IDEA ALLEY: Coconut-butter crust elevates banana dish

— Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Every once in a while we run across a recipe that sounds so rich and luscious that we feel compelled to save it for a special occasion. If there ever was such a recipe, Banana Heaven is it.

Bryant Wiley of Austin, who supplies the recipe, says it's always a hit at potluck dinners or anytime he makes it for friends. It's a slightly new twist on traditional banana pudding, a favorite for many dessert lovers.

What makes this pudding different is that instead of using vanilla wafers, as in the traditional recipe, it uses a crust made of sugar, flour, coconut and butter. The bananas and filling are layered atop the crust, then spread with whipped topping and garnished with some of the crumbly crust.

Banana Heaven

Crust: 1 cup granulated sugar

1 cup all-purpose flour

2 cups flaked coconut

1 stick butter, melted

Filling: 7 or 8 ripe bananas, peeled and sliced

2 large packages instant vanilla pudding mix

1 large carton whipped topping, such as Cool Whip

To make the crust: Place all ingredients in a 9-by-13-inch baking dish and stir to combine. Bake at 350 degrees, stirring frequently, until brown and crumbly, 15 to 20 minutes. Remove 1 cup of the mixture and set aside. Smooth remaining mixture in bottom of baking dish.

To make the filling: Arrange sliced bananas on top of crust. Prepare instant pudding mix according to package directions and spread on top of bananas. Chill.

Spread whipped topping over filling and sprinkle with reserved crust mixture. Keep refrigerated until serving time.

Makes about 12 servings.

This salad recipe, including croutons to serve with it, is from Michelle Wilson of North Little Rock.

Buttermilk Chicken Caesar Salad

Croutons:

2 slices multigrain bread

1 tablespoon olive oil

Salt and ground black pepper, to taste

Salad:

1 1 /2 cups buttermilk

2 tablespoons fresh lemon juice

1 garlic clove, peeled, pressed

1 /4 cup grated parmesan cheese

Coarse salt and ground black pepper, to taste

3 (6- to 8-ounce) boneless, skinless chicken breasts

1 /4 cup mayonnaise

2 medium heads romaine lettuce, cut into pieces

1 small head radicchio, thinly sliced

To make the croutons: Heat broiler with rack and place 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place bread on prepared baking sheet. Brush both sides with olive oil and season with salt and black pepper, to taste. Broil until toasted, 1 to 2 minutes per side; cut into 1 inch pieces. Reserve baking sheet.

To make the salad: In a medium bowl, combine buttermilk, lemon juice, garlic and parmesan cheese. Season with salt and black pepper, to taste.

Place chicken in a resealable plastic bag; add buttermilk mixture, reserving 1 /2 cup for salad. Marinate chicken at least 15 minutes and up to 1 day. Transfer chicken to reserved baking sheet; discard marinade.

Broil until opaque throughout, 14 to 16 minutes. Let rest 5 minutes; thinly slice crosswise.

In a large bowl, stir together the mayonnaise and the 1 /2 cup reserved buttermilk mixture. Add romaine, radicchio, chicken and croutons. Toss to combine. Serve immediately.

Makes 8 servings.

Nutrition information: Each serving contains 379 calories.

Send recipe requests, contributions and culinary questions to Irene Wassell, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; e-mail:

iwassell@arkansasonline.com

Food, Pages 52 on 10/31/2007

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