Grandma’s Banana Pudding from scratch….there just aint’ nothin’ like this out there that tastes so good!  This is the most requested food dish that family members ask me to bring to holiday get-togethers and any other time I can.  My grandmother made some of the best treats ever and this ranks #1 on my list.  I’m republishing this due to it’s popularity so enjoy and check out her other recipes if you get a chance.

INGREDIENTS:

• 1 heaping  Tbsp. Flour…and I mean heaping!
• 1/2 cup sugar or a little more;)
• 2 cups milk
• 2 eggs
• butter
• vanilla
• Vanilla Wafers (save some to crumble for the top)
• Bananas

DIRECTIONS:

In a saucepan, mix flour & sugar then add eggs and mix well.  Start your burner and slowly add milk; a little at a time stirring constantly.  Continue stirring until it has thickened.  After thick, add butter and vanilla to taste.  I would say about 1 Tbsp of butter maybe.  I double this recipe to make a bunch so it’s hard for me to give you accurate measurements.  Not too much vanilla either or it will taste almost chocolatey.  Maybe a 1/4 tsp??  Again, not sure.  Just taste it.

You’ll want to layer your wafer cookies and bananas for a pretty presentation.  I don’t do this though..I throw in a bowl..LOL.  I refrigerate mine over night because I like it VERY cold but you should refrigerate it for a few hours.

Ingredients…..

Here’s all the good stuff cooking in the saucepan……

While you’re cooking the the stuff in the pot, you can slice your bananas and layer your wafers & bananas. Don’t forget to keep stirring your pudding though.

Once your pudding is done, add the butter and vanilla.  Remember, I double my recipe so that’s why there is more in my pudding!

Now that it’s done, you pour into your dish with your wafers and bananas.

This is where the extra wafers come in.  Crush them up and sprinkle on top.

Sprinkle and Viola!

Remember to refrigerate….once nice and cold, sit back and enjoy!!!

Fall marks the time of year where the cold keeps you in and the cooking begins. I love this time of year because it means soup, warm treats, and hot cocoa.

Everyone knows that Pumpkin pies are popular this time of year but what other cool treats have you made with Pumpkin? I was sitting here thinking how nice some cold pudding would be after eating some hot chili and then it came to me; a Pumpkin Pudding Parfait aka P3 for my laziness. Pudding is good by itself but I need a little more texture so I used a pastry dough sheet.

If I’m not cooking from scratch, I cater to the folks that are on the go and need quick recipes to get them through lunch or dinner parties and this recipe fits in that category—a quick and easy dessert!  I suppose there are a number of ways to fancy this up but since I’ve got two teens that could care less about appearance; I dressed it down with a plain clear bowl. I could definitely see it in a trifle bowl or wide mouth wine glass though.

I unfolded the dough sheet and cut into small squares. I baked until done then tossed in powdered sugar. I don’t know why really, just felt like it I reckon. Next time I might cut into triangles. I think triangles are cute. Does shape matter to you? Anyways, it’s a simple recipe that looks pretty, tastes good, and easy enough for the kiddos to help you with.

INGREDIENTS

• * 1 (3.4 ounce) package instant vanilla pudding mix
• * 1 (12 fluid ounce) can Carnation Evaporated Milk
• * 1 (15 ounce) can 100% Pure Pumpkin
• * 1 teaspoon pumpkin pie spice
• * whipped cream
• *1  Dough Sheet
• * Powdered Sugar

DIRECTIONS

1. Unfold the dough sheet and cut into small squares using knife. Bake at 350’ for 15-20 minutes until done; toss in powdered sugar and set aside. I showed ya below but it’s super simple.

2. While your pastry  squares are cooking, BEAT pudding mix and evaporated milk in large bowl; refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice; mix well. Spoon into dessert dishes using layers. I started with the dough squares, Pumpkin, and Cool Whip but I would probably start with the Pumpkin next time for appearance. Whatever floats your boat;)

Carnation Evaporated Milk is a staple during the Fall & Winter Season so I’m always on the prowl for new recipes using it. I’s an ingredient that I know well, remember my mom and grandmother using it, and now use it mthly for my own recipes.   Lucky for you, I have some great Holiday recipes for download that use this very staple.  Enjoy!