Vitamix - Homemaker Geek

Banana Pudding Bonnies Baked Version. Stove top…or Vitamix

This batch was double the pudding and was unbaked. I used a Whole box of mini wafers, and used 5 Bananas.

This recipe is typically baked after the pudding goes on over the wafers, but with added Meringue.
I love meringue, but Since my Husband isn’t a fan, I don’t normally put it on. The egg whites can easily be added make your favorite Meringue recipe for the top if you like. Also, since the pudding is normally baked with the Meringue on top, it changes the flavor of the Bananas. I have made it baked and unbaked. The pudding sets up either way….so, You get to choose!

3-4 ripe Bananas sliced (some folks toss them with a tsp of lemon juice to keep bananas from turning brown) set aside.
3/4 c sugar.
4 Eggs Separated.
2 1/2 c Cream (or 1 3/4 c cream and 3/4 c milk).
1/4 tsp Dash Salt.
1/4 c Cornstarch.
1 1/2 Tsp Vanilla.
1 Tbsp Butter.
1/2 box mini Vanilla Wafers or cover the bottom with the regular sized wafers

Use a pot or frying pan, set to medium low heat. Using a whisk, quickly stir in the sugar, corn starch and salt. Mix well, then whisk in the egg yolks, add the butter. Quickly add the cream or milk mixture, stir gently until we’ll mixed. Heat over med low heat stirring constantly for 5-10 min until mixture begins thickening and bubbling a little and is almost 180° degrees, Remove from the heat and stir in the Vanilla. Remove from the heat and Let cool… until just warm, not hot..

This was made using 1 3/4 c cream and 3/4 c milk in stead of cream alone.
*Note…. this can also be made in your Vitamix, or Blender with a Soup feature. Follow its instructions.

This was the Vitamix batch with mini wafers. Sooooo smooth!

Grease the bottom and sides of a 9×13 clear Pyrex pan with butter and line the bottom with Regular sized Vanilla Wafers.

These were mini wafers but I think that the full sized wafers work better…they make less crust. These minis absorbed too much pudding.

Add the sliced Bananas, then top with warm pudding.
pic you don’t put the meringue on top you don’t NEED to bake it but can if you want that different flavor of the baked bananas.
*You can make meringue with the whites and bake for 350° for 15 min if desired, or Bake without it.

Bake at 350° for 15 min

Top with stabilized whipped creamStabilized Whipped Cream:

1 Tbsp unflavored gelatin
4 tsp cold water.
1 c heavy cream.
1/4 c sifted confectioners sugar

Heat the water and gelatin until it melts, set aside to cool until just slightly warm, but not too cool, or it won’t work. Whip the cream with the sugar until slightly thickened, drizzle gelatin in the cream as you beat it until it’s incooperated in and then turn to hi speed until stiff.

Butternut Squash Soup, or substitute Pumpkin IP/Blender

This Recipe is for about 2+ cups of cooked Squash Meat. So if you have more, you can freeze the rest for later or just adjust the Recipe according to how much Squash you have.
You may want to adjust flavors to suit your personal Taste with more Salt, Pepper, Cumin or Better than Bullion. Also for a thinner Soup just add more Broth. Spice it up with Cayanne or Tobasco if you like. The recipe is really good as it is, but can also be a good place to start….
For other variations, you can even add Garam Masada or Ginger.
Use Nut Creams in stead of Dairy Cream if your looking to use Less Dairy. See choices in Recipe and Pics.

INGREDIENTS:
2 – 2 1/2 c Squash Meat …(1 Smaller sized Butternut Squash) cleaned and deseeded
2 Tbsp Low Sodium Better than Bullion Chicken
2 cloves minced Garlic.
1 chopped Onion.
2 chopped smaller Carrots.
1-2 tsp Cumin. You can add more later
1/4 tsp Pepper.
Salt to taste (add after)
1 1/4 c Water. Or 1 can Chicken Broth (If your Squash is dry you may need more)
1 c Heavy Whipping Cream (Or Nut Cream like Cashew Cream. See Pics Below).
2 Tbsp Butter
*a pinch of Nutmeg if desired, but be careful. It overpowers quickly.
Sour Cream and Pepper for Garnish.

OTHER GARNISH OPTIONS:
Parsley, Craisins, Toasted Pine Nuts, Pumpkin Seeds, Crumbled Bacon, Cheese, Scallions, Pecans…

DIRECTIONS:
Pour the Water/Broth into the Stainless Pot and add the Onion, Garlic, Better than Bullion, Cumin, Carrots, Pepper, and in this case, I am using heavy Whipping Cream and add it all into the Pot before cooking.
The Heavy whipping Cream can also be added after cooking, then just heated up before serving.
Add the Trivet
*There is less mess if you are able to peel and chop your Squash before cooking it, so If you choose that route, you would peel and chop it first so that you don’t have to deal with hot pieces of cooked Squash. In that case, you don’t need a trivet, just add the Squash into the Pot with Everything else.
However, for for easier peeling after the Squash is cooked (with everything else) as this Recipe will show, just cut the Squash into Quarters or smaller for softer sections, and put the pieces on the Trivet.
Set the time on the Pot for 7 min, and allow for 5 min of NPR, then do a QR to let the rest of the Pressure out. Take the Squash out to cool, peel when cool enough to handle. It should be soft with no Resistance.
Take the Trivet out and rough chop the peeled Squash sections then return them to the Pot.
At this point as shown in this recipe, use an Immersion Blender to blend until smooth.
As you start to blend your Squash, just like you do when you mash Potatoes, you will know if your Squash is a bit dry or not you may need a little more Broth.
Blend until Smooth.
Turn the Pot off and then back on to Sauté. Add the Whipping Cream NOT the Nut Cream. (do not use the Nut Cream in at this time, save it out for later) and heat the Soup until hot, but don’t boil. (Sometimes Cream will curdle especially if it’s a light cream).
Serve in Soup bowls with a dollop of Sour Cream, Crumbled Bacon, Cheese, Scallions, even Pecans… do it up your way!

OR Nut Cream …This is Cashew Cream. Below.

It’s not Pretty but will blend right up after you Peel the Squash.

Black Bean Hummus IP

This recipe could also be used for regular Garbonzo Bean Hummus but omit the Wine.
Also check out my recipe for regular Hummus Recipe here. Hummus

Black Bean Hummus

INGREDIENTS:
1 cup cooked Black Beans …..(recipe here.) OR 1 Can, Drained
Beans Pintos and others cooked In the IP.
2 Tbsp Tahini.
1 clove Garlic minced.
2 Tbsp Olive Oil.
2 Tbsp Lemon juice. Or Lime or lemon/lime
1 Tbsp White Wine Vinegar. Or 2 tsp Wine and 1 tsp AC Vinegar
1/2 tsp ground Cumin
Salt and Pepper

Serve with Chips, Pita, Crackers, Peppers, your choice.

DIRECTIONS:
In a Food Processor, Blend all the ingredients, starting with Garlic first. Blend it well first before adding the rest of the Ingredients.
Add the Beans, they can be cold or hot, then blend until smooth. Let sit for 15 minutes before serving.
I like to fancy it up in a Bowl with sprinkled bits of Pepper Flakes and EVOO, or as seen in the Pics with EVOO Peppers, Sun dried Tomato, Paprika, Pine Nuts. Whatever I’m in the Mood for, even Bacon Bits!
Enjoy!