{"id":52,"date":"2014-11-25T18:58:20","date_gmt":"2014-11-25T23:58:20","guid":{"rendered":"http:\/\/williamson.to\/journal\/?p=52"},"modified":"2015-02-24T16:22:39","modified_gmt":"2015-02-24T21:22:39","slug":"old-fashioned-banana-pudding","status":"publish","type":"post","link":"http:\/\/williamson.to\/journal\/2014\/11\/old-fashioned-banana-pudding\/","title":{"rendered":"Old Fashioned Banana Pudding"},"content":{"rendered":"<p align=\"CENTER\">Old Fashioned Banana Pudding<\/p>\n<p align=\"CENTER\"><!--more--><\/p>\n<ul>\n<li>1 cup sugar<\/li>\n<li>1\/2 cup all-purpose flour<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>2 cups milk (NOT skim)<\/li>\n<li>4 or 5 ripe bananas, sliced thin (cover with plastic wrap or sprinkle with lemon juice to keep them from turning brown)<\/li>\n<li>1 box vanilla wafers<\/li>\n<li>1 teaspoon Vanilla extract<\/li>\n<li>1 tablespoon Butter (not margarine)<\/li>\n<li>4 Egg yolks (Large eggs or better)<\/li>\n<\/ul>\n<p>Meringue:<\/p>\n<ul>\n<li>5 egg whites, room temperature<\/li>\n<li>6 tablespoons sugar<\/li>\n<li>1\/4 teaspoon cream of tartar<\/li>\n<li>1\/2 teaspoon vanilla extract<\/li>\n<\/ul>\n<p>Directions:<\/p>\n<ul>\n<li>Preheat oven to 375\u00b0F.<\/li>\n<li>Line the bottom of a 9\u00d79-inch pan with a layer of vanilla wafers.<\/li>\n<li>Combine sugar, flour and salt in a bowl, and mix well. Set aside.<\/li>\n<li>In a heavy saucepan, beat the egg yolks well.<\/li>\n<li>Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly.<\/li>\n<li>Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir.<\/li>\n<li>Keep boiling and stirring until mixture reaches a nice pudding consistency. Make sure you don\u2019t scorch the pudding.<\/li>\n<li>Remove from heat.<\/li>\n<li>Place a layer of banana slices on top of the vanilla wafers.<\/li>\n<li>Pour half of the pudding over the banana layer.<\/li>\n<li>Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.<\/li>\n<li>Beat the egg whites at high speed until they form soft peaks.<\/li>\n<li>Add the cream of tartar.<\/li>\n<li>At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form.<\/li>\n<li>Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.<\/li>\n<li>Bake until meringue browns, 12 to 15 minutes.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Old Fashioned Banana Pudding<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24,3],"tags":[28],"class_list":["post-52","post","type-post","status-publish","format-standard","hentry","category-pudding","category-recipes","tag-bananas"],"_links":{"self":[{"href":"http:\/\/williamson.to\/journal\/wp-json\/wp\/v2\/posts\/52","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/williamson.to\/journal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/williamson.to\/journal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/williamson.to\/journal\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/williamson.to\/journal\/wp-json\/wp\/v2\/comments?post=52"}],"version-history":[{"count":3,"href":"http:\/\/williamson.to\/journal\/wp-json\/wp\/v2\/posts\/52\/revisions"}],"predecessor-version":[{"id":58,"href":"http:\/\/williamson.to\/journal\/wp-json\/wp\/v2\/posts\/52\/revisions\/58"}],"wp:attachment":[{"href":"http:\/\/williamson.to\/journal\/wp-json\/wp\/v2\/media?parent=52"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/williamson.to\/journal\/wp-json\/wp\/v2\/categories?post=52"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/williamson.to\/journal\/wp-json\/wp\/v2\/tags?post=52"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}