Delicious Baked Lasagna

The Secret's in the Sauce

The basis of a good lasagna casserole is the Marinara sauce. It's important to let the sauce simmer long enough to develop a good flavor while finding the proper balance of spices, type of sausage, meat and other ingredients. The sauce can be used for spaghetti, manicotti, ziti, rotini, rigatoni or even on French bread.

If you watched The Godfather, you saw Clemenza cooking spaghetti for twenty guys. His secret ingredient was a little sugar and a splash of wine while it simmered.

Prepare Ahead of Time, Bake Later

Making lasagna at home can take a little time, but the end result is worth the effort. Usually, I make lasagna to serve on Christmas Eve or on the day before Thanksgiving, since that's when most guests visit our house. The casserole can be made ahead of time, refrigerated, and baked on the day it's to be served, making it the ideal meal for a family gathering.

It can also be frozen for later use; however, I would recommend using a metal baking pan rather than a glass pan when freezing the casserole. It's possible to line the pan completely with aluminum foil so that the foil package can be taken out of the pan to conserve freezer space and free up the use of your baking pan.

Marinara Sauce Ingredients

        • 2 tablespoons olive oil
• 1 tablespoon onion, minced, fresh or dried
• 4 cans tomato sauce, 16 ounce
• 1 can tomato paste, 12 ounce
• 1 pound ground sirloin, or ground chuck
• 1 pound mild Italian sausage, ground or links cut up
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1 teaspoon seasoned salt
• 2 teaspoons sugar

Instructions for Making the Sauce

1. Start with a couple of tablespoons of olive oil in a large pot.
2. Add the garlic and minced onions and cook until they become transparent.
3. Add the ground beef and cook until it's brown. Spoon the cooked beef onto a separate dish and drain off any excess grease.
4. Using the same pan, cook the mild Italian sausage until browned and drain off excess fat.
5. Return the cooked ground beef to the pan.
6. Add the four cans of tomato sauce.
7. Add the tomato paste.
8. Add one or two teaspoons of granulated sugar along with the remaining spices.
9. Cover the mixture and simmer over low heat stirring occasionally for one hour or longer.

While this is simmering, prepare the other ingredients that will be layered in a casserole dish.

Ingredients for the Three Cheese Mixture

1. 1/2 pound (8-ounce) whole milk mozzarella or use pre-shredded mozzarella cheese
2. 1 cup of shredded Parmesan cheese
3. 2 eggs, scrambled
4. 1 (15-ounce) carton of ricotta cheese
5. 1 tablespoon dried parsley (optional)

Instructions for Making the Cheese Mixture

Stir together the ingredients for the three-cheese mixture while the sauce is simmering.
1. Shred the block mozzarella cheese or use ready-prepared shredded cheese.
2. Scramble two eggs in a medium sized bowl.
3. Add the ricotta cheese.
4. Stir in the Parmesan and mozzarella cheese.
5. Add the parsley if desired.
6. Cover the mixture with cellophane wrap and refrigerate it while you cook the lasagna noodles.

. Fill a large pan with water.
2. Bring to a boil and add 1 teaspoon salt.
3. Add the noodles slowly to keep the water boiling.
4. Cook the noodles until tender, following the package directions.
5. To make handling the cooked noodles easier, cook them 3 minutes less than the instructions say.
6. Drain the pan and arrange the noodles on a lightly greased cookie sheet for ease in layering.
If you prefer, you can use ready-to-bake lasagna noodles that don't require boiling before use.

Instructions for Preparing the Casserole

1. Start by spooning a thin layer of sauce into an oven-proof casserole dish. Make sure there's enough sauce to cover the bottom of the dish.
2. Place a layer of noodles across the top of the sauce slightly overlapping the edges.
3. Next, spoon a layer of the cheese mixture over the noodles. Smooth the cheese to evenly cover the noodles.
4. Repeat from step one by putting sauce on top of the noodles and continue to layer the noodles, cheese, and sauce ending with a layer of sauce.

Instructions for Baking the Casserole

1. Cover the casserole with a layer of aluminum foil with small holes poked in the top to allow steam to escape.
2. Place the casserole on a foil-lined cookie sheet to keep the oven clean in case it spills over.
3. Bake the casserole in a 350 degree (f) oven for around 45 to 55 minutes until it starts to bubble all the way through.
4. Remove the casserole from the oven.
5. After baking, remove the dish from the oven and allow the lasagna to rest for about 10 minutes before cutting to serve. Use a serrated knife and a spatula to dish out individual servings.
This dish can be prepared ahead of time and refrigerated for cooking later.

Before baking, cover the lasagna tightly with a cellophane wrap and refrigerate overnight. Cooking time is slightly longer if the lasagna has been refrigerated.

Leftovers are great warmed up the next day.

Quick Meals in Less Than 20 Minutes

Making a large batch of sauce takes care of several pasta-based meals. Freeze any remaining sauce in family-sized portions, usually about two cups per container. After the sauce cools, ladle it into the containers, remove the excess air and store them in the freezer until needed.

A homemade meal can be prepared as quickly as you can boil the water and cook any type of pasta you like such as spaghetti, rotini, elbows, or shells. Turn the frozen sauce out into a microwave-safe dish and cover the dish with wax paper.

While the pasta is boiling, microwave the sauce one minute at a time, stirring between times until it reaches the temperature desired. Served with a side vegetable or salad and garlic bread and you have an easy, delicious meal.

Broccoli Ham Quiche - Great for Any Meal

Making a quiche is simple even for novice bakers. In a matter of minutes, you can put together this hearty meal that turns out great whether you use a ready made pie crust or make one from scratch. 

Most people believe that quiche is a French creation but the dish actually originated in Germany. The word quiche (pronounced keesch) comes from the word kuchen which means cake. According to the French Training Site, quiche is "a delicious egg pie with a nice buttery crust."

The beauty of this dish is that you can alter the ingredients to suit your personal tastes and dietary needs. Quiche can be enjoyed as an appetizer or as an entree for a meal. It can be made with different types of cheese using either whole milk, reduced fat milk or cream. Adding meat is optional. They're really delicious when made with cooked shrimp, chopped turkey, leftover chicken, spicy sausage or served plain made with only eggs and cheese.

Ingredients for a Homemade Crust:

1 cup of all-purpose flour

1/3 cup of solid shortening or butter

1/4 teaspoon salt

2 - 3 Tablespoons of water

Making a pie crust is the first step. A fresh crust has only four minimal ingredients: flour, butter, salt and water.

For a one crust pie combine one cup of sifted flour and one quarter teaspoon salt with one third cup of butter or shortening in a medium sized bowl.

Using two knives in a crisscross fashion cut the shortening into the flour until the mixture looks like cornmeal. Add the cold water a little at a time to form a dough ball.

Refrigerating the dough for a few minutes makes it easier to roll out.

On a floured surface, carefully roll out the dough until it is large enough to cover the bottom and sides of a nine inch pie pan.

A clean, dry, well-floured surface works best.

If the dough starts to stick, sprinkle a little more flour on both the surface and the rolling pin.

Transferring the rolled out dough to a pie pan can be tricky.

Start by rolling up one side and fold it over on itself. If it tries to stick to the surface, run a spatula underneath to free the edge. A little sprinkle of flour helps to loosen the edges.

Move the crust and position it in the ovenproof pie dish and begin to unroll it. Center the dough so that all edges have a bit of an overlap.

Trim off the excess from around the edge with a knife or kitchen shears. Fold under the excess and you're ready to flute the rim of the crust.

The fluted edge of the pie crust edge is formed by using two fingers of one hand and pushing a finger from the other hand between those two fingers, pressing gently to form a ridge between the first two fingers.

• One cup of shredded cheese.

Almost all types of cheese will work in a quiche. For this pie, I used a ready-made shredded blend of four kinds: Monterey Jack, cheddar, Queso Quesadilla and Asadero natural cheeses.

• One cup of milk

This time I was out of milk so I used evaporated milk. You can use half and half or 2% milk or skim if you're counting calories.

• Broccoli Florets

I trimmed these really small so they would submerge in the liquid as I didn't pre-cook them.

• 3 Large eggs - lightly scrambled
• 1 - 2 cups of cubed ham chunks

You can substitute diced deli ham, leftover baked ham, cooked sausage, shrimp, shredded pork roast, etc. or leave out the meat entirely if you wish. Just add a bit more cheese.

• 1 tsp. dry mustard (optional) and salt and pepper to taste
• 1/4 cup all purpose flour

Assembling the Pie:

1. Arrange the trimmed broccoli florets around with the stems down if possible for an attractive finish.
2. Distribute the ham chunks over the bottom of the crust
3. Cover with a layer of cheese.

Scramble the eggs, add the flour and seasonings and mix it all together. Add the cup of milk and pour the mix over the ingredients in the crust.

Taking care not to overfill the dish, pour in the liquid until the bottom edge of the fluting on the crust is reached. Carefully transfer the filled pie crust to a cookie sheet covered in aluminum foil.

Place the cookie sheet and pie dish into a pre-heated oven at 350 degrees for 50 minutes to an hour. Jiggling the cookie sheet will let you know if the center is set and ready to take out of the oven.

Allow the baked quiche to cool for at least ten minutes during which the top will settle down a bit. Cutting too soon will result in the slices being too loose and mushy.

The leftovers can be refrigerated and warmed up for another meal.

Wrapping the outer crust with a strip of aluminum foil keeps the crust from getting burned during the long cooking time. I make a long two-inch wide strip of aluminum foil and wrap it around the edge of the pie crust before filling it.

This pie is ready to slice and serve with your favorite side dish like salad or fruit. It stands alone as a meal for breakfast, brunch, lunch, dinner or late-night snack or can be used in smaller portions as an appetizer.

Here's hoping you'll give this recipe a try. Let me know how you liked your own version of ingredients. Thanks for stopping in to take a look.

Mrs. Smith's Pie Crust Recipe

This favorite recipe for 2 pie crusts was taught in my Home Economics class way back when. 

Mrs. Smith, my high school home economics teacher, shared a recipe that's come in handy many times over the years. Little did she know that decades later, I'd be posting her tried-and-true recipe for egg pastry for other home cooks to try.

Whether you're an experienced baker or trying this for the first time, you can master this easy, tasty recipe with great results.

Check the price of fresh or frozen pies at the grocery store and it just makes sense to make them yourself. You'll have the satisfaction of saving money and impressing your family with a homemade treat.

Equipment You'll Need:

• Large mixing bowl
• Sifter (optional)
• Two knives and a fork
• Dry measuring cups
• A Liquid measuring cup
• Measuring spoons
• Rolling pin
• Deep dish pie pan eight or nine inches

Ingredients: (This makes 2 Pie Crusts)

• 3 cups of All-Purpose Flour
• 1 1/2 teaspoons of salt
• 1/2 cup Crisco solid vegetable shortening
• 1/2 cup butter, unsalted
• 1 egg, slightly beaten
• 1 teaspoon of vinegar
• 1/2 cup of ice water
• 1/2 cup All-Purpose Flour for dusting the pastry board

Instructions:

1. Gather your ingredients so you know you have everything you need.
2. Measure out 3 cups of flour then sift the measured quantity over the mixing bowl. Add the salt and blend the mix together with a whisk.
3. Add 1/2 cup of vegetable shortening to the flour mixture. Blend the shortening into the flour using two knives in a crosswise fashion.
4. Cut the butter into smaller pieces and repeat the cutting-in process until the flour mixture looks like cornmeal.
5. Beat the egg slightly and add 1 teaspoon of vinegar and 1/2 cup of ice-cold water.
6. Pour the egg liquid into the flour mix, blending lightly with a fork, stirring just until the dough holds together in a loose ball.
7. Divide the dough into two portions. Wrap one half in cellophane and refrigerate if making a one crust pie.
8. Roll out the other dough ball on a floured surface until it's about 1/4 inch thick and one inch larger than the edge of the pie dish
9. Transfer the dough to the pie dish using a spatula to fold the edges inward, then lift the dough to the pie dish and carefully unfold

Cutting in the shortening

Cutting the butter into smaller squares first makes it easier to blend into the flour mixture. Continue to use the knives to cut crosswise until the butter is blended and the mixture looks like corn meal. The butter could be put into the freezer until firm and shredded into the mix to make the blending easier.

Slightly beat one egg in a liquid measuring cup. Add one teaspoon of vinegar and the iced water.

Stir this mixture only until a soft ball forms and the flour holds together. Too much mixing can cause the dough to be tough. 

Divide the dough in half. While working on the first half, put the other half into cellophane and refrigerate.

Roll each portion out to 1/4 inch to an 1/8 inch thickness on a lightly floured surface.

The second half of the dough may be refrigerated for use in the next 2–3 days. Allow it to come nearly to room temperature before rolling it out after refrigerating.

Moving the pie crust into the pie dish

Fold the dough over onto itself and again. Use a spatula to lift the dough into the pan.

Unfold gently and fit the edges into the shape of the pan.

Follow this YouTube video of me cutting the edges, folding them under and shaping a fluted crust.

Finishing the pie crust

1. Roll out the dough to about an inch larger than the outside edge of the pie dish.
2. Use a spatula to fold the dough over on itself. Fold the dough over again before trying to move it.
3. Transfer the pie crust to the pie dish using the spatula and gently unfold it.
4. Trim the outside of the crust leaving about 1/2 inch of dough beyond the edge of the dish.
5. Fold under the excess dough to form a ridge around the outside edge.
6. To flute the pie crust, use two fingers of one hand and push between the two fingers with your other thumb or index finger. Press gently to form ridges along the entire outer edge (see video above).

Protect the edges from over-browning by using a two inch strip of aluminum foil around the edge. Pour the filling into the crust and bake according to directions for a one-crust pie.

How to make the aluminum foil strip for the crust.

1. Tear off one long strip of aluminum foil and cut it into three equal strips lengthwise.
2. Fold the short edges together to join two long pieces, then add a third piece. Seal the seams by folding the edges over a couple of times and crimp the edges to hold the seam.
3. Wrap the long strip of foil around the outer edge of the prepared pie crust.
4. Seal the final edge of the foil together around the pie pan after cutting off any excess length of the foil.
5. Bend the foil to form a protective rim in order to keep the pie crust edges from turning too brown.
6. Fill with your favorite fruit or mixture and bake according to directions for the type of pie.

This is Aunt Jessie's Chocolate Cream Pie (Recipe on this blog)

Baking a crust for a pudding or cream type pie:

To make a baked crust for pudding type pies, prick the sides and bottom of the crust with a fork, then bake at 400 degrees for 10 to 12 minutes until golden brown.

For pumpkin or custard pies that need to be baked, do not prick the crust. Add the ingredients and bake according to the recipe directions.

Making a pie crust from scratch takes a little bit of patience and some practice, but it really can be fun and rewarding.

Secrets of Making Boiled Eggs

Boiling an egg may seem like a simple task but in reality, it takes some basic knowledge for them to come out perfectly every time.

Making a perfectly cooked boiled egg is simple if you follow a few guidelines. The most important thing to remember is to not boil the eggs for too long. They turn tough and rubbery and get a green tinge around the yolk.

Mrs. Smith, my home economics teacher said "Hard-boiled eggs should really be called soft-cooked eggs, because there's no reason to boil them."

The water needs to boil, but once it reaches a boiling point, it's important to remove the pan from the heat. Set the pan aside, cover it with a lid, and set a timer for 10 minutes. That's about it.

Eggs are among the most versatile foods. They're in cakes, pies, salads, sauces, meatloaves, baked goods, pancakes, and sandwiches, as a main dish or a side. One favorite ways to serve them is hard-boiled.

How to:

1. Start by adding two to three inches of water to a saucepan.
2. Add the desired number of eggs to the tepid water allowing enough water to cover the eggs completely.
3. Bring the water to a boil using medium heat. Raising the temperature too quickly will cause the eggs to bounce and crack.
4. Once the water begins to boil, turn off the heat.
5. Cover the pan with a lid and set a timer for 10 minutes.
6. After 10 minutes, run cool water over the eggs and using a slotted spoon, place them in a bowl with cold water. Add ice to speed the cooling process.
7. To peel the eggs, tap the large end on a hard surface like the countertop or the sink.
8. Continue tapping the egg until the shell is cracked all around and on both ends.
9. Roll the cracked shell between your palms gently and remove the shell, starting with the large end.

To cool the eggs quickly, place the hot eggs into a small bowl and add some water and a few ice cubes. Immediately submerging the eggs in cold water helps separate the membrane from the shell to make peeling them easier.

Lightly tap the cooled egg on a firm surface like the inside edge of the kitchen sink. Once you've cracked the shell all the way around, roll the egg gently between your palms. Begin peeling the egg at the large end.

A warm, soft-cooked egg right out of the shell is delicious with a little salt and pepper. Or leave them in the ice water to get nice and cold, then serve them any way you like.

Easy Deviled Eggs

1. Start by cutting the boiled eggs in half.
2. Bend the eggs slightly away from the yolk and pop the cooked center out into a small bowl.
3. Blend the yolks by mashing them with a fork.
4. Add salt, pepper, mayonnaise, a dab of mustard, and a tablespoon of pickle relish.
5. Combine the ingredients well.
6. Refill the egg cups using two small spoons, one to scoop up a small amount of the mixture and the other one to scoot it off the spoon into the egg white.
7. Sprinkle with a dash of paprika, if desired.

Blend the ingredients together and refill the shells using two small spoons.

Sprinkle with a dash of paprika and you're ready to serve them on your beautiful vintage deviled egg plate!

Easy Egg Salad

Keep a few boiled eggs in the refrigerator to make into egg salad sandwiches. Just peel them, cut them into small pieces, sprinkle with salt and pepper. Add a small amount of mayonnaise and a bit of sweet pickle relish.

Sandwiches made with egg salad on toasted whole wheat or rye make a quick lunch meal. They used to be on the menu at the lunch counter in the dime stores. Paired with a vanilla or chocolate milkshake, it will fill you up.

Fresh Peach Cobbler from Simple Ingredients

 

Easy Peach Cobbler

Making dessert doesn't have to be hard. Try this recipe and see for yourself.

If you're craving a tasty, fruity dessert to top off your meal, this easy recipe is way better than the frozen fruit cobbler at the grocery store.

Store bought cobbler comes out of the packaging looking like fruit filling with a flat pie crust on top. It's costly and tastes nothing like the cobbler Grandma used to make.

Why not make your own? With a few ingredients out of your cabinet, this dish is ready for the oven. You'll need is the following items:

• Medium mixing bowl
• 2 knives
• Measuring spoons
• Measuring cup
• Round oven-proof casserole dish (1 1/2 to 2 quart dish works best)

Use an oven-proof pan like a Pyrex or Corning ware casserole dish (1.5–2 quart) or use a deep dish disposable aluminum pan. No lid is required.

I often find casserole dishes at the thrift store. They're plentiful, not very expensive and make a great gift when making this recipe for a friend. For a couple of dollars, you don't need to worry if your dish disappears after a pot-luck meal or a social gathering.

Ingredients for the Topper:

1 cup all-purpose flour

2 Tbsp granulated sugar

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup butter

1 egg, slightly beaten

1/4 cup milk

Ingredients for the Filling:

2 cans of sliced peaches, drained or 4 cups fresh fruit

1 1/2 Tbsp corn starch

1/2 teaspoon cinnamon

1/2 cup brown sugar

1/2 cup liquid (water or drained juice from the canned peaches)

1 Tbsp lemon juice

1 Tbsp butter

1. Start by making the biscuit topper. In a medium mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
2. Cut in the butter by using two knives in a Criss cross fashion or use a pastry blender.
3. Combine the milk and egg and pour over the mixture.
4. Stir until slightly moistened and set it aside

For the filling:

1. Drain the canned peaches and save 1/2 cup of the juice. Set the fruit aside.
2. Add the cornstarch, spice brown sugar and the liquid in a saucepan.
3. Stir together over medium heat until it thickens.
4. Add the peaches, lemon juice and butter and cook for another 5 minutes or until the peaches are hot.
5. Pour the hot fruit mixture into an oven proof casserole dish.
6. Spoon the biscuit topper over the mixture, making 6 mounds of dough.
7. Bake at 400 degrees for 20 to 25 minutes until the crust is golden brown.

Serve warm or cold with ice cream and whipped topping (optional.)

Tip: I like a bottom crust so I often use ready-made pie crusts to line the bottom of the pan. Cut them out with a cookie cutter and they make a great crust.

They'll also work for the top crust.

Fresh Blueberry Cobbler:

1. Use 1 pint of fresh blueberries or drain a 15-ounce can of blueberries reserving 1/2 cup of the syrup for the filling. Set aside.
2. Blend 2 tablespoons of cornstarch with 1/2 cup of sugar and 1/2 cup of water or use the 1/2 cup of the reserved syrup in a saucepan and cook over medium heat until the mixture thickens and begins to bubble.
3. Add the drained or fresh blueberries, 1 tablespoon of lemon juice, and 1 tablespoon of butter, and cook until the berries are hot (about 5 minutes).
4. Pour the hot fruit into a baking dish and cover it with the biscuit topper from the recipe above.
5. Bake at 400°F for 20 to 25 minutes until golden brown on top.
6. Serve warm or cold, plain or with ice cream and whipped topping.

Hope you enjoy this family favorite dessert.

Regal Princess Cruise to Costa Maya, Roatan, Belize and Cozumel - March 2025

Our favorite activity now that we've retired is cruising. Where we go isn't as important as the journey and the friends we make along the way.

We saved faithfully for years, doing without the luxuries so we could enjoy our golden years. And now, we're reaping the rewards. I only wish we were younger.

Despite our advanced years, we still enjoy listening to live rock and roll bands, dancing, zip lining (oh, yes!), and exploring new and familiar ports. We like collecting T-shirts and a hats from every port we visit.

Our trip this month was probably the best one we've ever had. The ship made it to every port and the hubby finally got to visit Costa Maya which we missed on the last cruise, due to high winds and swells.

Our suite was spacious, warm and inviting. The view from the balcony was fantastic. The service by our steward, Leo, was without a doubt, one of the best experiences. He made sure our cabin was properly stocked, cleaned and even helped when the maintenance folks were out on the deck repairing some pipes. He cleaned up and restored everything to its place.

The food this trip was excellent, from the Lido Deck pizza and burgers to the high-end steakhouse, The Crown Grill. We ate breakfast each morning at Sabatini's where we were treated like honored guests. The evening we enjoyed a specialty meal there, the chef went out of his way to prepare an off-menu item for two of our party - chicken Parmesan, which was in my friend's words, "the best he'd ever had" (other than his wife's, of course.)

This is French Toast with an apple compote and link sausages at Sabatini's Italian Trattoria.

The entertainment in the Piazza kept us hopping to the beat with performances by Everlasting Now and Asian Soul who played all the feel-good songs of the 70s 80s and 90s along with  performances by Cam Dunbar on acoustic guitar and Simon and Olga on violins.

We didn't have time to see all the other performers whose talent was showcased on the ship. We even missed the Theatrical production of Ashlie Amber celebrating Whitney Houston, but we heard she was fabulous.

Our first port, Costa Maya was a hub of activity with four other cruise ships in port. Surprisingly, the tourist center  in the town square wasn't too overcrowded. We were able to visit many of the shops and find some great deals on merchandise.

We didn't take any excursions on this stop. Just walked around in the square, got our passports stamped and then went back onboard.

It was a calm day with tropical temperatures and a refreshing breeze. Still, it was good to get back to the air conditioning and comfortable seating on the ship.
 

Our Effy "family," Star and Nikola went out of their way to make us feel welcome. With their help, I found the perfect gifts for my hubby's upcoming birthday. I was able to trade in a pair of earrings that I'd never worn for a man's necklace and a ring and a bracelet for myself that I absolutely love.

This is the third cruise where we've seen Nikola and he actually remembered us! He's such a nice guy who got us an extraordinary deal on the jewelry.

Effy's founder, Mr. Hermatian's story is a rags-to-riches tale that is truly inspiring. He worked until he no longer could even after his terminal diagnosis. He passed away in 2023 after three decades of designing beautiful jewelry.

Since Effy is based in New York, no taxes have to be paid on purchases. That's a tremendous savings.

At our second port of call, we signed up for a ziplining excursion with Extreme Zip Line Adventures of Roatan. Our friends, Keith and Renee joined us for their first time to try out the experience. After signing waivers and getting fitted with equipment, we had a slightly wait for the truck to take us up the rugged, dirt road straight up the mountains. That was a "hold onto your seat" kind of ride, but once we made it to the first station, the incredible view was well-worth it.

This is us on Station No. 1, 910' feet of up to 20 mph at a maximum of 60 feet above the ground. What a ride! The longest run was about 1610 feet long.

Five stations later, we were back at the Hideaway Bar on Mahogany Bay Beach to rehydrate. Our adrenaline was pumping.

Unfortunately, the professional photographers who usually film videos of the participants were not available for our visit. The guides, Donny and Harold, used our phones to capture a few runs for us. They were exceptionally patient with the four of us who are inexperienced zip liners.

They told us there was no need to rush and they patiently guided us through the whole excursion.

The stairs are steep and strenuous and the heat takes its toll on sedentary septuagenarians like the four of us. But, even when the hubby had to take a quick break to cool down, our guides remained cheerfully understanding. Harold used the wait time to tell us some of the island history and features.

Later that evening, we were invited to a Caribbean Party in the Concierge Lounge onboard with live music by Cam Dunbar and a table full of snacks and mixed drinks at the private function.

Our Suite Experience Concierge, Millie Coulson and newbie Serban Muresan welcomed us warmly and gracefully. We had a fantastic time. In fact, we were partying so loud the musician was told to turn down the volume. Ah, good times!

Banana Pudding with Homemade Custard

Sometimes I crave something that reminds me of summer and childhood. Years ago, we made this recipe with Nabisco Vanilla Wafers and Instant Banana Pudding.

These days, I prefer the taste of the homemade custard that takes only minutes to cook and the flavor alone makes up for the time invested. It's also easy cleanup as only one medium saucepan is needed.

There are 5 main ingredients needed other than bananas and vanilla wafers. Most of these items I keep on hand in my pantry.

Ingredients for the Custard

• 1/2 cup granulated sugar - or use 12 packets of Stevia sweetener or Sucralose
• 4 Tablespoons of powdered corn starch
• 1/4 cup of Karo corn syrup
• 2 egg yolks - It's easy to separate the yolks from the whites. See below.
• 2 cups of whole milk - You can also substitute 2% milk.

After the pudding thickens add:

• 1 Tablespoon butter
• 1 Tablespoon vanilla extract or sometimes I use banana extract if I have it.

To prepare the dish you'll need

• Vanilla wafers and two bananas.

The key to making delicious pudding or custard is in the attention to stirring. Plan to dedicate 15 minutes of your undivided attention to this. Constant stirring eliminates the need for a double boiler and keeps the pudding from scorching and sticking to the pan.

Instructions

Start with a heavy duty medium sized pan.

Measure out the sugar or sweetener right into the cold pan.

Add the corn starch and Karo syrup.




Separate the egg whites from the yolks by using a knife to crack the egg or strike it gently on a the edge of the counter.

Over a separate container, allow the egg white to drip through half of the shell.

Pour the egg yolk into the pan with the dry ingredients.

Pour about half a cup of the milk into the ingredients and stir with a whisk to form a paste.

Add the remaining milk and cook over medium heat, stirring constantly.

Set a timer for about 20 minutes. Depending on your stove, it takes from 15 - 20 minutes for the mixture to come to a boil. At the first sign of boiling, remove the pan from the heat and add the pat of butter and vanilla extract. Stir and allow to cool a bit while you prepare the dish.

Line a casserole dish with a layer of Vanilla Wafers. 

Slice the bananas over the wafers.

Pour the cooked pudding custard over the top.

End with another layer of bananas and finish with the custard. Sometimes I crumble a few Vanilla wafers over the top. 

Chill in the refrigerator for at least two hours and serve with whipped cream.

I hope you enjoy this family favorite dessert.