Scratch Made Banana Pudding

I have grown to love banana pudding over the years. Growing up I just did not like it because the cookies would get soggy, the texture would glob up and the flavor I liked just was not there. But I have discovered homemade banana pudding to be the best – of course! This one is made in the microwave believe it or not and may turn “questionable” when making it but that is highly desirable with this one. Never make banana pudding from a boxed vanilla pudding mix – always make it this way – from scratch, flavorful and delicious.

Scratch Made Banana Pudding

1 1/2 cups whole milk
1/2 stick (2 oz) unsalted butter
2 eggs, beaten
1 1/2 cups white granulated sugar
1 tablespoon white all-purpose flour
2 teaspoons pure vanilla extract
Squeeze of fresh lemon juice
Box of vanilla wafers
4 bananas, peeled and sliced

In a large microwave safe bowl combine the whole milk, unsalted butter, beaten eggs, white granulated sugar and white all-purpose flour. Microwave on high for 8 minutes, stirring every 2 minutes.

In a 9×13-inch baking pan combine together the vanilla wafer cookies with the sliced bananas. Pour the finished microwaved mixture over the cookies and bananas carefully.

Allow to rest for 15 minutes before eating for a warm treat. For a cool, more traditional treat, cover with aluminum foil and refrigerate for 12 hours before eating. Top with whipped cream if desired.

Enjoy!

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Any Flavor Fruit Upside-Down Cake

I love pineapple upside down cakes! Recently I got to thinking about experimenting with other types of fruit for the “upside down cake” idea and thought – “why can not there be a recipe that is versatile enough for all fruits?” After much trail and error, I have developed this recipe – one that can literally be made with any type of fruit! My favorite fruit to use for this is fresh peaches. This recipe makes one 9-inch round cake.

Any Flavor Fruit Upside-Down Cake

1 1/2 sticks (12 tablespoons) unsalted butter, divided
1/2 cup light brown sugar, packed
2 cups diced fresh fruit of choice
3/4 cup white granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/4 cups white all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk

Start by preheating your oven to 350 degrees F. Melt 4 tablespoons of the unsalted butter and pour into a 9-inch round baking pan. Sprinkle the light brown sugar evenly over the melted butter. Next, sprinkle evenly, in a single layer, the prepared fresh fruit.

In a large bowl beat together the remaining unsalted butter and light brown sugar until light in color and creamy in texture. Beat in the large egg.

In a seperate bowl combine the white all-purpose flour, baking powder, baking soda and salt with a whisk.

Add the dry ingredients with the creamed butter and sugar mixture alternately with the milk. Beat well after each addition.

Pour finished batter evenly into the cake pan and spread out the top.

Place in preheated oven for 50 minutes.

Once baked, remove from the oven and allow to cool about 15 minutes before inverting onto a serving plate.

Enjoy!

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Black Raspberry Pie

My Mom, Darla, loves this pie! Actually my Grandma Barbra and Grandma Deloris both do too! You can use whatever crust recipe you want, I use my Grandma Barbra’s, and as long as you sprinkle the top with the brown sugar and Turbinado sugar mixture, and follow my instructions for the filling – you will have the perfect pie!

Black Raspberry Pie

6 cups black raspberries, fresh or frozen, rinsed
1/3 cup white granulated sugar
1/4 cup light brown sugar, packed, plus more for sprinkling
1/4 cup white all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 stick (4 oz.) unsalted butter, cubed
1 large egg mixed with 1 tablespoon water for egg wash
Turbinado sugar for sprinkling

Start by preheating your oven to 425 degrees F. Prepare your pie crust. Place the bottom crust into a greased 9-inch pie plate. I always use a glass pie plate.

In a large bowl combine the prepared black raspberries, white granulated sugar, light brown sugar, white all-purpose flour, cornstarch, salt and ground cinnamon. Toss together well, but gently.

Pour this mixture into the prepared pie crust.

Scatter the cubed unsalted butter all over the top. Place on the other pie crust, trim and crimp the edges. With a sharp knife, cut an “X” in the middle of the pie to allow steam to escape.

Brush the egg wash onto the pie using a pastry brush. Sprinkle the top with brown sugar and Turbinado sugar.

Place the pie on a baking sheet lined with parchment paper to catch any drips. Place in preheated oven for 36 minutes. Once baked, remove and allow to cool completly at room temperature before serving and enjoying.

Store leftovers, covered, in the refrigerator.

Enjoy!

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