formido/recipes-20k huggingface dataset:
banana cream layer dessert   no bake
prepare an 11 x 7-inch baking pan
in a bowl , mix all crust ingredients
pat lightly into the baking pan
refrigerate for 1 hour
meanwhile , with an electric hand mixer , mix the cream cheese and icing sugar until well blended
fold in 2 cups cool whip thawed topping
remove the crust from the fridge
spread the cream cheese mixture evenly over the crust
return back to the fridge
prepare the pudding mix on top of the stove in a heavy-bottomed saucepan , or it can be prepared in the microwave , leave sit in the fridge for 1 hour to thicken and cool
after 1 hour , slice the bananas into pieces
remove the dessert from the fridge
place the banana slices evenly over the cream cheese layer
gently spread the prepared pudding over the bananas
top with 2 cups cool whip topping
refrigerate for 2 hours before serving
banana cream muffins
preheat oven to 400
grease a 12 cup muffin tin
combine flour , sugar , baking powder , cinnamon , nutmeg and salt in a medium bowl
make a well in the center
mix half and half , yogurt , egg , vegetable oil , and bananas in small bowl
pour mixture into well
mix batter until just moistened
do not overmix
spoon batter into prepared muffin cups
bake 15 to 17 minutes or until muffins test done
banana cream oatmeal
bring water to boil
reduce heat to medium and add quick oats and cook for 1 minute , stirring occasionally
remove from heat
add banana slices and sweetened condensed skim milk
cover and let sit for 2 to 3 minutes
oatmeal will thicken as it sits
banana cream of wheat bread
mix all dry ingredients together, add bananas , egg , water , and oil , mixing well, bake in greased loaf pan for 45 minutes at 350 f or until done, remove from pan and let cool
banana cream pi
serve over ice
banana cream pie
preheat oven to 425 degrees
on a lightly floured work surface , roll out dough into a 14-inch round
fit dough into a 9-inch pie plate
trim dough to extend above edges by 1 inch , fold under , and crimp
prick bottom with a fork , and freeze until firm , about 15 minutes
cut a large round of parchment paper , and place in pie shell , allowing excess to extend above edges
fill with pie weights
freeze until cold , about 10 minutes
bake crust 15 minutes
reduce oven temperature to 375 degrees
remove pie weights and parchment , and bake until golden brown , about 20 minutes more
let cool on a wire rack
make the filling: combine granulated sugar , cornstarch , and salt in a bowl
add egg yolks , and whisk until smooth
bring milk to a simmer in a saucepan over medium heat
add 1 / 2 cup milk to yolk mixture in a slow , steady stream , whisking constantly
pour mixture into pan with hot milk , and cook , whisking constantly , until mixture begins to bubble and is very thick , about 6 minutes
pour milk mixture through a large-mesh sieve into a bowl
add butter , and stir until melted
fold in bananas
pour into crust
place plastic wrap directly on surface of filling to prevent a skin from forming
refrigerate for 2 hours
make the topping: beat together cream , sugar , and vanilla until soft peaks form
spread whipped cream over filling
using a rubber spatula or the back of a spoon , shape topping into peaks
using a vegetable peeler , shave chocolate at a 45-degree angle , and scatter over pie
serve
banana cream pie  diabetic
mix pudding and milk in a medium bowl, stir 1 1 / 2 minutes with a wire whisk, gently fold 1 cup of cool whip free into pudding mixture, fold in banana slices, top with remaining cool whip free, cover and chill at least 30 minutes
banana cream pie  max   erma s copycat
yes , you are going to have to split a package of vanilla pudding mix
this means that you will need a kitchen scale
place the cream and half & half in a bowl , add the instant pudding mix
with an electric mixer , whip on low speed for 1 minute until combined scraping sides
just get it all mixed in , it will start to thicken a little
whip on medium speed for just a minute or so longer until it thickens a bit more
then power it up to high for a minute or so more
be careful not to overmix
my first attempt yielded a deflated filling because i overmixed
you want it to come out the consistency of mousse
place a layer of sliced bananas in the pie shells
spoon some filling over the bananas and smooth to the edges of the shells
don't lay it on too thick , we want to get 3 layers out of the filling
this stuff is thick and will try to pull up the bananas , so be patient
add two more layers of banana slices and filling
the filling should be thick enough to be able to mound it up higher than the crust
top with whipped cream , drizzle with chocolate sauce , and garnish with banana slices
banana cream pie  vegan
prepare your favorite single pie crust and blind bake it
then cool it thoroughly
i included the blind baked pie crust i used in the above description
mix the sugar and arrowroot flour in a saucepan
then stir in the non-dairy milk and salt
cook over medium heat , stirring constantly , until very thick
remove from the heat and stir in the banana extract
drain the tofu and blend in a food processor until creamy and smooth
add the creamed tofu to the pudding
i used a hand blender to mix to make sure it was totally smooth
put the cooled pudding into your cooled pie crust
cut the two bananas into thin slices and place on the top of the pie
you can also place one on the crust or both if you like
roast the almonds in a 375f oven for about 8 minutes , but watch them , they brown fast !
once they cool sprinkle over the pie and let it cool in the fridge for at least 2-3 hours
bon appetit !
banana cream pie bars
combine wafers and butter
press firmly onto bottom of 13x9-inch dish
mix cream cheese and powdered sugar until well blended
stir in 1-1 / 2 cups of the whipped topping
spread evenly over crust
set aside
cut bananas in slices
arrange in a nice layer over the cream cheese mixture
pour milk into large bowl
add dry pudding mixes
beat with wire whisk 2 minute spoon over bananas
spread top with remaining whipped topping
sprinkle evenly with chocolate
refrigerate at least 3 hours before serving
store leftover dessert in refrigerator
if you would like you can go ahead and use reduced fat nilla waffers , cool whip , milk , and pudding
it was once part of the original recipe
you can also go ahead and treat yourself and use the full fat version of all the ingredients also , they both come out wonderful and rich
banana cream pie in a bowl
to prepare cookie crunch: heat oven to 400 degrees
mix flour and brown sugar
cut in butter till crumbly
stir in peanuts
press into the bottom of a 9x9 pan
bake until light brown , about 15 minutes
break into pieces and cool completely
when cookie crunch is cool , prepare the pudding with the milk
in a large bowl , layer the half the cookie crunch , half the pudding , half the bananas , and half the cool whip
repeat layers
top with a handful of chopped peanuts
cover and refrigerate until serving
banana cream pie in almond crust
for crust: cream butter and sugar in processor until smooth and fluffy
add egg and blend until smooth
add flour , 2 / 3s cup of almonds , baking powder and salt and process just until combined
gather dough into ball
flatten into disk
wrap in plastic and refrigerate 1 hour
press dough into 9-inch diameter glass pie dish , trimming excess even with edge of dish
crimp edge decoratively
refrigerate 1 hour
preheat oven to 350f
line crust with foil
fill with dried beans or pie weights
bake 12 minutes
remove beans and foil and bake until crust is set and edges are golden-brown , about 20 minutes
transfer to rack and cool
for filling: pour 2 tbs water into small bowl
sprinkle gelatin over
let stand 10 minutes to soften
pour milk into medium saucepan
scrape seeds from vanilla bean into milk
add bean
bring to simmer
whisk yolks , 1 / 3 cup sugar and cornstarch in medium bowl until thick
gradually whisk in hot milk
return mixture to same saucepan and cook over medium heat until mixture just begins to boil and thicken , whisking constantly , about 3 minutes
add softened gelatin and stir to dissolve
press plastic wrap directly onto surface of pastry cream and chill until cool , about 30 minutes
beat cream , confectioners sugar and 1 / 2 tsp vanilla extract in large bowl to stiff peaks
carefully fold 1 cups whipped cream into pastry cream
fold in bananas
spoon mixture into pie crust
spoon remaining whipped cream into pastry bag fitted with medium star
banana cream pie martini
add vodka to a shaker half filled with crushed ice and shake a few times, add remaining alcohol and swirl, strain into cold / frozen martini glasses
banana cream pie smoothie
place all ingredients in a blender, process until smooth, sprinkle graham cracker crumbs on top !
banana cream pie trifle
in a bowl , mix together flour and sugar
cut in butter until crumbly
press mixture into a 9 inch square baking dish and bake at 400 degrees for 15 minutes or until golden
stir to break up into crumbs and cool completely
prepare pudding as directed using the 2 cups milk
in a glass bowl , sprinkle half of the cooled crumbs on the bottom
top with half of the pudding , half of the bananas , and half of the whip cream
repeat layers
cover and refridgerate for 4 hours
banana cream pie with caramel drizzle
make crust: heat oven to 350
in a large bowl , cream the ingredients together with your hands until well mixed
press the mixture into a 9" pie plate and bake until brown , 12-15 minutes
remove from oven and cool completely before filling
make filling: whisk together egg yolks , cornstarch , and 1 cup heavy cream in a small bowl
set aside
combine remaining cream , sugar and vanilla in a large , heavy bottomed saucepan over medium heat
whisk to dissolve the sugar and bring to a gentle boil , will take about 10 minutes
slowly add egg yolk mixture , stirring constantly until it thickens , about 5 minutes
transfer filling into a glass bowl
press a piece of plastic wrap onto the surface of the mixture and cool completely at room temperature
when cool , whisk briskly until custard is thick and creamy
pour into prepared pie crust
make caramel: in a small , heavy bottomed saucepan , bring sugar and water to a boil , stirring constantly
continue cooking , stirring occasionally , until the mixture is a deep caramel color and has the consistency of a thin syrup , about 10-15 minutes
remove from heat
carefully and slowly stir in cream , return pan to high heat , and boil the sauce until it becomes a think syrup , about 2 minutes
cool to room temperature
make whipped cream: beat ingredients in medium mixer bowl on medium high speed until soft peaks form
using a rubber spatula , spread the whipped cream evenly over the pie
drizzle caramel over the top
banana cream pie with chocolate
preheat the oven to 350 degrees
put the pie shell on a cookie sheet and scatter the chocolate in the shell
to make the custard , mix together the eggs , sugar , cream , and vanilla
pour into the pastry shell and carefully put it in the oven
bake until the custard is nearly set in the middle , about 40 minutes
let the custard cool , then cover and chill
right before serving , peel and slice the bananas , and toss them with the orange juice and chocolate liqueur
spread the slices on the custard
whip the heavy cream , sweeten it with confectioner's sugar , and flavor with vanilla
spread the cream over the bananas , dust with
nutmeg , and chill until serving time
don't let the completed pie wait long
banana cream pie with chocolate lining
preheat oven to 375f combine the graham cracker crumbs with the butter and brown sugar in a bowl and stir well
press into a 10-inch pie plate and pat evenly along bottom and sides
bake the crust for 8-10 minutes
let cool
melt the chocolate and 2 t cream together
whisk together until smooth
spoon onto the bottom of the crust and let cool at least 15 minutes
meanwhile , make the filling: heat the milk in a heavy-bottomed saucepan
when the milk is just about to boil , take it off the heat
in a med
bowl , whisk together the sugar , eggs and flour
slowly add the hot milk to the bowl , whisking constantly
then , transfer the mixture back to the saucepan and bring to a boil , whisking constantly
continue whisking for 3 minutes or until thick
take the pan off the heat and add a pinch of salt , vanilla and almond extract
let cool for 20 minutes
slice the bananas and toss with lemon juice
lay half the banana slices on the chocolate-lined crust
pour the filling over and top with the rest of the banana
chill the pie for at least 2 hours
serve topped with whipped cream
banana cream pie with coconut caramel sauce
to make the crust: preheat the oven to 350f
oil a large baking sheet
arrange eight 3-inch-diameter hinged ring molds on the baking sheet
combine the graham cracker crumbs , nuts , melted butter and sugar in a bowl
mix until well blended
pat the crumb mixture into the ring molds
bake for 8 to 10 minutes , until lightly browned
let cool , leaving the ring molds in place
to make the sauce: place the sugar in a small heavy-bottom saucepan over medium-high heat and stir constantly until it melts and turns golden brown
do not let the sugar burn
carefully add the coconut milk , stirring vigorously
cook over medium heat for 3 to 5 minutes , until the sauce thickens slightly
set aside
to make the custard: combine the sugar , cornstarch and salt in a large saucepan
whisk in the milk until the mixture is completely smooth
place the saucepan over medium-low heat and stir until the mixture is warm
whisk the egg yolks in a small bowl until blended
stir a small amount of the hot milk mixture into the egg yolks
then pour the egg mixture back into the milk mixture
cook for about 10 minutes , whisking vigorously , until the custard is quite thick
remove from the heat and stir in the butter , vanilla and coconut extracts
pour the custard into a bowl and press plastic wrap directly onto the surface
let cool completely
to make the topping: beat the cream in a large bowl until soft peaks form
fold 1 / 3 cup of the whipped cream into the cooled custard
beat the powdered sugar into the remaining whipped cream
to serve: slide a spatula under each ring mold and move each to a serving plate
inside the rings , alternate layers of bananas and custard , finishing with the custard on the top
carefully unhinge and remove the rings
spoon the coconut caramel sauce around and over each custard
garnish with the sweetened whipped cream
banana cream pie cook s country
1
peel 2 bananas and slice into 1 / 2-inch-thick pieces
melt 1 tablespoon butter in medium saucepan over medium-high heat
add sliced bananas and cook until they begin to soften , about 2 minutes
add half-and-half , bring to boil , and boil for 30 seconds
remove from heat , cover , and let sit for 40 minutes
2
whisk granulated sugar , egg yolks , and salt together in large bowl until smooth
whisk in cornstarch
strain cooled half-and-half mixture through fine-mesh strainer into yolk mixturedo not press on bananasand whisk until incorporated
discard cooked bananas
3
transfer mixture to clean medium saucepan
cook over medium heat , whisking constantly , until thickened to consistency of warm pudding , 4 to 6 minutes
remove pan from heat
whisk in remaining 3 tablespoons butter and 1 teaspoon vanilla
transfer pastry cream to bowl , press greased parchment paper directly against surface , and let cool for about 1 hour
4
meanwhile , roll pie dough into 12-inch round on lightly floured counter
transfer to 9-inch pie plate , fold edge of dough under itself so edge of fold is flush with outer rim of plate , and flute edges
refrigerate for 40 minutes , then freeze for 20 minutes
adjust oven rack to lower-middle position and heat oven to 375 degrees
5
line chilled pie shell with 12-inch square of aluminum foil , folding foil over edges of dough
fill with pie weights and bake for 20 minutes
carefully remove foil and weights , rotate plate , and continue baking until crust is golden brown , 7 to 11 minutes
let cool to room temperature
6
peel and slice remaining 3 bananas 1 / 4 inch thick and toss with orange juice
whisk pastry cream briefly , then spread half over bottom of pie shell
arrange sliced bananas on pastry cream
top with remaining pastry cream
7
using stand mixer fitted with whisk , heavy cream , confectioners sugar , and remaining 1 / 2 teaspoon vanilla on medium-low speed until foamy , about 1 minute
increase speed to high and whip until stiff peaks form , 1 to 3 minutes
spread whipped cream evenly over top of pie
refrigerate until set , at least 5 hours and up to 24 hours
serve
banana cream protein pie
in large bowl add pudding mix , protein powder , and milk, whisk well, fold in bananas , pour mixture into pie crust, put top on pie and refrigerate for at least 2 hours, spread cool whip onto pie before serving
banana cream pudding parfaits
crush graham crackers in a baggie with rolling pin until course crumbs
set aside
using a whisk , whisk cream cheese in a large bowl until smooth
add pudding mix , milk and vanilla
whisking until smooth
fold in 2 ounces of whipped topping
reserve 2 ounces cool whip to top parfaits
to make two parfaits
the layering really doesn't matter - do whatever you think looks the best ! here's how i do the layers for my dh and i: layer each parfait with graham cracker crumbs , 1 / 4 banana , 1 / 4 pudding mixture , 1 / 2 ounce whipped topping , 1 / 4 banana , 1 / 4 pudding mixture , 1 / 2 ounce whipped topping and lastly remaining graham cracker crumbs
sprinkle with cinnamon
can be eaten immediately or set in the fridge for 15-20 minutes to allow crumbs to soften
enjoy !
banana cream rum pudding
prepare pudding mix per instructions using milk and rum extaract, stir in banana slices, spoon into cups, garnish with graham wafer pieces, sprinkle with cinnamon
banana cream scones
preheat oven to 375
combine first 7 ingredients in a bowl
add the butter and cut in with pastry blender until mixture resembles fine breadcrumbs
mash the bananas , add heavy cream and mix well
combine with flour mixture thoroughly to make soft dough
if dough is sticky , add a little more flour
if dry , add a little more cream
knead briefly on a lightly floured surface and then make dough 1 / 2-inch thick
cut into rounds using a 3-1 / 2-inch cutter
brush tops with melted butter
sprinkle generously with the 1 teaspoon of cinnamon and 1 cup sugar combined
place scones at least 2 inches apart on non-stick baking sheet
bake in center of oven about 13-15 minutes , or until bottoms are browned
serve warm with butter or jam
banana cream smoothies
in a blender , combine all ingredients until smooth, stir if necessary, pour into chilled glasses & serve immediately
banana cream supreme
mix toghether graham cracker crumbs , margarine and sugar, mix well, press crumb mixture onto flat bottom of springform pan, in 2 quart, bowl whisk together sour cream and milk until blended, add pudding mix, whisk until pudding is dissolved, add whipped topping mixing until well blended, spread half of filling over crust, slice bananas, arrange over filling, spread remaining filling over bananas, grate pecans over top, chill, to serve , remove collar from springform pan, cut into wedges
banana creamangel cake
mix , bake , and cool cake as directed on the label, cook vanilla pudding with the 1 3 / 4 cups of milk, cool to room temperature, place cake wider side down on a serving plate, slice a 1-inch layer from the top and set aside, cut around cake 1 inch from the outer edge to 1 inch from bottom, then cut around cake 1 inch from inner edge to 1 inch from bottom, do not make cutout too large, gently remove the cake between the cuts, tear it into small pieces and fold them into the pudding, fold in diced bananas, pour into cake shell, replace top of cake, whip cream until stiff, fold in the sugar and vanilla, spread over the sides and top of cake, put banana slices on top of cake if you desire, store the cake in the refrigerator
banana creme brulee
preheat oven to 300
prepare some boiling water
in a saucepan over medium heat , combine cream , banana puree and 2 t
sugar
cook , stirring occasionally until small bubbles appear around edges of pan
set aside
in a bowl , beat egg yolks and vanilla until smooth and light
pour hot cream mixture into egg yolks , a little at a time , beating continuously until well blended
strain mixture through a fine sieve into a bowl
divide mixture among 4 ramekins
arrange ramekins in a baking pan and place on middle shelf of preheated oven
fill pan with boiling water to halfway up sides of ramekins
cover pan loosely with aluminum foil
bake until custard is just set , about 25 minutes
chill 2-3 hours
slice bananas horizontally into 1 / 2" slices and arrange on top of chilled creme brulees
sprinkle remaining sugar over tops of bananas
with cooking torch , move flame econtinuously over the surface of the ramekins , in a circular motion until sugar melts and becomes golden brown and bubbly
serve immediately
banana crepes
place ingredients in blender or food processor container in the order listed
cover and blend on high 20 to 30 seconds
scrape sides of container
blend a few more seconds
pan preparation: if using a non-stick spray shortening , spray pan before heating
before cooking the first crepe put 1 / 2 teaspoons butter into pan
if the pan is well seasoned it should not be necessary to add more butter for each crepe
pan temperature: crepe pan is at the correct temperature when the batter sizzles slightly when poured into the pan , and a crepe will cook on one side in approximately 1 minute
crepes should be pale in color , not dark brown
to cook crepes: two or three tablespoons of batter is usually enough to cover the bottom of a 6 to 7 inch crepe pan
if necessary adjust the amount needed for the pan you are using
pour in the batter and quickly tilt the pan so the batter covers the bottom entirely
if you put in more than just a thin coating , pour the excess back into the bowl
this will leave a small flap on the crepe but it won't be noticed when the crepe is filled and folded
when to turn: the crepe is ready to turn when it begins to set and crisp around the edges
loosen around the edge with a long thin spatula or knife so you have a starting place to pick up the crepe with your fingers then simply flip it over
should it start to tear when picked up , it may not be cooked enough to turn
cook a few seconds longer and try again
crepe is ready when the second side is set
if pan sticks in one spot: put more butter or oil in the pan and wipe with a paper towel
once a crepe pan is seasoned , it should not be necessary to add more butter or oil for each crepe
it may be necessary to discard the first crepe or two until the pan is properly seasoned and the temperature is right
after the crepes are cooked: stack cooked crepes on a plate
they will be easier to separate if they are not placed squarely on top of each other
it is not necessary to put foil or waxed paper between each crepe
presentation: crepes can be filled and rolled or folded into quarters