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Full Online Book HomeLearning KitchenCookies - Rolled - Banana Cream Pie Cookies
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Cookies - Rolled -  Banana Cream Pie Cookies Post by :lifestyles Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1111

Click below to download : Cookies - Rolled - Banana Cream Pie Cookies (Format : PDF)

Cookies - Rolled - Banana Cream Pie Cookies

Pastry Cream:
4 egg yolks
1/2 cup sugar
4 tablespoons cornstarch
2 cups milk
2 tablespoons butter
vanilla extract 1 cup heavy cream


Whisk dry ingredients into yolks in mixing bowl, creating a thick paste. In a saucepan, bring milk to a boil. Add a little of the hot milk to the ingredient mixture, whisking to combine, and eventually whisk in about half of the milk. Pour mixture back into the saucepan, stir over heat constantly, boil for 2 minutes, and remove from heat. Stir in butter and add vanilla to taste. Cover with plastic wrap and cool completely in the fridge for a few hours. Push pastry mixture through a sieve or strainer with a rubber spatula. Fold in cream, whipped to soft peak, to lighten mixture, and refrigerate until ready to serve.


Cookie Dough:
2/3 cup plus 2 tablespoons all-purpose flour
1/4 cup sugar
Pinch salt
1/4 teaspoon baking powder
5 tablespoons Crisco Butter Flavor Shortening, chilled
1 egg


Place dry ingredients into a mixing bowl and add cold chunks of Crisco. Use your hands to push, squish, smear, and combine, and then work egg into mixture with your hands. Wrap in plastic and chill in the fridge for a few hours. Roll out dough between two sheets of plastic wrap until at least 1/4-inch thick, if not slightly thinner. Cut out a disc or any shape with a cookie cutter. Place on a cookie sheet with parchment paper. Bake at 375ºF for 5 to 10 minutes.


Caramelized Bananas:
3 bananas
1/2 cup sugar
Splash of dark rum
2 tablespoons butter
Crisco Butter Flavor No-Stick Cooking Spray
1/2 cup sugar


Slice bananas and toss in a bowl with 1/2 cup sugar, a splash of dark rum, and tiny pieces of the butter. Heat a heavy nonstick saucepan over medium heat and spray lightly with Crisco. Sprinkle 1/4 cup sugar into pan, wait for it to melt, then add another 1/4 cup sugar and let it melt. By this time, the sugar should be amber or brown. Toss in the bananas and stir with the caramel for 5 minutes over low heat. Remove from heat and serve.
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2 cups brown sugar 1 egg 1 cup sour milk (can be made with 1 cup milk and 1 teaspoon vinegar) 1 cup butter 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon salt 1 teaspoon vanilla 5 - 6 cups flour Preheat oven to 350 degrees F. Mix ingredients together. Dough should be rather stiff. On floured board roll out to about 1/4" thick. Cut with cookie cutters. Bake about 10 - 12 minutes until lightly browned. Cool and frost as desired.
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Recipe courtesy The Hamilton-Turner Inn 2 cups butter, softened 1 2/3 cups sugar 4 cups all-purpose flour 1 1/3 cups cornstarch Sugar, for sprinkling Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Cream the butter and sugar until fluffy. In a separate bowl, mix the flour and cornstarch. Slowly add the flour mixture to the butter and sugar, and mix until blended. Roll out the dough to 1-inch thickness. Bake for 30 minutes or until lightly brown. Remove the oven and sprinkle with sugar on top while still warm. Cut into lengths, approximately 1 by
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