Magnolia Bakery Banana Pudding

• 1 (14 oz.) can sweetened condensed milk
• 1½ cups ice cold water
• 1 (3.4 oz.) box vanilla instant pudding mix
• 3 cups heavy cream
• 4 cups sliced ripe bananas
• 1 (12 oz.) box Nilla Wafers

Instructions

1. In a large bowl, beat together the sweetened condensed milk and water until well combined - about 1 minute. Add the pudding mix and beat well - about 2 minutes. Cover and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set up long enough.
2. In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
3. Dessert can either be made in individual portions or in a large glass bowl.
4. To assemble dessert, select a large wide glass bowl or trifle bowl with 4-5 quart capacity.
5. Arrange ⅓ of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer ½ of the bananas, and ⅓ of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours - or up to 8 hours, no longer (because bananas will start to brown - see Notes for tips on preventing browning).

Notes

The reason the recipe says to serve within 8 hours is that the bananas will turn brown as they oxidize. There are a couple of things you can do to make not brown as fast:
1) Brush them with some lemon juice. Any fruit juice helps (pineapple, apple, orange). This can change the flavor slightly so brushing them is better than soaking them. Even water neutralizes the ph and will slow down the browning if you rinse them in water.
2) Rinse them with club soda. The advantage here is that it won't affect the taste. Don't use tonic as it has a bad taste.
3) Try to keep them airtight. The less contact with the air the less they will brown.

Read more at http://www.the-girl-who-ate-everything.com/2016/05/magnolia-bakerys-famous-banana-pudding.html#keU5G33WlET1CsXo.99

Six Layer Million Dollar Dessert

Ingredients:
1 c flour
1 cube butter
1 c finely chopped pecans (optional)
1 8oz package Cream Cheese at room temperature
1 c powdered sugar
1 8 oz container cool whip
4 c whole milk
1 sm pkg instant chocolate pudding
1 sm pkg instant French vanilla pudding
1 hershey candy bar

Layer 1:
Mix flour, butter and pecans together with a fork.  Press in 9 x 13 pan.  Bake 20 min. 375 until golden brown.

Layer 2:
Mix powdered sugar and cream cheese together
Fold in 1/3 of cool whip
Spread on cooled crust

Layer 3:
Mix chocolate pudding and 2 c milk
Let stand 1 minute and pour over cream cheese layer

Layer 4:  
Mix vanilla pudding and 2 c milk.  Let stand 1 minute and pour over chocolate pudding layer.  Chill for about 15 min

Layer 5:
Top with remainder of cool whip

Layer 6:  
Grate chocolate bar over cool whip

Fruit Cinnamon Rolls

Actual Cinnamon Rolls

2 1/4 tsp yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 tsp salt
1 egg
3 1/2 to 4 cups all purpose flour (or whole wheat if you want to be healthy)

Heat oven to 350 F.  In a small bowl, dissolve yeast in warm water and set aside.  In a large bowl mix milk, sugar, melted butter, salt and egg.  Add 2 cups of flour and mix until smooth.  Add the yeast mixture.  Mix in remaining flour until dough is easy to handle.  Knead dough on lightly floured surface for 5-10 minutes.  Place in a well greased bowl, cover and let rise until doubled in size.  Usually 1- 1/2 hours.

When doubled in size, punch down dough.  Roll out on a floured surface into a 15-9 inch rectangle.  Spread filling in dough.  Beginning at the 15 inch side, roll up dough and pinch edge together to seal. Cut into 12-15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar.  Place cinnamon roll slices close together in the pan and let rise until dough is doubled,  about 45 minutes.  Bake for a bout 30 minutes or until nicely browned.

Spread frosting over slightly cooled rolls.

Filling: (Cinnamon)
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 Tbsp ground cinnamon
3/4 cups raisins, walnuts or pecans (optional)

Spread melted butter all over dough.  Mix sugar and cinnamon and sprinkle over buttered dough.  Sprinkle with walnuts, pecans or raisins if desired.

Filling: (Fruit)
1 pint blueberries (or equivalent of any fruit apples with caramel on top is a favorite too)
3 Tbsp sugar
2 tsp cornstarch
2-3 tsp lemon juice
3/4 cup water

In a small sauce pan combine 1 pint of blueberries, sugar and cornstarch.  Stir in lemon juice and water.  Turn heat to medium and cook, stirring often, until mixture begins to thicken slightly.  Remove from heat and allow to cool.

Buttercream Frosting:
1/2 cup shortening
1/2 cup butter
1 tsp vanilla
4 cups powdered sugar
2 Tbsp milk

Combine and beat on high

Carrot Bread

Prep time: 30 min Total Time: 1 hr 3 min

Ingredients
2 eggs
1 cup sugar
2/3 cup oil
1 1/2 cup flour
3/4 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 1/2 cup finely grated carrots

Directions
1. Beat eggs
2.Add sugar and oil and beat thoroughly
3. Combine dry ingredients and add to egg mixture; beat well
4. Stir in carrots
5. Pour batter into a 9x5 inch loaf pan that has been sprayed with nonstick spray or into 2 1-iv pans
6. Bake at 350 degrees for about 1 hour
7. Cool in pan for 5-10 min, then remove from pan and cool completely on rack

Variation:  Apple Bread
Instead of carrots, add 1 1/2 cup finely grated apples and 3/4 cups craisins.

Taken from Food.com JoAnn L