a little of each

A family's cookbook

Southern Tiramisu (aka Nanner Puddin’) August 25, 2013

Filed under: Desserts — alittlemoreofeach @ 8:31 pm
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Sometimes it takes me a while to realize things about myself. Like discovering at the age of 35 that I really don’t care for raw broccoli. Shocking, right? I hate that you chew and chew and chew and it never gets smaller or goes away. I feel this dings my reputation as a well-rounded and healthy eater, but there we are.

Along the same, albeit less-healthy, lines, I thought I loved banana pudding. I’m not going to claim something as sacreligious as not loving banana pudding, but something about it interfered with a full-fledged adoration. And then I figured it out. It wasn’t the soggy Nilla Wafers – those are heavenly. Nor was the pudding itself troublesome, whether it was banana flavored, vanilla, homemade or from a quick mix box. No. It was the dang bananas. They get brown. And mealy. And the mouthfeel is just terrible.

So how does one go about rekindling a love with Nanner Puddin’ when the issue is with the nanners? I’ll tell you! You mash those things to smithereens and blend them with the pudding. And look the heck out, because those mashed bananas are so much sweeter and more flavorful than weak, mealy banana slices.

This method was developed by one of my dearest, most Southern friends whose dedication to tracking down the best banana pudding through tireless experimentation (one recipe called for roasting the bananas first) and testing rivals any first-class research lab. Salute her hard work with a bowl of this layered Southern Tiramisu.

4 ripe bananas
1 box of vanilla wafers, mini ones are great
1 large box of vanilla pudding
2 cups of cold milk
1 tub of Cool Whip, softened



Mash the four bananas with a fork or a pastry cutter until smooth. Set aside.

In a separate large bowl, make pudding according to package instructions.


Fold the mashed bananas and half of the Cool Whip into the pudding.


In a 9 x 13 dish, neatly place the vanilla wafers in one layer. Gently spoon half of the pudding and banana mixture over the cookies.


Place another neat layer of cookies on top of the pudding; there should be a handful or two of cookies remaining. Follow with the rest of the pudding mixture. Spoon the other half of the cool whip on top.

Crush the remaining vanilla wafers and sprinkle them evenly over the dish.

Refrigerate for at least two hours, preferably longer, until the dish is chilled through and set.







Lemon Cake Top Pudding June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 2:29 pm
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From an old magazine clipping in Nana’s tin recipe box.



3 Tbl butter

1 cup sugar

4 eggs, separated (both yolks and whites are used)

3 Tbl flour

1/3 cup fresh lemon juice

2 tsp grated lemon zest

¼ tsp salt

1 cup milk

1/3 cup toasted, slivered almonds



Cream butter and add sugar gradually, beating until light and fluffy. Add egg yolks and beat well. Add flour, lemon juice, zest, salt and mix well. Stir in milk. Blend in ¼ cup almonds. Beat egg whites until stiff; fold into mixture. Pour into loaf baking dish, 9 x 5 inches. Set in pan of hot water and bake in slow oven (325 degrees) for 40 minutes. Lower temperature to 350 degrees and bake until brown, about 10 minutes. Sprinkle with remaining almonds and serve either warm or chilled.


Cool Lemon Soufflé

Filed under: Desserts — alittlemoreofeach @ 2:22 pm
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1 Tbl grated lemon rind

2/3 cup lemon juice

2 envelopes unflavored gelatin

½ cup water

6 eggs

1 ½ cups sugar

2 cups heavy cream



In a saucepan sprinkle the gelatin over the water. Let stand for 10 minutes, then place over very low heat until gelatin dissolves. Remove from heat and cool. Combine eggs and sugar in a large bowl. Beat with electric mixer at high speed until they are very thick and light (about seven to eight minutes). While eggs and sugar are beating, whip 1 ½ cups of cream in a small bowl. Refrigerate. Combine lemon rind and juice with cooled gelatin; pour into the egg-sugar mixture and continue beating until well blended. Remove bowl from mixer. Chill briefly (approx. five minutes) either in the refrigerator or by placing the bowl in a larger bowl filled with ice water. Stir mixture frequently, just until it’s thick enough to mound. Fold in whipped cream with a rubber scraper until no streaks of white remain. Chill for at least three hours or until set. Beat the remaining cream and use for topping.


Spanish Cream

Filed under: Desserts — alittlemoreofeach @ 2:20 pm
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photo 3

From a 1966 Woman’s Day cookbook. Serves six.

Nana Hazel made this for Robin when she had her tonsils out. Its silky texture was perfect for a tender throat.

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4 egg yolks
½ cup sugar
2 cups hot milk
1 envelope unflavored gelatin
¼ cup cold water
4 egg whites
½ tsp vanilla extract


Beat egg yolks until thick and lemon-colored. Gradually beat in sugar. Gradually stir in hot milk. Stir over low heat, stirring constantly, until mixture coats a spoon. Soak gelatin in cold water. Let stand for 5 minutes. Add gelatin to hot custard mixture. Stir over ice until mixture is slightly thickened. Beat egg whites until stiff and fold into custard mixture. Add flavoring. Pour into a 1-quart mold. Chill until firm, a minimum of three hours. Unmold by dipping mild into lukewarm water for a few seconds. Serve plain or with whipped cream, fresh or cooked fruit or berries.

photo 1


Grandma Willis’s Kiss Pudding

Filed under: Desserts — alittlemoreofeach @ 2:19 pm
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2 cups milk

3 eggs, separated

1 Tbl cornstarch

½ cup sugar

pinch of salt

1 tsp vanilla

1 square melted baking chocolate*

2/3 cup confectioners sugar



Heat the milk in a double boiler. Dissolve the cornstarch in a little bit of milk and add to slightly beaten egg yolks and salt. Add the egg mixture to the hot milk and stir until thickened. Let cool and add vanilla. Beat the egg whites until stiff. Add the melted chocolate and confectioners sugar to the egg whites. Drop on top of dishes of custard.


“Three Tbl. of cocoa is the same as one square of baking chocolate and I think it works better,” Nana Hazel, written on the recipe card.


Quick Tapioca Pudding

Filed under: Desserts — alittlemoreofeach @ 2:17 pm
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“Okie-okie pudding” is a family favorite, served either warm or cold.



3 Tbl tapioca

1/3 cup sugar

1/8 tsp salt

1 egg, beaten

2 ¾ cups milk

¾ tsp vanilla



Mix all ingredients, except vanilla, in a pan; let stand five minutes. Then bring to a full boil, stirring constantly. Remove from heat. Stir in vanilla. Stir once after 20 minutes.


Indian Pudding

Filed under: Desserts — alittlemoreofeach @ 2:16 pm
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Kenyon’s Grist Mill in Usquepaugh, Rhode Island, makes the corn meal Nana liked to use.



4 cups milk, scalded

¼ cup water

½ cup molasses

½ cup corn meal

1 Tbl butter

¼ tsp nutmeg

½ tsp salt

1 egg, beaten



Mix the water and molasses together. Then stir the mixture into the corn meal. Blend the corn meal mixture into the scalded milk. Add butter, nutmeg and salt. Cool and then add one beaten egg to the mix. Bake for 60 minutes at 325 degrees. Serve plain or with whipped cream or vanilla ice cream.


Grapenut Pudding

Filed under: Desserts — alittlemoreofeach @ 2:13 pm
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Mary Kay encountered Grapenut Pudding for the first time at ShandsHospital’s cafeteria when she worked at UF. Robin says it makes a pretty healthy breakfast.



4 eggs, slightly beaten

¼ tsp salt

4 cups milk, scalded

2/3 cup sugar

1 tsp vanilla

2/3 cup Grapenuts



Combine eggs, sugar and salt. Add the scalded milk gradually, then add vanilla. Place Grapenuts in the bottom of a greased baking dish and fill with the custard mixture. Place the dish in a pan of hot water. Bake at 325 degrees for one hour.


Bread Pudding

Filed under: Desserts — alittlemoreofeach @ 2:12 pm
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4 cups milk

2 cups bread cubes

3 eggs

½ cup sugar

¼ tsp salt

1 tsp vanilla

3 Tbl butter



Scald milk and pour it over the bread cubes. Let stand 10 minutes. Beat eggs slightly, then add sugar, salt and vanilla. Pour into a buttered baking dish and add milk and bread. Add melted butter and stir well. Place dish in shallow pan of boiling water. Bake at 350 degrees for 1 ¼ hours.