OUT WEST: Food & Lifestyle

Dessert

No Bake Banana Dream Dessert

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This No Bake Banana Dream Dessert combines layers of lady fingers, bananas, vanilla pudding, whipped cream and is topped with toasted meringue.

I call this No Bake Banana Dream Dessert because one spoonful is like a dream. It’s light, creamy and highly addicting, which is a good thing because it has a refrigerator life span of about two days. Similar to the classic banana pudding with Nilla wafers, this dessert uses Italian lady fingers, which really hold up to the creamy layers of deliciousness. If serving at a gathering, you want to plan to make this dessert at least two hours ahead of time to allow all the flavors to soak into the lady fingers.

Ingredients

  • Lady Fingers – Savoiardi Italian Lady Fingers are my favorite – Look for the Amazon link below.
  • Bananas – Look for firm bananas, don’t use old bananas.
  • Eggs – Farm fresh eggs give the best color when making the pudding.
  • Milk – Whole milk.
  • Vanilla – Pure vanilla extract.
  • Sugar – Granulated sugar.
  • Cornstarch – For thickening the pudding.
  • Butter – I use salted butter, even though we are adding salt to the pudding.
  • Salt – Just plain old table salt.
  • Cream of Tartar – This gives the meringue it’s fluffiness.
This No Bake Banana Dream Dessert combines layers of lady fingers, bananas, vanilla pudding, whipped cream and it's topped with toasted meringue.

No Bake Banana Dream Dessert

This No Bake Banana Dream Dessert combines layers of lady fingers, bananas, vanilla pudding, whipped cream and it's topped with toasted meringue.
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Course Dessert
Cuisine Dessert

Equipment

  • Butane torch

Ingredients
  

  • 48 lady finger cookies About 2 packages Savoiardi Italian
  • 3-4 bananas cut in 1/2 inch round slices

Pudding Layer

  • 3 cups whole milk
  • 8 large egg yolks whites reserved for meringue
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1 tbsp. butter
  • 1 tsp vanilla

Whipped Cream Layer

  • 1 cup heavy whipping cream
  • 1 tbsp. granulated sugar
  • 1 tsp vanilla

Meringue Layer

  • 4 egg whites Half of reserved egg whites
  • 1/4 tsp cream of tartar
  • 1/4 cup granulated sugar

Instructions
 

Pudding Layer

  • Heat milk in a small pot over medium heat until warmed.
  • Whisk egg yolks, sugar, cornstarch and salt together in a bowl.
  • Slowly mix about a cup of the warm milk into the eggs mixture to temper. Then, pour egg mixture into remaining milk and stir constantly while cooking over medium heat until thickened, about 8-10 minutes. Do not let the mixture boil.
  • Once thickened, remove from heat and add vanilla and butter.

Whipped Cream

  • Add cream, sugar and vanilla to a refrigerated 'cold' bowl.
  • Using a mixer, beat on high speed for about a minute until thick and creamy. Do not over beat.

Meringue Layer

  • Place egg whites, cream of tartar and sugar in a bowl. Using a mixer, beat on high speed until stiff peaks form.

Assembly

  • Place a single layer of lady fingers over the bottom of a square dish.
  • Spread half of the pudding evenly over the lady fingers.
  • Add a single layer of sliced bananas over the pudding layer.
  • Spread all of the whipped cream over bananas.
  • Add a single layer of lady fingers over the whipped cream.
  • Spread the remaining pudding over the lady fingers.
  • Top with meringue, using the spatula to form peaks.
  • If desired, use the butane torch to brown the top of the meringue. Store in the refrigerator up to two days.
Keyword Banana Cream Pie, Banana Dessert, Banana Layer Dessert, Banana Pudding

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Fresh Raspberry Lemonade Pound Cake

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Fresh Raspberry Lemonade Pound Cake, raspberry and lemon cream between buttery lemon pound cake with lemon cream cheese frosting and fresh raspberries.

Fresh, sweet raspberries are the perfect fruit to pair with bright citrusy lemon in this Fresh Raspberry Lemonade Pound Cake. Lemon is added to every step of this cake from the frosting to the filling and even the pound cake with accents of sweet raspberries.

This buttery pound cake holds up perfectly to the raspberry and lemon pastry cream, making for the perfect slice of cake. I happened to have my mother’s raspberry freezer jam to use for the filling, but store bought jam would work as well. The fresher the flavor, the better. If you have the extra time, grab another pint of raspberries and cook over medium heat with a little sugar to make a quick jam filling.

Ingredients

  • Lemon Pound Cake – A traditional sour cream pound cake with sugar, butter, eggs, vanilla, sour cream, flour, baking soda, salt and the addition of lemon juice and zest.
  • Lemon Pastry Cream – A simple classic pastry cream with milk, sugar, salt, cornstarch, flour, egg yolks, butter, vanilla and added lemon juice and zest.
  • Lemon Cream Cheese Frosting – Butter, cream cheese, powdered sugar and, yes, more lemon juice. MUST have butter and cream cheese at room temperature or your frosting will be full of lumps (trust me on this)
  • Raspberries – Fresh raspberries for garnish and more if making the raspberry filling from scratch.
Fresh Raspberry Lemonade Pound Cake, raspberry and lemon cream between buttery lemon pound cake with lemon cream frosting fresh raspberries.

Fresh Raspberry Lemonade Pound Cake

Fresh Raspberry Lemonade Pound Cake, raspberry and lemon cream between buttery lemon pound cake with lemon cream cheese frosting and fresh raspberries.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr
Course Dessert
Cuisine Dessert, Valentine’s Day
Servings 8

Equipment

  • Two – 7 inch spring form pans

Ingredients
  

Lemon Pound Cake

  • 2 1/2 cup granulated sugar
  • 1 cup butter
  • 6 large eggs
  • 1 tsp vanilla
  • 1 cup sour cream
  • 3 cup flour
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup fresh lemon juice
  • 1 Tbsp. lemon zest

Lemon Pastry Cream

  • 1 1/4 cup whole milk
  • 1/4 cup granulated sugar
  • 1/8 tsp salt
  • 2 Tbsp. cornstarch
  • 1/2 Tbsp. flour
  • 1/4 cup whole milk
  • 2 large egg yolks
  • 1 Tbsp. butter
  • 1 tsp vanilla
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. lemon zest

Lemon Cream Cheese Frosting

  • 1 cup butter room temperature
  • 8 oz. cream cheese room temperature
  • 3 cup powdered sugar
  • 2 Tbsp. fresh lemon juice

Raspberry Filling

  • 1/2 cup fresh raspberry jam freezer jam work the best

Other

  • 1 pint fresh raspberries

Instructions
 

Lemon Pound Cake

  • Preheat oven to 350 degrees.
  • Cream together sugar, butter, eggs, vanilla and sour cream in a bowl into smooth.
  • Combine flour, baking soda and salt in another bowl.
  • Slowly combine the dry mixture with the cream mixture.
  • Stir in lemon juice and zest.
  • Split batter in two equal parts and pour into 7 inch non-stick spring form pans. Bake at 350 degrees for about 60 minutes or until inserted toothpick comes out clean. Remove and let cool before removing from pan.
  • Prepare the lemon pastry cream and lemon cream cheese frosting while cake is cooling.

Lemon Pastry Cream

  • Combine 1 1/4 cup whole milk, sugar and salt in a sauce pan over medium high heat until sugar is dissolved.
  • Stir together cornstarch, flour, 1/4 cup whole milk and egg yolks.
  • Add a ladle of the warm sugar mixture with the cool egg mixture to temper the eggs. Stir to combine. Then, pour that mixture in with the sugar mixture in the sauce pan. Continue to cook while stirring, until thickened.
  • Remove from heat and add butter, vanilla, lemon juice and lemon zest.

Lemon Cream Cheese Frosting

  • Cream butter and cream cheese together using an electric hand mixer. Slowly add powdered sugar until creamy, then add lemon juice and finish mixing.

Assembly

  • Spread about a 1/2 cup of the lemon pastry cream over bottom layer of lemon pound cake. Spread about 1/2 cup of raspberry jam over the lemon pastry cream, then top with second lemon pound cake. Frost cake, saving any left over frosting in the refrigerator for another use. Decorate the top of the cake with fresh raspberries.
Keyword Layered Pound Cake, Pound Cake, Valentine’s Cake
Valentine's Raspberry Lemonade Pound Cake

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Fresh Cranberry Tart

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A holiday favorite, Fresh Cranberry Tart celebrates the perfect ratio of sweet and tart with a nutty graham cracker walnut crust and sugared cranberries.

A holiday favorite, Cranberry Tart celebrates the perfect ratio of sweet and tart with a nutty graham cracker crust and sugared cranberries.

This Fresh Cranberry Tart will look stunning on your holiday table with it’s bright red color and sugared cranberry garnish. I like to add a little green herb, such as sage, to the top for looks. It gives the dessert a Christmas mistletoe look that I adore. Just remove before eating.

You may want to make extra of the sugared cranberries. They are definitely a sweet treat, that if left in a bowl on the counter, will quickly disappear. It’s a very simple sugar water combination that coats the cranberries enough to dip in more sugar for the frosted look.

The addition of minced walnuts in the graham cracker crust adds a very earthy texture to this Fresh Cranberry Tart. Walnuts can easily be substituted for another type of nut, such as pecan or your favorite nut. I like to use locally grown ingredients when I have the chance and walnuts are an OUT WEST: Food & Lifestyle favorite.

Ingredients

  • Cranberries – Fresh cranberries found in the produce section of the grocery. Save about ten of them for the sugared cranberry garnish.
  • Orange – One large juicy fresh orange – you want the zest and the juice.
  • Walnuts – Walnuts are grown in Washington State, so that’s why I chose them for my crust. You can substitute for your favorite nut.
  • Eggs – Make note that you need two full eggs and 2 egg yolks.
  • Butter – Real butter please.
  • Pantry Items – Plain old salt and granulated sugar from the pantry.

Preparation

  1. Make the crust first by combining graham crackers, sugar, salt and walnuts. Pulverize to a fine crumb. Combine with melted butter. Press into tart pan. Bake for 5-10 minutes at 350 degrees. Let cool.
  2. Simmer cranberries, sugar, orange juice and zest in a sauce pan until cranberries burst. Remove from heat and blend until smooth.
  3. Return to heat and add butter, stirring to combine.
  4. Whisk eggs and yolks together. Temper in about a cup of the warm cranberry sauce with the whisked eggs, then combine all together. Heat over low heat, stirring continuously until thickened.
  5. Pour into pre-baked graham cracker walnut crust.
  6. Refrigerate overnight. Top with sugared cranberries before serving.
A holiday favorite, Cranberry Tart celebrates the perfect ratio of sweet and tart with a nutty graham cracker crust and sugared cranberries.

Fresh Cranberry Tart

A holiday favorite, Fresh Cranberry Tart celebrates the perfect ratio of sweet and tart with a nutty graham cracker crust and sugared cranberries.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Course Dessert
Cuisine Christmas, Dessert
Servings 12

Ingredients
  

Graham Cracker Walnut Crust

  • 20 squares graham crackers pulverized
  • 1/4 cup granulated sugar
  • 1/4 tsp. salt
  • 1/2 cup walnuts minced
  • 5 tbsp. butter melted

Fresh Cranberry Filling

  • 1 12 oz. bag fresh cranberries save a few for sugared cranberries
  • 1 cup granulated sugar
  • 1 orange juiced and zested
  • 1/2 cup butter cubed
  • 2 large eggs
  • 2 large egg yolks

Sugared Cranberries

  • 10 fresh cranberries
  • 1/2 cup granulated sugar
  • 1/4 cup water

Instructions
 

Graham Cracker Walnut Crust

  • Preheat oven to 350 degrees.
  • Combine graham crackers, sugar, salt and walnuts in a large Ziplock bag. Using a rolling pin or mallet, crush until fine and crumbly.
  • Pour melted butter in Ziplock and shake to combine.
  • Press into an 8 inch tart pan.
  • Bake at 350 degrees for about 5-10 minutes until starting to lightly brown.
  • Remove from oven and set aside to cool while you make the fresh cranberry filling.

Fresh Cranberry Filling

  • Place cranberries, granulated sugar, orange juice and zest in a sauce pan and simmer over medium high heat for about 10 minutes until cranberries have popped.
  • Remove to a bowl. Using an immersion blender, blend until smooth.
  • Place blended cranberry mixture back in the sauce pan, with heat on medium low. Add cubed butter and stir until combined.
  • Whisk eggs and egg yolks together in a medium bowl.
  • Add about a cup of the warm blended cranberry sauce to the eggs to temper. This ensures that the eggs won't scramble when you combine the two together.
  • Next, combine the egg mixture in with the remaining cranberry mixture and cook over low heat, stirring continuously, until thickened, about 10 minutes.
  • Pour mixture into pre-baked graham cracker walnut crust.
  • Place tart in refrigerator until set, preferably over night.
  • Top with sugared cranberries before serving.

Sugared Cranberries

  • Combine 1/4 cup granulated sugar and water in a sauce pan. Cook on medium low until sugar is dissolved. Add cranberries and stir to coat. Remove cranberries to a wire rack and let dry about 30 minutes. Roll each cranberry in remaining 1/4 cup sugar to give the frosted look.
Keyword Christmas Dessert, Cranberry Curd, Cranberry Curd Tart

Similar Recipes

  • Sweet and tart lemon curd in a graham cracker crust with fresh blueberries and raspberries
  • Peppermint Mocha Cake is a festive dessert sure to satisfy your sweet tooth. Rich, chocolate espresso cake topped with creamy mint frosting and crushed candy canes.

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Pumpkin Cream Bars

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Pumpkin Cream Bars with Chili Lime Pepitas combines the flavors of traditional pumpkin pie with lime zested whipped cream topping and chili lime pepitas in a graham cracker crust.

Sweet & Creamy with a Hint of Lime

Wanna step up your pumpkin game? These Pumpkin Cream Bars are a little pumpkin pie and a little chili lime packed into a bite size bar. The best thing? They require zero baking. – Just a little time to chill in the fridge.

Be patient with this dessert. You’ll want to chill in the fridge for at least an hour, more if you have time. The longer it chills, the easier it will be to cut into bite size bars. After serving, if you have leftovers, these will need to be kept in the fridge as well. Just cover with saran wrap and store.

And A Subtle Crunch of Spice

These fall favorite treats start with a simple graham cracker crust that gets pressed into a 9 inch serving dish and topped with a creamy, pumpkin spice custard that cooks up quickly on the stove top. Then a light and fluffy, lime zested, whipped cream topping completes the the delicious layers. Top the bars with chili lime pepitas to add a little kick and tie it all together.

Pumpkin Cream Bars with Chili Lime Pepitas combines the flavors of traditional pumpkin pie with lime zested whipped cream topping and chili lime pepitas in a graham cracker crust.
Print Pin

Pumpkin Cream Bars

Pumpkin Cream Bars with Chili Lime Pepitas combines the flavors of traditional pumpkin pie with lime zested whipped cream topping and chili lime pepitas in a graham cracker crust.
Course Dessert
Cuisine Dessert
Keyword Fall Desserts, Pumpkin Dessert
Servings 12

Equipment

  • 9 inch square serving dish

Ingredients

Graham Cracker Crust

  • 1 1/2 cup graham cracker pulverized
  • 1/3 cup sugar
  • 1 tsp ground cinnamon
  • 5 tbsp butter melted

Pumpkin Layer

  • 3/4 cup pumpkin puree
  • 1 cup milk
  • 1/2 cu heavy cream
  • 1 tsp pumpkin pie spice
  • 4 large egg yolks
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1/4 cup flour
  • 1/4 tsp salt

Whipped Cream Layer

  • 1 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1 1/2 tsp light brown sugar
  • 1/2 lime juiced and zested
  • 1/4 cup chili lime pepitas

Instructions

Graham Cracker Crust

  • Combine pulverized graham crackers, sugar and cinnamon in a bowl. Stir in melted butter. Press mixture into 9" square serving dish.

Pumpkin Layer

  • Combine pumpkin puree, milk, heavy cream and pumpkin spice in a pan over medium heat until warmed.
  • Combine egg yolks, sugars, flour and salt in a bowl until smooth.
  • Mix the egg yolk mixture into the pumpkin mixture and cook over medium high heat, stirring continuously, until thickened.
  • Pour mixture into graham cracker crust.

Whipped Cream Layer

  • Place heavy cream, sour cream, light brown sugar and vanilla extract in a chilled bowl and whip at high speed until stiff peaks form. Fold in lime juice and zest. Spread evenly over pumpkin layer. Chill for at least an hour. Top with chili lime pepitas when serving.

Chili Lime Pepitas

Chili Lime Pepitas are found in the Mexican Aisle of your grocery or often in the bulk foods sections. They are similar to pumpkin seeds only without the shell. They are coated in a Mexican chili lime seasoning and can be used for garnish or to snack on. If you can’t find chili lime pepitas, look for plain pepitas and season them yourself using Tajin Mexican Seasoning.

Tajin Mexican Seasoning comes in different varieties. Look for the one with lime included. It can be found in the Mexican aisle at your grocery or sometimes on the end cap near the produce section. It’s also good on sliced mango, pineapple and watermelon.

Related Recipes:

  • Personal sized spice cakes with caramel apple topping
  • People wait all year for the fall flavors of pumpkin spice and it’s so easy to turn your favorite cinnamon rolls into pumpkin cinnamon rolls!

Caramel Apple Spice Cakes

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Caramel Apple Spice Cakes, sweet, sticky caramel apple topping with a spiced apple cake are the perfect semi-homemade treat for fall.

These semi-homemade Caramel Apple Spice Cakes are an easy way to add a little something special to your box of cake mix.

Apples are the first thing I think of for fall, as I’m not a huge pumpkin spice fan. Located in Washington State where nearly 60% of the U.S. apples are grown, we have our fresh pick for the season. For this recipe I use Gala apples, but any apple will work here. Granny Smith apples are one of my favorites for baking and another great choice.

Caramel Apple Spice Cakes take about 25 minutes from start to finish. Just mix up a box of Betty Crocker Spice Cake Mix or your favorite box mix, add a teaspoon of my caramel apple topping, bake according to package directions and finish with more of my caramel apple topping.

Caramel apple topping comes together in just 5 minutes on your stove top. Diced apples coated in a cinnamon sugar mixture and sauteed in butter with a splash of cream and vanilla makes a sticky sweet topping and let’s you know that fall has arrived.

Print Pin

Caramel Apple Spice Cakes

Caramel Apple Spice Cakes. sweet, sticky caramel apple topping with a spiced apple cake are perfect for fall.
Course Dessert
Cuisine Dessert
Keyword Apple Desserts, Fall Desserts, Semi-Homemade
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12

Equipment

  • Muffin tins
  • Parchment paper or muffin liners

Ingredients

  • 1 15.25 oz box Spice cake with pudding in the mix
  • 3 cups apple diced (about 4 apples)
  • 1/2 cup granulated sugar
  • 1 tsp cinnamon
  • 1/4 cup butter
  • 1 tbsp cream
  • 1/2 tsp vanilla

Instructions

  • Preheat oven to 350 degrees.
  • Mix together spice cake according to package directions.
  • Toss together diced apple, granulated sugar and cinnamon in a small bowl.
  • Melt butter in a medium sauce pan over medium heat. Add apple mixture and saute for 3-5 minutes until apples are tender. Add cream and vanilla. Remove from heat.
  • Prepare muffin tins with parchment paper or liners. Fill each muffin tin 3/4 full. Add a teaspoon of apple mixture to the top of each.
  • Bake for 15 minutes at 350 degrees, or until cooked though and edges starting to just brown.
  • Let cool, then top each with the remaining caramel apple topping.

A Dash of Cinnamon

The cinnamon sugar mixture that coats the apples in this recipe transform plain old apples into fall flavored apples. Cinnamon comes from the bark of trees in the genus Cinnamomum. It dates back to 2000 BC and has been used to treat coughs, sore throats and arthritis. Today it is known to be an antioxidant and anti-inflammatory and can be found in several different grades ranging in quality. I like to keep my package of cinnamon sticks tightly sealed to maintain the freshness and flavor.

Similar Recipes

  • A perfect twist on the traditional, this Pumpkin Cream Pie with Chili Lime Pepitas combines layers of pumpkin and whipped cream over a graham cracker crust.
  • People wait all year for the fall flavors of pumpkin spice and it’s so easy to turn your favorite cinnamon rolls into pumpkin cinnamon rolls!
  • Peaches coated in apple bourbon glaze in all butter pie crust