banana split supreme

Banana Split Supreme

1 small box vanilla wafers
8 ounces cream cheese, softened
2 egg whites
1 box confectioners sugar
4 or 5 bananas
1 (1 pound 5 ounce) can strawberry pie filling
1 (8 ounce) can crushed pineapple
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup chopped pecans

Layer bottom of 13 x 9-inch dish with vanilla wafers.

In a small bowl, mix cream cheese egg whites and confectioners sugar. Pour over vanilla wafers. Slice bananas and place over cream cheese layer. Pour strawberry pie filling over bananas. Pour crushed pineapple over bananas (drain some of liquid first). Top with thawed whipped topping and pecans.

If faith cannot be reconciled with rational thinking, it has to be eliminated as an anachronistic remnant of earlier stages of culture and replaced by science dealing with facts and theories which are intelligible and can be validated. — Erich Fromm

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apricot butter squares

Apricot Butter Squares

12 ounces vanilla wafers, crushed
1/2 pound butter, melted
2 1/2 cups confectioners sugar
2 eggs
1/2 teaspoon vanilla extract
1 pound canned apricot halves, cut and drained
4 ounces chopped pecans
2 cups heavy cream

In a 13 x 9-inch pan make a layer of half the crushed vanilla wafers. Mix together the butter, confectioners sugar, eggs and vanilla extract. Pour this over the vanilla wafers. Cover this mixture with the apricot halves, then sprinkle the chopped nuts over the top. Whip heavy cream until stiff and spread over apricots. Cover the top with the remaining half of the vanilla wafers. Refrigerate for at least 24 hours.

Cut into squares to serve.

Have patience awhile slanders are not long-lived. Truth is the child of time erelong she shall appear to vindicate thee. — Immanuel Kant

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blueberry banana blitz

Blueberry Banana Blitz

Posted by kdipaolo at recipegoldmine.com 6/6/01 12:46:45 pm

1 cup sour cream
1/2 cup brown sugar
1 teaspoon vanilla extract
2 large bananas, sliced (2 cups)
2 cups blueberries (1 pint)

Combine the sour cream, sugar and vanilla extract. Carefully fold in the banana and 1 1/2 cups of the blueberries. Refrigerate for 30 minutes.

Serve cold, topped with the rest of the blueberries (1/2 cup).

Substitute craisins in place of the blueberries. Try it with walnuts or raisin nut cereal. Or even better, stir in a little of the granola mix from the recipe above!

Reverence for life affords me my fundamental principle of morality. — Albert Schweitzer

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blueberry amaretto squares

Blueberry Amaretto Squares

1 3/4 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 cup butter or margarine, melted
2 eggs
3/4 cup granulated sugar
8 ounces cream cheese, softened
2 1/2 cups milk
2 (3 3/4 ounce) boxes vanilla instant pudding mix
1/2 cup Amaretto, divided
1 1/4 cups granulated sugar
1/4 cup cornstarch
5 cups frozen blueberries, thawed
1 (8 ounce) carton frozen whipped topping, thawed

Combine graham cracker crumbs, 1/2 cup sugar and butter; press into a greased 13 x 9 x 2-inch baking dish.

Combine eggs, 3/4 cup sugar and cream cheese; beat with electric mixer until smooth. Spread mixture over graham cracker crumbs. Bake at 350 degrees F for 30 minutes; cool completely.

Combine milk, pudding mix and 1/4 cup Amaretto; beat 2 minutes at low speed of an electric mixer. Spread over cream cheese layer.

Combine 1 1/4 cups sugar and cornstarch in a large saucepan; gradually add 1/4 cup Amaretto, stirring until smooth. Stir in blueberries. Cook over medium heat, stirring constantly until thickened; then cool. Pour blueberry mixture over pudding mixture. Chill thoroughly.

To serve, spread whipped topping over blueberries.

Yield: 15 to 18 servings.

The first symptom of love in a young man is timidity in a girl boldness. — Victor Hugo

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mango dumplings

Mango Dumplings

2 1/2 cups mango peeled and sliced
1 1/2 cups granulated sugar plus 2 teaspoons
    lime juice if the mangos are sweet
3 tablespoons butter
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup milk

Layer the mango in the bottom of an eight-inch square greased baking pan. Cover with one cup sugar and lime juice if needed.

In a bowl blend together remaining ingredients, including the 1/2 cup sugar to make a batter. Pour batter over the mango and sugar mix. Bake at 375 degrees F for 1/2 hour. Top with ice cream to serve.

Among the many misdeeds of the British rule in India, history will look upon the Act depriving a whole nation of arms, as the blackest. — Mohandas Karamchand Gandhi

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raspberry crepes

Raspberry Crepes

Crepe Batter
1 1/2 cups flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, beaten
1 teaspoon vanilla extract
2 cups milk

Combine flour, sugar, baking powder, and salt. Mix well. Add eggs, milk, and vanilla extract. Beat until smooth. Lightly oil skillet. Heat until water sizzles when dropped on skillet. Pour about 1/4 cup batter onto hot skillet. Tip skillet to coat bottom of pan. Cook over medium heat until light brown. Loosen edges with spatula, turn and brown opposite side of crepe. Stack cooked crepes on plate, cover until ready to serve. (NOTE: Crepes may be frozen for future use.)

Filling
1 small box instant vanilla pudding mix
2 cups half-and-half
1/2 teaspoon almond extract

Combine instant pudding with half-and-half and almond extract. Beat until smooth and pudding begins to thicken. Refrigerate until ready to use.

Sauce
3 cups raspberries, fresh or frozen
1 tablespoon cornstarch
1/2 cup granulated sugar

Mix together sugar and cornstarch. Place raspberries in saucepan; mash and heat until bubbly. (If fresh raspberries are being used, add 1/4 cup water) Stir sugar/cornstarch mixture into raspberries. Stirring constantly, bring mixture to a boil. Cool.

Pour a small amount of sauce on serving plate. Place about 2-3 tablespoons pudding in the center of each crepe and roll. Place 2 crepes on serving plate. Top with additional whole raspberries. Sprinkle with confectioners sugar.

NOTE: Fat grams will be reduced by half if milk is used in place of half n half when making pudding.

To serve, pour a small amount of sauce on serving plate. Place about 2-3 tablespoons pudding in the center of each crepe and roll. Place 2 crepes on serving plate. Top with additional whole raspberries. Sprinkle with powdered sugar.

NOTE: Fat grams will be reduced by half if milk is used in place of half and half when making pudding.

If in the last few years you haven discarded a major opinion or acquired a new one, check your pulse, you may be dead. — Frank Gelett Burgess

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Apple Dumplings with Cheddar Pastry

Apple Dumplings with Cheddar Pastry

Source: Good Housekeeping

2 1/2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening or butter-flavor shortening
1 (4 ounce) package shredded sharp Cheddar cheese (1 cup)
1/3 cup packed light brown sugar
1/4 cup dark seedless raisins
1/4 cup walnuts, chopped
4 tablespoons (1/2 stick) butter or margarine, softened
1 teaspoon ground cinnamon
6 small Golden Delicious apples (about 2 pound)
1 large egg
6 whole cloves
1 1/4 cups apple cider or apple juice
1/2 cup maple or maple flavor syrup

Prepare pastry dough: In large bowl, with fork, stir flour and salt. With pastry blender or two knives used scissor-fashion, cut shortening into flour mixture until mixture resembles coarse crumbs; stir in cheese. Sprinkle 8 to 9 tablespoons cold water, a tablespoon at a time, into mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together. With hands, shape dough into ball.

In small bowl, with fork, mix brown sugar, raisins, walnuts, margarine or butter, and cinnamon.

Peel apples; remove cores but do not go all the way through apples.

Preheat oven to 400 degrees F.

Reserve 1/3 cup pastry dough. On well floured surface, with floured rolling pin, roll out remaining dough into 21 x 14-inch rectangle. With pastry wheel or knife, cut dough into six 7-inch squares.

In cup, with fork, beat egg and 1 teaspoon water. Center an apple on square of dough. Spoon one-sixth of sugar mixture into cavity in apple. Brush edges of square with some egg mixture. Bring points of square up over apple, pinching edges together to seal well.

Repeat with remaining dough squares, apples and sugar mixture. With pancake turner, place dumplings in greased 13 x 9-inch baking dish.

On floured surface, with floured rolling pin, roll out reserved dough 1/4 inch thick. Cut 12 leaves from dough; score with tip of knife to make "veins." Brush dumplings with some egg mixture; press 2 leaves on top of each dumpling and brush them with egg mixture. Press cloves, rounded-side down, into dumplings to resemble stems. Bake dumplings 35 minutes.

In bowl, with spoon, stir apple cider and maple syrup; pour cider mixture over dumplings. Bake dumplings 15 minutes longer (cover with foil after 3 minutes if dumplings are overbrowning), basting occasionally with cider mixture in baking dish, until pastry is golden brown and apples are tender when pierced with skewer.

Serves: 6

A sound mind in a sound body is a short but full description of a happy state in this world. — John Locke

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