Mom's Banana Pudding

Cooking from scratch doesn't take much longer.
Just a bit more attention.  

"The best cooks always have the most people hovering - helping - and hoping to stick a thumb through the aluminum foil." - Cynthia Raxter

Mom's Banana Pudding

4 tablespoons corn starch

1 cup sugar

generous pinch of salt

4 large eggs, separated (you'll need whites later for meringue)

3 cup milk

1 teaspoon vanilla

1 box vanilla wafers

5-6 bananas, medium ripe

Lemon juice

4 egg whites (reserved from above)

1/2 teaspoon cream of tartar (or lemon juice)

1/4 cup sugar

1 teaspoon vanilla

Combine cornstarch, sugar & salt in a large glass bowl. Add egg yolks one at a time & beat well after each. Slowly stir in milk. Cook in microwave at 30% power, stirring every 2 minutes, until ingredients are thickened and smooth. Remove from microwave and stir in vanilla.

To layer the banana pudding, begin by placing vanilla wafers on the bottom of a 13x9 baking dish. (Another 3-quart casserole dish will work too - as long as it's oven-proof.) Slice bananas and place on top of the wafers. Pour one-third of custard over all. Repeat layering process until all wafers, bananas, and custard have been used. End with a final layer of wafers standing up around the edges for decorative purposes.

For the Meringue: Wipe out a large mixing bowl and the mixer's beaters with lemon juice (to remove any traces of oil). Preheat the oven to 425.

If these walls could talk!
   

Bynum Front Porch Storytelling

6:30 - 9pm October 8  

950 Bynum Road Pittsboro, NC

Whip egg whites with the electric mixer set at high speed for 1-2 minutes - the whites will be foamy. Add cream of tartar. Add sugar one tablespoon at a time and beat on high after each addition. (You want the sugar to melt and be absorbed before you add the next spoonful.) The meringue will get fluffier and fluffier. Once all the sugar has been added continue beating - but stop the mixer every minute or so and lift the beaters out of the bowl a little. When the tips of the meringue don't fall over it's ready. Fold in the vanilla.

Spread the meringue over the pudding, making sure to seal to the edges of the dish. Brown it in the oven for about 5 minutes. Take it out when the tips are brown. Watch it carefully - as Momma says, "It will burn in a wink of an eye!!!"

Leave on the counter for about an hour to cool, then chill in the refrigerator for 4 hours. 

See you soon! Love, Cindy

     

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Great Aunt Louise's Cheesecake and Strawberry Sauce

Cynthia Raxter
Storyteller and Comedian

As I munch on cucumbers from the Chatham Mills Farmers Market - here is a recipe worthy of this year's luscious strawberries! I think the berries this year are the best I've ever tasted. Maybe the slow spring gave them plenty of time to ripen gradually? I don't know! They are divine!!

Great Aunt Louise's Cheesecake and Strawberry Sauce

Crust

Pat of butter (for pan)

1 1/2 packages of Graham Crackers-crushed (abt. 2 cups crumbs)

1/3 cup dark brown sugar, packed

1 teaspoon cinnamon

pinch of salt

1 stick unsalted butter, melted

Heavily butter 10" springform pan. Mix dry ingredients and pour melted butter over top. Mix. I use a small measuring cup to help press it evenly into pan.

Filling
16 ounces small curd cottage cheese (Do not use non-fat. There are too many additives and salt)

16 ounces cream cheese, softened

1 cup white sugar

4 large eggs

1/4 cup corn starch

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1/4 teaspoon salt

1 stick unsalted butter, melted

16 ounces sour cream

Preheat oven to 325 degrees.

Sauteed Pork Loin

I told stories at the Eno River Farmers Market in Hillsborough yesterday. I got some lovely red and green mustard from Sweet Pea Farms in Hurdle Mills, NC. You could use any kind of greens in this recipe: collards, spinach, Swiss chard, turnip greens, kale... beet and radish greens too! 

I had pork tenderloin in the fridge - I'd went to the Pittsboro Piggly Wiggly on Friday. ("The Pig" is a great place to buy local meat!) Boneless pork chops would also be good in this recipe. Pork and greens is a "lay down on the floor and waller" combination!

By the way, pork no longer has to be cooked well done (160 degrees). Cook to your taste - medium rare or better is fine (145 degrees or better on a meat thermometer). 

Sauteed Pork Loin - 4-6 servings

1/4 cup water

1/4 cup California raisins

1/2 teaspoon sugar

1/4 teaspoon salt

2 bunches of greens (I used red and green mustard.) 

1 tablespoon oil

2 pound pork loin

1/4 teaspoon salt

1 onion

2 cloves garlic

1/2 cup of apple juice

1 teaspoon cornstarch

Fresh ground pepper

Put water, California raisins, sugar and salt to a covered Dutch oven and bring to a boil. Rinse greens and cut out about half of the center stem and discard. (Big stems can be stringy.) Fold the leaf over on itself 2-3 times and slice into a 1" wide. strip. Add to pot as you cut. Cover and steam for 10 minutes on medium high. Turn off heat but leave covered. 

While greens cook, heat oil in saute pan over medium-high heat. Slice pork loin 1" thick. Add to a saute pan and sprinkle with salt. Cook on both sides just to brown, about 8 minutes. (Meat will be medium rare - it will finish cooking at the end.)

While meat browns, peel and chop onion and garlic. Remove meat to a bowl with a slotted spoon, and spoon off all but 2-3 tablespoons of drippings. Add onions and garlic to the pan and cook until they are soft - about 5 minutes. 

Toss greens. Add onions and garlic.with slotted spoon and toss again to distribute. Cover and return greens to medium heat. Cook for 5-10 more minutes - until water is almost absorbed and greens are tender. 

In a glass measuring cup measure apple juice and stir in cornstarch until no lumps remain. Pour into skillet. Add the meat juices that have collected. Stir to loosen bits in the bottom of the pan. Cook and stir gently on medium until sauce thickens and becomes translucent. Return pork to pan. Turn to coat. Cook for a few minutes to rewarm and finish pork to desired doneness. Add a few grinds of fresh pepper and serve. (However good please note: floor wallering is optional!)

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Share your favorite greens recipe with me!!  Leave a comment and let me know what you think! Happy sauteing!! Love, c. 

Read a great article! http://www.chapelhillmagazine.com/articles/veggie-tales/

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