Saturday, December 26, 2009

Banana Pudding .

Remember that banana pudding your grandmother made? Not the one that started with a box of Jell-o instant pudding...nothing against Jell-o (there's lots in my cabinet)...but that creamy pudding that melted in your mouth...the kind that shut you up 'cause if you opened your mouth to talk some of the goodness might escape? Remember that? Here 'tis.

4 whole eggs, separated
2/3 cup sugar
1/8 teaspoon salt
2 Tablespoons cornstarch
3 cups milk
1 teaspoon vanilla extract
2 bananas sliced
vanilla wafers
5 Tablespoons sugar
1/2 teaspoon vanilla extract

Beat 4 egg yolks slightly. Add sugar, salt and cornstarch. Add mixture to milk. Cook in saucepan, stirring constantly, until thickened. Add vanilla extract.

Layer vanilla wafers and bananas in 8 inch square baking dish. Stand vanilla wafers up around the sides of the dish. Pour pudding over vanilla wafers and bananas.

Make meringue by beating egg whites until frothy and add 5 tablespoons granulated sugar. Beat until stiff and add vanilla extract. Spread on top of pudding and bake in slow oven 300 degrees for 20 minutes or until golden brown on tips.

Wednesday, December 23, 2009

Baked Sweet Potato Sticks .

I'm trying to use sweet potatoes and olive oil rather than the mmmmm white potatoes and butter. I'm trying. It doesn't come easily. This helps.

1 ½ pounds medium sweet potatoes
2 T olive oil
1/2 t cumin
1/2 t oregano
1/2 t coriander
1 t salt
1 t parsley
fresh ground pepper

1. Preheat oven to 425° degrees. Spray a cookie sheet with cooking spray.
2. Slice sweet potatoes into french fry shape and size. Large cuts get soggy, so cut them into small, even-sized sticks.
3. Put potatoes in a bowl and drizzle with olive oil. Toss with your hands to make sure each is coated in the oil. If needed, add extra oil so they are all glistening.
4. Mix the herbs and spices and sprinkle over potatoes. Toss again to coat.
5. Place the potatoes on the baking sheet. They can be close to each other but should not be touching.
6. Bake in pre-heated oven for 15 minutes.
7. After 15 minutes, remove and turn the potatoes. They are quite soft, so use a spatula and re-space them after you turn them.
8. Bake for 15-20 minutes more.

Saturday, December 19, 2009

Pumpkin Dump Cake .

Oh, that dump cake recipe. What an unlovely name for such a yummy dessert. Here's the pumpkin variety which I hadn't tried before.

Canned pumpkin pie mix
One box yellow or vanilla cake mix
One stick of butter
Walnuts or pecans (chopped)

Pour pie mix into a 9 x 13 pan. Sprinkle cake mix evenly over the pie mix. Drizzle butter over top. Sprinkle with chopped nuts.

If you use canned pumpkin, follow the instructions on the can to make pie filling and pour that into the pan, then follow rest of directions.

Bake at 350 for about 45-55 minutes or until the top is golden brown.