My cousin Faye is this amazing southern cook. Not a fancy cook but the kind you remember from when you were a kid, You remember... Sunday dinners at Grandma's with the best fried chicken, that aunt that made the most amazing coconut cake, the lady from Sunday School who brought brownies to choir rehearsal... That kind of cook.
My dad remembers her teaching us how to make collard greens the way Grandmother Price did and my kids always remember her macaroni & cheese and her brownies during a family reunion. And they still talk about when we went to visit her in South Carolina and the amazing meals she cooked with all of their favorites. I love her for her endless trove of sage advice and her jello salads... Here's one of my favorites with a couple of substitutes to make it somewhat guilt free.
Banana Pudding
¾ cup sugar (splenda blend will work as well)
3 Tblsp flour
3 egg yolks
2 cups skim milk
1 tsp vanilla
Box of vanilla wafers
4-8 bananas
Mix the flour and sugar until no flour lumps remain. Add yolks and milk. Cook stirring until it just barely begins to boil. Add vanilla and put lid on the pan. Refrigerate until cold. Layer pudding, vanilla wafers,pudding, banana slices, and repeat once.
One recipe works for 2 or 3, 1 ½ recipes for 8 or 9” square pan. It's a shame to serve without whipped cream but its a standout on its own and even spiffs up lowfat Cool Whip but trust me, use the good stuff...
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