Banana Cream Pie

 Banana Cream Pie

1 (9-inch) pie crust
3 mieium bananas
1 tsp lemon juice
1/2 cup sugar
6 Tbs cornstarch
1/4 tsp salt
3 cups milk
2 egg yolks
1 1/2 tsp vanilla
(whipped topping optional) 

Bake pie crust according to package directions; let cool. Slice 2 bananas; toss with lemon juice. Layer in bottom of pie crust.

Combine sugar, cornstarch and salt in medium saucepan. Combine milk and egg yolks; slowly add to dry mixture. Add to medium saucepan and cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute, stirring constantly. Remove from heat, stir in vanilla and pour into pie shell. Immediately cover with waxed paper. Cool. Just before serving, remove waxed paper and slice remaining banana. Garnish pie with banana and whipped topping or cinnamon and powdered sugar if desired. 

Makes 8 servings.

Pineapple-Coconut Party Cake (Hummingbird Cake)

 Pineapple-Coconut Party Cake (Hummingbird Cake)

Cake

2 cups granulated sugar
1 cup Butter Flavor Crisco all-vegetable shortening plus additional for greasing
3 eggs 

1 tsp pure vanilla extract

1 tsp coconut extract

3 cups sifted all-purpose flour

1 Tbs baking powder

1 cup milk

Topping 

1 can (20 oz) crushed pineapple or pineapple tidbits in unsweetened juice

1 Tb cornstarch

1 cup firmly packed light brown sugar

1 cup shredded coconut

1 cup shopped pecans

1/2 tsp rum extract or 1/4 cup rum

1/4 tsp pure vanilla extract

3/4 cup golden raisins 

1. Oven to 350 F. Grease 13x9x2 inch pan with shortening. Flour lightly.

2. For cake, combine granulated sugar and 1 cup shortening in large bowl. Beat at medium speed of electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in 1 tsp. vanilla and coconut extract until blended.

3. Combine flour and baking power in medium bowl. Add to creamed mixture alternately with milk, beating at low speed after each addition until well blended. Beat at medium speed 2 minutes. Pour into pan. Spread evenly. (batter will be thick)

4. Bake at 350 F for 35-45 minutes or until toothpick inserted in the center comes out clean. Cool completely in pan on wire rack.

5. For topping, drain 2 Tbs juice from pineapple. Combine juice and cornstarch in small bowl. Stir to dissolve.

6. Combine pineapple, remaining juice and brown sugar in medium saucepan. Bring to a boil. Stir in cornstarch mixture. Boil and stir 1 minute or until mixture is thickened and clear. Remove from heat. Stir in coconut, nuts, rum extract and 1/4 teaspoon vanilla. 

Little Country Pumpkin Cake

 Cake

2 cups boiling water

1/2 cup raisins

2 cups granulated sugar

1 cup melted Crisco all-vegetable shortening plus additional for greasing

1 can (16 oz) solid-pack pumpkin (not pumpkin pie filling)

4 eggs

2 cups all-purpose flour 

1 Tb ground cinnamon

2 tsp baking powder

1 tsp baking soda

1 tsp ground ginger

3/4 tsp salt

1/4 tsp ground cloves

Frosting

1/4 cup butter flavor crisco all-vegetable shortening

2 cups confectioners (powdered) sugar 

3 Tbs milk 

1 tsp pure vanilla extract

optional: chopped nuts 

1. Oven at 350 F. Grease 10-inch round cake pan. Flour lightly. Place cooling rack on counter top for cooling cake.

2. For cake, pour boiling water over raisins. Drain. Press to remove excess water. 

3. Combine granulated sugar, 1 cup melted shortening, pumpkin and eggs in large bowl. Beat at medium-high speed of electric mixer 5 minutes. Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins with spoon. Pour into pan. 

4. Bake for 55 to 60 minutes or until toothpick inserted into center comes out clean. DO NOT OVERBAKE. Remove cake to rack to cool. Cool 10 to 15 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate.

5. For frosting, melt 1/4 cup shortening in small saucepan on low heat. Transfer to medium bowl. Add confectioners' (powdered) sugar. Beat at low, then high speed until blended. Add milk and vanilla. Beat at high speed until smooth and frosting is of the desired spreading consistency. Frost top and side of cake. Press nuts into side of cake and around outside top edge. 

Makes one 10-inch round cake