Everlena’s Old Fashioned Banana Pudding

https://youtu.be/-jyVEprEWGk Ingredients: 2/3 cup sugar pinch salt 3-1/2 tablespoons flour 1 (14 ounce) can sweetened condensed milk 2-1/4 cups milk 4 large eggs, separated 2 teaspoons vanilla extract 1 (12-ounce) box vanilla wafers 5 large bananas 1/4 cup plus 1 tablespoon sugar 1/2 teaspoon banana extract Instructions: In a double boiler (or one pot set in another larger pot partially filled with water) combine the first three ingredients. Mix milks and egg yolks together in a bowl; add to dry ingredients in double boiler. Cook mixture over medium heat, stirring constantly, until smooth and thickened (it should resemble pudding). Remove from heat; stir in 2 teaspoons vanilla. Reserve enough vanilla wafers to arrange around outside edge of dish, about 20 wafers. Arrange 1/2 of the remaining vanilla wafers in the bottom of a 3-quart baking dish, about 30 wafers. Slice 2-1/2 bananas and layer over wafers. Pour 1/2 of the pudding over bananas. Repeat once more. Finish by arranging reserved wafers around the outside edge of dish. Beat egg whites at high speed with electric mixer until soft peaks form. Add 1/4 cup plus 2 tablespoons sugar, a little at a time, until sugar dissolves and stiff peaks form. Fold in 1/2 teaspoon banana extract. Spread over pudding (make sure to seal edge of dish with egg whites). Bake at 325 degrees F. for 25-30 minutes or until meringue is gold in color. Note:  Makes 8-10 servings.  For those of you who like banana pudding the old fashioned way, with homemade custard, this recipe is for you!!!!
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Apple Pudding

Ingredients: 1 cup flour 1 cup sugar one half stick butter or margarine 1 egg One teaspoon each: cinnamon, nutmeg, salt, baking soda 4 or 5 sliced apples one half cup raisins or walnuts (still good without these) Instructions: Mix dry ingredients, then cream in butter and add egg. Stir in apples and raisins or nuts if you use them. The consistency is like cookie dough. Spread in a pan and bake at 350 degrees for about 30 minutes. Test for doneness as you would a cake. Note: Delicious for dessert, (add ice cream for double pleasure!) or at breakfast – lovely as a brunch item served with yogurt.
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Banana Pudding

Ingredients: 16 oz Cool Whip® 1 box of banana flavor instant Jello® pudding 1 box vanilla wafers 1 cup of water banana slices lemon juice Instructions: Dip bananas in lemon juice (so they don’t turn brown). Layer wafers and banana on the bottom of serving dish. Make Jello® pudding according to box instructions. Mix water and pudding together until smooth. Add Cool Whip® to pudding mixture. Cover bananas with pudding mixture. You can continue adding 1 layer of each (pudding mixture/wafer and bananas) ending with wafers on top. Store in a cool place until served. Note: very light and good
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Corn Pudding

Ingredients: 3 tablespoon butter 2 tablespoon flour 2 tablespoon sugar 2 cups corn kernels(fresh or frozen) 1 teaspoon salt 3 eggs 1 3/4 cups milk   Instructions: Heat oven to 325 degrees Blend butter, flour, sugar and salt in a large bowl. Beat in eggs, stir in milk and corn. Pour into a buttered 2 quart casserole. Bake at 325 degrees, stirring once half way thru cooking. Bake for 45 minutes or until golden brown and a knife inserted in the center comes out clean.
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Eunice’s Bread Pudding

Ingredients: 2 loaves of bread 1/2 teaspoon vanilla flavor 1/4 cup of butter 2 cups of sugar 1 large box of raisins 3 eggs Instructions: Soak bread. Drain excess water from bread, put in medium mixing bowl. Mix vanilla and eggs in mixing bowl. Add your sugar and raisins into bowl, mix well. Melt butter, add to mixture, stir well. Place the mixture in a 13″x9″ pan, greased. Bake at 350 degrees for 1 hour. Your pudding should be golden brown. Let cool l hour before serving.
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Bread Pudding with Cranberry Brandy Sauce

Ingredients: 1 loaf stale french bread 1 quart milk 3 eggs 1 cup fresh apple – chopped 2 cups sugar 1 cup raisins 2 tablespoons vanilla 3 tablespoons butter 1 can whole cranberries with juice 1 cup corn syrup 1/2 cup brandy Instructions: Soak stale bread in milk. Crush with hands until well mixed. Add eggs, sugar, vanilla and fruit. Pour butter in the bottom of a thick pan, add mixed ingredients and bake until very firm. Let cool and serve in squares or individual sherbet dishes. While pudding is baking, put cranberries with juice and corn syrup in a pan and heat. Cook down until mixture comes to a boil and cranberries become small and firm. Lower fire if boiling becomes too vigorous. Add brandy and continue to stir until blended. Serve hot over pudding.
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