I remember my Mom cooking banana pudding with sliced bananas on the stove when I was growing up. It came from a box but still a sweet memory. I took that memory and converted it to a homemade Banana Pudding Pie. Simple, delicious and easy to make. My Dad even had seconds, so I know it was good!
Crust:1 11 ounce box of vanilla wafer cookies
1 sick of butter, melted
Preheat oven to 350 degrees. Crush cookies and stir in melted butter. Form a crust in your pie plate. Bake shell for 8 minutes and set aside.
Pudding Pie Filling:
1 1/2 cups sugar
1/4 cup flour
2 Tablespoons cornstarch
2 cups of milk, divided
3 egg yokes, beaten
2 Tablespoons butter
3 bananas sliced
2 teaspoons vanilla
In a saucepan, add sugar, flour and cornstarch and whisk together. Over medium heat, add one cup of milk and whisk, add in egg yokes and butter. Pour in the remaining cup of milk and start adding the sliced bananas. Bring to boil and stir frequently to prevent scorching and burning. Once pudding is very thick, remove from heat and stir in vanilla. Pour in pie shell and refrigerate overnight or until set and firm. Decorate with whip cream. Enjoy!
I grew up eating this jello salad as a child in the late 1960’s. My Mom made this salad a lot. This is definitely a 60’s retro recipe. Back in the day, meals, especially holiday meals had jello salads on the table. I usually do not like fruit in jello but since it’s crushed pineapple and mandarin oranges, I do make the exception here. You will find this orange jello salad tangy, light and refreshing. Enjoy this blast from the past.
1 box of orange jello (6 ounces), you can substitute sugar free if you wish just use 6 ounces of dry jello
6 ounces of frozen orange juice concentrate, I could not find a 6 ounce can, they were all 12 ounces so, measure out 3/4 cup. Make juice with the leftovers or put back into the freezer for the next jello salad
1 can of crushed pineapple (20 ounces), do not drain
2 cans of mandarin oranges (15 ounces), drained
Whip cream, optional
Pour dry jello in a 13 x 9 pan. Bring 2 cups of water to a boil. I used a Pyrex measuring cup and microwaved it for about 3 minutes. Pour boiling water in jello pan and whisk until dissolved. Add your frozen orange juice concentrate. I cut it up so it would dissolve faster. Next mix in your crushed pineapple, whisking to blend and lastly add the mandarin oranges. Cover tightly with plastic wrap and refrigerate until set. This makes a great addition to any family meal as a side dish or even as a light dessert.
I am very happy to present January’s Food Blogger of the Month, Debbi Horseman Powers. Debbi may look familiar, she sent in the delicious Pumpkin Muffin recipe in November. This recipe is a vintage recipe, I love those. Joan’s Apple Cake is named after Debbi’s Mother’s friend, Joan Dobie. Supposedly this is a recipe from an old Kansas City restaurant, Stephenson’s Apple Orchard. This recipe has been prepared in Debbi’s family kitchen since 1968. You might notice that there is not any liquid in the recipe. That is not a mistake. I made this cake and it is fabulous. Thank you again Debbi for sharing this wonderful recipe with us.
Debbi Horseman Powers
2 cups sugar
1 cup shortening
2 cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon nutmeg
2 teaspoon cinnamon
1 Tablespoon lemon juice
5 cups diced apples
1/2 cup black walnuts, chopped
Mix ingredients in order in glass pan, 13 x 9. Bake 1 hour at 350. Spread icing on top while cake is still warm.
3 Tablespoons cream or condensed milk
3 Tablespoons butter
1 cup powdered sugar
1 teaspoon vanilla