Boots’ Banana Pudding

My mother-in-law’s cousin makes this banana pudding for our family gatherings every single holiday, whether she herself will be there or not.  Dom and our sister-in-law, Melissa, have a Banana Pudding Race every holiday to see who can get to it first and leave the biggest hole.  I honestly forget who’s ahead…

1 large box vanilla pudding*
1 8-oz pkg. cream cheese
1 can sweetened condensed milk
1 8-oz container Cool Whip
Box of vanilla wafers
3 medium bananas

Mix first three ingredients; Fold in Cool Whip.  Layer w/ bananas and vanilla wafers; Chill 30 min.  

*I have begun to lay off of banana pudding due to the artificial colors in the vanilla pudding, and my new-found allergy to the “cream” in cool whip.

Double Decker Fudge (for the microwave!)

My grandmother gave me this recipe too!  She used to make it at Christmas when we would come visit, and I could have eaten the whole thing!  I was amazed to find how easy it is to make.  It does get kind of mushy if it stays out of the fridge too long.  Just sayin’…

1 c. peanut butter flavored chips
1 c. semi-sweet chocolate chips
1 (14-oz.) can sweetened condensed milk
1 t. vanilla extract 

In 2-cup glass measure, combine peanut butter chips and 2/3 cup sweetened condensed milk; cook on 100% power 1-1½ minutes, stirring after 1 minute, until chips are melted and mixture is smooth. Stir in ½ t of vanilla; spread evenly onto waxed paper-lined 8 inch square pan.  In 2 cup glass measure, combine remaining milk and chocolate chips; repeat above microwave procedure. Stir in remaining ½ t vanilla; spread evenly on peanut butter layer. Chill 2 hours or until firm.  Turn onto cutting board.  Peel off paper and cut into squares. Store covered in refrigerator.

Cream Cheese Poundcake

Now, THIS is what I’m talkin’ about!!!  I found this recipe in a small pamphlet-style churchy magazine my grandmother shared with me. The lady who provided the recipe used to make these cakes and give them to her church youth group.  The youth sold the cakes for $10 each and used the proceeds for their mission trips.  If that doesn’t make you feel better about humanity, I don’t know what will! 

I used this same recipe in my Bella Dolci days, baking them in my favorite “Cascade” pan from Wilton, and dusting them with powdered sugar before adorning them with fresh berries.  They were an awesome hit!

Without further adieu, I present the best pound cake ever:

1 8-oz. pkg Cream Cheese
3 sticks butter
3 cups sugar
6 eggs
3 cups all-purpose flour
2 tsp. Vanilla extract

Mix softened cream cheese and butter together until creamy.
Add sugar and mix until fluffy
Add eggs one at a time, beating well after each addition.
Add flour and beat for three minutes
Add vanilla and beat for two more minutes

Bake in tube/bundt pan at 300-325* for 1½ hours.

(*I suppose the baking instructions would be appropriate in a normal pan in a normal oven. My temperamental oven combined with my dark coated pan dictates that I bake this cake for exactly 1 hr. 10 minutes at 300 degrees even.)

Memorable Biscotti

This is the first biscotti I ever baked, made during the experimental college years.  I fell in love with it instantly.  It does have that licorice hint because of the anise extract.  I will post variations of this recipe later. 

1 c. softened butter (no substitutes)
1 c. sugar
3 eggs
1 t. vanilla extract
1 t. anise extract
3 c. all-purpose flour
1 T baking powder
½ t. salt
1 c. chopped almonds

In a mixing bowl, cream butter and sugar.  Beat in eggs, one at a time.  Stir in extracts.  Combine flour, baking powder and salt; add to creamed mixture.   Stir in almonds. 

Line a baking sheet with foil and grease the foil.  Divide dough in half. On the foil, form dough into two 11×3” rectangles.  Bake at 300° for 35 minutes or until golden brown and firm to the touch. 

Remove from oven and increase temp to 325°. 

Using the foil, lift rectangles onto wire racks.  Cool completely.  Place on a cutting board and cut diagonally with a serrated knife into ¾-inch slices.  Place with cut side down on ungreased baking sheet.  Bake for 10 minutes.  Turn over; bake for 10 more minutes.  Cool completely on a wire rack.  Store in airtight container.

Yield: about 2½ dozen.

Spice Tea

This is also from my grandmother’s recipe file, and another of my favorites.  The extra Vitamin C in the Tang kept me virus-free for an entire winter!

18 oz.  Tang*
1.5 oz. Lipton Lemon Tea (unsweetened**)
4 c. sugar
2 t. cinnamon
½ t. ginger
½ t. cloves

Mix together; serve with boiling water to taste.  (I usually use 2-3 teaspoons in a mug.)

*I am sorely disappointed to alert you to the fact that Tang contains artificial colors Yellow 5 and Yellow 6 and the preservative BHA, all of which are big-time Purpose Driven Mom no-no’s.  I am searching for a suitable substitute and will update this recipe as soon as possible.

**The unsweetened Lipton lemon tea mix is extremely hard to find.  If you buy pre-sweetened tea mix, omit the sugar from the recipe.  And, as any Purpose Driven Mom will tell you, double check what your sweetener is made of.  😉  Lipton uses real sugar in the non-diet versions.  That being said, please note that the Lemon flavor variety of the Lipton tea mix contains Red #40 and several other ingredients that raised my eyebrows.  However, I noted that the Lipton tea mix unsweetened regular flavor contains only tea and maltodextrin.  The choice is yours. Personally, I’d sacrifice the lemon in order to get a purer tea product, and just squeeze a little fresh organic lemon juice into the hot tea for flavor.

MaMa's Hot Cocoa Mix

Over the river and through the woods to grandmother’s house we go…  This is my grandma’s recipe for hot chocolate.  While I no longer approve of the powdered creamer and all its chemical ingredients, it is the favorite hot chocolate of my childhood.  (Stir often…it tends to settle in the cup quickly.)

1 8-qt. Box powdered milk
1 1-lb. Box Nestle Quick
2 c. powdered sugar (sifted)
1 6-oz. Jar Coffee Mate 

Mix Well.  Use 1/3 cup of mix added to boiling water to make one cup cocoa.

Muffaletta Cheese Ball

My mom came up with this one Christmas, and every time I share it people go crazy!  It’s a really good cheeseball, and super easy.  Go ahead.  You know you want to make it!  😉

1 8-oz bar cream cheese, softened
3-4 T muffaletta olive mix
chopped salami and ham (optional)

Spoon the 3-4 T of olive mix into a small bowl, being sure to drain as much oil off of the mixture as possible (I sometimes spoon it onto a paper towel and pat it dry.)  Blend the olive mix into the cream cheese, finaly shaping the mixture into a ball.  Roll the ball in the chopped salami and ham to cover.  Serve on a really cute platter with some fancy crackers and voila!  You’re the hit of the party!!

Mulled Cranberry Cider (Wassail)

Tags

beverages, cider, holidays

1½ – 2 cups sugar

6  3-inch sticks of cinnamon

1 T whole cloves

2 quarts water

32 oz cranberry juice cocktail**

¼ cup lemon juice

1 cup orange juice

Place cinnamon sticks and cloves in center of 8-inch square of cheese cloth and tie with a string.  Place in large dutch oven with sugar, water, cranberry juice and lemon juice. Bring to boil, stirring occasionally.  Once it boils, reduce heat and simmer 10 minutes. Discard cheesecloth packet and add orange juice.  Stir.  Serve hot or cold. 

**may substitute pomegranate juice for the cranberry juice cocktail.