Here are all the recipes we discussed in podcast episode 47.
Original Nilla Banana Pudding
Prep Time: 30 min
Total Time: 50 min
Makes: 12 servings, 2/3 cup each
- 3/4 cup sugar, divided
- 1/3 cup flour
- dash salt
- 3 eggs, separated
- 2 cups milk
- 1/2 tsp. vanilla
- 45 NILLA Wafers, divided
- 5 bananas, sliced
- MIX 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water 10 to 12 min. or until thickened, stirring constantly. Remove from heat; stir in vanilla.
- RESERVE 12 wafers for garnish. Spread small amount of custard onto bottom of 1-1/2-qt. baking dish. Cover with layers of 1/3 each of the remaining wafers, bananas and remaining custard. Repeat layers 2 times.
- BEAT egg whites on high speed of mixer until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Spread over custard, sealing well to edge of dish.
- BAKE 15 to 20 min. or until lightly browned. Cool slightly. Top with reserved wafers just before serving.
NUTRITION INFORMATION (per serving) Calories 210 Total fat 5g Saturated fat 1.5g Cholesterol 60mg Sodium 90mg Carbohydrate 38g Dietary fiber 2g Sugars 27g Protein 4g Vitamin A 4%DV Vitamin C 4%DV Calcium 6%DV Iron 4%DV
Sprite (7 Up Pound Cake)
DO NOT PRE-HEAT OVEN BECAUSE IF YOU DO THE SUGAR IN THE CAKE MIX WILL CRYSTALLIZE!
- 3 sticks butter (unsalted)
- 3 cups sugar
- 5 eggs (room temperature)
- 1 teaspoon lemon extract
- 1 teaspoon orange extract
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1 cup Sprite or 7 Up
- Pam for Baking with Flour Spray (or rub pan with Crisco and dust with flour)
Let butter reach room temperature.
Mix butter and sugar together until well blended. Add eggs one at a time – after each egg
is added, blend mixture well.
To the mixture add lemon, orange and vanilla extracts. Blend well.
Add flour a little bit a time then a small amount of Sprite. Alternate flour and Sprite as
Depending on what sort of mixer you use – it will take a while to beat well. If you use a
hand mixer – beat batter 10 minutes to mix well.
If you have a Kitchen Aid type mixer (heavy duty mixer) it will take about 5 minutes to
beat mixture well to get whipped butter like texture in batter mix.
Use either a big bundt pan or a 10-inch tube pan. Spray pan very well with Pam for
Baking spray before putting batter into pan.
PUT INTO COLD OVEN.
SET THE OVEN TEMPERATURE AT 300º.
Bake for 90 minutes (an hour and half). Check to see if cake is done with a toothpick.
Insert toothpick into cake and if it comes out clean – it’s done.
Let cool for at least 20 minutes before flipping cake out of pan.
- 1 (12 ounce) package butterscotch OR peanut butter bits
- ½ cup crunchy peanut butter
- 4 cups Corn Flakes
Mix butterscotch bits with peanut butter over low heat. Stir often. When there are about 1/3 of the butterscotch bits left; turn off heat. Add Corn Flakes and stir until Corn Flakes are well coated (even crush some of them).
Drop by teaspoonful onto waxed paper. Make sure that you try to keep the cornflake mix closely together so that it will help it stick together as a finished cookie.
Let sit until cookie has firmed up (butterscotch bits and peanut butter has lost its glossy look).
Bet you can’t eat just one!
Tip: spray measuring cup with Pam for peanut butter to slip out easily.
Mom said she followed the recipe but preferred to thicken the stew with some flour instead of cornstarch.