Our Favorite Recipes
Oh My Chocolate Chip Cookie Pie
Golden Bananas Foster Over Phyllo Bundles
Raisin Cream Pie with Brown Sugar Meringue
Recipes
Vanilla Wafer Banana Pudding
Tweaked from the original Nilla Wafer Banana Pudding Recipe Ready in 60 mins.
Layers of vanilla wafers, creamy pudding and fresh banana slices are the stars of this American classic.
Ingredients
3/4 cup sugar, divided
1/3 cup all-purpose flour
1/8 tsp salt
3 eggs, separated
2 cups whole milk
1 ½ teaspoon vanilla extract
45 Vanilla Wafers, divided
5 ripe bananas, sliced (about 3 1/2 cups), divided
Additional Vanilla Wafers and banana slices, for garnish
Instructions
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. Reserve 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; gradually 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 450°F in top half of oven for 2 – 3 minutes or until browned. Cool slightly and refrigerate. Garnish with additional wafers and banana slices just before serving.
Chocolate French Toast
(Recipe from Hy-Vee Pharmacy Calendar 2010)
24 slices soft baguette (day old works well)
6 ozs. Milk chocolate, melted
3 eggs½ cup half and half
3 TBS powdered sugar
1 tsp vanilla
butter for frying
Powdered sugar for dusting
Spread half of the baguette slices with the melted chocolate and sandwich together with the remaining slices. Combine the eggs, half and half and 3 tablespoons powdered sugar, and then soak the sandwiches in the mixture. Cook French toasts in a large buttered skillet over medium heat for 2 minutes on each side or until golden. Serve warm and dusted with powdered sugar.
Oh My Chocolate Chip Cookie Pie
(Recipe from Nestle Classic Recipes, 2003)
1 unbaked 9" deep-dish pie shell, placed securely into a glass deep-dish pie plate.
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter, softened
1 cup (6 oz) semi-sweet chocolate morsels
1 cup chopped pecans
Preheat oven to 325 degrees F. Beat eggs in large mixing bowl on high until foamy. Beat in flour, sugar, and brown sugar. Beat in butter. Stir in morsels and nuts and spoon into pie shell. Bake, uncovered, for 55-60 minutes. Cool on wire rack. Serve warm with whipped cream or vanilla ice cream.
Chef Alli’s Golden Bananas Foster Over Phyllo Bundles (Heaven)
You Will need:3/4 Cup unsalted butter
3/4 Cup packed brown sugar
6 Bananas, Very ripened, Sliced
1 Teaspoon Kosher Salt
1/2 Cup Golden Raisins
1/2- 1 Cup spiced Rum
4 Sheets Phyllo
3 Tbs. unsalted butter, melted
3 Tbs. cinamon sugar
Stack phyllo sheets on tope of each other and roll into a log. Slice into 1/4 inch wide strips, then place into a bowl and separate into strands. Divide strands into 6 mounds on parchement-lined baking sheet, then drizzle each mound with melted butter. Sprinkle each with cinnamon sugar. Bake in preheated oven for 15-20 minutes or until golden brown. Transfer to cooling rack to cool.
In a microwave safe bowl, plump golden raisins in run by placing bowl into the microwave and heating for 1 minute at 80% power. Remove bowl from microwave and allow contents to set for 20 minutes.
In a large sauté pan over medium high heat, melt unsalted butter. Stir in brown sugar and heat throughout until foamy, aprrox (3-4) minutes. Add banana pieces, stirring to coat, cooking 1-2 minutes. Add rum raisin mixutre. Reduce heat to medium low and continue to cook until sauce is syrupy, approx (6-8) minutes. Remove saute pan from heat, allowing sauce to cool and thicken. Let sit until mixture reaches room temperature, the serve over ice cream with cooled phyllo bundles. This recipe serves 6-8 people.
(This is heaven on a plate) Be prepared to make this all the time.. It becomes addicting.. This is great for a dinner party it really has a nice presentation, and is very quick.
Cajun BBQ Shrimp (Featured on WIBW)
1/2 cup Caesar dressing (Cardini's is my favorite - available at Topeka Hy-Vee)
1/4 cup woozy sauce (Worcestershire)
2 Tbs. butter
1 tsp. cayenne pepper
1 Tbs. chipotle sauce
1 Tbs. dried oregano
1 Tbs. paprika
1 Tbs. dried thyme
2 tsp. black pepper
5 bay leaves
3 garlic cloves, minced
2 lbs. large EZ-Peel shrimp, raw (available from the Hy-Vee Topeka Seafood Dept.)
1/2 cup white wine
1 loaf French bread or baguette, sliced and toasted
In large deep sauté pan, combine first 11 ingredients and bring to a boil, whisking often. Add shrimp and cook for 3 minutes. Stir in wine and cook an additional 3-4 minutes or just until shrimp begin to turn pink in color - don't overcook! Transfer shrimp and sauce to large platter, placing grilled bread or baguette slices around outer edge of platter. Serve at once - your guests will love using the slices of grilled bread to sop up the sauce!
Sam's Smoothie
1 Cup Frozen blueberries (can use strawberries or mixed berries)
1 Frozen banana
½ Cup Low Fat Vanilla Yogurt
¼ Cup Orange Juice
1 Teaspoon Honey (Optional)
Mix all ingredients in a blender. Blend for thirty to forty five seconds or until your desired consistency.
Momma's Sugar Cookies
This recipe is a lot of fun for the whole family. When you get done baking them then the fun begins with all of the decorating.
3/4 Cup Crisco
2 Cups sugar
1/4 Cup Milk
2 Eggs
3 Teaspoons Baking Powder
1/4 Teaspoon Nutmeg
1 1/2 Teaspoons of Graded Lemon rinds
2 Teaspoons of Lemon Juice
4 Cups Flour
Pinch of Salt
Cream sugar and shorting add eggs, In another bowl sift dry ingredients together and alternately add rind, milk, lemon juice, then vanilla, Chill at least an hour, cover tightly roll an 1/8 inch thick. Cut out shapes with cookie cutters (Gingerbread men, Stars, Christmas trees, Bells, and Santa's). Bake at 350 7-8 minutes. Do not brown.
After you are done baking here is the fun part. Take regular cream cheese icing (not whipped) and either paste food coloring or the gel and dye your cream cheese icing the colors you want. Hopefully you are doing Christmas colors (red, green, yellow, blue) and decorate. Typically adding sprinkles or other cute decorating candies you have. It is not Christmas in my house if we don't do this every year. Always saving a couple for Santa. I hope you and your family enjoy this as much as mine has.
Raisin Cream Pie with Brown Sugar Meringue
This pie recipe is so simple an inexperienced cook can make this delicious pie for their family or friends. If you don't have time to make the pie crust purchase a pre-made pie shell and bake before filling. Enjoy!
9 inch Baked Pie Shell, cooled
Brown Sugar Meringue
1 TBS plus 1 1/2 tsp cornstarch
1 cup plus 2 TBS sugar
1/4 tsp salt
3/4 tsp ground nutmeg
1 1/2 cups dairy sour cream
3 egg yolks (extra large eggs)
1 1/2 cups raisins
1 TBS lemon juice
Mix cornstarch, sugar, salt and nutmeg in a 2 quart saucepan. Stir in sour cream. Stir in egg yolks, raisins and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into pie shell.
Spoon meringue onto hot pie filling, spread over filling, sealing meringue to edge of crust to prevent shrinking or weeping. Bake until delicate brown, about 8 - 10 minutes. Cool away from draft.
Brown Sugar Meringue
3 eggs whites
1/4 tsp cream of tartar
6 TBS brown sugar
1/2 tsp vanilla
Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 TBS at a time; continue beating until stiff and glossy. Do not under beat. Beat in vanilla.
