Bruce Goodner's List: Recipes

• COUNTRY BANANA PUDDING - Soul-Food-Recipes
   1 large can evaporated milk
   1 cup regular milk
   4 egg yolks ( reserve whites for topping)
   1 cup sugar
   1 teaspoon vanilla extract
   6 to 8 ripe bananas
   Vanilla Wafers
    

  Heat evaporated and regular milk in double boiler over medium heat. Let milk get hot, but not boiling. In a separate mixing bowl, separate the egg yolks from the whites. Slightly beat egg yolks.   

  Pour hot milk mixture into egg yolks. Mix well. Add sugar and continue to stir. Return milk mixture to double boiler, stirring occasionally for about 20 to 30 minutes or until mixture thickens. Remove from heat and add vanilla. Stir. Let cool. Line the bottom and sides of a 9X13 pan with vanilla wafers.   

  Slice bananas on top of wafers alternating with wafers and bananas until you have 2 to 3 layers. Pour pudding mixture over bananas and wafers. Top with Meringue. Yield: 10-15 servings.  

   

  MERINGUE
   4 egg whites
   1/4 cup sugar
   1/4 teaspoon cream of tartar
    

  In a clean bowl, beat egg whites and cream of tartar on high speed until peaks began to form, but not dry. Add sugar gradually. When it peaks, spread it on top of pudding and place in the oven on boil to slightly brown.   

• HUMMINGBIRD CAKE - Soul-Food-Recipes
   3 cups all-purpose flour
   2 cups white sugar
   1 teaspoon baking soda
   1 teaspoon salt
   1 1/2 cups canola oil
   3 eggs
   1 (8 ounce) can crushed pineapple, drained
   2 cups mashed bananas
     1 (8 ounce) package cream cheese, softened
   1/4 pound butter, softened
   1 pound confectioners' sugar
   1 teaspoon vanilla extract   

  Preheat oven to 350 degrees. Grease and flour 2 - 9 inch round cake pans. Sift together the flour, sugar, baking soda and salt. Set aside.   

  In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.   

  Pour batter into prepared pans and bake for 1 hour or until a toothpick inserted in center comes out clean. Remove from oven and cool on racks.   

  Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.   

• RED VELVET CAKE - Soul-Food-Recipes
   2 cups all-purpose flour
   1 teaspoon baking powder
   1 teaspoon salt
   1 teaspoon cocoa
   3/4 cup vegetable oil
   1 1/2 cups white sugar
   2 eggs
   1 ounce bottle red food coloring
   1 cup buttermilk
   1 teaspoon baking soda
   1 teaspoon distilled white vinegar
   1 teaspoon vanilla extract
   ¾ cup milk
   ½ cup sugar   

  In a large bowl, sift flour, baking powder, salt and cocoa. Cream oil and 1 ½ cups sugar. Add eggs one at a time; beat well after each. Add food coloring; mix until well blended. Combine buttermilk and soda. Mix well; add to oil-sugar mixture alternately with dry ingredients. Add vinegar and vanilla. Mix well.   

  Spoon into 2 greased 9-inch round pans. Preheat oven to 350 degrees and bake for 25 to 30 minutes. Combine milk and remaining sugar in a saucepan. Bring to boil. Spoon evenly on each layer. Cool and frost.  

  Cream Cheese Frosting
   1 (8 ounce) package cream cheese, softened
   1/2 cup Margarine, softened
   1 teaspoon vanilla extract
   1 pound confectioners' sugar
   1/2 cup chopped pecans
    

  In a mixing bowl, combine cream cheese, margarine and vanilla. Beat until smooth. Gradually add sugar while beating. Mix well. Stir in nuts. Spread over cooled cake layers. Yield: 10 to 12 servings.  

1 more annotation...