Ingredients

• 1-3/4 cups all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 6 large, very ripe bananas*
• 8 Tbs. unsalted butter, melted
• 2 large eggs
• 3/4 cup packed, light brown sugar
• 1 tsp. vanilla extract
• 1/2 cup walnuts, toasted and coarsely chopped, (optional)
• 2 tsp. sugar

Instructions

Preheat oven to 350 degrees F.  Spray 8-1/2 by 4-1/2 inch loaf pan with non-stick cooking spray.  Whisk flour, baking soda and salt together in a large bowl and set aside.

Place 5 bananas in microwave-safe bowl; cover with plastic wrap and cut several stem vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes.  This can bubble over, so keep an eye on it.

Transfer bananas to a strainer placed over medium saucepan and allow to drain, stirring occasionally, about 15 minutes.  You should have about 1/2 cup liquid.

Bring banana liquor to a boil and cook over medium-high heat until reduced by half.  Remove from heat, stir reduced liquid into bananas, and mash with a fork until fairly smooth.  Whisk in butter, eggs, brown sugar and vanilla.

Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining.  Gently fold in walnuts, if using.  Scrape batter into prepared pan.  Slice remaining banana into 1/4-inch-thick slices.  Shingle banana slices on top of the loaf leaving the center space open to ensure even rise.  Sprinkle with granulated sugar evenly over loaf.

Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes.  Cool bread 15 minutes.  Serve warm or at room temperature.

ngredients 

• 2 cups (455 g) whole milk
• 1 vanilla bean, split and scraped (see note)
• 4 ounces granulated sugar (1/2 cup; 115 g), plain or toasted
• 1 ounce (3 tablespoons; 30 g) cornstarch
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• Yolks from 4 large eggs, straight from the fridge (2 1/2 ounces; 70 g)
• 1 ounce unsalted butter (2 tablespoons; 30 g), cut into 1/2-inch cubes

Directions

1. In a 2-quart stainless steel saucier, combine milk and scraped vanilla bean along with its seeds. Bring to a bare simmer over medium heat. Remove from heat, cover to prevent evaporation, and let steep for 30 minutes.
2. In a large bowl, set up an ice bath by partially filling it with a combination of cold water and ice. Set aside.
3. In a medium heatproof mixing bowl set on top of a dampened towel (this serves as a stable base), stir together sugar, cornstarch, and salt. Whisk in egg yolks until mixture is pale yellow, smooth, and fluffy, about 1 minute.
4. Uncover infused milk and remove vanilla bean (see note). While whisking continuously, slowly pour milk into egg yolk mixture in a thin stream, until all of it has been added.
5. Return the mixture to the same saucier. Cook over medium heat, whisking constantly until pastry cream begins to thicken, about 5 minutes. Once it thickens, continue to whisk, pausing every few seconds to check for bubbles, about 1 minute. When it begins to bubble, set a timer and continue whisking for 1 minute. This step is important to neutralize a starch-dissolving protein found in egg yolks.
6. Off-heat, whisk in butter until melted and thoroughly combined. Strain pastry cream through a fine-mesh sieve set over a heatproof medium bowl. Immediately place plastic wrap or buttered parchment paper directly on the surface of the cream to prevent a skin from forming. Transfer bowl to prepared ice bath to chill for 30 minutes, then refrigerate until cold, about 2 hours.
7. When ready to use the pastry cream, whisk until smooth.

Ingredients

• 1 1/2 C all-purpose flour (7.5 oz)
• 1 C yellow corn meal (plus 1 1/2 for dusting pan) (5.5 oz)
• 3/4 C sugar (plus 1 tbsp for sprinkling on top of batter) (5.5 oz)
• 2 tsp baking powder
• 3/4 tsp salt
• 12 tbsp melted butter, cooled
• 1 C cold milk
• 2 large eggs
• 2 C blueberries (if frozen, don’t thaw first)
• For the honey butter:
• 4 tbsp butter, softened
• 2 tbsp honey
• 1/4 tsp salt
• generous pinch of cayenne (to taste)

Instructions

1. Preheat oven to 375. Prepare your pan. Generously grease the pan and sprinkle about a tablespoon of corn meal into the pan to dust it. This will give the cake a nice texture on the bottom.
2. In a large bowl, sift together the flour, corn meal, sugar, baking powder, and salt. Sifting will ensure there are no large pieces of cornmeal or sugar.
3. In a smaller bowl, whisk together the melted butter, milk, and eggs. Pour the wet ingredients into the dry ingredients and whisk until just combined – there may be small lumps and that’s OK. Finish by folding with a large spoon to make sure all is incorporated from the bottom of the bowl. 
4. Fold the 2 cups of blueberries into the batter, pour it into the prepared pan and lightly smooth down the top of the batter. Finish off the top by sprinkling 1 tablespoon of sugar over the batter. 
5. Bake for 40-45 minutes (mine was perfect at 40 minutes) until toothpick comes out clean. It will be very lightly brown on top. Let cool in the pan for 20 minutes. Run a paring knife around the edges of the pan and turn out onto a rack. Cool for an additional 20 minutes until completely cooled. Use a serrated knife to cut pieces.

Notes

1. I weigh my ingredients rather than using measuring cups to be sure I have exactly the right amounts. I’ve noted the weight in the recipe above for your convenience

2. It is important to use a 9″ round or square pan. Alternatively, you may use a 9″ springform pan. The pan will be completely full when you pour the batter in and smooth it. I used a sheet pan under the cake pan in case it cooked over. It didn’t, but it domed and browned nicely on the top. I did not add the extra sugar but you can if you wish.

3. I dusted the blueberries with a little flour to prevent them bleeding into the cake and to ensure the berries didn’t settle to the bottom of the cake!

4. I didn’t make or serve the honey butter. I saved about 1/2 cups of the blueberries to scatter on top of the pieces of cornbread when I served them. I also added a dollop of whipped cream.

Ingredients

FOR THE PUDDING
3 cups cottage cheese
2 ripe bananas
1 teaspoon vanilla extract
3 tablespoons maple syrup
¼ teaspoon cinnamon
FOR THE LAYERS AND TOPPING
1 large banana
16 vanilla cookies
½ whipped cream, for topping
Cinnamon for sprinkling

Directions

Blend the cottage cheese, bananas, vanilla, maple syrup, and cinnamon in a blender or food processor until smooth. You can also use an immersion blender! Taste and adjust for sweetness and add more maple syrup if desired.
Place about ½ cup of pudding in the bottom of 4 parfait glasses, jars, or bowls.
Thinly slice the third banana and place ⅛ of the banana slices on top of the pudding in each container, and then crumble 2 of the cookies on top of the banana in each container.
Make another layer in the same way with the rest of the pudding, banana slices, and cookies.
Top each glass with whipped cream and sprinkle cinnamon on top.
Serve immediately or refrigerate until ready to serve.

Note: This recipe makes 4 very large parfaits. I recommend making 8 parfaits instead. You can also hold the custard in the refrigerator for several days and make the parfaits as you need them.

INGREDIENTS

1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ cup crushed pistachios, roasted are fine, I don’t use salted
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
2 tablespoons fresh lemon juice
2 tablespoons fresh lemon zest
1 tablespoon vanilla extract
1 cup plain greek yogurt

Lemon Glaze

1 lemon, zest freshly grated
1 ½ cups powdered sugar
2 tablespoons fresh lemon juice
3 tablespoons chopped pistachios

INSTRUCTIONS

Preheat the oven to 350 degrees F. Spray a 9×5 loaf pan with nonstick baking spray.
In a small bowl, whisk together the flour, baking powder, salt and pistachios.

In the bowl of your electric mixer, beat the butter and sugar together until light and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl a few times. Beat in the eggs one at a time. Beat in the lemon juice, lemon zest and vanilla extract.

Beat in half of the dry ingredients. Beat in the greek yogurt. Beat in the remaining dry ingredients until just combined, making sure to scrape down the bowl as you go. Don’t overbeat the batter and create too much gluten!

Pour the mixture in the loaf pan. Bake for 55 to 65 minutes rotating the pan once during the bake. The top should be golden brown and the center set. If the loaf gets too dark, place a foil tent over the loaf for the last few minutes of the bake.

Remove from the oven and let cool for 30 minutes our until the loaf is easy to handle. Gently remove the cake from the pan and let it cool completely. Once cool, drizzle with the glaze and sprinkle with pistachios.

Lemon Glaze

Whisk the zest, powdered sugar and juice together in a large bowl until smooth. Pour it over the cake once cooled. Sprinkle with the pistachios.

Ingredients

2 tablespoons unsalted butter, melted, plus more for pan
2 cups unbleached all-purpose flour, plus more for pan
1 cup whole-wheat flour
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon baking soda
¾ teaspoon kosher salt
1 ¾ cups natural cane sugar
1 cup apple cider *(see note)
¾ cup extra-virgin olive oil
¾ cup unsweetened applesauce
2 teaspoons pure vanilla extract
3 large eggs, room temperature

Instructions

1. Preheat oven, prep pan, and whisk together dry ingredients: Generously butter and flour a 12-cup Bundt pan; use a pastry brush to be sure to get into all the crevices. In a large bowl, whisk together both flours, baking powder, 1 teaspoon cinnamon, baking soda, and salt.
2. Whisk together wet ingredients:
In another bowl, whisk together 1 1/2 cups sugar, cider, oil, applesauce, vanilla, and eggs.
3. Add wet ingredients to dry; transfer to pan:
Add egg mixture to flour mixture; whisk until combined. Transfer batter to prepared pan.
4. Bake and cool; mix sugar and cinnamon:
Bake, rotating pan halfway through, until a tester inserted in center comes out clean, 45 to 50 minutes. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes. Meanwhile, mix together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon.
5. Invert cake; brush with butter and sprinkle with cinnamon sugar:
Invert warm cake onto rack. Brush with melted butter, then sprinkle liberally with cinnamon sugar. Let cool completely before serving.

NOTE: To enhance the flavor or the cider in the cake, I generally simmer 3 cups of cider until it is reduced to about one cup. The reduction will look syrupy but that is ok, it won’t have any impact on the cake.

Ingredients

2 cups heavy cream
1 cup whole milk
14 ounces (1 cam) nonfat sweetened condensed milk
1 teaspoon vanilla extract

Instructions

Note: This recipe works best when the three milks are cold. I generally put the condensed milk into the fridge for at least 2 hours before using it. Working quickly with cold ingredients and getting the mixture into the ice cream maker will reduce the freezing time and lessen the likelihood of the ice cream being grainy.)

Mix the cream, whole and condensed milks in a mixing bowl, preferably one with a spout. Using a whisk, be sure the condensed milk is mixed well with the cream and milk. Pour the mixture into the ice cream churn which has been frozen for at least 12 hours. The ice cream should be ready in 35 minutes.

Working quickly, remove the ice cream from the churn and put it into a freezer-proof container. Return the ice cream to the freezer for at least two hours so that is set firmly but still creamy. The ice cream should hold for 4-5 days in the freezer, if it lasts that long!

This ice cream can be flavored with almost any fruit. I have used peaches, bananas, blueberries and raspberries. I also used pureed pumpkin to make a dessert for Thanksgiving. Add about 1/2 cup of puree to the milk mixture before putting it into he churn and freezing.

Ingredients

2 cups heavy cream
1/2 cup confectioners’ sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
6 egg yolks
1/2 cup white sugar
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
6 egg whites
1/4 cup white sugar

Method
Preheat oven to 375 degrees F (190 degrees C).

Line a 10×15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners’ sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.

In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt.

In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners’ sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel.
Cool for 30 minutes.

Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners’ sugar before serving.

Ingredients

• ½ cup unsalted butter (1 stick), melted
• 1 large egg
• 1 cup light brown sugar, packed
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 cup peanut butter chips (chocolate chips may be substituted)
• ⅓ cup chocolate hazelnut spread (Nutella is well-known but Aldi has a terrific house brand that I use)

Method

Preheat oven to 350°F.

Line an 8-by-8-inch baking pan with aluminum foil or parchment, spray with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter, about 1 minute on high power. Let cool.

Add the egg, brown sugar, vanilla, and whisk until smooth.

Add the flour and stir until just combined, don’t overmix.

Stir in the peanut butter chips.

Turn batter out into prepared pan, smoothing the top lightly with a spatula.

Evenly add and swirl the Nutella. To create the marbled pattern, put the hazelnut spread into a sandwich bag. Using scissors, clip one of the corners of the bag so that you can pipe the spread onto the batter. Drizzle the hazelnut spread over batter in 5 wide, evenly spaced, parallel lines, each spanning the length of the pan. Like 5 rows of long train tracks. Rotate pan 90°. With a toothpick, starting at the top of the pan, “draw” 4 or 5 evenly spaced lines through the Nutella. You’re dragging the toothpick perpendicularly through the first set of lines to create the marbling.

Bake for about 20 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Ingredients

• 2 large eggs
• 2 large egg whites
• ½ cup key lime juice
• 1 teaspoon grated lime rind
• 1 (14-ounce) can fat-free sweetened condensed milk
• 1 (6-ounce) graham cracker crust (use the reduced fat crust if available)
• 1½ cups frozen reduced-calorie whipped topping, thawed

Method

Preheat oven to 350°F.

Beat eggs and egg whites at medium speed of a mixer until well-blended.

Gradually add juice, rind, and milk to egg mixture, beating until well-blended.

Spoon mixture into crust, and bake at 350°F for 20 minutes or until almost set (the center will not be firm but will set up as it chills).

Cool pie on a wire rack. Cover loosely, and chill 4 hours.

Spread whipped topping evenly over filling.