Southern Banana Pudding

Lost in my recipe notebook that got thrown away by mistake years ago was the most delicious banana pudding I have ever had.  It was a cooked pudding and I think it had sweetened condensed milk in it.  The original recipe came from a magazine advertisement.  I know it is somewhere in my recipe files as a duplicate, but to this day I have not found it.  So . . . I have been searching for a cooked banana pudding that sounds familiar.  The only puddings that have sweetened condensed milk also include instant pudding, which I know is not it.

When I found this recipe on the Food Network website, it made me very happy even though I know for sure it is not the recipe.  Mine did not have meringue (I really hate that stuff).  So I will give it a try, adapting the topping to one of a whipped cream nature.

Both the Captain and I love banana pudding and have not been happy with any of the recipes we have found so far.  Hopefully . . . this one is a keeper. 

If you are interested in making homemade vanilla wafers to make your banana pudding extra special, click here for the recipe.

Ingredients

3 cups whole milk
1 1/4 cups sugar
1/4 cup cornstarch
Kosher salt
4 large eggs, separated, yolks lightly beaten
2 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
3 ripe medium bananas (about 1 pound), thinly sliced crosswise (about 2 1/2 cups)
50 vanilla wafers, such as Nilla Wafers (about half a box)
1/4 teaspoon cream of tartar



Directions

Heat 2 1/2 cups of the milk in a large saucepan over medium heat until steaming.

Whisk 3/4 cup of the sugar, the cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.

Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg-milk mixture into the milk in the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Reduce the heat to medium-low, and let the mixture come to a simmer. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and whisk in the butter and vanilla.

Layer a third of the pudding, half the banana slices and half the vanilla wafers in a 9-inch square baking dish. Layer with half the remaining pudding, all the remaining banana slices and all the remaining wafers. Top with the last of the pudding. Cover with plastic wrap pressed directly on the pudding surface, and refrigerate overnight to soften the cookies.

Position a rack in the upper third of the oven, and preheat to 350 degrees F. Bring the egg whites to room temperature. Beat the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment on medium speed until frothy. Increase the speed to medium-high, and slowly sprinkle in the remaining 1/2 cup sugar a tablespoon at a time, whipping for 15 seconds after each addition, until glossy firm peaks form. Spread the meringue on top of the pudding with an offset spatula so it reaches the edges of the pan. Bake until golden brown, 12 to 15 minutes. Serve warm or chilled.


Copyright 2014 Television Food Network, G.P. All rights reserved.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/southern-banana-pudding.html?oc=linkback

Gina's Mojo Pork

Gina’s Mojo Pork

This is the best roast pork ever!  It is a family recipe, cuban in origin, and usually includes black beans and garlicy white rice on the side with some of the juice of the pork poured over the beans.  

Ingredients:

Mojo Criollo (Found in your local Hispanic aisle I use Goya brand)

  or make your own Mojo Criollo

6 medium Onions

10-12 garlic cloves

1 cup sour orange juice (you may substitute 1 cup orange juice and 1/8 cup lemon juice)

5 lb Pork butt

Preparation:

Preheat oven to 250 degrees.

           

Place pork in Dutch Oven fat side up.  Score the fat and stud with ½ of the garlic. (I like to stab holes in the pork and stuff with garlic to further distribute the garlic flavor within the pork).

           

Cut onions into quarters and place in pot with the remaining garlic

Pour the Mojo Criollo into the Dutch Oven and add 1 cup of sour orange juice.

Cook for about 6 hours or until fork tender.

The Captain's Pork Stew

Who said that leftovers have to be boring?  We had some pork roast left over from our delicious meals of black beans and rice with roast pork.  The Captain made a delicious pork stew out of the leftovers!  I can't tell you how much money we have just thrown down the garbage can until we started coming up with ways to turn one meal into another.  

There are many things you can do with leftover pork roast.  My favorite is to make sandwiches on some good hoagie bread.  How about a pot of any type of beans with the leftover pork thrown in?  I've used them in my famous "Gina's Cuban Style Fried Rice" . . . actually, all types of leftovers end up in that dish!

Ingredients:

1-3 lbs Gina’s Mojo Pork* or your roast pork

1-3 large onions quartered

4-8 medium potatoes cut into bite sized pieces

1-2 heaping tablespoons of minced garlic

½ to 1 12 oz can of tomato sauce

½ to 1 can corn

½ to 1 can peas

Salt

Pepper

2 quarts of water

Directions:

Bring the water to a boil and add the onions, garlic, and potatoes boil for 10 minutes.

Meanwhile slice or shred Gina’s Mojo Pork, keep some of the fat and discard the rest.

Reduce the onions/potato/garlic mixture to a simmer and add Gina’s Mojo Pork. Add just enough tomato sauce to taste. When the stew simmers add salt and pepper to taste.

Occasionally stir the stew. As it cooks it will become long shreds of pork and the sauce will reduce.  When the potatoes have become soft (about 20 minutes), mash them against the side of the pot to break them apart.

Add the corn and peas.  Heat until steaming and serve with biscuits.

  

*The spices used in Gina's Mojo Pork do have an impact on the outcome of the total flavor of the stew.  I highly recommend making the pork for a main meal and using the leftovers for the stew.

This recipe was shared at the following linky parties:

Ham and Cheese Omelet Bake

What an awesome breakfast!  As a big fan of breakfast food, I would have this meal any time of day.

Perhaps for breakfast, I would leave out the veggies . . . or I may have to include potatoes.  Lots of room for variation!

Ingredients

1

(10-oz.) box Green Giant® Frozen Broccoli & Cheese Flavored Sauce

1

(10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits

10

eggs

1 1/2

cups milk

1

teaspoon dry ground mustard

Salt and pepper, if desired

2

cups diced cooked ham

1/3

cup chopped onion

4

oz. (1 cup) shredded Cheddar cheese

4

oz. (1 cup) shredded Swiss cheese

1

(4.5-oz.) jar Green Giant® Sliced Mushrooms, drained

Instructions

• Heat oven to 350°F. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on High for 3 to 4 minutes, rotating pouch 1/4 turn once halfway through microwaving. Set aside to cool slightly.
• Meanwhile, spray bottom only of 13x9-inch (3-quart) glass baking dish with cooking spray. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces; arrange evenly in sprayed dish.
• In large bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until well blended. Stir in ham, onion, both cheeses, mushrooms and cooked broccoli and cheese sauce. Pour mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture.
• Bake at 350°F. for 40 to 50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. Cut into squares.

Source:  Pillsbury.com

Bake-Off® Contest 41, 2004

Julie Amberson

Browns Point, Washington