Black Bottom Banana Cream pie

 

Black Bottom Banana Cream Pie

This is the best of both worlds chocolate custard, vanilla custard and bananas in a ginger crust topped with heavy cream! From A Bountiful Kitchen... Recipe here:

COURSE DESSERT

CUISINE AMERICAN

 PREP TIME 20 MINUTES

 COOK TIME 15 MINUTES

 CHILL TIME 6 HOURS

 TOTAL TIME 6 HOURS 35 MINUTES

 8

Ingredients

CRUST:

• 1 1/4 cups Ginger Snap crumbs about 25-30 cookies
• 1/2 cup sugar
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter melted

FILLING AND TOPPING:

• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 1/2 cups milk
• 2 tablespoons butter
• 1 teaspoon vanilla
• 4 ounces dark or bittersweet chocolate chopped
• 1-2 medium bananas sliced
• 1 1/2 cups heavy cream
• 3-4 tablespoons powdered sugar
• chocolate shavings for garnish

Instructions

CRUST:

1. Preheat the oven to 350 degrees and place the rack in the middle of the oven. Lightly grease a 9-inch pie plate.

   Combine Ginger Snaps with sugar and salt. Pulse in a food processor until no chunks remain. Add melted butter and pulse a few more times. Press the crumbs evenly into the pie plate. Bake for 10 minutes, until the crust is lightly browned. Let cool completely. Set aside.

CUSTARD:

1. In a medium size saucepan, combine: sugar, cornstarch, egg yolks and 1/2 cup of milk and whisk until smooth. Whisk in the remaining 2 cups of milk.

2. Cook over medium heat, whisking constantly, for about 5 minutes, until the custard is thickened. Remove the pan from the heat and whisk in the butter and vanilla until the butter is melted. Pour half of the vanilla custard into a medium bowl and set aside.

3. Whisk the chopped chocolate into the custard in the saucepan until melted. Let cool.

4. Once the custard is cooled, spread the chocolate custard evenly into the pie crust and top with the sliced bananas. Spread the vanilla custard over the bananas to cover completely. Refrigerate the pie for 6-8 hours or overnight.

GARNISH AND SERVE

1. Before serving, whip the cream with powdered sugar. Gently spread whipped cream on top of the pie. Use a grater or vegetable peeler to make chocolate curls or finely chop chocolate as a garnish

• Do not use a pie plate that is too deep, about  1 1/2 inch deep works best. 
• I use Trader Joe’s dark chocolate bars for the chocolate layer and also the chocolate  garnish. 
• For milk, I prefer whole or 2%. 
• Be patient when making the custard layer. Cook the custard over medium heat, stirring or whisking constantly. The custard will thicken after it is cooked  and will also thicken a bit more after cooling. Lay a piece of Saran Wrap over the custard after cooling a bit to prevent a layer from forming on top of the custard. 
• It is extremely important to allow the crust and the custard to cool completely before assembly. Make sure to allow enough time for cooling and chilling the pie after assembled. 
• To make ahead, prepare the crust (up to 3 days)  early and the custard the day before serving. On day of serving,  or the night before, assemble the pie and chill for 6-8 hours. The crust can also be frozen for up to three months. 
  
  
  

Italian Meatball Soup - Our best bites pg. 105

 Flavorful, bite-sized Italian meatballs are simmered in a tomato and chicken broth soup with garlic, onion and Italian herbs.  You can definitely serve this crowd-pleasing soup for company.  Everyone who tries this soup loves it.  I often double it in two stock pots and have enough to save for later.  One batch makes 3 quarts and serves 8-10.

SOUP:

1 Recipe Italian Meatballs pg. 163 (see below)

1-2 Tablespoons olive oil

1 onion chopped

4-5 cloves of garlic, minced

5 (14 oz cans of chicken broth) (70 oz. or 8.75 cups)

1 cup of water

1 28 can crushed tomatoes

1 Tablespoon Italian seasoning

2 carrots, peeled and diced

1 cup small pasta, uncooked

2 cups spinach, thinly sliced

Italian Meatballs:

(use in soup or for spaghetti and meatballs or topped with marinara sauce and melted provolone in a classic meatball sub sandwhich)

1/2 pound ground beef

1/2 pound Sweet Italian Sausage

2 eggs, beaten

1/4 cup plain bread crumbs

2 Tablespoons freshly grated Parmesean cheese

1 teaspoon basil

1/2 teaspoon parsley

1/4 cup dehydrated onion

1 clove garlic minced

1 teaspoon kosher salt

1/2 teaspoon pepper

1. Turn on over broiler.  Line a baking sheet with aluminum foil and spray with non stick spray.  Set aside.

2. Gently combine all ingredients in a medium bowl. (use meat disposable gloves).  Shape the meat mixture into meatballs.  A cookie scoop is great for helping maintain a uniform size, you can shape to your liking.  Med scoop around 30 balls, and small cookie scoop bit size soup bites... I've done both

3. Place the baking sheet in the oven and cook for 7-10 min. or until the meatballs are becoming brown and gragrant.  If you're going to be simmering the meatballs in soup or some other type of sauce, it's best to cook them until they're just brown so they can finish cooking in the sauce or soup and release some of their flavor into the cooking liquid.

to freeze meatballs for later:

  Broil the meatballs until just brown and they can hold their shape; they won't be cooked through.  Remove the baking sheet from the oven and allow to cool, then place the entire baking sheet in the freezer and freeze until the meatballs are solid.  Transfer the meatballs to a freezer-safe container and freeze for up to 3 months.  If you're making Spaghetti and meatballs or Soup, drop the frozen meatballs into the simmering sauce and continue simmering until the meatballs are completely cooked.

I typically use ditalini noodles, but any small noodle works~

Thumbprint Cookies

 A favorite cookie of mine, from my Aunt Michelle Bohling who has delicious recipes. She gave me this recipe nearly 20 years ago and I need to make every month.  They are delicious.

The picture doesn't do them justice as they taste sort of like a pecan sandy vibe with cream cheese whipped in the frosting and you can decorate any way you want.

Makes 2 dozen

tip: canned milk use like 1-2 tsp at a time...

Christmas Pretzels, easy with candy

 My pal Carly Tall taught me this during Matt's MBA school in 2012.

Easy and fun.

Need:

Pretzels (I like the square kind but couldn't find at the store and opted for the pretzel twists)

rolos

variety of Hershey kisses (white choc hugs great for Christmas)

nuts - pecans and cashews

Christmas M&M

Put oven as low as it will go (Most settings are on warm or 180 degrees).  Lay pretzels out flat on a cookie sheet with parchment.

Unwrap rolos and kisses, place one on each pretzel.  

Put in the oven for a couple minutes (usually 5-10) until chocolate is soft.  Remove from the oven and add a nut or M&M to each one.  

Let cool/ harden overnight or eat gooey from the oven.

Quick and easy festive treat to attack your salty and sweet tooth.

Grilled Marinated Steak Kebabs

 Simple. Grilled and GOOD!  Brianne makes these and they are so tasty.

Yield: 6-8 servings

Prep Time: 25 minutes

1 1/2 pounds Sirloin Steak, cut into bite size cubes, top sirloin

1 Red, Orange and Green Bell Pepper, cut into chunks

1 large Red Onion, cut into cubes

4 cloves Fresh Garlic, minced

1 tablespoon Seasoning Salt {I use Simply Organic Grind to a Salt}

3/4 teaspoon Ground Black Pepper

2 tablespoons Dijon Mustard

2-1/2 tablespoons Worcestershire Sauce

1/4 cup Lemon Juice, freshly squeezed

1/4 cup Tamari or soy sauce

1/2 cup Olive Oil or maybe a little less

Metal Skewers or skewers that have been soaking in water for 30-45 minutes

 

In a large bowl combine the garlic, seasoning, black pepper, Dijon mustard, Worcestershire sauce, lemon juice, tamari and whisk while pouring in the olive oil.

Place the peppers, onions and cubed sirloin into the marinade. Toss to coat and let sit for a few.

Skewer the steak and peppers alternating with the red onion until all the steak is skewered.

On a hot preheated grill {High heat} place the skewers down and immediately reduce the temperature to medium/medium-high. Cook, turning occasionally, until there's a nice char on the outside.

Remove and let rest for 5 minutes or so before serving.

Enjoy!

 

Nana's (Gloria Backman's) Thanksgiving Stuffing

My mom would always make this Stuffing recipe and I grew up with this buttery bread goodness. It's usually a family favorite where ever we bring it. Easy and good!

ENJOY

Melt 2 cubes of butter (at the start + more) (I used 7 cubes of butter)

Sauté 2 onions diced small 

Plus 2-3 stalks of celery 

When tender start breaking up Wonder bread (Ash uses Grandma Sycamore) 2 loaves

and keep adding butter till all bread is moist. 

At least 2 more squares. 

Salt to taste

Gingerbread for Houses

Gingerbread houses are a fun tradition in the Cowan family.  The cookie pieces can be made ahead and ready for fun decorating.   If the gingerbread is undercooked, the pieces will be too soft to work with for building the house.

1 cup molasses

1 cup shortening

1 egg

1 cup sugar

1 t. vanilla

2 t. soda dissolved in ½ cup warm water

6 cups flour

1 t. salt

1 t. cinnamon

½ t. cloves

½ t. ginger

Bring molasses and shortening to a boil and simmer 2 minutes.  Cool.  Cream egg, sugar and vanilla.  Add soda and water.  Mix flour, salt and spices.  Add dry ingredients and molasses mixture alternately to the sugar mixture.  Mix well.

On a floured surface, roll out dough to ¼ inch thick.  Cut into desired shapes and place on greased baking tray.  Bake at 375º for 6 to 8 minutes.  If making house pieces, bake 10 minutes.

This recipe makes enough for 3 houses with the cookie cutters.  If the dough becomes stiff while rolling it out, put it on a plate and warm in the microwave for 10 to 30 seconds.

Hard Royal Frosting

4 egg whites (about ½ cup)

1/8 t. cream of tartar

¼ t. lemon extract (optional)

5-7 cups powdered sugar

Beat egg whites and cream of tartar until very stiff.  Add the powdered sugar a little at a time until the frosting is firm but not too stiff. Makes enough for two houses.

The frosting can be made ahead, placed in piping bags without the tips cut and stored in a Ziploc bag in the freezer for a few days.

 

Brown Butter Chocolate Chip Cookies

Found this in Matt's BYU magazine Nov. 2023 page 52.  So delicious for Robert Cowan b-day dinner with Liz's homemade vanilla icecream with her madagascar vanilla paste.  I want to drizzle white choc on and Liz gave me some of this sea salt to finish mine with next time. 

Maria Dixon Lichty (BS ’04) and her husband, Josh, catered their own wedding. A Mediterranean buffet greeted their guests, but that was just a stop on the way to the dessert table, where brownies, tarts, and candies abounded. But the star of the show was dozens of delectable cookies. “Cookies are my all-time favorite dessert,” Lichty says. “They’re my favorite thing to make, bake, eat, and share.” She finds inspiration for cookie recipes everywhere, from ice cream flavors to Halloween candy. Lichty started a blog, Two Peas & Their Pod (twopeasandtheirpod.com), after wedding guests asked for her recipes. There she now shares recipes for everything from appetizers to desserts. Here’s a sneak peek at her new cookbook, Let’s Eat Cookies, with this fun twist on a classic recipe. Brown Butter Chocolate Chip Cookies

1 c. unsalted butter, cut into tablespoons 

2 1/2 c. all-purpose flour 

1 tsp. baking soda 

1 tsp. sea salt 

1 1/4 c. light brown sugar, packed 

1/2 c. granulated sugar 

1 large egg 

2 egg yolks 

1 Tbsp. pure vanilla extract 

1 1/4 c. chocolate chunks or chips (dark, semi-sweet, or milk chocolate) 

Flaky sea salt, for sprinkling on cookies 

Place butter in a light-colored medium saucepan and melt over medium heat, stirring often, until it foams, browns, and smells nutty (this will take about five to seven minutes). Scrape browned butter into a stand mixer bowl. Let cool to room temperature. 

In a medium bowl, whisk together flour, baking soda, and salt. 

In the stand mixer bowl combine browned butter, brown sugar, and granulated sugar. With beater blade, mix until well combined. Add egg, egg yolks, and vanilla. Mix until smooth. Add the dry ingredients. Mix on low until just combined. Don’t overmix. Stir in chocolate chunks. Wrap dough in plastic wrap and chill for at least two hours (but not more than 48 hours). 

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Scoop dough into 2 Tbsp. balls and place on baking sheet. Leave about 2 inches of space between each cookie. Bake 10–14 minutes or until cookies are set around the edges but still soft in the center. Remove from oven and sprinkle with flaky sea salt. Let cookies cool on baking sheet for five minutes. 

Roasted Parmesan Cauliflower

 This is one of the perfect sides…

This dish is seriously one of the best veggies I have ever eaten. Jan, our neighbor, called one day and said, “Hey do you want a great recipe?” Yes! Everyone I have served it to goes crazy for it. Even people who are not fond of cauliflower! I could sit down and eat the entire dish for dinner myself, it is that good! I love to pair this side with Beef, Lamb or Chicken. This is just a great twist on the normal veggie we usually put out every night! Honestly, talking about it right now is making me want to make it TONIGHT!!! LOVE!!! XOXO   Food Nanny

Ingredients

• 1 head cauliflower rinsed and cut into small pieces
• 1/2 cup heavy cream
• 1/2 cup Monterey Jack cheese grated
• 1/2 cup fresh Parmesan cheese grated
• 3 oz. cream cheese cut into small pieces
• Coarse salt
• Fresh ground black pepper

Directions

1. Preheat oven to 400 degrees. In a large bowl combine the cauliflower pieces and cream. Line a large baking sheet with aluminum foil. Spread half the cauliflower mixture in the middle of the pan.
2. In a small bowl combine the Jack, Parmesan, and cream cheese. Sprinkle half the cheese over top the cauliflower.
3. Spread the rest of the cauliflower over top the cheese. Sprinkle the remaining cheese over top the cauliflower. Season to taste with salt and pepper. Bake at 400 degrees for 20 to 30 minutes. until tender and the cauliflower just starts to brown on top. Serve.

Grandma's Meatloaf Our best bites

 I love this comfort recipe page 116 in 12 Days of Christmas Six Sisters Stuff.  It was in their family generation for years and it's one of their favorites.  Under quick and easy family dinners.

Ingredients:

1.5 pounds ground beef

2 eggs

1 onion, chopped

1/4 cup ketchup

salt and pepper to taste

1 cup oatmeal

1 (10.75 ounce) can tomato soup, divided

2 Tablespoons Worcestershire sauce, divided

2 Tablespoons brown sugar

Preheat oven to 350 degrees F.

In a large bowl, use clean hands to combine beef, eggs, onion, ketchup, salt and pepper, oatmeal, half of the soup, and 1 Tablespoon Worcestershire sauce.  Mold mixture and move to a 9x5 loaf pan.  In a small bowl stir together brown sugar, remaining Worcestershire sauce, and remaining soup and pour over the top of loaf.

Bake 90 minutes, or until internal temperature reaches 160 degrees F.

Makes 8 servings.

Hailey Cowan especially loves this, and my Grandma Mary would make this as a kid and I wasn't that big of a fan, but love it now with baked potatoes!

Pecan Bars

From Liz Cowan dear friend Leslie Ison, a fantastic cook. These are so good!

Crust:

2 cups flour

1⁄2 cup sugar

1/8 t. salt

3⁄4 cup butter

Mix flour, sugar and salt. Cut the butter in with a pastry cutter. Press into a 9x13-

inch pan sprayed with cooking spray. Bake at 350 for exactly 15 minutes.

Filling:

1⁄2 cup butter

1 cup brown sugar

1 cup light corn syrup

4 eggs

2 1⁄2 cups chopped pecans

1 t. vanilla

In a saucepan, melt the butter with the brown sugar and corn syrup until sugar is

dissolved. Whip eggs; add pecans and vanilla. Mix brown sugar and pecan

mixtures together. Pour over the crust. Bake at 350o for exactly 30 minutes. 

Cool completely before cutting into 1 1⁄2” x 3” bars. They could also be cut into 1-inch

bars and put in candy papers.

Pumpkin-Chocolate Torte with Pumpkin Whipped Cream

 Cook and Prep 50 min.  Ready in 4 hours or 50 minutes or overnight...

From the website/magazine EattingWell.com

Ingredients:

Torte:

3/4 cup semisweet chocolate chips, divided

1 Tablespoon butter

1 Tablespoon canola oil

3 large eggs

2 large egg whites

1 cup canned unseasoned pumpkin puree

1/2 cup sugar

1/2 cup unsweetened cocoa powder

1 teaspoon vanilla extract

3/4 teaspoon pumpkin pie spice

1/4 teaspoon salt

Topping:

1/2 cup heavy cream

2 Tablespoons sugar

1 teaspoon vanilla extract

4 Tablespoons canned unseasoned pumpkin puree

Directions:

1) to prepare Torte: preheat oven to 350.

2) Coat a 9 inch springform pan with cooking spray.  Line the bottom with parchment paper, and spray the paper.

3) Combine the 1/2 cup chocolate chips, butter, and oil in a small saucepan.  Place over medium-low heat, stirring frequently with a spatula, until melted.

4) Beat eggs, egg whites, 1 cup pumpkin puree, 1/2 cup sugar, cocoa powder, 1 teaspoon vanilla, pumpkin pie spice and salt in a large mixing bowl with an electric mixer on medium speed for 5 minutes.  Add the melted chocolate and beat until combined.  Scrape the batter into the prepared pan.

5). Bake the torte in the middle of the oven until the edges are set and the center just barely jiggles when the pan is gently shaken, 30-40 minutes.  Let cool on a wire rack to room tempterature, about 1.5 hours.

6). Melt the remaining 1/4 cup chocolate chips, decoratively drizzle the melted chocolate over the top of the cooled torte.  Cover the pan with plastic wrap and refigerate until chilled, about 2 hours (or up to 1 day)

7) To prepare topping: just before serving, beat cream with 1 tablespoon sugar in a medium bowl with an electric mixer until soft peaks form.  Add vanilla and continue to beat until still peaks form.  Gently fold in the pumpkin puree.  Remove the pan sides and slice the torte.  Serve each portion with a dollop of the pumpkin whipped cream.

Melting choc.  use a small microwave bowl on medium for 50% for 1 min. or I use full power for 30 sec. at a time. 

Great Harvest Pumpkin Choc Chip Bread

 

Great Harvest Pumpkin Chocolate Chip Bread is the closest thing to buying a Great Harvest loaf! This make at home version includes all of the ingredients listed at Great Harvest and costs less than buying at the bakery.

Makes 2 loaves (I usually double and freeze or pass to neighbors)

takes aprox. 1 hour and 35 min.

Ingredients

• 4   large eggs
• 2 cups granulated sugar
• 1 1/4   cups vegetable or canola oil
• 1-15 oz can Libby’s pumpkin* see recipe notes about Libby’s not pumpkin pie filling
• 2 teaspoons vanilla
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoon cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon ground cloves
• 1 1/2 cups semi sweet chocolate chips

Instructions

1. Place the rack in the center of the oven, and generously grease and line the bottom of two loaf pans with parchment or wax paper. Preheat oven to 325 degrees.

2. Place eggs in a mixing bowl. Beat for about 1 minute on medium speed. Add sugar beat again for 1 minute. Scrape down sides of bowl.

3. Add the oil to the mixture in the bowl while the mixer is on low. Add the pumpkin and vanilla and mix on medium until all wet ingredients are mixed well. This takes a few seconds. Turn mixer off.

4. Place the flour, baking soda, baking powder, salt, spices and chocolate chips into the bowl with the pumpkin mixture. Mix just until the wet and dry ingredients are incorporated on low, scraping down sides of bowl a couple of times during process.

5. Pour the mixture into the prepared loaf pans.

6. Bake for 50-60 minutes or until knife inserted in center of loaf comes out with a few moist crumbs attached. The center should not be shiny or wet looking.

7. Remove from oven. Let sit for 5 minutes in pan. Loosen sides of loaf if necessary with butter knife. Remove from pan and cool completely.

I've also done miny loaf pans and just adjusted the time about 15 min. less than the recommended full version time.  

My parents in Seattle, WA. were saying this bread has the power to open up doors.  It may help that it's fall season, and it has begun to rain there as well!