It was a great weekend, getting some things done around the house, spending time with family, making a special treat. And I thought as I started making it, that I should share with y'all. I really wish I could spoon you up a big bowl full and we could all sit around the table and have some, but I guess I'll have to settle for sharing the recipe. It's banana pudding, real Southern banana pudding, like your granny would've made (if she was Southern). There is no substitute.
The first step is the most vital. You can do it on top of a double broiler or just on a lower temperature in a regular saucepan. Whichever you do, be sure that your egg yolks are at room temperature. If you put cold eggs in a hot pan you'll end up with cooked eggs instead of pudding. You don't want to stand and stir for all that time to end up with that. Separate your eggs, put the whites in the fridge, and leave the yolks out for a little bit while you work on something else.
When your pudding is thickened and you've added the vanilla, you need to put a tiny bit in the bottom of your dish. You need just enough to keep the Nilla wafers from sliding around. Make your layers. You want bananas that are very ripe. Ever so often Winn Dixie will put out bags of bananas that are getting ripe for just $1.00, that's when I know it's Nana Puddin' time.
Like I said, keep your egg whites in the refrigerator until your ready to whip them up. It's best if you put the mixing bowl in the fridge too. The colder it is, the easier it'll work.
Be sure to keep an eye on the pudding when it's in the oven. It only takes a few minutes for it to get where it needs to be. You don't want it to be burned on the tips.
Here's the recipe so you can try it at home too. Let me know how you like it.
3/4 c. sugar
1/3 c. all-purpose flour
dash of salt
4 eggs separated
2 c. milk
1/2 tsp. vanilla
1 box Nilla wafers
Combine 1/2 c. of the sugar, flour, and salt in a saucepan on medium heat. Stir in 4 egg yolks and milk; blend well. Cook, uncovered, stirring constantly until it begins to thicken. Reduce heat to low and cook 5 minutes more. Remove from heat and add vanilla. Place a small amount on the bottom of a 1 1/2 qt. casserole dish. Cover with a layer of vanilla wafers; top with a layer of bananas. Spoon about 1/3 of the pudding and spread over bananas. Repeat layers, ending with a layer of pudding. Beat egg whites until stiff; gradually add remaining sugar. Beat until still peaks form when you pull out the beaters. Spoon on top of pudding, being sure to seal the edges. Bake at 425 degrees for 5 minutes, or until golden brown.
So what do you all think of the new layout? It was another of my weekend projects. It may be that now the following will be a little easier. I'm so thankful for all of you who come to visit so often, whether you get the follow button to work or not. And for those of you who've asked, no, I didn't photoshop the hearts on the cows. That's the way God made them. I didn't even notice them there until I went to show y'all the pictures.
I got so busy thinking about banana pudding that I almost forgot to give you the menus for the week. I don't think you need the recipe for any of it.
Monday--Buttermilk Fried Chicken, Mashed Potatoes, Green Bean Casserole, Biscuits
Tuesday--Vegetable Steak Kabobs, Rice, Fruit Salad, Rolls
Wednesday--Turkey Salad, Croissants, Chips, Grapes
Thursday--Baked Ham, Potato Casserole, Creamed Peas, Salad
Friday--Chicken Enchiladas, Yellow Rice, Salad