INGREDIENTS:
1 sm. box instant vanilla pie mix
8 oz. sour cream
1 lg. carton Cool Whip
Vanilla wafers
Bananas
DIRECTIONS:
Mix instant pie filling as directed on box. Fold in sour cream and Cool Whip. Layer, alternately with wafers and bananas. Refrigerate overnight or at least for several hours.
Friday, January 18, 2008
Blair Banana Pudding
INGREDIENTS:
1 packet BLAIR vanilla or banana pie mix, prepared & cooled
2 1/2 doz. vanilla wafers
1 c. non-dairy topping, thawed (opt.)
2 to 3 lg. bananas, sliced
DIRECTIONS:
Prepared and cool pie mix, fold in 1 cup dairy topping. Arrange a layer of vanilla wafers in bottom of a 2 quart baking dish. Place a layer of banana slices over wafers in dish. Spoon a layer of pudding over bananas, continue alternating wafers, banana slices and pudding, ending with pudding. Reserve 2 to 3 egg whites from preparation of pie mix and prepare meringue using electric mixer at medium speed.
Beat egg whites with dash of salt. Gradually beat in 1/3 cup sugar and 1 teaspoon BLAIR colorless vanilla flavoring. Continue beating at high speed until mixture forms stiff, shiny peaks. Lightly pile meringue on pudding, sealing edges well. Bake in preheated 425 degree oven for 5 to 10 minutes until meringue is lightly browned. Serve warm or chilled.
1 packet BLAIR vanilla or banana pie mix, prepared & cooled
2 1/2 doz. vanilla wafers
1 c. non-dairy topping, thawed (opt.)
2 to 3 lg. bananas, sliced
DIRECTIONS:
Prepared and cool pie mix, fold in 1 cup dairy topping. Arrange a layer of vanilla wafers in bottom of a 2 quart baking dish. Place a layer of banana slices over wafers in dish. Spoon a layer of pudding over bananas, continue alternating wafers, banana slices and pudding, ending with pudding. Reserve 2 to 3 egg whites from preparation of pie mix and prepare meringue using electric mixer at medium speed.
Beat egg whites with dash of salt. Gradually beat in 1/3 cup sugar and 1 teaspoon BLAIR colorless vanilla flavoring. Continue beating at high speed until mixture forms stiff, shiny peaks. Lightly pile meringue on pudding, sealing edges well. Bake in preheated 425 degree oven for 5 to 10 minutes until meringue is lightly browned. Serve warm or chilled.
Creamy Banana Pudding
INGREDIENTS:
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated milk
1 1/2 c. cold water
1 (3 1/2 oz.) pkg. instant vanilla pudding and pie filling mix
2 c. (1 pt.) whipping cream, whipped
36 vanilla wafers
3 med. bananas, sliced and dipped in lemon juice
DIRECTIONS:
In large mixing bowl, combine Eagle Brand and water. Add pudding mix; beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2 quart round glass serving bowl. Top with 1/3 each of the vanilla wafers, bananas, and pudding. Repeat, layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Refrigerate leftovers.
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated milk
1 1/2 c. cold water
1 (3 1/2 oz.) pkg. instant vanilla pudding and pie filling mix
2 c. (1 pt.) whipping cream, whipped
36 vanilla wafers
3 med. bananas, sliced and dipped in lemon juice
DIRECTIONS:
In large mixing bowl, combine Eagle Brand and water. Add pudding mix; beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2 quart round glass serving bowl. Top with 1/3 each of the vanilla wafers, bananas, and pudding. Repeat, layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Refrigerate leftovers.
Sunday, December 30, 2007
DUTCH APPLE PIE
Ingredients And Directions:
1 graham cracker crust
1 lg. egg yolk, slightly beaten
Preheat oven to 375 degrees. Brush bottom and sides of crust evenly with egg yolk; bake on baking sheet until light brown, about 5 minutes. Remove crust from oven.
FILLING:
5 1/2 c. fresh, peeled, sliced cooking apples
1 tbsp. lemon juice
1/4 c. light brown sugar
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/2 c. sugar
3 tbsp. all-purpose flour
1/2 tsp. ground cinnamon
Combine sliced apples, lemon juice, 1/2 cup sugar, 1/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. Mix well and spoon into crust.
TOPPING:
3/4 c. all-purpose flour
1/4 c. light brown sugar
1/4 c. sugar
1/3 c. butter
Mix remaining flour, brown sugar and butter with fork until crumbly. Sprinkle topping mixture evenly over apples. Bake on baking sheet until topping is golden and filling is bubbling, about 50 minutes. Cool thoroughly on wire rack (at least 4 hours). Serve at room temperature.
Serves 8.
1 graham cracker crust
1 lg. egg yolk, slightly beaten
Preheat oven to 375 degrees. Brush bottom and sides of crust evenly with egg yolk; bake on baking sheet until light brown, about 5 minutes. Remove crust from oven.
FILLING:
5 1/2 c. fresh, peeled, sliced cooking apples
1 tbsp. lemon juice
1/4 c. light brown sugar
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/2 c. sugar
3 tbsp. all-purpose flour
1/2 tsp. ground cinnamon
Combine sliced apples, lemon juice, 1/2 cup sugar, 1/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. Mix well and spoon into crust.
TOPPING:
3/4 c. all-purpose flour
1/4 c. light brown sugar
1/4 c. sugar
1/3 c. butter
Mix remaining flour, brown sugar and butter with fork until crumbly. Sprinkle topping mixture evenly over apples. Bake on baking sheet until topping is golden and filling is bubbling, about 50 minutes. Cool thoroughly on wire rack (at least 4 hours). Serve at room temperature.
Serves 8.
SOUR CREAM DUTCH APPLE PIE
Ingredients And Directions:
2 c. apples (sliced or chopped)
3/4 c. sugar
2 tbsp. flour
1/8 tsp. salt
1 c. sour cream (can be all or part canned milk)
1 egg, beaten
1/2 tsp. vanilla
Mix all together and pour in pastry. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees; bake until apples are tender and mixture is almost firm.
Cover with the following topping and bake about 10 minutes, or until topping seems done.
1/3 c. flour
1 tsp. cinnamon
1/4 c. sugar
2 c. apples (sliced or chopped)
3/4 c. sugar
2 tbsp. flour
1/8 tsp. salt
1 c. sour cream (can be all or part canned milk)
1 egg, beaten
1/2 tsp. vanilla
Mix all together and pour in pastry. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees; bake until apples are tender and mixture is almost firm.
Cover with the following topping and bake about 10 minutes, or until topping seems done.
1/3 c. flour
1 tsp. cinnamon
1/4 c. sugar
FREEZER APPLE PIE FILLING
Ingredients:
6 lbs. apples
2 c. sugar
1/4 c. all purpose flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. lemon juice
Directions:
Wash, peel, core and slice apples. Place apples in soaking solution (1 tablespoons salt, 1 tablespoon vinegar, 2 quarts water to prevent darkening).
Combine sugar, flour, and spices. Rinse and drain apples; stir into sugar mixture. Let stand until juice begins to thicken. Place 2 pints of apple mixture into freezer container. Seal and freeze.
TO BAKE: Place 2 pints pie filling into a 9 inch double crust pastry. Cut vents in top. Bake on baking sheet 40 minutes at 425 degrees.
6 lbs. apples
2 c. sugar
1/4 c. all purpose flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. lemon juice
Directions:
Wash, peel, core and slice apples. Place apples in soaking solution (1 tablespoons salt, 1 tablespoon vinegar, 2 quarts water to prevent darkening).
Combine sugar, flour, and spices. Rinse and drain apples; stir into sugar mixture. Let stand until juice begins to thicken. Place 2 pints of apple mixture into freezer container. Seal and freeze.
TO BAKE: Place 2 pints pie filling into a 9 inch double crust pastry. Cut vents in top. Bake on baking sheet 40 minutes at 425 degrees.
MOCK APPLE PIE (ZUCCHINI PIE)
Ingredients:
6 c. zucchini (NOTE: extra large zucchini are preferred, they're firmer)
1 1/4 c. sugar
1 1/2 tbsp. flour
1 1/2 tsp. cream of tartar
1 1/2 tsp. cinnamon
Dash of salt and nutmeg
Dough for double pie crust
Directions:
Pare zucchini, wash and slice lengthwise. Remove seeds. Slice like apples. Add a little water and bring to a boil in a large saucepan. Simmer for about 15 minutes or until tender. Cool and drain well. Add rest of ingredients and place into an unbaked 9 inch pie crust. Cover with top pie crust and flute to seal edges. Cut slits into top of crust for steam to escape. Bake at 350 degrees for 45 to 60 minutes.
6 c. zucchini (NOTE: extra large zucchini are preferred, they're firmer)
1 1/4 c. sugar
1 1/2 tbsp. flour
1 1/2 tsp. cream of tartar
1 1/2 tsp. cinnamon
Dash of salt and nutmeg
Dough for double pie crust
Directions:
Pare zucchini, wash and slice lengthwise. Remove seeds. Slice like apples. Add a little water and bring to a boil in a large saucepan. Simmer for about 15 minutes or until tender. Cool and drain well. Add rest of ingredients and place into an unbaked 9 inch pie crust. Cover with top pie crust and flute to seal edges. Cut slits into top of crust for steam to escape. Bake at 350 degrees for 45 to 60 minutes.
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