Recipe: Evelyn’s Banana Pudding

Happy Birthday, Tim! You old devil.

Today is my husband’s 52nd birthday and he has requested that I make Miss Evelyn’s Banana Pudding instead of a cake. Now, I don’t have a problem with this because everyone loves, Loves, LOVES this recipe. Here’s the deal about it. It is cold from start to finish.   No cooking of the pudding required.   My children prefer this recipe to the traditional Banana Pudding recipe.   I still prefer my Banana Pudding still warm with soft vanilla wafers, but this one will do too.   So, give it a try this summer.   I think you’ll like it.

Miss Evelyn’s Banana Pudding

1 box Instant Jello Vanilla Pudding (small – prepare according to package directions)
1 can Eagle Brand Milk
1 carton of Cool Whip
1 box Keebler Vanilla Wafers
Bananas – (no green on stems please. But not soft either.)

Line dish with vanilla wafers and layer in bananas (sliced). Prepare pudding according to directions on the box. Mix in the Eagle Brand Milk and Cool Whip. Pour the pudding mixture over the bananas and vanilla wafers. Add more bananas and wafers on top if desired. Refrigerate for an hour or so until chillled.

Y’all Enjoy!

Recipe from the Kitchen of Evelyn Bookout, family friend.

Recipe: Bread Pudding

To round out the weekend with our BREAD theme, here’s what you can do with bread that is just slightly stale.  Make bread pudding!

Bread Pudding

2 cups bread cubes
2 eggs, slightly beaten
3 Tablespoons butter
1 teaspoon vanilla
2 cups milk
dash salt
3/4 cup sugar
1 teaspoon cinnamon

Beat the egg, milk, sugar, salt and vanilla together and pour over the bread cubes in a buttered baking dish.  You can stir in 1/2 cup of raisins if desired.  Bake for 30 minutes at 350 degrees.

Y’all Enjoy!

Recipe: Corn Pudding

This is another excellent dish for the Thanksgiving or Christmas dinner table.  It makes a beautiful casserole dish and I’ve never had anyone tell me they didn’t love it.  Another easy to prepare dish from Mimi’s trusty family cookbook.  Thanks, Mimi (my Mom)!  I’d be a kitchen disaster without you.

Mimi’s Corn Pudding

1/4 cup butter (I really prefer using real butter with this recipe)
2 Tablespoons sugar
2 Tablespoons flour
1/8 cup evaporated milk
2 eggs, slightly beaten
3/4 teaspoon baking powder
10 oz. package frozen whole kernel corn, thawed

Melt butter.  Combine the sugar and flour in a small blow.  Stir in the melted butter.  Add eggs, milk and baking powder and mix well.  Stir in thawed corn.  Pour into a buttered 1 quart casserole dish.  Bake at 350 degrees for 40 minutes.  (I always double this recipe when serving more than 5 or 6 people.  They gobble this stuff up.  Gobble? Get it.  I crack myself up!)

Y’all Enjoy!