What's Cooking? - Banana Split Cake

In our family, we don't seem to go for traditional Birthday cakes. My favorite is a meringue torte, Poppy's is a pudding cake and my DS always had to have Pizza with candles. He hates sweets.

When Poppy was a girl her grandmother made a Banana Split cake. After every bite she took, she mmmmed with delight. After that it became her special Birthday cake. It's her birthday this week, so I'd better get the ingredients and make it for her.

I thought I'd share the recipe for those of you who might want to try a sinfully delicious (no calorie, wink) recipe. Originally posted in 2010.

2 cups graham crackers
1 stick oleo margarine (melted)
2 cups powdered sugar
2 sticks softened oleo margarine
2 eggs
1 t vanilla
6 bananas
peanuts
maraschino cherries
1 can crushed pineapple (in syrup)
1 pkg Dream Whip

Mix graham crackers and melted margarine together and press in a 9” X 13” pan.
Beat powdered sugar and soft margarine together until well blended.
Add eggs and vanilla and beat 10 to 15 minutes until really fluffy.
Spread mixture over graham crackers in pan. Peel bananas, cut in half lengthwise and place over mixture.
Prepare Dream Whip according to package and fold in the pineapple.
Spread the whip topping pineapple mixture over the top of cake.
Sprinkle nuts on top and place cherries so there will be on on each piece.
Refrigerate.

I cover with foil and refrigerate for 24 hours. I think it tastes better after one day. Not to worry about leftovers, you won't have any. (We have never gotten sick, but always keep extra clean when working with raw eggs)

What's Cooking? - Gingered Cream of Celery Soup

Celery was so cheap this week. I was going to make cream of broccoli soup, but at $.59 for a huge stalk of celery, I had no choice. I've never made celery soup from scratch. I love to eat celery steamed in the microwave and seasoned with ginger, garlic and a little soy oil. It reminds me of China more than any food in a Chinese restaurant here in the US. So I'm using that as inspiration for my soup.

I've added corn to sweeten the soup, but some celery is bitter. I had to add about 1/4 cup of sugar to the soup I just made. Best to taste before adding unnecessary sugars.

GINGERED CREAM OF CELERY SOUP

4 cups chopped celery (every last bit but the very end washed well)
1 14 oz can of broth (chicken best, but beef or veggie will do)
1 can whole corn
4 cups water
2 T good dry Chinese ginger

1 can evaporated milk
1/2 cup instant mashed potatoes
sugar if needed
salt and pepper to taste

Add the first 5 ingredients to a crock pot and cook on high for 6 hours.
Puree. Add milk and instant potatoes, stir until blended and heat for at least 10 minutes. Add sugar if necessary. Season to taste. It doesn't hurt to cook more when you're done with all the ingredients.

Caesar Salad Dressing

I know things are getting rough with the diets and all. How about a nice salad dressing to perk up your greens?

I love a good Caesar dressing, but this one has a bit less fat and is so tangy that you don't need too much. I replace the raw eggs with Egg Beaters or other egg substitute.

Great over just Romaine with croutons, or add some cooked Chicken breast for a yummy healthy dinner.


Caesar Salad Dressing

Egg substitute equivalent to 3 eggs
2 cloves raw garlic
3 oz anchovies or anchovy paste
1 1/2 t Worcestershire sauce
3/4 t dry mustard
14 t salt
1/4 t pepper
1/4 c lemon juice
1 pint salad oil (I use soy)
1/2 c Parmesan cheese

Mix egg substitute, garlic, anchovies, Worcestershire sauce, mustard, salt, pepper and cheese together in a blender until very well mixed and liquid. Slowly add oil and lemon juice alternating, until the dressing emulsifies (thickens).

What's Cooking? - Pepperoni Bread

Today I give you the 8 year old's new favorite. I made this for his birthday, and his little buddy and he gobbled it up.

A few days later, I asked how he liked the pepperoni bread I made him and he said in total shock "YOU made that Gramma?" I guess he liked it.

This is mostly a recipe for assembly, the trickiest part is making the dough, but you can use ready made pizza dough too. It will work the same.

Pepperoni Pizza


Dough for one large loaf of French Style Bread
You can use my French Baguette Recipe or a Large Pizza Dough

Approximately 28 thin slices of pepperoni

Approximately 1 1/2 cup shredded Mozzarella Cheese

This is so fun you can easily get your little ones to help prepare this. Oh and Adults love it too.

Prepare your bread dough until the final rise. Knead on a floured board and spread out on a baking sheet.
Spread Mozzarella cheese from the edge closest to you to one inch from the top edge. Now place pepperoni slices over the cheese. See picture. You will leave 1"of the top edge bare, that will be to seal the dough.





Take the edge closest to you and roll the dough in over the cheese/pepperoni, making sure they stay in place. Roll all the way up and push the edge into the "loaf" to seal. Pinch the two ends closed and push it all into a loaf shape.

Cover with a towel and let rise again in a warm place. Bake your loaf in a 350F degree oven until golden brown. It might take a little longer than usual because of the filling. I usually can smell when the bread is done, but it should be somewhere around 15 minutes.

Let the bread cool and slice in about 1" thick slices. Fantastic when dipped in warm marinara or spaghetti sauce.