Tag: eating

Banana Split Pudding With Praline Sauce. When Fact Met Fiction

Banana Split Pudding With Praline Sauce

Robin Liner Leave a comment

Banana Split Pudding With Praline Sauce first makes an appearance in the third episode of When Fact Met Fiction.

Jon is being led away into Celeste’s office for a “talk” with Poppy Stanhope. But on the way Poppy spies the photo display for her recipe, “Banana Split Pudding With Praline Sauce. She stops to address Mel as he prepares to take the photo. She questions why he has a bikini instead of a coconut bra.
POPPY
(joyfully)
My Banana Split Pudding with Praline Sauce…
(correcting Mel)
Shouldn’t there be a coconut bra instead of a bikini.
MEL
Have any laying around?
POPPY
A few.
The story Jon Frank writes on the show and the story that ends up being published have definite differences, but the Banana Split Pudding and the coconut bra play an important part in one of the most entertaining stories found in Southern Sunset Magazine. You can read, Tarzan And The W.A.S.P. before you dive into making some of the best Banana pudding you’ve ever tasted. Or you can watch the episode that inspired it HERE.

This Banana Split Pudding recipe is enough to feed a small crowd.

Perfect for family gatherings and potlucks.

Banana Split Pudding With Praline Sauce. When Fact Met Fiction
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Banana Split Pudding With Praline Sauce
Prep Time
15 mins
 

Banana pudding is a southern staple in the dessert category. Now we have raised the bar by having banana folded in throughout the pudding, adding a delectable praline sauce and strawbeey garnishes.

Course: Dessert
Cuisine: American
Servings: 10
Ingredients
  • 4 1/2 cups Milk
  • 2 cups sugar divided
  • 6 eggs separated
  • 1/2 cup cornstarch
  • 6 Large Bananas
  • 1 tsp vanilla
  • 2 tbsp butter
  • 1 box Nilla Wafers
  • 6 Strawberries
  • 1 cup Brown Sugar Firmly Packed
  • 1/2 cup Half and half
  • 1/2 cup butter
  • 1/2 tsp vanilla extract
  • 1/2 tsp rum extract
Instructions
Pudding

  1. Preheat Oven to 400 degrees F

  2. In a large saucepan whisk 4 cups milk and 1 1/2 cups sugar. Place pan on medium heat and bring liquid to a simmer.

    Pudding

  3. Whisk the egg yolks together .

  4. Temper the egg yolks by adding a small amount of the hot milk then whisk the egg mixture into the rest of the hot milk mixture.

  5. Make a slurry by dissolving the cornstarch in the remaining milk.

  6. Whisk the slurry into the hot milk mixture. bring it to a boil then reduce heat to a simmer. Cook the mixture stirring constantly, until the pudding is thickened. This will take 4 - 7 minutes. Remove from heat.

  7. Chop 3 bananas into 1/2 inch cubes. and slice the other 3 bananas (set theses aside)

    Chopped Bnanas

  8. Fold into pudding the vanilla, cubed bananas and butter.

  9. In a large, oven safe dish make one single layer of Nilla Wafers, sliced bananas, and pudding. Depending on the shape and depth of your dish you will make either 2 or 3 layers. Set aside.

Meringue

  1. Beat egg whites with whip attachment until soft peaks form. slowly add the remaining sugar and whip into stiff peaks.

  2. Cover the pudding completely with the meringue and bake at 400 degrees F for 3-4 minutes. Remove from oven.

Praline Sauce

  1. Combine brown sugar, half and half and butter in small saucepan. Heat to boiling and stir 1 minute. Remove from heat and stir in extracts.

    Praline Sauce

  2. Drizzle praline sauce over the meringue and garnish with strawberries.

Add some pizazz by garnishing with decorative strawberries.

Do you have a favorite dessert that is perfect for serving a large group of people?

Tell us about it in the comments.

Be sure to share this recipe with your friends and Subscribe to this website for more videos, stories and recipes.

Thanks For Reading

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Double Dutch Chocolate Brownies

Double Dutch Chocolate Brownies

Robin Liner Leave a comment

” So, Jon, what’s the story for Double Dutch Chocolate Brownies?” Olivia asks.

Jon smiles at the mention of his first name and adds, “Let me think. I see a young bearded Amish man, Jacob. He looks over his hard earned crops to lock eyes with Miriam…”

This was how Episode 2 of When Fact Met Fiction ended. Click the link to watch it if you haven’t had the chance yet. Then head on back because you won’t want to miss this amazing recipe. But before you get to baking consider the following piece of trivia about the story written to accompany the recipe for Double Dutch Chocolate Brownies.

A friend recently informed me that Amish romances are called ‘Bonnet Rippers’. For some reason that term cracks me up. Today, you can lose ourselves for a few minutes in our own ‘Bonnet Ripper’ Amish love story, about the  afore mentioned Jacob and Miriam. And this one has some hints of the Christmas holiday. Read Schokolade now.

As always, we will follow up our story with the recipe for Double Dutch Chocolate Brownies, so be sure to come back to this recipe, because you’ll be wanting to get baking.

Double Dutch Chocolate Brownies
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Double Dutch Chocolate Brownies

The richness of Dutch processed cocoa and the decedance of whipped ganache make this delicious brownie 'melt in your mouth' good.

Course: Dessert
Cuisine: American
Servings: 12
Ingredients
  • 1 1/3 cups all purpose flour
  • 2 cups sugar
  • 3/4 cup Dutch Processed Cocoa
  • 1/2 tsp salt
  • 4 eggs slightly beaten
  • 1 cup butter melted
  • 2 tsp vanilla extract
  • 6 oz dark chocolate, chopped or semi sweet chocolate chips
  • 3/4 cup plus 2 tbsp heavy cream
Instructions
Brownies

  1. Preheat oven to 350 degrees. Grease a parchment papaer lined  large cookie sheet and set aside. Place a large mixing bowl in the freezer to chill.

  2. Combine all of the dry ingerdients in a large mixing bowl and mix well.

  3. Stir in the butter, eggs and vanilla and spead evenly into parchement paper lined cookie sheet.

  4. Bake at 350 degrees for 18 minutes or until brownies spring back when lightly touched. Remove from oven and let cool completely.

Ganache

  1. Once the brownies have cooled heat 3/4 cup heavy cream in a medium sauce pan until just starting to boil. Remove from heat and stir in the dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth. Set aside and cool. Once the ganache has cooled remove 1/4 cup to use for glaze later.

  2. Place the rest of the ganache in the chilled mixing bowl and beat on high until the mixture thickens and becomes lighter in color.

  3. Using a large knife cut the brownies evenly down the middle of the pan. Remove the brownies from the pan and cut the parchment paper where the brownies had been cut. Use one side for the blottom layer and one for the top.

  4. Spread the whipped ganache on the bottom layer of brownie. Cover with the top layer of brownie. Trim any uneven edges and cut the brownies into squares.

  5. Add the 2 extra tbsp of heavy cream the the reserved ganache and stir to make a glaze. Drizzle a small amount of glaze over each brownie. Serve and enjoy.

Watch through to the end of Episode 2 to see where Jon starts sharing his ideas for the story that will go along with Double Dutch Chocolate Brownies.


Let us know how you liked the recipe. We love hearing from you. And if you haven’t already subscribed to our website or YouTube Channel do that now. Until next time.

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Chilled Cookies and Cream Pie

Chilled Cookies and Cream Pie

Robin Liner Leave a comment

Who doesn’t love the taste of cookies and cream?

Oreos first debuted with their cookies and cream goodness in 1912. And since then they have remained a favorite treat for young and old alike. They have also become a kitchen staple for many delicious desserts. Today’s recipe features the chocolatey taste of this beloved cookie. But before we give you that recipe enjoy the story that brings to life one woman’s enduring love and the part that a cookies and cream pie played in keeping that love alive. Read the short story “6 pm” by Jon Frank.

Here is our version of a chilled cookies and cream pie.

We tweaked it, tasted it and it was a hit. Give it a try and then tell us how you liked it or send us a picture. Can’t wait to hear from you.

Chilled Cookies and cream Pie
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Chilled Cookies and Cream Pie

A chocolatey, from scratch, pie crust cradles a light and creamy cheesecake inspired filling that is loaded with crushed oreos then topped with homemade whipped cream garnished with more oreos. It doesn't get better than this.

Course: Dessert
Cuisine: American
Ingredients
  • 1 1/4 cups white sugar
  • 2/3 cup flour
  • 3/4 cup cocoa powder
  • 1/4 tsp salt
  • 1 stick butter melted
  • 2 8 oz. blocks cream cheese
  • 1 8 oz. tub Cool Whip
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 20 Oreo cookies crushed
  • 5 Oreo cookies crushed for garnish
Instructions
Pie crust

  1. Preheat oven to 350 degrees.

  2. Line a 9" deep dish pie pan with parchment paper. Grease and dust lightly with cocoa powder.

  3. Combine first 4 dry ingredients and mix well.

  4. Add melted butter and mix until thoroughly incorporated and resembles a soft dough.

  5. Press dough evenly into pie pan and bake in 350 degree oven for 10 minutes.

  6. Set aside to cool.

Pie filling

  1. Beat the blocks of cream cheese until creamy.

  2. Gradually add the powdered sugar and beat until combined.

  3. Add in the cool whip and beat until very creamy then fold in the crushed Oreos and pour into cooled pie crust.

  4. Spread until evenly distributed and place into freezer.

Whipping cream

  1. Chill a metal bowl in the freezer until cold.

  2. Pour the heavy cream into chilled bowl add 1 tsp vanilla and beat on high until thickened and peaks form.

  3. Place the whipped cream into a piping bag with tip or a Ziplock with 1/4"  of the corner cut off and pipe the whipped cream over the entire pie.

  4. Garnish with Oreo pieces from 5 cookies.

Watch Episode 2 of When Fact Met Fiction to see how a scene with cookie wrappers became the inspiration for this recipe.


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If you know any wonderful caregivers who are working with the aging, perhaps you could make them a Chilled Cookies and Cream Pie to show your appreciation.

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Kale Salad

Asian Kale Salad with Craisins

Robin Liner

Kale, the New and Old Superfood

The benefits of eating kale is all over the internet.

Kale is a brassica, which means it’s of the cabbage family. It is loaded with awesome buzzword goodness. It is packed full of fiber, iron, vitamins A, C and of course, K. It has calcium for your bones , antioxidants and best of all is low in fat.Kale Salad ingredients

With all of that power packed goodness no wonder a Samurai, like our hero in the following story, Kowareta and Nana would favor it. Take a moment to read it.

With a few simple ingredients you could be on your way to enjoying a light nutritious side dish like the recipe mentioned in the story above.

 

Here is our version of an Asian kale salad and add a mouthful of healthy flavor to your next meal.

Kale Salad
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Asian Kale Salad with Craisins
Prep Time
15 mins
Total Time
15 mins
 
Cuisine: Asian, Salads
Servings: 4 people
Author: Robin Liner
Ingredients
  • 1 large bunch kale
  • 3 cloves garlic
  • 1 tsp salt
  • 1/2 cup almonds raw, slivered
  • 1 TBS olive oil extra virgin
  • 1/4 cup Parmesan cheese fresh grated
  • 1/4 cup sesame ginger dressing
  • 1 cup cranberries dried
Instructions
  1. Remove the stems from the kale leaves. Cut the kale into small pieces and set aside.
  2. In a large bowl add pressed or chopped garlic, salt and parmesan cheese and mix together.
  3. In a small skillet, on medium heat, combine the olive oil and almonds and sauté until lightly browned.
  4. Add the almonds and the dressing to the garlic mixture and mix well.
  5. Place the kale in with the garlic mixture and toss until all ingredients are thoroughly combined.
  6. Place on plates and garnish with a few dried cranberries if desired. ENJOY!
Recipe Notes

Asian Kale Salad With Craisins is mentioned in Episode 1 of When Fact Met Fiction. Here is the clip from that episode:


Hey, what are your favorite ways to prepare kale. SHARE IN THE COMMENTS.

Print out the recipe and as you make and serve some Asian Kale Salad w/ Craisins do it with the same heart of love that Nana shows for Kowareta.

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