Happy New Year--Let's Go Bananas!

Happy New Year! I can't believe it is 2017, but I think I speak for the majority of people in that I was ready for a new year--new challenges to be faced and memories to be made. In the spirit of a new year, I have decided to post two recipes I've recently made that incorporate bananas. Both recipes were found on Pinterest (which makes me a little nervous sometimes), but both were delicious.

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My father and the man who I am dating, Alex, both share the same birthday. So when I asked what they would like for their birthday dessert, I received a not-so-surprising answer---Banana Cream Pie. Both love sweet flavors!

I was nervous for I had never made such a pie, and I had no idea where to find a delicious recipe. So like most of us would do--I did some research on Pinterest and ended up finding this great recipe from a website called "Mel's Kitchen" (link found below). Before the sun rose on their birthday, I woke up at 4:30 AM to make sure I had enough time to make the pie and make it well. With banana cream pie you do not want to make too far in advance because the bananas will turn colors, but you want to make it many hours before being served so that the cream can sit in the refrigerator.

Lucy was tired and hinting, "Let's go back to bed, Rachel..."

But there was no time for sleep! Due to time and my lack of experience on this recipe, I chose to stick to a basic pie shell (pictured below), but will be attaching Mel's recipe for ya'll.

Old-Fashioned Banana Cream Pie

Recipe from: Mel's Kitchen

Website: http://www.melskitchencafe.com/

Yield: Serves 8

Ingredients

Graham Cracker Coated Pie Crust:

Banana Cream Filling:

Whipped Cream Topping:

• 1 1/4 cups all-purpose flour

• 1/4 teaspoon table salt

• 1 tablespoon granulated sugar

• 3 tablespoons vegetable shortening, chilled

• 5 tablespoons butter, cut into 1/4-inch pieces and well-chilled

• 4-6 tablespoons ice water

• 1/2 cup graham cracker crumbs (about 3-4 whole graham crackers)

• 1/2 cup plus 2 tablespoons granulated sugar

• 1/4 cup cornstarch

• 1/8 teaspoon table salt

• 1/2 cup half-and-half or heavy cream

• 5 large egg yolks, lightly beaten

• 2 cups milk, anywhere from 1% to whole milk

• 2 teaspoons vanilla extract

• 2 tablespoons butter

• 2 medium bananas

• 1 cup heavy cream

• 2 tablespoons powdered sugar

• 1/2 teaspoon vanilla extract

Directions

1. For the crust, mix the flour, salt, and sugar in a food processor fitted with the steel blade or a medium bowl if doing this step by hand. Scatter chilled vegetable shortening over the flour mixture and process (or cut in by hand with a pastry blender or two knives) until the mixture resembles coarse crumbs. Scatter the chilled butter pieces over the flour mixture and pulse again (or cut in by hand) until the mixture resembles coarse crumbs. If using a food processor, dump the mixture into a medium bowl.

2. Sprinkle 4 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together. If the dough does not come together, stir in remaining ice water, 1 tablespoon at a time, until it does. Spread a piece of plastic wrap on the counter and gently press the dough into a 4-inch flattened disk on top of the plastic wrap (the dough might still be a little shaggy, which is ok - it doesn't need to be as smooth as, say, sugar cookie dough, it just needs to be able to stay mostly together in a lump). Wrap tightly in the plastic wrap and refrigerate for 30 minutes. Let it sit on the counter to soften slightly, about 10 minutes before rolling.

3. Preheat the oven to 375 degrees. Generously sprinkle your counter top or other work area with some of the graham cracker crumbs. Place the chilled disk of dough in the center of the crumbs. Scatter a few more crumbs over the top of the dough. Using firm, quick strokes with the rolling pin, roll the dough into a 12 or 13-inch circle, taking care to continue sprinkling additional crumbs (feel free to be heavy-handed with the sprinkling since it is better than having the crust stick and tear) underneath and on top, as necessary, to heavily coat the dough.

4. Loosely roll the dough around the rolling pin and gently unroll it onto a 9-inch pie plate. Instead of pulling and stretching the dough to fit, gently lift the edges with one hand while easing the dough into the bottom of the plate with the other. Trim the crust to about 1/2-inch beyond the edge of the pie plate. Fold the excess overhang under itself so the folded edge is flush with the edge of the plate. Crimp the crust with your fingers to create a scalloped pie edge.

5. Refrigerate the pie shell until firm, about 30 minutes. Line the chilled pie shell with a double layer of aluminum foil, covering the edges so they don't burn, and fill with dried beans, pie weights or other oven-safe weight. Bake until the pie crust looks dry and is light in color about 20-25 minutes. Remove the weights and foil carefully and continue to bake the crust until it is a golden brown, about 5-10 more minutes. Transfer the pie plate to a wire rack to cool completely while you make the pie filling.

6. For the filling, whisk the sugar, cornstarch, and salt together in a medium saucepan. Whisk in the half-and-half or heavy cream, followed by the egg yolks and finally the milk until the mixture is smooth. Bring the mixture to a simmer over medium-low to medium heat, whisking constantly, until the mixture thickens and becomes smooth. This could take anywhere from 5-10 minutes from start to finish so be patient if it doesn't thicken quickly. The finished texture and thickness should be that of a not-quite set pudding - very thick but not gelatinous. Remove the pan from the heat and if desired, strain the mixture through a fine-mesh strainer to get rid of any possible lumps or little bits of cooked egg; whisk in the butter and vanilla to the hot pudding (strained or not, it's your choice). Let the mixture cool until just warm, stirring often, about 5 minutes.

7. Pour half of the warm filling into the pre-baked pie shell. Peel and slice the bananas thinly on top of the filling and top with remaining filling. Lay a sheet of plastic wrap directly over filling surface. Refrigerate pie until it is completely chilled, at least 3 hours or up to 6 hours.

8. For the topping, whip the cream, sugar and vanilla together until soft peaks form. Spread or pipe the whipped cream over the top of the pie. Refrigerate until ready to serve. The pie is best made and served the same day so the banana slices don't get mushy and browned.

Here is my crust: (not as pretty)

1. First I made the pie crust, rolled it out and placed onto the pan as gently as I could. The edges of the crust were a little difficult, but I patched it up.

2. Next I smashed about 3 large graham crackers to place at the bottom of the crust. (Don't forget to poke a couple holes on the bottom of the crust).

3. For the first seven minutes of baking the crust at 450 degrees, I placed aluminum foil on top to prevent the crust from burning.

For the last three minutes, I took the foil off to finish the baking of the crust.

4. Once I made the filling, which you must keep an eye on, I poured the filling on top of the baked crust and graham crackers, and placed the pie in the fridge.

5. When I got home after work (the pie sat in the fridge for about 11 hours), I put some whipped cream on top. Then I took the pie to the restaurant where we had the birthday celebration. Both men thoroughly enjoyed this recipe--I did too!

Banana Cream Poke Cake

Recipe From: Crafty Recipes by Michelle

Website: http://craftyrecipes.com/banana-cream-poke-cake-recipe/

I made this recipe for New Years Eve for Alex and I--a low key evening, but I wouldn't want it any other way! This recipe was extremely easy and very delicious--I would also recommend this recipe!

Ingredients:

• 1/3 of a box of Vanilla wafers

• 2 boxes of instant banana cream pudding (3.4 oz)

• Cool whip (8oz)

• Yellow cake mix

Directions:

1. Prepare the yellow cake mix and bake in a 9×13 cake pan. Once it cools for 5 minutes, use the end of a whisk or wooden spoon to poke holes in straight lines in the cake.

2. Make the 2 boxes of pudding (using 4 cups of milk) making sure the lumps are gone. After 1-2 minutes, pour the pudding all over the top of the cake. Use a spatula and smooth it out so that the pudding falls into the holes. Spread evenly.

3. Put the cake in the refrigerator to completely cool for 30 minutes to an hour.

4. Spread cool whip over the whole cake.

5. Crush up the nilla wafers in a baggie (we used a rolling pin) and pour over the cake when you are about to serve. If you do it prior, they won’t be as crunchy.

6. Top with fresh sliced banana pieces and serve!

Here are some photos of the process, though Michelle also has some on her website!

1. Made the yellow cake mix and then placed into the oven.

2. After bringing the baked cake out and poking holes into the cake, I started on the banana-cream pudding.

3. After mixing, I poured the pudding onto the "Holy" cake, and then placed it into the refrigerator for 2 hours. After two hours, I spread Cool Whip on top of the pudding. YUM!

4. Then I crushed some vanilla wafers!

4. Last I spread the vanilla wafers and some small banana slices on top of the cool whip. Voila! The cake was finished and ready to be served!

I hope ya'll enjoyed these recipes and be sure to check out the websites I used. They have some other yummy recipes!

Happy New Year! I pray your New Year is full of blessings and hope!