Aimee Fortney's Recipe for Father's Day - WSMV Channel 4

Aimee Fortney's Recipe for Father's Day

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This Sunday, let Dad wake up to the smell of Banana Bread French Toast and Chocolate Bourbon Dipped Bacon!

AIMEE FORTNEY'S BANANA BREAD FRENCH TOAST

  • 2 eggs
  • 1 cup vanilla soymilk (or you can use milk)
  • Freshly grated nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon of vanilla
  • 6 to 8 slices of banana bread (recipe below)

In a deep bowl or pie plate, mix egg, soymilk or milk, nutmeg, cinnamon and vanilla. Spray your skillet with cooking spray and coat both sides of the banana bread with egg mixture. Place in the skillet and cook over medium heat on both sides until it is done; about 2 minutes per side.

AIMEE FORTNEY'S VERY BANANA BREAD

  • 1/2 cups brown sugar
  • 4 eggs
  • 4 cups mashed bananas (about 6 good-sized bananas)
  • 1 teaspoon vanilla
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • Freshly grated nutmeg

Preheat the oven to 350 degrees. Grease the bottom and sides of a loaf pan. In a large mixing bowl, beat softened butter and brown sugar. Add eggs, bananas and vanilla. In a separate bowl, combine flour, baking soda, salt and nutmeg. With a wooden spoon, slowly add the flour mixture to the banana mixture, mixing just until moistened. (Do not over-beat.) Bake for 50 to 55 minutes. Allow to cool.

AIMEE FORTNEY'S WARM WHISKEY CARAMEL SAUCE

In a small saucepan, place:

  • 1 stick of butter
  • 1 cup firmly packed brown sugar
  • 1/2 cup heavy cream

Later add:

  • 1 teaspoon vanilla
  • 1 tablespoon bourbon whiskey (I used Jim Beam Single Barrel Kentucky Straight Bourbon Whiskey)

Combine brown sugar, butter and whipping cream and cook over low heat until smooth, whisking to combine. Remove from heat and stir in vanilla and bourbon whiskey. Pour over top of banana bread French toast. (Refrigerate any leftover caramel sauce in a mason jar.)

AIMEE FORTNEY'S CHOCOLATE BOURBON DIPPED BACON

  • 6 pieces of bacon, baked

Dip pieces of bacon in chocolate sauce (recipe below).

AIMEE FORTNEY'S CHOCOLATE BOURBON SAUCE

  • 1 1/2 cups semisweet chocolate chips (or a good quality chocolate bar, chopped)
  • 3/4 cup heavy cream
  • 1 tablespoon bourbon whiskey (I used Jim Beam Black Double Aged for this)

Place chocolate in a bowl and set aside. In a saucepan, heat the heavy cream over medium heat (you will not boil the cream, just heat it until you see "movement," then remove from heat). Pour heavy cream over chocolate chips and allow to sit for just a moment, then use a whisk to stir chocolate until melted. Add the bourbon whiskey as the chocolate mixture is melting and continue to stir until combined.

**If you do not use enough heavy cream, then the bourbon whiskey will make the chocolate clump up; so be sure to use the full amount of heavy cream.

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