Tag Archives: Banana

no-bake cheesecake bananas & brown sugar

I was looking around for a quick but delicious dessert to serve after Easter dinner.  It was a small gathering but I still wanted something special for the day.
IMG_2707I am going to warn you that this was so delightful that you will only want to make it if there is a crowd; only so you don’t eat the whole thing yourself. Baring you like Bananas, light and fluffy brown sugar and cinnamon filling and a crust that; when baked; is crisp and tastes like vanilla buttery sweetness.

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My son does not like nuts so I left some off for him

I honestly cannot remember the last time I bought a box of Nilla-Wafers. I kind of remember there being two brands, I thought one was actually called vanilla wafers not the nilla one but I could  only find the one. I could also be wrong – doesn’t matter I didn’t have a choice.
IMG_2708The recipe said you don’t have to bake the crust but I am not sure how well the crust would hold together without the baking, if you decide not to, please let me know how it worked out for you. My first slice was the typical disaster, even the second slice wasn’t pretty but after that they all came out just perfectly after that. I will tell you that slicing it at the tables was not one of my finest moments. So if I were you just slice it in the kitchen before bringing it to the table.
IMG_2711Brown Sugar Banana No-Bake Cheesecake

Crust Ingredients
2 cups (va) nilla wafers – crumbled
5 tablespoons unsalted butter, melted

Filing Ingredients
2 Bananas, sliced thin
16 ounces cream cheese – room temperature
1 cup firmly packed brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 cup heavy cream
Optional toasted nuts

Crust Directions
Pre-heat oven to 350’F
Lightly grease a 9-inch round tart part – or use a pie plate
Combine cookie crumbs and melted butter until thoroughly combined and press into the bottom and up the sides of your dish
Bake for 12 minutes. Set aside to cool
IMG_2713Filling Directions
Arrange the sliced bananas along the bottom of your cooled crust
Beat the cream cheese, brown sugar, vanilla and cinnamon until thoroughly combined and smooth.
In a separate bowl whip up the heavy cream until soft peaks form.
Fold a third of the whipped cream into the cream cheese mixture. Gently fold the rest of the whipped cream.
Spread the filling evenly on top of the bananas. Tops with toasted nuts if using and refrigerate for 4+ hours.


recipe from: bakeorbreak

Banana’s Foster Buckle

Firstly Happy Valentine’s Day -I hope everyone had or is having a nice day!

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So my vacation was amazing even though I had a sore throat for most of it and ended up coming home with strep throat; never had that before and it sucked! I would do it all again, minus the throat issue.

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Notice I kept my husbands favorite rum in the picture!

 

My job on the boat was galley cook; I think that is what it is called. I had 2 gas burners and an oven, a small sink and limited counter space. I was definitely glad I planned ahead of time. We rented a condo a few days in front of our sailing adventure and I had brought with me quite a bit of provisions. So I cooked up some breakfast sausage, Sweet Italian sausage; crumbled and in links, and a pound or so of bacon. I thought by doing this on land I would not have to stink up the boat. Well it ended up being just a plain ole good idea. We had limited water, limited propane and damn that kitchen was small. I never turned on the oven just so you know. We did have zucchini bread and pear bread but I brought them from my freezer from home.

We didn’t eat on board all the time but when we did have meals, I felt they were pretty darn good. We had spaghetti and sausage one night, I made a frittata for one of our breakfasts. We had a white wine and garlic penne pasta one night. Oh I forgot to mention we also had a BBQ charcoal grill off the back of the boat. While it sounds really cool, I knew it would be kind of a pain but we are here; it is there and we all wanted to grill the beef tenderloins I was making for dinner.

Let’s just say I was right, it was a pain lighting the BBQ; we did get it lit though and it was ready to go but I ended up cooking them in a fry pan on the stove; and if anyone is say diving near Marina Cay off of Scrubb Island; there is a grill rack on the ocean floor somewhere in the middle of all the mooring balls.

I must have missed cooking and baking or this ridiculously cold weather has sparked a fire under me. I have been doing nothing but cooking. Last weekend I made 2 different kinds of chili, I had meatballs and sauce on the stove top and make buffalo wings and 7 layer Mexican dip. mostly for the Superbowl; which wasn’t very super in my opinion.

This weekend I have 4 new recipes I want to make. Hopefully they taste as good as they sound. As I am typing this this morning I have a Banana’s Foster Buckle in the oven. It looked amazing and smells awesome, It should be done in a bit YUM!

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Cake

4 TBS unsalted butter at room temperature
1 cup sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup milk
2 cups all-purpose flour
1 tsp baking powder
1 tsp kosher salt

Preheat oven to 350’F grease a 9×9 baking dish; line with parchment grease the paper – I only had waxed paper and was a pain but did the job. If you leave an over hang it help with removal of the bread.

In a large bowl or your mixer, add the butter and sugar combine. Add the egg, vanilla and milk and stir till combined. Add flour, baking powder, and salt and mix until fully combined, it will be a thick batter.

Banana’s Foster

4 TBS unsalted butter
1/4 cup dark brown sugar
3-4 banana’s cut up
2 TBS dark rum

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In a large skillet over medium-high heat, add butter and sugar, melt and stir together. add the bananas and cook until caramelized.

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pour the rum and while being careful; catch a flame using one of those long handled lighter. Let the bananas and caramel flambe. Remove from the heat and let cool a bit.

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let there be fire

Pour the batter into the prepared baking dish, placed slightly cooled bananas foster on top and push them down a bit into the batter.

Bake for about 50 minutes; until golden brown. Serve with vanilla ice cream.

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It is delicious and tastes best with some vanilla Ice Cream – Who doesn’t love an excuse to eat ice cream in the morning. I read somewhere that Sylvester Stallone eats a pint of ice cream every morning, his logic is so he can burn it off all day. I’ll buy that!

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Recipe adapted by Cooking at Clark Towers from Carla Hall the Chew

 

 

 

Mother’s Day – Pain Perdu

Firstly I would like to wish all the mom’s out there a wonderful day of peace and relaxation doing whatever it is that makes you happy. I personally hope to get in 9 holes of golf this afternoon. This is my first mother’s day with nothing really planned.  My normal mother’s day consists of me making my mother and mother-in-law either brunch or dinner and sometimes both. Neither is in the state this year so I get the day off, for that matter my own kids are both out of state well actually they are both out of the country.  My son went to visit his sister in Japan; he does arrive home late tonight so off to Boston we will go, my husband and I will go out to dinner somewhere en-route.

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Looking for something a little special for breakfast? Pain Perdu can be as easy or as sexy as you want to make it.  Just the name sounds sexy; you got to just love romantic languages they can make an ordinary meal sound phenomenal.  Case in point Pain Perdu translates to “lost bread” or as we know it French toast nuff said.

My inspiration for how I made this dish was from my favorite local restaurant, they serve something similar for one of their desserts and it is amazing.  It also helps that there were a couple of bananas’ on the counter that needed another purpose and we had some leftover French bread from the previous night’s dinner.  This shows exactly how frugal I can be.  Quick story – my girlfriend was over one night and mentioned something about caramelized bananas so I whipped it up for her YUM!

Sorry a little longer than a quick story – The best French toast I ever had and forever changed the way we make it from that day forward.  For my 25th birthday my husband surprised me with a weeklong trip to the US Virgin Island of St Thomas.  We went into Charlotte Amalie for breakfast at the Greenhouse Café and I ordered French toast.  It looked pretty, but the taste was just amazing.  It was sliced elongated; it was buttery cooked to perfection and sprinkled with confectioners’ sugar.  I asked the waitress if the chef would share how it was made.  Even back then I was a foodie and didn’t know it.  His secret was the wash; it was only egg and rum.  Who knew!

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Caramelized Bananas

2 tablespoons butter

2 tablespoons brown sugar

2 bananas

In a small sauté pan melt butter medium low heat, add sugar and sliced bananas. Cook until sugar has caramelized; watch carefully it could turn from yummy to yucky pretty quickly.

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Pain Perdu (aka lost bread)

3 Eggs

Splash of rum

Splash of Milk (yes I can’t not put some in)

Few sprinkles of cinnamon

Splash of Vanilla

Loaf of leftover French bread

Sprinkle of confectioners sugar

Slice bread, in a shallow dish add eggs, rum and cinnamon beat till combined.  Add sliced bread to egg mixture soak a minute or two, flip to soak other side.  Pre-heat griddle add soaked bread once up to temperature.  Cook till brown on both sides.  While toast is cooking; make the caramelized bananas.

Baking Breads & Pickling

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Yesterday I spent the day baking and pickling!  While I would love to tell you everything was from my very own gardens; we did not have a very successful harvest this year.  We have decided to remove the majority of the soil from our raised beds and start over; it may sound pretty drastic; but I spend too much time & money on the beds for them not to provide me a little something to help feed my family and friends.

I was able to use up my own cucumbers to make a dozen jars of Kosher dill pickles – we mostly use them for sandwich’s & burgers.  I would like to thank a couple of my husbands employees for their Zucchini and Green beans; which I made 36 various size loafs of zucchini bread and was able to make a couple of jars of dilly beans for the very first time.  I buy Banana’s every week at my house so I always have those on hand; they do not always get eaten in time so I will put the brown banana’s in the fridge, If i cannot get to them fairly soon I throw them in the freezer until I am able to make Banana Bread.  Because my son does not like nuts there are always 2 loaves made.  I think he does that so he gets his own loaf; just saying!

Several years ago a friend of mine; who is a trained chef; gave me her mom’s zucchini bread recipe.  The last few years I have tried to cut out some of the oil to make it slightly less fattening; apples sauce works out quite nicely.  I have also never made just one batch, when I make zucchini bread I make 4 batches at a time and usually times this by 2.  It freezes VERY well!  This year i made a total of 7 batches with what I had on hand; well actually not on hand, I took inventory Friday night of what I had planned on making and made a listing of what I needed to pick up.  I think I should invest some time and effort into raising chickens for all the eggs we go through – Ya I don’t see that happening anytime soon; I have a crazy dog who would put a kabash (sp?) on that, plus I am not shoveling ANY chicken shit…

While I was out getting my supplies on Saturday morning I ran into the cutest little old lady, we were standing there looking at the canning items left; note to self get your stuff together when they first arrive in the stores.  We started up a conversation about them not having what either of us needed.  Why I thought she was cute was her comment “I think there are a lot of new people thinking they can pickle” I immediately told her I have been doing this for years, I was even chuckling to myself thinking why did I need to defend myself for being in that aisle. I have pickled cucumbers, salsa, tomato sauce and spaghetti sauce over the years. I do enjoy the pickles the most. I gave away all my spaghetti sauce, we didn’t like the taste, my in-laws loved it. The garden salsa was very good, however there is nothing like fresh garden salsa. I had never had nor heard of dilly beans; probably because I am not a fan on green beans so I have never grown them, so I didn’t ever need to find out what to do with them. I am not too sure they turned out, only because they do not look like the ones I have tried. we’ll see in a couple of weeks.

Zucchini Bread – recipe bake 350′ – timing depends on what size pan you use
2 eggs
1/2 C vegetable oil
1/2 C apple sauce
2 C sugar
2 tsp vanilla
2 tsp cinnamon
Mix all the above together well
add the below
1 pkg vanilla pudding
1 tsp baking soda
1 tsp baking powder
3 C flour
2 C shredded zucchini