Banana Pudding

Banana Pudding is the ideal comfort dessert.  Everyone in the family loves it, I wondered why I don't make it more often.  It is not hard to make and takes minimal time to make.   Basically, you make a custard, slice up some bananas, and make layers of vanilla wafers, custard, bananas and repeat.  The top of the pudding is covered with beaten egg whites.  Bake for about 10 minutes and your dessert is done.
A rich creamy pudding with a tasty combination of bananas and vanilla wafers.

Banana Pudding
From Southern Living Adapted Slightly by From My Southwest Kitchen 

Ingredients:
1/2 cup sugar
2 tablespoons cornstarch
Dash Salt
2 1/4 cups whole milk
4 large eggs, separated
2 tablespoons unsalted butter
1 teaspoon vanilla extract
3 1/3 cups vanilla wafers
4-5 ripe bananas
3 tablespoons sugar

 Directions: 
 Step 1
Preheat oven to 375°. Whisk together first 3 ingredients in a small bowl. Whisk together sugar mixture, milk, and 4 egg yolks in a medium-size heavy saucepan until well blended. Cook over medium heat, stirring constantly, 6 to 8 minutes or until thickened. Remove from heat; stir in butter and vanilla.

 Step 2
Layer half of vanilla wafers in an 8-inch square baking dish. Top with half of banana slices and half of pudding. Repeat procedure with remaining wafers, banana slices, and pudding.

 Step 3
Beat egg whites at high speed with an electric mixer until foamy. Gradually add 3 Tbsp. sugar, beating until sugar dissolves and stiff peaks form. Spread meringue over pudding, sealing to edge of dish.

 Step 4
Bake at 375° for 7 to 10 minutes or until golden. Let cool 30 minutes, and serve warm; or chill an additional hour, and serve cold.

Makes 8-10 servings

Fall Favorite: Maple Pudding

Maple a wonderful fall flavor.  To me, it is right up there with pumpkins and apples.  Usually when I think of using maple syrup it usually is on pancakes, waffles, in hot cider, french toast, etc.  I never thought of it used as a main ingredient in pudding.

I found a recipe for Maple Pudding in Good Housekeeping magazine that is super easy to make.  Start by whisking together some milk, and cornstarch until they are smooth.  Then you heat up some milk, maple syrup, butter, vanilla extract and salt until the mixture begins to boil.  The recipe instructed to stir occasionally, but I stirred continuously.  I didn't want the milk to stick to the bottom of the pan.  Next the heat is reduced to a simmer and you whisk in the cornstarch mixture.  The pudding is cooked until the mixture thickens.  Pour the pudding into 6 parfait or other serving dishes, cover with plastic wrap against the surface of the pudding and refrigerate until cold.

I served the pudding with a gingersnap cookie but a nice dollop of whipped cream would do nicely.  This pudding has a deep rich maple flavor which is  perfect  for the holidays.   The family enjoyed this dessert.  The rich maple flavor hit the spot and it was so easy to make.

Maple Pudding

Maple Pudding
Good Housekeeping Magazine

Ingredients:

2 1/2 cups whole milk
1/3 cup cornstarch
3/4 cup maple syrup
1 tablespoon butter
1/2 teaspoon vanilla extract
1/4 teaspoon salt




Directions:
1. In a medium bowl, whisk together 1 cup whole milk and cornstarch until smooth.  In a 3-quart saucepan, heat 1 1/2 cups whole milk, maple syrup, butter, vanilla extract, and salt to boiling on high, stirring occasionally (I stirred constantly).

Cornstarch and Milk

Milk, Maple Syrup, Butter, Vanilla Extract, Salt

2. Reduce heat to simmer.  Whisk in cornstarch mixture; cook until mixture thickens whisking constantly.
3. Transfer to 6 parfait glasses (or other serving dish) cover with plastic wrap and refrigerate until cold.

Pudding Covered With Plastic Wrap

Makes 6 servings

Golden Oreo Pudding Pops

It is hot here.  My main objective has been to stay cool.  I accomplish this by staying in the nice cool house and drinking plenty of cool beverages and eating Popsicles with the kids.    Yesterday, I made some Golden Oreo Pudding pops - two of my favorites combined in one cool treat.

I remember when Jello Pudding pops came out - I thought they were the greatest.  Fast forward a couple of decades and pudding pops have been kicked up a few notches.  I added some crushed Golden Oreo cookies (yes, I love Golden Oreo cookies) to some vanilla pudding.

Crushed Golden Oreo Cookies

Spooned the mixture into 3-ounce Popsicle molds and froze them for about 6 hours. I used sailboat Popsicle molds that I bought at Costco the other week.  They had  Sailboat molds and the Rocket molds in a combined package.  I think I got 16 molds for around $14.  I love Costco:)  Back to the pops.

When you are ready to eat your pops take the molds out of the freezer and run the molds under warm water.  Gently pry the pops from the mold.   You can leave the remaining pops in their molds, or unmold the remaining pops and place them individually in freezer-safe resealable plastic  bags.  Store the bags in the freezer until you are ready to serve.

These pops were the best.  Cool, refreshing, and great tasting:)


Golden Oreo Pudding Pops

Special Equipment: 10 (3-ounce) Popsicle molds

Ingredients:
2 1/4 cups cold milk
1 (3.5 ounce) box instant vanilla pudding and pie filling
1 cup Golden Oreo cookies (about 9), crushed

Directions:
1. Whisk together the milk and pudding mix for about 2 minutes or until thickened.

Stir in the crushed Oreo cookies.

2. Spoon the mixture into the individual molds.  Place top o the molds.
3. Place molds in the freezer for at least 6 hours.
4. Remove pops from the mold when ready to serve.

To Unmold Pops: Run the mold under warm water.  Gently pry the pops from the molds.

 Makes 10 pops

Chia Nectarine Pudding

Chia seeds are gaining in popularity.  Now Chia seed products can be found almost everywhere.  I remember a couple of years ago when I first started using Chia Seeds, I could only find them at Whole Foods. Recipes using Chia seeds is also on the rise. 
I can understand this popularity.  Chia seeds are great to cook with and they are powerhouses of vitamins and minerals.  I love their gel quality when they are soaked in a liquid.  They add a nice nutty chewy texture.  

This pudding recipe is like a tapioca pudding in texture.  I soaked some Chia seeds in Vanilla Soy Milk and added a chopped nectarine and some vanilla extract.  Let the pudding sit for about 30 minutes.  Stir to unclump the seeds.  Cover and refrigerate overnight.  When ready to serve, spoon in bowls and top with slices of nectarine.  If you would like your pudding a little sweeter add some sugar or maple syrup before serving.  

This recipe is very flexible. You can use whatever fruit you have on hand.


Chia Nectarine Pudding
From Redbook Magazine Adapted by From My Southwest Kitchen 
Ingredients:
2 cups sweetened Vanilla Soy milk
5 tablespoons chia seeds
1 teaspoon vanilla extract
1 medium nectarine, diced
Nectarine slices for garnish



Directions:

1. Whisk together, the soy milk, chia seeds, and vanilla extract in a medium bowl.   Add in the diced nectarines and stir.
2.  Let the pudding stand at room temperature for 30 minutes.  Stir to unclump the pudding. 
3. Refrigerate the pudding overnight.
4. Remove from fridge and spoon pudding into serving bowls. Garnish with nectarine slices.


Makes 4 servings