Idea: My Dad
Materials:
1)
2)
3)
Whip Cream
Ingredients:
1) 1/2 cup of Organic Sugar
2) 1 small carton of Organic Cream
Directions:
1) Pour 1/2 of sugar with the cream into a mixer
2)** Need more clarification here
3)
4)
Banana1) Pour 1/2 of sugar with the cream into a mixer
2)** Need more clarification here
3)
4)
Ingredients:
1) Organic Bananas (however many you want, we used 2-3)
Directions:
1) Cut into thick or thin slices (your preference) to get prepared for placement
Filling1) Cut into thick or thin slices (your preference) to get prepared for placement
Ingredients:
1) 1/4 cup of Organic Corn Starch
2) 1/4 cup of Organic Sugar
3) 1 teaspoon Pure Vanilla
4) Sea Salt
5) 2 Cups of organic milk
6) 1 Organic Eggs (Free Ranged)
7) 2 tablespoons of Organic Butter
Directions:
1)In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
2) In a medium bowl, whisk together the eggs yolks and egg.
3) Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth.
4) When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs.
5) Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don't curdle or scorch on the bottom.
6) When the mixture comes to a boil and thickens, remove from the heat.
7) Stir in the butter and vanilla, mixing until the butter is completely blended in.
8) Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming.
9) Refrigerate until chilled before using.
Crust1)In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
2) In a medium bowl, whisk together the eggs yolks and egg.
3) Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth.
4) When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs.
5) Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don't curdle or scorch on the bottom.
6) When the mixture comes to a boil and thickens, remove from the heat.
7) Stir in the butter and vanilla, mixing until the butter is completely blended in.
8) Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming.
9) Refrigerate until chilled before using.
Ingredients:
1) 1 1/2 cups of non bleached organic all purpose flour
2) 1/2 cup of organic sugar
3) 1/4 teaspoon of sea salt
4) 1 stick and 1 tablespoon of very cold unsalted organic butter
- cut into small pieces
5) 1 large egg
Directions:
1) Pulse the flour, sugar and salt together in the bowl of a food processor. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. (You're looking for some pieces the size of oatmeal flakes and some the size of peas). Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses--about 10 seconds each--until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change--heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. Chill the dough, wrapped in plastic, for about 2 hours before rolling.
2) To roll the dough: Butter a 2 1/2-inch (or whatever size you want to make) on a solid surface. Roll out chilled dough on floured surface.... ** Trying to make sense of how to type this step
3)Freeze the crust for at least 30 minutes, preferably longer, before baking.
4) To fully or partially bake the crust: Center a rack in the oven and preheat the over to 375 degrees F. Butter the shiny side of a piece of aluminum foil (or use nonstick foil) and fit the foil, buttered side down, tightly against the crust.
1) Pulse the flour, sugar and salt together in the bowl of a food processor. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. (You're looking for some pieces the size of oatmeal flakes and some the size of peas). Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses--about 10 seconds each--until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change--heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. Chill the dough, wrapped in plastic, for about 2 hours before rolling.
2) To roll the dough: Butter a 2 1/2-inch (or whatever size you want to make) on a solid surface. Roll out chilled dough on floured surface.... ** Trying to make sense of how to type this step
3)Freeze the crust for at least 30 minutes, preferably longer, before baking.
4) To fully or partially bake the crust: Center a rack in the oven and preheat the over to 375 degrees F. Butter the shiny side of a piece of aluminum foil (or use nonstick foil) and fit the foil, buttered side down, tightly against the crust.
Commentary
Amanda: Total spent: approx. $30 - 35
**I'll post picture with simple directions soon!
I posted the components in order of placement. The crust goes on the bottom, then the filling, the banana slice, and finally, the whip cream. Hope you have fun making it and enjoy the epic deliciousness!
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