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Penny
banana cream pie recipe | cream pie recipes | cream piesRecipe Goldmine
Banana Cream Pie
This is a Readers' Favorite from Family Circle magazine in 1986.
1 (9-inch) pie shell 3/4 cup granulated sugar
1/3 cup cornstarch
2 1/2 cups milk
5 egg yolks
1 tablespoon unsalted butter
1 tablespoon vanilla extract
3 large ripe bananas
1 1/2 cups heavy cream
Line pie shell in pan with foil; fill with dried beans. Bake
in 400 degree
F oven 15 minutes. Remove foil and weights. Bake 10 to 15
minutes or until
golden brown. Cool on rack.
Mix 1/2 cup sugar and cornstarch in heavy-bottomed saucepan. Add milk;
cook, stirring, over medium heat to thicken, 5 minutes. Remove
from heat.
Slowly stir 1 cup hot mixture into yolks in small bowl. Stir
yolk mixture
back into saucepan. Return to medium heat. Bring to boiling, stirring
constantly. Cook, stirring, 3 to 5 minutes, until very thick.
Remove from
heat. Stir in butter and 2 teaspoons vanilla extract. Place
plastic wrap
on surface. Cool 15 minutes.
Slice 1 banana; arrange slices in single layer over bottom of
crust. Mash
second banana in bowl; stir into custard filling. Pour into
crust. Place
plastic wrap directly over filling. Refrigerate for 4 hours or
until firm.
Beat cream, remaining sugar and vanilla extract in bowl until
stiff peaks
form. Uncover pie. Top with cream. Garnish with third banana, sliced.
Desserts:
Banana Pudding
from Stop and Smell the Rosemary...
Recipes and Traditions to Remember
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INGREDIENTS:
2 cups vanilla wafers
1/4 cup rum
1/4 cup bourbon
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1-1/4 cups plus 1 tablespoon sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
4 cups milk
8 large egg yolks, beaten
2 teaspoons plus 1/2 teaspoon vanilla extract
8 ripe bananas, sliced
1 cup plus 1/2 cup crumbled chocolate-covered toffee bars
2 cups heavy whipping cream
TO PREPARE:
Place vanilla wafers in a shallow bowl and sprinkle with
rum and bourbon. Set aside.
Combine 1-1/4 cups sugar, flour, salt, milk, egg
yolks, and 2 teaspoons vanilla in top of a double boiler.
Place over simmering water. (Do not let water boil or
touch bottom of top pan.) Stir continuously until thick
enough to heavily coat back of a metal spoon. Place top of
double boiler in a bowl of ice water. Stir about 5 minutes
to stop the cooking.
Layer half of vanilla wafers, half of bananas, half of
custard and 1/2 cup crumbled toffee bars in an 8 by 12-inch
glass baking dish. Repeat layers.
Whip cream, 1 tablespoon sugar, and 1/2 teaspoon
vanilla. Spread whipped cream over pudding. Sprinkle
remaining 1/2 cup crumbled toffee bars over top.
Refrigerate before serving.
SERVES 10 to 12
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