Some of Dolly's Favorites that I enjoy too.
Banana Pudding
3/4 c. sugar
1/4 c. flour
1/4 t. salt
3 c. milk
3 eggs
1 1/2 t. vanilla
8 oz. vanilla wafers (about 60 cookies), divided
4 bananas, 1/4 inch slices
In sauce pan: Mix sugar, flour and salt. Whisk in the milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low ; cook and stir 2 minutes longer. Remove from heat.
In a small bowl, whisk the eggs. Then whisk a small amount of the hot mixture into the eggs; return all to saucepan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally.
In an ungreased 8 inch square baking kish, layer 25 vanilla wafers, half the banana slices and half of the pudding. Repeat layers.
Press plastic wrap onto surface of pudding . Refrigerate 4 hours or overnight. Just before serving remove wrap; crush remaining wafers and sprinkle over top.
Butterscotch Pie
Crust:
1 3/4 c. chopped pecans
3 T. softened butter
3 T. brown sugar
1/4 t. salt
Filling:
1 c.. brown sugar
2 T. cornstarch
2 T. flour
2 T. butter
1/4 t. salt
2 egg yolks, beaten
3/4 c. sweetened condensed milk, blended with 3/4 c. water
1 T. vanilla
Whipped cream
Make the crust:
Spray a 9 inch pie plate with cooking spray. Mix together in a bowl; the chopped pecans, butter, brown sugar and salt using a fork. Press the mixture into the pie plate evenly over the bottom and up the sides.
Bake the crust at 375 for 10 minutes until the nuts are browned and fragrant. Move the pie pan to a cooling rack.
Make the filling:
Mix together the brown sugar, cornstarch, flour and salt in a double boiler, then add the butter. Bring water in the bottom pan to a summer over medium-high heat. Stir the ingredients in the top pan until they are combined.
Slowly whisk in the sweetened condensed bilk and water misture. Whisk in the egg yoilks, working quickly so they don't scramble (this is called tempering eggs). Stir the pudding mixture constantly until it's smooth and thick enough to coat the back of a spoon.
Remove the pan from the heat and stir in the vanilla.
Bake the pie:
Pour the pudding mxiture into the baked pie crust. Bake it at 300 for 15 minutes, until the filling is warmed through and firm. Remove the pie to a cooling rack.
The pecans from your crust may float up into the filling and end up on top. That's OK - the end result is still delicious.
Chill and serve:
Once the pie has cooled to room temperature, cover it and chill it for several hours or overnight. Serve slices of the chilled pie plain or all Dolly-ed up with whipped cream. Keeps in the fridge for up to 5 days.
Cinnamon Roll Bread
1/4 c. butter, softened
1 1/3 c. sugar, divided
1 egg, room temperature
2 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. buttermilk
1 T. cinnamon
In a large bowl, beat the butter, 1 c. sugar and egg until blended. Combine the flour, baking powder, baking soada and salt; add to egge mixture alternately with buttermilk. In a small bowl combine the cinnamon and remaining sugar.
Pour 1/3 of the batter into a greased 8x4 inch loaf pan; sprinkle with 1/3 of the cinnamon sugar. Repeat layers twice. bake at 350 for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
There is also the Dollywood Cinnamon Bread recipe I would like to try.
Other Favorites are Chicken and Dumplings, Biscuits, 5 Layer Casserole, Roast Pork, Milk Gravy, Cornbread, Country Fried Chicken, Creamy Coleslaw and Pecan Chicken Salad.
And here is my Dolly Parton Hybrid Tea Rose Patent No 5608 Orange Red. It sure has been pretty this season!! It was given to me by my FIL back in the mid to late 1980s. Believe it or not I still have the tag!!
I Will Always Love You!! Dolly !!!!
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