Mother's Day Dessert: Banana Pudding

Quite a while ago I read the book Friendship Cake by Lynne Hinton.  This novel tells the story of five women who come together to create a community cookbook.  It also tells the stories of their individual lives, and one interesting part, for me, is that each chapter begins with a recipe.  I've been trying to decide on a nice recipe for a Mother's Day dessert, and I took this book down from the shelves and found, right there on page 64, the perfect one: banana pudding.

Since I didn't grow up in a house with a lot of home-made desserts, I don't personally recall having had banana pudding, but I associate it with mothers for some reason.  I think of "mom" slowly stirring the vanilla custard, carefully slicing the bananas, and lovingly layering them with vanilla wafers.  Perhaps this association comes from always seeing the recipe on the back of the Vanilla Wafer box that was always in our cupboard!  Here's "Charlotte's Banana Pudding" from this lovely little novel.

Charlotte's Banana Pudding

1 tablespoon flour
3/4 cup sugar
1 1/2 cups scalded milk
1 egg, beaten
1 teaspoon vanilla extract
1/3 stick margarine (I'd use butter)
3 to 4 ripe bananas
Vanilla wafers

Whipped cream for topping (my addition)

Combine flour and sugar.  Add to scalded milk and cook over low heat.  Add some hot mixture to egg, then add to mixture.  Cook over low heat until thick.  Stir constantly so mixture does not lump.  Stir in vanilla and margarine (butter).  Layer with bananas, sliced, and wafers.  Crumble vanilla wafers for topping.

Photo credit: http://www.listze.com/uploads/item-1380.jpg

Gym Day and Up and At 'Em Pancakes

Some mornings just start off, off-kilter. I had a hard time getting out of bed, listening to the rain on the metal roof above my head. Morning clouds kept the sun from shining in my windows, and I just didn't want to get up. Still, I had a 7 a.m. appointment with the gym, and since I'm participating in a study, missing a session isn't an option (which is a good thing because if I didn't have such accountability, I'd probably still be sleeping!). My bag was packed with work clothes, and I left this morning ready to go, gym clothes on, car keys-check, glasses-check, cell phone-check. Got in the car only to realize I'd left the back window open and, you know, it rained all night. Got to the gym, did my thing, and went to the locker room to dress. My water bottle had tipped over and apparently it wasn't sealed tightly. My clothes are soaking wet. I walked to my office wearing my gym clothes. In an attempt to dry things out, I now have my shirt hanging on a hanger on the door, my pants are draped over my computer tower under my desk, and my gauzey scarf adorning the back of my chair. I may not be well dressed today, but my office is.

I didn't have time to prepare a healthy breakfast this morning.That's a new habit I've yet to incorporate. But when I do, I'll be making these Up and At 'Em Pancakes, recipe courtesy of my friend Sue, who's a devoted morning exerciser. She says they're very good and they stick to your ribs. She's usually right about everything (seriously!) so I'll take her word for it!


Up and At ‘Em Pancakes
from Sue Valenti:


2 egg whites
¾ - 1 cup skim milk
1 tbsp oil
1 cup flour
¼ cup toasted wheat germ (I also use the untoasted kind)
1 ½ tsp baking powder
¼ tsp salt (I omit the salt)
½ cup cottage cheese (not no fat, only low fat)

Whip egg whites with a fork until frothy; add ¾ cup milk and oil; stir liquids together. Mix dry ingredients together and add to liquid.Stir until well blended. Add cottage cheese and mix well. If the batter is too thick, thin with the skim milk (or, if you want thinner pancakes. Bake on hot griddle. I divide this batter into 4 pancakes.

Photo image: http://leelewis.co.uk/sitebuildercontent/sitebuilderpictures/webassets/dumbbells.jpg

Cinco de Mayo and Banana Quesadillas!

Today is Cinco de Mayo!  Here's a little background on the significance of the day, from mexonline.com. "Cinco de Mayo commemorates the victory of the Mexican militia over the French army at The Battle Of Puebla in 1862. For the most part, the holiday of Cinco de Mayo is more of a regional holiday in Mexico, celebrated most vigorously in the state of Puebla. There is some limited recognition of the holiday throughout the country with different levels of enthusiasm, but it's nothing like that found in Puebla.Celebrating Cinco de Mayo has become increasingly popular along the U.S.-Mexico border and in parts of the U.S. that have a high population of people with a Mexican heritage. In these areas the holiday is a celebration of Mexican culture, of food, music, beverage and customs unique to Mexico...Commercial interests in the United States and Mexico have also had a hand in promoting the holiday, with products and services focused on Mexican food, beverages and festivities, with music playing a more visible role as well. Several cities throughout the U.S. hold parades and concerts during the week following up to May 5th, so that Cinco de Mayo has become a bigger holiday north of the border than it is to the south, and being adopted into the holiday calendar of more and more people every year."

In honor of Cinco de Mayo, here's a recipe for banana quesadillas.  It comes from the Food Network and Emeril Lagasse, and is a sweet dessert quesadilla with bananas and caramel sauce.

Ingredients

• 1 pound cream cheese, at room temperature
• 1/2 cup confectioners' sugar
• 2 ripe medium bananas, peeled
• 10 flour tortillas (7 inches in diameter)
• 4 tablespoons butter
• 2 1/2 cups caramel sauce, warm, recipe follows
• 4 medium bananas
• Whipped cream
• Fresh mint sprigs

Directions

In the bowl of an electric mixer, beat the cheese until smooth. Add the sugar and bananas, continue to beat until smooth. Spread 1/4 cup of the filling over half of each tortilla. Fold the other half over the filling and press slightly. Place on a large plate and cover with plastic wrap. Refrigerate until the filling sets, about 30 minutes. In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Pan-fry the tortillas in batches, 3 at a time, until golden on each side, about 2 minutes per side. Repeat the above process with the remaining butter and filled tortillas. To serve, slice each filled tortilla into thirds. Arrange the slices in the center of each serving plate. Spoon a 1/4 cup of the warm caramel sauce over each plate. Peel the bananas and slice 1/4-inch thick. Garnish each plate with the sliced bananas, a dollop of whipped cream and a sprig of fresh mint.

CARAMEL SAUCE
(Recipe from Everyday Is A Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999)

• 1 cup sugar
• 1/2 cup water
• 1 cup heavy cream

In a small, heavy saucepan, combine the sugar and water and bring to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thick syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Yield: about 3/4 cup

Recipe and photo at Food Network Website:  http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_10310_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html
More info at http//:mexonline.com

Beautiful Lilacs and a Special Nephew

My friend Linda greeted me with such cheer first thing this morning as we were walking in to work, her arms laden with freshly cut branches of lilacs from her yard.  The gorgeous light-purple blooms graced my desk all day.  Students and faculty came by and were attracted to the beautiful bunch, their noses immediately drawn to the blossoms, breathing in the luscious scent with slow deliberation.  I'm usually sensitive and have a negative reaction to such things as overpowering perfumes and colognes, but the natural essence of lilac blossoms only made me feel better all day long. 

It seems that we have an early bounty of lilacs in bloom this spring.  I ususally notice them closer to the middle of the month, but every year is different.  I remember picking a bunch and presenting them to my sister Patsy when her son Adam was born, May 20, 1978.  I'd been at a soft-ball game that afternoon and there were lilac bushes in bloom all around the field.  Once I heard she was in labor, I rushed to the hospital.  I waited in excited anticipation while Patsy was in delivery, with lilacs to celebrate the birth of her third child, her third son.  Every time I think of the day Adam was born, I think of lilacs (as well as the fact that he had the longest, darkest eyelashes of any baby I'd ever seen!).  In fact, every time I see or smell lilacs, I think of Adam.  It's a happy memory. 

Photo image: http://whatdoiknow.typepad.com/photos/flowers/lilacs.jpg

Needing a Pina Colada!

Today I am craving an escape from my own reality.  Adirondack Baker is not always in a cheery mood.  While there are many good things to celebrate in my life, at times I tend to focus on those things that drive me insane.  I'm doing that today, and have to purposefully distract myself from persistent annoyances I seem to have no control over. On my Facebook page, I wrote something about needing a break -- nothing that a seaside and a pina colada wouldn't cure!  Actually, the seaside on its own would take care of what ails me, and while I do have a number of less-than-desireable habits, escape drinking isn't one of them (though I have been known to lose myself in a bowl of home-made chocolate pudding).  Still, the pina colada is calling my name, and once I AM seaside (not until August) I will consciously appreciate the restorative powers of both the sea and a good tropical concoction.  The pretty picture here is of artwork by artist Lisa Audit, which actually depicts the famous drink and the recipe!  I'm going to order a print of this because it is pretty, and delicious! 

Pina Colada

2 oz. light rum
3 oz. coconut milk
3 oz. pineapple juice
crushed ice

In a shaker, add the rum, coconut milk, pineapple juice, and crushed ice.  Shake well.  ENJOY!

Photo/artwork credit: http://artfiles.art.com/5/p/LRG/12/1291/YJ1O000Z/lisa-audit-pina-colada.jpg

Creamsicle Pie

This past weekend's gloriously warm weather made me think of refreshing desserts to help cool us off on hot summer days.  As a kid, I loved Creamsicles.  They weren't the orange coated, vanilla centered frozen concoctions you find now.  Back then, the orange and vanilla were swirled together, and they were delightful.  I also remember raspberry Creamsicles, though orange were, by far, the most popular.  And in case I am the only person who remembers banana Fudgesicles -- they were incredible.  I ask people all the time if they remember them.  No one does.  Am I nuts?  Maybe.

Making a Creamsicle pie is easy as, well, pie.  You simple blend barely-softened vanilla ice cream with orange juice concentrate.  Pile it all in to a ready-made crust (graham or your own pie dough pie crust) and freeze a few hours until firm enough to slice.  Garnish with whipped cream and some orange slices, and be transported back to the taste you loved as a kid.

CREAMSICLE PIE

Ingredients

1 quart good-quality vanilla ice cream, softened but just barely (Philly Vanilla if you're near a Stewart's)
6 ounces frozen orange juice concentrate, melted

1 ready-made pie crust (graham cracker or your own).  Freeze for 10 minutes while you prepare filling, so it's cold when you're ready to fill it.

Whipped Cream

Orange slices

Directions

In large mixer bowl, blend softened vanilla ice cream and melted orange juice concentrate.  Mix until blended well but not melted.  Pile into cold pie crust and swirl to make a pretty design.  Place in freezer and let freeze until firm enough to slice, at least a few hours (4-5). 

When ready to serve, remove from freezer.  Let stand for about five minutes.  Slice and garnish with whipped cream and some fresh slices of orange.

Photo credit:  http://icecreamjournal.turkeyhill.com/blog/wp-content/uploads/2007/07/frozen_orange_cream_pie.jpg

Winslow's and Coconut Cream Pie

Russ and I had dinner last night at Winslow's, just north of Saratoga Springs on Route 9.  We've been going there for years and have always enjoyed it.  We got there a little too late last night, though, because the chicken piccata special I ordered had run out.  Russ ordered their famous turkey dinner which is always consistently good.  My next choice was the smallest steak on the menu, a "junior" which was still about 13 ounces, and I ordered it "medium."  Paired with mashed potatoes and a broccoli/squash combo, it was a terrific meal.  Our waiter, Matt, was very apologetic because I didn't get my first choice, but I was happy.  In consolation, he told us that dessert was on the house.  I usually never order dessert, simply because after a salad and a meal, there's no way.  But last night I paced myself because I saw that coconut cream pie was on the menu.  I LOVE coconut, and in a creamy pie -- that's heaven.  We ordered our desserts and Matt came to me and said "You're not going to believe this..." to which I replied, "You're out of coconut cream pie."  Yep.  Matt said they felt bad about it so they were making one for me.  They made another coconut cream pie just so I could have my first choice.  Russ ordered a slice of peanut butter fudge pie. He really liked his dessert, but soon after we left the restaurant he had regret -- he'd eaten too much and was in pain!  (Russ is 6'4" and 175 lbs.  He can eat dessert every day and be just fine).  It was a matter of capacity, and he exceeded his own.

Anyway, in honor of attentive service if not inadequate supply of first-choice menu items, today I am posting a recipe for coconut cream pie from allrecipes.com.   My adaptation is to use real whipped cream for the topping, rather than the frozen, whipped stuff. (Original Recipe Yield 1 - 9 inch pie)

COCONUT CREAM PIE

Ingredients

3 cups half-and-half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla extract

1 (9 inch) pie shell, baked

1 cup frozen whipped topping, thawed (*Make it better:  use real heavy cream, whipped and sweetened)

Directions

1.In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.

2.Top with whipped topping (preference: real whipped cream), and with remaining 1/4 cup of coconut.

3.Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.
Photo credit:  http://allrecipes.com/Recipe/Old-Fashioned-Coconut-Cream-Pie/Detail.aspx