• 7 slightly underripe large bananas
• 1 1/2 C sugar
• 8 large egg yolks
• 6 tablespoons of cornstarch
• 6 C half-and-half
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter
• 1 tablespoon vanilla extract
• 3 tablespoons lemon juice
• 1 box vanilla wafers
• 1 C heavy cream
• 1 tablespoon sugar
• 1/2 teaspoon vanilla extract

Roast Bananas: Use upper-middle rack position and heat oven to 325 degrees.  Place 3 unpeeled bananas on baking sheet and bake for 20 minutes.  Cool for 5 minutes.

Make Pudding: Bring half-and-half, 1 C sugar, and salt to simmer over medium heat in a large saucepan.  Meanwhile, whisk 1/2 C sugar, egg yolks, and cornstarch in a medium bowl until smooth.  Whisk 1/2 C of simmering mixture into yolk mixture.  Slowly whisk the tempered yolk mixture into sauce pan.  Cook, whisking constantly, until mixture is thick and large bubbles appear at surface (about 2 minutes).   Remove from heat and stir in butter and vanilla.

Process pudding: Transfer half the pudding into a food processor and add warm peeled roasted bananas and 2 tablespoons of lemon juice and process until smooth.  Stir back in with remaining pudding mixture.  Scrape into a large bowl, place plastic along top and cool for 45 minutes.

Assemble and chill: Cut remaining bananas into 1/4 inch slices and toss in bowl with remaining lemon juice.  Layer pudding, cookies, bananas and repeat ending with pudding.  Place plastic wrap directly on pudding and chill at least 8 hours.

Make whip and serve: Mix on medium cream, sugar, and vanilla until stiff peaks form (2 minutes).  Can refrigerate for 4 hours.

• 2 sticks of butter
• 2 eggs
• 1 Cup of brown sugar
• 1 Cup granulated sugar
• 14 oz chocolate bars (chopped)
• 3 Cups flour
• 1/2 tsp Salt
• 1 tsp baking powder
• 1 tsp baking soda
• (optional) 1.5 Cups of chopped nuts

Directions:

1. Cream butter, eggs, sugars.
2. Sift flour, salt, baking soda, baking powder together and add to mixture.
3. Stir in chocolate (and nuts).
4. Mold into cookies.
5. Bake 7-9 minutes at 375 degrees.

Ingredients:

• Two 8 oz packages of cream cheese, softened
• 2 Cups confectioners sugar
• 2 boxes of vanilla instant pudding
• 3 cups milk
• Two 8 oz containers of Cool Whip
• 2 tsp vanilla extract
• 2 packages of Oreo cookies (double stuffed is better), crushed with a rolling pin
• Gummy worms

Directions:

1. In a large bowl, cream confectioners’ sugar and the cream cheese with a mixer, then add the vanilla extract.
2. Mix milk and pudding in a separate mixing bowl.
3. Combine these two mixtures in large bowl.
4. Add Cool Whip and blend together.
5. In a large clean bowl, put a layer of the Oreo cookie crumbs on the bottom, then add a layer of the mixure.  Keep alternating layers and end with cookie crumbs on the top.
6. Stick gummy worms down into the cookie mixture to make it look like they are coming up out of the so called dirt.
7. Serve chilled.

Ingredients:

• Yellow cake (cooled to room temperature) I make two 9-inch rounds and layer the cake.
• 1 (14-ounce) can sweetened condensed milk
• 1 1/4 cups heavy cream
• 1 (14-ounce) can evaporated milk
• 2 tablespoons light rum
• Dulce de leche (caramel syrup)

Directions:

1. Invert the cake into a jelly roll pan or baking tray with a raised edge (something to catch the syrup).
2. Use a fork to pierce holes in the top of the cake. Another option is to cut off a very thin top layer of the cake.

Milk Syrup

1. Whisk together the sweetened condensed milk, evaporated milk, heavy cream and rum in a mixing bowl, until well blended.
2. Pour syrup over the cake a little at a time, until it soaks through. This is a cake that demands patience!
3. Pour the milk syrup slowly and let it soak in. Use your fork to help it along a bit, piercing here and there through the syrup until it soaks in. Keep doing this until most of the milk syrup is absorbed. Don’t worry if there is still a pool of syrup around the bottom of the cake, it will gradually soak in.
4. Cover the now syrup-drenched cake in plastic wrap and refrigerate for at least three hours.

Before you serve, spread a layer of dulce de leche on the top of one of the 9-inch cakes. Then put the other 9-inch cake on top. Drizzle more dulce de leche on top of this cake and down the sides of the cake. Be generous on with the dulce de leche. Enjoy!

Ingredients:

• Refrigerated roll-out pie pastry
• 1/2 cup of raisins
• 1/4 Cup of softened butter
• 1/4 Cup of packed brown sugar
• Pinch of salt
• 1/2 Cup of corn syrup
• 1 egg (slightly beaten)
• 1/2 teaspoon vanilla

Directions:

1. Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
2. In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
3. In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
4. Add egg and vanilla and mix well.
5. Drain raisins.
6. Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
7. Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
8. Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
9. I like runny– the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
10. Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

• Yellow cake
• Crushed pineapple
• Cool whip
• Shredded coconut
• Instant vanilla pudding
• 2 Cups of milk
• Softened cream cheese (8 oz)

1. Make a yellow cake.
2. Cool cake.
3. Mix instant vanilla pudding 2 cups of milk and softened cream cheese; beat until creamy.
4. Spread over cake (cake must be cool).
5. Spread crushed pineapple over pudding.
6. Spread cool whip over pineapple.
7. Top with coconut. Refrigerate .

• 6 Tbsp. brown sugar
• 4 tsp. cornstarch
• 1/2 c. cold water
• 3 c. blueberries
• 2 Tbsp. butter
• 2 tsp. lemon juice
• Biscuit topper

Instructions:

1. Combine brown sugar, cornstarch and water; add berries.
2. Cook and stir until bubbly and translucent.
3. Add butter and lemon juice.
4. Spoon into 2-quart casserole.
5. Top with biscuit rounds.
6. Bake are 400° for 25 minutes.