BANANA PUDDING
Ingredients
- 3/4 cup sugar
- 1/8 teaspoon salt
- 1/3 cup self-rising flour
- 2 cups milk, low fat or whole
- 2 eggs, separated
- 2 tablespoons butter, softened
- 1 1/2 teaspoons vanilla
- half of a 12-ounce box (about 44 cookies) vanilla wafer cookies
- 2 bananas, ripe but firm
- 1/4 cup sugar
- 1/2 teaspoon cream of tartar
Method
Combine all ingredients in crockpot or a large kettle. Cover and cook on LOW for 5 to 7 hours or HIGH for 2 1/2 to 3 1/2 hours. Or, simmer on stovetop for 1 to 2 hours. Serves 6. bl32105a.htm Banana Pudding 3/4 cup sugar 1/8 teaspoon salt 1/3 cup self-rising flour 2 cups milk, low fat or whole 2 eggs, separated 2 tablespoons butter, softened 1 1/2 teaspoons vanilla half of a 12-ounce box (about 44 cookies) vanilla wafer cookies 2 bananas, ripe but firm 1/4 cup sugar 1/2 teaspoon cream of tartar Combine 3/4 cup granulated sugar, the salt, and the self-rising flour in a bowl.Slowly stir in milk. Put mixture in top of double boiler over simmering water and cook until mixture begins to thicken. Beat egg yolks then briskly stir a small amount of the hot mixture (about 1/2 cup) into them. Add egg yolk mixture back into the hot mixture in top of double boiler and stir in butter and vanilla. Cook until mixture thickens again.
Place a layer of vanilla wafers in an 11x7-inch baking dish (or other shape 2-quart shallow baking dish). Add a layer of sliced bananas. Continue layering until all cookies and banana slices are used. Pour pudding mixture over top. In a mixing bowl beat egg whites until foamy; gradually beat in 1/4 cup granulated sugar and cream of tartar. Beat until stiff peaks form. Spread meringue over pudding. Bake at 350° until browned completely. Remove from oven. Serve hot or cold.
Serves 6 to 8.
0 comments:
Post a Comment