BEST BANANA PUDDING RECIPEHomemade Pie Recipes This is the best banana pudding recipe you'll find here. So enjoy this delicious easy dessert recipe. You will never buy pudding again at the supermarket after tasting this. Banana pudding is not currently a fashionable dessert. You never see it served in "high end" restaurant (not in Wisconsin anyway). When you do find it in a restaurant, more than likely it's a dollop of instant banana-flavored pudding with a vanilla wafer stuck in it and a dab of non-dairy whipped topping. More sinful homemade dessert recipes at the end of the page. 
Nothing like my homemade banana pudding recipe. You may want to hide it. They'll be looking for it after they taste this...Enjoy OLD FASHIONED BANANA PUDDING RECIPE 1 cup white sugar 1/2 cup flour 1/2 tsp salt 2 cups milk 2 tsp pure vanilla extract 1 TBS butter 4 egg yolks (save the egg whites for the meringue) vanilla (Nilla) wafers, broke in half (or quartered) 4 large ripe bananas, sliced Line the bottom of a 9x9 inch dish or a medium bowl with a layer of halved or quartered vanilla wafers. Peel the bananas and slice over the vanilla wafers. Combine the sugar, flour and salt in a bowl; set aside. In a heavy saucepan, beat the egg yolks well. Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture is thick and bubbly. Remove from heat. Place a layer of banana slices in the baking dish on top of the vanilla wafers. Pour, spreading as necessary, half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding. Top with homemade whipped cream. NOTE: I chill the pie well before serving. You may also make my homemade graham crackers, and use 1/2 of my graham cracker crust recipe, bake it and cut into chunks. Delish.
1 (8oz) pkg cream cheese, softened Line the bottom of a 9x13 inch dish (or large clear glass bowl) with vanilla wafers (I crumble some of them on the bottom). Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping and sprinkle some more crumbled wafers over the top. If you have extra, stick wafers 1/2 into the sides of the dish - all the way around it. Great presentation...Chill very well before serving. |
and receive Free Recipes
delivered directly to you...
...Cooking and Baking Tips too!
FEATURED RECIPE:
SECRET #1
There are many way to prepare these strawberries, but I am going to give you my easy methods. When you are melting the chocolate over a double boiler, don't let the water touch the bottom of your upper pan. Heat until only 1/2 of the chocolate is melted, then remove from heat and stir gently until it is all melted.
The chocolate should actually be cool or tepid to the touch. If it's hot, chances are it will seize up and thicken. If it does that, no amount of heating or stirring will fix it.
If you don't have a double-boiler, use a saucepan - bring the water to a boil, and then use a stainless steel bowl to rest in the saucepan to melt the chocolate.
SECRET #2
Strawberries are grown with many pesticides, so rinse the strawberries first with a veggie wash, and let them drain on paper towels until they were thoroughly dry so the chocolate would adhere properly. Any moisture would have interfered with the chocolate adhering.
SECRET #3
Spike the strawberries! Fill a syringe with a sweet white dessert wine, and slowly inject the wine into the strawberries from near the stem (after you've done the dipping in chocolate.) You want to inject enough wine to saturate the berries, but watch not to add too much otherwise they end up becoming runny. These are always a hit when I bring them to dinner parties.
SECRET #4
Pierce the strawberries on the stem side with a toothpick. Holding the strawberry by the toothpick, dip into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.
PERFECT Chocolate Covered Strawberries Recipes
A delicious twist on my favorite red velvet cake recipe. Yum.
HOMEMADE RED VELVET CHEESECAKE RECIPE
Ingredients
CRUST:
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1-1/2 TBS white sugar
shaved chocolate bar
CHEESECAKE:
3 (8oz) pkgs cream cheese, softened
1-1/2 cups white sugar
4 eggs, beaten
3 TBS cocoa, unsweetened
1 cup sour cream
1/2 cup buttermilk*
1 TBS pure vanilla extract
1 tsp white vinegar
2 (1oz) bottles of red food coloring
TOPPING:
3 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar, sifted
2 tsp pure vanilla extract
shaved chocolate bar, for garnish
Directions
PREHEAT oven to 325 degrees. The cake is baked with a water bath to prevent cracking. Wrap a large pan with foil (big enough for the spring form pan to fit in).
Mix the graham crackers and sugar together and add the melted butter. Mix with a fork and press into a 9 inch spring form pan. Sprinkle the bottom of the crust with chocolate shavings from a candy bar.
Beat 3 packages of cream cheese with 1-1/2 cups white sugar until fluffy. Add the remaining ingredients and mix well. Pour into the prepared spring form pan and place in the center of the foil covered pan. Fill with water.
Bake for 10 minutes and lower oven temperature to 300 degrees and bake for 70-80 minutes. The cheesecake is done when the center is firm. Cool completely on a wire rack.
TOPPING:
Beat the cream cheese with the butter until fluffy. Add the powdered sugar and vanilla extract and mix until smooth and creamy. Spread evenly over the top of the cooled cheesecake. Garnish with the shaved chocolate bar.
*Buttermilk:
Place 1-1/2 tsp vinegar or lemon juice in 1/2 measuring cup and fill remainder with milk. Wait 15 minutes, stir, and it's ready for this recipe.