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Back Yard Boss Book
Tools Required
Baby Back Ribs
Barbecue Chicken
Pork Butt
Beef Brisket
Pork Spare Ribs
Brunswick Stew
Pork Tenderloin
Buffalo Wings
Hot Links
Pigs Feet
Baked Beans
Fried Chicken
Fried Pork Chops
Roast Beef Hash
Smothered Spare Ribs
Salmon Croquette
Catfish/Hush Puppies
Neck Bones
Collard Greens
Turnips Greens
Black Eyed Peas
Lima Beans
Pinto Beans
Red Beans
Steamed Cabbage
Fried Corn
String/Snap Beans
Fried Green Tomatoes
Corn Bread
Crackling Bread
Hoe Cake Corn Bread
Banana Pudding
Bread Pudding
Peach Cobbler
Sweet Potato Cobbler
Peach Cobbler
Rice Pudding

Banana Pudding
Four large firm bananas
One box vanilla wafers
Three eggs
3/4 cups sugar
1/3 cup flour
One tea spoon vanilla extract
One cups milk
One cup half&half

Separate the egg yolks from the white and add the yolks to the milk and beat for two minutes until well mixed, put contents in a two quart pan and heat on medium. Mix the flower and ½ cup sugar together then add to the milk and stir constantly until mixture begin to thicken. Turn the heat to low and continue to cook and stir. Peel the bananas and cut them the short way about a quarter inch thick and place them alternately with the vanilla wafers in a deep baking pan or bowl that can be placed in the oven. Remove the mixture (custard) from the heat and add the vanilla flavor and mix. Slowly pour the contents over the bananas and vanilla wafers. Beat the egg white (add ¼ cup sugar) until they turn to icing. Cover the pudding with the icing and bake at 325 degrees for about one hour or until icing turn brown allow cooling and serve.

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