The Rice Family Banana Dream Pie

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One of my husband’s absolute favorite pie that I make is my Banana Dream Pie.  Do you remember the old soda shop Banana Milkshakes or better yet the Banana Vanilla Wafer Pudding dessert from Sunday potlucks of years gone by?  Well, that is exactly what this tastes like.

Baking time:  15 min   |  Prep. Time:  30 min  |  Chill Time: Over night (min 2 hours)

The Rice Family Banana Dream Pie

Ingredients:

  • 1 box of mini vanilla wafers
  • 2 tsp of sugar
  • 3 bananas
  • 1 large box of banana instant pudding (Jell-o brand)
  • 1 1/2 cups of whole chilled milk
  • 1  8 oz. container of cool-whip topping
  • 1 stick (1/2 cup) real butter, melted (DO NOT USE MARGARINE!)
  • Fresh Fruit powder (or lemon juice) to keep the bananas from browning
  • 1 deep dish pie pan.

Directions:

  1. Preheat your oven to 325 F.
  2. Empty 3/4 of the box of mini vanilla wafers into a food processor and pulse until the consistency of gram cracker powder.

     

  3.  Mix together until crumbly but in “marbles”.
  4. Press into the pie pan, if a foil pan, fold the edges upward and press the crust evenly to the very edge.
  5. Bake the pie crust in the oven at 325 F for 13 to 15 minutes until there is a slight golden glow to the crust.  Do not over bake.
  6. Take out of the oven and let cool.
  7. Cut 2 bananas in thin slices and place the slices in a bag with a sprinkle of Fresh fruit or a touch of lemon juice and shake coating the banana slices.  This keeps your bananas from browning fast.20200131_201121.jpg
  8. Arrange your banana slices on the pie crust once the pie crust is cool.20200131_200649.jpg
  9. Set your pie crust to the side.
  10. In a large bowl add your Banana Instant Pudding and 1 1/2 cups of whole milk. Blend with a hand mixer until thick.  20200131_195454.jpg
  11. Add in all of the cool-whip EXCEPT for one big spoon full.  Mix into your pudding mix.
  12. Continue to mix until a thick creamy pie filling.
  13. Spoon over pie crust and banana slices, smoothing the top.20200131_200947.jpg
  14. Slice the 3rd banana and treat with Fresh Fruit/Lemon juice as you did for the pie base.
  15. Arrange cool-whip and banana slices over the top of the pie.
  16. With your remaining Mini Vanilla Wafers, create an edging around the edge.         IMG_20200131_202247_759.jpg
  17. Chill overnight or a minimum of 2 hours in your refrigerator, to finish firming up.

 

Serve and enjoy!

Until Next Time,

Mrs. Kay Rice

 

My Fruit Cake

myfruitcake

I have had requests for this yummy fruit cake several times. This is not the brick that gets passed around as the dreaded white elephant every year at the holidays. No, this is a recipe given to me by my Grandma and it is yummy!

It is also enjoyable ANY time of year! When I was little my favorite way to enjoy it was to have a slice slightly toasted and slathered with fresh butter (the real stuff). The preserves throughout really doesn’t need butter, but when you have southern family, EVERYTHING is better with butter!

Cook Time: 1 hour 30 minutes | Prep. Time: 2 hours (You can not rush awesomeness)

Ingredients:

  • 3/4 c butter
  • 2 c sugar
  • 4 eggs
  • 3 c flour
  • 1/2 tsp allspice, ground
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3/4 tsp baking soda
  • 1 c buttermilk – REAL Honest thick creamy butter milk!
  • 2/3 c cherry preserves — I make my own, perhaps next year I will use my cherry chipotle jam!
  • 2/3 c apricot preserves – I make my own
  • 2/3 c pineapple preserves – I make my own
  • 1 c pecans, in pieces
  • 1 tsp REAL vanilla extract

Directions:

  1. Preheat oven to 325F.
  2. Mix Buttermilk with Baking soda and set aside.
  3. Cream butter (or Margarine), Sugar, & eggs until light, Sift dry ingredients together and add creamed mixture alternately with buttermilk and baking soda mixture.
  4. Fold in the remaining ingredients.
  5. Bake in a large tube or bundt pan (You can also use the mini bundt pans for sharing sizes) for 1.5 hrs check at 1 hour at 325F. Cool in pan for 15 mins before removing.
  6. I also sprinkle a little powder sugar or some of my lemon sugar over the top for a look of a kiss of frost.

Now the best part! ENJOY! You may not want to share this fruit cake!

Until Next Time!

Chocolate Cream Pie

Recently I was asked to share my Chocolate Cream Pie recipe. As with nearly all my pies, this one comes straight from my Grandmama’s kitchen. It’s a tad labor intensive but so worth it. Make sure you read through to make sure you have everything you need before starting. Making custard based pies requires practice & patience. Enjoy.

Ingredients:

  • 2/3 cup sugar
  • 1/2 cup corn starch
  • 1/3 tsp salt
  • 2 cups whole milk scalded
  • 3 eggs
  • 2 tbsp real butter
  • 1 tsp real vanilla
  • 1/2 cup dark baking cocoa powder
  • 1 baked pie shell

Meringue topping

  • 2 egg whites beaten stiff
  • 1/4 cup sugar
  • 2 drops real vanilla

Directions

  1. Blend sugar, corn starch & salt.
  2. Heat milk stirring in cocoa, heat until scalded.
  3. Slowly stir in sugar mix to milk.
  4. Using a double boiler cook and stir over boiling water until mixture thickens.
  5. Add one third of mixture to well beaten egg yolks then stir egg yolks into custard.
  6. Stir and cook another 2 minutes.
  7. Remove from fire.
  8. Cool.
  9. Add butter & vanilla.
  10. Fold into custard evenly.
  11. Pour into baked pie shell.
  12. Cover with meringue & a sprinkle of cocoa powder.
  13. Place in oven 325°F to only brown the meringue slightly. Watch closely his does not take long.
  14. Cool.
  15. You can also top with whipped cream if you prefer.

Enjoy!

Until next time,

Mrs. Kay Lynn Rice

Pineapple Fluff Pie

This is a great simple pie to make. You do need at least 4 hours to chill.

Ingredients

  • 1 can of crushed pineapple (drained)
  • 1 cup of grated coconut shreds
  • 1 cup of whipped topping
  • 1 8 ounce package of softened cream cheese
  • 1 pkg instant lemon pudding mix
  • 1 Graham cracker crust

Directions

  1. Make sure you cream cheese is very soft.
  2. Using a mixer on low, fold in your pudding mix
  3. When well mixed, fold in by hand, 3/4 of the can of drained crushed pineapple.
  4. Fold in, by hand, the coconut shreds.
  5. Fold in the whipped topping by hand.
  6. Keep folding until well mixed.
  7. Pour into Graham cracker crust.
  8. Sprinkle remaining drained pineapple on top.
  9. Chill for a minimum of 4 hours. Overnight is best.

Enjoy. My husband also likes to eat this all mixed up with the crust throughout, this is referred to as “Pineapple Fluff” which in itself is a fantastic treat!

Until next time,

Mrs. Kay Lynn Rice 🍍

Lime Dream Pie

This is a simple no bake pie that is sure to wow and please. Perfect for Sunday company or a family gathering.

Ingredients:

  • 1/2 cup of real lime juice
  • 1 14 ounce can of sweetened condensed milk
  • 4 ounces cream cheese softened
  • 2 cups of whipped topping
  • 1 baked pastry pie shell
  • 3 drops of natural food coloring
  • Thin slice lime and extra whipped topping if you like.

Directions:

  1. Beat lime juice and condensed milk until well mixed.
  2. Fold in softened cream cheese. Fold until no lumps
  3. Fold in 2 cups whipped topping until no lumps.
  4. Add in 3 to 4 drops of natural green food coloring, stir until no white streaks. Add additional drops to your liking of color.
  5. Pour into baked pastry pie shell.
  6. Decorate with thin slices of lime dipped in sugar and or additional whipped cream.
  7. Refrigerate until serving.

Enjoy!

Until next time,

Mrs. Kay L. Rice

Triple Berry Cobbler

Nothing says home like an old fashioned cobbler.  They are quick to make and are eaten even faster!  The perfect dessert for a gathering or family.  Served with a scoop of vanilla ice cream while still warm and you will melt!

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Mrs. Rice’s Triple Blueberry Cobbler

Filling:

  • 4 cups of mixed berries.  I enjoy Raspberries, blueberries and black berries.  However, you can mix this up as you like.
  • 1 cup of raw honey
  • 1/2 cup of sugar
  • 2 tablespoons of corn starch
  1. In a very large bowl, mix your berries (with your hands) with the sugar and the corn starch.
  2. Once the berries are well coated, add in your honey.  Using a large wooden spoon, fold the berries so the honey coats well.
  3. Pour into a large casserole pan.

Pie Crust Top:

This is a very basic pie crust, and my husband says he prefers a “drop crust” which to me is not a cobbler, but to each his own.  A drop crust is like sweet drop dumplings, which I am not going to cover here.

  • 1 1/4 cups of lard
  • 3 cups of flour
  • 1 tbsp of sugar
  • a pinch of salt
  • 1 to 2 tbsp of water
  1. In a large bowl add your flower, sugar and salt.
  2. Add in your lard and “cut” into the flour mixture (I use two butter knives to cut) until there are “marble sized” balls.
  3. Finish mixing with your hands, adding in the water if need be.  You do not want your dough too dry or too wet.
  4. Using parchment paper, sprinkle some flour on the bottom parchment paper add the ball of dough, a dusting of flour on the top and the top parchment paper.
  5. Use a rolling pen to to roll until thin and wide and long enough to cover your casserole dish corner to corner on the inside (not over the edges).
  6. Add the dough to the top of your fruit.
  7. Cut slits or designs into the top of your crust so the juices can nicely escape and not cause an overflow on the edges.
  8. Sprinkle the crust with a light dusting of sugar.
  9. Bake at 350 degrees for one hour or until the crust has a pretty golden glow to it.

Serve hot or cold.  Warm with vanilla ice cream is my ultimate favorite.

Until next time,

Mrs. Kay L. Rice

 

Sour Dough Biscuits

I nearly always have sour dough starter fermenting in our kitchen. It adds up quickly. A great way to use the starter without baking bread is to make biscuits.

Ingredients

  • 1/3 cup of real butter softened
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 cup flour
  • 1/4 tsp salt
  • 1 cup sour dough starter

Directions

  • Preheat oven to 425 F
  • Line your cookie sheet with parchment paper. This helps prevent burning on the bottom.
  • Mix all ingredients together until well mixed.
  • Sprinkle some flour on your board.
  • Roll slightly with a rolling pin. You don’t want thin biscuits.
  • Cut circles with a round cookie or biscuit cutter. I prefer to use a canning ring.
  • Place on parchment papered pan.
  • Bake for 15 min
  • Serve hot or cooled.

Makes 4 large or 7 small biscuits.

Enjoy and until next time,

Mrs. Kay Lynn Rice

Old-fashioned Snickerdoodle Cookies

My momma was the best cookie baker I knew along with her momma, my Grandmama Inez. Her patience and perfection on every step made the outcome well worth the wait as the kitchen filled with the smell of butter and sugar.

One of my favorites has always been the simple little Snickerdoodle. Basically a butter cookie covered with cinnamon.

Here is my recipe.

You’ll need two bowls. One medium one larger.

Preheat your oven to 350 degrees Fahrenheit.

Line your cookie sheet with parchment paper.

In the large bowl:

  • Cream 1 cup (2 sticks) of Real Butter.
  • Fold in 1 1/2 cups of sugar.
  • In a small bowl, whip 2 whole large eggs until the are fluffy.
  • Fold in your eggs with your butter mixture.

In your medium bowl sift together:

  • 2 tsp of cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 3/4 cups of flour.

Add your flour mixture to your butter mixture a HALF CUP AT A TIME. Fold in completely to not have any lumps. When you have about a half a cup of flour left, you may want to switch out your spoon and use your Clean hands to knead in the remaining flour.

In a small bowl put in 2 tbsp of sugar and 1 tsp of cinnamon. Stir until well mixed.

Take your cookie dough scoop, with a Mellon scoop or small spoon, roll the dough into a tight ball. Roll the ball in the cinnamon mixture place on your cookie sheet about 2 inches apart. They will spread out a bit.

Bake at 350 degrees Fahrenheit for 10 minutes.

Place on a paper towel to cool. And enjoy!

Until next time,

Mrs. Kay Lynn Rice

Double Chocolate Chip Cookies

Recently, I baked one of my favorite stand-by cookies to share with friends and coworkers.  Upon receiving many requests to pass on the recipe, I decided to post it, so here it is.  It is a very basic chocolate chip cookie recipe, however, here is the secret.  REAL BUTTER and DARK CHOCOLATE CHIPS.  Yup, that’s the secret.

Double Chocolate Chip Cookies:

Preheat your oven to 350 degrees.

Ingredients:

Wet ingredients mixed in one large mixing bowl:

  1. Cream 1 cup (2 sticks) of REAL softened butter.
  2. Slowly whip in 3/4 cup of white sugar (or raw sugar)
  3. Slowly add in 3/4 cup of dark brown sugar (molasses sugar)
  4. Slowly fold in 1 tsp of real vanilla (imitation vanilla does not have the same flavor)
  5. Off to the side in another small bowl, whip 2 eggs until ‘fluffy’ and add into the wet mixture by folding the eggs in until well disbursed.
  6. Add in 3 cups of dark chocolate chips (4 cups if you use the small (mini) chips)

In a separate bowl, sift together your dry ingredients.

  • 2 1/4 flour
  • 1 tsp of baking soda
  • 1 tsp of salt

It is very important to thoroughly sift your dry ingredients together in a separate bowl before adding to your wet ingredients.

Next, fold in your dry ingredients into your wet ingredients a half cup at a time.  Yes, you read that correctly, a half cup at a time.  fold in making sure the wet and the dry combine evenly, so that the only lumps are your chips.

Once you have all of your ingredients mixed together in one bowl, set to the side.

Cover your cookie sheets with parchment paper.

I use a melon scoop so that my cookies are pretty even in size, but you can use a tablespoon or even a regular silverware spoon.  I scoop the dough and roll them into tight little balls.

Place the balls on your cookie sheet, make sure there is plenty of room in between because they will spread out a bit as they cook.

Bake for 10-11 minutes (until golden brown) at 350 degrees Fahrenheit.  Remove them from the paper and let cool on a paper towel (or cookie towel-thin weave towel).  Don’t put in your cookie jar or container until completely cooled.

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Sometimes I’ll add a cup of chopped pecans or walnuts, sometimes I’ll mix in a cup of mint chips as well, this is to your taste and mood at the time.

I hope you enjoy this recipe, please let me know how you liked it!

Until Next Time,

Mrs. Kay Lynn Rice

 

 

Sourdough Flatbread (& Sourdough Starter)

Rarely will you walk into my kitchen and not see a quart (or gallon) mason jar tucked away on the dark part of the kitchen counter filled with sourdough starter.  I use this starter for everything from breads, biscuits, pancakes pretty much anything bread based.  Wheat and raw flours work much better than bleached white flour but you can use that too.

If you don’t know how to make your own sourdough starter:  Here you go.

BASIC SOURDOUGH STARTER

In a mason jar (gallon or quart, nothing less), add in 1 tablespoon of plain real greek yogurt (this is your cultures), 1 cup of your flour (I like wheat), 1 cup of warm room temperature water.  Stir but do not whip. Cover with a cheesecloth over the top, and screw on a mason jar ring.  Tuck away in a nice warm dark spot on your counter.  NOW Here is the important stuff  EVERY DAY at the same time you MUST FEED your starter, kinda like a pet.  It will die if you don’t.  To feed it you add in 1 cup of flour and 1 cup of warm (not hot, not cold) water.  Stir do not Whip, put the cheesecloth and ring back on set aside.  Do this for 7 days.  You should see “bubbles” and it should expand a tad and have a nice ‘sour’ smell to it.  It’s ready to use in your sourdough recipe of choice. If you have to let it go to sleep (aka not feed it for a few days) put it in the refrigerator where it will go to sleep.  To wake it up, bring it out of the refrigerator and start feeding it again (you do not need to re add the yogurt).

Now onto the FLATBREAD.

But today, I thought I would share with you how to make flatbread.  I love flatbread, it can be used as a soft sandwich shell, you can dip it in hummus or other dips, or use as a “slice” of bread with soup, stew or eggs.  My favorite are whole wheat, and honestly from what I’ve seen in the stores around here, it’s expensive for all it is.

NOTE:  Make your dough the night before, it needs to “rise” at least 8 hours to be perfect.

INGREDIENTS (Makes 7-8 flatbreads):

  • 1 1/2 cups of flour
  • 1/2 cup of water
  • 1/4 cup of lard (yes, I use lard, you can use crisco or coconut oil if you prefer)
  • 1 tsp sea salt
  • 2 cups of sourdough starter

DIRECTIONS:

  1. Fold all of your ingredients together.
  2. Form into a large “ball” in a large greased bowl.
  3. Cover with a “bread towel” and set in a warm place in your kitchen (not on direct heat) and leave it alone overnight (or 8 hours).  Overnight is best.
  4. The next morning, Punch your dough down and form a new ball and let it sit for about 5 minutes or so.
  5. Take a mess of dough about the size of a small fist and form it into a ball.
  6. Place on your rolling mat with a sprinkle of flour (as to not stick to your board or rolling pin) and roll out with your bread rolling pin until round and about 1/4 inch thick.
  7. Carefully lift your dough and place it on a HOT skillet (a cast iron skillet greased is best).  Cook for 30 seconds, flip over and cook for another 30 seconds, flip again, cook for another 30 seconds, and flip a final time and cook another 30 seconds.
  8. Do steps 6 and 7 until all of the balls of dough are done.
  9. They are great to eat immediately, or store them in a bread bag and eat throughout the week.

Enjoy!

Until Next Time,

Mrs. Kay L. Rice