Banana Cream Pie #1

Course Dessert, Snack
Cuisine American

Ingredients
  

Banana Simple Syrup

  • 1 cup Sugar
  • cup Water
  • Salt, pinch
  • 3 each Ripe bananas sliced into 1" pieces

Pie Filling

  • ½ cup Sugar
  • ¼ cup Corn starch
  • Salt, pinch
  • 2 each Eggs
  • 2 cup Milk
  • ¼ cup Banana simple syrup
  • 2 tbsp Butter, chilled and cubed
  • 1 tsp Vanilla extract

Pie Crust

  • 2 cup Nilla wafers, crushed
  • ¼ cup Banana simple syrup
  • 2 tbsp Butter, melted

Pie Topping

  • 16 oz Heavy cream
  • ½ cup Powdered sugar
  • 2 each Bananas, large and sliced

Instructions
 

Banana Simple Syrup

  • Boil water, sugar and salt. Cover and simmer for 10-15 minutes.
  • Add chopped bananas, and simmer another 10 minutes.
  • Strain and set syrup aside to cool.

Pie Filling

  • Combine sugar, cornstarch, and salt.
  • Add eggs, and whisk well.
  • Add milk and banana syrup, and whisk to combine well.
  • Bring to a boil.
  • Remove from heat. Whisk in butter and vanilla.
  • Cover and chill for 2 hours.

Pie Crust

  • Process cookies, then add syryp and butter.
  • Press into a pie tin. Refrigerate for 30 minutes.

Pie Topping

  • For best results, pre-chill bowl & whisk in freezer for 30 minutes.
  • Whip cream until frothy.
  • Add in powdered sugar and vanilla, and continue whipping until stiff peaks form.

Pie Assembly

  • Top pie crust with sliced bananas.
  • Pour pudding over bananas, then top pudding with more bananas.
  • Top pie filling with whipped cream and more sliced bananas.

Hint:

  • Squeeze lemon juice on sliced bananas to prevent them from browning.

 

Banana Cream Pie #2

Course Dessert, Snack
Cuisine American

Ingredients
  

Banana Simple Syrup

  • 1 cup Sugar
  • cup Water
  • Salt, pinch
  • 3 each Ripe bananas sliced into 1" pieces

Pie Filling

  • ½ cup Sugar
  • ¼ cup Corn starch
  • Salt, pinch
  • 2 each Eggs
  • 2 cup Milk
  • ¼ cup Banana simple syrup
  • 2 tbsp Butter, chilled and cubed
  • 1 tsp Vanilla extract

Pie Crust

  • 2 cup Nilla wafers, crushed
  • ¼ cup Banana simple syrup
  • 2 each Bananas, large; and sliced

Pie Topping

  • 16 oz Heavy cream
  • ½ cup Powdered sugar
  • 2 each Bananas, large and sliced

Instructions
 

Banana Simple Syrup

  • Boil water, sugar and salt. Cover and simmer for 10-15 minutes.
  • Add chopped bananas, and simmer another 10 minutes.
  • Strain and set syrup aside to cool.

Pie Filling

  • Combine sugar, cornstarch, and salt.
  • Add eggs, and whisk well.
  • Add milk and banana syrup, and whisk to combine well.
  • Cook over low heat until thick.
  • Remove from heat. Whisk in butter and vanilla.
  • Cover and chill for 2 hours.

Pie Crust

  • Process crumbs and press into a pie tin. Refrigerate for 30 minutes.

Pie Topping

  • For best results, pre-chill bowl & whisk in freezer for 30 minutes.
  • Whip cream until frothy.
  • Add in powdered sugar and vanilla, and continue whipping until stiff peaks form.

Pie Assembly

  • Top pie crust with sliced bananas.
  • Pour pudding over bananas, then top pudding with more bananas.
  • Top pie filling with whipped cream and more sliced bananas.

Hint:

  • Squeeze lemon juice on sliced bananas to prevent them from browning.

Baklava Cupcakes

Course Dessert, Snack
Cuisine American, Mediterranean

Ingredients
  

CUPCAKES

  • 1 ¼ cup Vegetable oil
  • 2 ½ cup Sugar
  • 1 ¼ cup Water
  • ½ cup Orange juice
  • 1 each Orange rind, grated
  • ½ tsp Cloves, ground
  • ½ tsp Cinnamon
  • 1 tbsp Baking powder
  • 4 cup Flour

Honey Simple Syrup

  • 1 cup Sugar
  • 1 cup Water
  • ½ cup Honey

Filling

  • 1 cup Toasted walnuts, ground fine
  • ½ tsp Cinnamon
  • 2 tbsp Sugar
  • 4-5 tbsp Honey syrup

Cream Cheese frosting

    Instructions
     

    Cupcakes

    • Make cupcakes, using cream method. Bake 18-22 minutes.
    • Core when cooled.

    Syrup

    • Combine ingredients, bring to boil for 5 minutes.

    Filling

    • Combine ingredients in processor, process to thick paste.
    • Inject into cupcakes.

    Assemble process

    • Brush cupcakes with syrup, frost & top with filling. Garnish with baklava crumbs & cinnamon-sugar.

    Baba Au Rhum

    Course Dessert
    Cuisine French

    Ingredients
      

    For the cake

    • 1 pkg Dried yeast
    • 4 oz Milk
    • 2 each Eggs
    • 1 ⅔ cup Flour
    • 2 tbsp Sugar
    • 1 tsp Orange zest
    • 1 tsp Lemon zest
    • 1 tsp Salt
    • 4 oz Butter softened
    • cup Golden raisins or dried currants
    • 1 tbsp Dark rum

    For the Rum Syrup

    • 1 ½ cup Water
    • 1 cup Sugar
    • cup Dark rum
    • ½ tsp Vanilla

    To Serve

    • Lightly whipped cream or sabayon
    • Raspberries, strawberries, blueberries, apricot preserves

    Instructions
     

    • Soak dried fruit in rum, set aside.
    • Brush baba molds with melted butter.
    • Heat milk to 115℉, add yeast and sugar. Let sit for 5 minutes.
    • With mixer on low speed, add eggs, then flour, salt, and remaining soft butter.
    • Bring mixer up to medium speed, and beat mix for 5 minutes.
    • Cover bowl and let rise for 1 hour, or when doubled in size.
    • Preheat oven to 375℉
    • Make rum syrup.
    • Drain dried fruit, punch down dough, add fruit, place in molds, and let rise another 50-60 minutes.
    • Bake cakes for 25-30 minutes. Let cool 10 minutes before tapping out of molds.
    • Pour rum very slowly on cakes. Brush cakes with warm apricot preserves, mixed with warm water.
    • Garnish with whipped cream and assorted fresh berries.