No french gourmet food ever reached her table. No Tex-Mex or Thai. No fancy serving dishes or exotic presentations were needed. For this woman knew how to use what the Good Lord gave her. And living off the land was her speciality.
On one warm summer afternoon, the table was spread with a bountiful feast. Taters were fried, tomatoes were peeled and you can bet there was some homemade cornbread with a perfect crust waiting nearby.
Dinner looked tasty and the family could hardly wait for the prayer to be said so that they could dig in. But the banana pudding on the counter is what really caught the eye!
Now this large, happy family were always ready to welcome a few more...but there was one cousin who always showed up with a crew just at lunch time on Sunday afternoons.
This particular Sunday afternoon, the family gathered around the feast. Heads were bowed, the blessing was said and just as the clatter of plates and forks began...a car door slamming could be heard. One of the sons, we will not mention a name, grabbed that banana pudding...lickety split...and shoved it into the oven so fast that everyone head was left spinning.
That banana pudding was enjoyed later that afternoon by the large, happy family...minus the cousin and crew. And that son hasn't lived it down yet!
The above is a true story. The names were omitted to protect the guilty party. But I think those genes may have been passed down. I am not sure that my youngest son is going to share the banana pudding with his brother today!
In honor of Grandma Jenkins' delicious banana pudding, I am sharing my recipe with you today.
Banana Pudding with Meringue
(No non-dairy whipped topping or Jello pudding here!)
2 cups sugar
6 tablespoons all purpose flour
Dash of salt
6 egg yolks
3 cups milk
1 stick butter
2 teaspoons vanilla
In a large saucepan, stir together sugar and flour until well mixed. Add salt and mix well.
Add small amount of milk and stir until lumps are dissolved. Add egg yolks, rest of milk and butter.
Cook over medium heat, stirring constantly to prevent lumping. Once the mixture has thickened, remove from heat and add vanilla. Let cool completely before assembling.
In an oven proof dish, layer Nilla wafers, cooled pudding and bananas. Repeat twice and topped final layer of bananas with a little more pudding. (Or else the bananas will turn in the oven.)
Top with meringue. Place in 350 degree oven for 5-8 minutes until meringue is browned.
6 egg whites
1/4 cup sugar
Beat egg whites until they are stiff. Add sugar and beat until smooth. Spread over banana pudding.
Sweet memories today. Thanks for indulging my walk down memory lane!