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INGREDIENTS

1/4 c Pecan ; pieces
2 ts Baking Powder
1 tb Butter
3 Eggs ; beaten
1/4 c Light brown sugar
1 1/2 c milk
3 1/4 c Flour
Solid vegetable shortening
1 pn Cinnamon
1/2 ts Vanilla
shaker powdered sugar
1 lg Banana ; small diced

Servings

INSTRUCTIONS

Melt the butter in a skillet over medium-high heat. Add the brown sugar and cook, stirring constantly to dissolve, about 1 minute. Add the pecans and continue to cook for 1 minute. Add the bananas and vanilla, cook for 1 minute. Remove from the heat. Make a batter by combining the beaten eggs, milk and baking powder. Add the flour, 1/4 cup at the time, beating and incorporating until all is used and the batter is smooth. Add the banana mixture to the batter and fold to mix. Heat the shortening to 360 degrees F. Season with cane syrup and cinnamon. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Season the beignets with powdered sugar. Serve the beignets warm. Yields: 2 dozen. To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 Air date on GMA 1/15/98 Busted by Barb on 2/20/98 Recipe by: Emeril Lagasse Posted to MC-Recipe Digest by "abprice@wf.net" on Mar 19, 1998

NOTES

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Emerils Banana and Pecan Beignets

1/4 c Pecan pieces
2 ts Baking Powder 
1 tb Butter 
3  Eggs beaten
1/4 c Light brown sugar 
1 1/2 c milk 
3 1/4 c Flour 
  Solid vegetable shortening 
1 pn Cinnamon 
1/2 ts Vanilla 
 shaker powdered sugar 
1 lg Banana small diced

Melt the butter in a skillet over medium-high heat. Add the brown sugar and  cook, stirring constantly to dissolve, about 1 minute. Add the pecans and  continue to cook for 1 minute. Add the bananas and vanilla, cook for 1  minute. Remove from the heat. Make a batter by combining the beaten eggs,  milk and baking powder. Add the flour, 1/4 cup at the time, beating and  incorporating until all is used and the batter is smooth. Add the banana  mixture to the batter and fold to mix. Heat the shortening to 360 degrees  F. Season with cane syrup and cinnamon. Drop the batter, a heaping  tablespoon at a time, into the hot oil. When the beignets pop to the  surface, roll them around with a slotted spoon in the oil to brown them  evenly. Remove and drain on paper towels. Season the beignets with powdered  sugar.    Serve the beignets warm.    Yields: 2 dozen.    To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA  Single recipes $3 / Yearly $14.95    Air date on GMA 1/15/98    Busted by Barb on 2/20/98    Recipe by: Emeril Lagasse    Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 19,  1998

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Nutrition

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Serving Size: 1 Serving (1546g)
Recipe Makes: 1

Calories: 3420
Calories from Fat: 1014 (30%)

Amt Per Serving		% DV

	Total Fat 112.7g	150 %
	Saturated Fat 34.3g	171 %
	Monounsaturated Fat 43.7g
	Polyunsanturated Fat 18.7g
Cholesterol 3210.3mg		988 %
Sodium 1914.4mg		66 %
Potassium 2307.4mg		61 %
Total Carbohydrate 446.6g		131 %
	Dietary Fiber 19.5g	78 %
	Sugars, other 427.1g
Protein 151.9g		217 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3420

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