Recipe - Grannys Banana Pudding

VANILLA PUDDING
One fourth cup Flour
One half cup Granulated sugar
One fourth teaspoon Salt
1 One half cup Milk
3 Egg yolks, beaten (reserve
whites)
2 tablespoon Butter or margerine
1 teaspoon Vanilla

MERINGUE
3 Reserved egg whites (at room
temperature)
3 tablespoon Sugar
One fourth teaspoon Cream of tartar

1. Prepare vanilla pudding and set aside.

In the top of the double boiler, combine flour, sugar, salt, and milk. Cook
over boiling water until the mixture is thick and begins to boil. Stir a
small amount of mixture into the egg yolks, and then all the egg yolk
mixture to the pudding. Add the butter and vanilla, and stir until well
blended. Return the mixture to the heat, and cook until thick. Set aside to
cool.

2. Assemble "pudding" in a clear pyrex baking dish (like a 3 qt. casserole)

: Begin with a layer of whole vanilla wafers.
: Add a layer of banana slices
: Spoon a layer of the cooled vanilla pudding.
: Repeat two more times for a total of three layers.
: Top with meringue and bake at 400 degrees until brown.
Meringue: On highest mixer speed, whip egg whites until white and nearly
set. Gradually sprinkle in sugar and cream of tartar, beating all the time.
When mixture will hold a peak, it's ready.

Spoon onto the banana pudding, being sure to take the meringue all the way
to the edges of the baking dish. Bake at
400 degrees until lightly brown.

Personal notes: Use a deep casserole dish so the layers will show up. Store
leftovers in the refrigerator. Doesn't keep very longso eat rapidly.
After about 3 days, the bananas turn black and the wafers get soggy.

I GREW UP ON THIS RECIPE, AND I DEFINITELY HAVE TO MAKE IT THIS WEEKEND.

Posted to EATL Digest 02 Feb 97 by "Sharon H. Frye" shfrye@PEN.K12.VA.US
on Feb 3, 1997.