Banana Pudding Pie


I remember my Mom cooking banana pudding with sliced bananas on the stove when I was growing up. It came from a box but still a sweet memory. I took that memory and converted it to a homemade Banana Pudding Pie. Simple, delicious and easy to make. My Dad even had seconds, so I know it was good!  


Crust:1 11 ounce box of vanilla wafer cookies

1 sick of butter, melted


Preheat oven to 350 degrees. Crush cookies and stir in melted butter. Form a crust in your pie plate. Bake shell for 8 minutes and set aside. 
Pudding Pie Filling:

1 1/2 cups sugar

1/4 cup flour

2 Tablespoons cornstarch 

2 cups of milk, divided 

3 egg yokes, beaten

2 Tablespoons butter

3 bananas sliced 

2 teaspoons vanilla


In a saucepan, add sugar, flour and cornstarch and whisk together. Over medium heat, add one cup of milk and whisk, add in egg yokes and butter. Pour in the remaining cup of milk and start adding the sliced bananas. Bring to boil and stir frequently to prevent scorching and burning. Once pudding is very thick, remove from heat and stir in vanilla. Pour in pie shell and refrigerate overnight or until set and firm. Decorate with whip cream. Enjoy!

Grammy’s Carrot Cake

This is a very old recipe. I adapted this recipe and added 3 cups of grated carrots to the original recipe. This is a very moist and delicious cake, a favorite of my Dad and my clients. People love carrot cake all year but Easter is also a popular time too. 


Ingredients:

2 cups flour

2 cups sugar

2 teaspoons baking soda 

2 teaspoons cinnamon 

1 teaspoon salt

4 eggs

1 1/2 cups vegetable oil

1 teaspoon vanilla

6 cups carrots, grated (6 is not a misprint)

1 1/2 cups pecans, chopped


Preheat oven to 350 degrees. Spray with nonstick spray that contains flour or grease and flour your cake pans. You will need three 9″ cake pans or you can use two for thicker layers. Please line your pans with parchment paper and also spray the parchment paper. Set aside. 
In a large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt. Blend together dry before adding your wet ingredients. Add oil, vanilla and add eggs one at a time. Add carrots and nuts and combine. Divide equally into your pans. Bake for 40 minutes or until a cake tester comes out clean. Cool in pan for 5 minutes. Remove from pan and cool completely before frosting. 


Cream cheese Frosting

2 blocks of cream cheese, room temperature 

2 sticks of butter, room temperature 

4 teaspoons vanilla

2 pounds of powdered sugar 
Blend cream cheese and butter together. Add vanilla and slowly add powdered sugar. Frost on cooled cake. Keep refrigerated. Enjoy. 

Joan’s Apple Cake

I am very happy to present January’s Food Blogger of the Month, Debbi Horseman Powers. Debbi may look familiar, she sent in the delicious Pumpkin Muffin recipe in November. This recipe is a vintage recipe, I love those. Joan’s Apple Cake is named after Debbi’s Mother’s friend, Joan Dobie. Supposedly this is a recipe from an old Kansas City restaurant, Stephenson’s Apple Orchard. This recipe has been prepared in Debbi’s family kitchen since 1968. You might notice that there is not any liquid in the recipe. That is not a mistake. I made this cake and it is fabulous. Thank you again Debbi for sharing this wonderful recipe with us.

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Debbi Horseman Powers

Ingredients:
2 cups sugar
1 cup shortening
2 eggs
2 cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon nutmeg
2 teaspoon cinnamon
1 Tablespoon lemon juice
5 cups diced apples
1/2 cup black walnuts, chopped

Mix ingredients in order in glass pan, 13 x 9. Bake 1 hour at 350. Spread icing on top while cake is still warm.

Icing

3 Tablespoons cream or condensed milk
3 Tablespoons butter
1 cup powdered sugar
1 teaspoon vanilla

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