Anna's Tiny Kitchen

This is sinfully good and pure ecstasy!  The sweetened condensed milk cooks into a luscious caramel swirled throughout the pie.  The trick is to let it cool and then chill the pie for at least three hours, otherwise you will get a gooey, sticky mess on your plate.  Then again, that doesn't sound bad either!  Pass the ice-cold milk, please! 1/2 cup melted pure butter, no substitutes 1 large egg 3/4 cup packed brown sugar 1/4 cup granulated sugar 1 T. pure vanilla extract 1 3/4 cup all-purpose, unbleached flour 1/2 t. baking soda 1/4 t. salt 2 cups chopped, chilled Reese's peanut butter cups 1/2 cup sweetened condensed milk Preheat the oven to 350 degrees. Grease a 9 inch pie pan and set aside. In a large bowl, beat the butter and egg until smooth (be sure the butter has cooled slightly so you don't end up cooking your egg).  Add both sugars and vanilla and continue to beat well, about one minute.  Add flour, baking soda and salt and mix j...

This amazing recipe is adapted from Fran Warde's beautiful cookbook, Simply Delicious Food Morning Noon and Night.  I've made this recipe many times over the years and it is rich and divine!  I love the combination of bananas, caramel and chocolate.  The secret lies in boiling the sweetened condensed milk can in a large pot of water the day before.  Who knew?  Oh and it's perfect for summer because it requires no baking! 1 can sweetened condensed milk (you might not use the entire can) 1 1/2 cups graham cracker crumbs 1/2 cup pure butter 3 firm bananas 1 cup heavy cream 3 Tablespoons confectioner's sugar 3 oz. high quality dark chocolate Place the unopened can of sweetened condensed milk in a large saucepan.  Cover with water, bring to a rolling boil, then reduce the hear and simmer for 3 hours.  Check the water level from time to time and top up as necessary.  Let cool overnight. Melt the butter in a saucepan.  Add t...