CO-OP PEOPLE

Bananas foster cream pie

Prep: 20 minutes | Cook: 15 minutes | Chill: 3 hours | Servings: 6 1 blind-baked or graham cracker pie crust 1 cup packed dark brown sugar ½ teaspoon ground cinnamon 6 tablespoons unsalted butter, softened and cut into chunks 4 large bananas, ripe but fi rm ¼ cup + 1 tablespoon dark rum (Myers’s or Bacardi) 1½ cups milk (2% or whole milk) 5.1-ounce package instant vanilla pudding mix 1 tablespoon cold water ½ teaspoon gelatin powder 1½ cups heavy whipping cream 1 tablespoon sugar ½ teaspoon vanilla

Have a blind-baked traditional pie crust or a graham cracker crust (which would add more sweetness to the pie) ready to go in a pie pan.

Begin by measuring out the brown sugar, cinnamon, softened butter, and rum. With peel still on, cut 3 bananas in half, then slice in half lengthwise, following the curve of the banana. Set aside. In a large, wide skillet (stainless steel is best), place brown sugar, then cinnamon, then butter. Turn stove to medium-high heat and slowly stir as the sugar and butter begin to melt. Stir constantly to prevent sugar from scorching, about 3 minutes. Carefully peel and add quartered bananas to skillet, curve-side down; cook another 3 to 4 minutes, spooning sauce over the bananas and moving them around a bit. Turn off heat and add 1⁄4 cup rum. Using a long lighter or kitchen torch, catch the rum on fi re, swirling the pan constantly until the fl ames disappear, about 30 seconds. (If you’d rather not use fi re, continue cooking another minute on the stove.) Remove from heat and let cool 10 minutes. Meanwhile, place vanilla pudding mix in a medium bowl and whisk in milk until smooth. Let rest a few minutes to thicken. Using tongs or a wide spoon, line pie crust with the cooked bananas slice-side down. Stir remaining sauce to break up any sugar. Fill in any holes where you can see the crust with the sauce. Pour half of the remaining sauce in with the pudding, whisking until smooth, then spoon pudding mixture over the bananas in an www.ohiocoopliving.com/videos Watch videos of our recipes being even layer. Cover pie and refrigerate 3 hours. Transfer remaining sauce to a microwavable container with lid and refrigerate. prepared and pick up tips to create When ready to decorate and serve, place cold water in a small microwavable bowl and these recipes sprinkle gelatin powder over it. Let sit for 5 minutes, then microwave for 10 to 15 seconds at home! until just melted. Using a stand mixer, beat heavy whipping cream, sugar, and vanilla on medium speed. When it begins to thicken, slowly drizzle in the melted gelatin and continue beating on medium-high until stiff peaks form. If desired, pour in tablespoon of rum and beat to incorporate. Slice remaining banana into ½-inch rounds. Pull pie out of refrigerator and decorate with whipped cream and banana slices. Warm up remaining bananas foster sauce in microwave for 20 seconds or so and drizzle over top. Refrigerate for up to 3 days.

Per serving: 551 calories, 19 grams fat (4 grams saturated fat), 35 milligrams cholesterol, 438 milligrams sodium, 96 grams total carbohydrates, 4 grams fi ber, 4 grams protein.

Overnight pan pizza pie

Prep: 25 minutes | Rest: 8+ hours, then 2 hours | Cook: 20 minutes | Servings: 4 2½ cups bread fl our, plus more for dusting 2 teaspoons salt 1 teaspoon instant yeast 1 cup + 3 tablespoons water 2 teaspoons + 2 to 4 tablespoons olive oil 1½ cups pizza sauce 2 cups shredded mozzarella or other cheese of your choice Toppings of your choice

Notes: Toppings shown are pepperoni with basil and Greek feta and Kalamata olive with red onion, olive oil, and roasted garlic. Dough can be stored in the fridge for up to 3 days in a sealed zipper bag before baking, or in the freezer for a month. If baking both pizzas at the same time, you’ll need two 10-inch cast-iron skillets or cake pans. Nutritional info is based on a plain cheese pizza. In a 4-quart bowl (dough will need lots of room to rise), combine fl our, salt, yeast, water, and 2 teaspoons olive oil. Mix with hands or a wooden spoon until no dry fl our remains. Tightly cover bowl with plastic wrap so edges are sealed. Let rest 8 to 24 hours at a room temperature of between 65 and 75 F. Dough will rise signifi cantly during this time. (If room temperature isn’t within this range, the time may need to shrink or expand to accommodate.) Dust dough with fl our and transfer to a fl oured surface. Split into two equal pieces. Take one of the pieces and tuck the dough underneath itself and rotate 5 to 10 times until it forms a smooth, tight ball. (Don’t knead or work the fl our into the dough, just shape and tuck.) Repeat with other piece. At this point, you can refrigerate or freeze the dough for later use, or continue making the pizza. To store for later, seal in zipper bags, removing excess air. Once brought back to room temperature, continue the steps below. Pour 1 to 2 tablespoons olive oil into the middle of two pans, then use each dough ball to spread and fully coat the surface of the pans with oil. With the open palm of your hand, press dough down, fl attening it slightly. Cover tightly with plastic wrap and let dough sit at room temperature between 65 and 75 F for 2 hours. (At temperatures above or below this range, dough may rise faster or slower.) After 2 hours, dough should be close to reaching the edges. Use your fi ngertips to press dough around until it reaches every corner. Pop any large bubbles you see. Small bubbles are fi ne to leave and some will pop naturally. Lift up edges of the dough to let any air bubbles escape from underneath. Preheat oven to 550 F — this is not a misprint, the oven will be very hot! (If oven doesn’t reach 550 F, heat to 500 F and bake an extra 3 minutes.) With the back of a spoon, spread pizza sauce evenly across each dough, reaching all the way to the edges. Sprinkle cheese to the edges and add your preferred toppings. Transfer one or both pans to the oven and bake 12 to 15 minutes, switching racks halfway through, until top is bubbly and bottom is crisp when lifted up with a thin spatula. Remove pizzas from oven and transfer to a cutting board for easy slicing. Serve immediately.

Per serving: 500 calories, 18 grams fat (4 grams saturated fat), 8 milligrams cholesterol, 1,595 milligrams sodium, 71 grams total carbohydrates, 4 grams fi ber, 14 grams protein.

Rustic cottage pie

Prep: 30 minutes | Cook: 30 minutes | Servings: 4 2 pounds Yukon gold potatoes, cut into 1-inch chunks 2 tablespoons salted butter 1 tablespoon olive oil 1 medium onion, diced 2 large carrots, diced 2 ribs celery, diced 1 pound lean ground beef 1 tablespoon cornstarch 11⁄2 cups beef broth 3 cloves garlic, minced 1 cup peas (or diced green beans)

1 cup corn 1 large tomato, diced 2 cups chopped fresh spinach 2 tablespoons fresh sage (or 1 teaspoon dried) 1 tablespoon fresh thyme (or 1⁄2 teaspoon dried) 1⁄2 teaspoon each salt and pepper Summer or winter, fresh or frozen ingredients, this meal is sure to satisfy. Place diced potatoes in a large stockpot covered with water and boil 10 to 15 minutes, or until a fork can easily skewer a chunk of potato. Drain potatoes, place in a bowl with butter, and mash to desired texture. Cover and set aside. Meanwhile, heat a large skillet over medium. Sauté onion, carrots, and celery in oil for 5 minutes. Add meat and crumble and cook until browned. Place cornstarch in a small bowl. Whisk in a little bit of the beef broth until a paste is formed, then whisk in the rest of the broth. Slowly pour into skillet with beef, add garlic, and continue cooking until sauce has thickened. Mix in peas, corn, tomatoes, spinach, sage, thyme, salt, and pepper. Preheat oven to 375 F. Place meat mixture in the bottom of a deep pie dish, casserole dish, or cast-iron skillet. Spread out smooth, then spoon mashed potatoes all the way to the edges. Place pie in oven with a cookie sheet underneath for any bubbling liquids that may leak over the edge. Bake 25 to 30 minutes. Potatoes should be slightly browned.

Per serving: 577 calories, 18 grams fat (7 grams saturated fat), 117 milligrams cholesterol, 468 milligrams sodium, 60 grams total carbohydrates, 12 grams fi ber, 45 grams protein.