Banana Cream Pie

Banana Cream pie doesn't seem to be so popular these days, but with this recipe you will LOVE it. It is how my mom made it, I think she got it from my grandma.

2 packages Dream Whip (usually found by the jello section)

1 cup milk

1 tsp vanilla

1 3/4 cup milk

1 package banana pudding

1 package french vanilla pudding

1/2 cup sour cream

3 bananas

2 pie shells (graham cracker, shortbread etc...) Yes! it makes 2!!

Directions:

Mix Dream Whip, 1 cup milk and vanilla (according to package directions).

Add milk, puddings and sour cream and beat for 2 minutes.

Fold in sliced bananas and put into pie shells. Top with whip cream if desired...

Put in refrigerator until you eat it (don't wait for too long, bananas don't last forever. But this makes a pretty good breakfast!)

Croissants

Ingredients:
1 cup milk, plus 2 tblsp to brush over croissants
2 tsp active dry yeast
2 1/4 cup plus 3 tblsp sifted all purpose flour
2 tblsp sugar
1 tsp salt
12 tblsp sweet unsalted butter

glaze:
1 tblsp milk mixed with 1 egg yolk

Directions:
Day 1 (Friday evening)
Heat 1/4 cup of the milk to lukewarm. Dissolve the yeast into the milk. Stir 2 tblsp flour into the milk and whisk until there are no more lumps. Cover with plastic wrap and let stand until double (about 20 min).
Mix the sugar and salt into 2 1/8cup flour.
Transfer the raised dough to a bowl of and electric mixer with a dough hook. Heat remaining milk. Add the milk and mix at high speed, start adding the flour, sugar and salt a little at a time reducing the speed to low until dough is soft and sticky.
Cover the bowl with plastic wrap and refrigerate over night.
Day 2 (morning)
Bring the butter to room temperature and work in the 3 tblsp of flour.
Sprinkle the work surface with flour.
Shape the cold dough into a into a 6x15 inch rectangle.
Spread the butter on 2/3rds of the dough, leaving a 1/2 inch border.
Fold the dough into thirds.
Roll the dough out again into a 6x15 inch rectangle and fold into thirds.
Transfer the dough to a pan, cover with plastic wrap and refrigerate for 6 hours.
(afternoon)
Roll and fold dough two more times, wrap with plastic and refrigerate overnight.
Day 3 (Sunday morning)
1 1/2 hours before baking time, remove dough from fridge and roll it into a 16 inch circle. Working quickly cut dough into quarters, then each quarter into 3 triangles.
Roll base of triangle towards point. Transfer to a parchment lined baking sheet. Brush with 2 tblsp milk and let stand at room temp until doubled.
Preheat oven to 400 degrees, brush with glaze and bake for 15 - 20 minutes. When the croissants start to brown too quickly, cover loosely with foil.


*This recipe i got from a french recipe book years ago. It has become a Sunday morning tradition
* Our favorite is, before i roll the croissants i fill them with almond paste filling. then after they are cooked, top with sliced almonds and powder sugar or glaze.
There are lots of good feelings, nutella, chocolate, chocolate and almond etc... or even ham and cheese.