If you’ve never had good old fashioned Banana Pudding then you are seriously missing out! This creamy dessert is so popular that there’s even a 2 day festival in hour of it. I kid you not; there’s a National Banana Pudding Festival the first week of October in Centerville, Tennessee!
It’s generally associated with the Southern part of the United States but it’s popular in all parts of the country. It’s not really known exactly how the dessert became a Southern Icon but it’s been a Southern specialty since the 1940’s if not longer.
Old Fashioned Banana Pudding is pretty similar to the English Trifle in that it’s layers of creamy custard, fruit, and a soft spongy cookie which can be topped if desired with a dollop of whipped cream, or in some homes meringue.
This iconic dessert was further popularized by the Nabisco company when it published the recipe on the box of every Nabisco brand Nilla Wafers, which of course is featured as Wone of the key ingredients.
So back to the beginning, if you’ve never had good Old Fashioned Banana Pudding you’re missing out. So to rectify that here’s a recipe for this yummy dessert. And no instant Banana Pudding from a box doesn’t count!
Old Fashioned Banana Pudding
1 Tbs. Flour
1 Cup Sugar
1/4 Tsp. Salt
4 Cups Whole Milk
4 Egg Yolks
1 Tsp. Vanilla
4-5 Ripe Bananas
1 Box Vanilla Wafers (the Nabisco brand are called Nilla Wafers)
Whisk flour, sugar, salt, milk, egg yolks, and vanilla in a saucepan.
Cook on medium heat about 15 – 20 minutes or until thick. Keep stirring mixture as it cooks so it won’t scorch and stick to the pan.
Remove from heat.
Layer vanilla wafers in the bottom of a dish or bowl.
Add a layer of banana slices, one on each wager works well.
Pour 1/2 of pudding over the layers.
Repeat a layer of wafers and bananas on top of the pudding layer.
Pour the other half of the pudding over that new layer.
Top with crushed wafers if desired.
Cover with plastic wrap and refrigerate until ready to serve.
I recently found myself with several over ripe bananas and leftover Buttermilk. I know over ripe bananas usually mean a batch or two of Banana Bread, but I still had a few loaves in the freezer. Besides I wasn’t in the mood for Banana Bread.
I was however in the mood for cake! So why not bake some banana cupcakes? Then I remember that a local bakery sold this yummy banana cake with Chantilly Icing. I think Chantilly icing must a a local Hawaii favorite because the recipe isn’t too easy to come by.
You might be wondering what Chantilly Icing is. Well it’s sort of hard to describe, it’s sweet, creamy, and buttery; kind of but not quite like the frosting on a German Chocolate cake.
In Hawaii Chantilly icing is used on Chantilly Cake which is very similar to a German Chocolate Cake but with macadamia nuts instead of coconut flakes. It’s also used to top Liliha Bakery’s Coco Puffs, those delectable chocolate cream filled puffs. It’s also used on Banana Cake!
So to make these really yummy Banana Cupcakes with Chantilly Icing I used 2 different recipes. The Banana Cake recipe and a recipe for that delicious Chantilly Frosting. The frosting I made was more than enough to ice the cupcakes. I refrigerated the leftover frosting and used them on a chocolate cake a few days later.
3/4 Cup Butter, softened to room temperature
2 Cups Sugar
1 Tsp. Vanilla
1/2 Tsp. Ground Cinnamon
2 Very Ripe Bananas, mashed
2 Tsp. Lemon Juice
3 Cups Flour
1 1/2 Tsp. Baking Soda
1/4 Tsp. Salt
1 1/2 Cup Buttermilk
Preheat Oven to 325 degrees
Line Cupcake tins with cupcake wrappers
Cream together butter and sugar. Beat in eggs one at a time.
Beat in vanilla and cinnamon.
Add lemon juice to mashed bananas and stir until smooth.
Add to butter mixture.
Sift flour, baking soda, and salt together.
Alternately add flour mixture and buttermilk to the butter mixture.
Pour batter into cupcake wraps about 3/4 full.
Bake for about 50-60 minutes or until toothpick inserted in the middle comes out clean.
Remove from oven and cool.
Frost when completely cooled.
1 2/3 Cup Butter
1 1/2 Cup Evaporated Milk
1 1/2 Cup Baker’s or Caster Sugar
2 Tsp. Vannilla
2 Egg Yolks
2 Tbs. Corn Starch
Melt Butter in saucepan over medium low heat.
Remove from heat and cool slightly.
Whisk in milk, sugar, and vanilla.
Then whisk in eggs and yolks one at a time.
Cook on medium hear until it comes to s low boil. Whisking is it intermittently.
Once it boils cook for another 2 minutes continuing to whisk intermittently.
Remove from heat then quickly sift in cornstarch while whisking. Whisk cornstarch quickly and hard to prevent it from lumping.
Pour into a shallow bowl and cool to room temp.
Cover and refrigerate about 3 hours or until it’s in a spreadable consistency.
What is French Toast and where did it get its name? I’m sure just about everyone has had French Toast sometime or other, it is after all a popular breakfast food and is featured on many restaurants’ breakfast menus. But I everyone knows its origins or how it got its name.
Some version of this popular breakfast fare has been around for centuries. Yes I said centuries. And why not? All French Toast is bread that’s been soaked in a milk and egg mixture and then fried. We know that milk and eggs have been a food staple through out most of civilization.
According to Apicius a collection of recipes from the 5th. Century AD the dish we know as French Toast was around during the Roman Empire. Their version called Pan Dulcis, was bread soaked in a milk mixture then fried in oil or butter. In the court English of Henry V during the 15th. Century “Pain Perdu” was all the rage. The name which was in French literally means “lost bread” because it calls for soaking hard or stale bread in a milk and egg mixture then frying it. The French still call it Pain Perdu to this day.
So how did it come to be called French Toast in America when clearly it didn’t originate in France? Well legend has it that a New York innkeeper named Joseph French created the dish in 1724 and sold it as French Toast. It’s believed he meant to call it French’s Toast but he was grammatically inept and forgot the apostrophe.
Whatever you call it and whatever its origins French Toast is delicious and actually very simple to make. Of course there are now different versions of this simple dish including IHOP’s Stuffed French Toast and Denny’s Fabulous French Toast. I actually make Creme Brulee French toast on Christmas mornings!
I look at French Toast as a blank canvas. You can have it just with syrup and butter, and that’s delicious! Or you can embellish it with fruit, whipped cream, jam, nutella, or whatever else you can think of. But before you can embellish you’ll need the basic recipe. I prefer to use day old french bread, but really you can use whatever bread you have on hand. But do try to avoid using freshly baked bread as it tends to be too soft and will fall apart when soaked in the liquid mixture. Once you’ve got the basics you can add toppings or even add ingredients to the batter. So here’s the basic recipe!
Basic French Toast
6-8 slices of day old French Bread or whatever bread you have on hand
1/2 Cup Milk
1/4 Cup Sugar
1/2 Tsp. Vanilla
Butter for frying and for topping
Fruits, jams, whipped cream, etc. for toppings (optional)
Beat Eggs, Milk, and Sugar together until well combined.
Stir in vanilla.
Melt a pat of batter in a skillet.
Dip both sides of bread slice in egg mixture until soaked.
Lift bread out of liquid and let excess liquid drain off.
Place soaked bread in skillet and cook until first side starts to brown.
Flip over and cook other side until brown.
Place in serving dish and serve immediately.
Serve with butter and syrup or whatever topping you like.
Everyone loves Chocolate Chip Cookies. It’s the world’s most popular cookie! Last week I shared the recipe for The Neiman Marcus Chocolate Chip Cookie. It is one of my favorites! But sometimes I get a craving for more chocolate and that’s when the Triple Chocolate Chip Cookies come in handy. They are simply delicious!
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I’m sure you’ve seen them at Starbuck’s and other retail bakeries. I think there are even some packaged ones by Pepperidge Farms. But nothing comes close to my Triple Chocolate Chip Cookies. They’re definitely chocolaty but the white chocolate morsels I add give it that extra yum! They like crunchy brownies with a kick of delicious white chocolate. They go great with a cold glass of milk!
Another tip for making bakery quality cookies is to have the proper tools. In this case to make really good looking (and tasting) cookies you’ll need a measuring cups and spoons, mixing bowls, an electric mixer (a standing mixer is easier but costlier so a hand mixer works too), a 1 Oz. Scoop (they make the cookies all the same size) and a Silicone Baking Mat (or you can use parchment paper, either one works well, but the mat ends up cheaper in the long run and is definitely more eco-friendly). I know it seems frivolous to buy these things specially if you don’t bake often. I remember back in the day when we really didn’t have the extra money to spend on them (they were much more expensive then) I used to make do with whatever I had. But these days with online shops and big box stores baking equipment has become much more affordable!
But you don’t have to rush out and buy mats, scoops, and whatever. Use what you have or borrow from a baking friend or your mom! Just make sure you use the best ingredients that you can find, that’s the most important thing!
Contrary to it’s name French Toast did not originate in France. In fact it originated long before France was even a country.
French Toast is basically made with stale bread dipped in an egg and milk mixture then fried up for a tasty meal. Being that bread, eggs, and milk have been staples since they started to prepare bread in some form it makes sense that it’s been around for centuries. And of course back in the day people weren’t wasteful so turning stale bread into a meal using basic ingredients that were readily available makes sense too.
The first mention of a similar dish dates back to a cookbook attributed to Apicius back in 4th. Century Rome. It was then called Pan Dulcis, or sweet bread, and made pretty much how we make it today. The dish spread throughout Europe in the Middle Ages, specially the practice of using stale bread. In France it was known then as it is now as Pain Perdu which literally means Lost Bread. It is known by this name in Belgium, New Orleans, and other places where the French had some sort of presence. We call it French Toast for the similar reason we call fried strips of potatoes French Fries; simply because it was popularized in America by French immigrants.
French Toast has become a staple on diner and coffee shop menus. In fact it is one of my favorite breakfast foods mainly because not only is it easy to make and very tasty, I almost always have all the ingredients in my kitchen!
Now there are many fancy variations of this humble dish like the Crème Brûlée French Toast I make on Christmas mornings. Now that requires a bit more fussing. But the basic French Toast recipe is so easy that you can make it even on weekday mornings, or at the very least on weekends.
This year Valentine’s Day falls on a weekday so I know cooking breakfast is pretty much not on the top of your priority list. But wouldn’t it be super sweet to wake up just 15 minutes earlier this Valentine’s Day and surprise your sweetheart with a stack of French Toast?
Garnished with fresh fruit, powdered sugar, or whipped cream can dress up this humble dish and make it look like you’ve been up for hours preparing it! So go ahead, wake up your Valentine with the cinnamony aroma of fresh made French Toast! The kids’ will love them too! Here’s my recipe!
3 Large Eggs
1/2 Cup Milk
1/4 Cup Sugar
1 Tsp Cinnamon
1 Tsp Vanilla
6-8 Pieces Bread – any type will do, you can use day old or fresh, whatever you have on hand.
Garnishes like fresh fruit, powdered sugar, whipped cream, etc.
Beat eggs in a shallow bowl.
Add milk and sugar and stir well.
Stir in cinnamon and vanilla.
Melt butter in a frying pan.
Dip both sides of each piece of bread in egg mixture.
Place bread in frying pan and cook until both sides turn golden brown.
Place French Toast on serving dish and garnish any way you want.
You can place butter, syrup, and garnishes on the table so everyone can serve themselves.