The Cooking Light Virtual Supper Club is re-creating memories this month . . . The theme for our supper club is 'Everything Old is New Again' The idea was to recreate some of our favorite recipes from Mom's kitchen.
I thought of the Banana Pudding that was served at the WhistleStop Cafe . . . Yummy ~ but full of calories. Instead I found this recipe for Gingery Banana Pudding on Cooking Light. It is a 'little' lighter with fresher ingredients.
The flavor is kicked up a notch with fresh ginger, gingersnap cookies (I used Gluten-Free) and a bourbon cream on top.
That is making the old New again ~
1/2 cup sugar
5 tablespoons cornstarch
1/8 teaspoon salt
4cups 1% low-fat milk, divided
2 large egg yolks
2 teaspoons vanilla extract
4 ripe bananas, divided
12 gingersnaps, crumbled and divided
1/2 cup heavy whipping cream
1 teaspoon sugar
1 tablespoon bourbon (optional)
1/4 cup chopped pecans, toasted
2 tablespoons minced crystallized ginger
Combine first 3 ingredients in a saucepan. Gradually whisk in 3 cups milk. Heat to 180° or until tiny bubbles form around edge (do not boil).
Combine remaining 1 cup milk and yolks; stir with a whisk. Gradually add 1 cup hot milk mixture to yolk mixture, whisking constantly. Add egg yolk mixture to pan. Bring to a boil; cook 2 minutes or until thick, stirring constantly
Place pan in a large ice-filled bowl for 20 minutes or until mixture cools, stirring occasionally. Cover surface of pudding with plastic wrap. Refrigerate 2 hours or until chilled.
Combine cream and 1 teaspoon sugar in a medium bowl. Beat with a mixer at high speed until stiff peaks form; stir in bourbon, if desired.
It is definitely not the Whistlestop Banana Pudding ~ It is yummy and there isn't a vanilla wafer in sight.
Now . . . let's see what everyone else has brought for our Old Timey ~ New Style feast.
Jerry has upgraded the classic Green Bean Casserole
Val is making Meatloaf Bolongese
Susan is bringing Curried Crab Salad on Belgin Endive Spears
Sara is updating a Wedge Salad
Y'all enjoy ~