124580 bake mile high banana Recipes

instant vanilla pudding mix, cold milk, bananas, sliced into 1/4 inch slices, prepared chocolate crumb crust, hot fudge topping, dark rum, pineapple chunks, drained, maraschino cherries with stems, drained, walnut pieces

crushed pineapple in juice, white cake mix (we tested with duncan hines), vanilla instant pudding mix, eggs, milk, divided, canola oil, vanilla extract, almond extract, ground cinnamon, white chocolate baking bar, finely chopped (we tested with ghirardelli), flaked sweetened coconut, chopped pecans, toasted, chopped banana (about 3 medium), white chocolate cream cheese frosting, garnish: toasted pecans

banana, baked pie crust, banana instant pudding or 2 (3 1/2 oz) packages instant vanilla pudding (4 serv), milk, cold, cool whip, thawed

apples, peeled,cored and thinly sliced, bananas , split lengthwise and cut in half, lemon , juice of, dark brown sugar, light brown sugar, apple juice, ground cinnamon, vanilla

flour, baking powder, granulated sugar, salt, baking soda, unsalted butter, buttermilk, flour, butter, melted

fine-quality unsweetened chocolate, chopped, unsalted butter, softened, cake flour (not self-rising; sift before measuring), unsweetened cocoa powder (not dutch-process), baking soda, baking powder, salt, eggs , at room temperature 30 minutes, granulated sugar, light brown sugar, pure vanilla extract, sour cream, sugar, all-purpose flour, unsweetened cocoa powder (not dutch-process), whole milk, fine-quality unsweetened chocolate, finely chopped, pure vanilla extract, unsalted butter, at room temperature

all-purpose flour, sugar, baking powder, cream of tartar, salt, shortening, egg, beaten, milk

all-purpose flour, baking powder, cream of tartar, salt, sugar, butter (i use margarine) or 3/4 cup margarine (i use margarine), egg, milk

flour, cream of tartar, baking powder, salt, egg, milk, shortening (substitution lard tender flake), butter

butter, sliced mushrooms, eggs, separated, salt, pepper, baking powder, milk, cheese, grated

sugar, cornstarch, salt, milk, egg yolks, butter or margarine, vanilla, ripe bananas (about 6 oz. each), whipping cream, chocolate curls (optional; see notes )

banana scones, all-purpose flour, whole wheat flour, baking powder, salt, nutmeg, chopped dates, oil, mashed bananas, egg (beaten ), mix together flour , salt, baking powder, nutmeg and dates. mix together oil, banana and egg. add banana mixture to flour mixture and mix until combined. add a little milk if too dry. on floured surface, knead a few times. pat to 3/4 thickness and cut into desired shapes. bake at 400 degrees for 15-20 minutes or until lightly browned.

banana cake mix (regular size), baking powder, ripe bananas, eggs, water, vegetable oil, chopped walnuts, sugar, king arthur unbleached all-purpose flour, butter

baked pie crust, bananas, sliced, softened cream cheese, milk, instant vanilla pudding, real lemon lemon juice

baked pie crust, bananas, sliced, softened cream cheese, milk, instant vanilla pudding, real lemon lemon juice

baking powder, whole banana mashed, butter or shortening, oatmeal processed, salt, soy milk, sugar

white fish , split in half lengthwise, tomato puree, olive oil, sugar, salt and pepper, water, dried herbs, bananas

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt