Dessert

Ingredients 1 cup sugar (white is fine) 1/2 cup all purpose flour 1/2 tsp salt 2 cups milk (whole preferred) 1 tsp vanilla extract 1 tbsp butter 4 large egg yolks Box of vanilla wafers 4-5 ripe bananas 4 egg whites, at room temp 5 tbsp sugar 1/4 tsp cream of tartar 1/2 tsp vanilla extract Instructions Preheat the oven to 375°F and line the bottom of a 9x9 in. baking pan with vanilla wafers Peel and slice the bananas into 0.5 in. rounds. Cover banana slices with plastic wrap to keep from darkening and quickly make pudding Combine sugar, flour and salt in a bowl and stir well. Mash out any lumps In a heavy saucepan, beat egg yolks well. Make medium heat, slowly add flour, milk and vanilla mixture to the egg yolks, stirring constantly. Bring to a gentle boil and when it begins to thicken add the butter, continuing to stir. Keep boiling and stirring until the mixture reaches a nice pudding consistency (be careful to barely have enough heat to boil but not scorch the bottom) Remove from heat Place a layer of banana slices on top of vanilla wafers. Pour half the pudding over it. Put down another layer of vanilla wafers with another following layer of banana slices and cover with remaining pudding Beat the egg whites at high speed (use electric stirrer) until they form soft peaks. Add cream of tartar. At high speed, gradually add the sugar, a tbsp at a time and beat until stiff peaks form. Fold the vanilla into the meringue and spread the meringue over the pudding, sealing it at the sides of the dish Bake for 12-15 minutes until meringue browns

Ingredients 1 loaf stale french bread (doesn’t have to be stale) 1 quart (4 cups) milk 10 tbsp sweet butter, softened to room temp 4 eggs 1.5 cups granulated sugar 2 tbsp vanilla 1 cup raisins 1 cup confectioners sugar (this is powdered sugar with starch added, but buy it proper) 4 tbsp whiskey or more if you want Instructions Crumble bread into a large bowl and pour milk over it. Let stand for 1 hour Preheat oven to 325°F and grease 9x12x2 in. baking pan with 1-2 tbsp butter (use this much not less) In another bowl, beat together 3 eggs, all granulated sugar and vanilla extract. Stir this into the bread mixture and add raisins Pour into prepared baking pan, place on center rack and bake until browned (approx 70 minutes). Remove and cool to room temp Sauce: stir 8 tbsp butter and confectioners sugar together in a double broiler over simmering water until sugar is dissolved and mixture is very hot. Remove from heat. Beat the remaining egg well and whisk into the sugar mixture. Remove pan from base and continue beating sauce until it is at room temp. Add whiskey to taste (doubling is fine) Cut into squares and spoon a little sauce over each. Heat in the microwave to serve until sauce is bubbling

Ingredients Cake: 2 cups sugar, white 1.75 cups all purpose flour 0.75 cup cocoa powder 1.5 tsp baking powder 1.5 tsp baking soda 1 tsp salt 2 eggs 1 cup milk (whole preferred) 0.5 cup vegetable oil 2 tsp vanilla extract 1 cup boiling water Frosting: 0.5 cup butter 0.67 cup cocoa 3 cups powdered sugar 0.33 cup whole milk 1 tsp vanilla extract Instructions Preheat oven to 350°F and grease two 9" round baking pans Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat on med speed 2 minutes. Stir in boiling water (this makes it thin). Pour into pans and bake 30-35 minutes. Cool completely before adding frosting Frosting: Melt butter and stir in cocoa. Add powdered sugar and milk, beating on med speed. Add more milk if needed. Stir in vanilla. Makes about 2 cups total

Ingredients 1 cup all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 1/2 cup unsalted butter, room temperature 1/3 cup granulated sugar 2/3 cup light-brown sugar, packed 2 tsp pure vanilla extract 1 large egg 1 1/2 cups rolled oats 1 cup semisweet chocolate chips Instructions In a medium bowl, whisk together the flour and baking soda; set aside Combine the butter with both sugars; beat on medium speed until light and fluffy Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute Add flour mixture; mix until almost combined Stir in the oats and chocolate chips. Chill dough for one hour to overnight Preheat oven to 375°F Use a small ice cream scooper (two tablespoons) to Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely Notes Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off Chilling the dough is optional but it created a cookie that spreads out less, concentrates the flavor and dehydrates the dough a bit as well Toasted walnuts make an excellent addition to this cookie. Try adding in 1/2 to 1 cup of chopped nuts Your cookies are done when the edges start to brown. The centers will not be raw but they aren’t fully set either

Ingredients 1/4 cup butter 4 cups miniature marshmallows 5 cups crispy rice cereal Instructions Melt butter in a large saucepan over low heat Add marshmallows and stir until melted and well combined. Cook 2 minutes longer, stirring constantly. Remove from heat Stir in crispy rice cereal until well coated Press mixture evenly and firmly into a buttered 9x13-inch pan using a buttered spatula or waxed paper Cut into 2-inch squares when cool Notes Change out cereal for others like chocolate rice crispies, captain crunch, etc. Can add mini chocolate chips or m&ms too

Ingredients 2.75 cups flour 2 tsp cream of tartar 1 tsp baking soda 1 tsp salt 1 cup unsalted butter slightly softened 1.5 cups sugar plain 2 eggs 1 tsp vanilla extract Cinnamon coating ½ cup sugar 2 tbsp cinnamon Directions Preheat to 350 F In large bowl mix cookie ingredients and mix well. Separately in small bowl, mix coating ingredients and set aside. Of the cookie ingredient, create small balls, roll once in cinnamon mixture and then place on tray small cookie balls placed 2" apart. After preheated, bake for 8-10 minutes. Remove and let cool and then serve!