Banana Pudding Ice-Cream Pie

As I was pondering what sweet treat to make for our dinner guest Shannon and Sid, I remembered I had some half & half in the refrigerator.  My initial thought was Banana Pudding Ice-Cream.  The only problem was, I really wanted a pie.  So here is my creation.  Not only did I prepare ice-cream using my Cuisinart Ice-Cream Maker https://www.cuisinart.com/products/ice_cream/ice-30bc.html which I truly love, I got my pie also.  And by the time I served this amazing dessert, I had used all of the vanilla wafers, which was my intention.  I loath having left overs with not enough for a recipe.  Then it just sits in the pantry and eventually goes stale.  Honestly while I was making this, I ate numerous cookies, hehehe. 

Banana Pudding Ice-Cream Pie

Ingredients for pie crust:

1 1/3 cup vanilla wafer crumbs

1/4 cup granulated sugar

1/4 cup plus 2 Tablespoons butter, melted

Ingredients for Banana Pudding Ice-Cream:

1 can sweetened condensed milk

2 cups half & half

3 Tablespoons banana cream instant pudding mix, (dry)

1 ripe banana, sliced very small.  I used my large grater.

1/2-3/4 cup broken vanilla wafers, I leaned towards the 3/4 cup.

Directions for pie crust:

Preheat oven 375".

Melt butter in a medium microwave bowl.  

Add vanilla wafer crumbs and sugar to melted butter and mix well. 

Place crumb mixture into a 9" springform pan or pie plate.  Bring crust up the side just a little, or not.  No need to spray pan.

Bake for 5 minutes.

Cool, then place in freezer while you make your ice-cream.

Directions for banana ice-cream:

Mix together banana cream instant pudding mix, half & half, and sweetened condensed milk.

Pour into your freezer bowl of your ice-cream maker.

Freeze according to the ice-cream makers instructions, mine took about 30 minutes.  

When the ice-cream begins to thicken add the vanilla wafers and banana.

When done spoon the ice-cream into the pie crust.
Then I spooned on a layer of whipped cream and returned it to the freezer.

When ready to serve top with additional whipped cream if desired and a vanilla wafer cookie if you want it to look pretty.  And you know you do.

American Sniper The Legend

There are some things that come to mine when you think of America.  Freedom, opportunity, football, apple pie, hotdogs and The American Sniper,  Chris Kyle, Legendary U.S. Navy Seal, a real life story of an American hero and the sacrifices made by all veterans and their families.  This movie was directed by Clint Eastwood, who like Chris was a veteran. http://www.answers.com/article/1214217/13-celebrities-who-served-in-the-military.  I did not know Chris, but my brother Robert was a friend of his and had spoken of him on more than one occasion.  What an honor it must have been to be friends with such a hero.  It's such a tragedy that America has lost someone so young that had the skill, along with the courage, to protect our freedom.  There are numerous negative comments about snipers in the news lately.  If you were the one being held hostage, wouldn't you be praying that a sniper and his team could bring you back to safety?   I surely would!  Those thinking of him as a coward would believe differently if they were in harms way.  Excuses cannot be made for illogical reasoning.  As my husband Stone always says, "there is no medicine for stupidity."   Unfortunately, they will just have to live with their ignorance.
Carleen, Daniel, Helen, Mary, Stone and myself had the privilege of seeing the movie The American Sniper this evening.  While doing so I was reminded of the sacrifices that not only the military personal make, but also the families.  I speak from experience.  It's not easy when a spouse is deployed.  The partner left behind becomes more self-reliant while taking on the role for him or herself and the family.  The children get older and many warriors have a difficult time figuring out their new role in the family upon returning from deployment.
The movie American Sniper is the biggest war movie of all time.  It's about sacrifice, heroes, not just Chris, but all the military soldiers and what they do to protect our freedom.

My brother, Robert and Chris Kyle at a University Of Texas Football game.

Rich Emberlin, Burton Gilliam, Robert Johnson and The legend, Chris Kyle.

Chris Kyle-My brother, Robert Johnson and Rich Emberlin

Please send Facebook request for Robert Johnson to https://m.facebook.com/robert.johnson.7564129?ref=bookmark

 Twitter request @ https://twitter.com/rjjohnson1145

http://www.imdb.me/robertjjohnson

Chris, the legend releases steam from the pie while it bakes.  He redirects steam from the inside out as it bakes allowing for a crispy crust without overcooking the filling.

The Legendary Apple Pie

Ingredients:

1 (9 inch) double crust pie

5 cups Granny Smith Apples, peeled and sliced very thinly

4 Tablespoons flour

1 1/2 cup sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

6 Tablespoons butter, melted
2-3 Tablespoons cream or milk
Wilton's White Sparkling Sugar

Directions:

Peel and slice thinly, apples and place into a large mixing bowl.  Add flour, sugar, cinnamon, nutmeg, and butter.  Mix well.  Pour in to medium size pot and cook over medium heat about 5-10 minutes, stirring occasionally just to precook the apples a little.  You do not have to pre cook the apples, but I do. Set aside to cool.  

Preheat oven 425'.  Roll out pie crust and place into a 9 inch pie pan.  Pour in cooled filling.  In the middle of the pie filling place your Chris, The Pie Bird Funnel.  The Pie Bird Funnel that I have named Chris The Legend http://www.lecreuset.com/pie-bird  protects the pastry crust to avoid sagging.  It also provides a way for steam to escape therefore keeping the crust dry and crisp.  And lastly, helps to avoid leaks from the pie filling.  

Roll out second layer of pie crust cutting our a X in the middle for "Chris The Legend" the Pie Bird Funnel to stick out. 

Placing the second layer of pastry on top  of filling, the top of Chris The Legend should poke up through the pastry.  Crimp sides all around the pie.  Brush top of crust with cream or milk, sprinkle with Wilton's White Sparkling sugar http://www.wilton.com/store/site/product.cfm?sku=pg_sparklingsugars.   Bake for 40-45 minutes.  Serve with caramel ice-cream.  You know you want some.

This was a birthday gift from my daughter Malia a few years ago.  She knows how much I enjoy baking and like most bakers I love having all the neat little cooking gadgets.  I named my Pie Bird Funnel, "Chris The Legend."   Like Chris, The Legend protecting our country, the pie bird protects the pie while making it bake to the most perfect Apple Pie you will have ever eat.  

Dinner and Dancing

Dinner and dancing, what could be more fun!!!  So last year my New Year's resolution was to learn to dance.  2014 was coming to an end and I still didn't feel comfortable with my moves.  Then there I was at Tootsie's Orchid Lounge in Nashville, out on the dance floor.  Nobody told me I had to have two and a half vodka's with lime and lemon for my body to move.  Just think, all that time and thats all I needed.  There will be no stopping me now.   In fact, I feel so comfortable now with my motion, I don't need a vodka...  So thats what tonight was all about.  Carleen and Daniel came for dinner followed by dancing.  They just began taking Swing Dance lessons and were leading the way.  

Originating in America in the 1940's was the East Coast Swing.  Carleen and Daniel seen doing the wrap-in wrap-out move.

Carleen and Stone practice the wrap-in wrap-out move.

Ceviche

I've made Ceviche, recipe here: http://yallcomeoninthedoorsopen.blogspot.com/2014/12/stormy-christmas-eve.html several times now and I must say that I never tire of it.  Served with Tostitos and  Hint Of Lime Chips was the perfect accompaniment. 

White Chicken Chili

This is Gina and Pat Neely's recipe that I made for the first time this past November, recipe here:   http://yallcomeoninthedoorsopen.blogspot.com/2014/11/the-family-arrives-let-celebration-begin.html when all the family came in for my son's wedding.  It's very flavorful and hearty.  You can eat it with some Tostitos with a Hint Of Lime Chips,  or as we do with some good ole Mexican Cornbread.

Mexican Cornbread

 I've made this recipe http://yallcomeoninthedoorsopen.blogspot.com/2014/11/the-family-arrives-let-celebration-begin.html twice now.  While it is good, I had some course ground cornmeal that I thought I would try.  Even though it is still very good, I think I will go back to using my regular old cornmeal that is a very fine grain.   

This Coconut Cream Pie starts off being my mama's recipe that I have very fond memories of her making during my childhood.  But as time has gone by, I have changed it a bit by using whipped cream in place of meringue in and on top of the pie.  Also, I toast the coconut. Other than that it is all the same. 

 

 

Coconut Cream Pie

Ingredients:

1 (9" pie shell), baked

1/4 cup flour

1/2 cup sugar

1/4 teaspoon salt

1 1/2 cup scalded milk

3 egg yolks

2 Tablespoons butter
1/2 teaspoon vanilla
6 Tablespoons sugar
1/8 teaspoon salt
1 cup (8 ounces) shredded coconut, plus 1/2 cup (4 ounces), toasted for on top of the whipping cream.
Directions:
1. To Pre-Bake Pie Shell, chill your pie shell in refrigerator for 30 minutes.  Preheat oven to 450'.  Line Pie shell with circle of parchment or wax paper and fill it with pie weights spread to the edge and place more near the sides than in the center.  Set the pie shell on a baking sheet.  Bake for 10 minutes, then decrease heat to 375' and bake for 5 minutes more.  Remove pie shell from oven.  Remove parchment and pie weights out of the shell.  Poke the bottom of the pie shell in 3-4 places with the point of a sharp knife to prevent the shell from forming bubbles as it finishes baking.  Return shell to oven and bake for 15-18 minutes, or until it is golden brown.  Cool completely before filling.
2.  Heat oven to 300'.  Place 1 1/2 cups coconut on a baking sheet.  Toast coconut until lightly browned, bake 5 minutes, stir.  Then another five minutes, stir. One more time bake for 5 minutes.  It should look light brown.
3.  Mix flour, 1/2 cup sugar, and salt in a microwave safe bowl.
4.  Add scalded milk and stir well.
5.  Cook in microwave 1 minute then whisk.  Then microwave another minute and stir.  Microwave another minute, whisk.
6.  Beat egg yolks well, stir in a little of the hot mixture and pour back into bowl.
7.  Cook in microwave for 1 minute.
8.  Remove and add vanilla and butter.
9. Let filling cool.
10.  Fold in 1 cup toasted coconut into cooled filling.
11.  Make stabilized whipped cream following directions below.
12.  Fold 1 cup of stabilized whipped cream into cooled pie filling.
13.  Pour into baked and cooled pie crust.
14.  Top with remaining stabilized whipping cream, sprinkle with toasted coconut.

Stabilized Whipped Cream:

You can make  this whipped topping ahead of time and it won't separate or go runny!  The vanilla pudding adds an extra richness to the flavor without being enough to know that its instant pudding.  You could use any flavor of instant pudding to change up the usual whipped cream flavors.

Ingredients:

1 pint heavy whipping cream

1 Tablespoon Jello Instant Vanilla Pudding Mix (dry)

1 teaspoon vanilla extract

1/3 cup confectioners' sugar (or to taste)

Directions:

Put all the ingredients in a large mixing bowl.

Mix on low speed until ingredients are combined.

Mix on high speed until soft peaks form, scraping sides of bowl often. 

Store tightly covered in the refrigerator for up to 3 days.

So I couldn't decide what pie I wanted for tonight, so I made both.  You can never have too many pies, right?  I was sixteen when I started working at Fairfield Hospital.  One day I went to lunch and one of the sweet ladies that was the cook had made this fabulous sweet treat.  I asked for the recipe and this has been a family favorite ever since.  My son ,while in college, worked at a summer camp in West Virginia and was competing in a baking challenge. He won using this recipe.

The top gets all brown and crackly while the inside is this rich, buttery goodness that you can't stop with just one bite.  And why would anyone want to.  Hey, I ran this morning!!!

Fairfield Hospital Buttermilk Pie

Ingredients:

1 (9 inch) unbaked pie crust

1/4 cup flour

1 3/4 cup plus 2 Tablespoons granulated sugar

1/2 teaspoon salt

3 eggs

1/2 cup butter, melted

1/2 cup buttermilk

1/2 teaspoon vanilla extract

Directions:

Preheat Oven 350'.
Melt butter in microwave.
In a mixing bowl add flour sugar salt and stir together.  Next add eggs, buttermilk, vanilla and melted butter.  Mix together.
Pour into pie shell and bake for 30-40 minutes or until set.  If not set make a tent using foil so it doesn't brown to much, not letting the foil touch the pie.  It will peel the top layer off if you do.  Doesn't change the taste just the look.
Let cool, can serve with whipped cream if you like.  If you like? Of course I like!!!

I just love this tablecloth.  Stone and I were in Budapest, Hungry this summer and when I saw it, I just had to have it.  It is very colorful and covered in embroidered flowers.

A Cold Philadelphia Move

Stone and I arrived in Philly close to midnight.  It was a bitter, wintry night, twenty-three degree's when our plane landed.  The wind was blowing and there was snow on the ground, brrrrr....  This was going to be a cold trip.  Michael was right on time.  We grabbed our luggage as he pulled up through the pick up lane.  Quickly we gave hugs and loaded up the bags.  I welcomed the warmth of his vehicle with the heat blasting. He even thought of dear old mom and had the heat seater on, how sweet was that.  At this time of night there was very little traffic on the road. Maybe it had something to do with the weather.  We chatted about the move, school, and all the latest happenings since we had seen them six weeks ago.   In no time we had arrived at their new place that he and Delia had moved into just that afternoon.  Stone and I were excited that movers had been hired to move them. All that was left to do was help them unpack and set up house.   Delia had everything ready when we arrived.  Towels were in the bathroom and beds made.  Before leaving for our flight to Philly, I had made some Chocolate Chip cookies and packed them in my suit case.  After retrieving the cookies, we gathered in the kitchen where we stayed up until 2:30 in the morning talking and eating.  Finally, we went to bed knowing it was going to be a long few days ahead of us.   

As morning approached I was ready to begin our day.   Delia was up starting the coffee for Stone, as Speck and Baloo made their rounds to make sure all were awake.  The sun was out, but it was sooooo cold.  I was dreading leaving the confines of the warmth, but excited to help pick out new things for their dwelling.  Delia and I spent six hours out and about running errands and shopping.   No matter what I did, I couldn't get warm.  I had four layers on, just not the right kind for Philly weather.   All the while, Michael and Stone stayed behind working.  Stone's official job was a box crusher and disposal of boxes.  By the end he was a master.  

On our Third night in Philly we took time to go out for dinner.  I had read about a place called Coyote Crossing, http://coyotecrossing.com, a Mexican restaurant and had mentioned it to Michael and Delia.  Neither had heard of it but each are always up for trying new places.  We arrived later in the evening, so even though the place was full we didn't have to wait.  From what I understand that is not the normal, especially in the summer.  The outdoor patio is a huge draw.   The restaurant, located in a neighborhood of houses, had just be renovated.  The outside was twinkling with lights, drawing us in. The fireplace was all aglow. My only disappointment was there was no available setting for us next to the fireplace.  I could see it, but not feel it. I needed warmth!!! We had a delightful evening, the atmosphere was festive and the food really good.  I was so excited about dessert.  I had never had Tres Leches, Three Milk Cake.  It was luscious and I devoured every bit, not leaving a morsel.  I will definitely be making one of these in the future.   When it was time to leave, Michael retrieved his vehicle and drove up to the door, saving us from having to be out in the frosty weather any longer than necessary.  That was so sweet.  After arriving back home we had intended on working some more on unpacking. But after a full day and full stomachs, we just couldn't do it.  We called it a night.  

By Sunday we had a lot done.  Delia and I ran a few more errands while Michael and Stone did the same.  Everyone made it back in time for the Dallas Cowboy's football game.  Delia made guacamole, chips where set out and the wings where in the oven.  All that was needed was for the Cowboy's to win!  Well, at least the food was good.  Even Baloo was upset that the Cowboy's lost.  He was moping around, it was his birthday and he wanted a win!  Delia had picked up a doggy birthday cake and I had gotten him a bag of his favorite treats.  Michael served Baloo and Speck each a piece of the cake.  Neither one wasted anytime consuming it. 

With the game a loss, we moved on.  It was time to complete the unpacking.   By the time we left for the airport the next day, all the boxes where unpacked and all but two pictures where hung. It looked like a home and a beautiful one at that.  As Michael left to catch the train to work, it was time for Stone and I to leave and head back to Tennessee.   The snow was gone and in its place was rain as Delia drove us to the airport.  Our flight home was scheduled to leave at four in the afternoon.  Apparently there was some mechanical problem with the plane that didn't make me feel real good.  Stone had received numerous messages that our flight was delayed.  Honestly I didn't think we where going to make it home last night.  Finally they called us to board.  We where so excited to be on our way. When we arrived home, Stone and I stated it was sure good to be home.  The next time we go to Philly I will make sure its when the weather is warm.  

Happy 2nd Birthday Baloo