VICKI'S REAL BANANA PUDDING

When we were visiting with our friends, Vicki and Don, in Atlanta recently, for dinner she made her daughter's Meal in One Dish.  Recipe . 

The meal was delicious.  But to top it off, Vicki made Real Banana Pudding.  I have to stress "Real" because I am guilty of always using instant pudding mix when I make banana pudding.  I'm sorry...it is just so easy.

But if I am honest...nothing tastes like the "Real Thing" and I'm not talking about Coke.  I really wanted a second helping but I was afraid they would think I was a pig. So I just have to make some for myself.  You can bet, I will be making it by Vicki's recipe.

Vicki gives credit to Nilla Wafers for the recipe with a few personal changes.

VICKI'S REAL BANANA PUDDING

3/4     cup sugar, divided
1/3     cup flour
dash of salt
3        eggs, separated
2        cups skim milk
1/2     teaspoon vanilla
Reduced-fat vanilla wafers
3        ripe bananas, sliced

Preheat oven to 350 degrees F.

Mix 1/2 cup of the sugar, flour, and salt in the top of a double boiler.  Blend in 3 egg yolks and milk.

Cook, uncovered over boiling water (in the bottom pan) 10 - 12 minutes or until thickened, stirring constantly.

Remove from heat; stir in the vanilla.

Pour just enough of the pudding mixture to cover the bottom of a 2 quart casserole.

Place a layer of vanilla wafers on top.

Then a layer of sliced bananas.

Repeat with another layer of the pudding, then wafers, and lastly banana slices.

Finish off with the last of the pudding.

Make the meringue: 

Beat the egg whites on high til soft peaks form.  Gradually add 1/4 cup of sugar, beating until stiff peaks form.

Spoon meringue over the top of the pudding.  Spread evenly sealing the edges.

Bake 15 - 20 minutes or until browned.

GATHERED TIER SKIRT

My latest sewing project for my granddaughters came about when dil Sara posted a picture of a bunch of girls all wearing a skirt of varying shades of color.  She asked me if I could make the girls a skirt like it.  I checked it out and told her that I could.  The skirt was 3 gathered tiers or bands each one darker than the one above.  She said she wanted it pink….that pink was really big right now.  I noticed that the skirts in the picture were all solid colors and asked her if she wanted solid colors or were prints okay.  She said either one was fine.

It is harder than you might think to find three varying shades of pink that look good together, but I was satisfied with the three I finally came up with.  I have since made them one with prints that I failed to take of picture of before I mailed it to them.

 

I didn’t have a pattern when I got started, but came up with a universal one that can be used for any size….even adult size.  (Don't let the math scare you, you can use a calculator if you need to.) I have inserted examples from my granddaughters' skirts in my explanation of the pattern.  Hope this will make it clear if you have questions.

You need two measurements……

      Waist                        and                         length of skirt

The waist measurement will help you decide how long to cut each strip in the tier or band.

The length measurement for the skirt will help you decide how wide to cut each strip in the tier or band.


FIRST - Let's start with the length of the skirt:

Each finished tier of the skirt will measure approximately the same.  To accomplish this, take the measurement for the length of the skirt and divide it by 3. 

Ex. Sadie’s skirt length is 15 inches.  15/3 = 5.  

Hallie’s skirt length is 17.5 inches.  17.5/3 = 5.833333. …  .  (Make it easy on yourself and use “friendly” numbers to work with.  You can increase or decrease the number slightly and it won’t make that much difference.)  

So, for Sadie's I started with 5 inches and for Hallie's, I started with 5.75 inches.

You want the finished tiers or bands to measure the same length but they don't start off the same depending on where they are in the finished skirt.

The top tier has to allow for the casing and the seam when it is sewed to the middle tier. ( I make my seams 1/2 inch for the gathering instead of the traditional 5/8 inch.)

I allow 1 inch for the casing (and use 1/2 inch wide elastic) and then 1/2 inch for the seam to sew it to the second tier. 

So for my example with Sadie and Hallie’s skirts….

Sadie….top tier    5 + 1 + 1/2 = 6 & 1/2 inches wide

Hallie….top tier    5 & 3/4 + 1 + 1/2 + = 7 & 1/4 inches wide

The middle tier needs 1 extra inch since there will be 1/2 inch seam at top and bottom for the top and bottom tier.  

So for my example with Sadie and Hallie’s skirts….

Sadie….middle tier    5 + 1 = 6 inches wide

Hallie….middle tier    5 & 3/4 + 1 = 6 & 3/4 inches wide

The bottom tier needs 1/2 inch for the gathering seam to the middle tier  and 1/2  to  5/8 for narrow hem for a total of 1 to 1 & 1/8 inches. 

So for my example with Sadie and Hallie's skirts...

Sadie's....bottom tier   5 + 1/2 + 5/8 = 6 & 1/8 inches wide

Hallie's....bottom tier   5  & 3/4 + 1/2 + 5/8 = 6 = 7/8 inches wide

Here it is in generic terms:

Let X = length of skirt (in inches) /3 

1^st tier =  X + 1 & 1/2 inches 

2^nd tier = X + 1 inch

3^rd tier = X +  1 & 1/8 inches

You have figured out the width of the strips, the next thing you need to decide is the length of the strips. You want the skirt to be big enough to be pulled up over the hips.  So add up to 10 inches to the waist measurement for the length of the strip.  The closer to 10 extra inches will just make the total skirt fuller.

For my granddaughters who have waist measurements from 19 to 21 inches, I cut all the panels 30 inches......Since you will cut the material on the fold, each strip will be cut 15 inches long.

.

Here are the tiers or strips after I cut them:

The top tier had 1 strip.

The middle tier had 2 strips.

The bottom tier had 3 

strips.











To assemble the skirt:

Top Tier or band:

With right sides together sew the ends together to make a continuous band.  (I make this seam only 1/4 inch wide and then zigzag or overcast the seam)  Press on right side to one side.  This seam will be the center back of the skirt.

On the upper edge (if you are using a one-way print, this is important - otherwise it doesn't make a difference which edge you chose) make the casing for the elastic by turning down 1 inch and pressing.

To have a "finished" looking casing,
then turn under 1/4 inch and press.











Starting in the center back, stitch close to the edge leaving about 2 inches open (to insert the elastic.  You can also go on and finish the casing by sewing the ends of the elastic together and then top stitching the opening closed.)

The only other thing you have to do with the top tier is divide it into fourths -- front and back.  (Some people just mark the centers and sides but also marking the quarters makes it easier to make your gathers even when pinning the gathered edge to the tier.)   

To do this easily

• lay the band down flat with the seam on one side, then clip at the fold on a diagonal to make a "v" -- this will be the center front. 
• refold the band by bringing the center front (clip you just made) and matching it with the seam or center back -- clip at each fold.  These clips mark the "sides"
• matching these side clips with the center and back and clipping will divide the front and back of the tier in fourths.

Now the middle tier or band:

This band is the easiest one to sew.  

You have two strips cut for this tier and you want to sew them together to make one long band by bringing right sides together, sew one band to the other band, overcast the seams (so they won't ravel when washed), and press to one side. (you have to look closely at the picture)






You will be marking/clipping quarters on both the upper and lower edge of tier: 

• the seams will be the sides...no clipping necessary
• bring the sides together wrong sides together (pin to hold together) and clip the folds on the diagonal to make a "v".  These clips will be the center front and back.
• on each folded end carefully bring the folded edge to the seam keeping the two pieces of material together, then clip the fold through both layers.  This last clips will be the quarters. 

For the gathers, on the upper edge, sew 1/2 inch in from seam to seam with several inches of extra thread at beginning and ending using the longest stitch on your sewing machine.  

I usually start pulling on one of the threads to make gathers before I start pinning.  The middle tier is twice as big as the top tier so the gathers will be fairly thick.  Pin one of the "v" to the center back of the top tier (SEAM) and the seam of the middle tier to the clip of the top tier.  As you make the "gathers" you can match the quarter clips, pin the two together here also and work gathers evenly between pins.  Add additional pins to hold in place and continue this until you have worked all the way around.

With the machine stitch back to normal, stitch over the gathering thread.


Bottom tier or band

The bottom tier will be gathered on the upper edge and a narrow hem on the lower edge.  BUT first you have to sew the three strips together to make one LONG band.  (Same as before.)

Then make the narrow hem.  

I turn up 1/4 inch first and press it.  Then I take it to the sewing machine and just fold this pressed 1/4 inch over again and holding it down with my fingers, top stitch it down to make the narrow hem.








Then I divide it into fourths.  The bottom tier has 3 strips sewed together.  You can easily divide it into quarters by first matching the seams of one of the strips.  Make a "v" clip at the fold.  This will be the center front.

When you refold the long band, match this "v" with the seam for the other two strips.  The seam will be the center back.  Pin them together to hold in place. When you clip on the folds formed this time, you will be clipping the sides.  As in the middle tier, bring the folds to the centers you have pinned together and clip through both pieces to mark the quarters.

Repeat as before and gather the upper edge and then sew to the middle tier.

I have tried to make this clear, but if you have any questions, please leave a comment and I will get back to you asap.  The skirts turned out so precious.  I hope you will have the same results.

DINNER IN ONE DISH

We returned last week from a 12 - day vacation.  Half of it was visiting with family and friends which is always great.  We left KCMO in the rain and it seemed like we carried the rain with us most of the time.  By the time we got back home we had put 3000 + miles on the rental car and traveled in 9 states.  

I haven't published any post since we got back as it is always difficult to get back into your daily routine especially when you are away from home that long.  Needless to say I have a "bunch of posts" in my mind (from recipes to "points of interest" we visited) that I just need to find time to sit down and do.  

I am also working on a tutorial for a gathered tier skirt I made for my granddaughters.  You saw two of them wearing the skirt in the Mother's Day post HERE.  Sewing/quilting tutorial always take me a while to write because I am such a detailed person (the teacher in me) and I want to make sure I am not too detailed but detailed enough.  Fine line.....Anyway I hope to get it finished and published soon.

Recipes are always quick for me to do so I thought I would share a dinner we enjoyed when we visited out friends, Vicki and Don, in Atlanta.  

We met Vicki and Don here at church in KCMO.  They attended our Sunday school class called the Bible Boomers.  Vicki also became active with our United Methodist Women's unit, Hope Circle.  We even attended the UMW's General Conference meeting in St. Louis.  BUT Don was transferred to Atlanta and they moved back to Atlanta.  When we were planning our trip and knew we would be going through Atlanta, I knew we had to go by and see them.

For dinner Vicki had decided to make a recipe that her daughter Kristi makes and calls One dish Meal in One.  You can use a variety of meats such as chicken or pork chops, but Vicki knew we liked chicken and decided to use that.  She also said you can use a variety of vegetables including broccoli or carrots.  She used chicken tenders but said she usually used boneless chicken breasts. The great thing about the recipe is you have a little time to prepare it and then you can go on and visit with the company or other things you need to do.  It fed the 4 of us and there was enough leftover for Don to take to work for his lunch later that week.

DINNER IN ONE DISH

1     stick of unsalted butter (can use low fat margarine--at least 60% vegetable spread)
1     package Zesty Italian Salad Dressing Marinade mix
2     lbs chicken (5 - 6 boneless chicken breast)
red potatoes
frozen green beans

Preheat the oven to 350 degrees F.  Spray a pyrex baking dish with cooking spray.  (Vicki used a dish that was 15 x 10 x 2)

Melt the butter/margarine in the microwave in a small bowl.

Arrange the chicken down the center of the dish. (Remember Vicki used chicken tenders this time.)

Cut the 3 - 5 red potatoes (or enough to fill in one side of the dish) into chunks.  Fill in one side of the dish with the potatoes.

Arrange the frozen green beans on the other side of the dish.

Sprinkle the dry salad dressing marinade mix evenly over the dish and then pour the melted butter/margarine over all.

Will be ready for the oven after you cover it with foil.

Bake for 1 hour or less (about 45 minutes) if using chicken tenders.







Remember it also works well with pork chops.

Vicki also made real banana pudding for dessert, but I need to do some work in my sewing room, so I will share that recipe with you soon in another post.

Our visit with Vicki and Don had to end too soon and we had to leave to go to Macon where my husband played a round of golf on the first golf course he ever played on.  We also drove around and found places he remembered from his childhood growing up there.  Before it started raining we toured the Ocmulgee National Monument (Indian Mounds).  Have pictures of all these places to share with you too.

Here is a picture of Vicki and me as we were getting ready to leave.

Oh btw, they really appreciated the rain we "brought them" on Sunday night.  Since we left, they have had plenty more, but they hadn't seen any rain in quite a while when we got there.  The rain prevented us from walking around in their neighborhood which would have been nice, but it didn't prevent us from "catching up" inside.  A fun visit.

BANANA NUT LOAF

I made this recipe for Banana Nut Loaf the day before going on vacation.  I froze one of the loaves and wrapped the other one and took with us.  

When we got to Atlanta to visit with friends, Vicki and Don, she cut it and we enjoyed some of it for breakfast.  I told her I hadn't made it in a long time, but I thought it was probably good.  It was!  

I left her a couple of slices and I took a couple with me to enjoy later on our trip.  (We had that many slices left because she ate the last two slices of the Banana Blueberry Mini loaves I had made the same day and brought...I only had two slices left because we had been enjoying it during the first couple of days of our trip.  She liked it so much so chose to eat the last slice of it instead of this recipe.)  Missed that recipe....check it out HERE.  

Anyway it is a good recipe for banana nut bread.  Hope you will continue reading.

I found this recipe in a Family Circle magazine way back in 1983.  At least that was the first time I made it.  The recipe card is fairly soiled so I think it was a favorite back then.  The only changes I made from when I used to make it was using soft wheat flour for the all purpose flour and the sugar blend for the cup of sugar.  I find the sugar blend is just as sweet as using all sugar but I can enjoy the fact that I have reduced the calories. I also made two generous mini loaves instead of the larger loaf.  That way I can freeze one or both for later enjoyment.

BANANA NUT LOAF

1/2     cup margarine ( 1 stick)
1        cup sugar ( I used 1/2 cup sugar blend)
1        egg, beaten
2        cups all purpose flour 
1        teaspoon baking powder
1/2     teaspoon baking soda
1        cup mashed bananas (2 large bananas)
3        tablespoons milk
1/2     cup chopped walnuts

Preheat oven to 350 degrees F.  Spray a 9 x 5 x 3 - inch loaf pan.  (I used two mini-pans)

Beat margarine, sugar, and egg until fluffy.

Combine bananas and milk.

Sift (or stir with a whisk) flour, baking powder, and baking soda.

Stir into sugar mixture alternately with banana/milk mixture (beginning and ending with the dry ingredients).

Stir in nuts.

Turn into prepared pan.  I made 2 generous mini loaves.

Bake for 1 hour for one loaf or 40 - 45 minutes for mini loaves.  Check doneness with a toothpick.

Cool in pan on wire rack for 5 minutes.

Turn out of pan and cool completely on wire rack.  

BANANA BLUEBERRY MINI LOAVES

This is another recipe I found in one of my mother's recipe boxes.  
I had bananas that I needed to use (too bad it only needed one of them) and I had the blueberries I bought recently at Aldi's.  I will have to add the leftover blueberries to the rest that I already have in the freezer and my husband will eat the bananas.  He isn't as "picky" as I am about bananas he will eat.  

I did reduce calories by using applesauce for the oil and cut the sugar in half by using a sugar blend.  She had written just plain yogurt and I used plain, non-fat Greek yogurt with added protein.  I'm sure she would have done the same thing if she were alive and making them now.  The way we cook has really changed the last 10 or so years, hasn't it?

I hope you will give it a try. They are really moist.

BANANA BLUEBERRY MINI LOAVES

1      cup sugar (I used 1/2 cup sugar blend)
1/2   cup oil (I used 1/2 cup applesauce sweetened with Splenda)
1/2   cup mashed ripe banana (1 large)
1/2   cup plain non-fat Greek yogurt
1      teaspoon vanilla
2      eggs
2      cups flour
1      teaspoons baking soda
1/2   teaspoon salt
1      cup fresh or frozen blueberries

(I quick froze my fresh blueberries for about 30 minutes beforehand)








Preheat oven to 350 degrees F.  Spray 3 mini loaf pans with cooking spray.

Combine the sugar, oil (applesauce), banana, yogurt, vanilla, and eggs in a large bowl.  Beat with a whisk til well blended.

Combine the flour, soda, and salt in another bowl with a whisk.

Add to the wet mixture and stir well.

Fold in the blueberries.  This is so much easier to do when the blueberries are frozen.

Pour evenly in the three mini pans.








Bake for 40 - 50 minutes.  Check doneness with a toothpick.

Cool 5 minutes on a wire rack.









Remove from pans.

Wrap lightly with foil and store in the refrigerator.

I have never done this before with a recipe.  But because they are still fairly warm, moisture forms, and they are really moist.  I waited until the next day to cut and eat a slice.