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Posts Tagged ‘banana desserts’

Fresh Banana Cream Cheesecake An early Father’s Day present for my husband came in the form of a cheesecake. Testing recipes is an occupational and personal hazard for me (think hips), so I gave this fresh-flavored and ultra-creamy dessert to him as a gift. Being the good husband that he is, I knew he would share it. I could bake a cake and eat it, too. Pretty clever of me, wasn’t it?

Fresh Banana Cream Cheesecake
Recipe from Robbie’s Recipe Collection

INGREDIENTS
20 vanilla cream sandwich cookies
1/4 cup margarine, melted
24 oz. cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup mashed bananas
1/2 cup whipping cream
2 teaspoons vanilla extract

DIRECTIONS
1. Process cookies in a blender or food processor. Pulse to finely chop.

2. Add melted margarine or butter and pulse until thoroughly combined.

3. Press mixture into the bottom of a 10-inch springform pan; refrigerate.

4. Beat cream cheese with an electric mixer until creamy.

5. Beat in sugar and cornstarch.

5. Beat in eggs, one at a time.

6. Beat in bananas, whipping cream, and vanilla.

7. Pour mixture into prepared crust.

8. Place pan on a cookie sheet and bake in a 350°F oven for 15 minutes.

9. Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set.

10. Allow to cool completely before removing rim of pan.

11. Refrigerate cheesecake, uncovered, at least 6 hours.

Serves 12

LINNELL’S NOTES
1. I used a 9½-inch springform pan and I’m glad I did. This recipe does not make a tall cheesecake, so it was perfect with the smaller pan.

2. Because I used a smaller pan than specified, I used fewer cookies. Even then, the crust was a little thicker than I would have preferred.

3. I used butter instead of margarine, basically because I didn’t have margarine on hand. 1/4 cup of butter is equivalent to 2 ounces of butter for those that weigh their ingredients.

4. Even though the directions don’t state it, don’t forget to preheat your oven.

5. I served each slice with a dollop of whipped cream, a banana slice and a small sprig of mint.

Enjoy!

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Lightly freckled bananas sit on my kitchen counter and beg to be eaten while still in their prime. A thought crosses my mind, “What about using them in a dessert for the potluck dinner tonight?” Being short on time, I search for a quick and easy banana recipe. Voilà! Paula Deen to the rescue again! This recipe tantalizes me, because it contains all sorts of sinful ingredients like cream cheese, whipped cream and sweetened condensed milk. But what really lures me in is the use of a big-time favorite cookie of mine – buttery Pepperidge Farm Chessmen cookies. I can’t wait to sample this dessert! Hold on a minute . . . how am I going to taste this luscious banana dessert AND serve it at a potluck? I don’t think anyone will notice a missing corner piece, do you?

Not Yo’ Mama’s Banana Pudding
Recipe courtesy of Paula Deen

Ingredients:
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions:
1. Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies . . .

. . . and then layer bananas on top of them.

2. Notice that some of the cookies are broken. Eat them.

3. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
4. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies.

4. Refrigerate until ready to serve.

Serves 12.

Linnell’s Notes:
1. Because I like my banana desserts to be full of fresh banana flavor, I cut up eight bananas.
2. To prevent the bananas from turning yellow, I sliced the bananas and, in batches, put them in a strainer over a bowl and poured lemon juice over them. I poured the lemon juice from the bowl back into the measuring cup to use again.

3. For better flavor, I whipped up some fresh whipping cream and used it in place of the frozen whipped topping.
4. This recipe does come together easily and makes a wonderful dessert for potlucks, family dinners, and parties.

ENJOY!

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