Banana Cream Pie

Old-Fashioned Banana Cream Pie

YIELD: SERVES 8

INGREDIENTS

Graham Cracker Coated Pie Crust:
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon table salt
• 1 tablespoon granulated sugar
• 3 tablespoons vegetable shortening, chilled
• 5 tablespoons butter, cut into 1/4-inch pieces and well-chilled
• 4-6 tablespoons ice water
• 1/2 cup graham cracker crumbs (about 3-4 whole graham crackers)
Banana Cream Filling:
• 1/2 cup plus 2 tablespoons granulated sugar
• 1/4 cup cornstarch
• 1/8 teaspoon table salt
• 1/2 cup half-and-half or heavy cream
• 5 large egg yolks, lightly beaten
• 2 cups milk, anywhere from 1% to whole milk
• 2 teaspoons vanilla extract
• 2 tablespoons butter
• 2 medium bananas
Whipped Cream Topping:
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

DIRECTIONS

1. For the crust, mix the flour, salt, and sugar in a food processor fitted with the steel blade or a medium bowl if doing this step by hand. Scatter chilled vegetable shortening over the flour mixture and process (or cut in by hand with a pastry blender or two knives) until the mixture resembles coarse crumbs. Scatter the chilled butter pieces over the flour mixture and pulse again (or cut in by hand) until the mixture resembles coarse crumbs. If using a food processor, dump the mixture into a medium bowl.
2. Sprinkle 4 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together. If the dough does not come together, stir in remaining ice water, 1 tablespoon at a time, until it does. Spread a piece of plastic wrap on the counter and gently press the dough into a 4-inch flattened disk on top of the plastic wrap (the dough might still be a little shaggy, which is ok - it doesn't need to be as smooth as, say, sugar cookie dough, it just needs to be able to stay mostly together in a lump). Wrap tightly in the plastic wrap and refrigerate for 30 minutes. Let it sit on the counter to soften slightly, about 10 minutes before rolling.
3. Preheat the oven to 375 degrees. Generously sprinkle your counter top or other work area with some of the graham cracker crumbs. Place the chilled disk of dough in the center of the crumbs. Scatter a few more crumbs over the top of the dough. Using firm, quick strokes with the rolling pin, roll the dough into a 12 or 13-inch circle, taking care to continue sprinkling additional crumbs (feel free to be heavy-handed with the sprinkling since it is better than having the crust stick and tear) underneath and on top, as necessary, to heavily coat the dough.
4. Loosely roll the dough around the rolling pin and gently unroll it onto a 9-inch pie plate. Instead of pulling and stretching the dough to fit, gently lift the edges with one hand while easing the dough into the bottom of the plate with the other. Trim the crust to about 1/2-inch beyond the edge of the pie plate. Fold the excess overhang under itself so the folded edge is flush with the edge of the plate. Crimp the crust with your fingers to create a scalloped pie edge.
5. Refrigerate the pie shell until firm, about 30 minutes. Line the chilled pie shell with a double layer of aluminum foil, covering the edges so they don't burn, and fill with dried beans, pie weights or other oven-safe weight. Bake until the pie crust looks dry and is light in color about 20-25 minutes. Remove the weights and foil carefully and continue to bake the crust until it is a golden brown, about 5-10 more minutes. Transfer the pie plate to a wire rack to cool completely while you make the pie filling.
6. For the filling, whisk the sugar, cornstarch, and salt together in a medium saucepan. Whisk in the half-and-half or heavy cream, followed by the egg yolks and finally the milk until the mixture is smooth. Bring the mixture to a simmer over medium-low to medium heat, whisking constantly, until the mixture thickens and becomes smooth. This could take anywhere from 5-10 minutes from start to finish so be patient if it doesn't thicken quickly. The finished texture and thickness should be that of a not-quite set pudding - very thick but not gelatinous. Remove the pan from the heat and if desired, strain the mixture through a fine-mesh strainer to get rid of any possible lumps or little bits of cooked egg; whisk in the butter and vanilla to the hot pudding (strained or not, it's your choice). Let the mixture cool until just warm, stirring often, about 5 minutes.
7. Pour half of the warm filling into the pre-baked pie shell. Peel and slice the bananas thinly on top of the filling and top with remaining filling. Lay a sheet of plastic wrap directly over filling surface. Refrigerate pie until it is completely chilled, at least 3 hours or up to 6 hours.
8. For the topping, whip the cream, sugar and vanilla together until soft peaks form. Spread or pipe the whipped cream over the top of the pie. Refrigerate until ready to serve. The pie is best made and served the same day so the banana slices don't get mushy and browned.

Syrup - Buttermilk, Nutella, Cinnamon, Coconut, Strawberry, Raspberry

Buttermilk Syrup - Our Best Bites

¾ c buttermilk

1 ½ c sugar

1 stick butter

2 T. corn syrup

1 tsp soda

1 tsp vanilla


Instructions:
 Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you’d make soup in. Yes, you’ll have way more pot than ingredients but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan

Bring ingredients to a boil and reduce heat to low (as long as it’s still bubbling, you’re okay). Cook, stirring very frequently, for 8-9 minutes. When it’s done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.

Nutella Syrup

½ c butter

½ c sugar

½ c milk

½ tsp soda

½ tsp vanilla

¼ c nutella

Combine butter, sugar and milk into a medium saucepan over medium heat. Stir until melted. When mixture starts to boil reduce heat and stir in baking soda and vanilla. Syrup will bubble and rise. Remove from heat and stir in Nutella until melted. Drizzle over pancakes.

Cinnamon Syrup~ The Sisters Cafe

½ c butter

¾ c. buttermilk

1 c. sugar

½ tsp soda

1 tsp cinnamon

Place butter, buttermilk and sugar in a pot over medium heat. Stir until butter melts and sugar dissolves. Bring to a boil, and boil one minute. Remove from heat and add baking soda and cinnamon. It will bubble up; just continue to stir and give it a few minutes for the ‘fizz’ to reduce before serving.

Coconut Syrup

1/2 C butter


3/4 C buttermilk


1 C sugar


1/2 t baking soda


1-2 t coconut extract

Strawberry Sauce - Our Best Bites

1 pint strawberries

1/3 c. white sugar

1 tsp. almond extract (my favorite) or vanilla extract

Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly.

After five minutes, remove from heat and allow to cool slightly (if you have a glass blender jar) and a lot (if you have a plastic blender jar). When cool enough, transfer mixture to blender and pulse until desired consistency is reached.

Strawberry Syrup – The Sisters Café

1 Cup sugar

1 T cornstarch

¼ tsp. cinnamon

2 cups roughly chopped strawberries

Combine sugar, cornstarch, and cinnamon in saucepan; stir in strawberries. Bring to a boil over medium heat.  Cook and stir 2 minutes or until slightly thickened. Remove from heat and cool slightly. This makes about 2 cups of syrup.  (frozen strawberries, thawed, would work too.)

Blueberry Syrup

1 cup sugar

2 T. cornstarch

1 cup water

1 cup blueberries

1 T. butter

In a heavy pot, combine sugar, corn starch and water. Cook about 5 minutes or until thickened. Stir in blueberries. Simmer for 10 minutes or until blueberries burst. Add the butter and stir until melted. Serve warm. Keeps in the refrigerator for up to 30 days

Raspberry Syrup

(Jamie Cooks It Up, Yield: 1 ½ cups, time: 10 min)

4 tsp cornstarch

½ cup sugar

1 12 oz package raspberries, fresh or frozen

1 ½ tsp water

1 ½ tsp lemon juice

1 T. butter

½ tsp vanilla

dash salt

1.    Add cornstarch to a medium pan.

2.   Add sugar and mix

3.   Add water and lemon juice and mix

4.   Add berries

5.    Bring mixture to a boil over medium high heat, stirring frequently.

6.   Let it bubble and boil for 1 minute. It should thicken

7.   Remove from heat and add 1 T butter, ½ tsp vanilla and dash salt

Waffles

Overnight Waffles
 ~ The Sisters Cafe


½ tsp instant yeast

2 cups flour

1 T sugar

½ tsp salt

2 cups milk

8 T butter melted and cooled

½ tsp vanilla

2 eggs

1. Before going to bed, combine the dry ingredients and stir in the milk, then the butter and vanilla. The mixture will be loose. Cover with plastic wrap and set aside overnight at room temperature (I found a gallon pitcher worked best)

2. Brush the waffle iron lightly with oil and preheat it. Separate the eggs and stir the yolks into the batter. Beat the whites until they hold soft peaks. Stir them gently into the batter. (I just stirred the eggs into the batter without separating them. Seemed to work well.)

3. Pour batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.

I watch for the steam to stop rising from the waffle iron before I check for doneness. Also, these freeze well if you have extras. A quick toast in the toaster oven crisps them up again and they taste almost as good as fresh.

Waffles of Insane Greatness
submitted by Melanie~The Sisters Cafe

1 ½ cups flour

½ c cornstarch

1 tsp baking powder

½ tsp soda

1 tsp salt

2 c whole milk or buttermilk

2/3 cup oil

2 eggs

1 T sugar

1 ½ tsp vanilla

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.

Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.

Whole Wheat Blender Waffles
- The Sisters Cafe

1 c plus 1 T whole wheat berries

1 c milk

2 eggs

4 T oil

2 T sugar or honey

2 tsp baking powder

½ tsp salt

Blend wheat berries and milk on high for 4-5 minutes, until batter is smooth. Add remaining ingredients and blend on low for a minute, or until incorporated. Cook on hot waffle iron. (Stir batter before pouring into waffle iron, because the heavier wheat particles will settle at the bottom.) Makes about 10 waffles.
(To make pancakes instead of waffles, use 1 c. wheat berries and 2 Tb oil.)

            PB Pancakes –favfamilyrecipes.com

1 cup all-purpose flour

            1 tsp. baking soda

            1/4 tsp. salt

            3 Tbsp. sugar

            1 1/2 cups buttermilk

            1 large egg

            1/2 tsp. vanilla extract

            1/2 c. peanut butter

            1 banana, diced

                       

Combine flour, baking soda, salt, sugar, buttermilk, egg, vanilla and peanut butter into a large mixing bowl. Stir until thoroughly mixed. Add the diced banana and gently stir into the batter.

            Spoon about 1/4 c. of batter into a non-stick skillet over medium heat. With spoon, form a round pancake. Let cook until batter starts to bubble, takes about 1-2 minutes. Flip and cook until browned, about 1-2 additional minutes. Transfer to plate.

            Continue until all pancake batter is used. Keep pancakes warm.

            

Ultimate 7 layer Dip (Mel's Kitchen Cafe)

The Ultimate 7-Layer Dip

YIELD: SERVES 8-10

Note: STOP! Don't get scared away by all the components and ingredients listed below. I promise it's not as complicated as it looks - and I promise the result is worth it. This recipe is usually served in a clear dish so you can see the layers. For a crowd, double the recipe and serve in a 13 by 9-inch glass baking dish. Keep in mind that the parts of the prep for the tomato and guacamole layers need to sit at room temperature for 30 minutes before proceeding with the recipe.

INGREDIENTS

Tomato Layer:
• 4 large tomatoes, cored, seeded, and chopped fine
• 1 jalapeno, seeded and minced
• 3 tablespoons finely chopped cilantro
• 2 green onions, finely minced
• 2 tablespoons lime juice (from about 2 limes)
• 1/8 teaspoon salt
Guacamole Layer:
• 2 green onions, sliced thin, green and white parts separated
• 1 jalapeno chile, seeded and finely minced
• 1 small garlic clove, minced
• 2 tablespoons lime juice (from about 2 limes)
• 3 avocados, pitted, peeled and chopped
• 3 tablespoons chopped fresh cilantro
• Salt to taste
Black Bean Layer:
• 1 16-ounce can black beans, drained but not rinsed
• 2 garlic cloves, minced
• 2 teaspoons fresh lime juice (from about 1 lime)
• 3/4 teaspoon chili powder
• 1/4 teaspoon salt
Sour Cream Layer:
• 1 1/2 cups sour cream
• 1 cup shredded pepper jack cheese
• 1 cup shredded sharp cheddar cheese
Cheese Layer:
• 1 cup shredded pepper jack cheese
• 1 cup shredded sharp cheddar cheese
Extras:
• Tortilla chips, for serving

DIRECTIONS

1. For the tomato layer, in a medium bowl, combine tomatoes, jalapeno, cilantro, minced green onions, and lime juice. Stir in salt and let stand until tomatoes begin to soften, about 30 minutes. Strain mixture through a fine mesh strainer or colander and discard the liquid. Set aside.
2. For the guacamole, in a small bowl, combine the white parts of the green onions, jalapeno, garlic and lime juice. Let sit for 30 minutes. Add two-thirds of the avocado to the bowl with the jalapeno mixture and mash with a potato masher until smooth. Gently fold remaining avocado into mashed avocado mixture. Gently stir in the green parts of the green onions and the cilantro. Season with salt. Set aside.
3. Pulse black beans, garlic, remaining lime juice, chili powder, and remaining salt in a food processor until mixture resembles a chunky paste. Transfer to a glass 8X8 or 9X9-inch dish or similar sized bowl, spreading into an even layer. Quickly rinse and wipe out the food processor and pulse the sour cream, 1 cup pepper jack cheese cheese and 1 cup sharp cheddar cheese until smooth. Dollop the sour cream mixture on top of the black bean layer, smoothing to the edges in an even layer.
4. Sprinkle evenly with remaining cheese. Spread guacamole over cheese and top with tomato mixture. Sprinkle with additional sliced green onions, if desired, and serve with tortilla chips. The dip can be tightly covered and refrigerated for up to 24 hours.