carols_stuff | Dec. 30th, 2012

TOASTED MALT MILKSHAKE
Start to finish: 10 minutes; servings: 2

1/4 cup Ovaltine Classic Malt
1 cup vanilla ice cream
1 ounce amaretto liqueur
1 ounce Kahlua liqueur
1 ounce Frangelico liqueur
Finely chopped toasted almonds, to garnish

In a blender, combine the malted milk powder, vanilla ice cream, amaretto, Kahlua and Frangelico. Blend until smooth. Slightly moisten the rims of 2 glasses, then overturn them and dip the rims in the toasted almonds. Pour the milkshake into the center of the glasses without disturbing the rims.

Nutrition per serving: 370 calories; 70 calories from fat (19 percent of total calories); 8 g fat (4.5 g saturated; 0 g trans fats); 30 mg cholesterol; 53 g carbohydrate; 5 g protein; 1 g fiber; 130 mg sodium.

Vietnamese Banana Cake with Cashews

3 eggs
1 cup (250 ml) sugar
3/4 cup (180 ml) cream
1 1/2 cups (375 ml) all-purpose flour, sifted
4 lbs (2 Kg) very ripe bananas, peeled and
slightly mashed
1 1/2 cups (375 ml) coarsely chopped cashews
1 cup (250 ml) grated coconut
1 tsp (5 ml) Chinese five spice powder

Beat the eggs and sugar together until thick and pale. Add the cream and stir to combine. Add the flour, bananas, cashews, coconut, and five spice powder and stir just enough to combine the ingredients. Pour into two greased and floured 8 inch (20 cm) cake pans and bake in a preheated 350F (180C) oven for about 1 hour, until the top is golden brown. Serve warm or at room temperature. Makes two 8-inch (20 cm) cakes.