Thank you, dear Picket. Thank you, dear friends of Picket.
I can't believe I have a blog, and now I have Picket's friends at my blog!!!! Chris, I'm going to try and find the recipe for you, Chris.
Paula's Banana Pudding
3/4 cup sugar
3 tablespoons all-purpose flour
2 cups milk
3 egg yolks
4 tablespoons (1/2 stick) butter (My mantra from Julia Child: "If it isn't butter, don't bother.")
3 medium bananas, sliced
Mix together sugar and flour and slowly add milk. (Use whisk; don't want any pesky little lumps.) This can be cooked in the top of a double boiler, but you can cook it over low to medium heat if you don't know what double boiler is !! or if you triple the recipe as I did for the one you saw on my stove. Slightly beat egg yolks and temper (Paula's word, not mine. I think it means so the eggs won't curdle, my word, when the heat hits) with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool. In a 13 x 9 casserole (Picket, have you ever heard of such? We always put our puddings in a deep bowl, don't we?) alternate layers of pudding, bananas and wafers, beginning and ending with pudding.
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 teaspoon vanilla
Preheat oven to 350 degrees. Beat egg whites with cream of tartar and sugar until stiff. Add vanilla. Spread over pudding mix; completely seal around edge. Bake until desired brownness on top. (Paula notes that she prefers to use freshed whipped cream in the restaurant, but, of course, you have to chill the pudding before adding the whipped cream. Otherwise, tiny disaster--which you don't want to have in front of the fam.)
Picket, did you say you have mama's recipe? I don't think I do. Give us a cooking demo. (I'll bet she could do it!!)
Okay, off to that refrig with my big-headedness-from-your-compliments waddling behind me!! (What are you having for dinner, Chris?)
So long, Closet Writers!