Sometimes I crave something that reminds me of summer and childhood. Years ago, we made this recipe with Nabisco Vanilla Wafers and Instant Banana Pudding. These days, I prefer the taste of the homemade custard that takes only minutes to cook and the flavor alone makes up for the time invested. It's also easy cleanup as only one medium saucepan is needed. There are 5 main ingredients needed other than bananas and vanilla wafers. Most of these items I keep on hand in my pantry. Ingredients for the Custard
1/2 cup granulated sugar - or use 12 packets of Stevia sweetener or Sucralose
4 Tablespoons of powdered corn starch
1/4 cup of Karo corn syrup
2 egg yolks - It's easy to separate the yolks from the whites. See below.
2 cups of whole milk - You can also substitute 2% milk.
After the pudding thickens add:
1 Tablespoon butter
1 Tablespoon vanilla extract or sometimes I use banana extract if I have it.
To prepare the dish you'll need
Vanilla wafers and two bananas.
The key to making delicious pudding or custard is in the attention to stirring. Plan to dedicate 15 minutes of your undivided attention to this. Constant stirring eliminates the need for a double boiler and keeps the pudding from scorching and sticking to the pan. Instructions
Start with a heavy duty medium sized pan. Measure out the sugar or sweetener right into the cold pan. Add the corn starch and Karo syrup. Separate the egg whites from the yolks by using a knife to crack the egg or strike it gently on a the edge of the counter. Over a separate container, allow the egg white to drip through half of the shell. Pour the egg yolk into the pan with the dry ingredients.
Pour about half a cup of the milk into the ingredients and stir with a whisk to form a paste.
Add the remaining milk and cook over medium heat, stirring constantly.
Set a timer for about 20 minutes. Depending on your stove, it takes from 15 - 20 minutes for the mixture to come to a boil. At the first sign of boiling, remove the pan from the heat and add the pat of butter and vanilla extract. Stir and allow to cool a bit while you prepare the dish.
Line a casserole dish with a layer of Vanilla Wafers.
Slice the bananas over the wafers.
Pour the cooked pudding custard over the top.
End with another layer of bananas and finish with the custard. Sometimes I crumble a few Vanilla wafers over the top.
Chill in the refrigerator for at least two hours and serve with whipped cream. I hope you enjoy this family favorite dessert.
Trying to lose a few pounds at my age has become a real challenge. Two years ago I decided to lose ten pounds. I'm not discouraged. I've only got twenty more pounds to go. "All I had was a salad." Go figure.
This is a favorite with Iceberg lettuce, chopped Roma tomatoes, drained black beans and sliced fresh strawberries. Where I've been going wrong is with the dressing. If you read the label, two tablespoons is an average serving with 140 calories. I usually quadruple that amount. (I may be underestimating a bit.) This week I decided to try something different. I've been using Balsamic Vinaigrette mixed with Zesty Italian Lite dressing and I've lost two pounds.
This was lunch on Monday: Iceberg lettuce, chopped celery, sliced baby carrots, chopped beefsteak tomatoes and dressing. What's missing is the mountain of cheese that I usually shred over the top of this "low-fat" meal. Of course, I've skipped the Simply Dipped Nutty Buddy ice cream cone afterward, too. How droll.
For variety, I tried a salad with rolled up deli turkey, 15 calories per slice, and rather than the entire tomato, I used only half. What a sacrifice!
This one's also a favorite of mine made with baby spinach leaves, deli turkey and half of an avocado. I like to sprinkle a little lemon juice over the top to keep it from browning too quickly. Usually, there's no danger of that since it's gone in 60 seconds. Just kidding. It usually lasts three minutes while I watch an episode of Snapped: Killer Couples or Lt. Joe Kenda on TV.
Here's another way to use up that Costco-size Hillshire's Farm Deli Turkey in the economical five-gallon tub. I back-slid on this one and added shredded cheddar cheese, but to make up for it, there's fresh grapes. So I'm good, right?
Okay, here I'm really falling off the wagon with this tuna salad and its high calorie mayonnaise. Please help me, I'm falling. Down one pound and back up two. Aaaccck!
Getting better all the time with these added black olives, half a boiled egg, Garbanzo beans (for protein) and two rolled up slices of deli ham at 25 calories each. Oh, don't forget the Roma tomatoes and the half cup of Ranch Dressing.
Now, you're cooking. Avocado, black beans, grilled chicken breast, Roma tomatoes over Iceberg lettuce. Yes, now, that's a meal in itself.
But wait, what about the dressing?
Venturing way out on a limb with Artisan type lettuce, otherwise, same stuff, different day. Black beans, Roma tomatoes, boiled egg, hold the salt - I'm on a diet. Ah, never mind. What good is an egg without salt?
This is even better. Tuna with no mayonnaise, sliced baby carrots, baby spinach, Iceberg lettuce, paprika. Uh oh. Giant bowl.
Really branching out now. Adding diced Bell pepper, rolled ham with Swiss cheese, boiled egg, Spinach and Iceberg lettuce. Feeling happy. Have a nice day. Ok. Google won't let me add more images so that's it for now. Eat healthy. Drum roll. Here's Paul Simon,
Once you taste the home made richness of this chocolate cream pie you'll never go back to instant pudding again. It's easy to make and well worth the time it takes.
Holidays were special times when our clan of cousins, aunts, uncles, siblings and parents gathered for a meal as a family. Preparations started before daylight for a full morning of cooking turkeys and baking cakes and pies.
When it grew close to the lunch hour, we would gather around in the Florida room, lured in by the delicious aromas which wafted into the back yard where we were playing. The festive table was set with platters of every sort of food imaginable from roasted turkey and gravy, mashed potatoes, fresh green beans, salads, cranberry sauce, casserole dishes, and of course, an entire table dedicated to dessert.
There was a variety of cakes and pies including mincemeat pie, pecan and strawberry, but the chocolate cream pie was always my favorite and usually the first one to disappear. Thoughts of those times bring fond memories of those pies made from scratch by someone we love.
It's not hard to duplicate this homemade pie, whether using a store-bought crust or making your own. Cooking the filling takes about twenty-five minutes, during which you can bake the single pie crust and let it cool. Here's how to do it:
Pie Crust Dough Recipe for a One Crust Pie
1 cup sifted all-purpose flour; 1/3 cup of solid vegetable shortening (like Crisco) or butter; 1/4 teaspoon salt and 2-3 tablespoons of cold water.
Sift the flour and salt together into a mixing bowl. Using two knives (in crisscross fashion) or a pastry cutter, cut in the shortening until the mixture looks like cornmeal. Slowly add the cold water, a little at a time, until the dough sticks together in a ball but is not sticky. More water or flour may be needed if the mix is too dry (add drops of water) or too sticky (add a little flour).
If you have time, refrigerate the dough for about an hour. This is usually not needed if the room temp is cool.
Transfer the dough ball to a lightly floured surface and roll it into a circle one inch larger than the pan to allow for a fluted edge. I made a video for Instructions on forming the pie crust:
Place the prepared dough into a deep-dish, 9 inch pie pan.
Trim and fold under the excess edges of the dough as you work your way around the rim.
Shape the edges into scallops by pressing the dough between two fingers and forming an indentation between them with the thumb of the other hand.
Make sure there are no cracks or tears in the uncooked crust. If repair is needed, a drop of water or milk will help mending the cracks.
Since the pie crust must be baked before adding the pudding, use a fork to prick tiny holes all around the edges and bottom of the crust. This allows steam to escape when baking.
Bake the crust at 450 degrees for 10 minutes or until golden brown. Cool completely on a wire rack before filling.
Ingredients and Instructions for the Chocolate Cream Pudding filling:
Ingredients: 2 cups of milk (regular or two percent), 1/4 cup of Corn Syrup, 4 Tablespoons of Corn Starch, 1/2 cup granulated sugar, 2 egg yolks, 4 Tablespoons Hershey's powdered cocoa, 1 Tablespoon butter, 1 teaspoon Vanilla extract.
Mix together about a half cup of the milk, all the sugar, corn syrup, cornstarch and cocoa in a medium sized, heavy-duty saucepan.
Separate the egg yolks from the egg whites and add the yolks to the mixture and stir thoroughly with a whisk.
Add the rest of the milk and heat the mixture slowly over low to medium heat stirring constantly so it doesn't scorch. It may take between 11 and 15 minutes to reach a boil.
When the mixture comes to a boil and starts to thicken, immediately remove it from the heat and add the butter and vanilla extract stirring until the butter melts.
Let the mixture cool before spooning it into the cooled, baked pie crust.
Refrigerate the pie for at least an hour before serving.
Tips
Be sure to watch the milk mixture carefully as it comes up to temperature and stir continuously.
Resist the temptation to raise the heat too high. Medium heat is best to avoid scorching the milk and sugar.
When the hot mixture starts bubbling up unexpectedly, take the pan off the heat.
Allow the pudding to cool completely before pouring it into the crust. This helps keep the crust from getting soggy.
If the pastry puffs up in places when baking, use a fork to prick the bubble and release the steam or the crust will bake in the raised shape.
Making homemade whipped cream is quick, easy and delicious. Or, if you like, you can use a prepared topping like Cool Whip or Ready Whip Whipped Cream.
This family recipe is one of my husband's all-time, most requested desserts.
Summer is almost here. Time to bring out the barbecue grill and test your skills at outdoor cooking. Never grilled out? Don't worry. It's easier than you think. Even I can do it.
For a number of years, I left the outdoor cooking to the man of the house. It seemed more of a manly thing to do with the dirty charcoal and the use of liquid fire starter. I never imagined how much fun it would be to build a little fire in our Weber grill, skewer my food and actually cook it over an open flame. The first time I took over the tongs was like a brand new world had opened.
One fourth of July, we invited a few of our friends over to celebrate at our place out in the country. For variety, we decided on hamburgers and hot dogs to go with the extra dishes brought in by our guests.
In the sweltering summer heat someone started a horseshoe game and my hubby, the grill Chef, disappeared.
When the flames on the barbecue pit began to signal a fire hazard, it was too late to rescue the little briquettes that were once juicy hamburgers. They were burnt to a crisp and looked like hockey pucks.
Luckily, we had more hot dogs and managed to feed the multitude. But that day was the turning point on my view of grilling. From that moment forward, I would be the designated grill chef.
One of the first things I learned is something experienced grill chefs know already: You only need a small pile of charcoal for quick cooking.
When I say a small pile, I mean a pile no larger than a quarter of the size of the kettle. For foods that take a long time, you need a lot more charcoal, but not with hamburgers and hot dogs.
First, pour the charcoal into one area of the lower grill inside the drum. It's important that the old ashes are discarded safely in a fireproof bucket or a trash bag before you begin. Never dump out the grill ashes until you're certain that they are cold.
Squirt on a small amount of liquid charcoal lighter. Use an electric starter or a long wooden match to ignite the pile of charcoal and wait for the edges to turn white.
When the coals start to burn off the charred remains of the last cookout I use my wire brush to vigorously clean the top grill to remove any rust and debris.
Safety Reminders - Keep some water handy to put out smoldering ashes that fly out of the grill and land in the grass. I keep a squirt bottle handy to extinguish any flare ups.
Don't grill out if there is a strong wind.
Don't overuse the charcoal starter fluid or the chemical taste will transfer to the food along with the chemicals it contains.
Keep food refrigerated until the last possible moment when it goes on the grill. Promptly refrigerate any cooked food that is left over, especially in the heat of the summer.
Another key is to keep things moving around on the grill. Turn the hot dogs frequently and move them to a cool area when they start cooking too fast or turn too black.
The key to successful grilling is to be prepared for any flame ups from dripping grease. Since the hot dogs are fully cooked to begin with, the timing and amount of grilling is really up to your personal preferences. If you've never grilled out before, don't worry. It's so easy even I can do it, seriously.
The Weber Original 22 inch grill has served us for nearly two decades. We've replaced the top grill once due to rust, and with a good cleaning, it's nearly the same as when we got it from Home Depot.
With the barbecue tongs in hand, I rule my smoky domain. All the best in your outdoor cooking. Happy grilling!
This tasty pumpkin bread comes out more like a subtle spice cake than bread.
You can use pumpkin puree from the jack-o-lantern that sat on your front porch during October. But if you don't have any fresh, it's okay. Canned pumpkin turns out great. Be sure to use plain canned pumpkin, not the pumpkin pie mix.
There are no special tricks or experience needed to make this bread. I baked it for the first time this weekend and it was wonderful. Here's the recipe. Preheat the oven to 350 degrees.
In a large mixing bowl combine the dry ingredients:
2 1/4 cups all purpose flour
1 cup granulated sugar
1/2 cup brown sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground cloves or allspice
1/2 teaspoon salt
Add:
3 large eggs
1 can pumpkin (15 oz.) or 1 1/2 cups puree
1 cup plus 2 Tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup milk (or water)
1 cup chopped pecans or walnuts (optional)
Mix thoroughly and pour into two generously greased 8 inch bread pans.
Bake for one hour at 350 degrees. Mine was done in 57 minutes since my oven runs hot.
Cool in the pan for ten minutes before transferring to a cake rack.
I wrapped each loaf in Glad Press 'n Seal wrap, then a layer of wax paper. For the second loaf, once it was completely cool, I wrapped it again in aluminum foil and put it in the freezer.
Sunday afternoon we enjoyed a nice hot cup of tea with a thick slice of Pumpkin Bread. It was yummy!
The recipe makes two loaves making this ideal for sharing.
Dropping a few pounds is tough, even for skinny girls.
Recently I discovered, to my dismay, that fifteen pounds found their way onto my normally thin frame. In terms of weight gain, I couldn't believe I put on over ten percent of my body weight.
Anyone who has lost a substantial amount of weight, like my BFF who has taken off nearly one hundred pounds, can tell you it is no easy task. However, I had no idea just how hard it was to shed even a few pounds of unwanted weight.
Since April of this year I've been trying a variety of ways to get rid of the baggage: cutting out sweets, ice cream and desserts; eating two rather than three meals; eliminating the sugar from my one cup of coffee in the morning. This didn't solve the issue.
So, I tried eating mostly salads. What could be better for me than a hearty, healthy diet of vegetables?
Well, I may be healthier, but I still have those extra pounds of muffin top blubber. Gasp! I haven't carried this much weight since I was in Flight Attendant Training and there was a free buffet for breakfast, lunch and dinner.
My classmates and me right before graduation.
Three days before we were to graduate when we were called in for a weight check, the impossible numbers on the scale told me the bad news: If I didn't lose three pounds in the next two days, I would fail to complete the course.
Naturally, that was unacceptable after six weeks of intense training and studying. Besides, it had been my life's ambition to fly the friendly skies.
I literally starved myself while walking practically non-stop during every free minute during those two days. Someone suggested I take a laxative, which I did, and try spitting rather than swallowing. These methods, although crude, seemed to do the trick and I barely squeezed past the guidelines of weight restrictions.
These four decades later, I discovered the real key to taking off a couple of pounds. If you've struggled with this at all, you know that those last few pounds are the toughest to lose.
I began scrutinizing every little thing that passed between my lips, from a glass of juice, to a fast-food meal. Everything has more calories than you can imagine. I reduced my caloric intake in the most obvious ways:
Eating only from a plate
Carefully measuring the portions
Limiting condiments
Drinking lots of water
Writing down everything I ate
I was shocked to find out that the Ranch dressing that I loved to glop on my healthy salad had one hundred and thirty calories per two tablespoons! (130 calories per two TBSP). That may not seem like a lot unless you drown your salad in it like I do.
The beauty of a salad is the low caloric count on the greens. Looking at the bag of prepared Iceberg salad mix, I discovered that one and a half cups of greens were only about fifteen calories! (1.5 cups of lettuce mix equals 15 calories). A huge salad of three cups was only thirty calories until I added half a cup of Ranch dressing which added about six hundred calories.
With 6 TBSP of low fat ranch dressing 240 calories plus salad (without ham) 30 calories.
My solution was switching to Fat Free Italian dressing which is only fifteen calories per two tablespoons. (15 calories per 2 TBSP) and cutting out all the added olives, ham, turkey, boiled eggs and extras I was putting on it. "I only had a SALAD!" I used to say...Slowly, over the past two weeks I've taken off two, then three, now five pounds. HOORAY!
With 6 TBSP of fat free Italian dressing 45 calories plus salad 30 calories.
It's what's for lunch this week - spinach salad. Crisp salad greens, sliced strawberries, a spoonful of rinsed black beans and a boiled egg make this a hearty meal.
Since the Christmas holidays, I've been struggling to drop the extra ten pounds that I gained with all the wonderful meals and gifts of cookies, candy and treats. Now I'm paying for my over indulgence.
I don't really mind eating healthier and not eating my own baked goods to drop the extra weight.
The produce came from Aldi where I found a beautiful head of iceberg lettuce for eighty-nine cents, organic triple-washed baby spinach for around two dollars, a dozen eggs at a dollar twenty-nine and a pack of fresh strawberries for two twenty-nine.
Their store brand organic black beans are ten cents higher than the non-organic ones so I splurged and paid the seventy-five cents. Lemons were just a quarter each. I squeezed the juice from half of one over the top of this salad and then topped it off with some Raspberry Vinaigrette dressing.
Roma tomatoes were six for sixty nine cents so I topped Tuesday's salad with one and shredded a carrot to add color along with a spoonful of leftover canned corn. A bit of Quesadilla cheese over the top of the salad the second day added a bit of protein.
All together, the ingredients for my lunch all week made
each meal reasonably priced at about a dollar per salad.
It just wouldn't be July without a watermelon cooling in the fridge. Of course, the fourth of July has passed and soon August will be in full swing so this seedless watermelon will probably be the last one I cut and cube this season. I've discovered a way to prepare the melon that is easy for me and makes the fruit disappear quickly. Here it is in picture form.
Separate the egg whites from the yolks by using a knife to crack the egg or strike it gently on a the edge of the counter.
