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 "email@example.com"
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|Serving Size: 1 Serving (1546g)|
|Recipe Makes: 1|
|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 %|
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Calories per serving: 3420
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