Every time I buy bananas, I end up with one or two that turn dark in the fruit bowl. I’m not talking about rotten bananas–just dark. Instead of letting these go to waste or succumb to mold, I decided to experiment. I took pictures of the results, but because this snack is meant to be delicious instead of pretty, you’ll just have to try it out for yourself.
Creamy peanut butter
Graham crackers (I use Kinnikinnick’s S’moreables)
1. Peel bananas and slice them into pieces 1/8-1/4 inch thick.
2. Heat margarine in a pan and cook bananas.
3. When both sides of the banana slices are golden brown and soft (bordering on slimy) remove from heat.
4. Spread peanut butter on the graham crackers and top with a warm banana slice.
5. Keep napkins handy and enjoy.
My grandfather, known affectionately as Pawpaw, made a crazy delicious pear pie using the windfalls from his backyard tree. As for ingredients, whatever was in the fridge would do. Half a can of Sprite… in it goes. Some old roasted pecans… toss those in, too.
While I usually have a less haphazard approach to cooking than Pawpaw did, I really wanted to recreate that creamy, spicy, sweet and all-around awesome taste of his pear pie (which was more cobbler-like than anything). I haven’t yet found his secret, but here’s what resulted from my most recent attempt. I name this recipe after him, but nothing comes close to something Pawpaw cooked up for the grandkids.
6 ripe pears – peeled, cored and sliced (4 cups)
1/2 cup milk substitute
1/2 cup filtered water
1/2 cup raisins
1 1/2 tsp cinnamon
1/2 tsp fresh nutmeg
3/4 cup brown sugar
1/2 cup gluten-free all purpose baking mix
1/2 – 3/4 cup oatmeal
1/2 cup shortening
- Preheat oven to 350ºF.
- Lightly grease a casserole dish (9×13 is a good size).
- Add pears, milk substitute, water, raisins and spices to casserole dish. Stir to combine.
- In a mixing bowl, combine brown sugar, baking mix and oatmeal.
- Cut in shortening with a pastry blender or two forks until it resembles coarse crumbs.
- Sprinkle topping onto pear mixture.
- Bake for 40-50 minutes, until topping is browned and filling is bubbly.
Next time I make this dessert, I’ll add an image to the post.