Banana Caramel Cream Cheese Pie
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  1. #1
    Registered User Sinclairwife's Avatar
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    Default Banana Caramel Cream Cheese Pie

    Banana Caramel Cream Cheese Pie

    Makes 8 servings

    Ingredients:
    Crust:
    1 1/4 cups graham crackers crumbs
    2 tbsp. granulated sugar
    1/4 cup (1/2 stick/2 oz.) butter, melted

    Cream Cheese Filling:
    1 8 oz. package cream cheese, softened
    1/4 cup powdered sugar
    1 cup heavy cream, whipped

    Caramel:
    1/2 cup granulated sugar
    2 tbsp. water
    3 cups heavy cream

    3-4 ripe bananas, sliced
    1/4 cup chocolate syrup (store bought)
    1/3 cup walnuts, coarsely chopped

    Garnish:
    Cocoa powder


    In a bowl, mix all crust ingredients together and press mixture into the bottom and up the sides of a 9-inch pie plate. Chill.

    For the Filling:
    Beat cream cheese and powdered sugar until light and fluffy. In another bowl, whip cream and fold into the cream cheese mixture.

    To make Caramel:
    Place sugar and water in a saucepan. Cook until sugar is melted and mixture turns golden brown. Remove from heat and add cream. Let cool.


    Place slices of banana over the crust and sprinkle with the chopped walnuts. Pour caramel syrup and the chocolate syrup over bananas. Spresd cream cheese mixture over top. Dust pie with cocoa powder. Chill for three hours or more before serving.

    Makes 8 slices.

  2. #2

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    Oh my!

  3. #3

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    OMG- I didn't even need to see the recipe. This sounds sooo good! Thanks!

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  5. #4

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    YUM!

  6. #5
    Registered User Sinclairwife's Avatar
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    Default Autumn Glazed Apple Cream Pie

    1 can regular sweetened condensed milk or eaglebrand low fat sweetened condensed milk
    1 1/2 cups sour cream
    1/4 cup frozen apple juice concentrate, thawed
    1 egg
    1 teaspoon vanilla
    1 9 inch storebought ready made graham cracker crumb crust (or shortbread or chocolate)
    2 apples, pared & thinly sliced
    2 tablespoons butter
    1/2 cup apricot preserves, warmed

    6 servings 1 9inch pie

    Whisk together Eaglebrand, sour cream, juice concentrate, egg& vanilla;pour into pie crust.

    Bake in a pre-heated 350 degree oven for 25-30 mins.
    or until center is set. Cool.
    Saute apples in butter until tender; arrange on top of baked pie.

    Spoon preserves over apples to glaze.
    Chill thoroughly.

  7. #6
    Registered User Sinclairwife's Avatar
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    Default

    THE ULTIMATE PUMPKIN PIE

    Pumpkin pie was introduced to the holiday table at the Pilgrim's
    second Thanksgiving in 1623.
    Decorate this American classic with some whipped cream, or serve the cream alongside.

    Crust
    1 1/4 cups all purpose flour
    1/2 cup powdered sugar
    1/2 cup (1 stick) chilled butter, cut into pieces
    3 tablespoons whipping cream

    Filling
    3/4 cup sugar
    1 tablespoon packed golden brown sugar
    1 tablespoon cornstarch
    2 teaspoons ground cinnamon
    3/4 teaspoon ground ginger
    1/4 teaspoon (generous) salt
    1 16-ounce can solid pack pumpkin
    3/4 cup whipping cream
    1/2 cup sour cream
    3 large eggs, beaten to blend
    1/4 cup apricot preserves

    For crust:
    Preheat oven to 350?F. Blend first 3 ingredients in processor until
    mixture resembles coarse meal. Add cream and process until moist
    clumps form. Gather dough into ball, flatten into disk. Wrap in
    plastic; chill 15 minutes.

    Roll out dough on floured surface to 14-inch round. Transfer dough to
    9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under.
    Make cut in crust edge at 1/2 inch intervals. Bend alternate edge
    pieces inward. Freeze 15 minutes.

    Line crust with foil, pressing firmly. Bake until sides are set,
    about 10 minutes. Remove foil. Bake crust until pale brown, about 10
    minutes more. Reduce oven temperature to 325?F.

    Spread preserves over crust; pour in filling. Bake until filling
    puffs at edges and center is almost set, about 55 minutes.
    Cool on rack.
    Cover; chill until cold. (Can be made 1 day ahead.)

    For filling:
    Using whisk, mix first 6 ingredients in bowl until no lumps remain.
    Blend in pumpkin, whipping cream, sour cream and eggs.

    Spread preserves over crust; pour in filling.
    Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack.
    Cover; chill until cold. (Can be made 1 day ahead.)

    Serves 8.

  8. #7
    Registered User Sinclairwife's Avatar
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    Default

    Pecan "Dessert Pizza"

    1 prepared pie crust (Pillsbury is one brand with a new crust you just unroll)
    1/2 cup brown sugar
    2/3 cup butter
    1/2 cup honey
    2 Tbl whipping cream
    1 bag pecans chopped (6 oz)
    2 cups pecan halves for optional garnish

    Unroll your pie crust into a 10-inch tart pan. The crust will run up the sides just a bit. You want at least a quarter-inch "lip" around the edges. Partially bake the crust at 350 degrees for 8 minutes. While the crust is baking, put the sugar, butter, honey, and whipping cream in a sauce pan. Warm it on Medium until everything is melted. Stir as needed. When melted, turn the heat up to bring the mixture to a boil. When it's just bubbling all around, turn it off.

    When you take the pie crust out of the oven, let it cool slightly and then put the chopped pecan pieces over the crust. Cover the crust with the pieces like you'd put chopped onions across a pizza crust. Spread them.

    Pour the melted mixture over the pecans. Bake the "pizza" at 350 degrees for 25 minutes. A word of caution: When you are using a tart pan, this kind of recipe will always have the tendency to "leak." You can't stop that. Just put a cookie sheet under the pan to catch the drips or you'll be cleaning your oven later.

    When the pecan "pizza" has gotten a golden brown, you're ready to take it out. While it's still warm, use the 2 cups of pecan halves (unbroken) to make a rim around the outside to decorate your tart. You don't have to, it's just a nice touch. This recipe is so easy it will take about as long to rim the tart as it did to assemble it. It's worth the effort. Press the pecans just a bit so they stick to your "pizza."

    A word of caution now: You'll need to release your tart from the pan before it's completely cool. If you don't, when the caramelized mixture cools you'll have to "dig" your "pizza" out of the pan.

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