Requested Recipe..Banana Pudding..

[mikael3]

RE: Baltimore accents
Long years ago, I stopped for gas at an exit near Havre de Grace, and the fellow at the gas station was INCOMPREHENSIBLE. I'm pretty good with odd accents, but that one was priceless.

RE: Half and half on cereal
And I thought I was bad!!! Every once in a while, I pour myself a little tiny glass of half and half and just enjoy it. I rarely confess that, because there's so much judgment out there!! But cereal--I may have to try that.

RE: Lactose intolerance
My spouse is lactose intolerant, typical of Latin Americans and Mediterranean Europeans, which is his genetic mix. However, he has no trouble with milk that has been boiled or cooked in some way. There are conflicting claims about whether cooking really breaks down lactose, but it works for him. Also, cream has much less lactose than milk.

Okay, finally. RE: Banana pudding
Homemade puddings seem to be rather thin. Mine always is, and I suspect this one is, too. I've had homemade puddings that were rather thick, and I liked them. But when I try to make a thicker pudding, it tastes too much like flour or cornstarch. Is there some trick I don't know about?

 

[ea56]

I have a hint for cooking any kind of pudding that is foolproof. Use your microwave oven. First put the dry ingredients ( flour or cornstarch and sugar, and salt if called for in recipe) into a pyrex bowl, ( I use one that has a handle) and whisk together with a wire whisk. Now add the milk and eggs, or egg yolks, and whisk together until completely mixed. Microwave on high for 3 mins., whisk well again and return to microwave for another 3 mins. Remove and whisk well again, by now the mixture should be getting thick. Depending on the amount you are making you may only need to microwave for another 1 to 3 mins. The exact timing depends on the wattage of your microwave and the amount you are making. You will notice that the mixture will appear more congealed around the edges of the bowl, don't worry, the eggs won't curdle and the pudding will be smooth and lump free after you whisk the mixture throughly. When the pudding is thick enough, whisk and add the butter and flavoring. Puddings and piefillings that are made this way will NEVER scorch!! They come out perfectly every time I've been using this method for 30 years, since we got our first microwave. If you are making a recipe the calls for chocolate, chop it and add right after you have whisked in the milk and eggs.

 

[norgeway]

Re Thin pudding..

This one is VERY thick, but you must take your time, do like me, pull a stool up to the range, just sit and stir until its ready..Use lo to med heat and plan on 15 to 20 minutes,,once you start, never take your hand off of the spoon.

 

[alr2903]

Norgeway,  I would please like to have a cheesecake recipe. Thanks Arthur