Banana Papaya Pie Food

BANANA PAPAYA MUFFINS

Steps:

• Preheat oven to 325 degrees F. Cream the sugar with the butter until it is a light yellow color. Add the eggs and beat until fluffy. Add the banana, papaya, macadamia nuts and raisins, and mix. Sift the flour with the baking powder, baking soda, salt, cinnamon, allspice, and ginger. Add to the banana papaya mixture. Fill lined muffin pans 3/4 full and bake for 25 minutes.

BANANA PAPAYA PIE

Steps:

• Combine papaya nectar, lemon juice, sugar, ginger, cinnamon and salt. Bring to boil then lower to low heat.
• Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear.
• Cool.
• Combine with bananas and pour into baked pie shell.
• Chill. Serve with whipped cream.

PAPAYA-BANANA SMOOTHIE

Steps:

• Combine the milk, yogurt, vanilla, banana, papaya and ice cubes in a blender and blend until smooth. Pour into a large glass.

PAPAYA BREAD WITH A TWIST

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease two 5x7-inch loaf pans.
• Combine butter and sugar in a large bowl; beat with an electric mixer until creamy. Add eggs; beat until lightly fluffy. Beat in bananas, papaya, raisins, walnuts, and crystallized ginger until batter is smooth.
• Sift flour, baking soda, salt, cinnamon, allspice, ginger, and baking powder together in a separate bowl. Mix gradually into the batter. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pans for 10 minutes. Invert onto a wire rack to cool completely.

PANAMANIAN PAPAYA PIE

Steps:

• Heat oven to 350°F.
• Mix wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool completely.
• Spread 1-1/2 cups papayas onto bottom of crust. Reserve remaining papayas for garnish. Beat milk and egg yolks with whisk until blended. Gradually beat in lemon juice. (Mixture will curdle slightly.) Pour into crust.
• Bake 20 min. or until center is set. Cool completely. Top with COOL WHIP and remaining papayas just before serving.

PAPAYA PIE

Steps:

• Cut fruit meat from skin; cut fruit into chunks. Add sugars, let set 10 to 15 minutes.
• Place sugared fruit in a pot large enough to handle, cook over medium heat until fruit is tender and is easily broken into smaller pieces, about 30 minutes. Stir occassionally, to keep papaya from sticking. Add spices about halfway through the cooking process.
• When papaya is cooked, allow to cool about 15 minutes, add the beaten eggs and place in the pie shell.
• Bake at 350F for about 45 minutes.

PAPAYA PIE (ANTIGUA AND BARBUDA)

Steps:

• Peel the papayas and remove the seeds. Roughly mash them.
• Add the lime juice, the lime zest, the cinnamon and the orange extract. Mix well.
• Fold in the flour and sugar. At this point, you might want to taste the mixture and adjust the ingredients according to how sweet you like it.
• Beat the eggs until they form stiff peaks.
• Gently fold the egg whites into the papaya mixture.
• Pour the mixture into the pie crust.
• Bake at 325 degrees for about 45 minutes, or until the filling is set and slightly brown on top.
• Serve chilled.

BANANA PIE

Steps:

• Preheat the oven to 190°C.
• Peel the bananas and mash with a fork. Add the sweetened condensed milk, eggs, nutmeg, allspice and the cinnamon. Mix well.
• Pour the mixture into the pie shell. Turn the heat of the oven down. Bake the pie for around 30 minutes. Let the pie cool.
• To serve, cut a slice and place in onto a plate. Dust with a mixture of ground cinnamon and icing sugar, serve with a spoonful of vanilla ice cream.

PAWPAW BANANA CREAM PIE

Steps:

• Combine sugar and corn starch. Add beaten egg yolks, milk and cream and mix well. Mix pawpaw pulp and mashed banana, add to egg mixture.
• Cook and stir constantly over medium-low heat until thickened to the consistency of thick chunky pudding (think banana cream pie filling). Let cool.
• Make meringue by beating the egg whites stiff with 3 tablespoons sugar, a pinch of salt and cream of tartar.
• Pour custard into baked pastry shell and cover with meringue. Bake at 350 degrees for 12 minutes or until meringue is browned.