Collard Greens With Ham
Pinto Beans with Ham
Sweet Potato Pie
Southern Fried Chicken
Maccaroni and Cheese
Soul Food Cookbook
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2 cups of granulated sugar
1/2 cup confectionary sugar
2 cans evaporated milk
4 large eggs
3 tablespoons of flour
1/2 teaspoon vanilla extract
4 pounds bananas - ripe but firm
2 box vanilla wafers
Separate your eggs into two separate bowls. You will
use the yokes in the pudding and put the whites in
In a medium sauce pan mix your sugar and flour. It's
easier to mix dry ingredients. Next stir in your
milk. Lightly beat your egg yokes. Stir the
beaten egg yokes into your sugar/flour/milk mixture.
Heat this mixture over very low heat, stirring
frequently. The mixture will gradually thicken.
Stir in the vanilla extract. Allow mixture to
Slice your bananas. Put down a layer vanilla
wafers across the bottom of a pyrex (glass) baking
dish. Also line the sides with vanilla wafers.
Put down a layer of pudding, then bananas. Continue
alternating layers until all of your mixture is
used up. Make sure mixture is cooled before topping
with meringue. You will have some vanila wafers
Mix your egg whites on high until they start to
thicken. Continue mixing while stirring in your
confectionary sugar. When you can lift your mixer
from the mixture and the meringue forms a little
peak it is whipped enough.
Spread meringue across the top of your banana
Place in over preheated to 350 degrees and bake
until golden brown (20 - 25 minutes).
The banana pudding will be soft/more liquid if
you eat it hot, but gets firmer as it cools.
Some people let the pudding sit for 24 hours so
that the flavors blend more - I never could wait,
besides I liked it hot. Serve hot or cold. Feel free
to reheat it later if you like it hot.
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