Aunt Margaret's Dessert Recipes: Banana Pudding and Butterscotch Pie

My great aunt Margaret was known as the guitar player at her Church and a most-excellent seamstress by her family.  She was also know as a great cook.  Below are two dessert recipes she shared. 

Banana Pudding Supreme

Ingredients
1 (8-oz) package cream cheese, softened
1 (14-oz) can sweetened condensed milk
2 cups whole milk
1 (6-oz) package instant vanilla pudding mix
1 (12-oz) box Vanilla Wafers cookies
1 (8-oz) carton Cool Whip whipped topping
4 bananas, sliced and dipped in Real Lemon juice*

Directions
1. Cream the cream cheese until smooth in large bowl.
2. Mix pudding mix with whole milk; add in condensed milk.  
3. Add pudding/milk mixture to cream cheese.  Fold in half of the Cool Whip. and mix well together.
4. Layer pudding mixture, cookies, and bananas in dish; top with remaining Cool Whip
5. Chill.

*NOTES:  lemon juice prevents blackening too soon and gives it a good flavor
If you need more, double the recipe!

Butterscotch Pies 

Ingredients
4 egg yolks (save whites for meringues)
6 Tablespoons cornstarch 
1 cup sugar
1/2 teaspoon salt
3 cups milk
1 cup light brown sugar
4 Tablespoons margarine
2 pie crusts

Directions
1. Mix all ingredients, except margarine, together and cook over low heat.
2. Add margarine and let cool; ,ix well together.
3. Pour into 2 baked pie shells.
4. Beat egg whites into meringue and cover top of pies,  Brown in oven.
5, Let the pie stand at room temperature in a draft-free spot before serving.*

*NOTE: Do not refrigerate pie immediately as it may make meringue weep (water on top).  However, after a few hours pie will need to be refrigerated.

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