Summer Dessert Pizza Recipe

Summer Dessert Pizza Recipe

Ingredients

• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon lemon extract
• 1-1/4 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• GLAZE:
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 1/4 cup water
• 1/4 cup orange juice
• TOPPING:
• 4 ounces cream cheese, softened
• 1/4 cup confectioners' sugar
• 1 cup whipped topping
• 1 firm banana, sliced
• 1 cup sliced fresh strawberries
• 1 can (8 ounces) mandarin oranges, drained
• 2 kiwifruit, peeled and thinly sliced
• 1/3 cup fresh blueberries

Directions

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat well. Cover and refrigerate for 30 minutes.
• Press dough into a greased 12-in. x 14-in. pizza pan. Bake at 350° for 12-14 minutes or until light golden brown. Cool completely on a wire rack.
• For glaze, combine sugar and cornstarch in a small saucepan. Stir in the water and orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool to room temperature, about 30 minutes.
• For topping, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Add whipped topping; mix well. Spread over crust. Arrange fruit on top. Brush glaze over fruit. Store in the refrigerator. Yield: 12-16 servings.

(Source)

Banana Nut Bread

Banana Nut Bread

Ingredients
2 1/2 cups white sugar
1 cup shortening
3 eggs
1 1/2 cups mashed bananas
3 cups all-purpose flour
1 1/4 cups buttermilk
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, baking powder, and soda. Stir in nuts if desired. Pour batter into two greased 9x5 inch pans.
Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.

(Source)

Banana Cream Pie

Banana Cream Pie

For the crust

1.5 packets of Tennis Biscuits
For the filling
2 cups milk
1 cup cream
1 tin condensed milk
1 tsp vanilla extract
4 tbsp (just over 1/4 cup) cornflour/maizena
4 egg yolks
3 large bananas, roughly chopped
Topping
2 large bananas, thinly sliced
approximately 2 cups whipped cream

1. Place the biscuits in a food processor. Process until they are completely broken up and there are no big lumps visible.
2. Place in the bottom of a pie dish.
3. For the filling, bring the milk, cream, condensed milk and vanilla to a boil.
4. Meanwhile, whisk together the cornflour and egg yolks.
5. When the milk mixture is hot, spoon some of it onto the egg yolk mixture and whisk well. Pour the egg yolks back in the pot and allow to heat slowly while stirring constantly.
6. The mixture will become very thick. Stir continuously to prevent the filling from burning.
7. When the mixture is cooked through (no floury taste), pass it through a sieve to get rid of any lumps that may have formed.
8. Mix in the chopped bananas and pour onto the biscuits. Place a piece of cling wrap directly on the surface to prevent a skin from forming.
9. Place in the fridge for 2-3 hours until set.
10. To serve, remove the cling wrap and arrange the sliced bananas on the pie. Pipe the whipped cream on top, grate some chocolate over (if desired) and serve.

(Source)

Banana Cream Pie

Banana Cream Pie

For the crust
1.5 packets of Tennis Biscuits
For the filling
2 cups milk
1 cup cream
1 tin condensed milk
1 tsp vanilla extract
4 tbsp (just over 1/4 cup) cornflour/maizena
4 egg yolks
3 large bananas, roughly chopped
Topping
2 large bananas, thinly sliced
approximately 2 cups whipped cream

1. Place the biscuits in a food processor. Process until they are completely broken up and there are no big lumps visible.
2. Place in the bottom of a pie dish.
3. For the filling, bring the milk, cream, condensed milk and vanilla to a boil.
4. Meanwhile, whisk together the cornflour and egg yolks.
5. When the milk mixture is hot, spoon some of it onto the egg yolk mixture and whisk well. Pour the egg yolks back in the pot and allow to heat slowly while stirring constantly.
6. The mixture will become very thick. Stir continuously to prevent the filling from burning.
7. When the mixture is cooked through (no floury taste), pass it through a sieve to get rid of any lumps that may have formed.
8. Mix in the chopped bananas and pour onto the biscuits. Place a piece of cling wrap directly on the surface to prevent a skin from forming.
9. Place in the fridge for 2-3 hours until set.
10. To serve, remove the cling wrap and arrange the sliced bananas on the pie. Pipe the whipped cream on top, grate some chocolate over (if desired) and serve.

Banana Pie Cups

Banana Pie Cups

 

Ingredients

 

Crushed vanilla wafers

Vanilla pudding

Ripe bananas; sliced

Whipped topping

Directions

1. Crush vanilla wafers in a plastic bag and spoon about 1/3 cup into the bottom of a glass.

2. Pour vanilla pudding over top wafers (I found it easiest to put the pudding into a plastic bag, snip the corner and squeeze it in...gives you a bit more control and it's less messy).

3. Top pudding with sliced bananas, then refrigerate if not serving immediately.

4. Once ready to serve, top bananas with whipped cream (I use Cool Whip, so I do the plastic bag trick again for a neater appearance. Or you can use canned whipped cream).