Banana Cream Pie

I use store bought pie crust and this custard from epicurious, it fills 2 pies:

Filling
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 3/4 cups whipping cream
1 1/4 cups milk
3 large egg yolks
2 tablespoons (1/4 stick) unsalted butter
3 teaspoon vanilla extract

5 ripe bananas (about 1 1/2 pounds total), peeled, cut crosswise into 1/4-inch-thick slices

Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in whipping cream and milk, then egg yolks. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in unsalted butter and vanilla extract. Transfer custard to large bowl; cool completely, whisking occasionally, about 1 hour.

Stir custard to loosen, if necessary. Spread 1 cup custard over bottom of prepared crust. Top with half of sliced bananas, then 1 cup custard, covering bananas completely. Repeat layering with remaining bananas and remaining custard. Chill banana cream pie until filling is set and crust softens slightly, at least 8 hours and up to 1 day. Cut pie into wedges and serve.

Grandma Plewe's Brownies

2 cups sugar
6 tbsp. cocoa
1 cup shortening or butter
2 tsp vanilla
4 eggs
1 1/2 cup flour
1 tsp salt
1/2 cup walnuts

Mix and bake at 350 degrees for 1/2 hour.

Frosting:
3/4 cube margarine (6 tbsp)
4 tbsp cocoa
6 tbsp milk
3/4 lb powdered sugar
1 tsp vanilla
Pinch of salt

Melt margarine, cocoa, and milk together on medium low heat. Remove from heat and add vanilla, powdered sugar, and salt to taste.

Grandma Plewe's Home Made Ice Cream

1 1/2 quarts whole milk
1 can evaporated milk
2 1/2 cups sugar
4 tsp. vanilla
1/2 tsp. salt

1 pint cream, whipped

Mix whole milk, evaporated milk, sugar, vanilla and salt in ice cream maker. Run, and add the whipped cream a the firm slush stage. Freeze.

Glazed Lemon Muffins

From: Martha Stewart

1/2 c. unsalted butter
1 1/2 c. flour
2 tsp baking powder
1/2 tsp salt
1/2 c plain yogurt or buttermilk
1 tsp vanilla
1 lemon
1 c sugar
2 eggs

Glaze:
1 1/2 c powdered sugar
1/2 tsp vanilla
1 lemon

Mix dry ingredients except sugar (flour, baking powder, salt).
In a separate bowl, cream the butter and granulated sugar.
Add 2 eggs and the buttermilk, the zest and juice of one lemon, and 1 tsp vanilla.
Gradually fold the dry ingredients into the batter.
Bake at 350 for 20 minutes and let cool before glazing.

Glaze:
Whisk together powdered sugar, 1/2 tsp vanilla, and juice of second lemon. Dab glaze on top of muffins and cool completely to set.

Chocolate Banana Bread

From: JoyofBaking.com

Chocolate Banana Bread:
1/2 cup (55 grams) walnuts or pecans, toasted and coarsely chopped
1 3/4 cups (245 grams) all-purpose flour
1/4 cup (30 grams) Dutch-processed cocoa powder
1 cup (200 grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract
1/2 cup (85 grams) white chocolate chips

Garnish:
Turbinado or Demerara sugar (or brown sugar)

Preheat oven to 350 degrees and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside. Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until lightly toasted. Let cool and then chop coarsely.

In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the nuts and chocolate chips. Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional). Bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. Makes 1 - 9 x 5 x 3 inch loaf.