Nutty Banana Dessert

1 envelope Unflavored Gelatine
6 tablespoons brown sugar
1/2 teaspoons ground cinnamon
2 eggs, separated
1 cup milk
1 medium banana, mashed
1/2 teaspoon vanilla extract
1 cup (1/2 pt.) whipping or heavy cream, whipped
8 tablespoons Nut topping
1 medium banana

In medium saucepan, mix unflavored gelatine with 4 tablespoons sugar and cinnamon; blend in egg yolks beaten with milk. Let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Stir in mashed banana and vanilla. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.

In medium bowl, beat egg whites until soft peaks form; gradually add remaining sugar and beat until stiff. Fold egg whites, then whipped cream and 6 tablespoons nut topping into gelatine mixture. Turn into 4-cup bowl or mold; chill until firm. Garnish with remaining banana, sliced, remaining nut topping and , if desired, additional whipped cream. It makes about 8 servings.

My family and I enjoyed this recipe. I didn't change very many things at all and it tasted great. I desided to use the heavy whipped cream instead of the regular whipped cream. I also used the additional whipped cream on the pieces that my family wanted more on. Other then at the dessert was really good. I hope you enjoy it too.

Praline Pumpkin Mousse Pie

1 envelope Knox Unflavored Gelatine
1/2 cup sugar
4 eggs, separated
1/2 cup Praline Ligueur
1/4 cup butter or margarine, melted
1 can (16oz.) pumpkin (about 2 cups)
1/2 cup brown sugar
1 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoons ground cloves
1/8 teaspoons cream of tartar
3/4 cup whipping or heavy cream, whipped
9 inch graham cracker crust
Peacan Nut topping

In medium saucepan, mix gelatine with sugar; blend in egg yolks beaten with liqueur and butter. Let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Blend in pumpkin, brown sugar, cinnamon, salt and cloves. Pour into bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites until soft peaks form; gradually add cream of tartar and beat until stiff. Fold egg whites, then whipped cream into mixture. Turn 3/4 mixture into crust; chill until almost set. Spoon on remaining mixture; chill until firm. Garnish with Pecan Nut Topping and additional whipped cream. Makes about 8 servings. Pecan Nut Topping: Grease cookie sheet. In small skillet, combine 1/2 cup sugar, dash cream of tartar and 2 tablespoons water. Cook over medium heat, stirring constantly, until mixture becomes light caramel color. Stir in 1/2 cup coarsely chopped pecans. Quickly spread on cookie sheet; cool. Chop into small pieces.

My family and I enjoyed this recipe. I wouldn't change anything because I thought it was really good. There were plenty of leftovers to enjoy later. I hope you enjoy this recipe too.

Ginger-Carrot Bread

1 3/4 cups unsifted flour
1 tsp. baking powder
1/2 tsp. ground ginger
1/2 cup margarine
1/3 cup firmly packed brown sugar
1/3 cup dark corn syrup
2 eggs
1 cup carrots, coarsely shredded
3/4 cup nuts, coarsely chopped
1/2 cup raisins

Grease two 5 1/2" x 3" x 2" loaf pans. In small bowl, stir together flour, baking power, and ginger. In large bowl with mixer at medium speed, beat together margarine and sugar until smooth. Beat in corn syrup. Add eggs; beat until well mixed. Add carrots. With spoon, stir in flour mixture, nuts, and raisins. Divide batter evenly between prepared pans. Bake in 350F oven 55 minutes, or until golden brown. Cool in pans 10 minutes. Remove from pans. Cool completely on wire racks.

My family really liked this recipe. I did change a few things in the recipe though. I don't like raisins so I didn't put them in my recipe. I wanted to have more of a carrot taste then a nut taste so I didn't quite use 3/4 cup of nuts. The bread does slice better on the second day then the first. But other then that I liked this recipe. I hope you enjoy it too.

Peanut Butter Fudge

2 cups sugar                                                  
1 cup milk                                                      
1/2 cup margarine                                              
2 cups or 7 ounce jar marshmallow creme
1 1/2 ounce jar peanut butter
1 teaspoon vanilla

Combine sugar, milk, and margarine. Bring to a rolling boil. Cook on medium heat 12 to 15 minutes stirring constantly. (Mixture scorches.) remove from heat; add peanut butter, marshmallow creme and vanilla; blend well. Pour into a 9-inch buttered pan. Cool.

My family enjoyed this peanut butter fudge recipe. I really liked this recipe because I don't really like chocolate, but I love peanut butter. Their was plenty of leftovers that my family enjoyed the next few days. Useing peanut butter made the fudge not as sweet as chocolate fudge, which was nice. I hope you enjoy this recipe as much as I did.

Strawberry Delight

2 1/2 cups crushed graham crackers                              
1/2 cup sugar                                                                 
2/3 cup butter or margarine, melted                                
2 small boxes frozen strawberries                                    
2 packages (3 ounces each) strawberry flavored gelatin  
2 cups boiling water
1 package (12 ounces) cream cheese, room temp.
1 container (9 ounces) whipped topping
1/2 cup chopped walnuts
2 cups powdered sugar

Mix cracker crumbs, sugar and melted margarine together. Press into 9 x 13 inch pan to form crust. Mix gelatin, hot water and strawberries. Set aside to congeal slighty. Combine cream cheese, whipped topping, walnuts and powdered sugar. Pour into crumb crust. After strawberry mixture has thickened, pour over cream cheese layer to make top layer. Refrigerate for at least two hours before serving. Then refrigerate any leftovers.

My family enjoyed the Strawberry Delight. But it was a little sweet for me. We had plenty of leftovers and enjoyed them the next day. You can use already made piecrust instead of making your own. If you decide to do this, you would need to get two piecrusts to make up for the 9 x 13 inch pan. Which would mean you wouldn’t need the first three ingredients. Hope you enjoy it.