MAMA DAISY'S BANANA PUDDING
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 3h10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a 3-quart heavy saucepan on low heat, add sugar, flour and salt. Pour in the evaporated milk and stir constantly. The mixture will thicken slowly, about 15 minutes.
- Lightly beat the egg yolks in a medium size bowl. Add a ladleful of the thickened milk mixture to the eggs and whisk, to temper the eggs. Add the egg mixture into the saucepan and continue to whisk and cook until incorporated, roughly 2 to 3 minutes.
- Remove the saucepan from the heat and stir in the butter and the vanilla extract. Place the pudding into a bowl and cover with plastic wrap. Let cool in refrigerator for 2 1/2 hours.
- Into a large bowl or trifle dish, add a layer of vanilla wafers, a layer of sliced bananas, and top with pudding. Add the whipped cream and then repeat the layers. Garnish with crumbled cookies on top.
NANNY'S STEAMED CRANBERRY PUDDING
A steamed pudding with caramel sauce and a dollop of whipped cream. My family says you can't get a dessert this delicious in any restaurant. I make it for all holiday family gatherings.
Provided by PISADL
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 2h20m
Yield 8
Number Of Ingredients 15
Steps:
- In a large bowl, mix together 2 cups flour, baking soda, 1 cup of white sugar, cinnamon, and nutmeg. Stir in the milk, egg, and butter until well blended. Toss the cranberries in the remaining 1/4 cup of flour to coat, then fold them into the batter.
- Pour the batter into a greased round casserole dish with a lid, place the lid on, and then cover again with aluminum foil. Place the dish into a large roaster or stock pot, and fill with 3 to 4 inches of water. Place the lid on the outer pot, and cover with aluminum foil. Turn the heat to medium-high, and steam for 2 hours. Add more water if necessary after the first hour.
- For the sauce, mix together 1/2 cup of white sugar, brown sugar, butter, and heavy cream in a saucepan over medium heat. Cook and stir occasionally until the mixture comes to a full boil. Boil for 1 minute, then remove from heat and stir in the vanilla. Refrigerate until chilled, then beat with an electric mixer until smooth.
- Serve slices of the steamed pudding with the brown sugar sauce, and a dollop of whipped cream.
Nutrition Facts : Calories 544.9 calories, Carbohydrate 83.5 g, Cholesterol 84.2 mg, Fat 21.6 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 13.3 g, Sodium 291.6 mg, Sugar 53.7 g
NANCY'S CHICKEN IN PUFF PASTRY
Chicken breasts with herbed cream cheese, wrapped in puff pastry and baked. A very easy but delicious dish, good for company! This recipe is derived from a dish my mother-in-law makes.
Provided by BURKH007
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Heat vegetable oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pepper, and place in hot oil; cook for 5 minutes, turning to brown evenly. Remove skillet from heat.
- Roll out pastry shells as thinly as possible so that it is big enough to fit around a chicken breast. Spread 2 ounces of cream cheese on one chicken breast, place in the center of a pastry sheet; fold the pastry around the chicken, and pinch the pastry edges together very tightly to seal. Repeat with remaining ingredients. Place the pastry-wrapped chicken breasts on a greased baking sheet.
- Bake for 12 to 15 minutes, until golden brown.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 18.4 g, Cholesterol 118.6 mg, Fat 37.8 g, Fiber 0.8 g, Protein 33.4 g, SaturatedFat 16.9 g, Sodium 556.8 mg, Sugar 4 g
NANNY'S SOUTHERN 'NANA PUDDIN'
I remember Nanny making this fast and easy pudding for us just like it was yesterday. It's a Southern staple in a Texas household and a must for any type of family gathering in the South. This recipe is so simple and easy you can't go wrong! Nanny's Tip: Make it in a cast iron skillet!
Provided by Holly Grier- Wallace
Categories Fruit Desserts
Time 30m
Number Of Ingredients 7
Steps:
- 1. Combine sugar & flour in skillet on medium high heat. Mix egg yolks and milk in bowl and beat well. Add egg mixture to the flour & sugar in pan and stir well constantly until mixture thickens and begins to boil.
- 2. Remove pudding from the heat and add bananas. Mix together well. Line a glass dish large enough to hold the pudding mixture with 'Nilla wafers and pour pudding over the top of wafers (usually a 9 x 9 x 13" baking dish works well).
- 3. Layer meringue topping over the pudding and smooth over the top of the pudding to each edge. My recipe for meringue topping is listed below.
- 4. Place the dish under the oven broiler just until the meringue browns nicely.
- 5. Chill in the refrigerator for about an hour before serving...if you have the patience!
- 6. Meringue Topping: I use two large bowls for making my meringue, the bottom bowl I fill with about 3" of ice water, then I place the other bowl on top of the other to keep my egg whites chilled while I'm mixing them (metal or glass bowls work best for meringues). Place the egg whites in the bowl and mix on medium gradually adding up to 1 tbs of sugar (more or less according to your sweet tooth), until the eggs begin to form thick peaks. Keep adding sugar to taste and mixing until you have a thick meringue. Here is a great website for making the best meringue possible! http://whatscookingamerica.net/Eggs/perfectmeringue.htm
CHICKEN PUDDING
This is a great chicken dish. It's easy enough for every day, yet fancy enough for guests. The puffy pudding-like topping and chicken gravy make for a satisfying comfort-food dish. This is also a great way to use up left over fried chicken.
Provided by Pokey in San Antonio
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1/3 cup of the flour, 1/4 tsp salt, and the pepper.
- Coat prepared chicken pieces and fry in the oil over moderate heat for 4 minutes on each side or until browned.
- Add stock and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Transfer to a buttered 13"X9"X3", reserving the stock.
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk the egg and egg whites. Whisk in the milk, 1 tbl of butter, and the remaining salt. Then, whisk in 1 cup of the flour until smooth. Pour over the chicken and bake, uncovered for 15 minutes. Reduce the temp to 350 degrees F and bake for 20 minutes longer or until the topping is puffed and golden.
- Meanwhile, in a medium size saucepan, heat the remaining 2 tbl of butter over medium heat. Add the remaining 1/3 cup of flour and cook until bubbly. Whisk in 3 1/2 cups of the reserved cooking liquid and bring to a boil. Lower heat and simmer for 6 minutes stirring frequently. Stir in parsley and thyme.
- Drizzle about 1/2 the gravy over the chicken. Serve with remaining gravy on the side.
Nutrition Facts : Calories 895.1, Fat 50.1, SaturatedFat 17.5, Cholesterol 246.8, Sodium 917.7, Carbohydrate 51.7, Fiber 1.6, Sugar 4.2, Protein 55.5
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