ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Thank You: Thanks, Gina - this sounds good, too

Misc.
ADVERTISEMENT
My aunt's recipe appeared to have mashed bananas as well as some sliced, plus the drained crushed pineapple.

I wish I had had more time to sit with her that day and taken down the recipe myself, but the luncheon was coming to an end, and people were waiting to leave so I couldn't take the time. I also had the feeling that this was a guarded recipe on her part, maybe not given out to anyone because it was definitely "grandma's famous banana pudding" and when I asked others if they knew the recipe none of them did, and said "good luck getting it!"

I've had regular banana pudding before, but the pineapple gave it alot more zing and flavor.

Guess it's time to start experimenting - when she told me that in addition to the other ingredients, she had thrown in a package of banana instant pudding, I was wondering what she used for extra liquid because with the cornstarch, eggs, etc, wouldn't that make it too thick??

Besides, if I start experimenting TOO much, somebody is going to have to EAT this stuff - and it would probably be me!!

Thanks for posting your Grandma's recipe - I will use it for the base to start my experimentation!

I will welcome other recipes as well -

Love, June
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Anisette Sponge Biscotti
  • ANISETTE SPONGE BISCOTTI 1 stick (8 tablespoons) butter or margarine, at room temperature 1 cup sugar 3 large eggs 1 1/2 ounces anisette liqueur 2 1/2 cups flour 3 teaspoons baking powder Powdered sugar for dusting, i...
  • Classic Lemon Curd (Sunkist)
  • CLASSIC LEMON CURD "Hot or cold, this thick lemon sauce is excellent over fresh fruit, gingerbread, angel food, or pound cake." 1 egg 2 egg yolks Grated peel of 1/2 Sunkist lemon Juice of 2 Sunkist lemons (6 tablespo...
  • Brie and Roasted Garlic Appetizer
  • BRIE AND ROASTED GARLIC APPETIZER 2 whole garlic bulbs 1 (12 ounce) round Brie cheese, room temperature 1 (6 ounce) jar roasted red peppers or 2-3 whole roasted peppers, drained and cut in bite-sized strips (can use 2...
  • Simple French Bread from Joy of Cooking - Baguettes Tip
  • I never could make the baguettes turn out right. Burned on the outside and uncooked in the middle. So I cut the dough into 14 - 16 pieces, let them rise 10 minutes or so on the cookie sheets, baked them on the higher tem...
ADVERTISEMENT
  • Breakfast Bread Like Publix - try this
  • This is REALLY close. Add a tbsp of molasses and use more fruit and walnuts: BREAKFAST BREAD (LIKE PUBLIX) 1 package active dry yeast 1/4 cup warm water, about 105 to 110 degrees F 1/3 cup unsalted butter 3/4 cup ...
  • Children's Cannoli (using ice cream cones)
  • CHILDREN'S CANNOLI 1 (15 oz.) container part skim ricotta cheese, drained* 2/3 cup confectioners' sugar 1/2 tsp. grated orange peel 1/2 tsp. vanilla extract 2 tbsp. miniature semi-sweet chocolate chips 10 sugar ice cr...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Thank You: Thanks, Gina - this sounds good, too
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!