Meo's Banana Pudding

 

Meo's Banana Pudding 

3 tbs corn startch

2 c milk (or 1 c water 1 cup evap milk)

1/2 c sugar

1 tsp vanilla

1 1/2 tsp butter flavoring

Bananas

Nilla wafers ( don't get generic)

Lemon Juice

Mix dry ingredients together.   Mix in milk and flavoring while heating; don't boil or it'll burn.  Done  when pudding coats a spoon well.  Slice bananas and soak in lemon juice (about 1/4 cup) w water.  Layer banans and cookies, and pour pudding over before it thickens.  Refridgerate well before serving

Creamy banana pudding

1 (14 oz) can sweetened condensed milk
1 1/2 C cold water
1 (4 serving size) instant vanilla or banana pudding
2 cup heavy cream whipped (or cool whip)
Nilla  wafers
3 medium bananas sliced

Whisk sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes or until well blended. Chill 5 minutes, fold in whipped cream

Layer cookies, 1 cup pudding mix, bananas. Repeat two times, ending in pudding layer

Chill thoroughly, garnish as desired

Quick praline

Quick pralines
Can also be used for icing on brown sugar pecan cake

1 cup brown sugar
5 tbspn butter
1/4 cup heavy cream
2 tsp vanilla
1 1/2 cup powdered sugar
1 cup chopped pecans

Combine butter, b. Sugar and cream in medium sauce pan.melt butter, whisking constantly. Bring to boil and let boil 1 minute
Remove from heat, whisk in vanilla and powdered sugar. Whisk until smooth, add pecans

Pour into well buttered pan, cool to set

Basic sweet yeast bread

Basic sweet bread for kolache or cinnamon rolls

2 1/2 cups warm milk (about 110F 2 minutes in the microwave)

2 1/4 teaspoons active dry yeast

1/2 cup sugar

1/2 cup shortening or lard

1 tablespoon salt

2 eggs plus 2 yolks

6 to 6 1/2 cups flour


Fillings:
Fruit preserves, pie filling, reconstituted dried fruit etc for filling for kolache
Cinnamon rolls half cup each white and brown sugar 2 tablespoons cinnamon melted butter to brush on the dough.

Mix milk yeast and sugar and let proof.  Mix in lard, salt eggs and yolks. Add flour a little at a time up to 5 cups. Work the rest in by kneading until smooth and elastic.  Turn out into well oiled bowl and let double in size.

For kolache roll tsp or so sized ball let rise until doubled.  Create a well and fill with filling of choice. Makes approx 72.  Bake 375 for 15 to 18 minutes

For cinnamon rolls roll into rectangle,  brush with melted butter generously sprinkle cinnamon mixture.  From short edge roll tightly and cut into equal parts. Will make two 9x13 pans worth depending in size. Bake 375 about 18 to 20 minutes. Generously ice with powdered sugar icing

Can easily split the dough to make some kolache and some cinnamon rolls. 36 kolache 24 rolls. Excellent for potlucks or church brunches.

Blueberry Buckle (coffee cake)

Batter will be super thick, may need to work blueberries in by hand and press into cake pan.

2 C flour
1/2 C sugar
2 tsp baking powder
1 large egg, slightly beaten
1/2 C milk
1/4 C butter, softened but not melted
1 tsp vanilla
2 cups frozen blueberries

Topping:
1/3 C sugar
1/4 C flour
1/4 C finely chopped pecans
1/2 tsp cinnamon
3 Tbsp cold butter
Combine together in separate bowl, working butter in until fine crumbs. Set aside to top cake before it goes in the oven.

Preheat 350.

Mix dry ingredients. Add butter, egg, milk, vanilla until just moist. Fold in blueberries. May need to use hands. Batter will be very thick.
Top with pecan mix.

Bake 40 to 45 minutes.

Would be excellent served with a dollop of whipped cream

1950s LAUSD Ranger Cookies

1952 CITY SCHOOL RANGER COOKIES

1 cup (2 sticks) butter at room temperature

1 cup granulated sugar

1 cup brown sugar, packed

2 eggs, well beaten

2 cups sifted flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon vanilla extract

2 cups rolled oats

2 cups cornflakes

1/2 cup coconut

1/2 cup chopped walnuts



Cream butter with granulated sugar and brown sugar until light and fluffy. Beat in eggs.


Sift flour with baking powder, salt and baking soda. Blend into butter mixture. Add vanilla, oats, cornflakes, coconut and nuts and mix until blended.

Drop by tablespoonful on ungreased baking sheet. Flatten to 4-inch diameter. (Use square of wax paper to keep dough from sticking to fingers or whatever you're using to flatten dough.) For smaller cookies, drop by rounded teaspoon. Do not flatten.


Bake larger cookies at 350 degrees 10 to 12 minutes. Cookies should be slightly soft when removed from oven. Bake smaller cookies at 375 degrees 8 to 10 minutes.


22 (4-inch) cookies or 6 dozen small cookies. Each small cookie:


77 calories; 56 mg sodium; 13 mg cholesterol; 4 grams fat; 11 grams carbohydrates; 1 gram protein; 0.10 gram fiber.

Easiest Cream Puffs ever

Dough:

1/2 cup (one stick) butter  (real butter)
1 cup water
1 cup flour
4 eggs
1 5.1 oz box vanilla instant pudding
2 cups heavy cream
1 cup milk
2 tsp vanilla

Preheat over to 375 F


1.  On stove over med-high heat, combine butter and water.  Melt to a rolling boil. (put a wooden spoon over the top so it doesn't boil over)
2.  Stir in flour and stir vigorously over low heat until mixture leaves the pan (comes off the sides) and is in a ball (about a minute)
3.  Remove from heat and cool a couple minutes.
4.  Beat in eggs (one at a time) with mixer
5.  Beat mixture until smooth and velvety
6.  Drop by spoonfuls (walnut sized) onto ungreased cookie sheet (I lined mine with parchment paper for easy cleanup)
7.  Bake until DRY  - about 20 to 25 minutes, maybe longer.  And SLIGHTLY golden
8.  Allow to cool.  (These are light and dainty - it doesn't take long, don't fret.)

Filling:

Combine pudding mix, heavy cream, and milk and vanilla.  in stand mixer with whisk attachment beat until soft peaks form.  Refrigerate while dough is baking.

Slice the cooled puffs in half and fill with cream mixture.

Sprinkle with powdered sugar or glaze with chocolate if desired.

Makes about 2 dozen - Store in refrigerator if they last that long.