for thetenspot: Choose Your Own Ten List.

[rude_not_ginger]

Ten Banana-Based Recipes The Doctor Has Acquired From Companions

1. Vicki's Banana Crème Pie

Ingredients
	3 cups heavy cream 1/2 cup crushed ice 1 (3.5 ounce) package instant banana pudding mix 1 (3.4 ounce) package instant vanilla pudding mix 3 bananas, sliced 1 (9 inch) pie shell, baked 1 cup heavy cream

Directions

1. Using a correlated Demezian Mixing Bowl, whip 3 cups heavy cream on low speed until it starts to thicken. Add crushed ice and continue to whip another 4 minutes. Increase speed and add vanilla and banana pudding mixes, whipping until pudding mixes are blended fully with the cream and the mixture thickens. Increase speed to high and beat until mixture is stiff.
2. Line the bottom and half way up the sides of pie crust with banana slices. Cover bananas with half of the banana cream mixture and top completely with banana slices. Top with the remaining banana cream mixture.
3. In a small bowl, whip 1 cup cream until stiff peaks form. Using a Thalian pastry bag, pipe cream onto top of pie, covering completely. Refrigerate in an insta-Freezer sixteen seconds before serving.

2. Liz Shaw's Banana Pudding

Ingredients
	2 (3.4 ounce) packages instant vanilla pudding mix 1 cup milk 1 (14 ounce) can sweetened condensed milk 1 (8 ounce) container sour cream 1 (8 ounce) container frozen whipped topping, thawed 6 bananas, sliced 1/2 (12 ounce) package vanilla wafers

Directions

1. In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.
2. Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold (fold? Honestly, Liz, be plain!) in bananas.
3. Make a single layer of vanilla wafers in the bottom of a 9x13 inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate until serving.

3. Jo Grant's Mother's Banana Nut Bread

Ingredients
	1/2 cup organic, no-salt butter, softened 1 cup organic brown sugar 2 free-range eggs 1 tablespoon organic vanilla extract 4 very ripe organic bananas, mashed 2 cups all-purpose organic flour 3 teaspoons baking powder 1/2 teaspoon sea salt 1/2 cup chopped organic walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in vanilla and banana. In a separate bowl, sift together flour, baking powder, and salt.
3. Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts. Pour batter into prepared pan.
4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of loaf comes out clean.

4. Sarah Jane's Late Night Sugar-Packed Banana Bars

Ingredients
	2 cups graham cracker crumbs 1/2 cup white sugar 1/2 cup butter 16 ounces cream cheese, softened 1 cup white sugar 1 teaspoon vanilla extract 3 bananas, sliced 1 (20 ounce) can crushed pineapple, well drained 1 (12 ounce) container frozen whipped topping, thawed 1/2 cup chopped walnuts 1 (4 ounce) jar maraschino cherries, halved

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter or margarine over low heat. Remove from heat and add 1/2 cup sugar and graham cracker crumbs. Press into a 9 x 13 inch pan. Bake for 15 minutes; let cool.
3. Cream together the cream cheese, 1 cup of white sugar and vanilla. Spread over graham cracker crust.
4. Layer sliced bananas, drained pineapple and whipped cream dessert topping on top of bars in order given. Sprinkle with chopped nuts, then with cherries. Cover and refrigerate 6 hours or overnight. Cut into squares and enjoy but don't eat too many, Doctor, you have to watch your waistline!!

5. The Banana Cake Recipe Leela Can Do With Minimal Damage

Ingredients
	2 1/2 cups all-purpose flour 1 tablespoon baking soda 1 pinch salt 1/2 cup unsalted butter 1 cup white sugar 3/4 cup light brown sugar 2 eggs 4 ripe bananas, mashed 2/3 cup buttermilk 1/2 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, soda and salt (but not too firmly!); set aside.
2. In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. By "beating" we of course mean stirring. Don't actually beat them. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
3. Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.

6. Jackie Tyler's No-Bake Banana Split Cheesecake

Ingredients
	2 1/2 cups graham cracker crumbs 3/4 cup melted butter 4 cups confectioners' sugar 2 (8 ounce) packages cream cheese 1 (8 ounce) can crushed pineapple, drained 3 medium bananas, quartered 1 (12 ounce) container frozen whipped topping, thawed 8 maraschino cherries, halved 1/4 cup chocolate syrup 1/2 cup pecan halves

Directions

1. Blend the melted butter or margarine with the graham crackers and press into the bottom of one 9x12 inch pan.
2. Blend the confectioner's sugar and the cream cheese together until smooth. Spread over the graham cracker crumb layer. Layer the crushed pineapple and the bananas over the cream cheese layer. Then spread the whipped topping over the top. Decorate with maraschino cherry halves. Drizzle chocolate syrup over the top and sprinkle with pecans. Chill for at least 4 hours then serve.

7. Peri Brown's All-American Apple Banana Cupcakes

Ingredients
	2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2/3 cup shortening 1 1/4 cups white sugar 2 eggs 1 teaspoon vanilla extract 1/4 cup buttermilk 1 cup ripe bananas, mashed 2 apples - peeled, cored and shredded

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

8. Jack Harkness's Banana Boat

Ingredients
	2 oz Midori® melon liqueur 1 oz banana liqueur 1 oz Blue Curacao liqueur 8 - 10 oz pineapple juice 1 long banana 1 slice pineapple

Directions

1. Place a banana into a 12-oz glass, and add cracked ice.
2. Combine the other ingredients in another glass and pour over the ice.
3. Add the pineapple slice and enjoy.

9. Melanie Bush's Super-Healthy Shamrock Shake

Ingredients
	1 cup milk 1/2 ripe banana 1 cup lime sherbet

Directions

1. Wash your hands.
2. Pour milk into blender (or see Helpful Hints below).
3. Add lime sherbet and peeled, chopped banana.
4. Blend all ingredients until smooth and then serve.

Per serving
40g carbohydrate; 1g dietary fiber; 5g protein; 1.5g fat (1g saturated); 5mg cholesterol, 105mg sodium; 200 calories.


10. Latisha Jones's Frosted Banana Bars

Ingredients
	1/2 cup butter, softened 1 1/2 cups white sugar 2 eggs 1 cup sour cream 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup mashed ripe bananas 1 (16 ounce) container cream cheese frosting

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting.

Muse: The Doctor (Ten)
Fandom: Doctor Who
Word Count: 1,385

Comments

[rude-not-ginger.livejournal.com]

Yes.

She is a fantastic cook.

Planning on going somewhere with that, Master?

[rude-not-ginger.livejournal.com]

*crosses arms*

[rude-not-ginger.livejournal.com]

Tish is a lovely girl.

Don't start anything, Master. Not with the Joneses. It's over.

[rude-not-ginger.livejournal.com]

They bring you joy. I always like to think that one day you'll think of something that doesn't bring others pain as something that'll bring you joy.

[unit-girl.livejournal.com]

My mother always did have the best recipes.

[rude-not-ginger.livejournal.com]

But did she have to specify everything be hippie-friendly organic and free-range? Can I not use overprocessed flour?

Scratch that. Tried to make them with regular flour and eggs, turned out terrible. Guess your mother knew her stuff on that.

[viridian.livejournal.com]

[This icon: steal it!]

[rude-not-ginger.livejournal.com]

Thank you very much! *squeeage*

[drelizabethshaw.livejournal.com]

I'm surprised you remember that, Doctor. You didn't seem to be paying very much attention at the time.

Furthermore, fold is a perfectly legitimate cookery term. No different to polymerise or calibrate.

[rude-not-ginger.livejournal.com]

You can't really fold things into each other! That doesn't make sense! I'll never understand cooking terms. It's like they're purposefully confusing.

[drelizabethshaw.livejournal.com]

You simply place the lighter mixture - or, in this case, ingredient - on top of the heavier one, and physically fold them in to one another.

You can travel through time, but haven't mastered baking. It's astonishing.