Isn’t this apron the cleverest and cutest idea you have ever seen in your entire life??
I know many of you follow Ree Drummond on Pioneer Woman so I wanted to show you the apron Sandy designed and tailored with her own hands. I’m so impressed. She will probably wear it longer than I can wear my t-shirt–especially with the outrageous amount of cooking and eating going on around here since I started this little blog.
Sandy is my friend and the mother of my daughter-in-law, Amanda. She went to Pioneer Woman’s cookbook-signing last year when Ree came to Dallas. By the time she got to the signing table (something like midnight), they were out of her size but she gladly accepted what they had. Since it didn’t fit, she figured she had nothing to lose. Now I’m trying to figure out how I can get her to make me one but she says her list of sewing projects is already way too long.
- In case you want to try it yourself, Sandy recommends an interlining and a lining because the knit material is so stretchy.
- In case you haven’t heard of Pioneer Woman, I highly recommend her blog. She’s a wonderful cook, a fabulous photographer, and a wildly witty writer. Read the story of her romance with Marlboro Man. It’s as good or better than any bestselling novel.
- In case you’re wondering what Sandy is serving in her oh-so-fancy apron, it’s Swedish Apple Pie. The occasion was Amanda’s birthday and it’s her favorite. One of my favorites too. No pie crust required.
Microwave Banana Pudding with Shortbread Crumbles
The day I discovered I could make vanilla pudding in my microwave changed my life. No more scorched custard, hot stoves or instant pudding mix.
Microwave banana pudding is the perfect summer-time dessert. Cool to make and cool to eat.
It’s also high on my list of comfort food–something I’ve been needing lately.
Side note: Some of you might remember my father (the one wearing a green sweater) who celebrated his 92nd birthday a couple weeks ago. He hasn’t been feeling well. Congestive heart failure seems to be getting the best of him these days.
He recently gave me the key to his treasured Honda Civic with instructions to sell it. Although necessary, he said it would break his heart. It broke mine too– I cried all the way home.
Today, I brought his computer to my house. He doesn’t need it. This man who has played online Scrabble for as many years as it has been available has not turned on his computer for several weeks. Says he’s not likely to ever use it again. I cried all the way home.
Thankfully, this recipe is so simple I have it memorized–a big plus when I don’t feel like cooking.
Store-bought vanilla wafers are my go-to cookie for this but sometimes I like to make my own shortbread crumbles for a dessert that tastes like banana cream pie in a bowl. Oh my! It is wicked good!!
Microwave Banana Pudding with Vanilla Wafers
Microwave Banana Pudding
Ingredients:
2/3 cup sugar
3 egg yolks
3 tablespoons flour
2 cups milk (skim, 1%, 2% or whole)
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract (use vanilla bean paste if feeling extravagant)
2 tablespoons butter
2 medium bananas
1 recipe of shortbread or vanilla wafers
Directions:
First: Add sugar, egg yolks, flour, milk and salt to a blender or food processor bowl. Pulse 5 times until mixed well. Pour into 2-quart batter bowl. If desired, pour through a strainer into batter bowl.
Second: Microwave on HIGH 4-5 minutes. Stop and whisk well. MW for 2-3 more minutes stopping and whisking when pudding starts to rise up in bowl or at least once a minute. When mixture thickens enough to coat a spoon (see picture), remove from microwave and whisk till smooth.
Third: Allow pudding to cool a bit before adding butter and vanilla. Whisk well. Place a sheet of plastic wrap on top of cream and allow to cool to room temperature. If you are in a hurry, set bowl in sink of ice water for faster cooling.
Assembly:
- Cover bottom of 1 1/2 quart dish with thin layer of custard.
- Add layer of vanilla wafers or shortbread followed by layer of sliced bananas.
- Add 1/2 of remaining custard, followed by another layer of vanilla wafers and bananas.
- End with a layer of custard.
- Cover with plastic wrap placed in a way that it touches the surface of the custard to prevent a skin from forming. Chill at least 2 hours. Overnight is even better–especially if using vanilla wafers. Serve with whipped cream.
Notes:
- If you try my shortbread recipe, (one of the best recipes on this blog) make it as written leaving off chocolate chips. When cool, crumble and layer in the same way as vanilla wafers.
- Because I keep only skim milk and heavy cream in my fridge, I sometimes put 2 tablespoons of heavy cream in a 2-cup measure and use skim milk for the rest to make it a touch richer but it’s certainly not necessary.
- I don’t normally use a sieve for this pudding because mixing in a blender before microwaving prevents lumps. However, if cream turns out a bit lumpy after it is cooked, push it through a coarse sieve before it cools.
- I also use this recipe to make banana cream pie, coconut cream pie and chocolate cream pie.
- Many people put meringue on top of their banana pudding but I’m a whipped cream girl. Suit yourself.
Two of my very favorite desserts on this blog:
Toffee Bars Made Easy
Microwave Coconut Cream Pie
When yellow squash, zucchini and sweet corn go on sale at the store, I start craving Calabacitas, (“little squashes” in Spanish). I play pretty fast and loose with the ingredients and seasoning. I don’t think most people put potatoes in their Calabacitas but I love the texture. No good tomatoes at the store? Leave ‘em out. Got a few mushrooms in the produce drawer? Add them with the potatoes. Don’t like spicy? Leave out the green chilies. Like garlic? Go ahead. You get the idea.
Calabacitas are a good vegetarian entree as well as a side dish. My favorite way to eat them is as a veggie taco. Wrapped in a soft flour tortilla with some shredded cheddar, they become a lunch that makes me wish the clock hands would hurry up and move to 12:00 noon so I can eat.
Calabacitas with Potatoes
Ingredients:
3 ears fresh corn, husks and silks removed
1 tablespoon oil
2 medium potatoes, diced (peeled or not)
1/2 cup fresh or frozen chopped onion
3 yellow and/or zucchini squash-large dice
2 small Roma tomatoes, diced
1/4 cup green chilies, chopped (canned or fresh roasted)
1 teaspoon dried or fresh oregano; or 1 tablespoon chopped, fresh cilantro
Salt and pepper
1/2 cup shredded Cheddar or goat cheese (optional)
Directions:
First: Wrap corn ears in plastic wrap. Microwave on HIGH 4-5 minutes.
Second: Preheat large skillet. Add 1 tablespoon vegetable oil. Add diced potatoes. Stir occasionally to brown all sides. Cover and cook until just tender. Add onion and saute until soft but not brown.
Third: Slice squash in quarters longways. Slice quarters crossways 3/4-1 inch thick. Add to skillet, cover and cook until slightly soft, stirring occasionally. Add tomatoes and green chilies, cover and cook 1 more minute. Season with salt, pepper and your choice of spices.
Fourth: Slice corn off of cob trying to preserve large chunks. Very gently stir into other vegetables in skillet. Remove from heat and add cheese if desired.
Notes:
1. Watching your carbs? Leave the potatoes out or replace them with mushrooms. Yum!
2. I love the look of chunks of corn so it’s worth it to me to use fresh. But frozen corn can be used instead.
3. Sometimes I add about 1 cup of fresh or frozen sliced okra along with the squash. Changes the character a bit but it’s oh so delicious!
Got squash?
Green Chili and Yellow Squash Cornbread Combo
Sausage-stuffed 8-Ball Squash
