Tasty Tuesday

My Daddy makes better Banana Pudding than your Daddy!!

And he enjoys making it and takes great care in making it so perfect.

I finally took the time to take some pictures of him making

it for our Crenshaw Family Reunion this past weekend.

See that cute smile, he was grinning at me for taking his picture.

He's having some health problems and is having some tests run today

could you please keep him in your prayers?

Thanks.

This is an email he sent us a few weeks ago about the said Banana Pudding:
Dear ones,
Last night I went to General Priesthood meeting at the Stake Center. Our Stake President, Gene Patch, was making his way around the chapel greeting and shaking hands with all the brethren, when he got to the Palatka bunch he came down the row shaking hands and when he got to me he said, "Hi Bro.Crenshaw, oh by the way, a few days ago, Elder Gonzales of the Seventy was in our home for dinner and my wife fix your recipe for your banana pudding and it was delicious and Elder Gonzales said so too. He continued and said to tell Bro. Crenshaw it was great. So we gave you the credit for the recipe."

Last year when we had Ward Conference and dinner afterwards I fix two pudding so most would have some. Well, the Stake Presidency and wives were there and they got some of my banana pudding and they told me the really liked it. Around the first of the this year President Patch and Sister Patch was here for a Scout Court honor. I spoke to them she ask if I would give her my recipe for my banana pudding and I said if you'll give me your e-mail I'll send it to you. So she did and then I did.

Didn't hear anymore about it until last night when he told me the above information. It tickled me and I laughed and laughed. What a moment, just had to share that with y'all.

Y'all be good.
Keep the Faith,
I love you all,
Papa, Billy

I just thought that was so sweet and wanted to share it with yall along with the recipe again!

Papa's Banana Pudding

Ingredients:

4-6 ripe bananas, mellow, not mushy

1 box of vanilla wafers

small can 8 oz of crushed pineapple

2 cups of cold milk, skimmed

1 large box INSTANT VANILLA pudding mix

1 tub of cool whip topping

Directions:

Make sure cool whip topping is thoroughly thawed. Place cut up bananas and wafers in layers in serving bowl. Save about 12-15 wafers and crumbs to decorate the topping. Mix together the crushed pineapple and its juice, 2 cups of cold milk and slowly stir in the instant vanilla mix, remember the box calls for 3 cups of milk but you are substituting 8 oz of pineapple & juice for one cup of milk. Then shake or beat with electric beater as directed on package, at least one and a half minutes, then pour evenly over the wafers and bananas. When the liquid has settled, spread the topping over the mixture. Add the saved wafers and add them in your own design and sprinkle on the crumbs. Best when chilled a few hours or over night in the fridge. Enjoy the taste and the compliments. Guaranteed!

Try it you'll like it, I promise!

Coconut Cheese Topped Brownies

I think I could rename these brownies,

German Chocolate Brownies,

because that is what they reminded me of when I tasted them.

Very easy to make and very moist.

Just make a box of Milk Chocolate, Fudge, Brownie mix

by the box directions.

Add one cup of milk chocolate chips to the mix.

Pour into greased pan.

Then mix together:

1 8 oz. package cream cheese

1 Tablespoon all purpose flour

3 Tablespoons sugar

1 large egg

Pour over brownie mix and spread to the edges.

Bake as per directions on the box.

Quick and fancy.

1 cup sweet coconut

Amish Bread Pudding

Nattie Em's Old Town Cafe, in Brunswick, GA. is owned by friends and they make the bestest Bread Pudding EVER!

Brings back those old memories of my Grandma's bread pudding.

A taste that goes with a great memory.

When Dad passed away they brought a big pan of it to Mom Griffis' home.

I've been thinking about it a lot lately.

I've never made Bread Pudding before and I thought it was time I started.

I googled the recipe and looked at lots of them but when I found this one here, I though, you know, the Amish pretty much get most things right and how could I go wrong?? This was an easy recipe and one that I will use again. I do think I will try some of the other Sauces, like lemon or caramel, just to see if I like them too.

Amish Bread Pudding

2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup light brown sugar

3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)

(I used Cinnamon Raisin Bread from the 'day old bread store' and then didn't add anymore raisins. It was perfect!)
1/2 cup raisins (optional)

1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

3. Place bread in a lightly greased 1 1/2 quart casserole.

4. Sprinkle with raisins if desired. Pour batter on top of bread.

5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).

Bread Pudding Sauce

1 cup whole milk
2 Tablespoons butter
1/3 cup granulated white sugar
1 teaspoon vanilla
1 Tablespoon flour
dash of salt

Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

Ella's Crack(er) Story

This is Tauna, my Evil Twin and Ella's niece Susan.

You have got to go here and read the cutest story on Tauna's blog!

It is a small world!

Do You Remember Congo Squares?

This is another one of those recipes that I have had in my recipe book since the 70's. I probably haven't made them since the early 90's that is until this weekend. I made them and took them to a baby shower. They were as good as I remembered.

Congo Squares
3/4 cup butter, melted
2 1/4 cups packed light brown sugar
3 eggs
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped walnuts
6 ounces semi-sweet chocolate chips

1.Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan. Set aside.
2.In a large mixing bowl, combine butter or margarine and brown sugar; cool slightly. Beat in eggs, one at a time. In a separate bowl, combine flour, baking powder, and salt; add to sugar mixture and mix well. Stir in nuts and chocolate chips.
3.Pour into prepared pan. Bake for 25 to 30 minutes. When almost cool, cut into 48 squares.

Poppycock

This is my Sister in Law, Sheri's , grandma's recipe.

We love this stuff.

She makes it at Christmas for us.

This is the first year I've made it.

I love that it is so easy!

I like it better with the corn puffs.

You don't have to worry with popcorn hulls.

If you can boil and stir you can make this awesome treat!

Y~U~M!

Grandma Mine's Poppycock

3 quarts popped popcorn or butter corn puffs

1 1/2 cups pecans

2/3 cups slivered almonds

1 cup butter

1/2 cup white corn syrup

1 1/3 cups sugar

1 teaspoon vanilla

Combine popcorn and nuts. keep warm. Combine sugar, butter,and syrup in a heavy saucepan. Bring to a boil over medium heat stirring occasionally. Boil for 10-15 minutes. Remove from heat and add vanilla. Pour over popcorn mixture and mix well. Spread on cookie sheet to dry. Enjoy!