Banoffee Pie

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  • 1-1/4 cups graham cracker crumbs
  • 5 tbsps. melted butter
  • 2 tbsps. sugar

Mix all together well and press into a 9″ tart pan with a removable bottom or a regular pie plate Continue reading


Banana Ripple Cake

P1110296Grease and flour a large (13″ x 4-1/2″) loaf pan Place a piece of parchment in bottom of pan and grease and flour that, too.

  • 1/4 cup semisweet chocolate bits
  • 1/4 cup water
  • 2 cups flour
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1-1/2 cups sugar
  • 2 eggs – separated
  • 1 cup mashed bananas (2 medium)
  • 1/3 cup sour cream
  • 1 tsp vanilla
  • 1/3 cup chopped maraschino cherries (drained, rinsed and dried)
  • 1/2 cup  mini chocolate bits – optional

Continue reading

Sticky Toffee Pudding

1 cup plus 1 tbsp flour

1 tsp baking powder

3/4 cup chopped dates (or more if you wish)

1 tsp baking soda

4 tbsps soft butter

3/4 cup sugar

1 egg

1 tsp vanilla

Butter a 10″ round or square pan.

Put the dates in a bown and add 1-1/4 cups boiling water along with the baking soda.  Set aside.

Beat the butter and sugar until well combined and fluffy and add the egg and vanilla and blend well.

Mix the flour and baking powder together and add to the butter mixture and then fold in the dates

with the water.  Pour into pan and bake at 350 degrees for about 30 minutes.  Cool on rack


8 tbsps butter

1/2 cup heavy cream

1 cup light brown sugar

Combine all in a pan and bring to a boil, stirring constantly.  Boil over medium low heat until

thickened, about 7-8 minutes.

Spread about 1/3 of the sauce on top of the pudding and put in the broiler for 1 minutes.  Remove.

Serve with additional sauce, and whipped cream or vanilla ice cream

Indian Pudding

2 cups milk

1/2 cup yellow corn meal

1 large egg

1/4 tsp salt

1/2 cup dark molasses

1/2 tsp grated fresh ginger

1 cinnamon stick

1 vanilla bean

Pour milk into a saucepan and add the ginger, cinnamon and vanilla.  Bring to a simmer but do not boil.

In a bowl combine the cornmeal and 1 cup water and mix well.  Add the egg and salt and mix well.

Strain the milk, removing the vanilla and any ginger pieces.  Pour milk back into the pan and add the cornmeal

mixture along with the molasses.

Cook over medium heat until thick but do not boil.

Pour into a well buttered 2 quart pan.  Bake at 300 degrees for abut 1 hours until mixture is set

Remove – serve warm with either whipped cream or vanilla ice cream