The proof’s in the pudding!

The proof’s in the pudding!

Thrilled beyond belief to have acquired a published family cookbook filled with old-time recipes from my two great-grandmother’s on my biological Father’s side. Today I made great grandma Bertie’s banana pudding.
My first time ever making a meringue and first time making homemade pudding that didn’t involve a box.
😀

SeasonalFloridaCookbook.com

27 Comments

  1. Tonia Hall then you aren’t doing it right, 

    2 cups all-purpose flour
    1 teaspoon salt
    2/3 cup lard
    4 1/2 T Ice water

    Sift together salt and flour, break lard into pea sized pieces and drop in flour mixture add in ice water, bring together into a dough, it should be just a little dry. refrigerate 1 hour in a ziplock, roll then bake

    The less you work the dough the better, never let it warm up to room temp. 

    It’s literally 10 min of work and I think the result is 10x better than anything you can buy. 
    (just my 2 cents)

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  2. If you can find me a commercial pie crust with just 4 ingredients I’ll concede the argument. 

    Here is what is in the most popular off the shelf crust. 
    Enriched Flour Bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Partially Hydrogenated Lard with BHA and BHT to Protect Flavor, Wheat Starch, Water. Contains 2% or less of: Salt, Rice Flour, Xanthan Gum, Potassium Sorbate and Sodium Propionate (preservatives), Citric Acid, Yellow 5, Red 40.

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  3. Granny’s Banana Pudding
    Doug Swanson Darcee McCutcheon  Cilla C , etc. 

    Serves 10-12

    1 3/4 cups Sugar (I used raw sugar)
    1/2 cup self-rising flour
    2 Whole eggs
    3 eggs, separated
    12 ounces evaporated milk
    12 ounces water
    2 TBSP unsalted butter
    1 TBSP (Yes, thats right, Tablespoon) Vanilla Extract
    5-6 Ripe Bananas 
    Vanilla Wafers
    1/2 cup Powdered Sugar
    1/8 tsp. cream of tartar

    In a medium size boiler, combine sugar, flour and 2 whole eggs, one at a time, beating after each.  Add the egg yolks, saving the whites for the meringue.  Beat until well mixed, slowly stir in the milk and 12 ounces of water.  Cook slowly over low heat until pudding consistency.  Remove from heat and stir in butter and vanilla.  Stir pudding until it cools completely OR place plastic wrap directly over pudding and refrigerate until cool.  
    To make meringue, beat egg whites until stiff, add cream of tartar and powdered sugar slowly.  Lightly butter a baking dish, place a third of pudding in bottom of dish.  Slice bananas 1/4 inch thick, place a third over the pudding.  Cover bananas with single layer of vanilla wafers, and repeat layering.  Spread with meringue and brown under the broiler.
    Cool to room temperature and serve.
    It’s just as good the next day after refrigeration, too. 🙂

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