Grandma Fern Miller Strong's Banana Cream Pie

 This is Allan's grandmother Strong's recipe for. BananaCream Pie. It includes instructions for coconut and pineapple variations.note that the amounts of some of the ingredients in the pineapple pie are different. GRANDMA FERN MILLER STRONG’S BANANA CREAM PIE

2 Eggs

1 Cup Sugar

1/8 tsp Salt

2 Tbsp Flour, Heaping

2 Cups Milk

1 tsp Vanilla

1 Prepared Pie Crust, Cooked  

 In a heavy saucepan, beat the eggs. Mix in the Flour, Sugar, and Salt. Stir in the milk gradually. Cook until it comes to a boil, is thick, and smooth. Start at medium heat and gradually turn it up to medium high, stirring constantly. Remove from the heat and add the Vanilla. Pour at once into a prepared pie crust. Let it cool on the counter top and refrigerate before serving. Top with whipped cream.

For Coconut Cream  add 2 1⁄2 Tbsp of Coconut. 

For Pineapple Cream use 1 small can of crushed Pineapple, 1 cup Water, 1 cup Milk, 1 Tbsp Cornstarch, and 1 tsp Lemon extract.

Grandma Fern Miller Strong's Butterscotch Pie

 Grandma Diane Strong made pie for dessert almost every Sunday. I believe it was a tradition started by Allan's grandmother, Fern Miller Strong. When Grandma (Diane) Strong got older she started making cake instead of pie, most weeks. She used Fern Strong's recipes when she made pies.

GRANDMA FERN MILLER STRONG’S BUTTERSCOTCH PIE

1⁄4 Cup Butter

1 Cup Brown Sugar 1 Cup Water

1 Cup Milk

2 Eggs

3 Tbsp Flour

1 1⁄2 Tbsp Cornstarch

1 tsp Vanilla

1 Prepared Pie Crust, Cooked

In a heavy saucepan, melt the Butter over medium heat. Add the Brown Sugar and Water. While that is cooking mix together the Milk, Eggs, Flour, and Cornstarch. Stir it into the Butter mixture and cook on medium high until it comes to a boil, is smooth, and thick. Stir constantly. Remove it from the heat and add the Vanilla.

Pour it into the pie crust and let it cool on the counter top. Refrigerate it overnight or 2-3 hours before serving. Top with Whipped cream.

Boiled Raisin Cake

 Allan's mother made this every year for Thanksgiving when Allan was young. She stopped making it when she quit hosting Thanksgiving dinner. We started hosting Thanksgiving when she stopped and for several years she didn’t make it. One year Allan mentioned that it had been one of his favorite memories of Thanksgiving. She brought it every year after that.it is made in loaf pans and is really more of a bread than a cake.

Boiled Raisins Cake

1 lb. Raisins

2 cups sugar

3 cups water

Bring to a boil. Boil 3 minutes and add rest of ingredients.

1 cup shortening

4 cups flour

1 tsp. Cinnamon

1 tsp. Soda

1 tsp. Cloves

1 tsp. Nutmeg

1 cup nuts

Grease and flour 3 small loaf pans. Pour batter into pans

Bake at 375 60 minutes.

Cool and top with chocolate frosting.

Marshmallow Cream Sauce

 This tastes exactly like marshmallow cream only stickier and runnier.  It will separate when it is stored for a while, but you just need to warm it up in the microwave for a minute and stir it up and it is just fine

Marshmallow Sauce

• 1 cup ( 8floz/225ml) water divided
• 1 teaspoon unflavored gelatin
• 1 1/2 cups (12oz/340g) sugar
• 1 cup (10oz/283g) light corn syrup ( there is no substitute for corn syrup)
• 1/8 teaspoon salt
• 1 teaspoon vanilla
  
• Place half of the water in the bowl of a stand mixer. Sprinkle over the teaspoon of unflavored gelatin, set aside.
  
• Put the remaining water, sugar, corn syrup, and salt in a small saucepan. Allow the sugar to dissolve over medium-low heat. You can gently swirl the pan to help the sugar dissolve but do not stir as this can cause the syrup to crack. Once the sugar has dissolved simmer undisturbed over medium heat until the syrup reaches soft ball stage or 240°F (115°C) when read on a candy thermometer. 
  
• Next, pour the hot mixture into the bowl with the bloomed gelatin mixture. Whip on a low speed for two minutes to cool down the mixture. Once cool and slightly frothy add vanilla, and whip on high speed for 10-12 minutes, until the mixture is thick, white, and fluffy. 
  
• Store Marshmallow Sauce in an airtight container in the fridge for 8 weeks. 

Toasted Coconut Syrup

 Almost everyone likes this syrup. A couple of people in my family are allergic to coconut, so they don’t like it. But it is some of my kid’s favorite.

Coconut Cream Syrup

• 14 oz coconut milk
• 1 1/2 C butter
• 3 C granulated sugar
• 1 1/2 Tbsp light corn syrup
• 1 1/2 tsp vanilla
• 1 1/2 tsp baking soda
• 3/4 cup Toasted coconut

        Combine the coconut milk, butter, sugar and syrup in a LARGE sauce pan.

• Bring the mixture to a boil on medium heat and boil for 5 mins, stirring constantly.
  
• Remove it from the heat and continue stirring and add the vanilla and baking soda (the mixture will get HUGE when you add the soda, just keep stirring and it will go back down).
  
• Serve when warm, pour on pancakes. (keep excess refrigerated)

Lemon Syrup

 Lemon Syrup is delicious on waffles with fresh berries. 

INGREDIENTS

• 10 tablespoons unsalted butter
• 1 cup granulated sugar 
• ½ cup heavy cream
• Zest of 2 lemons
• ¾ cup freshly squeezed lemon juice
• ½ teaspoon coarse sea salt or kosher salt
• ½ teaspoon baking soda

INSTRUCTIONS

• In a small saucepan over medium-low heat, combine all ingredients except the baking soda, bring to a low boil and cook just until sugar is dissolved. Remove from the heat and add the baking soda, stirring constantly. Place over low heat and stir for one more minute. Remove from the heat and let cool slightly.
• Serve over Blueberry Pancakes. 
• !Enjoy!

Buttermilk syrup

Buttermilk Syrup is the overwhelming favorite syrup in my family. Most of us like real maple syrup. Some of the kids like imitation maple syrup. But everybody loves buttermilk syrup. 

Buttermilk syrup

Ingredients

• ¾ cup buttermilk
• 1 cup sugar
• ½ cup unsalted butter
• ½ teaspoon baking soda
• 1 teaspoon vanilla

Instructions

• In a medium sauce pan, combine butter, sugar, and buttermilk and bring to a boil.
  
• Once it's at a complete boil, let it boil for 1 minute.
  
• Take off heat and whisk in baking soda and vanilla.
  
• It will foam up during the boiling, and especially when other ingredients are added.
  
• Serve with your favorite pancakes or waffles. Best served warm.

Praline Syrup

 My family’s favorite thing to have for breakfast when we are at the cabin is waffles. I make a variety of flavors of syrup and keep them in shaker bottles in the fridge. Most get pretty thick in the fridge and sometimes separate. They taste better warm, too. So we put them in the microwave for a minute and shake or stir them and they are ready to enjoy.

Praline Syrup

Ingredients:

MELT:

8 Tbsp. unsalted butter

1 cup packed brown sugar or pure maple syrup

WHISK IN: 

½ cup heavy cream

½ tsp. ground allspice

½ tsp. table salt

STIR IN:

¾ cup chopped pecans, toasted

1 tsp. pure vanilla extract

Instructions:

Melt butter with brown sugar in a saucepan over medium heat, whisking constantly until smooth, about ⏰ 2 minutes.

Whisk in cream, allspice, and salt; bring to a boil, then reduce heat to medium-low, and simmer until sauce thickens, about ⏰ 3  minutes.

Stir in pecans, and vanilla.