Party Flavor Recipes for March 28

Chocolate Ganache Bottom Amaretto Banana Cream Pie

Crust:

1/4 c. plus 1 T. butter

1 c. flour

a pinch of salt

2 to 3 T. water

Combine the flour, butter and salt. Using your hands, mix the butter so that it becomes small pea size shapes incorporated into the flour. Add water. Form into a ball and roll onto a floured surface. Place in a preheated 375 degree oven until lightly browned, about 20 minutes. Cool.

Chocolate Ganache:

3/4 c. semi-sweet chocolate chips

1/2 c. half & half

1/2 T. butter

Melt the chocolate chips and butter in the microwave on high for 1 minute. Check after 30 seconds, stir and place back in the microwave if the chips haven’t melted. Add half & half to the melted chips, stir and let cool to room temperature. Spread ganache over cooled crust and refrigerate until the custard has been cooked and cooled.

Custard:

2/3 c. sugar

2 1/4 c. milk

1/3 c. flour

3 slightly beaten egg yolks

1 tsp. vanilla

1 T. Amaretto liqueur

2 T. butter

bananas

whipping cream

Combine the flour and sugar in a saucepan. Gradually stir in the milk and cook over medium heat until the mixture boils. You should be stirring most of the time that this is cooking. Cook for 2 more minutes and add a small amount of the heated mixture to the egg yolks. Stir in the egg yolks/heated mixture and then add to the pan. Cook for two more minutes. Strain the pudding to remove any pieces of cooked egg and add the Amaretto, vanilla and butter. Cool until room temperature in a bowl that is covered. Add 2 to 3 bananas to the ganache covered crust. Pour the cooled custard over the bananas making sure all the bananas are covered and refrigerate. Top with whipping cream.

Alberta Marana

Duluth

Purple Velvet Cake

Cake:

2 c. sugar

1/2 lb. butter, at room temperature

2 eggs

2 T. cocoa powder

1 oz. red food coloring

1 oz. blue food coloring

2 1/2 c. cake flour

1 tsp. salt

1 c. buttermilk

1 tsp. vanilla extract

1/2 tsp. baking soda

1 T. vinegar

Icing:

1 – 8 oz. pkg. cream cheese

1 stick butter, softened

1 c. melted marshmallows

1 tsp. vanilla, optional

16 oz. box of confectioner’s sugar

Preheat the oven to 350 degrees. In a mixing bowl, cream the sugar and butter and beat until light and fluffy. Add the eggs, one at a time and mix well after each addition. Mix the cocoa and food coloring together and then add to the sugar mixture and mix well. Sift together the flour and salt. Add the flour mixture to the creamed mixture alternately with the buttermilk. Blend in the vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour the batter into three 8-inch round greased and floured pans. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting. To make the icing, blend the cream cheese and butter together in a mixing bowl. Add the marshmallows, vanilla and sugar and blend. Spread between layers and on the top and sides of the cooled cake. Note: If you add yellow food coloring to the frosting and use a football-shaped mold, you could conceivably make a cake for a Vikings football party.

Tamara Jones

Duluth

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