Banana Pudding

We've had a busy start to rainy season, so I'm just now getting a chance to blog again.  Here's a recipe for Banana Pudding that we enjoy!

1 Cup sugar

2 Tablespoons Cornstarch

2 Tablespoons Flour

Pinch of salt

2 Cups milk

2 egg yolks

1 teaspoon vanilla

2 tablespoons butter

1 box of Digestive Biscuits or Vanilla Wafers

Sliced Bananas

To make the pudding, combine the sugar, flour, cornstarch and salt in a pot.  In another bowl, combine the egg yolks and the milk and mix well.  Stir the milk/egg mixture into the dry ingredients.  Cook over medium to low heat, stirring constantly until the mixture boils and thickens.  Remove from the heat and stir in the vanilla and butter.  Refrigerate until cold. I put mine in the fridge overnight.

Layer a bowl with one layer of cookies, one layer of pudding and one layer of sliced bananas. I dip my bananas in lemon or lime juice first just to make sure they don't turn dark.  I pat them dry before I put them in the Banana pudding.

 Dipping the Bananas in lime juice

Pat the bananas dry before putting them in the pudding

Continue to layer in this order until the bowl is full.  Decorate the top with whip cream or cookies.

Fruit Pizza

I made this fun fruit pizza for the kids the other day.  They loved it!

I just cut the watermelon into pizza slice shapes and then I topped it with chopped up grapes, banana and kiwi.  It was a fun treat!

Avgolemono Soup

This soup came from The Soup Bible cookbook.  We've been trying out some new soup recipes & this soup was a pleasant surprise!

Ingredients:

7 1/2 cups of chicken stock

1 cup of orzo pasta (looks like rice)

3 eggs

juice of 2 lemons (or limes)

salt and black pepper

Pour the chicken stock into a large pan and bring to a rolling boil.  Add the pasta and cook for 5 minutes.  In a small bowl, beat the eggs until frothy, then add the lemon juice and 1 tablespoon of cold water.  Slowly stir in a ladle full of the hot chicken stock and then add one or two more.  Return this mixture to the pan, remove from the heat and stir well.  Do not let the soup boil once the eggs have been added, or it will curdle.  Season the soup with salt and pepper to taste.