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Tag Archives | Bananas

Mango Orange Jellified Fruit

Mango orange congealed fruit salad with bananas, mandarin oranges, maraschino cherries and coconut.

The Sauce: Mango Orange Gelly – Fruit juice with unflavored gelatin dissolved to thicken when chilled.

‘Great Sauces Transform Good Food into Gourmet’ 

Jellified Fruit

On a hot summer day, a cold jar of tropical congealed salad refreshes picnickers. It’s made with real fruit juice with no added sugar. These individual serving salads are light, fruity and jellified. They’re already to serve and eat Bananas in jarright out of the jar. Pair with Salade Nicoise dans un Pot or any other picnic fare; sandwiches, fried chicken, grilled burgers or hot dogs.

You might also enjoy Fruit Juice Gelly, Fruit and Yogurt Parfait, Creamy Orange Fruit Dip, Maytag Bleu Terrine with Fruit and Nuts and Pomegranate Jelly.

2 of 3 part series ”Picnic in a Jar’. Part 1 Salade Nicoise dans un Pot, Part 3 Double Fudge Chocolate Brownies. More on Picnics.

2012 AniversaRecipe – Chili Cheese Dogs
2011 AniversaRecipe – Lime and Tomato Tajocos

Recipe: Mango Orange Jellified Fruit

Prep Time: 15 Min | Inactive Time: 2 Hours | Cook Time: 5 Min | Yield: 7 Jars | Level: Easy

Jellfied Fruit Ingredients

  • 4 cups mango orange juice
  • 2 pks unflavored gelatin
  • 3-4 bananas
  • 1 10-oz can mandarin oranges
  • 7 maraschino cherries
  • 7 Tbsp shredded coconut
  • 1 cup mini marshmallows

Special Equipment – small saucepan, seven half pint jars

Mango juice with mandarin oranges1 Pour the mango orange juice into a small saucepan and sprinkle the gelatin evenly over the juice. Let stand for 5 minutes to bloom.

2 Set the saucepan over medium heat and cook until the gelatin dissolves, about 3-5 minutes. Remove from the heat and let cool for about 5 minutes. Place in the fridge for 30-45 minutes until it begins to thicken.

3 Meanwhile slice bananas and place circles against the inside of 7 glass jars. Evenly divided mango orange juice in the jars. Evenly divide mandarin oranges in the jars. Add one cherry to Marshmallowseach jar placing near the side of the jar so it adds a color accent to the fruit. Place 1 tablespoon of coconut into each jar then place some marshmallows on top. Screw on the lid.

4 Place in the fridge to completely set, 1-2 hours or overnight.

Keeps for 3-5 days in the fridge.

Serve for a light evening snack. Use plastic containers to prevent breakage. Makes a great snack for kids on a hot summer day.

Dish Designer

  • Exchange Mango Orange juice for another flavor of juice desired.
  • Exchange fruit for pears, peaches, pineapple or apricots.
  • Exchange mini marshmallows for whipped cream.

Inspiration – Helen Horton
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 22, 2013

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Banana Cream Pie

Dreamy banana cream pie with fresh whipped cream

The Sauce: Vanilla Pastry Cream – This pastry cream is made without the tempering process so it’s an easy one-step prep. It’s made with whole milk and velvety evaporated milk for a creamy texture. Contrary to it’s name, pastry cream is made with milk, not cream.

‘Great Sauces Transform Good Food into Gourmet’ 

Can’t let Pi Day go by without pie

The past two years I’ve done a pie for National Pi Day. Southern Pecan Pie in 2011 and Lemon Chess Pie for 2012. This year it kind of snuck up on me while I was busy cooking other dishes. But I love pie and if National Pi Day, March 14, isn’t a good enough excuse for homemade pie, then I don’t know what is. So I put the brakes on everything else and cranked out this creamy fresh banana pie.

Banana Cream PieThe pastry cream filling doesn’t take very long to cook. Don’t let a box mix temp you. Use a homemade Pie Pastry or Graham Cracker Crust, or buy one ready to go. Celebrate Pi Day with this dreamy Banana Cream Pie.

For more about National Pi Day chick here and here.

You might also enjoy Coconut Cream Pie, Chocolate Cream Pie Shooters, Pumpkin Chiffon Pie, Almond Cherry Pie, Deep Dish Apple Pie and Jumbleberry Pie. If your a pie lover, then check out Pie Shakes.

2012 AniversaRecipe – Ginger Lemon Scones
2011 AniversaRecipe – Perfect Pie Pastry

Recipe: Banana Cream Pie

Prep Time: 15 Min | Inactive Time: 4 1/2 Hours | Cook Time: 11 Min | Yield: 6-8 Servings | Level: Moderate


Banana Pastry Cream Filling
fresh bananas

  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/8 tsp salt
  • 5 egg yolks
  • 2 cups whole milk
  • 1/2 cup evaporated milk
  • 2 Tbsp butter
  • 1 tsp vanilla
  • 2 large or 3 small bananas

Whipped Cream Topping

  • 1 1/2 cups heavy whipping cream, chilled
  • 2 Tbsp powdered sugar
  • 1 tsp vanilla
  • a few banana slices or chips

Special Equipment – 9-inch pie plate

Vanilla Pastry Cream1 Whisk 2/3 cup sugar, cornstarch and salt in a medium saucepan.

2 Add the yolks then gradually whisk in the milk and evaporated milk.

3 Cook over medium heat stirring frequently then constantly when it starts to thicken until it begins to simmer, takes about 8-10 minutes. Simmer for 1 minute stirring constantly.

4 Remove from heat and stir in the butter and vanilla. Place a sheet of plastic wrap directly on the pastry cream to prevent the formation of a skin. Allow to cool down to warm, about 20-30 minutes.

layer of pastry cream and bananas3 Pour half of the warm filling into the pie shell and spread evenly. Slice the bananas onto the pastry cream. Spread the second half of the filling over the bananas. Place a sheet of plastic directly on the pie and chill for 4 hours or over night.

5 Just before serving, whip the cream with the sugar and vanilla to medium peaks. Mound over the pie. Garnish with banana slices or dried banana chips.

second layer of pastry creamSandwiching the sliced bananas between the layers of pastry cream helps to slow darkening of the bananas. It also protects the crust from getting soggy.

Don’t allow the pastry cream to completely cool as it should be warm to properly set in the pie crust.

Use a purchased graham cracker pie crust or try a chocolate cookie crumb pie crust for a banana-chocolate combination.

Serve the vanilla pastry cream with sliced bananas and a dollop of whipped cream in a glass or parfait.

Dish Designer

  • Exchange homemade pie crust for store bought crust.
  • Exchange dried banana chips for some chopped nuts or shaved chocolate.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: March 12, 2012

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All about bananas: stories, trivia, ‘nice-to-knows’.

Go bananas!

Dad’s banana plantation
The summer my kids and I visited dad’s banana plantation it was laden with large hanging banana clusters. At that time Mom and Dad lived in Laie, Hawaii on the island of Oahu. Cluster-of-bananas-with-megenta-heartTheir home, a 5-minute walk to the local beach, was set on a piece of property with a back yard stretching deep behind the house. By day, dad inspired students in his university classes. After hours he planted and nurtured his plantation begining with 3 burgeoning into 80 banana ‘trees’ in the back yard. By the time I made my way from New York to the island for a visit, they were thriving with rich magenta hearts bending down to the weight of large hanging clusters.

My kids and I, all pre-schoolers at the time, were surprised to discover that bananas grew curved upward, not down, in very large clusters. The bananas were lined up like dancers in circular tiers with 15 or more in each row. Ripening from the top down the highest were creamy yellow, the middle tiers were yellow-green and at the bottom of the cluster, bright green. Hand-of-Bananas-Connected-TogetherWe call a clump of bananas a bunch. Dad, in teaching mode, broke off a ‘hand’ of ripe bananas (half dozen or so connected) and gave each grandchild a ‘finger’ (one banana), explaining the terms. Vine ripened bananas taste sweet and full of flavor you can’t get from the shelf-ripened kind. There’s nothing like peeling a yellow banana from the ‘top’ down, using the stem end for a handle, and eating to your heart’s content while standing in a banana plantation. Wow!!

‘Banana Split’ Trivia
Natural-sections-of-a-bananaDid you know that you don’t need a knife to split a banana lengthwise. Bananas have three lengthwise sections that naturally pull apart like the sections of a tangerine. Pull the peel completely off and gently push on one end of the fruit. It will give way to three even long sections without using a knife. Make a ‘triple’ banana split Natural-sections-of-a-bananawith 3 long strips in the boat. To see a cross section, slice a banana into disks and you can see the three star-like divisions.

Bananas are kid food
Bananas are one of the best toddler foods. They are naturally sweet, soft and easy for kids to eat on their own. I’d slice bananas right on the high chair tray for dessert after dinner Sliced-banana-star-liketo the bright-eyed delight of my son Brig. When our family lived in Japan we could easily buy the mini boutique bananas. Known as Ladyfinger, Nino or Finger bananas, my favorite variety tastes like a cross between a strawberry and a banana. Their sweeter than full size bananas, have a thinner skin so they’re easier to peel and about half the size of regular ones. They’re the perfect portion for kids.

Banana Ketchup
On every trip to the Philippines I always run into Banana Ketchup. A ubiquitous condiment used on all kinds of dishes, it’s sweeter than tomato ketchup. Made with mashed banana, sugar, vinegar, and spices, it’s sort of brownish but often dyed red to resemble tomato ketchup.

‘Cheetah’ Bananas
Banana-Cupcakes-with-Brown-Sugar-Cream-Cheese-FrostingRight after eating a sweet fresh banana, my favorite way to use them is baked in banana bread, cake or cupcakes. If you don’t eat your bananas fast enough they continue to ripen and sweeten. I’ve been known to over buy to ensure a few become ripe enough for baking. The skins develop brown cheetah-type spots and eventually go completely black. Somewhere in the middle when you have lots of ‘cheetah’ spots, make them into your favorite baked bread or cake. Cheetah-Banana-Cake-with-Cream-Cheese-Frosting If you don’t have time right now, put the overripe bananas in the freezer, skin off, and defrost then bake on another day.

Love those bananas!!



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Fruit Juice Gelly

Fruit juice with gelatin and fruit, no artificial flavors, no synthetic dyes, no added sugar.

Lime Jell-O’s popularity is goin’ down

Utah has the notoriety of consuming the most Jell-O in North America and for all I know, probably in the world. In the Beehive State ‘Go Green’ doesn’t mean just protect the environment; it also means have a bowl of the most popular gelatin flavor, lime. My recipe collection Guava-Nectar-Pineapple-Banana-Cherryhas a dozen or two gelatin recipes masquerading as a salad or decadent wiggly desserts. My gelatin recipes cards though, are pristine, not dog-eared and sticky from use. I’ll admit to making a few gelatin salads 30-40 years ago but the stuff doesn’t wiggle its way onto my menus anymore.

Fruit Juice Gelly, on the other hand, is something I really love. Jiggly and soft serve, they’re made from fruit juice or nectar and fruit. With no artificial flavors, no synthetic dyes, and no added sugar, these little jars of fruit gems are refreshing and light. Serve with lunch or dinner or as a snack, treat or light cialis dose maximale dessert. Fruit Juice Gelly’s are the real jewels, not fake knock-offs full of sugar and dye.

2011 AniversaRecipe – Asian Sesame Salad

Recipe: Fruit Juice Gelly

Prep Time: 3 Minutes | Inactive Time: 4 Hours | Cook Time: 5 Minutes | Yield: 6 Servings | Level: Easy


  • 2 cups bottled fruit juice or nectar
  • 1 pkg unflavored gelatin (about 2 teaspoons)
  • 1/2 – 1 cup fresh or canned fruit

1 Place fruit juice or nectar in a small sauce pan. Sprinkle in the gelatin and whisk to combine. Let stand for 5 minutes.

2 Place the sauce pan on medium high heat. Cook and stir until the gelatin is completely dissolved, about 3-5 minutes. It does not need to boil. Remove from heat and let cool for about 5 minutes.
3 Pour into six half cup jars or containers. Refrigerate until the juice begins to thicken.
4 Place pieces of fruit in and on the top of the jelly, decorating as desired. Place back into the fridge and allow to set for 4 hours or overnight. See combination suggestions in the ‘Information’ section under ‘Applications’.

Fruit juice yields gelly that is transparent or opaque and very smooth. Fruit nectar yields gelly that has soft pulpy texture, my favorite.

For individual servings, use small canning jars, recycled sauce and condiment jars or airtight plastic containers.

For family-style serving, place gelly in one medium bowl or oblong dish then add the fruit.


White Grape Juice with Apricot Halves

Fruit can be placed in the gelly after it has cooled but has not begun to thicken. It will sink creating a bottom layer of fruit with gelly on the top.

White Grape Juice with Apricot Halves on the bottom layer

Reduce or increase the gelatin to make fruit juice the thickness you desire.

Pineapple, Mango, Kiwi and Ginger have enzymes that break down the gelatin. Either use these fruits canned or first cook them for about 5 minutes.

Here are some suggested combinations:

  • Pear Nectar with sliced canned peaches and fresh blueberries.
  • Guava Nectar with canned pineapple chunks, sliced bananas and maraschino cherry.
  • White Grape Juice with fresh red grapes.
  • CranApple Juice with canned pear halves.
  • Orange Juice with canned mandarin oranges.
  • Guava Nectar with strawberries, blueberries and raspberries.
  • Apricot Nectar with canned apricot halves.
  • Apple Juice 20mg cialis vs 100mg viagra with a dash of cinnamon and canned pear slices.

Try other combinations and have some fun with colors and juices.

Double the gelatin to make fruit juice ‘Wiggles’.

Dish Designer

  • Exchange bottled fruit juice for reconstituted frozen juice.
  • Exchange fresh or canned fruit for frozen fruit which has been defrosted and drained.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: July 13, 2012

Continue Reading · 2

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