3 eggs, separated
1 cup sugar
3 Tbsp. flour
1 ½ cups milk
1 tsp. Vanilla
2 bananas
Vanilla Wafers
Blend egg yolks, sugar and flour. Add milk. Cook over low heat or in the top of a double boiler until thickened. Add vanilla.
Alternate layers of vanilla wafers, sliced bananas and pudding in a casserole dish. Top with meringue made from the 3 egg whites and a little sugar. Bake just long enough to brown meringue.
This is Mama-T’s banana pudding recipe.
2 cups crushed graham crackers
1 box powdered sugar
2 sticks margarine
2 eggs
5 to 6 bananas, split lengthwise
1 large can crushed pineapple, drained
1 large carton Cool Whip
1 cup pecans, chopped
1 small bottle maraschino cherries, chopped
Mix graham cracker crumbs and 1 stick of softened margarine. Press into 9 x 13 pan.
Combine powdered sugar, eggs and 1 stick softened margarine. Beat with mixer on high speed for 15 minutes. Smooth on top of crust. Layer sliced bananas, crushed pineapple and Cool Whip. Sprinkle with chopped pecans and chopped cherries. Keep refrigerated.
Crust:
1 ½ sticks margarine
1 ½ cups flour
1 Tbsp. sugar
½ to 1 cup finely chopped pecans
Melt margarine and stir in other ingredients. Press into 9 x 13 pan. Bake for 20 to 25 minutes at 350 degrees (just until lightly browned).
Filling:
8 oz. Cream cheese
2 cups powdered sugar
Large Cool Whip
Mix cream cheese and powdered sugar well with mixer. Stir in Cool Whip. Spread in pan after crust has cooled.
Top with can of blueberry pie filling or substitute your favorite. Cherry is very good also.
I got this recipe when I lived in Mississippi, but I can’t remember who gave it to me. For a quick and easy dessert, it’s really good.
1 9-inch pie shell
5 Snickers candy bars
½ cup sugar
4 3-oz. Pkgs. Cream Cheese
2 eggs
1/3 cup sour cream
1/3 cup creamy peanut butter
3 Tbsp. Heavy cream
2/3 cup chocolate chips
Preheat oven to 450 degrees. Bake pie shell for 5 to 7 minutes until light golden brown. Remove from oven and let cool. Reduce oven temperature to 325 degrees. Meanwhile, cut candy bars in half lengthwise; then cut into ¼ inch pieces. Place candy bar pieces over bottom of partially baked crust. In a small bowl, combine the sugar and cream cheese; beat until smooth. Add eggs one at a time, beating well after each addition. Add sour cream and peanut butter, beating until mixture is smooth. Pour over candy bar pieces in pie shell. Bake for 30 to 40 minutes or until center is set. Cool completely. When pie is cool, heat the heavy cream in a small saucepan until very warm. Remove from heat and stir in chocolate chips. Stir until chips are melted and mixture is smooth. Spread over top of pie. Refrigerate for 2 to 3 hours before serving. Store in refrigerator.
This recipe was given to me by Julie Still. It’s wonderful!
2 large tart applies (Granny Smith or Jonathan)
¾ tsp. Ground cinnamon
½ cup brown sugar
2 Tbsp. white corn syrup (Karo)
2 Tbsp. margarine or butter
¼ cup chopped pecans
3 beaten eggs
1 ¼ cups milk
1 tsp. Vanilla
8 to 10 ½-inch thick slices Italian or French bread
Peel, core and slice apples (should have approximately 2 cups). In a small saucepan, combine apple slices and ¼ cup water. Bring to boiling and reduce heat. Cook, covered, over medium-low heat for 5 to 7 minutes or until apples are tender, stirring occasionally. Drain and put in bowl. Stir cinnamon into apples and set aside. In the same saucepan, combine brown sugar, corn syrup and margarine or butter. Cook
1 can cherry pie filling
1 tsp. lemon juice
1 pkg. Duncan Hines white cake mix
½ cup chopped nuts, if desired
½ cup (1 stick) melted butter or margarine
Sweetened whipped cream, ice cream or coffee cream
Preheat oven to 350 degrees. Spread pie filling in the bottom of a 9-inch square pan. Sprinkle with lemon juice. Combine dry cake mix, nuts and melted butter. (Mixture will be crumbly.) Sprinkle over pie filling. Bake at 350 degrees to 40-50 minutes, until golden brown. Serve with ice crea, whipped cream or serve warm with coffee cream.
This recipe was on the back of a Duncan Hines cake mix box in the 1960’s, It’s super easy, but very good. You also don’t have to use cherry pie filling…use whatever kind you like.
2 cups flour
1 tsp. Salt
2/3 cups shortening
1/3 cup milk
Cut shortening into flour and salt. Add milk. Stir and knead. Divide dough in half. Roll each half into a large circle on floured surface.
This is Mama-T’s recipe.
Mix:
1 cup sugar
1 Tbsp. Flour
3 Tbsp. Cocoa
Add:
1 cup evaporated milk
3 egg yolks
1 tsp. Vanilla
Pour into unbaked pie shell and bake for 1 hour at 275 degrees. Top with meringue made from your 3 egg whites. Return to oven and brown meringue lightly.
This is not the chocolate pie that most of us remember Mama-T making, but it’s one that she made in later years and liked also. I like the other one better, but this one is good also.
6 eggs
2 cups sugar
2 Tbsp. cornstarch
4 cups whole milk
1 Tbsp. butter
2 tsp. nutmeg, if desired
Beat eggs well. Add sugar, cornstarch and nutmeg. Mix well. Add milk and melted butter.
Pour into 2 unbaked pie shells. Bake at 350 degrees until it starts to bubble around the edges. Reduce heat to 300 degrees and cook until knife inserted in center comes out clean.
2 cups flour
½ cup Crisco shortening
1 tsp. Salt
1 cup milk
2 ½ tsp. Baking powder
Cut flour, shortening, baking powder and salt together until it is like a coarse meal. Add milk and mix well. Form into balls about the size of golf balls. Roll out on floured surface and cut with something that’s about 6” in diameter. (I have a lid to a saucepan that works great. Or, you can just roll out and fill and trim the uneven edges off after you have filled it and folded it over. Finally, seal the edge with a fork.
This is one of Mama-T’s recipes.
