Autumn Years Winter 2023/24

Banana Pudding Ingredients

Directions In a large mixing bowl, whisk together the eggs, brown sugar, flour and cinnamon. Set aside. In a blender, puree the bananas. Set aside. In a heavy pot over medium heat, add 3 cups of the milk and bring to a simmer, stirring frequently to avoid scorching. Just as the milk begins to boil, re move from the heat and whisk into the egg mixture

• 2 fresh whole eggs • 1 cup brown sugar • ½ cup all-purpose flour • 2 tsp Simply Organic Cinnamon • 1 lb (approx. 3-4 medium) ripe bananas • 3 cups milk • 2 tsp Simply Organic Pure Vanilla Extract • ¾ lb gingersnap cookies

in a slow, steady stream (this helps avoid lumps).

Return the milk and egg mixture to the medium heat in the heavy pot and bring to a gentle simmer, stirring constantly to avoid scorching. Stir in the vanilla flavoring, then the banana puree and pour the mixture into a clean bowl. Chill for 2 hours and serve. For a decorative twist, layer into parfait glasses, alternating pudding and ginger snap cookies, then refrigerate 2 hours and serve garnished with whipped cream and a mint sprig.

Pumpkin Pecan Coffee Cake Ingredients • 2½ all-purpose flour • 4 tsps pumpkin pie spice • 1 cup and ¾ cup chopped pecans • 1¾ cup brown sugar, divided • 6 tbsp unsalted butter, melted and cooled • 1 tsp baking soda • 1 tsp baking powder • ¼ tsp salt • ½ cup vegetable oil • ¾ cup canned pumpkin

Directions Preheat oven to 350 degrees and line an 8x8 square pan with foil or parchment paper. Spray the foil with cooking spray and set aside. For the streusel topping, combine all streusel ingredi ents—1 cup flour, 1 tsp pumpkin pie spice, ¾ cup brown sugar, ¾ cup chopped pecans, 6 tbsp unsalted butter (melted and cooled)—in a small bowl and stir until crumbly. Set aside until ready to use.

For the cake, whisk together 1½ cups all-purpose flour, 1 tsp baking soda, 1 tsp baking pow der, 1 tbsp pumpkin pie spice, ¼ tsp salt until well mixed. In a separate bowl whisk together the oil, pumpkin and 1 cup of dark brown sugar until smooth, then add the eggs, yogurt and vanilla and whisk until smooth. Pour wet mixture into bowl with flour and whisk until smooth. Fold in the 1 cup chopped pecans. Pour cake batter into the prepared pan, then sprinkle the streusel over the top evenly, pressing it gently into the top of the cake batter. Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan completely before removing and cutting into squares Optional: whisk together ½ cup powdered sugar and 2 tbsp milk to create a glaze and drizzle over cooled cake.

• ½ cup canola oil • 2 eggs, beaten • 1/3 cup Greek Yogurt • 1 tsp vanilla extract

WINTER 2023/24 I AUTUMN YEARS 15