Rhoada Dayley's Banana Cream Pie

For filling for one pie shell.  2 c. milk, I use 1 c. evaporated milk and 1 c. water; 1/2 c. sugar, 1 egg (don't try to use more or it will curdle);  2 heaping Tbsp. flour, 1 tsp. vanilla.  Put milk in heavy sauce pan or double boiler, and heat.  Meanwhile, mix sugar & flour then add egg & beat well, might need to add a little more milk.  Then pour into warm milk and bring to a boil while stirring all the while.  for those who can't use sugar: 1 tall can evaporate milk, 1 1/2 c. water, 3/4 c. honey, 3 Tbsp. cornstarch; mixed with part of the water and 1 egg makes two pies.  When cool, pour over 2 sliced bananas in each pie shell.

Another Pumpkin Pie

Original recipe makes 1 - 9 inch pie Change Servings

• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 2 large eggs
• 1 teaspoon ground cinnamon 
  1/2 teaspoon ground ginger 
  1/2 teaspoon ground nutmeg
  1/2 teaspoon salt

• 1 (9 inch) unbaked pie crust

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• PREP
  15 mins
• COOK
  55 mins
• READY IN
  1 hr 10 mins

Directions

1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Pumpkin Pie

Signature Pumpkin Pie

Rated: Submitted By: McCormick® Holiday Photo By: Allrecipes Prep Time: 5 Minutes Cook Time: 55 Minutes Ready In: 1 Hour Servings: 8

"The reviews are in -- everyone is raving about this fabulously easy pumpkin pie."

Ingredients:

1 frozen unbaked (9-inch) deep dish pie crust 1 (15 ounce) can pumpkin 1 (14 ounce) can sweetened condensed milk

2 eggs 1 tablespoon McCormick® Pumpkin Pie Spice Vanilla Whipped Cream (recipe follows) (optional)

Directions:

1.	Preheat oven to 425 degrees F. Place pie crust on large foil-lined baking sheet.
2.	Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.
3.	Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.

ALL RIGHTS RESERVED © 2014 Allrecipes.com

Printed from Allrecipes.com 11/11

Wham Bam Pie Crust

Wham Bam Pie Crust
Ingredients:
1 3/4 cup all-purpose flour
1/2 tsp. salt
1/2 cup vegetable oil
2 tbsp. water

Directions:
In a medium bowl, combine flour and salt. Stir in oil and water.
Mix until combined. Then form it into a ball. Spray your pie pan with nonstick cooking spray. Put the ball of dough in the middle of your pie dish. And start pushing down on your ball of dough and begin spreading it towards the sides. Do as best as you can to evenly pull it up the sides. You'll want plenty of dough up the sides too so you can crimp it at the top edge. You can even get in there with your knuckles if you need to.
Make sure you also press down into the bottom rim of the pan too to spread out the dough and so it's not too thick. And then you can start to go around and crimp the top edges of the crust. Remember, this does not have to be perfect. It’s a bottom-only pie crust. It's rustic and it's homemade. It should look that way. Once it’s ready, fill with your favorite filling and bake according to your pie’s directions.

Cook's Notes: If you are using this crust in a recipe that calls for a pre-baked pie crust.
Before baking, just make sure you use a fork and prick lots of little holes all over the crust. This will keep the crust from puffing up too much while baking.  Enjoy! www.thecountrycook.net
Original recipe seen HERE

Ollie's Lemon Butter

3 eggs well beaten

2 lemons juice and grated rind

1/4 lb butter

1 cup sugar

Cook in double boiler until thick, stirring occasionally

May be kept in fridge, stored in jars, and is delicious in tarts, cake filling, or just on toast, yum, yumm!

Orange Cake with Easy Chocolate Truffle Frosting

Orange Cake

Sift together and set aside:

• 2 3/4 cups cake flour
• 3 tsp baking powder
• 1/4 tsp salt

Cream together until fluffy:

• 1 cup unsalted butter, at room temperature
• 2 cups sugar

Add, one at a time, beating well after every addition;

• 4 eggs at room temperature 

Mix in :

• zest of two medium size oranges, very finely chopped

Beat in:

• 2 teaspoons vanilla extract

Gently fold in the dry ingredients in three equal portions, alternately with

• 1 cup undiluted evaporated milk

When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.

Pour batter evenly into 2 well greased and floured 8 or 9 inch cake pans. Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Watch it carefully, you will not want to overbake this cake, as soon as the toothpick comes out clean, remove the cake from the oven and let it rest in the pans for 5 minutes before turning it out onto a wire rack to cool completely.

Chocolate Truffle Frosting

• 4 cups dark chocolate chips
• 1 cup whipping cream

Stir constantly over a gentle simmer in the double boiler, just until melted and smooth throughout. You do not want this mixture to get hot, it should be just at the melting point and only lukewarm to the touch.

In a separate bowl, whip to firm peaks:

• 3 cups whipping cream

Add the whipped cream to the chocolate mixture in four portions, folding gently after each addition until the whipped cream is completely incorporated into the chocolate. 

At this point you will probably have to chill this frosting for a half hour or so in the fridge if it is too soft to work with. Just give it a quick fold with a rubber spatula every 10 minutes so that it cools evenly in the fridge.

Fill and frost the cake layers with the frosting and garnish with orange slices if desired. Chill the cake for a couple of hours before serving.

Original link can be found here.

I made this cake for Peter's birthday this year.  It is DIVINE!  It tasted kind of like one of those chocolate oranges that we used to get in our stockings at Christmas.  Enjoy!

Kristi's Hawaiian Pork

Kristi's Hawaiian Pork

Place a 7-9 lb pork roast in a crock pot
Add 3 cups water, 1 1/2 tsp liquid smoke and 1/4 to 1/3 cup coarse salt

Let cook all day.  Don't lift the lid!

Shred and serve on buns.

Delicious!

(Kristi likes this instead of BBQ pork.  Because, you know, this doesn't have any tomato in it!)

Ollie's Shortbread Cookies

Ollies Shortbread Cookies

1 lb butter softened
1 cup powdered sugar
1/2 cup cornstarch
3 cups flour
dash of salt

Whip butter and add rest of ingredients.  Roll into balls (or use small cookie scoop).  Put on greased cookie sheet and flatten with the bottom of a glass or fork.  Bake at 375 for 10 minutes.  Edges will be lightly browned.  Makes 3 1/2 dozen

After cooled, I like to dip half in melted chocolate.

Artisan Bread

No-Knead Bread
Jim Lahey,  Sullivan St. Bakery NYC
Yields one 1 1/2 pound loaf

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

You can do the second rise in a regular loaf pan and after the 2 hours, bake it at about 375 for 30 to 40 minutes.  The crust isn’t “crusty”, but it is still delicious!