A pie with whipped cream and chocolate chips.

Sweets for your sweetie

By Paula Dream (AKA Kale Haygood)

Hey! Where did January go? Like, even with Covid crisis, where did 2020 go?

In this issue, I have my usual sweet tooth, which is what made me gain the weight during pandemic. But here are some recipes for your February sweetie.  Who knows where those calories might get you?

Stay safe, kids, and enjoy.

HUMMINGBIRD CUPCAKES
1 cup butter, softened
2 cups granulated sugar
3 large eggs, room temperature
2 teaspoons vanilla
2 cups bananas, mashed
1/2 cup pineapple, drained and crushed
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup coconut
1 cup walnuts, chopped
FROSTING:
1 package cream cheese, softened
1/2 cup butter, softened
3/4 cup powdered sugar
1 tablespoon vanilla

Beat together until smooth

In a large bowl cream one cup butter and granulated sugar together for five to seven minutes until fluffy. Add eggs, one at a time. Beat in two teaspoons vanilla. In a small bowl combine pineapple and bananas. Combine flour, baking soda, cinnamon, and salt. Fold in coconut and walnuts. Fill muffin cups two-thirds full. Bake at 350 degrees for 20 to 25 minutes. In a separate bowl, combine frosting ingredients, beating together until smooth. Cool cupcakes before frosting.

FUDGE BANANA PIE
1 ready-made pie crust
1/2 cup mini semi sweet chocolate chips, melted
3 cup whipped topping, divided
2 large eggs
1/4 cup sugar
2 bananas, sliced
Additional chocolate chips for topping

Place piecrust in nine-inch pie plate. Form into plate and flute edges with fingers. Pierce bottom of crust with a fork. In large bowl combine melted chocolate, one cup whipped topping, eggs and sugar. Mix well. Pour into crust. Bake 350 degrees for 30 minutes. Cool for 10 minutes. Refrigerate for one hour. Layer sliced bananas over pie and top with remaining whipped topping. Sprinkle with chocolate chips.

‘BAPTIST’ BOURBON PECAN PIE
1/4 cup diced butter
1 cup sugar
1 cup dark corn syrup 
3 large eggs
1/4 cup bourbon
1 teaspoon vanilla
Pinch salt
1-1/2 cup pecans (or walnuts)
1 frozen deep-dish pie shell

Preheat oven to 325 degrees. In a large saucepan combine butter, sugar and corn syrup. Stir over medium-low heat until sugar is dissolved. Cool slightly. In a larger bowl, whisk eggs, bourbon, vanilla and salt. Slowly whisk in sugar mixture. Stir in nuts. Pour in pie shell. Bake 50 to 55 minutes.

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based,
home-cooking catering company. For more information, call 713-805-4106
or email barrykale@yahoo.com.

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