Banana Pudding
2 cups sugar
1/2 tsp. salt
6 eggs, separated
8 bananas
5 Tbsp. flour
4 cups milk
3 tsp. vanilla
1 box vanilla wafers
Slice bananas into 1/4 inch thick slices. Take a 9 1/2 X 13 1/2 X 2
baking dish and coat the bottom and sides with wafers then a layer of
banana slices, alternating layers until just below the top, then set
aside.Combine sugar, flour, salt, stir in milk. Cook over boiling
water or in a thick pot over med. heat until it begins to thicken.
Stir beaten egg yokes into hot mixture and cook 7 mins. more. Remove
from heat and add vanilla then pour over bananas and wafers. Top with
a meringue made with the egg whites (see below) and brown in a hot
oven, 425. Serve warm or chilled.
Meringue
6 egg whites
1/2 tsp. salt
1 tsp. vanilla
12 Tbsp. sugar
Egg whites need to warm to room temperature. Place egg whites in a
large mixing bowl, add salt and vanilla. Beat on high until they just
begin to thicken. Then begin adding the sugar, a little at a time
(beating well between additions). Continue beating until stiff peaks
are formed. Test by pulling out the beaters and turn over, peaks
should not curl over. Spread all over pudding, make sure it touches
the edges to prevent shrinking. Take the back of a spoon and pull up
points to make attractive.
For what is it to die, but to stand in the sun and melt into the wind?
Kahlil Gibran
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