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Directions
: cake:
1 1/4 c All-Purpose Flour
3/4 c Sugar
2 ts Baking Powder
1/4 ts Salt
2/3 c Milk
1/4 c Melted Butter
1 ts Vanilla Extract
1 Egg
: Filling:
1/2 c Sugar
3 TB All-Purpose Flour
1/8 ts Salt
1 1/4 c Milk
1 Egg, -- Slightly Beaten
1 TB Butter
1 ts Vanilla Extract
3 md Bananas, -- Cut into 1/4
: Inch Slices
: Glaze:
1 oz Unsweetened Chocolate
2 TB Butter
1 c Powdered Sugar
: ds Salt
1/2 ts Almond Extract
3 TB Milk
Cake: Preheat oven to 350 degrees F. Grease bottom of 9 inch pie pan.
Line bottom with waxed paper and grease again. In large bowl, blend
on low speed, flour, sugar, baking powder, salt, milk, butter,
vanilla and egg. Blend until moistened. Beat 2 minutes on medium
speed. Pour into pie pan. Bake 20-30 minutes or until toothpick
inserted in center comes out clean. Cool 5 minutes. Invert on wire
rack. Remove waxed paper. Cool completely. Split horizontally, making
2 thin layers. Filling: in medium saucepan, mix together sugar, flour
and salt. Gradually stir in milk. Boil 1 minute. Stir constantly.
Blend 1/4 cup hot mixture into egg and egg mixture back into
saucepan. Cook until mixture is bubbly. Stir constantly. Remove from
heat. Stir in butter and vanilla. Cool. Stir often. Spread half of
filling on cut side of larger cake layer. Arrange banana slices on
filling. Spread remaining filling on top. Top with cake layer, cut
side down. Glaze: in small saucepan over low heat, melt chocolate and
2 tablespoons butter. Remove from heat. Stir in powdered sugar, dash
of salt, almond extract and enough milk to make spreading
consistency. Mix until smooth. Spread on top of cake, letting glaze
drip down sides of cake. Refrigerate until serving time. Store in
refrigerator.
Recipe By :THE DESSERT SHOW SHOW #DS3258
Date: Tue, 29 Oct 1996 08:29:05
~0500
Servings: 4 servings
Boston Banana Cream Pie Recipe brought to you by Recipe Ideas
Categories: Banana; Dessert; Fruit; Pie
The History of Recipes
It is quite possible to prove the history of written cooking instructions far back into the distant past, certainly as far back into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, generally, these ancient cook books were just very simple hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to academics is a series of stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. As we move into The time of the roman empire 25BC a man called Apicius assembled some documents which described recipes cooked by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the Roman cooks used many spices and herbs, including many that are still in use today for example basil, fennel and dill. As our culinary historical trip moves to more modern times there are two books which were published in the fourteenth century - a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the curry that is served today, but rather recipes for the types of food on the tables of the rich and powerful of those days. In the 15th century, the Crusaders brought back many new foods and herbs from Arab cooking, including spices like coriander, parsley, and rosemary. These new foods and tastes prompted a torrent in publications on food, the majority of which still exist in private collections. Over the next few centuries, the powerful families of Europe tried to offer the most extravagent meals, and as a consequence, the best chefs and their recipes were at a premium. However, it wasn`t until the nineteenth century that fine cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, testing, and recording recipes common in their social group. By the arrival of the twentieth century, recipe publications were starting to become popular mostly as a result of more people being able to read, people having increased free time and having more disposable income. The introduction of television brought us celebrity TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Boston Banana Cream Pie recipe.
