Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Default Baanana Pudding

OK, over the last couple of years I have become rather proficient in butt &
beans (real smoked beans, none of the BBQ place I visit in the south seem
to do this), but I've realized I am missing a key item of the BBQ troika.

I had some of the best damn BP in my life the other day and I realized this
egregious omission in my manu.

Anyone have a fav BP recipe? Something more then boxed pudding glopped on
some vanilla wafers - I know there isn't much more than that but what I had
the other day was so damn good it has me wondering.

Thanks.
__________________________________________________ _______________
JG... Jeff Givens


"My hovercraft is full of eels."
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"Jeff Givens" > wrote in message
...
> OK, over the last couple of years I have become rather proficient in butt
> &
> beans (real smoked beans, none of the BBQ place I visit in the south seem
> to do this), but I've realized I am missing a key item of the BBQ troika.
>
> I had some of the best damn BP in my life the other day and I realized
> this
> egregious omission in my manu.
>
> Anyone have a fav BP recipe? Something more then boxed pudding glopped on
> some vanilla wafers - I know there isn't much more than that but what I
> had
> the other day was so damn good it has me wondering.
>
> Thanks.
> __________________________________________________ _______________
> JG... Jeff Givens
>
>
> "My hovercraft is full of eels."


--Where'd you have this pudding?
James A "Big Jim" Whitten

www.lazyq.com


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On Fri, 6 Apr 2007 14:08:21 -0400 "Big Jim" > wrote:

>--Where'd you have this pudding?


Hog Heaven, Roxboro NC.

I am trying to figure out what was in there that so hit me - maybe a little
nutmeg/cinnamon? Homemade custard?

Or perhaps I was just 'in the mood'.

__________________________________________________ _______________
JG... Jeff Givens


"My hovercraft is full of eels."
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Jeff, I don't have the recipe, but Barbecue Lodge in (several locations)
Raleigh has it warm and fresh. While living in NC, I learned that
there's a state law that requires all barbecue places to offer banana
pudding, under penalty of hanging. That, and cole slaw for on top the
pulled pork sandwich are two requirements for a decent meal.

Nonny- kidding about the state law

Jeff Givens wrote:
> OK, over the last couple of years I have become rather proficient in butt &
> beans (real smoked beans, none of the BBQ place I visit in the south seem
> to do this), but I've realized I am missing a key item of the BBQ troika.
>
> I had some of the best damn BP in my life the other day and I realized this
> egregious omission in my manu.
>
> Anyone have a fav BP recipe? Something more then boxed pudding glopped on
> some vanilla wafers - I know there isn't much more than that but what I had
> the other day was so damn good it has me wondering.
>
> Thanks.
> __________________________________________________ _______________
> JG... Jeff Givens
>
>
> "My hovercraft is full of eels."


--
---Nonnymus---

TINSTAAFL
There Is No Such Thing
As A Free Lunch
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"Jeff Givens" > wrote in message
...
> OK, over the last couple of years I have become rather proficient in butt
> &
> beans (real smoked beans, none of the BBQ place I visit in the south seem
> to do this), but I've realized I am missing a key item of the BBQ troika.
>
> I had some of the best damn BP in my life the other day and I realized
> this
> egregious omission in my manu.
>
> Anyone have a fav BP recipe? Something more then boxed pudding glopped on
> some vanilla wafers - I know there isn't much more than that but what I
> had
> the other day was so damn good it has me wondering.
>
> Thanks.


My guess is that they make it with sweetened condensed milk and whipped
cream instead of just whole milk. It makes it much creamier and nicer:

a.. 1 large pkg instant vanilla pudding, (6 ounces)
b.. 2 1/2 cups cold milk
c.. 1 can sweetened condensed milk, (14 ounces)
d.. 1 container whipped topping, (16 ounces)
e.. sliced bananas
f.. vanilla wafer cookies
Mix pudding and milk; add condensed milk. Blend well; fold in half the
whipped topping. Alternate layers of pudding, bananas and vanilla wafers;
top with remaining whipped topping and a few banana slices. Refrigerate
overnight before serving.
I"ve also heard of people using cream cheese to make it richer, but I've not
tried this recipe:


a.. 1 large box of instant vanilla pudding mix
b.. 1 (8oz.) soft cream cheese, at room temperature
c.. 1 large can of sweetened condensed milk
d.. 1 extra large whipped topping
e.. 2 large boxes of vanilla wafers cookies
f.. 10 large bananas
Prepare pudding, as to box, with mixer then set aside. Next blend cream
cheese in another bowl, add milk and blend well. Then you can add your
pudding to the cream cheese mixture and mix well. Then you are ready to add
cool whip, you want to fold this in, but do not mix.

Layer the bottom of serving bowl with wafers, then bananas, and then
pudding, and repeat, several times over. Chill for at least two hours.







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"Jeff Givens" > wrote in message
> Anyone have a fav BP recipe? Something more then boxed pudding glopped on
> some vanilla wafers - I know there isn't much more than that but what I
> had
> the other day was so damn good it has me wondering.


Jeff -

Working on locating my grandmother's recipe for you. Her's was one that you
cooked. I've made it a few times and I really like it. I think she
"tinkered" with it and what she actually did isn't exactly what is written
down, but I will find that tonight and post it for you, if you are
interested in one more than just boxed pudding. Don't get me wrong, I like
those too! Sometime's Nan's (that's what I called her) is just better!

B-Worthey


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On Fri, 06 Apr 2007 13:59:29 -0700 Nonnymus > wrote:

>Jeff, I don't have the recipe, but Barbecue Lodge in (several locations)
>Raleigh has it warm and fresh. While living in NC, I learned that
>there's a state law that requires all barbecue places to offer banana
>pudding, under penalty of hanging. That, and cole slaw for on top the
>pulled pork sandwich are two requirements for a decent meal.
>
>Nonny- kidding about the state law


Thanks for the info. I will look them up next time in town.
__________________________________________________ _______________
JG... Jeff Givens


"My hovercraft is full of eels."
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On Fri, 06 Apr 2007 21:38:42 GMT "WhansaMi" > wrote:

>I"ve also heard of people using cream cheese to make it richer, but I've not
>tried this recipe:


I had just read something about that - first thought was ewwww, doesn't
seem intuitive.
__________________________________________________ _______________
JG... Jeff Givens


"My hovercraft is full of eels."
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On Fri, 6 Apr 2007 17:20:14 -0500 "bworthey" >
wrote:

>Working on locating my grandmother's recipe for you. Her's was one that you
>cooked. I've made it a few times and I really like it. I think she
>"tinkered" with it and what she actually did isn't exactly what is written
>down, but I will find that tonight and post it for you, if you are
>interested in one more than just boxed pudding. Don't get me wrong, I like
>those too! Sometime's Nan's (that's what I called her) is just better!
>
>B-Worthey


I'd appreciate that B-Worthy, I am all-mouth.

I am playing around with a simple one right now - making the custard
myself. It sure smells good if anything.

__________________________________________________ _______________
JG... Jeff Givens


"My hovercraft is full of eels."
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"Jeff Givens" > wrote in message
> I'd appreciate that B-Worthy, I am all-mouth.


Here's my grandmother's BP recipe:

1 stick butter - melted
2 cups sugar
3 egg yolks, beaten
2 tbls. self rising flour
1 tsp. vanilla
2 cups milk
bananas
vanilla wafers

Mix together sugar and flour, add butter and egg yolks, mixing well. Add
milk & vanilla, put over low heat (obviously you have this in a pot of some
sort) & cook until it thickens. Pour over your layered bananas and vanilla
wafers.


That's as it is written, I think my mom has said that she actually she
didn't use a full two cups of sugar, it was probably more like a cup and a
half, but I haven't played with it much to experiment. If you try it let me
know what you think.

B-Worthey




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On Fri, 6 Apr 2007 21:31:23 -0500 "bworthey" >
wrote:

>Here's my grandmother's BP recipe:
>
>1 stick butter - melted
>2 cups sugar
>3 egg yolks, beaten
>2 tbls. self rising flour
>1 tsp. vanilla
>2 cups milk
>bananas
>vanilla wafers
>
>Mix together sugar and flour, add butter and egg yolks, mixing well. Add
>milk & vanilla, put over low heat (obviously you have this in a pot of some
>sort) & cook until it thickens. Pour over your layered bananas and vanilla
>wafers.
>
>
>That's as it is written, I think my mom has said that she actually she
>didn't use a full two cups of sugar, it was probably more like a cup and a
>half, but I haven't played with it much to experiment. If you try it let me
>know what you think.
>
>B-Worthey
>


Thanks BW. That is somewhat similar to my first try tonight. I made a
custard but used quite a bit more flour although no butter and a little
less sugar and vanilla. I also made a meringue as that's what I remember
having as a kid.

Turned out pretty good - is starting to get the taste I am looking for. I
think the custard is the key - the boxed pudding is probably just too
bland.

I like the idea of the butter stick (more fat!) - I will try that on the
next iteration. With the meringue I had a lot of water collect on the
meringue and under it. When I cut out a piece a bunch of water would ooze
out. I think this is because I put on the meringue while it was hot. I will
let the next one cool first.

I also will try a little cinnamon or nutmeg. A spice would probably work
well as the custard is hot.
__________________________________________________ _______________
JG... Jeff Givens


"My hovercraft is full of eels."
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"Jeff Givens" > wrote in message
> Thanks BW. That is somewhat similar to my first try tonight. I made a
> custard but used quite a bit more flour although no butter and a little
> less sugar and vanilla. I also made a meringue as that's what I remember
> having as a kid.
>


You're welcome. I did not mention meringue as my mom, who wrote the recipe
down from her mom, left that out because she hates meringue. I can take it
or leave it. Anyway, hope you like it or hope you find the BP recipe you
are looking for!

B-Worthey


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On Sat, 07 Apr 2007 01:24:47 -0400, Jeff Givens wrote:

> Thanks BW. That is somewhat similar to my first try tonight. I made a
> custard but used quite a bit more flour although no butter and a little
> less sugar and vanilla. I also made a meringue as that's what I remember
> having as a kid.


My wife and I have made pudding in the past ala Betty Crocker. We used
corn starch instead of flour. Her's was always better because she would
stand forever stirring. I just turned the burner on high to get it boiling
now.

We found using half-and-half to actually have a better flavor than pure
cream. Both were richer than milk.

I prefer whipped cream to meringue on banana or chocolate pudding/pies. I
have a thunder stick can can make small batches very quickly (-10 seconds).

Good luck,
Steve

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On Fri, 06 Apr 2007 13:20:38 -0400, Jeff Givens
> wrote:

>OK, over the last couple of years I have become rather proficient in butt &
>beans (real smoked beans, none of the BBQ place I visit in the south seem
>to do this), but I've realized I am missing a key item of the BBQ troika.
>
>I had some of the best damn BP in my life the other day and I realized this
>egregious omission in my manu.
>
>Anyone have a fav BP recipe? Something more then boxed pudding glopped on
>some vanilla wafers - I know there isn't much more than that but what I had
>the other day was so damn good it has me wondering.
>
>Thanks.
>_________________________________________________ ________________
>JG... Jeff Givens
>
>
>"My hovercraft is full of eels."



Okay, while I don't have a recipe to share, I do have a copy of my
favorite ode to this particular custardly delight:

http://www.chefjuke.com/sod/

(If you don't hear the song, click on the PLAY button on the little
ipod image)

-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com
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In article >,
Jeff Givens > wrote:

> Anyone have a fav BP recipe? Something more then boxed pudding glopped on
> some vanilla wafers - I know there isn't much more than that but what I had
> the other day was so damn good it has me wondering.


My mother's recipe for banana pudding has always been a good one. My
wife makes it, and everyone just raves about it. MUCH better than
anything using boxed mixes or canned pudding. (Sorry, Big Jim.

INGREDIENTS:
Sugar, 1 cup
6 tbsp flour
4 eggs, separated
2 cups milk (whole milk, preferably)
6 tbsp butter
2 tsp vanilla extract
Vanilla wafers
Bananas
Sugar, 9 tsp (for meringue)

PREPARATION:
Sift together sugar and flour, add to beaten egg yolks. Add milk, stir
well. Cook over low heat in a double boiler until thickened. Add butter
and vanilla.

Line bottom of baking dish with wafers, put a layer of sliced bananas,
then a layer of custard. Repeat layers until all ingredients are used
up. Top with meringue of stiffly-beaten egg whites and remaining sugar.
Brown in 350? oven.

(If you like, you can leave off the meringue, but it does make a nice
presentation, if nothing else.)

Stan

--
Stan Marks

A waist is a terrible thing to mind.


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On Sun, 08 Apr 2007 10:20:18 -0500 Stan Marks >
wrote:

>INGREDIENTS:
>Sugar, 1 cup
>6 tbsp flour
>4 eggs, separated
>2 cups milk (whole milk, preferably)
>6 tbsp butter
>2 tsp vanilla extract
>Vanilla wafers
>Bananas
>Sugar, 9 tsp (for meringue)


[...]

>presentation, if nothing else.)
>
>Stan


That recipe seems to be the common theme. The common variations are butter,
how much butter, no butter and the amount of flour.

Other variations are substitution of cream and/or cream cheese.

I have made two now with decent results. The first was a basic custard,
heavy on flour.

The second was the same with 1/2 stick of butter. I also added some
cinnamon and nutmeg. This, while totally non-traditional, was a pleasant
surprise.

I think the next will be using a cream substitute and less cinnamon/nutmeg.
After that I will try some cream cheese.

The meringue is a real problem. It is weeping and oozing a ton and causing
a lot of liquid to collect in the BP. I may have to abandon this and go
naked, saving whipped cream for serving only.
__________________________________________________ _______________
JG... Jeff Givens


"My hovercraft is full of eels."
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On 8-Apr-2007, Stan Marks > wrote:

> In article >,
> Jeff Givens > wrote:
>
> > Anyone have a fav BP recipe? Something more then boxed
> > pudding glopped on
> > some vanilla wafers - I know there isn't much more than
> > that but what I had
> > the other day was so damn good it has me wondering.

>
> My mother's recipe for banana pudding has always been a
> good one. My
> wife makes it, and everyone just raves about it. MUCH
> better than
> anything using boxed mixes or canned pudding. (Sorry, Big
> Jim.
>
> INGREDIENTS:
> Sugar, 1 cup
> 6 tbsp flour
> 4 eggs, separated
> 2 cups milk (whole milk, preferably)
> 6 tbsp butter
> 2 tsp vanilla extract
> Vanilla wafers
> Bananas
> Sugar, 9 tsp (for meringue)
>
> PREPARATION:
> Sift together sugar and flour, add to beaten egg yolks.
> Add milk, stir
> well. Cook over low heat in a double boiler until
> thickened. Add butter
> and vanilla.
>
> Line bottom of baking dish with wafers, put a layer of
> sliced bananas,
> then a layer of custard. Repeat layers until all
> ingredients are used
> up. Top with meringue of stiffly-beaten egg whites and
> remaining sugar.
> Brown in 350? oven.
>
> (If you like, you can leave off the meringue, but it does
> make a nice
> presentation, if nothing else.)
>
> Stan
>
> --
> Stan Marks


Thanks for the recipe Stan. I whipped up a total failure
today (Easter). It failed to set up at all. I'm letting it
set overnight in the frig with my fingers crossed, but
don't hold out any real hope. I'll make a new batch
tomorrow using your recipe. I didn't use any flour in
mine and that was most likely the big mistake. Other-
wise it was pretty close to what you listed.

--
Brick(Youth is wasted on young people)
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On Mon, 09 Apr 2007 18:28:58 -0700 Denny Wheeler
> wrote:

>Some good info on weepy meringue here, Jeff:
>http://whatscookingamerica.net/Q-A/meringue.htm
>
>-denny-


Thx Denny. I had run across something similar the other day and will
experiment. I really do prefer a meringue than say whipped cream.

The experiments are going well. So far the leader is the cinnamon/nutmeg
custard w/ butter. I am not certain how critical the butter is. Next two
iterations will involve at least some cream in place of milk and a cream
cheese addition.

I would like to try cornstarch as well but one can only make so many BP's
(hard to make a small amount for testing).
__________________________________________________ _______________
JG... Jeff Givens


"My hovercraft is full of eels."
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OK, I am zeroing in on the final variant. I tried one w/ no butter, using
half & half and folding in some CoolWhip to the custard. I thought this
would be the one. Surprisingly it was disappointing. It was good and all
that but it didn't blow me away like the one before. So here is what I am
going to settle on I think:

1/2 cp sugar
1/3 cp flour
4 egg yolk
2 cp cream (half & half)
1/2 stick butter, melted
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 box Vanilla Wafers
2 bananas
4 egg whites (optional)
8 tbs confectioners (powdered) sugar (optional)
1/2 tsp cream of tartar (optional)

Mix sugar and flour in the top part of a double boiler. Add the cream and
egg yolks. Mix well and cook uncovered over the boiling water. As custard
heats add in the butter, vanilla extract, cinnamon and nutmeg. Stir
constantly until thickened. Then cook another 5 minutes over reduced heat,
stirring occasionally.

In a 1.5 L casserole cover the bottom with a thin layer of custard. Layer
the wafers and bananas, cover this layer with custard. Repeat until all
custard used. Should get two wafer/banana layers. Be sure top layer is
covered with custard.

Meringue (optional)

Preheat oven to 325 F.

To the egg whites add the cream of tartar. Start beating and when good and
frothy but not yet forming peaks sprinkle in the powdered sugar a TBS at a
time with mixing in between additions. Continue to beat until stiff peaks
form.

Cover the top of the BP with the meringue. Be sure that there are no air
gaps between the bottom of the meringue and the BP. Bake at 325 for 15-20
minutes. If the meringue starts to rise a lot and get poufy pull it out. Be
sure the BP is still somewhat warm (at least) before putting the meringue
on. If not heat the BP up in the oven before adding the meringue.


On Mon, 09 Apr 2007 18:28:58 -0700 Denny Wheeler
> wrote:

>Some good info on weepy meringue here, Jeff:
>http://whatscookingamerica.net/Q-A/meringue.htm



The weeping issue of the meringue is virtually nil now. Just some small
beads on the top and a minuscule amount of (visible) water underneath.
Prior efforts resulted in a lot of water, I had to drain it.
__________________________________________________ _______________
JG... Jeff Givens


"My hovercraft is full of eels."
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