Banana Pudding

An old classic I think you'll love!

3/4 cup sugar, divided
1/3 cup all-purpose flour
Dash salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla extract
45 NILLA Wafers, divided
5 ripe bananas, sliced (about 3 1/2 cups), divided
Additional NILLA Wafers and banana slices, for garnish


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

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

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

4. Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving.

Makes 8 servings

Orange-Coconut Ambrosia

A very tasty dish for the festivities.

INGREDIENTS:

• 4 large navel oranges
• 6 tablespoons confectioners' sugar
• 1 1/3 cups grated fresh coconut, or 1 can (3 1/2 oz) flaked coconut
• 3 tablespoons orange juice

PREPARATION:

Peel oranges, being careful to remove all outer white membrane. Cut oranges crosswise into thin slices, about 1/8 inch thick. Layer a third of slices in a serving bowl. Sprinkle with 2 tablespoons of the confectioners' sugar, then with 1/3 cup coconut and 1 tablespoon orange juice.

Repeat layers two more times. Refrigerate 1 hour.
Makes 6 servings of Ambrosia

Upside Down Carmel Apple Pie

This is a wonderful alternative to traditional apple pie.

Glaze and pastry

1/4 cup packed brown sugar
1 Tbl butter, melted
1Tbl corn syrup
1/3 cups pecan halves, coarsely chopped
1 package refrigerated pie crusts (2 crusts)

Filling

1/2 cup packed brown sugar
3Tbl all purpose flour
3/4 tsp ground cinnamon
Dash of ground nutmeg
4 large Granny Smith apples
1 Tbl lemon juice

Preheat oven to 425°F. For glaze, combine brown sugar, butter and corn syrup in Stoneware 9" Pie Plate; spread evenly onto bottom. Chop pecans using Food Chopper; sprinkle over sugar mixture. Top with 1 pastry crust; set aside. For filling, combine brown sugar, flour, cinnamon and nutmeg in 1-Qt Batter Bowl; mix well. Peel, core and slice apples using Apple/Peeler/Corer/Slicer; cut slices crosswise in half. Place apple slices in Classic 2-Qt Batter Bowl; sprinkle with lemon juice. Layer half of the apples in pastry-lined Pie Plate; sprinkle with half the brown sugar mixture. Repeat layers. Place remaining crust over filling. Fold edge of top crust under edge of bottom crust; flute edge. Cut several slits in top crust. Bake 50-60 minutes or until golden brown. Let stand 5 minutes. Loosen edge of pie from Pie Plate; carefully invert pie onto heat resistant serving plate. Scrape any remaining caramel topping from pie plate onto pie. Cool at least 1 hour before serving.

Pampered Chef

Black Russian Pie

This is from a fantasy football website, it is very delicious.

Black Russian Pie:

Crust:
1 C chocolate wafer crumbs (or chocolate graham crackers)
2 tbs unsalted butter, melted
2 tbs kahlua

combine well. press onto bottom and sides of 9-inch pie plate. chill for 10-15 min.

Filling:
1/2 C milk
2 envelops unflavored gelatin
1/2 C kahlua
2 eggs
1/2 C sugar
1/3 C vodka
1 1/2 C heay cream, whipped
shaved chocolate

Heat milk to boiling. add gelatin and kahlua.... stir until dissolved. in a blender, mix eggs, sugar, vodka. with machine running pour in milk mixture and blend well. transfer to a bowl. chill for 15-30 min. fold gelatin mixture into whipped cream. pour into crust. chill until set (about 3 hours). sprinkle shaved chocolate on top right before serving.

Pumpkin Pie With Cranberry Topping

Put a little twist into the traditional pumpkin pie. Your guests will love you for it!

Pumpkin Pie With Cranberry Topping:

Pastry:
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
Pinch salt
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 tablespoons ice water, plus more if needed
1 egg white, lightly beaten

Filling:
1 (15 ounce) can pumpkin puree
2 tablespoons unsalted butter
Pinch salt
3 eggs
1/2 cup sugar
1 cup heavy cream
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg

Topping:
1/2 cup pecans
4 ounces frozen cranberries
1 (2.3-ounce) package amaretto cookies (about 12)

Make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.

Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place the crust on a sheet pan to catch any spills. Refrigerate until ready to fill.

Heat the oven to 375 degrees F.

Filling: Puree the pumpkin in a food processor with the butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the pumpkin puree and whisk well. Add the cream, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell, and place on the bottom rack of the oven. Brush the pastry with the beaten egg white. Lower the oven temperature to 325 degrees F and bake until the pie is set but still jiggles slightly, about 40 minutes. Remove from the oven and allow it to cool.

Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately. Refrigerate leftovers.