Home Party Dessert Recipe
7/20/2018
Banana Pudding
1 1/4 cups granulated sugar, divided
1/3 cup cornstarch
4 cups whole milk
4 large eggs, separated and divided
1 t vanilla
1/4 t salt
2 T unsalted butter
1/4 t cream of tartar
1 11oz box Nilla wafers
3~4 bananas
>how to make<
*Preheat oven to 350 degrees.
*Whisk 3/4 cup of the sugar, the cornstarch, milk and egg yolks in a pot set over medium heat, and sook, stirring constantly, until it just begins to bubble, 10 to 15 minutes.
*Turn heat down slightly, and allow mixture to simmer, still stirring constantly, for 1 minute, then remove mixture from heat.
*Whisk I vanilla, salt and butter.
*Put the egg whites, cream of tartar and 1/2 cup of sugar in the heatproof bowl of an electric mixer, and set over a medium saucepan of simmering water.
*Whisk until the sugar is dissolved and the mixture is hot to tough, about 3 minutes.
*Transfer to the stand mixer fitted with whisk, and heat until stiff, about 5 to 7 minutes.
*Line a 13" x 9" oven safe casserole pan with one layer of Nilla wafers and one layer of banana slices.
*Pour the custard over the bananas and cookies, then use a spatula to spread the meringue.
*Bake in oven for 10 to 15 minutes, until the peaks are the color of a toasted marshmallow.
*Allow to rest until ready to serve.
-makes 8 to 10-
Note: I found this recipe in "The New York Times".
1 1/4 cups granulated sugar, divided
1/3 cup cornstarch
4 cups whole milk
4 large eggs, separated and divided
1 t vanilla
1/4 t salt
2 T unsalted butter
1/4 t cream of tartar
1 11oz box Nilla wafers
3~4 bananas
>how to make<
*Preheat oven to 350 degrees.
*Whisk 3/4 cup of the sugar, the cornstarch, milk and egg yolks in a pot set over medium heat, and sook, stirring constantly, until it just begins to bubble, 10 to 15 minutes.
*Turn heat down slightly, and allow mixture to simmer, still stirring constantly, for 1 minute, then remove mixture from heat.
*Whisk I vanilla, salt and butter.
*Put the egg whites, cream of tartar and 1/2 cup of sugar in the heatproof bowl of an electric mixer, and set over a medium saucepan of simmering water.
*Whisk until the sugar is dissolved and the mixture is hot to tough, about 3 minutes.
*Transfer to the stand mixer fitted with whisk, and heat until stiff, about 5 to 7 minutes.
*Line a 13" x 9" oven safe casserole pan with one layer of Nilla wafers and one layer of banana slices.
*Pour the custard over the bananas and cookies, then use a spatula to spread the meringue.
*Bake in oven for 10 to 15 minutes, until the peaks are the color of a toasted marshmallow.
*Allow to rest until ready to serve.
-makes 8 to 10-
Note: I found this recipe in "The New York Times".
Labels: banana pudding recipe, pudding recipe
7/07/2018
Lemon Squares
(for cookie dough)
1 cup flour stirred with 1/8 t salt
1/2 cup sugar
1/2 cold unsalted butter
(for topping)
2 eggs
1 egg yolk
2/3 cup sugar
1 1/2 T flour
1 t grated lemon rind
1/3 cup fresh lemon juice
fresh raspberries
mint leaves
>how to make<
(for cookie dough)
*Preheat the oven to 375 degrees, grease and flour a 9" x 9" baking pan.
*Put the flour and sugar in the bowl of a food processor and process to combine.
*Add the butter and process until the mixture clumps, scraping down the bowl several times.
*Pat the dough evenly over the bottom of the prepared pan.
*Bake for 14 to 16 minutes, until the top is dry looking and lightly browned at the edges.
*Place the pan on a wire rack to cool.
*Reduce the oven temperature to 350 degrees.
(for topping)
*Put the eggs, egg yolk, sugar, flour, lemon rind, and lemon juice in the food processor bowl and process until well blended.
*Pour the topping over the cooled dough in the pan.
*Bake for 16 to 18 minutes longer, until the top is dry and covered with tiny craters (broken bubbles), and the edges are lightly browned; do not overcook.
*Let the pan cool completely on a wire rack.
*Run a sharp knife around the edge of the pan, then cut into 25 squares.
*Decorate with raspberries and mint leaves as you wish.
-makes 25 squares-
(for cookie dough)
1 cup flour stirred with 1/8 t salt
1/2 cup sugar
1/2 cold unsalted butter
(for topping)
2 eggs
1 egg yolk
2/3 cup sugar
1 1/2 T flour
1 t grated lemon rind
1/3 cup fresh lemon juice
fresh raspberries
mint leaves
>how to make<
(for cookie dough)
*Preheat the oven to 375 degrees, grease and flour a 9" x 9" baking pan.
*Put the flour and sugar in the bowl of a food processor and process to combine.
*Add the butter and process until the mixture clumps, scraping down the bowl several times.
*Pat the dough evenly over the bottom of the prepared pan.
*Bake for 14 to 16 minutes, until the top is dry looking and lightly browned at the edges.
*Place the pan on a wire rack to cool.
*Reduce the oven temperature to 350 degrees.
(for topping)
*Put the eggs, egg yolk, sugar, flour, lemon rind, and lemon juice in the food processor bowl and process until well blended.
*Pour the topping over the cooled dough in the pan.
*Bake for 16 to 18 minutes longer, until the top is dry and covered with tiny craters (broken bubbles), and the edges are lightly browned; do not overcook.
*Let the pan cool completely on a wire rack.
*Run a sharp knife around the edge of the pan, then cut into 25 squares.
*Decorate with raspberries and mint leaves as you wish.
-makes 25 squares-
Labels: lemon square recipe
