How you doin’? If you’re telling me that you don’t like fruitcakes, then you’ve haven’t tried the homemade version. Here is my quick and easy recipe for Christmas Date-Nut Fruitcake! This sweet and nutty cake is perfect to share with family and friends at the table or packaged up as a holiday edible gift.
 
Our recipe follows the history of the Fruitcake from the good folks at Collins Street Bakery.
 
From its origins as a gift to the gods, the fruitcake has long been a treasured symbol of prosperity and abundance for cultures across time and throughout the world. This confectionary blend of candied fruits, nuts, honey and spices like cinnamon, nutmeg and cloves has a storied history that stretches back millennia, revealing a tale of cultural evolution and culinary adaptation. From ancient civilizations to contemporary holiday traditions, fruitcake’s journey is a fascinating narrative of taste, trade and transformation.
 
In the annals of culinary history, fruitcake stands out not merely as a confection but as a symbol of cultural evolution. Its story stretches back through the ages, weaving a narrative of ancient civilizations and their unique takes on this timeless treat. The earliest believed civilizations known for incorporating dried fruits and nuts into dense, long-lasting cakes, continuing through early modern history, and finishing in the present day.
 
In the fertile lands of ancient Mesopotamia, where the mighty Tigris and Euphrates rivers met, the Sumerians were the first to experiment with sweetened cakes. Around 3000 BCE, these early bakers discovered the art of combining dates, figs and nuts into dense, chewy cakes. These were no ordinary treats; they were crafted as offerings to the gods, meant to please deities who controlled the rivers, the rains and the harvests. The tradition continued through the rise of the Babylonians, who, by 1894 BCE, had perfected these desserts into a staple of religious rituals. They believed that the richness of the fruits and the sweetness of the batter could bring blessings to their communities, ensuring prosperity and protection from misfortune. These fruitcakes were not just food—they were a bridge between the earthly and the divine, enjoyed during celebrations that marked the seasons and honored the gods. 
 
In the heart of the Old Kingdom, Egyptians were creating their own version of what we now call fruitcake. Made with honey, figs and nuts, these cakes were as much a spiritual offering as they were a culinary delight. They believed these ingredients, harvested from the fertile Nile, were gifts from the gods. During grand feasts and important religious ceremonies, these cakes were offered to deities as symbols of fertility, renewal, and abundance. The tradition persisted through the Middle and New Kingdoms, with each era adding its own twist to the recipe. Even as Egypt fell to Roman rule around 30 BCE, the custom of making these sacred cakes remained a cherished part of their culture, a testament to their enduring spiritual significance.
 
In the bustling city-states of ancient Greece, around 800 BCE, the tradition of plakous was born. These sweet cakes, made from wheat, barley, honey and a variety of dried fruits like figs and raisins, were much more than a dessert. They were integral to celebrations, from weddings to religious festivals. The Greeks believed that the combination of fruits and honey symbolized prosperity and happiness, making these cakes perfect for occasions that marked new beginnings. The tradition of plakous continued through the Classical and Hellenistic periods, and even into the Byzantine era. These cakes were not only a treat for the living but were also offered to the gods, ensuring their favor in both life and death.
 
As the Roman Republic flourished around 753 BCE, the citizens of Rome developed a taste for a cake known as satura. This was no ordinary dessert; it was a rich, dense cake made with a blend of nuts, raisins and preserved fruits soaked in wine or honey. Satura was a favorite during the festival of Saturnalia, where Romans celebrated the end of the agricultural year with feasting and merriment. But the cake wasn’t reserved only for Saturnalia. It found its way into weddings, religious ceremonies, and even as gifts among friends. The Romans believed that these cakes, bursting with fruits and nuts, were symbols of good luck and abundance. As the Roman Empire expanded, so did the popularity of satura, which became a staple in celebrations across the empire. Even as Rome fell in 476 CE, the legacy of satura lived on, influencing the evolution of fruitcake for centuries to come.
 
Even in the bustling courts of ancient China, during the Shang Dynasty around 1600 BCE, sweet cakes made with dried fruits and nuts began to take shape. These early versions of fruitcake were enjoyed during the most important celebrations, such as the Chinese New Year and religious ceremonies. The Shang people believed that the combination of sweet and rich ingredients symbolized wealth, longevity and happiness—ideals that were central to their culture. As dynasties rose and fell, the tradition of making these cakes persisted, evolving through the Zhou and Han Dynasties. By the time of the Han Dynasty (206 BCE – 220 CE), these cakes had become a beloved part of Chinese festivities, enjoyed by emperors and commoners alike. Their enduring popularity speaks to the deep cultural significance of these ingredients, which were seen as more than just food—they were a way to ensure prosperity and celebrate life’s most important moments.
 
As Europe emerged from the chaos of the early Middle Ages, fruitcake began to take on new forms, particularly in England. By the 11th century, the Crusades had opened up trade routes to the East, bringing spices like cinnamon, nutmeg and cloves, as well as a plethora of dried fruits into Europe. These ingredients were rare and expensive, making their inclusion in cakes a symbol of wealth and status.
These cakes were often soaked in alcohol like ale or wine, which helped preserve them for long periods.
 
During the Renaissance, the fruitcake tradition flourished, particularly in Italy and Germany. In Italy, the panforte, a dense, chewy fruitcake, was already being made as early as the 13th century, but it gained widespread popularity during the Renaissance. Panforte, meaning "strong bread," was made with a mixture of honey, nuts, such as almonds and hazelnuts, and a variety of spices like black pepper, cinnamon, and cloves. Dried fruits such as figs, dates, and raisins were also included. This cake was not only a festive treat but also a valuable gift often exchanged during the Christmas season. Its long shelf life made it an ideal food for the wealthy merchant class, who appreciated its rich flavors and durability.
In Germany, the stollen emerged as a popular holiday fruitcake during the Renaissance. Originally a simple bread made during Lent, stollen evolved into a richer cake by the 15th century. The addition of ingredients like dried fruits, nuts, marzipan, icing sugar, and butter transformed stollen into a festive cake.
 
The 20th century saw the commercialization of fruitcake, particularly in the United States, where companies began making large quantities of fruitcakes for nationwide distribution. It was also around this time fruitcake became synonymous with Christmas, with many families ordering fruitcakes from their favorite bakeries as part of their holiday traditions. The long shelf life of fruitcake made it an ideal gift, and it was not uncommon for fruitcakes to be passed around between friends and family members during the holiday season.
 
However, by the mid-20th century, fruitcake began to suffer from a decline in popularity, particularly in the United States. The dense, heavy texture and the use of artificially colored candied fruits led to the perception of fruitcake as an outdated and undesirable gift. Despite this, fruitcake remained a beloved tradition in many households, particularly in the southern United States, where artisanal fruitcake bakers continued to produce high-quality cakes using traditional methods.
 
                                      Christmas Date-Nut Fruitcake Recipe
 
Prep time:  30 minutes
Bake time:  1 hour, 40 minutes
Yields: 1 loaf; 12 nutty servings
 
Ingredients
1 cup toasted pecans, coarsely chopped
1 cup toasted hazelnuts, coarsely chopped
1/2 toasted walnuts, coarsely chopped
1 pound chopped dates
1 cup halved candied cherries (green and red)
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
1/4 cup brandy
 
Directions

1. Preheat an oven to 300⁰ F.
2. Line a 9 x 5-inch loaf pan with parchment paper.
3. In a large bowl, combine the nuts, dates and cherries.
4. In a separate bowl, combine together the flour, sugar, baking powder and salt.
5. Add flour mixture to the nut mixture until the fruit and nuts are well coated.
6. In a small bowl, beat the eggs until foamy, stir in vanilla.
7. Fold into nut mixture and mix well.
8. Pour into the prepared loaf pan.
9. Bake for 1 hour, 40 minutes or until a cake tester inserted in the center comes out clean.
10. Slowly pour the brandy over the warm cake to soak in.
11. Cool for 20 minutes before removing from the pan to a wire rack to cool completely.

ChefSecret:  You can add other candied fruit such as lemon and orange peel for a more complex flavor. I sometimes add a teaspoon of almond extract as well.

Quip of the Day:  Look at the world as a big fruitcake. It wouldn't be complete without a few nuts in it.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Fruitcake #ChristmasFruitcake #DateNutFruitcake #HolidayRecipes #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? There’s something so scrumptious about cookies—any kind of cookie—but cookie bars are a whole other subject. I suspect it has to do with their thick, chewy texture. My Toffee-Pecan Bars certainly fit that description. In fact, the gluten-free nature of these bars enhances that comforting, satisfying chewiness. And then you have the wonderful mix-ins: rich dark chocolate chips, toasty pecans, and chunks of crunchy, caramel-ly Heath toffee bar.
 
Gluten-free toffee-pecan cookie bars have a chocolate chip cookie vibe, but with a nuttier flavor—so they’re perfect for Thanksgiving, Christmas, Super Bowl, etc. I make them anytime a sugar craving hits, even if it’s on a busy weeknight—The recipe’s so quick and easy!
 
Prep time:  20 minutes
Bake time:  35 to 40 minutes
Cool time:  15 minutes
Yield:  16 servings
 
Ingredients 
1-1/2 sticks room temperature unsalted butter, plus a little more for greasing pan
3/4 cups packed brown sugar
1/4 cup granulated sugar
3/4 teaspoon kosher salt
1-1/2 teaspoons pure vanilla extract
1 large room temperature egg, plus 1 egg yolk
1-1/2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
1/2 teaspoon baking soda
3/4 cup Heath toffee bar pieces, plus more for sprinkling
3/4 cup dark chocolate chips, plus more for sprinkling (I prefer Guittard)
3/4 cup toasted pecan pieces, plus more for sprinkling
1 teaspoon flake sea salt
 
Directions

• Preheat an oven to 350⁰ F.
• Grease an 8 X 8-inch baking dish with butter, line it with parchment paper and grease the parchment. Set aside.
• In a stand mixer fitted with a paddle attachment, beat the butter, sugars, salt and vanilla on medium speed until light and fluffy, about 4 minutes.
• Add the eggs and beat on medium-low speed until combined.
• In a small bowl, whisk together the flour and baking soda.
• Add the flour to the stand mixer and beat on low speed until just combined.
• Add the Heath toffee bar pieces, chocolate chips and pecan pieces. Mix until evenly distributed.
• Transfer the dough to the prepared baking dish and spread it evenly.
• Sprinkle 1 to 2 tablespoons of Heath toffee bar pieces, chocolate chips and pecan pieces on top.
• Sprinkle with flake salt to taste.
• Bake the bars for 35 to 40 minutes, or until the top is set and an inserted toothpick comes out clean.
• Let the bars cool for 15 minutes. They will set up as they rest.
• Cut the bars into 16 squares and enjoy!
• The bars can be stored in an airtight container at room temperature for up to 5 days.

ChefSecret:  Be forewarned, I will go to the mat for one of the corner chewy pieces.

Quip of the Day:  Did you know that Pecans are the most positive type of nuts out there? If not, they’d be called Pecants!
 
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Baking #Gluten-Free #ToffeePecanBars #GF-Dessert #HolidayRecies #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? It’s a Thanksgiving miracle!
 
In my holiday kitchen, I like to have a mix of traditional pies, such as the classic pecan pie and the old fashioned favorite, pumpkin pie. What could be better than combining two classic Thanksgiving pies into one delicious bar dessert?
 
My Pumpkin Pecan Squares are made with a homemade sugar-cookie crust, real pumpkin filling and a pecan streusel topping for one fantastic holiday dessert.
 
Did you know that the pecan tree is a large deciduous tree, growing to 66–131 feet in height? It typically has a spread of about 39–75 feet with a trunk up to 6 feet diameter.
 
Exactly, what is a pecan? A pecan, like the fruit of all other members of the hickory genus, is not truly a nut but is technically a drupe—a fruit with a single stone or pit, surrounded by a husk. The husks are produced from the exocarp tissue of the flower, while the part known as the nut develops from the endocarp and contains the seed. The husk itself is aeneous, that is, brassy greenish-gold in color, oval to oblong in shape, which starts out green and turns brown at maturity, at which time it splits off in four sections to release the thin-shelled seed which is utterly delicious.  
 
These scrumptious, shareable bars have a cornucopia of fall flavors and textures—a buttery oatmeal crust, light-as-air spiced pumpkin filling, and crunchy candied pecans. The best part: this simple dessert comes together in about an hour.
 
Prep time:  30 minutes
Bake time:  1 hour, 5 minutes
Yield:  12 servings
 
Ingredients 
1 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 cup unsalted softened butter
3/4 cup granulated sugar
1 15-ounce can Libby's 100% pure pumpkin (I prefer Libby brand)
1 12-Ounce can evaporated milk (I prefer Nestlé Carnation brand)
2 large eggs
2-1/4 tsp pumpkin pie spice
1/2 cup chopped pecans
1/4 cup packed brown sugar
2 cups whipped cream
 
Directions

1. Preheat an oven to 350⁰ F.
2. Combine the flour, oats, brown sugar and butter in small mixing bowl. Beat on low speed for 1 to 2 minutes or until crumbly.
3. Press the mixture into the bottom of an 8 X 8-inch ungreased baking pan and bake for 15 minutes. Cool for 10 minutes.
4. Combine the granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in a large mixer bowl, beat on medium speed for 1 to 2 minutes and then pour the mixture over crust.
5. Bake the bars for 25 minutes.
6. In the meantime, combine the pecans and brown sugar in small bowl.
7. Open the oven and sprinkle the pecan topping over the filling.
8. Continue baking the bars for 20 to 25 minutes, or until a knife inserted in center comes out clean.
9. Cool completely in pan on wire rack.
10. Cut into 12 bars.
11. Top with whipped cream just before serving.

ChefSecret:  Be sure to get your can labels right—only use 100% pure pumpkin, not pumpkin pie filling. If you love old-fashioned southern BBQ, try smoking with pecan wood chips instead of hickory wood chips.

Quip of the Day:  Q. Why did the pecan turn down a job offer? A. It wasn’t willing to shell out!
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Baking #Pumpkin #PumpkinPecanBars #RealPumpkin #ChoppedPecans #HolidayRecies #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Today, I want to talk about Banana Cream Pie—the sort of pie you see in a mounted glass refrigerated cabinet above the counter or slowly spinning in the glass pastry case at a Norm’s California retro diner, where the coral colored and aqua blue faux leather booths are big and cushy, and the jukebox plays Buddy Holly tunes with chrome absolutely everywhere.
 
Featuring Googie-style architecture, Norms Restaurants is an expensive regional chain of California roadside diner restaurants in Southern California. Founded in 1949 by used-car salesman Norm Roybark, most restaurants are open 24 hours a day, 7 days a week. As of June 2024, the company operated 23 locations in Greater Los Angeles, and in the last couple of weeks it opened their first restaurant in Las Vegas.
 
As with most of my pie recipes, I suggest using a trusty flaky pie dough recipe for the crust. But rather than use a bright yellow banana pudding for the filling, I use my from-scratch vanilla pastry cream and then top it with fresh banana slices. Please don’t use Jell-O instant pudding mix.
 
My pastry cream is a stovetop custard, made by combining sugar, heavy cream, milk and egg yolks, and then boiling the mixture until it’s thick and silky-smooth. It’s actually the same stuff I use in éclairs and Boston Cream Pie. While the words “stovetop custard” may sound intimidating, all it requires is a whole lot of whisking—it’s a great arm workout—so the eggs don’t coagulate from the heat of the burner. There are also a few tablespoons of cornstarch in the pastry cream, which helps prevent the eggs from getting scrambled.
 
I like to flavor the pastry cream with both freshly scraped vanilla bean and a splash of vanilla extract. Combined with the airy vanilla whipped cream, the pie tastes decadent and almost boozy—full of a caramel, bourbon-y richness. It’s divine with the thick banana slices, and the contrasting salty, buttery crust really let’s all that flavor shine.
 
Though banana cream pie is a classic, this version has a modern note to it that feels fitting for more upscale occasions. But it’s not so fancy that it would feel out of place on a gingham-clad picnic table at a family’s barbecue. It will be devoured quickly with nothing but a few crumbs left behind.
 
Prep time:  30 minutes
Bake time:  30 minutes+
Yield:  1 9” pie / 6 to 8 servings
 
Ingredients 
For the pastry cream
3 tablespoons granulated sugar
3 tablespoons cornstarch
4 large egg yolks
1/4 teaspoon kosher salt
1-3/4 cups whole milk
1/4 cup heavy whipping cream
1 vanilla bean
1 teaspoon vanilla extract
2 tablespoons unsalted European-style butter, cold and diced
 
For the pie
all-purpose flour, for dusting
1 disc flaky pie crust (your grandmother’s favorite recipe)
2 cups cold heavy whipping cream
1/4 cup confectioners’ sugar
1-1/2 tablespoons vanilla extract
3 large bananas
16 vanilla wafers
 
Directions
To make the pastry cream

1. In a medium bowl, whisk together the granulated sugar and cornstarch until fully incorporated.
2. Add the egg yolks and kosher salt, whisking until fully incorporated.
3. In a medium saucepan, combine the whole milk and heavy whipping cream.
4. Run a paring knife along the side of the vanilla bean, splitting it in half lengthwise. Using the tip of the knife, scrape the seeds from the vanilla bean pod into the milk mixture. Whisk to combine. This not only tastes great but gives the look of vanilla beans in the puddin’.
5. Heat the milk mixture over medium heat until it barely starts to simmer, stirring frequently. Watch the mixture carefully to make sure it doesn’t scorch. Once simmering, lower the heat.
6. Temper the egg yolks by adding 2 tablespoons of the hot milk mixture to the egg yolks, whisking continuously so the eggs do not scramble.
7. Continue adding the hot milk slowly, whisking continuously, until about half of the milk mixture has been incorporated into the egg yolks.
8. Pour the warmed egg yolks into the remaining hot milk, whisking continuously, and bring the mixture to a boil for 1 minute, or until it is thick enough to coat the back of a spoon.
9. Immediately remove the pan from the heat and pour the mixture through a sieve into a medium bowl.
10. Whisk in the vanilla extract, then gradually add the unsalted butter, whisking until smooth after each addition.
11. Cover the pastry cream with plastic wrap, pressing the wrap onto the surface of the custard to ensure it doesn’t form a skin.
12. Chill in the refrigerator for about 2 hours, or until completely cooled before using.

To bake the pie crust

1. Preheat the oven to 475⁰ F.
2. Lightly dust a clean, flat surface with all-purpose flour.
3. Roll out the disc of classic flaky dough into a 1/4-inch-thick 12” circle, frequently turning the dough 90 degrees to prevent it from sticking.
4. Brush off any excess flour and transfer to a 9” pie plate.
5. Press the dough gently into the pie plate, and trim the extra dough, leaving 1” to hang off the edge of the pie plate.
6. Fold the extra dough under itself on the rim of the dish, creating an edge that is double-thick. Crimp and flute the edges of the pie.
7. Freeze the pie crust for 10 minutes.
8. Remove from the freezer and dock the crust with a fork.
9. Place a 12” circle of parchment paper in the center of the pie crust and pour pie weights or uncooked beans onto the parchment in an even layer. This holds the crust in place.
10. Bake for 15 minutes, or until the crust starts to brown on the edges.
11. Remove the pie weights and parchment, lower the oven temperature to 350°, and return the pie to the oven. Continue baking the pie crust until golden brown, about 12 to 14 minutes more.
12. Cool the pie crust completely.

To assemble the pie

1. In a stand mixer fitted with the whisk attachment, combine the heavy whipping cream, confectioners’ sugar, and vanilla extract. Beat until soft peaks form. Set it aside.
2. Spread the cold pastry cream into the bottom of the cooled pie crust in an even layer.
3. Cut the banana into thin slices and arrange them in a neat even layer on top of the pastry cream, pressing them gently into the cream—be artistic.
4. Top the bananas with the whipped cream.
5. Cool in the refrigerator for at least 30 minutes before serving.
6. When ready to serve place the vanilla wafer in the whipped cream.
7. Slice and serve cold and yummy.

ChefSecret:                                         Ed’s Perfect Pie Crust
Prep Time:  30 minutes
Cool Time:  1 hour
Freeze Time:  30 minutes
Blind Baking Time:  12 to 15 minutes
Yield:  2 9-inch Single-Crust pies or 1 9-Inch Double-Crust Pie

Ingredients:
2-1/2 cups all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut in 1/2-inch pieces
1/4 cup cold lard cut into 1/2-inch pieces
2 tablespoons fresh lemon juice
1/4 cup plus 2 tablespoons ice-cold water
 
Directions:
1.    In the bowl of a food processor fitted with a metal blade briefly pulse the flour, sugar, and salt to mix. 
2.    Add the butter and lard and pulse for 30 seconds or until coarse crumbs form. 
3.    Add the lemon juice and water. Pulse just until the dough just starts to come together.  Do not over mix.
4.    Turn the dough onto a work surface and gently shape it into two equal disks about 4 or 5 inches in diameter. Wrap in plastic food film and refrigerate for at least 1 hour or up to 1 day.
 
If only making a single crust you can freeze the second dough disk wrapped in food film for up to 3 months.

Quip of the Day:  Q. If a crocodile makes shoes, what does a banana make?  A. Slippers!

-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind.

To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #BananaCreamPie #NormsDiner #BananaPuddinPie #PieCrust #Bananas #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Today, I want to talk about Banana Cream Pie—the sort of pie you see in a mounted glass refrigerated cabinet above the counter or slowly spinning in the glass pastry case at a Norm’s California retro diner, where the coral colored and aqua blue faux leather booths are big and cushy, and the jukebox plays Buddy Holly tunes with chrome absolutely everywhere.
 
Featuring Googie-style architecture, Norms Restaurants is an expensive regional chain of California roadside diner restaurants in Southern California. Founded in 1949 by used-car salesman Norm Roybark, most restaurants are open 24 hours a day, 7 days a week. As of June 2024, the company operated 23 locations in Greater Los Angeles, and in the last couple of weeks it opened their first restaurant in Las Vegas.
 
As with most of my pie recipes, I suggest using a trusty flaky pie dough recipe for the crust. But rather than use a bright yellow banana pudding for the filling, I use my from-scratch vanilla pastry cream and then top it with fresh banana slices. Please don’t use Jell-O instant pudding mix.
 
My pastry cream is a stovetop custard, made by combining sugar, heavy cream, milk and egg yolks, and then boiling the mixture until it’s thick and silky-smooth. It’s actually the same stuff I use in éclairs and Boston Cream Pie. While the words “stovetop custard” may sound intimidating, all it requires is a whole lot of whisking—it’s a great arm workout—so the eggs don’t coagulate from the heat of the burner. There are also a few tablespoons of cornstarch in the pastry cream, which helps prevent the eggs from getting scrambled.
 
I like to flavor the pastry cream with both freshly scraped vanilla bean and a splash of vanilla extract. Combined with the airy vanilla whipped cream, the pie tastes decadent and almost boozy—full of a caramel, bourbon-y richness. It’s divine with the thick banana slices, and the contrasting salty, buttery crust really let’s all that flavor shine.
 
Though banana cream pie is a classic, this version has a modern note to it that feels fitting for more upscale occasions. But it’s not so fancy that it would feel out of place on a gingham-clad picnic table at a family’s barbecue. It will be devoured quickly with nothing but a few crumbs left behind.
 
Prep time:  30 minutes
Bake time:  30 minutes+
Yield:  1 9” pie / 6 to 8 servings
 
Ingredients 
For the pastry cream
3 tablespoons granulated sugar
3 tablespoons cornstarch
4 large egg yolks
1/4 teaspoon kosher salt
1-3/4 cups whole milk
1/4 cup heavy whipping cream
1 vanilla bean
1 teaspoon vanilla extract
2 tablespoons unsalted European-style butter, cold and diced
 
For the pie
all-purpose flour, for dusting
1 disc flaky pie crust (your grandmother’s favorite recipe)
2 cups cold heavy whipping cream
1/4 cup confectioners’ sugar
1-1/2 tablespoons vanilla extract
3 large bananas
16 vanilla wafers
 
Directions
To make the pastry cream

1. In a medium bowl, whisk together the granulated sugar and cornstarch until fully incorporated.
2. Add the egg yolks and kosher salt, whisking until fully incorporated.
3. In a medium saucepan, combine the whole milk and heavy whipping cream.
4. Run a paring knife along the side of the vanilla bean, splitting it in half lengthwise. Using the tip of the knife, scrape the seeds from the vanilla bean pod into the milk mixture. Whisk to combine. This not only tastes great but gives the look of vanilla beans in the puddin’.
5. Heat the milk mixture over medium heat until it barely starts to simmer, stirring frequently. Watch the mixture carefully to make sure it doesn’t scorch. Once simmering, lower the heat.
6. Temper the egg yolks by adding 2 tablespoons of the hot milk mixture to the egg yolks, whisking continuously so the eggs do not scramble.
7. Continue adding the hot milk slowly, whisking continuously, until about half of the milk mixture has been incorporated into the egg yolks.
8. Pour the warmed egg yolks into the remaining hot milk, whisking continuously, and bring the mixture to a boil for 1 minute, or until it is thick enough to coat the back of a spoon.
9. Immediately remove the pan from the heat and pour the mixture through a sieve into a medium bowl.
10. Whisk in the vanilla extract, then gradually add the unsalted butter, whisking until smooth after each addition.
11. Cover the pastry cream with plastic wrap, pressing the wrap onto the surface of the custard to ensure it doesn’t form a skin.
12. Chill in the refrigerator for about 2 hours, or until completely cooled before using.

To bake the pie crust

1. Preheat the oven to 475⁰ F.
2. Lightly dust a clean, flat surface with all-purpose flour.
3. Roll out the disc of classic flaky dough into a 1/4-inch-thick 12” circle, frequently turning the dough 90 degrees to prevent it from sticking.
4. Brush off any excess flour and transfer to a 9” pie plate.
5. Press the dough gently into the pie plate, and trim the extra dough, leaving 1” to hang off the edge of the pie plate.
6. Fold the extra dough under itself on the rim of the dish, creating an edge that is double-thick. Crimp and flute the edges of the pie.
7. Freeze the pie crust for 10 minutes.
8. Remove from the freezer and dock the crust with a fork.
9. Place a 12” circle of parchment paper in the center of the pie crust and pour pie weights or uncooked beans onto the parchment in an even layer. This holds the crust in place.
10. Bake for 15 minutes, or until the crust starts to brown on the edges.
11. Remove the pie weights and parchment, lower the oven temperature to 350°, and return the pie to the oven. Continue baking the pie crust until golden brown, about 12 to 14 minutes more.
12. Cool the pie crust completely.

To assemble the pie

1. In a stand mixer fitted with the whisk attachment, combine the heavy whipping cream, confectioners’ sugar, and vanilla extract. Beat until soft peaks form. Set it aside.
2. Spread the cold pastry cream into the bottom of the cooled pie crust in an even layer.
3. Cut the banana into thin slices and arrange them in a neat even layer on top of the pastry cream, pressing them gently into the cream—be artistic.
4. Top the bananas with the whipped cream.
5. Cool in the refrigerator for at least 30 minutes before serving.
6. When ready to serve place the vanilla wafer in the whipped cream.
7. Slice and serve cold and yummy.

ChefSecret:                                         Ed’s Perfect Pie Crust
Prep Time:  30 minutes
Cool Time:  1 hour
Freeze Time:  30 minutes
Blind Baking Time:  12 to 15 minutes
Yield:  2 9-inch Single-Crust pies or 1 9-Inch Double-Crust Pie

Ingredients:
2-1/2 cups all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut in 1/2-inch pieces
1/4 cup cold lard cut into 1/2-inch pieces
2 tablespoons fresh lemon juice
1/4 cup plus 2 tablespoons ice-cold water
 
Directions:
1.    In the bowl of a food processor fitted with a metal blade briefly pulse the flour, sugar, and salt to mix. 
2.    Add the butter and lard and pulse for 30 seconds or until coarse crumbs form. 
3.    Add the lemon juice and water. Pulse just until the dough just starts to come together.  Do not over mix.
4.    Turn the dough onto a work surface and gently shape it into two equal disks about 4 or 5 inches in diameter. Wrap in plastic food film and refrigerate for at least 1 hour or up to 1 day.
 
If only making a single crust you can freeze the second dough disk wrapped in food film for up to 3 months.

Quip of the Day:  Q. If a crocodile makes shoes, what does a banana make?  A. Slippers!

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To you and everyone dear to you, be strong, be positive, stay well and be kind.

To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

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