The Fat Elvis Recipes

Steps:

• Spread the butter on 1 side of each slice of bread. On the other side of half of the slices spread peanut butter. Place banana slices on top of peanut butter. Drizzle honey over bananas. Place 3 bacon slices on top of the banana, then place the remaining buttered bread slices on top, butter-side-out.
• Place sandwiches on a preheated grill pan or griddle. Flip them over when they become golden brown and crispy. When the sandwiches are browned on both sides, remove to plates. Slice in half and serve immediately.

Steps:

• Make the crust: Preheat the oven to 350°F (175°C). On a foil-lined baking sheet, cook the bacon until it is super crispy, but not burnt. Remove it from the oven (keep the oven on), and drain the bacon on paper towels. When the bacon is cool enough to handle, process it in a food processor with the cookies until you've got fine crumbs. Mix the crumbs with the fat until the crumbs are the consistency of wet sand. Press them firmly into a 9-inch (23-cm) pie plate and chill the crust until firm. Bake the crust for about 10 minutes. Allow it to cool completely.
• Make the filling: Prepare an ice bath. In a small bowl, whisk the egg yolks lightly. In a large saucepan over medium heat, whisk together the milk, granulated sugar, cornstarch, and salt. Bring the mixture to a simmer but do not let it boil, whisking constantly for 4 minutes.
• Temper the egg yolks by whisking them constantly as you ladle in a thin stream of the hot milk mixture. Add another ladleful of milk, whisking constantly, then pour the egg mixture back into the saucepan of hot milk as you whisk. Cook it over medium-high heat, whisking steadily, until the custard is thick and you see small bubbles breaking the surface, about 3 minutes. Remove it from the heat, whisk in the vanilla, and set the pan in the ice bath. Stir it occasionally with a spatula until fully cooled. (This can be made ahead and refrigerated for up to 1 day, covered tightly with plastic wrap. Make sure the plastic touches the surface of the custard, to prevent a skin from forming.)
• To assemble the pie, slice the bananas lengthwise or in circles, whichever you prefer, and arrange a layer of them in the bottom of your pie crust. Cover them with a layer of pudding, then repeat with the remaining banana slices and pudding.
• Make the topping: In a stand mixer, with a hand mixer, or by hand with a whisk, whip the cream, powdered sugar, peanut butter, and vanilla until stiff peaks form. Pile the whipped cream onto the pie filling and top it with the chopped nuts, if desired.

Steps:

• Preheat oven to 350°F.
• For the cake, put cake mix, mashed bananas, egg whites, and water in a large bowl. Beat well with a mixer for 2 minutes. grease two 9 inch cake pans, and pour batter into pans. Pour one pan more than the other, about 1 inch. Bake for 30 minutes.
• For Filling place peanut butter, powered sugar, and butter in a small mixing bowl. Cream until the ingredients are incorporated, and set aside.
• For frosting combine 1/2 cup butter and cococa in a medium bowl, and mix together. Alternate the powered sugar and milk by adding the powered sugar fist. Then stir in vanilla.
• Once the cake is cool, place the thinner one on the bottom. Spread half of the peanut butter filling on top. Cut the bigger cake in half. Place one on top of the peanut butter topped cake. Trim edges of cakes with a knife if necessary. Spread the remaining peanut butter filling on top of the second layer. Place the third cake layer on the top, and trim again. Spread frosting evenly over the top and the edges of the cake. Place slivered almonds around the bottom of the cake and in the center.

Steps:

• Preheat oven to 450 degrees.
• Cut 4 bananas into 2-inch pieces; halve each piece lengthwise.
• Mash remaining bananas to equal ½ cup.
• Sift together flour and next 4 ingredients in a large bowl; add mashed bananas and peanuts.
• Grate butter over flour mixture, using large holes of a box grater.
• Cut butter into flour mixture with a pastry blender or fork until crumbly.
• Add buttermilk, stirring just until mixture is slightly moistened.
• Turn dough out onto a heavily floured surface; shape into a ball.
• Pat into a ½-inch thick circle.
• Cut with a floured 3-inch round cutter, and place biscuits 1 inch apart on a lightly greased baking sheet.
• Bake for 10-12 minutes or until golden.
• Meanwhile, make Peanut Butter Spread-stir together the peanut butter, powdered sugar, milk, and vanilla in a microwave-safe bowl.
• Microwave at HIGH at 30-second intervals until softened; stir until smooth.
• Split warm biscuits; spread bottom halves of biscuits with Peanut Butter Spread.
• Top each with 2 bacon pieces and 2 banana slices.
• Cover with biscuit tops.