Home Party Dessert Recipe
5/27/2016
Banana Cream Cheese Pie
(for crust)
2 cups finely crushed gingersnaps
5 T butter, melted
1/2 t grated nutmeg or ground cinnamon
(for filling)
3/4 cup mashed ripe bananas
12 oz. cream cheese, at room temperature
1/4 cup sour cream
1/4 cup sugar
1 t vanilla extract or 3 T dark rum
(for topping)
1 1/4 cups whipping cream
1/4 cup powdered sugar
3~4 bananas
>how to make<
(for crust)
2 cups finely crushed gingersnaps
5 T butter, melted
1/2 t grated nutmeg or ground cinnamon
(for filling)
3/4 cup mashed ripe bananas
12 oz. cream cheese, at room temperature
1/4 cup sour cream
1/4 cup sugar
1 t vanilla extract or 3 T dark rum
(for topping)
1 1/4 cups whipping cream
1/4 cup powdered sugar
3~4 bananas
>how to make<
*Preheat the oven to 375 degrees.
*In a mixing bowl, combine the cookie crumbs, butter, and spice.
*Mix thoroughly with a wooden spoon.
*Press the cookie mixture into a 9" pie pan, building up thick sides with a neat edge.
*Bake 5 minutes.
*Let cool, in the pan, on a wire rack.
*With an electric mixer, beat the mashed bananas with the cream cheese.
*Fold in sour cream and vanilla or rum.
*Spread the filling the crumb crust.
*Refrigerate at least 4 hours or overnight.
*For the topping, whip the cream until soft peaks form.
*Spread on the pie filling.
*Slice the bananas and arrange on top in a decorative pattern.
-serves 6-
-serves 6-
Labels: banana cream cheese pie recipe, Banana Cream Pie recipe, pie recipe
5/12/2016
Lemon Posset with Berries
2 cups heavy cream
2/3 cup granulated sugar
1 T grated lemon zest plus 6 T juice
1 1/2 cups berries
>how to make<
2 cups heavy cream
2/3 cup granulated sugar
1 T grated lemon zest plus 6 T juice
1 1/2 cups berries
>how to make<
*Combine cream, sugar, and lemon zest in medium saucepan and bring to boil over medium heat. Continue to boil, stirring frequently to dissolve sugar. If mixture begins to boil over, briefly remove from heat. Cook until mixture is reduced to 2 cups, 8 to 12 minutes.
*Remove saucepan from heat and stir in lemon juice.
*Let sit until mixture is cooled slightly and skin forms on top, about 20 minutes. Strain through fine mesh strainer into bowl; discard zest. Divide mixture evenly among 6 individual ramekins or serving glasses.
*Refrigerate, uncovered, until set, at least 3 hours. Once chilled, possets can be wrapped in plastic wrap and refrigerated for up to 2 days. Unwrap and let sit at room temperature for 10 minutes before serving. Garnish with berries and serve.
- serves 6 -
Note: I found this recipe in "Cook's Illustrated".
Labels: cold dessert recipe, lemon posset recipe, lemony dessert recipe
