Homemade Banana Pudding

I will admit that I don't remember a lot of banana pudding in my life growing up.  If we had it, it was probably banana pudding mix out of a box.  So this recipe which takes a little more time but is from scratch and fool proof is a joy.  (I do love telling people "Oh this? I made it from scratch!) 😀

This is wonderful and good warm and cold.  

For a Double Boiler, I simply fill a pan with water and set another pan in it. So long as the pan without the water sits above the pan with the water, it's                                             all good.

If you are concerned that there are three layers and that the layers be equal, put your cookies in 3 piles, your bananas, once sliced, in three even bowls and when the custard is done, put it in a large, glass measuring cup and once you've put a small amount on the bottom of your pan, you can see how much custard you have and divide it by 3.    

Ingredients:

3/4 cup sugar separated

1/3 cup all purpose flour

1 dash salt

3 eggs, separated

2 cups milk (I use 1 cup skim and 1 cup half and half, but I think any kind or combination will work)

1/2 tsp. vanilla extract

45 Vanilla Wafers

5 ripe bananas (about 3 1/2 cups divided)

Additional vanilla wafers and bananas for garnish

Preheat oven to 350 degrees.  

1) Peel and slice bananas and count out cookies before you start the pudding because it needs to be stirred constantly.

2) Mix 1/2 cup sugar, four and salt in the top of a double boiler.  Blend in 3 egg yolks and milk.  Cook, uncovered, over boiling water, stirring constantly, for 10-12 minutes or until thickened.  Remove from heat; stir in vanilla.

3) Reserve 10 wafers for garnish.  Spread small amount of custard on bottom of 1 1/2 quart casserole dish; cover with a layer of wafers and a layer of sliced bananas.  Pour about 1/3 custard over bananas.  Continue to layer wafers, bananas and custard to make 3 layers total, ending with custard.    

4) I place the pudding in the preheated oven for 10-15 minutes to make sure the pudding doesn't boil. Then remove.

5) Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry.  Spoon on top of pudding, spreading evenly over entire surface and sealing well to edges.

4) Bake at 350 degrees for 15-20 minutes or until browned.  Cool slightly.  Garnish with additional wafers and bananas and serve warm and refrigerate after cooling and serve cold with additional wafers and bananas.

**Adapted from the Banana Pudding Recipe on the back of the 'Nilla Wafers Box.

Homemade Chunky Applesauce

 

The great thing about recipes is you can play around with them a lot.  I found, as I got older, that my taste buds were changing and that my baked apples were suddenly something that tasted SO spicy to me that I couldn't eat them anymore.  So I took an applesauce recipe from the McCormick's website and played with it a little and found a wonderful way to eat cooked apples that I could enjoy!  And it's VERY easy!

Ingredients:

3 pounds of apples (I use a pound each of Granny Smith, Gala and Honeycrisp) peeled, cored and sliced 

1 cup apple cider

1/4 cup firmly packed brown sugar

1 Tbsp. Lemon Juice

1/2 tsp. ground cinnamon

Place all ingredients in a large pan.  Cook on medium high heat 20-25 minutes or until apples are tender, stirring occasionally.

As far as I'm concerned these apples are done.  We use them in oatmeal, muffins, eat it straight out of a bowl.  But if you want it to be a little less chunky then spoon apples into food processor or blender container.  Puree until desired consistency and pour into medium bowl, cover and refridgerate.   

These are great warm or cold and if you plan to use them in other things and eat straight, just double the recipe and use a bigger pot.  It will look like a lot of apples when you start, but they cook way down.

My First Husband's Perfect Grilled Cheese

When I was growing up, we would spread a bunch of butter on bread, with a knife, put the cheese between the slices and while cooking, smash the hell out of it with a spatula.  I always thought it was fine, until my boyfriend (later to become my first husband) looked at it and pronounced it disgusting.  And compared to what he taught me about grilled cheese, he was correct! 

It doesn’t matter what kind of bread or cheese you use, and maybe margarine would work.  What matters is that the instructions are followed to the letter!   My 2nd husband is eternally grateful to my 1st for teaching me to make an incredible grilled cheese!

Ingredients:
Sliced Bread (Chef’s choice of flavor)

Thinly Sliced Cheese (Chef’s choice of flavor)

Melted Butter (Start with a couple Tbsp and increase if needed)

Using a pastry brush, brush butter lightly on 1 entire side of bread.  Place bread in a cold skillet and turn the stove on medium.  Place cheese on bread and place 2^nd slice of bread on top of the cheese.  Brush butter lightly on the 2^nd slice of bread.

At some point, flip over the sandwich.  You can pick up it and peek under and see if it is browning and flip it. If it’s not browning you can return it and let it cook a little longer if desired, before flipping.

When you flip the sandwich, lightly brush more butter on the bread that is facing up, while the other side cooks.  You can continue to do this until the sandwich reaches the level of brownness you wish and you can see the cheese has melted. 

MOST IMPORTANT TIP:

NEVER EVER EVER touch the sandwich except to flip it and brush butter on it.  At no time should the spatula be used to press or crush the bread.  Flip and brush.  That is it!

This sandwich will melt in your mouth and you will never want to make it any other way.

**Courtesy of My First Husband (Although he doesn’t know!) 😊

Cream of Mushroom Soup

If you love to cook and you love cream of mushroom soup, this is for you!  I will post the website I got it from at the bottom, where they go into a lot of the whys of the ingredients, as well as substitutions.  I found it delicious this way.  And I made it with Better than Bouillon Vegetable Base.

Ingredients:
4 Tbsp. Butter
1 Tbsp. Oil (I used Olive Oil)
2 onions, diced
4 cloves garlic minced (4-5 tsp. garlic from a jar)
1 1/2 pounds (750 grams) mushrooms (I use a combination of white and portabella, but may try some different in the future)
4 tsp. fresh thyme, divided
1/2 cup Marsala wine (I used the wine that is sold as cooking wine)
6 Tbsp. all purpose flour
4 cups vegetable broth (made from Better than Bouillon Vegetable Base)
1-2 tsp. salt, adjust to taste
1/2-1 tsp. black cracked pepper
2 tsp. Better than Bouillon Vegetable Base (not prepared)
1 cup (1/2 pint) heavy cream (I set it out while I prepare the soup, so it won't be cold when its added)
Chopped fresh parsley/thyme to serve (optional)

Heat butter and oil in a large pot over medium high heat until melted.  Saute onions for 2-3 minutes until softened. Add garlic and cook until fragrant, about 1 minute.

Add mushrooms and 2 tsp. thyme and cook for 5 minutes.  Add win and cook for 3 minutes.

Sprinkle mushrooms with flour, mix well and cook for 2 minutes.

Add vegetable broth, mix well again and bring to boil.  Reduce heat to low-medium heat and season with salt and pepper.  Add 2 tsp. vegetable base and stir.

Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.

Reduce heat to low, stir in cream.  Allow to gently simmer (do not boil).  Adjust salt and pepper to your taste. 

Mix in parsley and remaining thyme if desired.  Serve warm.

**Courtesy of https://cafedelites.com/creamy-mushroom-soup/

Super Easy Fudge

I want to say I got this from a coworker many, many years ago. I have pictures of my daughter and her friends making this when they were little and they aren't little anymore!  

This is insanely easy and very delicious, so it's perfect to take last minute as a gift or to a pot luck you've forgotten.

Ingredients

1 16 oz box or 3 1/2 cups powdered sugar

1/2 cup Cocoa Powder

1 stick butter

1/4 cup milk

1 Tbsp. Vanilla

1) Whisk powdered sugar and cocoa in a microwave safe mixing bowl.

2) Slice butter and place over the sugar/cocoa mixture

3) Pour milk over the butter

4) Microwave 45 seconds, remove and stir.  

5) Microwave another 45 seconds.  Remove, add vanilla and stir vigorously until fudge is smooth 

6) Line square pan with waxed paper and pour fudge in.

7) Refrigerate 1/2 an hour or more.  Cut into squares.  Can be served cold or left to reach room temperature before serving.  

Notes:

-If you want to try this with nuts, you're on your own.  No idea if it will be the same or not.  I just know I won't like it!  :)

-Tried it with 1/2 cup dark cocoa powder and my daughter (a dark chocolate freak) said it was great.

-This can be refrigerated in one of those plastic, holiday containers or any plastic, left over bowl with a lid, after its been cut into squares.

-Some people like it when its room temperature and slightly softer, some like it a little harder and cold.  All a matter of preference.

**Courtesy of some random coworker from the 1st Bush Administration I think.

Alison's Strawberry Bread

One of my best friends has been making this for all the years (26!!) I've known her.  I had really sort of forgotten about it, but once I got the recipe and made it, my family has demanded it constantly.  As Alison says, finding the pre-sliced, sweetened strawberries can sometimes be difficult.  This year, I used the whole, frozen , unsweetened strawberries.  I let them thaw out and crushed them and it was great.  No extra sugar needed.  It's a very thick batter, but if it feels too thick,a little more liquid can be used.
-Alison always puts nuts in hers.  I never put nuts in mine. :)
-This recipe makes 2 regular loaves or 6 mini loaves.    (Bake 40-45 minutes for mini loaves)
-Can be frozen once it is completely cooled.  I used plastic wrap followed by aluminum foil. Let thaw before serving.



Ingredients
3 cups all purpose flour
2 cups granulated sugar
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
2 10-oz packages frozen, sliced strawberries, thawed (or 20 oz frozen, unsweetened strawberries, thawed, sliced or mashed)
1 1/3 cup vegetable oil
1 - 1 1/4 cup chopped pecans, more or less if desired (optional)
4 eggs, beaten well
Confectioner sugar (optional)

Sift flour, sugar, baking soda and cinnamon into a large bowl.  Make a well in the center of the flour mixture.
In another bowl, beat eggs and add thawed strawberries with juice, oil and pecans if desired.  Mix well.
Pour strawberry mixture into the well in the flour mixture and mix together slowly, but thoroughly.
Pour batter into two well greased and floured loaf pans.
Bake at 350 degrees 1 hour or until bread springs back when touched in the center.
Sprinkle confectioners sugar on top of slightly cooled bread if desired.

**Courtesy of Alison Secoy Weatherby

Easy Baked Apples

I haven't looked at my old applesauce recipe in a bit.  I spent 5 or more years eating no sugar of any kind, but that was not a sustainable way to eat for me.  These are fairly simple, very delicious and wonderful in either a bowl of oatmeal, or as the website I borrow it from suggests, warm over a scoop of vanilla ice cream.

Ingredients:
3 pounds of apples (a pound each Granny Smith, Honeycrisp and Gala work great)
1/2 cup light brown sugar
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/8 tsp. salt
1 tsp. cornstarch
lemon juice
1 tsp. vanilla extract
5 Tbsp butter


1) Preheat oven to 350 degrees

2) Peel the apples, cut and remove the core and slice about 1/3-1/2 inch thick

3) Add the apples to a large bowl or you can mix right in a pie dish or 2 quart baking dish.  Add the light brown sugar, cinnamon, nutmeg, cloves, salt, cornstarch, lemon juice and vanilla extract.  Stir to combine.   If using a bowl, spoon the apples into a pie dish or a 2 quart baking dish.

4) Cut the butter into small squares and place them over the top of the apples.

5) Bake for 30 minutes, stirring after the apples have baked for 15 minutes.  This prevents the apples on the top from drying.  Bake until the apples are tender and soft.

6) Remove and serve with a scoop of vanilla ice cream on top.  Serve warm

**Courtesy of houseofyumm.com