CLASSIC BANANA CREAM PIE

Every family holiday dinner, I make way too many desserts. There is usually a cheesecake, a cream/pudding type pie, a fruit pie, cookies and something "experimental". That just means it is a recipe that I really want to make but I know picky-picky husband wouldn't touch it, so I need my family to "step in" and try it. 

As fun as it is to try new recipes, the old classics are always a hit; this banana cream pie is a tried and true family classic; it is the "real deal". It has a baked graham cracker crust, cooked vanilla custard, bananas and the most delicious whipped cream topping I've ever tasted (it has cream cheese in it)

GRAHAM CRACKER CRUST
1½ cups finely crushed graham crackers
¼ cup white sugar
6 tablespoons melted butter
Mix everything well and pat into a 10" pie plate. Bake at 350 for 8 minutes.

PIE FILLING
3 tablespoons cornstarch
1 and 1/3 cups water
1 14 oz. can sweetened condensed milk (see note)
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
2 medium ripe bananas (cubed)

In a heavy saucepan over medium heat, dissolve the cornstarch in the water; stir in the sweetened condensed milk and egg yolks. Cook until thickened and bubbly remove from heat; add butter and vanilla. Set aside to cool slightly. Cube the bananas and fold into the slightly cooled pudding. Pour into cooled crust and lay some plastic wrap on the surface of the filling so that it doesn't form a skin. Chill in the fridge for about 3 hours. Frost with whipped cream topping.

WHIPPED CREAM (Stabelized)
I hope you do not skip this step because it really is delicious and "makes" the pie. This is my new "go to" whipped cream recipe.

(1) 8 ounce cream cheese (room temperature)
½ cup granulated sugar
1 teaspoon vanilla extract
2 cups heavy cream

With your electric mixer, beat the cream cheese, sugar and extracts in a large bowl until smooth (scrape sides to make sure you don't have any cream cheese sticking to the interior of the bowl). While the beaters are still running, slowly add the whipping cream (stop a couple times and scrape the bowl). Beat until you get stiff peaks. This makes enough topping to cover a 10" pie generously.

NOTE: Make sure you use sweetened condensed milk in the pie filling (and not evaporated milk).

CREAM OF ____ SOUP MIX

I am so excited to share a "discovery" I found on the Utah State University web site. Maybe you already knew about this one, but I sure didn't.

It is a recipe for a simple dry mix that can be used in place of any "cream of ... soup"  in most recipes. 

How many times have you wanted to make a quick inexpensive casserole for your family, but the recipe takes $3+ worth of cream of chicken soup ?!? Problem solved!!

BASIC SOUP or SAUCE MIX
2 cups powdered non-fat milk
3/4 cups cornstarch
1/4 cup instant chicken bullion
2 tablespoons dry onion flakes
2 teaspoons Italian seasoning (optional)

Mix ingredients and store in an airtight container.  The above jar is equal to NINE (10½ ounce) cans of "cream of .... soup"!! No need to refrigerate the dry mix.

For any recipe that calls for a creamed soup, mix 1¼ cups of water with 1/3 cup of the above dry mix. Whisk together until smooth and cook (or microwave) until thick.  That's it!!   Add it to any casserole like you would a can of soup!!

The USU web site has a lot of recipes using this mix (they call it the Soup or Sauce mix). Here is the web address: SOUP OR SAUCE MIX

I'm thinking I will make another batch using beef bullion and some dehydrated mushrooms for mushroom soup!!  With the holidays coming up, I usually buy mass amounts of creamed soups, but not this year!!

The USU recipe link posted this cream of tomato soup recipe:
1/3 cup soup or sauce mix
1¼ cups cold water
Cook until thick, then stir in:
2 cups tomato sauce
Heat back up...serves 3

What could be easier? I threw in a pinch of red pepper flakes  for a little zip and a pinch of sugar.  The possibilities are endless!!

HOT SPINACH and ARTICHOKE DIP

Party season is coming up and if you are like me, you are starting to surf the Internet for that "next new and exciting" appetizer or party snack recipe. I keep all of those "potential recipes" in a folder on my desk and once in a while I look through it and say to myself..."what was I thinking?!?"  So much for late night Internet surfing I guess!!

Today's post is one of those traditional "never fail" recipes that seems to please everyone. I make it with low fat ingredients but you can't tell it. This tasty dip is hot and creamy (it stays hot for a while which is nice)and very easy to make.


8 ounce cream cheese (low fat ok)
1/4 cup sour cream (low fat ok)
1/4 cup Parmesan cheese (grated, not powdered)
1/4 cup Romano cheese (grated)
2 cloves garlic minced (I used roasted from jar)
1/2 teaspoon dry basil
1/4 teaspoon garlic salt
salt and pepper to taste
(1) 14 oz. can artichoke hearts (rinsed)
1/2 cup red bell pepper (chopped finely)
10 ounces fresh baby spinach
1/4 cup shredded Monterrey Jack cheese

Plunge fresh spinach into boiling water for about 30 seconds, remove and put into large bowl of ice water to stop the cooking. Drain and squeeze dry and roughly chop.

Drain the artichokes and rinse under cold running water, then chop into small pieces.

Mix everything together and place in a (lightly greased) small oven proof dish. Bake at 350F for 25 minutes. Serve with pita chips or any sturdy cracker.

NOTE: This can also be baked in a hollowed out bread bowl instead of a baking dish.  

PUMPKIN SPICE CUPCAKES

This is a wonderful recipe for several reasons: the cupcakes are super moist and tender, they are mildly spiced and the batter goes together with one bowl and a whisk; what could be easier? They are so tasty, that they really don't need a frosting, although I like to serve them frosted with a simple maple flavored butter cream (pumpkin and maple are MADE for each other). Everyone loves these simple cupcakes!!

In a large bowl, mix together with a whisk:

(1)  15 ounce can of pumpkin (not pie filling)
1 2/3  cup of granulated sugar
1 cup vegetable oil
4 eggs
2 teaspoons ground cinnamon
(scant) 1/2 teaspoon ground cloves
(scant) 1/4 teaspoon ground nutmeg

Whisk together until very well mixed, then add:

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Mix well, then stir in 1/2 cup of raisins (optional).

Fill cupcake papers 3/4 full.  Bake in a 350 oven for 23-25 minutes (my electric oven takes 23 minutes) or until toothpick tests clean.  Remove and cool.

After the cupcakes have cooled, dust the tops with powdered sugar or frost with your favorite frosting.

I never measure my "everyday" frosting, but here's a stab at it:

Melt 3 tablespoons butter; add 1 teaspoon vanilla extract and 1/2 teaspoon maple extract.
Add 1 to 1½ cups of powdered sugar and a couple tablespoons of cream.  Whisk till smooth. If it seems a little to dry, add another tablespoon of cream.  If it seems a little too wet, had another spoon of powdered sugar.  

MAKES 24 CUPCAKES

TRICK or TREAT !!

I recently came across this great trick or treat idea through an old friend who found it on feeling crafty.org   It obviously doesn't need "instructions" or a "recipe" but I just thought it was so clever and I wanted to share it.

I can see a big bowl of these ready for

trick-or-treaters on Halloween!!

SWEET AND SAVORY RICE

I love savory rice and picky-picky husband loves sweet rice. As a matter of fact, his all time favorite rice is plain white rice with butter and sugar on it, go figure!!

Today's rice is one that we BOTH enjoy. It goes very well with almost anything, but we especially like it with pork chops or baked ham.

.

2 ¼ cups chicken broth
1 tablespoon butter
1 cup raw white rice
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon ground cumin
1 large cooking apple (cored, peeled and diced)
1/3 cup dark brown sugar
1/3 cup golden raisins
½ cup chopped toasted pecans
.
Melt the butter in a medium saucepan and add the RAW rice.  Cook/stir the rice until it turns sort of opaque white. This will help keep the rice grains separate while it cooks.

Add the chicken broth and everything else in the recipe, except the pecans.  Bring to a boil and then turn the heat way down so that it is at a low simmer. Put a tight fitting lid on the pot and let it simmer for 20 minutes (don't peek).

Remove the pan from the heat, gently stir in the toasted pecans and put the lid back on for 5 minutes (but with no heat).

That's it!! The dark brown sugar and fruit lend a mildly sweet flavor to the rice and the ground cumin gives it a full flavor. This rice makes an excellent buffet dish since it also tastes great at room temperature. I hope you will try it.

NOTE: I've also used canned peaches (when I was out of apples) and it tasted great.

NOTE: Use vegetable broth instead of chicken broth if you are vegetarian

MAPLE FLAVORED SYRUP

Our children were raised on homemade pancake syrup for two reasons. First and foremost, it was economical and easy to make. Secondly, the kids didn't care for the (waxy?) aftertaste of commercial pancake syrups, so homemade syrup was their request. 

Now, I know there are people who will write and say they can't eat anything but real maple syrup; I understand that. However, the price of real maple syrup is almost frightening, these days, ($25 for a small jug here in Alaska) and this homemade syrup is a tasty alternative. I like to make it the night before and pour it into a mason jar and let it sit at room temperature (until morning). I then microwave it for a minute or so when the pancakes are done.

 

If you are one of those people who grew up with homemade syrup, you know that it is a lot thinner than some of today's commercial syrup (especially when its very hot). I'm guessing that commercial syrup is thickened with high fructose corn syrup. On the other hand, it is a little thicker than real maple syrup.

This recipe is SUPER quick and easy:

1 cup water
1 cup granulated sugar
1 cup brown sugar (I use dark brown sugar)
3/4 teaspoon maple flavored extract  (see note)
1/2 teaspoon vanilla extract

Put everything in a large, heavy pan (use a DEEP pan because this syrup will bubble up as it boils).

Boil hard (not stirring) for 3-4 minutes, then remove from heat.   You can use it right away, but it will seem thin.  The syrup thickens as it cools. Use it just like you would any pancake syrup.

We like to eat the syrup warm (not hot).

NOTE: I like to use dark brown sugar, but light brown sugar works just as well (but syrup will be  lighter in color).

NOTE: Bring the ingredients up to a rapid-crazy boil over high heat. The liquid will try to "climb" the walls of the pan, so make sure your pan is big enough. Once it's boiling like crazy (don't stir), turn the heat down to medium high and boil for 3 to 4 minutes. I boil mine for 3 minutes, but if you want the syrup to be a little thicker, go for 4 minutes. If you boil it much longer than that, the syrup will form a few rock candy crystals in the bottom of the jar (fun to eat).

NOTE:  I prefer a maple flavored extract called Mapleine (Walmart carries it), but if you can't find it, regular maple flavored extract works well too. My family says they can't tell the difference.