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Banana split Brownies

Ingredients:

• 1 Box brownie mix
• 8 Ounces cream cheese
• 1 Cup confectioners sugar
• 3 Tablespoons butter or margarine
• 1 Teaspoon vanilla extract
• 1 Large can pineapple chunks, drained
• 1 Small jar maraschino cherries
• 3 Bananas
• 1/2 Cup chocolate syrup
• 3 Cups thawed cool whip

Directions:

Bake the brownie mix in a glass pan according to package directions. allow 1 hour to cool. While brownie mix is cooling combine butter, vanilla, cream cheese,and confectioners sugar until creamy.

On cooled brownies spread the cream cheese mixture over the top. Place the pineapples over the cream cheese. Slice bananas over the top of pineapple. Drizzle chocolate syrup over the bananas spread with cool whip and add cherries and ground nuts to finish.

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Grandmas Hummingbird Bars 

Ingredients:

• 3 Cups flour
• 2 Cups granulated sugar
• 1 Teaspoon Baking soda
• 1 Teaspoon cinnamon
• 1/2 Teaspoon salt
• 1 Cup vegetable oil
• 2 Teaspoons vanilla
• 2 Cups mashed bananas, ripe
• 1 Cup maraschino cherries, quartered
• 1 Cup pecans, chopped
• 3 Eggs, slightly beaten
• 1 Can (8 Ounce) crushed pineapple and juice of can

Glaze:

• 1/4 Cup butter
• 1-1/2 Cups powdered sugar
• 1-3 Teaspoons warm milk, as needed for consistancey

Old Fashion Kahlua Cream Pecan Pie

Ingredients:

• 2 Tablespoons, melted butter
• 1/3 Cup granulated sugar
• 3 Large eggs, lightly beaten
• 1/4 Teaspoon salt
• 3/4 Cup dark karo syrup
• 1/4 Cup Kahlua
• 1 Cup coarsely chopped pecans
• 1 Unbaked 9-inch pie crust

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Directions:

Pre-heat oven to 350 degrees F. Combine all the ingredients until well mixed. Pour the mixture into an unbaked 9-inch pie crust. Bake for 30 to 35 minutes or until set. Check oven after 25 minutes; if crust is getting too brown, remove pie from oven and carefully add foil to the edges. Then bake 5 to 10 minutes more. Cool on a wire rack.

Serves: 8

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Wisconsin Country Strawberry Cheescake

Ingredients:

• 2 (8 Ounce) packages cream cheese
• 2 Cups powdered sugar
• 1 Cup sour cream
• 1-1/2 Teaspoons vanilla, (divided uses)
• 2 Tablespoons plus 1/4  teaspoon almond extract, (divided uses)
• 1/2 Pint whipping cream
• 4 Tablespoons granulated sugar, (divided uses)
• 1 Angel food cake, torn into bite-sized pieces
• 2 Quarts fresh strawberries, cleaned, stemmed and thinly sliced

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Directions:

In a large bowl, cream together cream cheese and powdered sugar. Add sour cream, 1/2 teaspoon of the vanilla and 1/4 teaspoon of the almond extract. Set aside. 

In a small, deep bowl, whip the whipping cream, 1 teaspoon of the vanilla and 1 tablespoon of the sugar. Fold whipped cream into cream cheese mixture. Fold in cake pieces and set aside.

Combine strawberries, remaining 3 tablespoons sugar and remaining 2 tablespoons almond extract.

In a large glass serving bowl, layer ingredients in this order: one-third of the strawberries, one-half of the cake mixture, another third of the berries, remaining cake mixture, remaining strawberries. Cover and chill well before serving.

Serves 12-15

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Creamy Dreamy Coconut Cake

Ingredients:

• 1 Cup butter
• 1 Cup granulated sugar
• 1 Teaspoon vanilla extract
• 1/2 Teaspoon coconut flavoring
• 5 Egg yolks
• 2-1/4 Cup all-purpose flour
• 1-1/2 Teaspoons baking soda
• 1/2 Teaspoon salt
• 1 Cup buttermilk
• 3/4 Cup flaked coconut
• 5 Egg whites, stiffly beaten

Icing:

• 1/2 Cup butter
• 1-8 Ounce package cream cheese, softened
• 1/2 Teaspoon vanilla extract
• 1/4 Teaspoon coconut flavoring
• 3 Cups powdered sugar
• 3/4 Cup flaked coconut

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Directions:

Preheat oven to 350 degrees F. Grease and flour (3) 9-inch layer round pans; set aside.

In a large bowl, thoroughly mix butter and sugar. Add vanilla and coconut flavoring. Add egg yolks one at a time, beating well after each addition. Sift flour, baking soda and salt together. Add sifted dry ingredients alternately with milk. Blend in coconut, then fold in egg whites. Pour into prepared layer pans 1/2 full. Bake in preheated oven 20 to 25 minutes or until done. Turn layers out onto wire racks to cool.

Icing:

With an electric mixer on medium speed, mix butter, cream cheese, vanilla and coconut flavoring. Gradually add powdered sugar, beating until smooth. Spread icing between cooled cake layers and on top of cake. DO NOT! ice the sides. Sprinkle the coconut over the top.

Serves: 8

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True Vanilla Bean Pudding

Ingredients:

• 3/4 Cup sugar
• 3 Tablespoons cornstarch
• 3 Cups half and half
• 4 Egg yolks
• 1 Tablespoon unsalted butter
• 1 Vanilla bean, split
• 1 Cup crushed vanilla wafers
• 2 Cups raspberries
• 5 Mint sprigs, for garnish

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Directions:

In a saucepan combine sugar and cornstarch. Stir in half and half. Scrape the seeds from the vanilla bean and add to the half and half. Reserve the bean for another use. Cook, stirring over medium hear until mixture thickens. In a small bowl beat egg yolks. Gradually add half of cream mixture to yolks, stirring constantly, return egg mixture to saucepan and heat until simmering. Reduce heat and then simmer for 2 minutes more, stirring all the while. Remove from heat and stir in butter. Pour custard into 4 ramekins, about 1/2 full. Top each with vanilla wafers and raspberries. Cover with plastic wrap and refrigerate until ready to serve. Garnish with mint leaves.

Serves: 4

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Vanilla Bean Creme Brulee

Ingredients:

• 2 Cups heavy cream
• 1 Cup milk
• 1 Vanilla bean, split lengthwise
• 6 Egg yolks
• 1/3 - 1/2 Cup raw sugar or light brown sugar
• 1/4 Cup and 1 tablespoon sugar

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Directions:

Scald cream, milk and vanilla bean. Let steep off heat for 15 minutes. Pre-heat oven to 300 Degrees F. Whisk sugar and egg yolks until fluffy. Strain cream mixture, adding a little at a time.

Pour into 4-1 cup baking dishes, bake 30-35 minutes (still will wiggle when shaken.) Refrigerate at least 2 hours.

20 minutes before serving bring out dishes and sprikle with sugar evenly, perhaps with a sieve.

Light blowtorch and hold it so the flame just touches the surface, begin carmelizing the sugar, working in circles from center to edges of baking dish. If sugar begins to burn, remove torch flame and blow on the sugar. Serve Immediately.

Serves: 4

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Java Swirl Cheesecake

Ingredients:

Crust:

• 1 Cup chocolate wafer crumbs
• 1/2 Cup chopped pecans or almonds
• 3 Tablespoons butter, melted
• 3 Tablespoons sugar

Filling:

• 3 (8 Ounce) packages cream cheese, softened
• 3/4 Cup sugar
• 2 Eggs
• 2 Egg whites
• 1-1/2 Tablespoons cornstarch
• 1/4 Teaspoon salt
• 1 Cup sour cream
• 2 Teaspoons vanilla
• 3 Tablespoons sugar
• 1-1/4 Teaspoons instant coffee crystals
• 1 Teaspoon unsweetened cocoa powder

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Directions:

Mix chocolate crumbs, pecans, butter, and sugar in bottom of 9 inch springform pan. Pat mixture evenly onto bottom of pan; set aside while preparing filling.

Beat cream cheese and sugar in large bowl until fluffy; beat in eggs, egg whites, cornstarch, and salt. Beat in sour cream and vanilla until well blended. Remove 1/2 cup cheesecake batter. stir in 3 tablespoons sugar, instant coffee, and cocoa powder until well combined. Pour half of plain batter into crust in pan. Top with 5 spoonfuls of coffee batter. Using tip of knife or spatula, gently swirl coffee batter into cheesecake. Repeat with remaining batters. Bake in preheated 325 degree F. Oven 45-50 minutes or until center is almost set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake. Let Cheesecake cool completly; cover and refrigerate several hours or overnight before serving.

Serves: 16

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