Aug 24, 2020
Banoffee pie is a caramel and banana dessert in a rich, buttery graham crust and topped with whipped cream and chocolate shavings. Now that bananas are available on the Island, give this easy recipe a try.
Ingredients
Graham Cracker Crust:
2 1/4 cups graham cracker crumbs
2 Tablespoons sugar
1/2 cup unsalted butter
Filling:
1/2 cup unsalted butter
1/2 cup dark brown sugar packed
1 14-ounce can sweetened condensed milk
Topping:
1 1/2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
4 bananas sliced
chocolate shavings
Directions
In a large bowl, combine graham cracker crumbs, sugar, and melted butter. Press in the mixture into the bottom and sides of a pie dish. Chill the crust until firm; about 30 minutes.
Melt butter in a medium-sized saucepan over medium-low heat. Stir in brown sugar and stir until the sugar is dissolved. Add the condensed milk and bring it to a boil for a few minutes stirring continuously (the mixture will darken to a caramel colour). Pour the filling over the crust. Chill the crust again for 45 minutes, or until firm.
In a large chilled bowl, add cold heavy cream, powdered sugar, and vanilla extract. Whip ingredients together with an electric mixer on high speed until the cream is thick and stiff peaks form.
Top the chilled caramel-filled crust with sliced bananas, followed by the whipped cream, and then sprinkle chocolate shavings over the whipped topping.
Jul 20, 2020
Chocolate, marshmallows, and graham crackers! What would summer be without S’mores? Forget the campfire and bake a batch of these gooey bars of deliciousness instead. They’re easy to make and ready within 30 minutes.
Ingredients
- 3 cups graham cracker crumbs
- ½ cup light brown sugar
- ¼ teaspoon salt
- 14 tablespoons unsalted butter, melted
- 1 bag (12-ounce) milk chocolate chips
- 14-ounces sweetened condensed milk
- 1 bag (10-ounce) mini white marshmallows
- Chocolate Fudge Sauce
Directions
- Preheat oven to 325℉. Line an 8×8-inch baking pan with baking parchment paper.
- In a medium bowl, stir together the graham cracker crumbs, brown sugar, salt, and melted butter until all of the crumbs are evenly moistened. Pour graham mixture into the baking pan; spread and press into an even layer. Bake until lightly browned; about 10 minutes. Remove from the oven.
- Place chocolate chips and sweetened condensed milk in a microwave-safe bowl. Heat for 1 minute on high in the microwave. Then stir. If necessary, heat at 10-second intervals until chocolate is completely melted and smooth. Pour chocolate over the graham cracker crust and spread into an even layer.
- Spread marshmallows evenly on top of the chocolate layer. Gently press the marshmallows into the chocolate. Heat oven to broil. Place the baking pan on the center rack. Broil until the marshmallows are puffed and browned; about 1 to 2 minutes. Remove from the oven and let cool briefly. Drizzle with chocolate fudge sauce, then slice and serve.
Jul 7, 2020
Baked beans are an excellent go-to side dish for summer meals. This recipe uses canned beans and then adds a mix of ingredients for a deep and complex flavour.
Prep time: 10 min • Cook time: 1 hour 15 min • Total time: 1 hour 25 min
Ingredients
- 1 tablespoon olive oil
- 1 small sweet onion, finely diced
- 1 red bell pepper, seeded and finely chopped
- 1 pound Italian sausage (hot or mild), chopped
- 1 16-ounce can pork and beans
- 1 24-ounce can Bush’s Original Baked Beans
- 1 cup barbecue sauce
- ½ cup ketchup
- 1 tablespoon whole-grain mustard
- 2 tablespoons spicy brown mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon chili powder
- 2 tablespoons molasses
- 4 tablespoons brown sugar
- 8 slices bacon, cooked and crumbled
Directions
- Preheat oven to 350℉. Grease a 9×13-inch baking dish with cooking spray.
- In a large skillet, add 1 tablespoon of olive oil and onions; cook for 3-5 minutes then add the Italian sausage.
- Cook until the sausage is almost cooked through, add in the bell peppers. Cook until sausage is fully browned, and onions and peppers are soft.
- Drain off any excess liquid. Add the beans, barbecue sauce, ketchup, mustard, Worcestershire sauce, soy sauce, chili powder, molasses, and brown sugar to the sausage mixture. Simmer for 5 minutes.
- Pour mixture into the baking dish. Sprinkle the cooked bacon over the top of the bean mixture.
- Cover baking dish with foil wrap and cook for 40-45 minutes.
- After 45 minutes, remove the foil; cook for another 10 minutes. Let cool for about 7 minutes before serving.
May 19, 2020
Recipe by Betty Crocker Kitchens
Prep Time: 15 mins • Total Time: 1 hr 50 mins • Serves: 12
Do you remember growing up with this classic cake? Upside-down Pineapple Cake is fruity, gooey, and delish! With Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this dessert prepared in just 15 minutes. Just bake, flip, and enjoy!
Ingredients
- 1/4 cup butter
- 1 cup packed brown sugar
- 1 can (20 oz) pineapple slices in juice, drained, juice reserved
- 1 jar (6 oz) maraschino cherries without stems, drained
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- Vegetable oil and eggs called for on cake mix
Directions
- Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
- Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
- Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
May 19, 2020
Prep Time: 40 mins • Cook Time: 30 mins • Serves: 8
Ingredients
- 16 oz egg noodles
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and diced
- 1 garlic clove, minced
- 1/3 cup flour
- 1 3/4 cups chicken broth
- 3 cans solid white tuna, drained
- 2 cups reduced-fat milk
- 1 teaspoon French or German mustard
- 1 cup shredded gruyère cheese
- 1 cup shredded cheddar cheese
- 1 cup panko breadcrumbs
- small handful parsley leaves, chopped
Directions
- Preheat oven to 375°F. Lightly grease a 9”x13” baking dish.
- Boil the pasta, according to package directions. Add the broccoli florets the last 5-6 minutes of cooking. Drain the pasta and broccoli. Set aside.
- In a large skillet over medium heat, add the olive oil, onions, and carrots. Cook until carrots are tender, then add the garlic. Cook for another minute.
- Sprinkle flour over the carrot and onion mixture and cook for 1-2 minutes, stirring occasionally.
- Whisk in the chicken broth until smooth and thick.
- Add the tuna, stir until well combined. Add the milk, mustard, and stir in the cheese.
- Place the cooked and drained noodles and broccoli florets in the 9”x13” baking dish. Pour or spoon tuna mixture over the noodles and broccoli and stir to mix. Sprinkle the panko breadcrumbs over the tuna mixture.
- Bake for 25-30 minutes, or until breadcrumbs are golden brown.
- Sprinkle parsley over the casserole, and serve.
May 7, 2020
This whipped coffee beverage is all the rage, and one Mom is sure to love. With just a few ingredients you can whip up a Mother’s Day treat in just minutes.
Serve hot or cold, and feel free to use your favourite milk! Top with chocolate shavings, cocoa powder, a pinch of cinnamon, or crumbled biscuits, if desired.
Ingredients
2 tablespoons instant coffee or espresso powder
2 tablespoons sugar
2 tablespoons boiling water
14 fl oz milk (iced or hot)
Directions
- In a small bowl, add the instant coffee, sugar and boiling water. Using a hand-held mixer or a whisk, whip the coffee mixture until it is fluffy and holds stiff peaks.
- Fill two glasses with either heated or iced milk; divided equally; 7 ounces in each glass. Spoon dollops of the whipped coffee mixture on top of the milk. Serve and enjoy!
