southern dessert

Southern Banana Pudding

Serves 6

  • 2 cups milk, 2% or higher
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • ¼ teaspoon salt
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons butter
  • 2-3 large bananas, sliced into 1/8″ slices
  • 50 vanilla wafers
  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract


Prepare a 1 ½ quart casserole dish with non-stick cooking spray.

In a medium sauce pan whisk together the milk, sugar, cornstarch, vanilla bean paste (if using), salt, egg, and egg yolk. Once well combined place the pan over medium heat and cool until thick and bubbling. 

Remove the pan from the heat and add the butter (and vanilla extract if you are using) and whisk until completely melted. Pour the custard through a strainer into a separate bowl and cover with plastic wrap to cool slightly. 

In the prepared casserole place a layer of the sliced bananas then top that with a layer of the vanilla wafer cookies. Pour over 1/3 of the custard and spread to the edges. Repeat this process twice more then top the last layer of custard with a layer of vanilla wafers. Cover with plastic wrap and chill for at least four hours.

Whip the heavy cream with the vanilla and the powdered sugar until it reaches soft peaks. Spread the whipped cream over the chilled pudding. Top with crushed vanilla wafer cookies.

Enjoy!

Desserts in the archive

Family papers often include recipes for food and cures for various ailments. Here are a couple of examples of delicious treats found in our manuscripts collections.

This recipe for the Italian dessert drink zabaglione comes from the collected recipes of Elizabeth E. Waring in the Sanders, Lee, and Sargent family papers.

Zabaglione

Yolks of 5 eggs
3 tablespoonful of sugar
3 wine glasses of mild sweet wine

Allow to cook slowly in a double boiler. Put in large glasses and serve very cold.

This recipe for orange Jell-O pie is from a collection given to Rosie Lee Jackson by her friend Mildred Quinn. 

Orange Jell-O Pie

1 cup sugar
2 eggs
1 box orange Jell-O
1 small can crushed pineapple
1 dash salt
1 can PET milk

Mix sugar, eggs, Jell-O, and pineapples together, bring this mixture to a good boil, remove from heat and cool thoroughly in refrigerator. Refrigerate milk and beat in a chilled bowl. Pour all of the mixture in the bowl and mix together and pour in your pastry crust. Cook crust.

anonymous asked:

what are your rogues eating habits? healthy or unhealthy? or somewhere inbetween?

Depends on the rogue, but I’ll go over a few major ones and also their favorite dessert because just yes.

  • Jon has a habit of skipping meals.  When he does eat it’s usually comfort food.  Most of the recipes he knows are family recipes, so a lot of Southern food.  His favorite dessert is peach cobbler.
  • Ivy is a vegan, generally her eating choices are healthy, though she is rather fond of oreos.
  • Harley cannot eat healthy to save her life half her food choices are junk food.  Her favorite dessert is chocolate milkshakes.
  • Ed likes a lot of the foods his mother used to make, so he eats a lot of traditional Vietnamese dishes when he cooks, when he doesn’t it’s a lot of junk food.  His favorite dessert is chè sương sa hạt lựu, also known as rainbow dessert.
  • Selina tends to be a mix of healthy and unhealthy.  She likes junk food but also likes to keep her figure slim.  Her favorite dessert is lava cake.
  • Jervis eats a lot of tea party foods, so mostly mini sandwiches and cakes.  Unsurprisingly, his favorite dessert is cake.
  • Joker oscillates between starving himself and eating too much.  A lot of what he eats is junk food.  His favorite dessert is apple pie.

These people are not healthy people.

Nine Days of Christmas [NurseyDex] - Day Three: Baking Christmas Treats

day one | day two | day three | day four | day five | day six | day seven | day eight | day nine |

The soft green light from the clock on Betsy 2.0 casts deep shadows across the empty kitchen, the numbers shining 3:27 AM. A quiet creaking can be heard from the hallway as socked feet creep across the rickety floorboards of the Haus, nearing the kitchen.

Dex appears in the door frame, his hand tight around an old notecard, stained and soft around the edges like it’s been handled countless times. His other arm is full of candles, which he puts around the oven and adjacent counter space before lighting them with the matches he sneaks from a kitchen drawer. He doesn’t want the harsh lights of the kitchen overhead breaking the atmosphere he’s got going on, so the candles help illuminate the room for him. He carefully smooths out the folded edges of the notecard and smiles at the familiar feminine handwriting.

Gingerbread Recipe – Recipe from Nana (Eileen Poindexter).

Keep reading

© Petrina Tinslay

Over-the-Top Dessert: Southern red velvet cake is usually a tall layer cake, slathered with cream cheese icing and studded with pecans. In this deconstructed version, the cake is low (like a torte), the pecans are coated in caramel to make pecan praline and the cream cheese icing is transformed into cream cheese-flavored ice cream.

Recipe: Red Velvet Cake with Cream Cheese Ice Cream

Southern Style Banana Pudding Shooters


I was inspired by a recent trip to one of my favorite restaurants in Columbus, Hot Chicken Takeover, to develop a lightened up version of this classic southern dessert. Banana pudding has always been a favorite of mine, so this was an exciting feat for me. And boy, is this recipe good! My banana pudding shooters are creamy and decadent with a crisp sweet and salty topping. You may almost feel guilty for indulging, but they’re 100% Weight Watchers™ friendly, clocking in at only 123 calories and 1 gram of fat each. What?!

This recipe yields 12 cups. It’s perfect for large gatherings, or even just to make ahead for a grab-and-go sweet treat!

Don’t forget to tag me in your pics using #OhHealthYes so I can see what you’re making and how ya like it!

Happy Cooking!

Southern Style Banana Pudding Shooters

Serves: 12 | Serving Size: 1 shooter

Calories: 123 | SmartPoints™: 5

Prep: 15 min. | Cook: n/a

Ingredients

  • 1 box sugar-free, fat-free banana creme flavored pudding mix
  • 1 box sugar-free, fat-free vanilla flavored pudding mix
  • 4 cups skim milk
  • 1 large or 2 small bananas
  • 1 container fat-free whipped topping, thawed
  • 24 reduced fat vanilla flavored wafer cookies
  • 3 tsp. 1:1 sweetener (I use Splenda™)
  • 1½ tsp. sea salt

Directions

1. In a medium mixing bowl, combine both boxes of pudding mix with the milk. Whisk well for 2-3 minutes until it starts to thicken. Cover bowl with plastic wrap and place in the fridge until set. I usually wait a few hours.

2. Get your plastic cups ready.

3. Place the wafers into a food processor along with the sweetener and salt. Pulse until crushed mostly fine with a few larger pieces.

4. Slice the banana(s) into 24 thin slices.

5. When the pudding is set, pour it into a piping bag or large freezer bag. Use a rubber spatula to make sure you get it all. Trim the corner. Pipe the pudding into each cup, filling each just a little bit under halfway.

6. Place 2 banana slices on top of the pudding in each cup.

7. Scoop the whipped topping into a piping/freezer bag and trim the corner. Pipe just enough into each cup to cover the banana slices and pudding, but don’t fill it to the very top.

8. Sprinkle an even amount of the wafer crumb topping on top of each cup.

9. Place lids on the cups and refrigerate or serve immediately. Enjoy!

Notes

Calories: 123 | Fat: 1g | Saturated Fat: 0g | Carbs: 24g | Fiber: 0g | Sugar: 12g | Protein: 3g

Weight Watchers SmartPoints™: 5

I found my 5.5 oz. cups at Walmart™ in the same aisle as the paper plates.

This dessert is a great finisher for my Nashville Style Baked Hot Chicken! ;)

© Con Poulos

Over-the-Top Dessert: The Help’s ending hinges on a secret involving Minny’s famous chocolate pie. Newspaper columnist Lee Ann Flemming, one of the best bakers in Greenwood, made 53 chocolate pies during filming, including 12 vegan and gluten-free versions she prepared in just one day for actress Bryce Dallas Howard. Her fudgy version here is neither vegan nor gluten-free: It’s as classic as it gets. You can make your own crust, but Flemming uses packaged.

Recipe: Minny’s Chocolate Pie

Southern Banana Pudding

2 cups whole milk
2/3 cup granulated sugar
1/4t salt
1 egg + 1 egg yolk
3T cornstarch
2T unsalted butter
2t vanilla
30 vanilla wafers/marie biscuits/gluten free biscuit of your choice
3 large bananas sliced
½ cup heavy cream chilled
1T powdered sugar

Heat milk, sugar and salt in a double boiler.

Whisk egg and yolk and then add cornstarch.

When milk mixture reaches full simmer gradually whish the simmering mixture into the egg mixture. Return mixture to saucepan on medium heat whisking constantly until mixture is thick.

Take off the heat and whisk in butter and vanilla.

Strain pudding through a fine mesh sieve. Cover with plastic wrap putting plastic wrap directly on pudding.

Line the bottom of a 1.5 quart serving dish with vanilla wafers. Layer sliced bananas. Pour hald of the pudding over the bananas and spread to the edges of the dish. Repeat layers of wafer, banana and pudding. Press plastic wrap on pudding and refrigerate at least 4 hours. (The longer the better)

When serving whip cream with powdered sugar until soft peaks form then spread on top.