Preparation:
Cool to room temperature in the pan. 
Beat as you would fudge until thick and glossy. 
Pour into a square (8 x 8-inch) pan lined with wax paper. 
Chill and cut into 1-inch squares.

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Moroccan Coconut Cake is a post from: Moroccan Recipes | Cuisine | Tagines | Couscous | Entrees

Preparation:
In a 1-pint bowl: cut 4 bananas (peeled) in 1/2-inch slices. Add 1/2 cup apricot liqueur and marinate for 1/2 hour. In a 1-quart bowl: place 1 cup pancake mix following package directions to make thick pancake batter using the above liqueur drained from the bananas as part of the liquid. Add bananas to the batter and stir thoroughly. In a 9-inch skillet: heat cooking oil. Drop the mixture by tablespoonfuls (2 or 3 pieces of banana in each spoon) into the hot fat until golden brown on both sides. In a 1-pint bowl: Combine 1/2 cup soft bread crumbs made by grating fresh bread,3 Tbsp melted butter, 4 Tbs. sugar and 1 tsp. ground ginger. Place3 or 4 peasant pancakes on dessert plates. Sprinkle 1 to 2 Tbsp crumb mixture over the pancakes. Note: Crystallized ginger may be used instead of ground ginger, in which case use 2 Tbsp sugar and 2 Tbsp crystallized ginger, minced finely.

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Moroccan Peasant Pancakes is a post from: Moroccan Recipes | Cuisine | Tagines | Couscous | Entrees