RECIPE ARCHIVE

Banana Pudding (Made Perfectly)

INGREDIENTS

• 1 1/3 c. whole milk

• 1 (5.1-oz.) package instant vanilla pudding mix

• 1 (14-oz.) can sweetened condensed milk

• 3 c. heavy cream

• 1 tsp. pure vanilla extract

• 1 (12-oz.) box vanilla wafer cookies

• 4 bananas, sliced into coins

• 2 tsp. granulated sugar

INSTRUCTIONS

1. In a large mixing bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set.

2. In another large bowl, combine heavy cream and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside half of the mixture for topping the dish. Fold remaining half into the pudding mixture.

3. Cover the bottom of your dish with vanilla wafers. Top with one-third of the pudding mixture. Cover with another layer of the wafer cookies—you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices. Continue layering the pudding, wafer cookies and banana slices until you reach the top, ending with a final layer of banana pudding.

4. Refrigerate for at least 3 hours, or up to overnight. 

5. Sweeten the remaining whipped cream: Add sugar to whipped cream, stirring to combine. Just before serving, dollop on top of the banana pudding, then sprinkle crumbled wafer cookies on top.

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Coconut Cake

Submitted By: Chef Nyree

Servings: 16 Prep Time: 40 min. Cook Time: 20 min. Cooling Time: 2 hrs Total Time: 3 hrs

Ingredients

• 3 cups (360g) cake flour

• 1 Tbsp baking powder

• 1/2 tsp salt

• 2 cups (400g) granulated sugar

• 3/4 cup unsalted butter, at room temperature

• 1/4 cup vegetable oil or canola oil

• 1 1/3 cups unsweetened canned coconut milk, well shaken, at room temperature*

• 2 large egg yolks, at room temperature

• 1 tsp coconut extract

• 1/2 tsp vanilla extract

• 6 large egg whites, at room temperature

• 1/8 tsp cream of tartar

Coconut Cream Cheese Frosting

• 12 oz cream cheese, nearly at room temperature

• 3/4 cup unsalted butter, at room temperature

• 1 tsp coconut extract

• 5 cups (590g) powdered sugar

• 1 1/2 cups shredded coconut

Instructions

1. Preheat oven to 350 degrees. Butter three 9-inch round cake pans and line bottom of each with a round of parchment paper, butter parchment paper and set pans aside.

2. Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture. In the bowl of an electric stand mixer, fitted with the paddle attachment, blend together granulated sugar, butter and canola oil on medium speed until well combined. Scrape down bowl.

3. Add in egg yolks one at a time and mix until combined after each addition, then mix in coconut and vanilla extracts. Scrape down bowl.

4. Add 1/3 of the flour mixture, blend just until combined. Add half of the coconut milk, mix just until combined. Mix in another 1/3 of the flour mixture followed by remaining coconut milk. Finish by mixing in last 1/3 of the flour mixture.

5. In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form. 

6. Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition (don't over-mix and deflate egg whites).

7. Divide batter among prepared cake pans. Spread batter into an even layer and bake in preheated oven until toothpick inserted into center of cake comes out clean, about 19 - 22 minutes. 

8. Allow to cool in cake pan 5 - 10 minutes then run a knife along edges of cakes and invert each onto a wire rack to cool. Cool completely the cut tops to even as needed.

9. Frost top of one layer, add another layer and frost then top with last layer and frost top and sides. Place cake stand over a rimmed baking sheet and sprinkle cake evenly with shredded coconut (pressing gently on sides to adhere.

10. I just did it over a rimmed baking sheet for easier clean up - not a must). Store in an airtight container in refrigerator (let rest at room temp until no longer cold before serving).

11. For the Coconut Cream Cheese Frosting:

12. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with cream cheese until smooth and fluffy. Mix in coconut extract. Add powdered sugar and whip on medium speed until smooth and fluffy.

13. Chill as needed if frosting seems runny (slightly runny is fine, once you get it frosted the coconut will help it stay in place).

Notes

• If you like the cake a little less sweet you can use 1 3/4 cups granulated sugar. Then you can even use 2/3 the frosting amount which I've done but you'll only have a thin layer of frosting.

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One-Pan Creamy Chicken & Spinach

Creamy chicken, sun-dried tomatoes, and spinach in this easy Italian dinner done in 20 minutes. It's all done in one pan, so you don't have to do dishes! 

Submitted by: Chef Nyree

Prep Time: 15 min. Cook Time: 20 min. Total Time: 35 min.

INGREDIENTS

• 2 tablespoons olive oil

• 1.5 lbs (pounds) skinless boneless chicken breasts

• 2 tablespoons butter

• 1/3 cup finely diced onion

• 3 cloves garlic

• 1/2 teaspoon crushed red pepper

• 1 cup heavy cream

• 1 cup chicken broth

• 2 tablespoons chopped sun-dried tomatoes

• 2 ounces cream cheese, softened

• 1/2 cup grated Parmesan cheese

• 3 cups spinach leaves, (about 3 ounces)

• (optional) chopped fresh basil

INSTRUCTIONS

1. In a large saucepan, heat the olive oil over medium heat. Season chicken breasts well with salt and pepper. Cook chicken for 3-5 minutes per side or until chicken is no longer pink inside. Remove from the skillet and place on a plate.

2. Add the butter, onions, garlic, and crushed red pepper to the skillet and cook for 1-2 minutes.

3. Add the cream, chicken broth, sun-dried tomatoes, and cream cheese. Simmer over medium heat for a couple of minutes, whisking until creamy.

4. Stir in the Parmesan and spinach and simmer until spinach has wilted. The longer you cook the sauce the thicker it will be. Season with salt and pepper to taste. Return chicken to the pan in the sauce until warmed then serve. Garnish with fresh chopped basil if desired. Serve plain, over pasta, or over cauliflower rice for a low-carb version.

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Tony's Very Favorite Dutch Apple Pie

Submitted By: Chef Nyree

Servings: 9 Prep Time: 90 min. Cook Time: 90 min. Total Time: 3 hrs

Ingredients

• For the crust:

• ½ cup unsalted butter (1 stick)

• 1 1/4 cup all-purpose flour, plus additional for dusting

• ½ teaspoon salt

• 1 teaspoon sugar

• 1 tablespoon vodka (or sub buttermilk)

• 2-3 tablespoons ice cold water, plus more if necessary

• For the filling:

• 2 tablespoons butter

• 3 ½ pounds sweet-tart, firm apples (honeycrisp, braeburn or pink lady are great), peeled and cut into 1/4th inch slices (about 10 cups sliced apples)

• 1 teaspoon cinnamon

• ¼ teaspoon allspice

• ¼ teaspoon nutmeg

• ½ cup packed brown sugar

• ¼ cup granulated sugar

• 1 tablespoon bourbon or amaretto

• 2 teaspoons vanilla extract

• ½ tablespoon apple cider vinegar

• 2 tablespoons all purpose flour

• 1 tablespoon cornstarch

• For the dutch apple topping:

• 1 cup all-purpose flour

• ½ cup packed brown sugar

• ¼ cup rolled oats

• ¼ teaspoon cinnamon

• 6 tablespoons butter, melted

Instructions

For the crust:

• Before you make the crust, cut the butter for the crust into small cubes and set on a plate. Place in the freezer for 15-30 minutes so it gets VERY COLD. While you do this, you can get all of your other ingredients out and ready to go.

• To make the crust: Add the flour, sugar and salt to a food processor and pulse a few times to combine. Add the VERY COLD butter cubes and pulse again for 20-30 seconds until pie dough starts to resemble tiny peas.

• Next, add 1 tablespoon of vodka, then add in 2-3 tablespoons ICE COLD water to the dough. Pulse until dough comes together just a bit, resembling small beads. The dough should still be somewhat crumbly; I recommend squeezing a small amount of dough between your fingers; it should stick together well, but if it doesn’t and is very crumbly, add more ice water, 1/2 tablespoon at a time, until it just comes together. If your dough is too wet, add 1/2 tablespoon flour until it comes together. I usually don’t mess with ratios too much because this is what works for me. Do not overwork the dough.

• Place dough onto a well-floured surface and form into a disk shape, then wrap with plastic wrap or in a reusable bag. Chill in the fridge for at least 30 minutes-1 hour or up to 2 days. Dough can also be frozen for up to 2-3 months if well wrapped in both plastic and then foil.

• Once dough has been chilled for at least 30 minutes, place dough on a VERY well-floured clean surface and use a well floured-rolling pin to roll the dough into a round shape about 1 inch larger than an upside-down 9-inch pie plate. Fold dough in half to help transfer to place in pie plate. Unfold and ease the dough into the pan. (If you mess up, that’s completely okay — just reshape the dough into a disk and roll out again.) Trim the extra crust around the edges of the pie plate and discard excess dough. Flute the edges of the crust however you’d like (I normally use my finger and thumb to pinch the dough or you can use a fork!). Cover the pie crust tightly with plastic wrap and place pie pan in the refrigerator while you prepare your pie filling. Makes 1 pie crust. Feel free to double the recipe to make a double pie crust.

For the pie:

1. Make the pie dough and shape the crust in a pie pan ahead of time, then store covered in the fridge. You can follow this recipe for an all butter flaky pie crust, use your favorite recipe, or a store-bought crust.

2. To make the apple pie filling: Melt butter in a large skillet or pot over medium heat. Add the sliced apples to the pan and stir to coat the apples with the butter. Sprinkle brown sugar, sugar, cinnamon, allspice, nutmeg over the apples and stir well to combine. Lower heat to medium low and cook for about 5 minutes or until apples soften. Next stir in bourbon, vanilla, apple cider vinegar, flour and cornstarch, and cook over low heat for 3-5 minutes so that the sauce thickens up. Remove from heat and allow to cool for at least 30 minutes.

3. Preheat your oven to 375 degrees F.

4. Make the dutch crumble topping: in a medium bowl, mix together the flour, brown sugar, oats and cinnamon. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles wet sand. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge until ready to use.

5. Remove pie pan with pie crust from the refrigerator and place pie pan onto a large baking sheet. I do this to avoid any spillage that may happen as the pie filling bubbles and bakes. Pour cooled apple pie filling into the crust, then top apple pie filling with the dutch crumble topping.

6. Bake for 50-65 minutes or until the filling is very bubbly and the crumble is slightly golden brown. Check pie after 30 minutes to make sure the crust isn’t burning. If it is getting too golden brown, simply cover pie edges with foil or pie shield.

7. Allow pie to cool on a wire rack for at least 4 hours before cutting into (this is annoying, but if you cut into it before then the pie filling won't be set). The longer the pie rests, the easier it is to serve! Serves 9. Great with vanilla bean ice cream. Enjoy!

When you prepare this dish, we want to see. So, please share your results and tag #PeaceMBChurch #ComeGrowWithPeace