Banana Cream Pie

Ingredients:

• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 2 cups half-n-half
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1 1/4 teaspoons vanilla extract
• 1 (9 inch) pie crust, baked
• 4 bananas, sliced
• Whip cream
• Silvered almonds

Directions:

1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
2. Add egg yolk mixture to the rest of the hot mixture. Keep stirring and cook for 2 more minutes. Remove the mixture from the stove then add butter and vanilla. Stir until the mixture reaches a smooth consistency.
3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
4. Bake at 350º for 12 to 15 minutes. Chill for an hour. Top with whip cream and sprinkle with silvered almonds when ready to serve.

Oatmeal Cranberry Walnut Cookies

Ingredients:

• 2 sticks of butter, melted
• 1 1/2 cups brown sugar
• 2 large eggs
• 1 1/2 cups old-fashioned oats
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1 cup dried cranberries
• 1/2 cup roughly chopped walnuts
• 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 375º.
2. Using an electric mixer, beat butter and sugar together until light and fluffy. Add eggs and mix well. In another bowl, combine oats, flour, baking soda, and salt then add to butter mixture. Mix well. Stir in vanilla extract, cranberries, and walnuts until well blended.
3. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Cool on wire rack.

Classic Date Nut Bread

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 1/4 cups sugar
• 1 1/2 sticks of butter, melted
• 2 eggs, beaten
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cup dates, chopped
• 1 cup walnuts, chopped

Directions:

1. Preheat oven to 350º. Grease a loaf pan with butter.
2. In a large bowl, combine flour, baking soda, baking powder, and sugar. Pour in melted butter, eggs, and vanilla extract. Mix well. Stir in dates and walnuts. 
3. Pour batter into prepared loaf pan. Bake for 50-60 minutes.

Tomato Sauce with Pancetta Pasta

Ingredients:

• 6 ounces of pancetta, diced
• 2 tablespoons butter, melted
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 can tomato puree
• 1 pound linguine
• 1/2 cup grated Pecorino Romano
• Sea Salt
• Pinch of dried crushed red pepper flakes

Directions:

1. In a large skillet, saute pancetta with butter over medium heat until golden brown which is about 8 minutes then add the onions and saute for 5 minutes. Add garlic and red pepper flakes then season with salt. Stir in tomato puree and simmer uncovered over medium-low heat until sauce thickens which is about 15 minutes. Season the sauce with salt, to taste.
2. In a large pot of salted boiling water, cook the linguine until tender but still firm to the bite which is about 8 minutes. Drain.
3. Toss the linguine with the sauce and sprinkle Pecorino Romano cheese on top. Blend well and season with salt if necessary.

Broccoli & Cheese Bake

Ingredients:

• 2 pounds fresh broccoli, trimmed and cut into large florets
• 2 tablespoons butter
• 1/4 cup chopped celery
• 1/4 pound fresh mushrooms, sliced
• 1/4 cup chopped onion
• 1 can sliced water chestnuts
• 1 can condensed cream of mushroom soup
• 1/2 pound cheese
• 1 cup cheddar cheese, grated
• Sea salt and pepper

Directions:

1. Preheat oven to 350º. Butter a casserole.
2. Steam the broccoli until tender which is about 10 minutes. Melt the butter in a medium skillet and saute the celery, mushrooms, and onions until soft which is about 10 minutes. Combine the broccoli and vegetables in a bowl.
3. In a saucepan, combine mushroom soup and cheese until the cheese melts. Season with salt and pepper.
4. Combine the vegetables and cheese soup into the casserole. Bake for 25 minutes. Sprinkle with grated cheddar cheese immediately and serve.