Saturday, October 2, 2010

0 Homemade Banana Pudding!

My sweet brother,Clark, and his girlfriend, Rebecca, recently gave me a subscription of Southern Living! I already have a LIST of recipes to try from the October issue. The magazine featured a blogger that I was so excited to find out about! Christy Jordan from Southern Plate has true down home recipes and this afternoon I tried the Homemade Banana Pudding! It was AHH-MAZING!!!! From scratch, easy, and oh so good! One problemo. . . I have not mastered the meringue . . . I tried today, it turned out. . . but not ANYTHING like the beautifulness in the picture below. . . I didn't have time to try again but that is my new mission. . . PRETTY meringue!
So, enjoy this beautiful day, college football, and great friends!

Banana Pudding

This is definitely a cookie lover's version. Serve right away if you like crispy cookies, or chill overnight for softer texture. Delicious served warm, at room temperature, or chilled. If you omit the meringue, you won't need to bake the pudding.

Total: 2 hours 15 minutes
Yield: Makes 8 servings
1 (12-oz.) package vanilla wafers
5 ripe bananas, sliced
2 cups milk
1/2 cup sugar*
1/3 cup all-purpose flour
3 egg yolks
1/8 teaspoon salt
1/2 teaspoon vanilla extract
3 egg whites
1/4 cup sugar

1. Prepare Pudding: Preheat oven to 325°. Arrange one-third of vanilla wafers in a medium-size ovenproof bowl (about 2 qt.); cover with one-third of banana slices. Repeat layers twice with remaining vanilla wafers and bananas.
2. Whisk together milk and next 4 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 15 minutes or until pudding-like thickness. Remove from heat, and stir in vanilla. Pour over vanilla wafers and bananas in bowl. (if you don't have time to go to the gym, this is a LOVELY arm workout! :-)
3. Prepare Meringue: Beat egg whites at medium speed with an electric mixer until foamy. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Spread meringue over pudding, sealing to edge of bowl.
4. Bake at 325° for 15 minutes or until golden. Serve immediately, or let cool completely (about 30 minutes), and cover and chill 1 hour before serving.
**1/2 cup no-calorie sweetener may be substituted. We tested with Splenda No-calorie Granulated Sweetener. (Do not substitute sweetener in meringue.)
Christy Jordan, Southern Plate, Southern Living, OCTOBER 2010
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