Cooking LIght ~ Gingery Banana Pudding

The Cooking Light Virtual Supper Club is re-creating memories this month . . . The theme for our supper club is 'Everything Old is New Again' The idea was to recreate some of our favorite recipes from Mom's kitchen.
I thought of the Banana Pudding that was served at the WhistleStop Cafe . . . Yummy ~ but full of calories. Instead I found this recipe for  Gingery Banana Pudding on Cooking Light. It is a 'little' lighter with fresher ingredients.
The flavor is kicked up a notch with fresh ginger, gingersnap cookies (I used Gluten-Free) and a bourbon cream on top.
That is making the old New again ~

Gingery Banana Pudding with a Bourbon Cream
1/2 cup sugar
5 tablespoons cornstarch
1/8 teaspoon salt
4cups 1% low-fat milk, divided
2 large egg yolks
2 teaspoons vanilla extract
4 ripe bananas, divided
12 gingersnaps, crumbled and divided
1/2 cup heavy whipping cream
1 teaspoon sugar
1 tablespoon bourbon (optional)
1/4 cup chopped pecans, toasted
2 tablespoons minced crystallized ginger

Combine first 3 ingredients in a saucepan. Gradually whisk in 3 cups milk. Heat to 180° or until tiny bubbles form around edge (do not boil).
 Combine remaining 1 cup milk and yolks; stir with a whisk. Gradually add 1 cup hot milk mixture to yolk mixture, whisking constantly. Add egg yolk mixture to pan. Bring to a boil; cook 2 minutes or until thick, stirring constantly

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Place pan in a large ice-filled bowl for 20 minutes or until mixture cools, stirring occasionally. Cover surface of pudding with plastic wrap. Refrigerate 2 hours or until chilled.

Mash 2 bananas; cut remaining 2 bananas into 1/4-inch-thick slices. Stir mashed and sliced bananas and half of gingersnaps into pudding; chill 30 minutes.

Combine cream and 1 teaspoon sugar in a medium bowl. Beat with a mixer at high speed until stiff peaks form; stir in bourbon, if desired.

Spoon 2/3 cup pudding into each of 8 dessert glasses; divide remaining gingersnaps among servings. Top each serving with 2 tablespoons whipped cream, 1 1/2 teaspoons pecans, and 3/4 teaspoon ginger.

It is definitely not the Whistlestop Banana Pudding ~ It is yummy and there isn't a vanilla wafer in sight.

 
Now . . . let's see what everyone else has brought for our Old Timey ~  New Style feast.
Jerry has upgraded the classic Green Bean Casserole
Val is making Meatloaf Bolongese
Susan is bringing Curried Crab Salad on Belgin Endive Spears
Sara is updating a Wedge Salad
Y'all enjoy ~
Sandi

Southern Pecan Pie

This is the 'new' Southern Pecan Pie from the pages of Southern Living. (I had to go all the way to Boston to see a copy of Southern Living) 

This pie is really different ~ and really yummy.
The sweet and salty topping that is poured over a chocolatey brownie filling is rich and filling . . . this ain't your grandma's pecan pie.

Salted Caramel-Chocolate Pecan Pie
Chocolate filling
1 1/2 cup sugar
3/4 cup butter, melted
1/3 cup all-purpose flour
1/3 cup unsweeteded cocoa
1 Tbs corn syrup
1 tsp vanilla
3 eggs
1 cup chopped pecans
1 9inch piecrust
Salted Caramel Topping
3/4 cup sugar
1tbs lemon juice
1/3 cup heaby cream
4 Tbs butter
1/4 tsp salt
2 cups toasted pecan halves
corse sea salt
Preheat oven to 350

Stir first 6 ingredients in a large bowl. Incorporate eggs, stirring until well blended. Fold in chopped pecans.

Pour into pie shell. Bake for 35 minutes. The brownie filling will be soft. 
For the topping: Bring sugar, lemon juice and 1/4 cup water to a boil over high heat.
Do Not Stir. Bring to a boil, gently swirling for about 7 minutes until it becomes the perfect caramel color. Remove from heat, add butter and then cream and salt, stirring until it stops bubbling and is smooth.

Arrange pecan halves on the top of the baked pie.
Top with warm caramel.
Cool and top with sea salt.

Like I said. . . this ain't your Grandma's pecan pie.  It is still a hit!
Maybe even a New Holiday Tradition.


I am also joining Our World Tuesday
Y'all enjoy the ride~
Sandi