Chocolate Peanut Butter Pie

INGREDIENTS:

1 stick plus 1 tbsp. butter
1/3 c. flour
1/3 c. brown sugar, firmly packed
1 c. salted peanuts
6 oz. semi sweet chocolate
2 eggs, separated
3 tbsp. granulated sugar
2/3 c. peanut butter
2 tsp. vanilla
1 c. ricotta cheese
1/4 c. powdered sugar
1 carton Cool Whip

DIRECTIONS:

Heat oven to 350 degrees. Melt 3 tablespoons butter. In food processor combine flour, brown sugar and 3/4 c. peanuts. Process until nuts are coarsely ground. Put in mixing bowl and add butter; blend well. Press evenly in a 9 inch pie pan. Bake 10 minutes. Turn oven off and let stand in oven for 30 minutes.

In processor finely grate chocolate. Add egg yolks and blend. In sauce pan combine granulated sugar, 2 tablespoons water and remaining 6 tablespoons butter. Bring to a boil. With processor on gradually add hot water-butter mixture to chocolate. Blend until chocolate is smooth. Transfer to a bowl. Beat egg whites until stiff, but not dry. Fold into chocolate until blended. Pour into crust and refrigerate 1 hour.

In bowl blend peanut butter, vanilla and cheese. Add powdered sugar and blend. Add Cool Whip to peanut butter mixture. Spread gently over the chocolate layer. Sprinkle with remaining coarsely ground peanuts (1/4 cup). Chill 2 hours or longer. VERY GOOD AND VERY RICH!

Chocolate Peanut Butter Pie

INGREDIENTS:

CRUST:

1 1/2 c. crushed pretzels
1/4 c. melted butter
1/4 c. sugar

FILLING:

3/4 c. peanut butter
1 (4 oz.) container Cool Whip
1 qt. chocolate ice cream, softened

DIRECTIONS:

Mix pretzels with melted butter and sugar. Press firmly against bottom and sides of buttered 9 inch pie pan. Bake 10 to 12 minutes and cool. Fold peanut butter and whipped topping into ice cream and spread evenly over crust. Cover and freeze until firm.

Banana Orange Bread

INGREDIENTS:

2 c. flour
1 tsp. soda
1 tsp. baking powder
1 to 2 tsp. pumpkin pie spice
2 ripe bananas
1 can (6 oz.) frozen orange juice
2 eggs
1 c. raisins
1 c. nuts

DIRECTIONS:

Sift flour, baking soda, baking powder and pumpkin pie spice together. Set aside.

Put bananas in blender. Add frozen orange juice and eggs, blend well.

Add to flour mixture. Stir in raisins and nuts. Mix until well blended.

Place in 9×4 inch greased loaf pan. Bake in oven at 350 degrees for 35 minutes or until done.

Banana Pudding Cake

INGREDIENTS:

1 or 2 sm. ripe bananas
1 pkg. 2 layer size yellow cake mix
1 pkg. 4 serving size Jello brand banana cream or vanilla instant pudding and
pie filling
4 eggs
1 c. water
1/4 c. oil
1/2 c. finely chopped nuts (optional)

DIRECTIONS:

Slice bananas into large mixer bowl; beat until well mashed. Add remaining ingredients. Blend; then beat at medium speed of electric mixer for 2 minutes. Pour into well greased and floured 10 inch tube or bundt pan. Bake at 350 degrees for 60 to 70 minutes. Cool in pan at least 15 minutes. Remove from pan; finish cooling on rack. Sprinkle with confectioners sugar, if desired. Note: Cake can be baked in a 13 x 9 inch pan for 50 to 55 minutes.

Banana Pudding

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.

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.

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.