The first order of business here is the topping because you want enough time to cook those blueberries down a bit and to chill it. You just combine blueberries in a saucepan with some white and brown sugar, cook it until the sugar has dissolved, and then stir in a cornstarch slurry to thicken things up. Some more blueberries go in at the end (with some lemon zest too) so you have some nice and saucy berries and some that still have a fresh pop. It’s delightful.
Then there’s the crust. It’s the only part that requires baking and it’s a short stint at that. You’ll process some pecans in the food processor, nice and fine…
… and mix them up with some flour and melted butter into a nutty but doughy mass. You’ll press that into a baking dish and give it fifteen minutes to set up in the oven.
BANANA PUDDING CHEESECAKE
CREAMSICLE ORANGE FLUFF
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“I didn’t want my kids to grow up around a parent who’s being stopped and asked for photographs all the time. They’ve been able to grow up being the stars of the household.”
Mississippi Pot Roast (Slow Cooker, Stovetop, or Instant Pot)
Never throw away this part of bananas: that’s why it’s worth gold in the house.
Tip: Add the lemon juice while the eggs are boiling.
Creamy garlic shrimp
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