What are you baking now?

[donrae]

Not baking much these days, but zucchini bread always goes over well. The secret here is to put some chocolate chips in it. Not much, about a handful per loaf, but it's enough by guys eat it like crazy. I also add lots more zucchini, up to 4 cups per 2 loaf batch.

Hey, all that zucchini's gotta go somewhere!

 

[knjinnm]

Hey, all that zucchini's gotta go somewhere!

So true.
We grate Zucchini, press to eliminate excess water then fry with chopped onions, stir in eggs with cheese for great scrambled eggs.

 

[knjinnm]

Anyone have something great planned for thanks giving?

 

[ronott1]

Anyone have something great planned for thanks giving?

We will go to my Mom's place--North side of Mr. Lassen in the Cascade Mt. Range. I will be baking Rolls, pumpkin pie and a Chocolate Banana pie. We have to Drive 2.5 hours to get there so the rest of the cooking is up to someone else.

 

[3goodeggs]

chocolate banana pie? I need details please.

 

[ronott1]

chocolate banana pie? I need details please.

X-traordinarily Rich Chocolate Pudding

From "Pudding A to Z: Sweet and Savory Puddings, Custards, Flans and Mousses" (Houghton Mifflin)
By Marie Simmons
4 servings
Ingredients:

• 1 cup milk
• 1 cup heavy cream
• 1/4 cup sugar
• 1 tablespoon cornstarch
• Pinch of salt
• 5 ounces bittersweet chocolate(75-80%), preferably imported or best-quality, coarsely chopped
• 2 egg yolks
• 1 teaspoon vanilla extract

Method:
1. Heat the milk and cream in a small saucepan until small bubbles appear around the edges. Or, place in a 2-cup glass measuring cup and heat in the microwave for 2 to 3 minutes.
2. Combine the sugar, cornstarch and salt in a medium saucepan and stir until blended. Add the hot-milk mixture and heat over medium-low heat, stirring, until it begins to thicken and boil. Add the chocolate. Cook, stirring slowly and constantly, until the mixture boils and the chocolate is melted.
3. Whisk the egg yolks in a small bowl. Add a spoonful of the hot-milk mixture to the eggs and stir to blend. Stir the egg mixture back into the saucepan. Cook over low heat, stirring, for 2 minutes, or until the pudding is thickened and reaches 165 degrees to 170 degrees Fahrenheit.
4. Set a sieve over a bowl and strain the pudding. Push the last drops of pudding through and scrape the underside of the sieve with a rubber spatula. Stir in the vanilla.
5. Transfer the pudding to a serving bowl or individual pudding cups or dessert dishes. Serve warm, at room temperature or chilled. Garnish with spoonful of whipped cream or a drizzle of unwhipped heavy cream.
And use a baked shell. I slice bananas and put them in a layer on the bottom of the pie shell. The pudding is poured in and allowed to set. Whipped cream is used as a topping.

 

[3goodeggs]

I think That is doable! mummmm.
Thanks!

 

[ronott1]

I think That is doable! mummmm.
Thanks!

Your Welcome!

It needs to be eaten within a couple of days--Fresh Bananas and all that.

It is not a problem here though.

 

[3goodeggs]

I have a 6'3" 17 year old. Nothing lasts long around here.

 

[patbobat]

Thank you Sooooo much! The Brown Edge Wafer cookie was my husband's favorite ... he introduced me to them many yrs. ago ! He passed away in 2007, but I'll be making these with your recipe for old times sake.