Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Tuesday, April 3, 2012

Loved this caramel-y twist on a banana classic

Just when you think you’ve tried every version of banana pudding imaginable, a new experience happens along.

Caramelized Banana Pudding is a memorable new wrinkle of an old classic. A layer of caramel—stirred up from melted butter, cinnamon, and brown sugar— encases the sliced bananas that go amidst the traditional layers of creamy pudding and vanilla wafers. Fluffy meringue, baked to the golden stage, tops it all, of course.

Southern Living included this in the same cooking feature with Tangerine Chess Pie and Apple-Cherry Cobbler with Pinwheel Biscuits, all of which in bygone days have been items in this blog. The magazine’s goal was to show ways to spiff up tried-and-true recipes and give them new appeal.

Success was achieved with this item! Hubby and I thought the caramelized banana mixture really made this dish sing. The recipe called for baking the pudding in individual ramekins. I divided mine into two small casserole dishes.

Caramelized Banana Pudding

1/2 cup firmly packed light brown sugar
1/4 cup butter
1/4 teaspoon ground cinnamon
4 large ripe bananas, sliced
1 cup granulated sugar, divided (I used sugar substitute)
1/3 cup all-purpose flour
2 large eggs (I used 1/2 cup egg substitute)
2 cups milk (I used skim)
4 large eggs, separated (can use egg substitute and egg-white substitute)
2 teaspoons vanilla extract
48 vanilla wafers (I used the reduced-fat variety)

Cook the first three ingredients in a large skillet over medium heat; stir constantly, 2 to 3 minutes or until bubbly. Add bananas; cook 2 to 3 minutes or until thoroughly heated. Remove from heat. In a heavy saucepan whisk together 3/4 cup of the granulated sugar, next 3 ingredients, and 4 egg yolks (from the separated eggs). Cook over medium-low heat, whisking constantly, 8 to 10 minutes, or until it reaches a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove from heat; stir in vanilla. Divide half of banana mixture, pudding, and wafers among 8 (1-cup) ramekins or ovenproof glass dishes. Layer with remaining banana mixture, pudding, and vanilla wafers. Beat 4 egg whites until foamy (use electric mixer at high speed). Add remaining 1/4 cup granulated sugar, 1 tablespoon at a time. Beat until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over ramekins. Place ramekins on a baking sheet. Bake at 325 degrees for 15 to 20 minutes or until meringue is golden. Let cook on a wire rack 30 minutes. Makes 8 servings. (Source: Southern Living February 2012).

No comments:

Post a Comment