My Grandmothers Banana Puddin From Scratch Recipes

Steps:

• In medium saucepan combine sugar, flour, and salt. Add eggs and stir well. Stir in milk, and cook over low heat, stirring constantly. When mixture begins to thicken, remove from heat and continue to stir, cooling slightly. Stir in vanilla and butter until smooth.
• Layer pudding with bananas and vanilla wafers in a serving dish. Chill at least one hour in refrigerator before serving.

Steps:

• Prepare a double boiler. Mix together 1/2 cup sugar, egg yolks, flour and salt. Add milk and mix again. Heat on stove until the custard sticks to the sides of pan, approximately 20 minutes. Add vanilla after mixture has thickened. Let cool.
• To assemble: Put few drops of pudding in the bottom of a 2-quart dish and spread around. Layer Nilla Wafers and cut up 2 bananas, add 1/2 of custard, repeat layer and arrange wafers around the sides.
• In a separate bowl beat egg whites with 1/4 cup sugar and cream of tartar until it forms stiff peaks, spread on pudding and bake in a preheated 425 degree F oven for 4 minutes, just brown on top.
• Serve warm or cold.

Steps:

• Combine 1/2 cup sugar, flour and salt in top of double boiler.
• Stir in 4 egg yolks and milk; blend well.
• Cook, uncovered over boiling water, stirring constantly until thickened.
• Reduce heat and cook, stirring occasionally, for 5 minutes.
• Remove from heat, add vanilla.
• Spread small amount on bottom of 1-1 1/2 quart casserole; cover with layer of wafers.
• Top with layer of sliced bananas.
• Pour about 1/3 of custard over bananas.
• Continue to layer wafers, bananas, and custard to make 3 layers of each, ending with custard.
• Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
• Spoon on top of pudding, spreading to cover entire surface.
• and sealing well to edges.
• Bake at 425° for 25 minutes or until delicately browned.
• Cool slightly or chill.
• Just before serving, garnish with banana slices, then insert vanilla wafers upright around edge of dish.
• Makes 16 servings.

Steps:

• 1. IN A HEAVY SAUCE PAN STIR TOGETHER 1/2 C. SUGER,THE FLOUR & SALT, ADD ENOUGH MILK TO MAKE A PASTE AND THEN STIR IN THE REMAINING MILK.
• 2. COOK THE MIXTURE OVER MODERATE HEAT STIRRING UNTIL IT THICKENS AND COMES TO A BOIL.ADD THE BUTTER & COOK OVER VERY LOW HEAT ABOUT 5 MIN. STIRRING OCCASIONALLY.
• 3. IN A SMALL BOWL BEAT THE EGG YOLKS GRADUALLY. BEAT IN ABOUT 1/2 C. OF THE HOT MIXTURE.POUR THE YOLKS INTO THE SAUCE PAN AND COOK,STIRRING OVER VERY LOW HEAT FOR 1 MIN. REMOVE FROM HEAT AND STIR IN THE VANILLA FLAVOR
• 4. ARRANGE 1/3 OF THE VANILLA WAFERS IN A 2 QUART CASSEROLE DISH.SLICE 2 BANANAS OVER COOKIES AND COVER WITH 1/3 OF THE CUSTARD REPEAT LAYERS TWICE MORE.
• 5. IN A BOWL BEAT THE EGG WHITE UNTIL STIFF, BEAT IN THE REMAINING 1/4 CUP SUGAR, CONTINUE BEATING UNTIL VERY GLOSSY ,SPREAD THIS MERINGUE OVER PUDDING.
• 6. BAKE IN A 425* OVEN ABOUT 5 MIN. OR UNTIL PEAKS OF THE MARINGUE ARE GOLDEN BROWN .SERVE AT ROOM TEMP. OR CHILLED.