Recipe: Banana Pudding, Foolproof Apple Cake

Here are a couple more ideas for you.

Banana Pudding

1 1/2 cups Sugar
6 tsp. Flour (rounded)
DASH Salt
4 Eggs (separated)
3 cups Milk
3 Tbsp. Butter
1 tsp. Vanilla
Box Vanilla Wafers

Meringue:
4 Egg Whites, (at room temperature)
8 Tbsp. White Sugar
1 tsp. Vanilla

Mix dry ingredients together. Beat egg yolks until smooth. Add milk gradually, continue to blend. Pour milk/egg mixture into sugar/flour mixture. Gradually blend. Add butter. Cook over medium heat. Stir constantly until thickened. Add vanilla and let mixture cool. Butter an oblong Pyrex dish & arrange in layers, covering bottom with vanilla wafers first, then sliced bananas, then cooled Pudding Mixture, etc. Finish with Pudding Mixture.

Meringue Instructions
Beat egg whites until stiff. Slowly beat in sugar until smooth & STIFF. Fold in vanilla. Cover cooled pudding with meringue.
Bake in 350 degree oven until golden brown.

Foolproof Apple Cake

2 cups peeled chopped Granny Smith apples
3/4 cup sugar
1 cup all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon 1/2 tsp. salt
1/4 cup vegetable oil
1/2 tsp. vanilla extract
1 egg white, lightly beaten
Vegetable cooking spray

Combine apple and sugar in a bowl; let stand 10 minutes.Combine flour and next 4 ingredients in a large bowl; stir well. Make a well in center of mixture. Combine oil, vanilla, and egg white; stir well. Add to dry ingredients, stirring just until moistened. Stir in apple mixture. Spoon batter into an 8-inch square baking pan coated with cooking spray.

Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
Yield: 9 servings