DIRECTIONS
- In a mixing bowl, cream butter and sugars. Beat in egg, vanilla and almond extract. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and alternate with heavy cream. Shape into two 5-in. rolls; wrap in plastic wrap. Refrigerate for 1 hour or until firm. Unwrap; cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-10 minutes. Remove to wire racks to cool.
Next I made the banana pudding recipe…
Banana Pudding
10 servings
Hands on: 25 minutes
Total time: 1 hour, 25 minutes or more for cooling
Feel free to use the full-fat versions of the sweetened condensed milk, if you prefer. The pudding can also be served in individual 1-cup ramekins.
1/3 cup all-purpose flour
Dash of salt
2 1/2 cups 1 percent low-fat milk
1 (14-ounce) can fat-free sweetened condensed milk
2 egg yolks, lightly beaten
2 teaspoons vanilla extract
3 cups sliced ripe bananas (about 5 to 6)
45 reduced-fat vanilla wafers
4 egg whites
1/4 cup granulated sugar
Preheat oven to 325 degrees.
Combine flour and salt in medium saucepan. Gradually stir in low-fat and condensed milks and yolks, and cook over medium heat, stirring constantly, for 8 minutes or until thickened. Remove from heat; stir in vanilla. Arrange 1 cup banana slices in a 2-quart baking dish. Spoon 1/3 pudding mixture over bananas; top with 15 vanilla wafers. Repeat layers once; top with remaining bananas and pudding. Arrange remaining 15 wafers around inside edge of dish. Gently push wafers into pudding. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved (2 to 4 minutes) Spread meringue over pudding, sealing to edge of dish. Bake for 25 minutes or until golden. Let cool at least 30 minutes.
Emma helping with the cooking part.
Layering the sugar cookies. I broke them up to fill in the spaces.
Instead of the meringue on the top I used whipped cream.
I have to say I was disappointed. It was a bit time consuming as any good dessert can be, but I still like the instant pudding and vanilla wafer recipe better! Paul liked it a lot, not as much as the restaurant birthday dessert dish, but still thought it was good. The pudding part to me really lacked something…
Part comedian, part Dad, part athlete. He will boss around your children while they play ball.
Just as angelic as she looks, this girl could easily raise a Village by herself, and all the children would grow up to be President.
Self proclaimed, she would be a webkinz dog. Because, "they're cute, and puppies are too. And they're sweet and they always get along with other puppies."
This mini-Martha Stewart can handle ANY craft you send her way. She isn't all bows and rainbows, she's got karate kid moves!
Not "Pick-Me-Up" like caffeine, she wants you to pick her up! AND NOW!
Anything that can be destroyed WILL be destroyed!
Practically Perfect in Every Way for now! Nicknamed "The Panda" she is rolly polly and lives by the motto, "the little one, is KING!"
The resident Labradoodle, Miller got his name because Mom won and got to name the baby! Need something chewed up? He'll take care of it. Especially if it's expensive..
Tiffany, the problem with your pudding is that you have taken too much of the fat out of the recipe. Jello can remove the fat because they add a bunch of artificial fillers…that is harder to do in a home kitchen. Here is my recipe I have adapted over the years. It uses corn starch instead of flour (which makes the pudding creamier), and half and half instead of milk or cream.
3/4 cup sugar
4 T cornstarch
3 cups half and half
1 T vanilla
2 ounces butter
3-4 bananas sliced
12 oz vanilla wafers
Sift together the cornstarch and sugar, then slowly add half and half. In heavy pan, bring mixture to a boil over low heat. Stir constantly until mixture thickens. Beat egg yolks and temper with a small amount of hot custard. Add egg mixture to custard and cook two more minutes. Remove from heat and add butter and vanilla. Let pudding cool. In 9×9 dish layer pudding, wafers, and bananas. Can be topped with meringe or whipped cream.
I think homemade is difinately better than the boxed version if taste is the priority. If you are more concerned about the fat content you will usually be happier with artificial foods. Good luck; I enjoy reading your blog.
I have one called 'Not Your Mama's Banana Pudding' that is good. I'm not sure if it is the ultimate banana recipe but I have never tasted one I would call the ultimate….they all seem like they could be just slightly better. The recipe however is my mom and brother's all time, swear by favorite. I'll tell ya what, invite us up this week for some blueberrie munching and I'll bring it up for you to try 😉
My fave is also "Not Yo' Mama's Banana Pudding". Not a family recipe, although I do like to imagine that Paula Deen is my long lost aunt…
Her recipe is here:
http://www.foodnetwork.com/recipes/paula-deen/not-yo-mamas-banana-pudding-recipe/index.html
shooterstrigger,
I will try your recipe! I wasn't concerned about the fat, although I should be 🙂 I just googled a new recipe to try because I hadn't found one I liked before. I am going to give it another try… I want to like it more than boxed, homemade is always better! Thank you for taking the time to type out the recipe and post it!
Tiffany, the problem with your pudding is that you have taken too much of the fat out of the recipe. Jello can remove the fat because they add a bunch of artificial fillers…that is harder to do in a home kitchen. Here is my recipe I have adapted over the years. It uses corn starch instead of flour (which makes the pudding creamier), and half and half instead of milk or cream. 3/4 cup sugar 4 T cornstarch 3 cups half and half 1 T vanilla2 ounces butter3-4 bananas sliced12 oz vanilla wafersSift together the cornstarch and sugar, then slowly add half and half. In heavy pan, bring mixture to a boil over low heat. Stir constantly until mixture thickens. Beat egg yolks and temper with a small amount of hot custard. Add egg mixture to custard and cook two more minutes. Remove from heat and add butter and vanilla. Let pudding cool. In 9×9 dish layer pudding, wafers, and bananas. Can be topped with meringe or whipped cream. I think homemade is difinately better than the boxed version if taste is the priority. If you are more concerned about the fat content you will usually be happier with artificial foods. Good luck; I enjoy reading your blog.
I think the recipe on the side of the NIlla wafers box was good I just made it the other day