Eagle Home Inspections Blog

Shoreline homes require special attention and care. Click the photo and find out how to keep your waterfront home shipshape!

Mary Ellen’s Creamy Dreamy Banana Cream Pie

Ingredients:

1 Keebler Ready Crust Shortbread Pie Crust

½ cup sugar

1/3 cup all-purpose flour

¼ tsp salt

2 ¼ cups whole or 2% milk (cold)

4 egg yolks (I use extra large)

1 T butter

2 tsp vanilla extract (real, not imitation!)

3 medium bananas and 1 large banana

1 lemon

1 cup heavy cream

1/3 cup apple jelly

1. In 2 quart saucepan, mix sugar, flour and salt. Stir in milk until smooth. Over medium heat, cook mixture, stirring constantly, until mixture is thickened and begins to boil (about 10 minutes). Boil 1 minute. Remove immediately from heat and set aside.
2. In cup with wire whisk, beat egg yolks with small amount of hot milk mixture. Slowly pour egg mixture into saucepan, stirring rapidly to prevent lumping. Over low heat, cook, stirring constantly, until VERY thick (do not boil) and mixture mounds when dropped from spoon.
3. Remove from heat; stir in butter and vanilla.
4. Put filling in bowl and cover with plastic wrap. Chill in fridge until cool, about 2 hours.
5. Peel and slice 3 medium bananas over bottom of piecrust; top with filling; chill until set, about 2 hours.
6. Grate peel of lemon and save. Squeeze juice of lemon into separate bowl.
7. Peel large banana and slice. Put slices into lemon juice and toss to coat. Drain banana slices on paper towel.
8. Whip cream with a little sugar and vanilla extract for flavor. Spread whipped cream on pie.
9. Over low heat, heat apple jelly until just melted.
10. Arrange banana slices on top of whipped cream.
11. Brush melted apple jelly over banana slices.
12. Sprinkle grated lemon peel over pie.
13. Chill and serve.

 

 

It’s summer and that means warm and humid conditions. Want some help with moisture reduction in your home? Click the picture and find out how!

 

What do Ron Rivard and William Shakespeare have in common? Click above and find out how you can make this Father’s Day a “classic” one!!!

Begin 20 minutes ahead

Makes 1 cup

Ingredients:

2 T red wine vinegar

2 tsp finely chopped shallot

1 ½ tsp dried tarragon (I also like to garnish with a little fresh tarragon!)

1/8 tsp cracked black pepper

4 egg yolks

¾ cup softened lightly salted butter

1. In double-boiler top, combine first 4 ingredients. Over high heat, heat to boiling. Boil until vinegar is reduced to about 1 Tablespoon.
2. Place double-boiler top over double-boiler bottom containing hot, not boiling, water. Add egg yolks and cook, beating constantly with a wire whisk until slightly thickened.
3. Add butter, about 2 T at a time, beating constantly with a whisk, until butter is melted and mixture is thickened.

Can be served hot or cold, but we prefer this served hot with the meat cooked rare to medium rare. Absolutely delicious!!!

 

Click the album cover to find out what Eagle Home Inspections learned about teamwork from the Beatles!

Attention all NHMR members! Join Eagle  Home Inspections at the Owenego in Branford on June 15th for their annual Summer Shindig. Click the sign above for more details on how to register for this FREE event. Tickets are going fast, so get yours today!!!

Whether it’s Memorial Day or any day, Ron and Mary Ellen love to go parking! Click the map above to get more info on how you can do it, too!!

What ever happened to good old-fashioned customer service?

Click above and find out what Eagle Home Inspections does that makes all the difference!

Ingredients:

1 extra large egg, separated
6 T sugar, divided
3 T Minute Tapioca
2 cups 2% milk
1 tsp vanilla extract
Fresh whipped cream (I make my own sweetened with a little real maple syrup and flavored with some vanilla extract)
Pineapple, fresh or canned, diced in small pieces or crushed
Fresh nutmeg

Beat egg white in a small to medium size bowl with an electric mixer on high speed until foamy. Gradually add 3 Tablespoons sugar, slowly, beating until soft peaks form. Note: Make sure the bowl and beaters you use are completely clean. Oil or grease will prevent whites from beating properly!

Mix tapioca, remaining sugar, milk and egg yolk in medium saucepan. Let stand 5 minutes.

Cook on medium heat, stirring constantly, until mixture comes to full boil and remains bubbling even when stirred. Remove from heat. Fold egg white mixture into hot tapioca in saucepan until blended. Stir in vanilla. Place in 4 bowls. Cool 20 minutes. Serve warm or chilled. For creamier pudding, put plastic wrap or Press-n-Seal over bowls while cooling. My favorite way to eat tapioca is with some pineapple and fresh whipped cream and a little freshly grated nutmeg sprinkled on top.