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Banana Cream Pie 2 1 graham cracker pie crust* 1 (3 ounce) package instant vanilla pudding 8 ounces whipped cream (approximation, may be little less) 8 ounces cream cheese 3/4 cup granulated sugar 1 teaspoon vanilla extract 2 large bananas (should be firm and yellow) About 1/4 cup melted chocolate chips Chocolate rainbow sprinkles Make pudding according to directions (I often use banana pudding instead of the vanilla or try to make a batch of vanilla and banana pudding and then mix the two). Set in fridge while you make the rest of the recipe. Cream together the cream cheese, sugar and vanilla extract. Beat whipped cream to form stiff peaks and then fold into cream cheese mixture. Remove pudding from fridge and line bottom part of graham cracker crust with a 1 inch-thick layer of pudding. Place bananas on top. Spoon cream cheese mixture over top. Top this with melted chocolate chips mixed with a little bit of heavy cream to thin it out. Lastly, sprinkle chocolate rainbow sprinkles over top. This recipe is quite tasty, especially with a homemade graham cracker crust. Here is how I make mine. Put about 1 1/2 to 2 cups crushed graham cracker crumbs into a bowl. Add 1/4 cup sugar and mix briefly. Next, add 2/3 stick melted butter and 1 teaspoon vanilla extract. Mix well and then spoon into standard pie plate. When I make my graham cracker crusts, I normally do not use lots of butter because the crust often becomes very hard, especially after it has sat in fridge for quite a while. I also will put my crust in fridge very briefly to allow it to set.

Cream Pie 2 1 (10-inch) pie shell, baked 1 cup granulated sugar, divided 2 1/2 cups half-and-half 1 drop yellow food coloring Dash of salt 4 tablespoons cornstarch 1 teaspoon vanilla extract 1/2 cup butter or margarine Ground nutmeg Prepare baked pie shell. Mix 3/4 cup sugar, cream, food coloring and salt in saucepan. Cook to boiling point. Mix remaining sugar and cornstarch in another pan. Add boiling mixture gradually to pan mixture. Add vanilla extract. Add butter and return to heat; cook until thick. Pour into pie shell and sprinkle with nutmeg and a few extra pieces of butter. Bake at 325 degrees F for 20 minutes or until firm and lightly brown.

Cream Pie This is a favorite in the state of Indiana. 1 cup granulated sugar 1/2 cup minus 1 tablespoon flour 1 pint heavy cream 1 unbaked 9-inch pie shell 3 tablespoons butter Mix sugar with flour in a mixing bowl. Add cream and stir well. Pour into pie shell and dot with butter. Bake in preheated 500 degree F oven for 5 to 7 minutes. Stir ingredients in shell and bake 5 minutes longer. Stir again, then reduce oven temperature to 350 degrees F. Bake about 30 minutes longer or until knife inserted in center comes out clean. Cool before cutting.

Banana Cream Pie 1 (9-inch) pie shell or No-Fuss Homemade Pastry 3/4 cup granulated sugar 1/3 cup cornstarch 2 1/2 cups milk 5 egg yolks 1 tablespoon unsalted butter 1 tablespoon vanilla extract 3 large ripe bananas 1 1/2 cups heavy cream Line pie shell in pan with foil; fill with dried beans. Bake in 400 degree F oven 15 minutes. Remove foil and weights. Bake 10 to 15 minutes or until golden brown. Cool on rack. Mix 1/2 cup sugar and cornstarch in heavy-bottomed saucepan. Add milk; cook, stirring, over medium heat to thicken, 5 minutes. Remove from heat. Slowly stir 1 cup hot mixture into yolks in small bowl. Stir yolk mixture back into saucepan. Return to medium heat. Bring to boiling, stirring constantly. Cook, stirring, 3 to 5 minutes, until very thick. Remove from heat. Stir in butter and 2 teaspoons vanilla extract. Place plastic wrap on surface. Cool 15 minutes. Slice 1 banana; arrange slices in single layer over bottom of crust. Mash second banana in bowl; stir into custard filling. Pour into crust. Place plastic wrap directly over filling. Refrigerate for 4 hours or until firm. Beat cream, remaining sugar and vanilla extract in bowl until stiff peaks form. Uncover pie. Top with cream. Garnish with third banana, sliced. No-Fuss Homemade Pastry: 1/2 cup shortening 1 1/4 cups flour 1/2 teaspoon salt 3 to 4 tablespoons cold water Mix shortening, flour and salt with pastry cutter until blended. Slowly pour in cold water, stirring until mixture begins to come together. Shape dough into ball; Press into disk. Wrap in plastic wrap and chill for 30 minutes. On a floured surface, roll chilled dough into a circle 2 inches larger than bottom of pie plate. To lift pastry onto pie plate, carefully roll halfway around your rolling pin. Gently unroll dough onto pie plate, then press dough into plate without stretching. Flute edges.

Dutch Oven Cake 1 (18 1/2 ounce) box cake mix 2 cans pie filling 1/2 cup packed brown sugar Butter Cinnamon Nutmeg Line Dutch oven with heavy foil shiny side up. Grease the foil. Put pie filling on foil. Dot with butter. Sprinkle with brown sugar, cinnamon and nutmeg. Mix cake as directed, omitting 1/2 cup water. Pour over pie filling. Place Dutch oven on a few hot coals and put a few on top of lid. Don't surround them with coals. Bake for 20 minutes.

Very Best Zucchini Bread 3 eggs 2 cups granulated sugar 1 cup vegetable oil 1 teaspoon vanilla extract 8 ounces cream cheese 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon salt 1/2 teaspoon nutmeg 2 cups chopped walnuts 2 cups shredded zucchini Heat oven to 350 degrees F. Grease and flour two 9 x 5-inch pans or seven 5 x 3-inch pans. In large bowl beat eggs, sugar, oil and vanilla extract until smooth. Beat in cream cheese. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, salt and nutmeg. On low speed, gradually beat into the egg mixture. Fold in walnuts and zucchini. Evenly divide batter between the two prepared pans or the seven smaller pan. Bake for 60 minutes for the large size, or for 35 minutes for the smaller loaves or until a wooden pick inserted in the center comes out clean. Remove from oven and allow to cool in pan for 10 minutes on a wire rack. Turn out of pans and allow to cool completely.

Chocolate-Almond Zucchini Bread Makes 2 loaves. 3 eggs 2 cups granulated sugar 1 cup vegetable oil 2 (1 ounce) squares unsweetened chocolate 1 teaspoon vanilla extract 2 cups finely grated zucchini 3 cups flour 1 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon baking powder 1 teaspoon baking soda 1 cup coarsely chopped almonds Heat oven to 350 degrees F. In small bowl, beat eggs until lemon colored; beat in sugar and oil. Melt chocolate over hot water. In large bowl, add egg mixture, vanilla extract and zucchini to chocolate. Sift together flour, salt, cinnamon, baking powder and baking soda. Stir into zucchini mixture. Mix in nuts. Pour batter in to 2 well-greased 9 x 5 x 3-inch loaf pans. Bake 1 hour and 20 minutes or until done. Cool in pans 15 to 20 minutes. Turn out onto rack. Cool thoroughly before serving.

Chocolate Chip Orange Zucchini Bread 3 eggs 2 cups granulated sugar 1 cup vegetable oil 2 teaspoons vanilla extract 2 cups grated zucchini 1 cup chopped walnuts 1 cup semisweet chocolate chips 1 tablespoon orange zest 3 cups all-purpose flour 1/4 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cinnamon 1 teaspoon ground nutmeg Sift together flour, baking powder, soda, salt, and spices. In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5-inch loaf pans. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.

Chocolate Zucchini Bread 1 ounce unsweetened chocolate 1/2 cup semisweet chocolate chips 3 eggs 2 cups granulated sugar 1 cup vegetable oil 2 cups grated zucchini 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon Heat oven to 350 degrees F. Lightly grease 2 loaf pans. In a small microwave safe bowl, melt chocolate. Stir occasionally until chocolate is smooth. In a large mixing bowl, combine eggs, sugar, oil, zucchini, vanilla extract and chocolate. Beat well. Sift in the flour, baking soda, salt and cinnamon. Stir to blend. Pour into prepared loaf pans. Bake 60 minutes or until a wooden pick inserted in the center comes out clean.

Cranberry Zucchini Bread 3 cups all-purpose flour 2 cups granulated sugar 2 1/2 teaspoons ground cinnamon 1 1/4 teaspoons salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon ground nutmeg 3 eggs 1 1/2 cups shredded zucchini 1 cup vegetable oil 1 tablespoon vanilla extract 1 cup chopped fresh or frozen cranberries 1/2 cup chopped walnuts In a large bowl, combine the first seven ingredients. In another bowl, beat eggs; add zucchini, oil and vanilla extract. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350 degrees F for 50-60 minutes or until a wooden pick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves

Double Chocolate Zucchini Bread 4 cups all-purpose flour 1/2 cup cocoa 1 1/2 cups granulated sugar 1 teaspoon baking soda 1/2 teaspoon baking powder 3/4 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 2 small zucchini, grated (about 2 cups grated) 1 1/2 cups vegetable oil 3 eggs 1 1/2 cups milk 2 teaspoons vanilla extract 1 cup miniature chocolate chips Heat oven to 350 degrees F. Butter 2 (8 x 4-inch) loaf pans. Stir together flour, cocoa, sugar, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl; set aside. In another large bowl, blend zucchini, oil, eggs and milk. Stir dry ingredients into zucchini mixture, blending just until moistened. Stir in chocolate chips. Spoon batter into prepared pans. Bake 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean. Cool on rack 10 minutes. Remove bread from pans and place on rack to cool completely.

Orange Zucchini Bread 3 cups all-purpose flour 3/4 cup granulated sugar 4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon cinnamon 1/4 cup vegetable oil 1 cup shredded zucchini, squeezed dry 1 cup nonfat milk 2 eggs or 4 egg whites 2 tablespoons grated orange zest 1 cup chopped nuts, optional 2 tablespoons vanilla sugar Heat oven to 350 degrees F. Grease two 8 x 4-inch loaf pans. In large mixing bowl, mix together the flour , sugar, baking powder, baking soda, salt and cinnamon. Add the oil and zucchini, and mix until it resembles coarse cornmeal. Stir together the milk, eggs and orange zest. Add to the flour mixture and stir until just combined. Stir in the nuts. Pour into prepared pans. Sprinkle with vanilla sugar. Bake 1 hour or until bread tests done with wooden pick. Remove from oven, cool slightly and remove from pans. Cool on wire rack until slightly warm, wrap tightly to store. Lemon Zucchini Bread: Omit orange zest and cinnamon. Measure the juice of 1 lemon into measuring cup and fill to the one cup level with nonfat milk. Add zest of 1 lemon, 1 teaspoon lemon extract and 1 teaspoon vanilla extract. Bake as directed above.

A to Z Bread 1 1/2 cups whole wheat bread flour 1 1/2 cups unbleached white flour 1 teaspoon salt 1 teaspoon baking soda 3 teaspoons cinnamon 1 teaspoon baking powder 1 cup chopped nuts 2 eggs 2 egg whites 1/2 cup canola oil 1/2 cup light corn syrup 1 1/4 cups granulated sugar 2 cups A to Z ingredients (you can use 1 cup of one ingredient and 1 cup of another. See list) 1 tablespoon vanilla extract Heat oven to 325 degrees F. Coat 2 regular size loaf pans with canola cooking spray. Add flours, salt, baking soda, cinnamon and baking powder to medium size bowl and stir with fork to blend well. Beat eggs and egg whites with mixer; add oil, corn syrup and sugar. Beat until creamy. Add the A to Z ingredients and vanilla extract to egg mixture. Add dry ingredients and beat just until blended. Stir in the nuts. Spoon evenly into prepared loaf pans. Bake for 50-60 minutes or until tester inserted in center comes out clean. Makes 2 loaves (10 slices each). A to Z List: Apples, grated Applesauce Apricots, chopped Bananas, mashed Carrots, grated Cherries, pitted and chopped Dates, pitted and finely chopped Honey (omit sugar) Lemons (use only 1/2 cup juice) Marmalade (omit 1 cup of the sugar) Mincemeat Oranges, chopped Peaches, fresh or canned, chopped Pears, chopped Pineapple, crushed, well drained Prunes, chopped (use not more than 1 cup) Pumpkin, canned Raisins Raspberries Rhubarb, finely chopped Strawberries, fresh or well drained frozen Sweet potato or yams, grated coarsely Yogurt, plain or flavored Zucchini, ground or grated, well drained

Tomato crops hit by late blight The Late Blight fungus, which destroyed this tomato, was the cause of the Irish Potato Famine in the 1840s. Neil Palmer regularly gets down on his hands and knees and crawls among his 1,500 tomato plants in Unity, looking them over with a magnifying glass. Larry King, of Middlesex, spends $50 to $60 on fungicide for each of his two acres of tomato plants after every rain. Both local farmers are vigilantly trying to save their crops from Late Blight, a fungus threatening the state's tomato industry and bringing backyard gardeners to their knees as they weep over dead plants. Late Blight, which has the botanical name Phytophthora infestans, is the same fungus that caused the Irish Potato Famine in the 1840s. Beth Gugino, a plant pathologist with Penn State University, said the blight has been confirmed in 40 of Pennsylvania's 67 counties. Barbara Christ, senior associate dean of Penn State's agricultural college, said the impact is going to be "significant," even though commercial growers have tools in their belt not available to backyard gardeners. "They do not have anything that I would call a silver bullet that stops this pathogen." The first signs of the fungus are gray leaves. A couple of days later, the plants are dead. "It's nasty," Mr. King said. "You go out to look at your tomato plants and two days later your plant's dead ... black crisp dead." Mr. King, one of the owners of Harvest Valley Farms, has been spraying fungicide over his 8,000 to 9,000 tomato plants in an effort to save them. Still, there is one row of plants, he said, that juts out a little farther than the others that must not have gotten sprayed as well because they quickly died. Dr. Christ said the pathogen that causes Late Blight has spread along the entire Eastern Seaboard. "This started in Florida and reaches all the way up to Maine," she said. And, while it has been confirmed in only 40 counties, she believes it is probably present throughout Pennsylvania. Much of the spread has been traced to a grower in the South that shipped tomato starter plants to big box home improvement stores along the coast. "Homeowners were buying these plants not knowing they had something that was infected," Dr. Christ said. Late Blight is not poisonous, she said, but once tomatoes or potatoes start rotting, they are dangerous to eat. The cool, damp weather this summer has been perfect for the blight. While farmers know to watch for the disease, home gardeners who do not know about the fungus have seen their crops wiped out. Mr. Palmer lost 30 percent of his first crop to Late Blight. Since then, he has been inspecting the plants with a magnifying glass every two or three days and spraying them about once a week. One big buyer of locally grown produce is Eat'n Park, which gets many of its tomatoes from Mr. King's farm. Kevin O'Connell, spokesman for the restaurant chain based at the Waterfront, said while local farmers have been affected by the pathogen, Eat'n Park has not been hard hit. "At this point it looks like our local farmers have been able to adjust," he said. Penn State has not been able to tally the cost to farmers of crops lost due to the blight, but Dr. Christ said, "I can tell you, it's going to be significant. We have a significant tomato industry that is used for tomato processing in this state." Those tomatoes, she said, are grown to be used in tomato sauces. In 2007, the most recent year for which information is available, the state had a $40.6 million tomato harvest. Potato growers won't know the extent of their losses until fall. The state's crop in 2007 was one-third of what it was in the 1970s, but still there were $22.2 million worth of potatoes grown. Dr. Christ said half of the potatoes in the state are sold in the produce sections of grocery stores. Others are used for items such as potato chips. The produce buyers at Giant Eagle so far have not had a problem obtaining fresh, locally grown potatoes or tomatoes, said Dick Roberts, the O'Hara grocer's spokesman. "Nor do we have any concerns regarding the impact of a blight on the pricing of these products," he said. Pennsylvania's biggest user of tomatoes, the H. J. Heinz Co., does not expect to be affected by the blight. Michael Mullen, a spokesman for Heinz, said the company, which is one of the largest buyers of processed tomatoes in the world, purchases tomatoes grown in California and not affected by Late Blight. Dr. Christ said home gardeners whose tomato plants are killed by Late Blight should pull the plants, bag them in a black plastic bag and leave it in the sun for a few days so the heat will kill the spores. Affected potato plants, she said, should be treated the same way. But since there are often tubers left in the ground -- and the blight can last through the winter underground -- any "volunteer" potato plants that grow in the spring also should be dug up and destroyed. "We have to be vigilant," she said. Late Blight, which has the botanical name Phytophthora infestans, is the same fungus that caused the Irish Potato Famine in the 1840s.

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Fried Pies 1 cup all-purpose flour 1/4 teaspoon baking powder 1/2 teaspoon salt 3 tablespoons Crisco Water (to moisten) Prepared filling of your choice Sift flour, baking powder and salt. Cut in Crisco. Roll dough out to 1/8 inch thick on a lightly floured board. Cut into 6-inch circles or invert a saucer and use as a cutting guide. Fill the dough. Fold circle in half, using water to moisten dough at edges for a tight seal. Deep fry at 375 degrees F. Sprinkle with sugar while still hot, if desired. NOTE: You may use ready-made pastry for two pies in lieu of the above. Filling: 3 cups fresh or well-drained canned fruit 1 tablespoon all-purpose flour 1 cup granulated sugar Place fruit in saucepan. Separately mix sugar and flour, then blend with fruit. Cook over medium heat, stirring frequently, until sugar has melted and syrup has thickened. Set aside.

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Scrapple 1 pound pork sausage 3 cups water 1 teaspoon salt 1 cup cornmeal 1 cup cold water In a 2-quart saucepan loosely cook the pork sausage. Add 3 cups water; bring to a boil. Combine cornmeal and cold water; stir until smooth. Gradually stir into the boiling sausage and water. Continue boiling, stirring constantly until mixture is thickened; cover. Lower heat and cook slowly 10 to 15 minutes. Turn into loaf pan. When cool enough to set, turn out of pan. Refrigerate. Slice and brown in frying pan. Serve with syrup. I made this yesterday. We had it for breakfast this morning Pretty darn good

Brownie Banana Split Pizza 1 (12.9 or 15 ounce) box brownie mix 8 ounces cream cheese , softened 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk) 1/2 cup frozen pineapple or orange juice concentrate, thawed 1 teaspoon vanilla extract 2 tablespoons lemon juice (fresh or bottled from concentrate) Sliced bananas and strawberries Pecan or walnut halves 1 (1 ounce) square semisweet chocolate 1 tablespoon margarine or butter Heat oven to 350 degrees F. Prepare brownie mix as package directs. On a greased pizza pan, baking stone or baking sheet, press batter into 12-inch circle. Bake 15 to 20 minutes. Cool. Meanwhile, in small mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in pineapple or orange juice concentrate and vanilla extract. Chill this mixture thoroughly. Spoon the cream cheese filling over brownie crust. Dip banana slices into fresh lemon juice or bottled lemon juice concentrate. Drain slices then arrange them over top of the pizza. Arrange strawberries and nuts over the top. In small saucepan, over low heat, melt chocolate with margarine, drizzle over top. Chill until set, about 1 hour. Refrigerate leftovers. Makes 1 (12-inch) pie.

Candy Strawberries 1 15 oz can of condensed milk 1 lb ground fine coconut 4 oz ground fine slivered almonds 1 1/2 box regular size strawberry jello 1 TBL strawberry extract 1 TBL white sugar 4 oz red sugar to roll berries 1 pkg of plastic fake leaves Mix together with hands. Shape. Roll in red sugar. Insert fake stem/leaf Refrigerate or freeze. Other fruit can be made like oranges and lemons.

Candy Strawberries INGREDIENTS