Quick and easy recipes to satify your sweet tooth

Banana cream pie

1 (9-inch) homemade, frozen or refrigerated pie shell

Custard:

2/3 cup sugar

1/4 cup cornstarch

Pinch salt

3 cups whole milk

4 large egg yolks, lightly beaten

2 tablespoons butter

1 tablespoon vanilla extract

3 ripe medium bananas

Homemade whipped cream:

1/2 cups heavy or whipping cream

1 tablespoon sugar

1 teaspoon vanilla extract

1. Bake pie shell as directed. Cool.

2. Meanwhile, prepare custard: In 3-quart saucepan, combine sugar, cornstarch and salt. With wire whisk, beat in milk and egg yolks. Cook over medium heat until mixture thickens and boils, stirring constantly; boil 1 minute. Remove from heat; stir in butter and vanilla. Cool 10 minutes.

3. Slice bananas. Arrange half of bananas in bottom of pie shell; spread with half of custard. Repeat with remaining bananas and custard. Press plastic wrap onto surface of custard. Refrigerate pie until custard is set, at least 4 hours or overnight.

4. To serve, prepare homemade whipped cream: In medium bowl, with mixer at medium speed, beat cream, sugar and vanilla to stiff peaks. Remove plastic cover and spread cream over filling. Makes about 10 servings.

Each serving: About 440 calories, 6g protein, 42g carbohydrate, 28g total fat (16g saturated), 1g fiber, 164mg cholesterol, 200mg sodium.

Chewy peanut butter cookies

These cookies work best with supermarket brands of peanut butter. The amount of artery-clogging trans fats in commercial peanut butter is small. In fact, you'd have to eat about 40 tablespoons to get 1 gram of trans fat.

2 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup butter or margarine (2 sticks), softened

1 cup creamy peanut butter

1 cup packed brown sugar

1/2 cup granulated sugar

2 tablespoons dark corn syrup

2 teaspoons vanilla extract

2 large eggs

1. Heat oven to 375 F.

2. On waxed paper, combine flour, baking powder, baking soda and salt.

3. In large bowl, with mixer at medium speed, beat butter, peanut butter and sugars until creamy, occasionally scraping bowl with rubber spatula. Beat in corn syrup, vanilla, then eggs, one at a time, beating well after each addition. At low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl. Cover and refrigerate dough 30 minutes for easier shaping.

4. Shape dough by rounded measuring tablespoons into 1 1/2-inch balls. Place balls, 2 inches apart, on ungreased large cookie sheet. With floured tines of fork, press and flatten each ball, making a crisscross pattern. Bake cookies 12 to 13 minutes or until pale golden. Transfer cookies to wire rack to cool. Repeat with remaining dough. Makes about five-dozen cookies.

Each serving: About 100 calories, 6g total fat (3g saturated), 2g protein, 11g carbohydrate, 0g fiber, 16mg cholesterol, 85mg sodium.

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