Banana Cream Pie

This recipe comes from my daughter's mother-in-law (Sheila Thorpe). It is delicious but don't be tempted to turn up the heat too much or it will scorch. She uses Marie Calendar's frozen pie crust but you can make a home made one if you want. Just before serving she tops it with whipped cream and slices bananas on top. Enjoy!!

Sheila's Banana Cream Pie (one pie)

3/4 c. sugar

3 rounded tbsp. corn starch

1/4 tsp. salt

2 c. whole milk

3 egg yolks

2 tbsp. butter

1 tsp. vanilla

1 pastry shell

Combine sugar, corn starch and salt in a pan. Gradually stir in milk. Cook over medium heat until just a low boil. Cook for 7 minutes, stirring frequently so it doesn't burn. Take a little of the hot mixture into a separate bowl and mix in the egg yolks. Stir this mixture into the mixture on the stove. Cook on a low boil for another 7 minutes stirring constantly so it doesn't burn. Remove and add butter and vanilla. Cool to room temperature and pour into pastry shell.

Chocolate Chip Pecan Pie

This one is soooo good, I had to share! Try it this Christmas!

Chocolate Chip Pecan Pie

3 eggs
1 1/2 c. sugar
1/2 c. flour
6 T. butter, melted
1/2 t. salt
1/2 t. lemon juice
1/2 c. corn syrup
1 1/2 c. semisweet chocolate chips
1 1/2 c. pecans
1 recipe pastry for a 9 inch single crust pie

Directions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl beat eggs until light and fluffy. Add sugar, flour, butter, salt, lemon juice and corn syrup. Mix thouroughly, then stir in chocolate chips and pecans. Pour mixture into pie shell.
3. Bake in preheated oven for 45 minutes or until set and golden.

Pumpkin Cinnamon Rolls

I saw this recipe on Good Things Utah one day, and it looked so yummy so I wanted to post it here. I haven't tried it yet, although I need to soon, so if anyone tries it before I do, please leave a comment on what you think...


Prepared by GTU viewer Carrie Swenson

Ingredients:

2 T. yeast
1/2c. warm water
1/2 c. canned pumpkin
2/3 c. sugar
½ t. salt
1 egg, beaten
¼ c. melted, butter
1/4 t. ground cloves
1 t. cinnamon
4-5 c. bread flour
½ c. brown sugar, packed
2 T. cinnamon
2 T. melted butter
Method:


Dissolve yeast in warm milk. Wait 5 minutes. Add pumpkin, egg, sugar, butter, salt, cinnamon and cloves and mix well. Slowly add flour one cup at a time. Scrape down sides of bowl after each addition of flour. Turn into lightly greased bowl, cover and set in warm place until double in bulk. Punch down dough and let rest for 5 more minutes. Roll dough out into a rectangle.
Brush dough with melted butter. Sprinkle the dough with sugar and cinnamon mixture. Starting with long side of dough, roll up jellyroll style. Pinch seams to seal. With sharp serrated knife cut roll into 12 1 in. pieces. Place rolls, cut side up in greased 9*13 pan. Cover and let rise until double, 30 to 45 minutes.
Bake rolls at 350 degrees about 20 minutes or until golden brown. Drizzle with caramel frosting as soon as they come out of the oven. Let cool until warm, add the rest of the frosting. Enjoy!

Caramel Frosting

¼ c. butter
½ c. brown sugar, packed
2 T. milk
¼ t. vanilla
Pinch of salt
½ c. to ¾ c. sifted powder sugar

In a small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over med. Low heat 1 minute. Transfer to small bowl and cool mixture. Stir in vanilla, salt, and powder sugar. Beat with Electric mixer until well blended. If necessary, add more sugar for desired consistency.

Pumpkin Bars

I got this recipe off another site called "Celery Go?". They are delicious so I thought I would share the original post.

Pumpkin Bars

Before I post this recipe, I want to give full credit to Dr. Deborah Dean, a professor of mine from BYU who first introduced me to these delightful treats! I hope she won't mind my re-posting the recipe here. I just made these again the other day, and think that they are a wonderful fall dessert.

4 eggs
1 16oz. can pumpkin
2 cups sugar
1 cup oil
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp baking soda

Mix ingredients thoroughly. Pour batter onto large, greased cookie sheet (similar to a jelly-roll pan). Bake at 350 degrees for about 20-25 minutes. When cooled, frost with the following cream cheese frosting. (We make ours with Tofutti cream cheese, and no one has ever been able to tell the difference, a fact I'm fairly proud of!)

1 package cream cheese
6 tablespoons butter
1 teaspoon vanilla
3-5 cups powdered sugar depending on your sweetness preference. (we use 3-4)
2-3 tablespoons milk (if needed to thin the frosting to spreadable consistency. We don't usually need it, but the Tofutti cream cheese may not be as stiff as the real stuff...)