Banana pudding PDF Print E-mail

Banana Pudding

2 large tart apples, grated unpeeled
2 tablespoons lemon juice
1/2 cup granulated sugar
3 egg yolks
1/2 cup matzo meal
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large bananas (for topping)
3 egg whites
1/8 teaspoon salt
2 tablespoons granulated sugar
Dash of grated lemon rind

Combine grated apple and lemon juice. Beat sugar and egg yolks until creamy and add by stirring in quickly and alternately with matzo meal to which spices have been added.

Grease a pudding dish and turn in this mixture. Bake at 325 degrees F approximately 35 minutes, or until set.

Turn out on serving plate and top with sliced bananas. Beat egg whites with salt and sugar until thick and spread on top just before serving.

This may be eaten cold without topping of bananas and beaten egg white meringue. A dusting of sugar and cinnamon may substitute for egg topping.

Serves 6.

< Prev   Next >
 

Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

95049.jpg
  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
Joomla 1.5 Templates by Joomlashack