Banana Cream Pie by Woman's Day Magazine

Bobby made a great springtime dessert for us tonight. (too bad it turned cold and rainy today - but I sure can imagine eating it on a pretty summer day)

Banana Cream Pie

1 9 oz graham cracker pie crust 1/2 cup sugar 1/4 cup cornstarch 1/8 t salt 2 cups whole milk 1 cups heavy cream (1/2 pint) 4 large eggs yolks (Bobby learned how to seperate eggs) 1/2 t vanilla 2 large bananas + 1 for decoration 8 oz cool whip In a medium saucepay, whisk together the sugar, cornstarch and salt. Add the milk and 1 cup of the heavy cream and whisk until fully incorporated; whisk in the egg yolks. Bring the misture to a simmer. Gently simmer, stirring occasionally until thickened, 12 to 15 minutes. Remove from heat and stir in the vanilla. Pour half the pudding mixture into the pie crut. Slice the bananas crosswise 1/4 in. thick and arrange in a single layer on top of the pudding. Top with the ramaining pudding and smoothe the top. Place a piece of plastic wrap directly onto the surface of the pudding. Refrigerate until chilled, at least 3 hours and up to 1 day. When ready to serve, spread cool whip over the top of the pie. Makes 8 servings (This isn't exactly the Woman's Day recipe but our rearranged version.)

Cream of Broccoli Soup (from the Foodnetwork.com)

Ingredients:

2 T butter

1/2 cup cream, heavy or light

1 onion, chopped

half n' half

1 russet potato, peeled and chopped

nutmeg to taste

6 cups canned chicken stock, warmed

salt

3 cups chopped broccoli florets and stems

pepper

Directions:

In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli and tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm.