Monday, April 26, 2010

Banana Pudding Trifle

Banana Pudding Trifle
1 large instant French Vanilla pudding
1 can sweetened condenses milk
2 cups whole milk
12 ounces Cool Whip, thawed
6-7 ripe bananas
1 pound bag of vanilla wafers crushed coarsely
2-3 store bought or homemade pecan pralines, coarsely chopped (homemade praline recipe follows)

Mix dry pudding, condensed milk, milk and 3/4 Cool Whip. With electric mixer on medium speed, blend mixture together for about 3 minutes. in a medium size trifle bowl, layer 1/3 pudding, wafers and sliced bananas, repeat layers ending with pudding. Top with reserved Cool Whip. Garnish top with crumbled pralines. Refrigerate.

Pecan Praline Topping
1 cup sugar
2 cup chopped pecans
1 egg, beaten

Combine, stir and pour into a large baking sheet. Bake at 350 until brown and crunchy. Watch it! It doesn't take long.

Cool, loosen and break into pieces

Orecchiette with Cauliflower, Anchovies, and Fried Croutons

I found this recipe in the latest edition of Bon Apetit. It's really good, but if you don't like anchovies, you should probably lighten them up or not use them at all.

  • 1 large head of cauliflower (28 to 30 ounces), trimmed, cut into 1-inch florets
  • 8 tablespoons extra-virgin olive oil, divided
  • 1 pound orecchiette (little ear-shaped pasta) or medium-size shell pasta
  • 1 1/2 cups 1/3-inch cubes crusty country-style bread
  • 3 medium zucchini, trimmed, cut into 1/3-inch cubes (about 3 cups)
  • 3 large garlic cloves, chopped
  • 7 anchovy fillets, finely chopped
  • 1/2 cup chopped fresh Italian parsley, divided
  • 1/3 cup (packed) freshly grated Parmesan cheese plus additional for serving
  • 2 tablespoons freshly grated Pecorino Romano cheese