BANANA PUDDING WITH MERINGUE RECIPE | ALLRECIPES
The rich pudding is made on the stovetop, poured over the bananas and wafers, topped with meringue, and then baked in the oven. Passed down from my grandmother, it is a unique take on a Southern favorite.
Provided by Laura M.
Categories Desserts Fruit Desserts Banana Dessert Recipes
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Line the bottom of a 1 1/2 quart casserole dish with vanilla wafer cookies. Top with a layer of banana slices. Repeat layers until you reach the top of the dish or run out of bananas. Set aside.
- In a large saucepan, stir together the brown sugar and flour so there are no lumps. Mix in the egg and egg yolks. Gradually stir in the milk while warming over low heat, stirring constantly until the mixture becomes thick enough to coat the back of a metal spoon. Remove from the heat and allow to cool for about 1 minute. Then, pour the hot pudding evenly over the layers of banana and cookie in the casserole dish.
- In a separate clean bowl, whip the egg whites with an electric mixer until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip until they can hold a firm peak. Use a spatula to spread the meringue over the top of the casserole.
- Bake in the preheated oven until the meringue has browned, 5 to 10 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 695.8 calories, CarbohydrateContent 127.5 g, CholesterolContent 104.2 mg, FatContent 18.4 g, FiberContent 4.6 g, ProteinContent 9.8 g, SaturatedFatContent 5.4 g, SodiumContent 297.8 mg, SugarContent 60.3 g
PEPPERMINT MERINGUE COOKIES RECIPE | ALLRECIPES
Crunchy minty Christmas cookies!
Provided by Mary
Categories Desserts Cookies Meringue Cookies
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 56 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
- In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top.
- Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.
Nutrition Facts : Calories 11.1 calories, CarbohydrateContent 2.7 g, ProteinContent 0.1 g, SodiumContent 7.7 mg, SugarContent 2.1 g
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