"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Banana Meringue Pudding Recipe

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This recipe for Baked Banana Meringue Pudding, by , is from BooBoo's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anna Kocyan Miles
Added: Saturday, November 25, 2006


3/4 c. sugar
2 c. milk
1/3 c. flour or 3 t cornstarch
1/4 tsp. salt
3 egg yolks (slightly beaten)
2 T. butter or margarine
1 tsp. vanilla
3 bananas
1 small box vanilla wafers
3 egg whites
6 T. sugar
1/8 tsp. vanilla

In a heavy saucepan or a double boiler combine sugar, flour, milk and salt gradually. Stir in egg yolks. Cook and stir over medium heat until mixture boils and thickens. Cook 2 minutes longer.
Remove from heat and add bananas. In oven proof baking dish put a layer of vanilla wafers then a layer of pudding mix - repeat until all is used.

Beat egg whites until soft peaks form. Add vanilla and gradually add sugar, beating until stiff peaks form and sugar is dissolved. Top pudding. Bake @ 350 for 12-15 minutes. Cool but serve warm.




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