Home Party Dessert Recipe
7/21/2020
Caramelized Banana Pudding
2 cups granulated sugar
3 T cornstarch
1/2 t fine sea salt
1 quart (4 cups) half-and-half
6 large egg yolks
4 T unsalted butter, at room temperature
2 t vanilla extract
8 bananas, peeled and cut into 1/2" slices
2 T light brown sugar
1/2 t ground cinnamon, plus more for serving
11-ounce box vanilla wafers, plus more for serving
unsweetened whipped cream, for serving (optional)
[how to make]
*In a medium saucepan, whisk together the sugar, cornstarch and salt.
*Add the half-and-half and egg yolks, and whisk to combine.
*Cook over medium heat, whisking constantly, until thickened and pudding-like, 10 to 12 minutes. *Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract.
*In a large saucepan or skillet over medium heat, melt the remaining 2 tablespoons butter.
*Add bananas, brown sugar, cinnamon and remaining 1 teaspoon vanilla.
*Cook, stirring frequently, until well combined, about 2 minutes.
*Layer half the vanilla wafers in a 9-by-13 baking or trifle dish.
*Top with half the caramelized bananas then half the pudding.
*Repeat procedure with remaining wafers, bananas and pudding.
*Chill for 4 to 6 hours, or up to overnight.
*Garnish with crumbled vanilla wafers and sprinkle with additional cinnamon before serving.
*Serve with unsweetened whipped cream, if using.
-serves 12 to 15-
Note: I found this recipe in "The New York Times".
2 cups granulated sugar
3 T cornstarch
1/2 t fine sea salt
1 quart (4 cups) half-and-half
6 large egg yolks
4 T unsalted butter, at room temperature
2 t vanilla extract
8 bananas, peeled and cut into 1/2" slices
2 T light brown sugar
1/2 t ground cinnamon, plus more for serving
11-ounce box vanilla wafers, plus more for serving
unsweetened whipped cream, for serving (optional)
[how to make]
*In a medium saucepan, whisk together the sugar, cornstarch and salt.
*Add the half-and-half and egg yolks, and whisk to combine.
*Cook over medium heat, whisking constantly, until thickened and pudding-like, 10 to 12 minutes. *Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract.
*In a large saucepan or skillet over medium heat, melt the remaining 2 tablespoons butter.
*Add bananas, brown sugar, cinnamon and remaining 1 teaspoon vanilla.
*Cook, stirring frequently, until well combined, about 2 minutes.
*Layer half the vanilla wafers in a 9-by-13 baking or trifle dish.
*Top with half the caramelized bananas then half the pudding.
*Repeat procedure with remaining wafers, bananas and pudding.
*Chill for 4 to 6 hours, or up to overnight.
*Garnish with crumbled vanilla wafers and sprinkle with additional cinnamon before serving.
*Serve with unsweetened whipped cream, if using.
-serves 12 to 15-
Note: I found this recipe in "The New York Times".
Labels: banana pudding recipe, pudding recipe
7/06/2020
Blueberry Nectarine Pie
(for the double pie crust)
2 1/2 cups sifted flour
1/2~1 t salt (optional)
2/3 cup solid vegetable shortening, chilled
1/2 cup ice water
(for the filling)
3 cups ripe nectarine wedges
3 cups fresh blue berries, stems removed
zest and juice of 1 lemon
4 t cornstarch
1 cup sugar
1 t ground cinnamon
1/2 t nutmeg
2 T unsalted butter
1 large egg
1 T milk
ice cream or whipped cream to serve (optional)
[how to make]
(for the crust)
*In a medium size bowl, sprinkle flour with salt.
*Using pastry blender, cut in shortening until mixture resembles coarse meal.
*Sprinkle water over surface, 1 T at a time, mixing in lightly and quickly with fork, just until pastry holds together.
*Shape into 2 balls; dust lightly with flour.
*Flatten each ball; wrap and chill.
*Preheat the oven to 350 degrees.
*Roll out one pie dough on a lightly floured surface to an 11" circle about 1/8" thick.
*Line a 9" pan with the dough, leaving a 1/2" overhang on all sides. set aside.
(for the filling)
*Combine the nectarines and blueberries in a large bowl.
*Add the lemon zest and juice and toss gently. Set aside.
*Combine the cornstarch, sugar, cinnamon, and nutmeg in a small bowl.
*Sprinkle this mixture over the fruit and toss gently until well combined.
*Transfer the fruit mixture to the pie shell.
*Cut the butter into small pieces and dot the pie with the butter.
*Roll out the remaining dough on a lightly floured surface to an 11" circle.
*Brush the edges of the bottom crust with the egg wash.
*Place the top crust on top of the pie and fold and decoratively crimp the edges.
*Brush the top with the egg wash and make a few small slits to let steam escape.
*Bake for approximately 1 hour, until the crust is golden brown.
*Cool the pie on a wire rack, and serve plain, with ice cream or with freshly whipped cream.
-serves 6-
(for the double pie crust)
2 1/2 cups sifted flour
1/2~1 t salt (optional)
2/3 cup solid vegetable shortening, chilled
1/2 cup ice water
(for the filling)
3 cups ripe nectarine wedges
3 cups fresh blue berries, stems removed
zest and juice of 1 lemon
4 t cornstarch
1 cup sugar
1 t ground cinnamon
1/2 t nutmeg
2 T unsalted butter
1 large egg
1 T milk
ice cream or whipped cream to serve (optional)
[how to make]
(for the crust)
*In a medium size bowl, sprinkle flour with salt.
*Using pastry blender, cut in shortening until mixture resembles coarse meal.
*Sprinkle water over surface, 1 T at a time, mixing in lightly and quickly with fork, just until pastry holds together.
*Shape into 2 balls; dust lightly with flour.
*Flatten each ball; wrap and chill.
*Preheat the oven to 350 degrees.
*Roll out one pie dough on a lightly floured surface to an 11" circle about 1/8" thick.
*Line a 9" pan with the dough, leaving a 1/2" overhang on all sides. set aside.
(for the filling)
*Combine the nectarines and blueberries in a large bowl.
*Add the lemon zest and juice and toss gently. Set aside.
*Combine the cornstarch, sugar, cinnamon, and nutmeg in a small bowl.
*Sprinkle this mixture over the fruit and toss gently until well combined.
*Transfer the fruit mixture to the pie shell.
*Cut the butter into small pieces and dot the pie with the butter.
*Roll out the remaining dough on a lightly floured surface to an 11" circle.
*Brush the edges of the bottom crust with the egg wash.
*Place the top crust on top of the pie and fold and decoratively crimp the edges.
*Brush the top with the egg wash and make a few small slits to let steam escape.
*Bake for approximately 1 hour, until the crust is golden brown.
*Cool the pie on a wire rack, and serve plain, with ice cream or with freshly whipped cream.
-serves 6-
Labels: blueberry pie recipe, fruit pie recipe, nectarine pie recipe
