Baudy Banana Pudding

banana_puddingThis is pure comfort food. My husband adores this stuff.

Bananas have this habit of not being ripe, and then the hold hand is ripe at once, leading to the inevitable too many too ripe bananas.

Well, this is what banana bread and banana pudding were developed for. To take up the slack.

Add a few slices of banana on top and a couple of vanilla wafers, and it’s really a daydream back to being a kid again.

I grew up with Jello pudding, but I don’t think they made banana back then, so banana pudding was definitely a home-made thing.

And today? Well, this is ever so much richer and banana tasting that that stuff in the box. And it takes very little time.

So give yourself and your family a treat and make some this week. The kids will adore you, your husband will smile, and things always go well from there on out.

Recipe from My Recipes.

INGREDIENTS:

  • 1/2 c sugar
  • 2 tbsp cornstarch
  • 1/4 tsp salt.
  • 2 1/4 c milk
  • 4 lg eggs, separated
  • 2 tbsp butter
  • 1 tsp vanilla extract
  • 3 1/3 c vanilla wafers
  • 4 ripe bananas
  • 3 tbsp sugar

INSTRUCTIONS:

  1. Preheat oven to 375°.
  2. Whisk sugar, cornstarch and salt together, in a medium saucepan.
  3. Add the milk and the egg yolks. Whisk together.
  4. Cook over medium heat, whisking often for 6-8 minutes, or until it thickens up.
  5. Remove from heat, stir in butter and vanilla.
  6. Place a layer of vanilla wafers in the bottom of a 8 x 8 baking dish. Top with half the banana slices.
  7. Layer half the pudding on top.
  8. Repeat another layer.
  9. Beat egg whites until foamy, then add the 3 tbsp of sugar and beat until stiff peaks form.
  10. Spread the meringue over the pan, sealing at the edges.
  11. Bake for 7-10 minutes or until top starts to turn a golden light brown.
  12. Serve warm or chilled.

Serves: 4-6

NOTES: You can of course omit the meringue and serve as is. You can skip the layering and just scoop a few tablespoons of the vanilla pudding into a globular glass and then strewn the surface with sliced bananas and stick a couple of the wafers into it as well. This is certainly more decorative.

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Elegant Eclair Cake

Elegant? Well probably not. But I am alliterative in my naming as you no doubt realize by now.

This is another in my “Midwest” desserts which I define as: easy as get out, and containing either pudding mix or jello, along with other ready-made items.  And please, I’m not being sarcastic.

These are just good tasting things you can throw together quickly, and people almost universally love.

So, get your pudding mix and sit down. Make this and your family will definitely approve,  but beware: you will be called upon to make it often.

Note: I chose this recipe out of dozens I read. It was from Penny R. at Justapinch.

INGREDIENTS:

  • About 2 sleeves of graham crackers, or more
  • 2 boxes vanilla instant pudding
  • 3 cups milk
  • 1 8 oz tub of cool whip
  • 1 regular jar of Hershey’s hot fudge sauce

INSTRUCTIONS:

  1. Place the pudding in a bowl and add milk and whisk until smooth. Stir in the cool whip until uniformly mixed.
  2. In a 9 x 13 baking dish, layer graham crackers until bottom is covered.
  3. Layer 1/2 of the pudding mix on top and spread evenly.
  4. Add another layer of graham crackers.
  5. Layer the remaining 1/2 of the pudding mix.
  6. Add another layer of graham crackers.
  7. Spread warmed hot fudge sauce on top.
  8. Place in fridge.

Serves: 8-10

Note: You can obviously change this up with different types of pudding and different toppings such as butterscotch or caramel. Also, add some chopped peanuts to the top as a change of pace. Peppermint or mint pudding might be fun as well. Be creative as we always say here!

 

Chocolate Pots de Creme

I love chocolate.

I’m very suspicious of people who don’t.

This dessert is so smooth and so rich that the portion size, which is small by my standards, is just right.

It really helps to have a set of ramekins. But frankly, I’m not sure you couldn’t do this in one dish as long as it was broad enough that the depth would be no more than about 1 1/2 inches when poured.

Top with freshly made whipped cream and shave some bittersweet chocolate, and you have an elegant and very satisfying dessert.

This is my Joy of Cooking recipe.

INGREDIENTS:

  • 6 lg egg yolks
  • 1/2 c sugar
  • 1/4 c unsweetened cocoa
  • 2 c milk or half and half
  • 2 oz finely chopped bittersweet or semi-sweet chocolate
  • 1 tsp vanilla

INSTRUCTIONS:

  1. Whisk until blended, the egg yolks, sugar and cocoa
  2. Bring to a simmer the milk. Add the chopped chocolate and stir until melted
  3. Whisk some of the milk into the egg mixture. Keep adding and whisking until all has been added.
  4. Pour into ramekins and seal each with foil.
  5. Place in a large baking dish, not touching and fill will boiling water to 1 inch up the sides of the ramekins.
  6. Preheat oven to 325°. Place in oven and bake for 35-45 minutes. Center will be shaky.
  7. Cool for at least 30 minutes.

Serves: 6