278314 Mon Jun 13 18:08:16 -0700 2005 6 31 Home Cooking 0 1472778 I realize that it's not that hard to make Banana Pudding, but wanted to reach out here to see if there's a couple of recipes for this that people really love. TIA! Alan Mon Jun 13 18:08:16 -0700 2005 0 Alan 1 1472783 it's probably not what you're thinking of, but i love banana pudding made with bananas, mexican crema (or sour cream if you don't have any), and sugar. just mix them all together. i like to moosh up some of the bananas and leave the rest chunky for texture. Mon Jun 13 18:41:15 -0700 2005 1472778 0 arifa 1 1472830 Greetings! Up until recently I'd had one version of Banana Pudding that I really dug---now I have two! The following recipe is from my friends Debbie and Michael. So easy, and so delish. The other (also wonderful) version I enjoy is one that I found on the T.V. food network. It should be easy to locate. That recipe is a Paula Dean version, and it is called "Not yo mama's" Banana pudding. Enjoy---your post really got me in the mood! Banana Pudding 1 can Eagle Brand sweetened condensed milk 1-½ cups cold water 1 small box Jello vanilla instant pudding 16 oz. heavy whipping cream 1 (12 ounce box) vanilla wafers 3 bananas---approx. 16 oz. slices lemon juice Using an electric mixer, mix Eagle Brand and water until well blended. Add instant pudding and continue mixing until dissolved. Refrigerate for 5-10 minutes. While pudding mixture is chilling, slice bananas, toss with lemon juice, and reserve. Whip cream until stiff. Fold into the pudding mixture, until well blended and fluffy. Layer into a bowl as follows (or any other way you want): 1/5 of the pudding 1/4 of the cookies 1/4 of the banana slices Repeat 3 more times, and top with a final pudding layer. Tue Jun 14 00:37:14 -0700 2005 1472778 0 Jeff W 2 1473070 THE PUDDING WAS GREAT. KEEP UP THE GOOD WORK.I REALLY ENJOY YOUR SHOW ON HGTV AND THE COOKBOOKS. THANKS GAIL Wed Jul 20 09:57:46 -0700 2005 1472830 0 GAIL HANDLEY 1 1472831 You just can't beat the recipe on the box of vanilla wafers. Tue Jun 14 00:47:46 -0700 2005 1472778 0 Pat Darnell 2 1472936 we made this this week, and I was impressed their recipe actually involved making the pudding/pastry cream instead of instant pudding mix. It was easy, and we used whole eggs instead of using the whites for meringue. I think, though, I would make a larger amount of the pudding or reduce the proportion of cookies next time - It is perfectly fine but I like it a tad creamer. Tue Jun 14 15:52:50 -0700 2005 1472831 0 jen kalb 1 1472918 WARNING - this is low fat ;-) Make a double batch of this custard, obviously leave out the cocoa. Multi purpose custard ¼ cup self rising flour 1/3 cup water 2/3 cup sugar 2 egg yolks (can halve) ¼ cup cocoa (optional) 1 ½ cup skim milk 1 Tbsp vanilla Stir together 1st 5 ingredients in heavy bottom pan, making sure there are NO lumps. Add milk and cook over medium heat until thickened. Stir occasionally at first, then constantly after it begins steaming, remove from heat when you see the first bubble (do not boil). Add vanilla immediately, then stop stirring. Cover with saran wrap to avoid “skin”. Cool. Slice three good sized bananas. Stir about 1/2 into pudding. Layer in a triffle bowl with low fat vanilla wafers and more sliced bananas. For meringue 4 large egg whites at room temperature 30 minutes 1/8 teaspoon salt 3/4 cup sugar 1/4 cup water Combine whites and salt in a bowl. Bring sugar and water to a boil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Put thermometer facedown into sugar syrup, resting other end against rim of saucepan, and continue to boil (but do not stir), brushing any sugar crystals down side of pan with pastry brush dipped in water. When syrup reaches about 235°F, beat egg whites with salt at medium-high speed until they just hold soft peaks. When syrup reaches 238 to 242°F, immediately remove syrup from heat and pour in a slow, thin stream down side of bowl into whites (avoid beaters), beating at high speed until meringue is cool to the touch, about 10 minutes in a stand mixer or 15 with a handheld. Note: this meringue is tricky. you could just make it without cooking the sugar. I assume it would be less stable, though. To avoid screw-ups...NO traces of yolk in the whites. Don't go over 242 degrees, pour syrup into a glass measure before you start to drizzle to make sure it doesn't continue to cook. Pile meringue onto pudding and spread to edge of bowl. Draw meringue up into peaks with a rubber spatula. Move blowtorch flame evenly back and forth over meringue peaks, holding flame 1 to 2 inches from meringue to avoid burning, until lightly browned in spots. If you don't do it in a triffle bowl, you could just stick it under the oven broiler for a few minutes (WATCH IT) rather than use a torch. I made this Memorial Day and it was well received. Tue Jun 14 14:19:16 -0700 2005 1472778 0 danna