banana pudding

 Ingredients

3 ripe bananas, peeled and pureed

1 tablespoon freshly squeezed lemon juice

1/2 cup granulated sugar 

1/3 cup all-purpose flour

1/4 teaspoon kosher salt

4 large eggs, separated

2-4 cups evaporated milk

1/2 teaspoon vanilla extract

45 vanilla wafers (will vary)

1 pinch cream of tartar (or corn starch)

Directions

***The amount of milk and cookies will vary.

Preheat oven to 400 degrees.

Toss the banana slices and lemon juice in a small bowl and puree until smooth.

Combine 1/2 cup of the sugar, the flour and salt in a 3-quart saucer. Add the egg yolks and whisk to combine. Add the evaporated milk and carefully whisk to combine. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove the pan from the heat and whisk in the vanilla extract.

Spread a small amount of the pudding in the bottom of an oven-safe 1 1/2-quart glass-mixing bowl. Cover with a layer of vanilla wafers, then pudding, and repeat until you have reached your desired results. Pour 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.

Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form. Spoon the meringue over the warm pudding, being sure to cover the edges. Bake until the meringue is evenly browned, about 8 to 10 minutes. Remove the pudding from the oven and cool for 15 minutes before serving. Cool completely before refrigerating. Refrigerate for up to 3 days.

lunch with a blt two ways...

BLT Deviled Eggs

Ingredients
hard boiled eggs
dried parsley
diced tomato seeded (cherry or Roma)
1-2 slices of diced cooked Morningstar Farms bacon
1/4 c mayo
pinch of sugar
dash of garlic powder
dash of onion powder
dash of cracked black pepper
chili powder
1 T ranch dressing
plastic baggie for piping


Preparation
Slice eggs length-wise in half. Remove egg yolks. Finely break up egg yolks with a fork or press through a sifter/strainer. The sifter/strainer makes a very light dusting that mixes well. Try it! Next, mix all ingredients except chili powder and set aside one slice of bacon crumbles for garnishing. Note; when adding mayo/ranch, mix a little at a time. You want the texture of the mix to be stiff but not dry. Keep mixing until smooth and add more as needed. Fill a small baggie with mixture, clip a corner. Note: place egg whites on a bed of lettuce if you do not have a deviled egg tray. Fill egg whites. Sprinkle with remaining bacon crumbles. Garnish with parsley and chili powder. Refrigerate for 4-6 hours. Serve with a Romaine Salad.


Vegetarian BLT on 
Whole Grain Gluten Free Bread

Ingredients
2 slices of bread grilled 
2 slices of cooked Morningstar Farms Veggie Bacon

romaine lettuce
tomato slices
red onion slices
guacamole
mayo
black pepper

Preparation
Grill one side of each bread slice.
Assemble sandwich as you like or as follows: mayo, bacon, guacamole, lettuce, onion, and tomato.

my mom's caramel cake...sort of

Hot Cakes on Cooling Rack

My cousin absolutely loved my mother's caramel cake. She was always my mother's favorite niece and nary a moment went by that she wouldn't remind us 'kids'.

My mother's birthday is April 28th and she'd be 84 years old. In honor of her I decided to make this rich traditional favorite for the month of April, expecting it would be fitting for Easter Sunday. Instead I delivered it on today at my younger cousin's baby shower.

The recipe has been refined. As any cook would do, I made the recipe my own by tweaking a few elements. It is basically the same. My mom used Swan's Down Cake flour.
I was never a fan of purchasing 'special' items when you can simply make your own...that's scratch right? Well according to my cousin, it was delectable. And I am glad that it was because it was truly a labor of love. 

Liquid Gold...

Rules to baking: Room temperature for all ingredients unless told to do otherwise. For even cakes, divide batter and use a scale!

Ingredients:
Cake
2 sticks of unsalted butter or margarine
3 1/4 cup 'cake' flour
1 T baking powder
1/2 t salt
2 1/2 c sugar
2 t vanilla flavor/extract


Ready for delivery...

4 eggs
1 1/4 c milk

Caramel
3 1/2 c sugar
2 sticks of salted butter or margarine
2 12 oz cans evaporated milk
1 t vanilla flavor or extract

Cake Preparation...
Heat Oven to 350 degrees. Make sure all ingredients are at room temperature. Grease two 9 inch cake pans with 1 T unsalted butter and dust with flour. Tap out excess and set aside. Sift flour, baking powder, and salt then set aside. Beat remaining unsalted butter for cake with 2 1/2 cups of sugar in a bowl with an electric mixer until fluffy. Add vanilla and eggs one at a time, beating after each addition. Add flour mixture and milk alternately in three batches, beating smooth after each addition. Divide batter between pans, and scale for evenness. Bake until golden brown 30-35 minutes. Allow them to cool on a rack for 10 minutes before removing from pans.

Prepare Caramel...
Cook 3 1/2 cups of sugar, salted butter, in a pot over high heat stirring constantly until light brown. 7-8 minutes. Carefully stir in evaporated milk and reduce heat to medium low. Cook stirring constantly for 8-10 minutes. Reduce heat to low, stir constantly for 1/2-1 1/2 hours. Remove from heat, stir in vanilla flavor and beat with a spoon. As it cools, the icing will become thick and glossy. Allow caramel temperature to cool before spreading on bottom layer. Place top layer and spread evenly and on sides. Chill to set. Enjoy!

blt deviled eggs...veg

Deviled Eggs with Salad

Ingredients

·         6 large eggs, hard-boiled and peeled

·         1/4 cup mayonnaise

·         2 slices MorningStar Farms bacon, cooked and diced plus more for garnish, if desired

·         2 cherry tomatoes, seeded and finely chopped

·         1 tablespoon dried parsley flakes

·         Salt and freshly ground black pepper

Directions

Halve the eggs lengthwise. Remove the yolks and add them to a medium bowl. Mash the yolks with a fork and stir in the mayonnaise, bacon, tomatoes, and parsley. Add salt and pepper, to taste, and blend well.

Fill the egg whites evenly with the yolk mixture and garnish with bacon, if desired. Arrange them in a container and store, covered, in the refrigerator until ready to serve.

vegetable quiche

Ingredients:

9 inch deep dish pie shell

3 large eggs

¾ c Dream Blends Almond, Cashew, and Hazelnut Drink Original unsweetened enriched

4-6 c spinach

½ c chopped red onion

2 MorningStar Farms Veg Sausage Patties chopped

½ c zucchini squash chopped

1 c cherry tomatoes sliced

¾ sliced carrots

1/2 cup grated cheese

Olive Oil, salt, pepper, pkg. of raw stevia, basil, thyme, and vegetable seasoning.

Preparation: 

Pre-heat oven to 350 degrees.

Prick pie shell with a fork, cover the edges with foil, pre-bake in oven 10-15 minutes.

Cool shell. Steam/sauté veggies and sausage in a sauce pan in olive oil over medium to low heat. Allow to cool.

Combine eggs, milk, and 1/3 c of cheese. Fold veggies into the egg mixture. Pour into cooled pie shell. Bake covered at 350 for 40 minutes or until center is solid. Turn oven to broil. Sprinkle remaining cheese on top. Return to oven for 1-3 minutes, or until cheese bubbles and browns. Remove. Cool on rack. Serve.