The Best Peach Cobbler

Prep time : 10 mins

Cook time : 35 mins
Total time : 45 mins
Serves: 6

Ingredients
3 cups sliced peaches (fresh is best, but canned peaches works great too)
2 Tablespoons + 1 cup granulated sugar, divided
½ cup butter, softened
1 cup all-purpose flour
1 teaspoon baking powder
pinch of salt
pinch of nutmeg (optional)
1 large egg
1 teaspoon vanilla extract

Method:

1. Preheat oven to 180°C. Grease a 2 quart baking dish with non-stick spray.
2. Spread sliced peaches out in a single layer in prepared dish. Sprinkle tops of peaches with 2 Tablespoons sugar.
3. In a medium bowl, with an electric hand-mixer, beat 1 cup sugar and softened butter together until combined. Add flour, baking powder, salt (and nutmeg if using). Mix. Then add in egg and vanilla. Continue to beat and mix together until just combined. (Batter will be the consistency of cookie dough batter.)
4. Using a spatula, carefully spread batter over the tops of peaches. Trying to spread out as evenly as you can and covering most of the peaches. (I use my hands to help spread it too.)
5. Bake in preheated oven for 35 to 40 minutes or until crust is golden brown. Remove from oven and let stand 5 to 10 minutes before serving. Enjoy with vanilla ice cream or whipped cream!

Peach Cobbler

Ingredients

1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

Method:

1. Melt butter in a 13- x 9-inch baking dish.
2. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
3. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
4. Bake at 190° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Chef's Notes
This dessert is perfect for entertaining guests on a summer night or even during the middle of the day at a cookout. Fresh peaches make this dish absolutely delicious. Top with a scoop of vanilla ice cream and enjoy.

Apple Slice

Ingredients:

2 cups self raising flour
1 cup sugar
3 apples, peeled, cored and diced (1cm)
125g butter or margarine
1 egg

Method:

1. Toss apples with self raising flour and sugar in a medium mixing bowl. 
2. Melt butter in a small saucepan on the stovetop or in a small bowl in the microwave. Stir in egg. 
3. Pour butter and egg into the apple mixture and mix until combined. 
4. Spoon into a greased and lined slice tin. 
5. Bake at 180 C for 35 to 40 minutes or until the top is golden brown and a skewer inserted into the middle comes out clean. Keeps for about 3 days.

Banana Bread

Makes 1 loaf (8 x 5-inch loaf pan)

Ingredients:
1/2 cup (1 stick) unsalted butter
1 cup granulated white sugar
2 large eggs
3 medium-sized bananas, very ripe
1/4 cup milk
1 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup chopped nuts or chocolate chips (optional)

Method:

1. Preheat the oven to 350°F with a oven rack in the bottom third of the oven. Line the loaf pan with parchment, letting the excess hang over the sides. Spray the inside with nonstick cooking spray. →If using nuts, toast them in the oven for 10 minutes as the oven is pre-heating.
2. Melt the butter in the microwave or over low heat on the stovetop. → Alternatively, for a more cake-like banana bread, soften the butter (but do not melt) and cream it with the sugar in a stand mixer in the next step.
3. Whisk together the melted butter and sugar in a mixing bowl until combined. (Or cream in a mixer until fluffy.)
4. Crack the eggs into the bowl. Whisk until completely combined and the mixture is smooth.
5. Whisk the milk and vanilla into the batter.
6. Peel the bananas and add them to the bowl. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer. If you prefer an entirely smooth banana bread, mash the bananas separately until no more lumps remain, and then whisk them into the batter.
7. Measure the flour, baking soda, and salt into the bowl. Switch to using a spatula and gently stir until the ingredients are just barely combined and no more dry flour is visible.
8. Last but not least, scatter the nuts or chocolate over the batter and gently fold them in.
9. Pour the batter into the prepared loaf pan, using the spatula to scrape all the batter from the bowl. Smooth the top of the batter.
10. Place the pan in the oven & bake for 55 to 65 minutes. Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a tooth pick or cake tester inserted into the middle comes out clean. Baking time will vary slightly depending on the moisture and sugar content of your bananas — start checking around 50 minutes and then every five minutes after.
11. Set the loaf, still in the pan, on a cooling rack. Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan.
12. Lift the loaf out of the pan using the parchment paper "wings." Set it on the cooling rack to cool for another 10 minutes before slicing. Leftover bread can be kept, covered, at room temperature for several days or wrapped in foil and frozen for up to 3 months.

Recipe Notes:
Banana Muffins: To make muffins, line a muffin tin with liners and fill each cup to roughly 3/4 full. Makes 8 to 10 muffins.

Apple Cake with Vanilla Sauce

Ingredients:

For Apple cake
2 cups sugar
1/2 cup softened butter
2 eggs
4 large apples, cored and grated
2 cups all-purpose flour
1 teaspoon soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup chopped nuts (optional- I leave them out)

For Vanilla Sauce (Makes 3/4 cup.)
•1 cup water
•1/2 cup sugar
•1 tablespoon cornstarch
•2 tablespoons butter
•2 teaspoons vanilla extract
•pinch salt

Method:
Apple Cake Directions

1. Cream together sugar and butter. Add eggs one at time. Add grated apples. 
2. Sift together flour, soda, salt, cinnamon, and nutmeg. 
3. Add in half of flour mixture stir in until incorporated, add second half and still until just mixed. (I stir in the flour by hand to avoid over-mixing.)
4. Pour into a greased 9 x 13 baking dish. Bake at 350 degrees for 40 minutes or until cake tester comes out clean. (less if you bake convection)

Vanilla Sauce Directions

1. Bring water to a boil in a small saucepan. Combine sugar and cornstarch, blend well. 
2. Add sugar and cornstarch mixture to boiling water; reduce heat to medium, stirring constantly, and cook until thickened. 
3. Remove from heat and add the butter, vanilla, and salt, stirring until butter is melted. Spoon over dessert Enjoy!

Apple Cake

TOTAL TIME: Prep: 40 min. Bake: 50 min. + cooling

MAKES: 12 servings

Ingredients:
1 package (8 ounces) cream cheese, softened
2 cups sugar, divided
4 eggs
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon baking soda
2 cups chopped peeled tart apples
1 cup shredded carrots
1/2 cup chopped pecans
PRALINE ICING:
1/2 cup packed brown sugar
1/4 cup butter, cubed
2 tablespoons 2% milk
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 cup chopped pecans, toasted

Method:

1. Preheat oven to 350°. In a small bowl, beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside.
2. In a large bowl, beat oil with remaining sugar and eggs until well blended. Combine flour, baking powder, cinnamon, salt and baking soda; gradually beat into oil mixture until blended. Stir in apples, carrots and pecans.
3. Transfer half of the apple batter to a greased and floured 10-in. fluted tube pan; layer with cream cheese mixture and remaining apple batter.
4. Bake at for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
5. In a large saucepan, bring the brown sugar, butter and milk to a boil. Cook and stir 1 minute. Remove from heat; whisk in confectioners' sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans. 

Fresh Apple Cake

Ingredients:

3 - cups all purpose flour
2 - cups sugar
3 - eggs
3 - cups apples, peeled and chopped
1 - cup canola oil
2/3 - cup apple juice or milk
1 - teaspoon baking soda
2 - teaspoon vanilla
2 - teaspoon cinnamon
1/4 - teaspoon nutmeg
1/2 - teaspoon salt
1 - cup pecans, halves, separated

Icing Recipe:
2 - cups powdered sugar
2 - tablespoons milk
1 - teaspoons vanilla extract

Method:

1. Preheat oven to 350-degrees; grease and flour a Bundt pan. In a large bowl, toss apples with flour to coat.
2. Add remaining ingredients and stir to combine. If using nuts break the pecan halves into pieces and add to the batter {save about 10 pecan halves for garnish }.
3. Pour the mixture into prepared pan; make sure to spread the mixture evenly. Bake 50 to 60 minutes, or until a cake tester comes out clean.
4. Let cake cool in pan 15 minutes before removing to serving plate. When cake is completely cool drizzle with icing and garnish with pecan halves.
5. To prepare icing place place powdered sugar, vanilla and milk in a bowl and mix together until smooth. If the glaze is to thick add milk one teaspoon at a time until the mixture reaches desired consistency.

If you don't have a Bundt pan you can use two loaf pans.

Raspberry & Mascarpone Cream Sponge Cake

Ingredients:

For the sponge:
6 oz (175 g) self-raising flour
1 rounded teaspoon baking powder
3 large eggs
6 oz (175 g) caster sugar
6 oz (175 g) butter, very soft at room temperature
½ teaspoon vanilla extract

For the filling:
8 oz (225 g) raspberries
3-4 tablespoons soft set raspberry jam
1 x 250 g tub mascarpone
1 x 200 ml tub fromage frais
1 level tablespoon caster sugar
1 teaspoon vanilla extract

To serve:
a little icing sugar

Method:

1. Pre-heat the oven to 170°C.
2. Take a very large mixing bowl. Measure the flour and baking powder into a sieve and sift into a bowl, holding the sieve quite high to give the flour a good airing as it goes down. Now all you do is simply add all the other sponge ingredients to the bowl and, provided the butter is really soft, you just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. This will take 1 minute but, if you don't have an electric hand whisk, you can use a wooden spoon with a bit more effort. 
3. What you now end up with is a mixture that drops easily off a spoon when you give it a tap on the side of the bowl. If it does seem a little too stiff, add 1-2 tablespoons of tap water and mix again.Now divide the mixture between the two tins, level it out and place on the centre shelf of the oven. It will take 30-35 minutes to cook – don't open the oven door until 30 minutes have elapsed. 
4. To test if they are cooked or not, touch the centre lightly with your little finger; if it leaves no impression and springs back, the sponge is cooked. 
5. Remove from the oven and after about 30 seconds loosen the edges by sliding a palette knife all round, then turn them out onto a wire cooling tray. Now carefully peel back the lining by gently pulling it back. Lightly place the other cooling tray on top and just flip them both over so that the tops are facing upwards (this is to prevent them sticking to the cooling tray
6. For the filling, combine the mascarpone and fromage frais in a bowl; a balloon whisk will amalgamate them quicker. Add the level tablespoon of sugar and one teaspoon of vanilla extract. 
7. Now spread one tablespoon of jam over one of the sponge cakes, follow this with half the cream mixture then scatter the raspberries all over that. Now add the remaining cream mixture and drizzle it with the rest of the jam. Place the second sponge cake on top. Press very lightly to sandwich everything together, then lightly dust the cake with icing sugar before serving.

Best Ever Banana Bread

TOTAL TIME: Prep: 15 min. Bake: 70 min.

MAKES: 16 servings
Yield: 1 loaf.

Ingredients:
1-3/4 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 medium ripe bananas, mashed (1 cup)
1/2 cup canola oil
1/4 cup plus 1 tablespoon buttermilk
1 teaspoon vanilla extract
1 cup chopped walnuts

Method:

1. In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.
2. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 1 hour 20 minutes or until a toothpick comes out clean. Cool on wire rack. 

Honey Grapefruit Smoothie

Ingredients:

One large ripe grapefruit
One tablespoon of honey

Method:

1. Cut the grapefruit in half, it is preferably to be cold (from the fridge), and remove the pulp with a spoon. Put the pulp of grapefruit and honey in a blender and mix until the mixture becomes smooth.

This magical drink contains useful elements like:

1. Pectin, which contributes to efficient excretion of excess cholesterol (if you eat grapefruit every it day reduces bad cholesterol by 15.5 percent and triglycerides by 27 percent), it also reduces the level of insulin in the blood and stabilizes the metabolism.
2. Lycopene, which helps in fighting toxins and harmful substances in the body.

A few sips of this drink, after lunch (wait 20 minutes after eating), is able to burn nearly half the calories gained during the meal.
The magic drink has healing effects on hypertension and cardiovascular diseases.
In addition, grapefruit contains a number of ingredients that help us fight cold and it is proven that prevents certain types of cancer and heart diseases.

Banana Cream Cheesecake

TOTAL TIME: Prep: 25 min. + chilling

MAKES: 10 servings

Ingredients:
1-3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted

FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3 to 4 medium firm bananas, sliced
1-3/4 cups cold milk
1 package (3.4 ounces) instant banana cream pudding mix

Method:

1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack.
2. In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.
3. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.

Honey Peach Frogurt (Frozen Yogurt)

Ingredients:
3 cups non-fat, plain yogurt
6 ripe peaches, pitted and cup into ½” slices
2 tablespoons honey

Method:

1. Line a colander or a sieve with a cheese cloth or coffee filter. Add the yogurt to the lined sieve/colander. Now put the sieve into a bowl and cover it with a plate. Place in the refrigerator for several hours. I let it sit overnight, but that is not necessary. 3-4 hours is plenty.
2. Place the peaches into a blender or food processor and puree. Add the strained yogurt to the peach puree and blend until well incorporated. Add honey and blend until combined. Transfer to a bowl and refrigerate for 2 hours until the mixture is chilled.
3. You may have to break up your mixture if the honey hardens, just use a spoon. Pour the peach yogurt mixture into the ice cream maker and freeze according to manufacturer’s instructions. I place a kitchen towel over the ice cream maker to help keep the cold in.
4. Remove from bowl of ice cream maker into an air tight container, place in freezer for a few hours until it becomes more firm.

Chocolate Banana "Ice Cream"

Ingredients:

6 ripe bananas (3 fresh and 3 frozen) 

3 tablespoons cacao powder (or cocoa powder) 

Method:

1. Place bananas in a blender. Blend until mixture starts to get creamy, scraping down sides as necessary. Add cacao powder and pulse until completely combined. 
2. Transfer to a resealable container and place in freezer for 3-4 hours. 
3. Scoop and serve or scoop and place scoops into a container for later use. If you decide to leave it in the freezer, just allow it to sit at room temperature for 10 minutes or so, to soften before serving. 

Strawberry Banana Ice Cream in 5 Minutes

Ingredients:

4 large bananas, frozen
4 cups strawberries, frozen
2 tablespoons sugar (or honey)

Method:

1. Place strawberries in a bowl or measuring cup, sprinkle with sugar and toss to combine. Place bowl in microwave at 30 second intervals until the strawberries soften slightly and the sugar dissolves in the juice.
2. Add bananas and strawberry mixture to the blender and blend until they reach the perfect consistency. When your ice cream stops moving in the blender, you will want to stop and scrape down the pitcher of the blender and stir a few times. About 2-3 minutes total blending time. Your frozen fruit may separate into tiny frozen chunks before it becomes a fabulous creamy consistency, so be patient.
3. Serve and enjoy! You can also transfer to a freezer safe container and allow ice cream to firm up in the freezer for 2 to 3 hours.

NOTE: There are no preservatives in your ice cream, so it will freeze solid. Simply remove from freezer 10 minutes before serving to allow to soften slightly. If freezes and keeps beautifully!

Banana Tres Leches Cake

Ingredients:

1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
5 eggs, separated
1 cup sugar, divided
1 teaspoon vanilla
2 ripe bananas, mashed
1/3 cup milk
1 can evaporated milk
1 can sweetened, condensed milk
1 pint heavy cream, divided – need 1/4 cup for the Tres milk mixture and remaining for frosting

Frosting
remaining heavy cream, for whipping
1 tablespoon sugar

1 cup toasted coconut
caramel sauce
banana slices

Method:

1. Preheat oven to 350 degrees. Generously spray a 9 x 13 inch baking pan with cooking spray.
2. In a large bowl, combine flour, baking powder, and salt.
3. In a mixing bowl, beat egg yolks with 3/4 cup sugar on high until yolks are pale yellow.
4. Stir in milk and vanilla, and add bananas. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
5. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
6. Fold egg white mixture into the batter very gently until just combined.
7. Pour into prepared pan and spread to even and flatten the surface.
8. Bake for 35 to 45 minutes or until a toothpick comes out clean.
9. Turn cake out onto a rimmed platter and allow to cool. I used a rimmed cookie sheet.
10. After cake has completely cooled, prick the top of the cake with a fork.
11. In a large measuring cup, combine condensed milk, evaporated milk, and heavy cream. Mix thoroughly.
12. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
13. Allow the cake to absorb the milk mixture for 30 minutes.
14. To frost the cake, whip remaining heavy cream with 1 tablespoons of sugar until thick and spreadable. Do NOT over whip – you could end up with butter. 
15. Spread over the surface and sides of the cake.
16. Garnish with toasted coconut, caramel sauce, and banana slices.

Banana Cake

Ingredients:

4 small bananas
2 1/2 tablespoons lemon juice, divided
3 cups flour
1/2 tablespoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1/2 cup brown sugar
3 large eggs
1 teaspoons vanilla
1 1/2 cups milk
Frosting
2 tablespoons butter
2 tablespoons milk
1/2 cup packed brown sugar
1 1/2 cups confectioners' sugar
8 oz cream cheese, room temperature

Method:

1. Preheat oven to 350°. Grease and flour a 9 x 13 pan.
2. Place 1 1/2 tablespoons lemon juice in a measuring cup. Top to 1 1/2 cups with milk. Set aside.
3. Mix together mashed banana with 1 tablespoon lemon juice.
4. Beat together butter, brown and white sugar until combined. Stir in eggs and vanilla until mixed.
5. Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. Fold in bananas. Pour into prepared pan, put into the oven and reduce heat to 275 degrees. Bake approx. 1 hour 15 minutes (see note below) minutes or just until toothpick inserted in center comes out clean (do not over bake). (If your cake is not cooked through, continue baking until a toothpick comes out clean).
6. Remove from oven and cool completely.
7. Frosting
8. Melt butter and 2 tablespoons milk over medium heat. Stir in brown sugar, bring to a boil and let boil for 1 minutes. Remove from heat and stir in 1/2 cup powdered sugar. Let cool and stir in remaining powdered sugar.
9. Beat cream cheese until fluffy. Add in brown sugar mixture.

Notes
The cooking time on this cake can vary greatly! Mine (along with many readers) takes about 60 minutes. Check your cake at 60 minutes, if it isn't ready, continue cooking until a toothpick comes out clean (this can be up to an additional 20-30 minutes depending on your oven). The result will be a moist and irresistible banana cake.

Easy Cherry Cake

Ingredients:

1 1/2 lbs pitted fresh or frozen and thawed cherries, or use blueberries or apples or peaches
1⁄4 cup whole wheat flour, plus more for pan
2 sticks (16 tbsp) unsalted butter, softened, plus more for pan
1 cup sugar
3 tbsp black currant jam
1 tsp vanilla extract
1 egg
2 1⁄4 cups whole wheat flour
1 tbsp baking powder
3⁄4 tsp kosher salt
1 cup buttermilk

Method:

1. Preheat the oven to 400° F. Toss cherries with 1⁄4 cup flour in a bowl and set aside.
2. Take a 13×17 baking sheet and grease it with butter. Dust with flour and set aside.
3. In a large bowl, using a hand mixer on medium speed, beat together the butter, sugar, black currant jam, and vanilla until pale and fluffy.
4. Add egg, and beat until incorporated. Do not over-mix.
5. In a medium bowl, whisk together the remaining 2 1/4 cups flour, baking powder, and salt.
6. With the mixer running on low speed, add flour mixture alternating with buttermilk in 3 batches.
7. Spoon batter into the buttered and floured baking pan and smooth evenly using an offset spatula.
8. Check on your cherries – if too much liquid collected at the bottom, drain first. Sprinkle cherries over the top.
9. Bake until cake is golden brown 40–50 minutes (It will depend on your oven)
10. Cool the cake on a baking rack and then cut into squares. Serve at room temperature.

Old-Fashioned Banana Pudding

Makes 6 servings

Ingredients:
2 1/2 cups whole milk, divided
1/4 cup cornstarch
1/2 cup sugar
1/4 teaspoon salt
2 egg yolks
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
2 fresh bananas cut into 1/8 inch slices
18 small shortbread cookies (I used Lorna Doones)
whipped cream (optional)

Method:

To make the pudding:

1. Put 2 cups of the milk in a medium saucepan over medium heat. In another bowl, combine cornstarch, sugar and salt with a whisk. Add the additional 1/2 cup cold milk and whisk to combine. Whisk in egg yolks until smooth.
2. When milk is hot but not boiling, slowly add a half cup of the warm milk into the cold mixture, whisking constantly. Then, slowly add the mixture into the pan of hot milk, whisking constantly. Continue to stir and heat until you see the first bubbles. Turn down to low heat and cook, stirring constantly, for another one-two minutes until pudding begins to thicken.
3. Pour the pudding into a bowl. Stir in butter and vanilla extract. To avoid a pudding skin on the top, you can place plastic wrap directly on the surface of the pudding. Cool the pudding in the refrigerator until ready to assemble. Whisk the pudding again before serving.

To assemble banana pudding parfaits:

1. Put a few spoonfulls of pudding at the bottom of each jar or serving cup. Spread a few banana slices on the pudding and crumble a cookie over the top. Add a few more spoons of pudding. Add banana and a cookie. Spread the final amount of pudding over the top and place a whole cookie on top.
2. If you are using whipped cream, add it between the layers of pudding.

Banana Pudding Cake

Ingredients:

3 eggs, separated
1/3 cup butter, softened
1/3 cup sugar
3 Tablespoons sugar
3 ripe bananas
1 teaspoon vanilla
3/4 cup flour
1 1/2 teaspoons baking powder
1 tablespoon lemon juice
1/3 cup brown sugar
1 cup hot water

Method:

1. Preheat oven to 375 degrees.
2. In a medium bowl, beat egg whites until foamy. Add 3 tablespoons sugar and continue beating until stiff peaks form. Set aside.
3. In a bowl combine 1/3 cup sugar, butter, egg yolks, 2 mashed bananas, vanilla and lemon juice until well combined. Mix in flour and baking powder.
4. Gently fold in beaten egg whites. Spread into a casserole dish.
5. Top with brown sugar. Blend together 1 cup of hot water and remaining ripe banana. Bring to a boil over medium heat (on the stove or in the microwave). Pour over brown sugar. DO NOT STIR.
6. Bake 25-30 minutes or until set.
7. Serve warm with ice cream.

Millionaire Pie

Ingredients:

1 prepared graham cracker crust
1 cup sweetened flaked coconut
1 can (15.25oz) crushed pineapple, well drained
1 cup maraschino cherries, drained & chopped
1/2 cup chopped pecans
1 can sweetened (Eagle Brand) Sweetened Condensed Milk
5 tablespoons lemon juice
1 tablespoon maraschino cherry juice
1 1/2 cups whipped topping (plus extra for garnish if desired)

Method:

1. In a large bowl, combine coconut, crushed pineapple, maraschino cherries, pecans, (Eagle Brand) Sweetened Condensed Milk, lemon juice and maraschino cherry juice.
2. Gently fold in whipped topping. Pour into crust.
3. Top with additional whipped topping and cherries if desired. Refrigerate 3 hours or overnight.