Reformed Grits

This will fatten you up a bit
April 29, 2008, 12:07 pm
Filed under: Food and Drink

Last June, I mentioned that my kids won first place in a church contest for their banana pudding (I feel the need to say puddin’) and I thought since spring is here and summer’s a’comin’ you might like to have it just in case you need one.  I must give you a little background on where this recipe came from.  In coming up with the recipe for the contest, they looked over a number of recipes for banana pudding in magazines (mostly Southern Living) and cookbooks, and we talked about what in the recipe made it good or bad, whether it was using milk vs. cream vs. half and half; lots of butter or not; meringue vs. whipped cream vs. cool whip; flour to thicken or cornstarch, etc.  It was really educational and fun.  In the end, they decided on these ingredients and proportions, and lemme tell you, they work.  My butt gets bigger (and rounder) just putting the ingredients in the buggy at the store.

Grits’ Kids Banana Puddin’
4 c. Half and half
4 egg yolks
1 1/2 c. sugar
1/4 t. salt
1/3 c. flour
3 T. butter
1 T. pure vanilla extract
4 large, ripe bananas– sliced  (We dip ours in lemon juice to prevent browning)
1- 12 oz. box ‘Nilla wafers
1 1/2 c. whipping cream
3 T. powdered sugar

1.  Heat the half and half, egg yolks, sugar, salt, and flour over low heat.  Stir constantly for 20 minutes or until thick.  (It usually takes at LEAST this long.)  Take off heat and add butter and vanilla. 
2.  In a trifle bowl, add half the cookies, half the bananas and half the pudding.  Repeat.  Refrigerate until cool. 
3.  Just before serving, whip whipping cream and powdered sugar until it’s stiff.  Spread over pudding.  4.  Call 911 cuz you are about to have a heart attack. 

P.S.  Don’t even think about stealing this recipe if we have another dessert contest at our church.  😉


1 Comment so far
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4 cups of half and half.
Thanks for sharing the winning recipe!!

Comment by Meg

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