Granny’s Banana Pudding

When I speak of “means,” I have in view Bible-reading, private prayer, regular attendance on public worship, regular hearing of God’s Word, and regular reception of the Lord’s Supper. I lay it down as a simple matter of fact, that no one who is careless about such things must ever expect to make much progress in sanctification. I can find no record of any eminent saint who ever neglected them. They are appointed channels through which the Holy Spirit conveys fresh supplies of grace to the soul, and strengthens the work which He has begun in the inward man. Let men call this legal doctrine if they please, but I will never shrink from declaring my belief that there are no “spiritual gains without pains”… Our God is a God who works by means, and He will never bless the soul of that man who pretends to be so high and spiritual that he can get on without them.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

1/4	c	Flour
1/2	c	Granulated sugar
1/4	t	Salt
1 1/2	c	Milk
3		Egg yolks, beaten reserve
		whites
2	T	Butter or margerine
1	t	Vanilla
3		Reserved egg whites, at room
		temperature
3	T	Sugar
1/4	t	Cream of tartar

INSTRUCTIONS

Prepare vanilla pudding and set aside.  In the top of the double
boiler, combine flour, sugar, salt, and  milk. Cook over boiling water
until the mixture is thick and begins  to boil. Stir a small amount of
mixture into the egg yolks, and then  all the egg yolk mixture to the
pudding. Add the butter and vanilla,  and stir until well blended.
Return the mixture to the heat, and cook  until thick. Set aside to
cool.  2. Assemble "pudding" in a clear pyrex baking dish (like a 3 qt.
casserole)  :        Begin with a layer of whole vanilla wafers.  :    
Add a layer of banana slices  :        Spoon a layer of the cooled
vanilla pudding.  :        Repeat two more times for a total of three
layers.  :        Top with meringue and bake at 400 degrees until
brown.  Meringue: On highest mixer speed, whip egg whites until white
and  nearly set. Gradually sprinkle in sugar and cream of tartar,
beating  all the time. When mixture will hold a peak, it's ready.
Spoon onto the banana pudding, being sure to take the meringue all  the
way to the edges of the baking dish. Bake at 400    degrees until
lightly brown.  Personal notes: Use a deep casserole dish so the layers
will show up.  Store leftovers in the refrigerator. Doesn't keep very
long---so eat  rapidly. After about 3 days, the bananas turn black and
the wafers  get soggy.  I GREW UP ON THIS RECIPE, AND I DEFINITELY HAVE
TO MAKE IT THIS  WEEKEND.  Posted to EAT-L Digest 02 Feb 97 by "Sharon
H. Frye"  <shfrye@PEN.K12.VA.US> on Feb 3, 1997.

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