Dolly Parton Favorites in Memory of Dolly

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 !!!!

Berry Bread Pudding

 For all those berries I put in the freezer this summer.  

Berry Bread Pudding

1 loaf bread

1 bag frozen berries 

5 eggs

2 T. sugar

1 c. milk

1 t. vanilla or almond extract 

Cube the bread and place in 6 qt. crock pot.

Sprinkle the frozen berries over the cubed bread.  

Mix together the eggs, sugar, milk and vanilla.  Pour over the berries.  

Cover and cook on high for 2 - 3 hours.  Best served warm with whipped cream or ice cream.  

Mug Recipes....

 Did a little Young Men's Activity tonight.  Teaching how to cook on a mission, college or just an everyday snack.  Meals in a Mug.  A great resource for this is Gemma's Bigger Bolder Baking.  She has hundreds of similar recipes 

Mac Cheese in a MUG

 Place in Mug:  (a tall mug is best for this one) 

1/3 c. macaroni

¾ c. water

Microwave for 3 minutes 30 seconds.

Stir.  Cook up to 3 more minutes, until the pasta if fully cooked.

Drain.

 Add:

¼ c. milk

½ t. cornstarch

A couple shakes of Garlic salt

A couple shakes of Ground mustard

1/3 c. grated cheese

Microwave 1 minute.  Stir.  Add Salt & Pepper as needed. Enjoy!

 

  

Chocolate Mug Cake

 Place in Mug:

2 ½ T. flour

2 ½ T. sugar

1 T. cocoa

¼ t. baking powder

Pinch of salt

Stir.

 Add:

2 T. milk

1 t. oil

1 small egg

2 T. chocolate chips

Stir.  Microwave for 1 minute.  Add more time if needed but don’t overcook or your cake will be tough.

 

 Mug Pizza

 Place in mug:

¼ c. flour

1/8 t. baking powder

1/16 t. baking soda

1/8 t. salt

Stir.

 Add:

3 T. milk

1 T. oil

Stir.

 Layer on top of batter:

1 – 2 T. pizza sauce

Pepperoni slices

1 – 2 T. mozzarella cheese

½ t. Italian or Pizza Seasoning

Microwave 1 minute 20 seconds. 

 

 

Chocolate Pudding in a Mug

 Place in mug: (you need a tall mug for this one)

3 T. chocolate ships

1 t. cornstarch

Stir.

 Add:

1/8 t. salt

1 t. vanilla

½ c. milk

Stir well.  Microwave for 1 minute. 

Stir.  Microwave for 30 seconds.  Stir.  If not thick enough continue to microwave for short intervals.  It will boil over so watch closely. 

Stir and serve.  It is best warm!!!

 

 

Butterfinger Delight

A spin off of our favorite Butterscotch Delight.

Butterfinger Delight

32 Oreo cookies,crushed

5 T. melted butter

8 oz. cream cheese, softened

1 c. powdered sugar

3/4 c. peanut butter

1 bag mini butterfingers, crushed (about 12 minis), divided

16 oz. Cool Whip, divided

Large 5.9 oz. Instant chocolate pudding 

2 c. milk

Stir together crushed cookies and melted butter.  Press firmly into a 9x13 baking dish and refrigerate.

Beat together cream cheese, powdered sugar and peanut butter.  Fold in half of Cool Whip and half of the crushed Butterfingers.  Spread over the Oreo crust.

Beat together the pudding and milk.  Beating 2 to 3 minutes, until thickened.  Pour over the peanut butter layer.  

Top with the remaining Cool Whip and sprinkle with the remaining crushed Butterfingers.  Refrigerate until serving time.  

Notes:  Butterfingers are easily crushed while in the wrapper by tapping with a rolling pin.  

Could use small box (3.9 oz.) of chocolate and small box of vanilla instant pudding mixed with 3 c. milk.

Log Cabin Day 2019 Instant Pot Recipes by Surine

These recipes were shared by Surine Greenway at our 2019 Log Cabin Day.

Taco Pasta in the Instant Pot

1-2 lbs. Hamburger
3 T. taco seasoning
16 oz. tomato sauce
15 oz. black beans, drained
15 oz. corn, drained
4 c. beef broth
1 lb. small pasta (medium shells)
1 1/2 c. shredded cheese (cheddar, mexican blend or cheddar jack)
Set instant pot to Saute and brown the hamburger.  Stir in seasoning, sauce, beans, corn, broth and pasta.
Place lid on Sealing.  Change setting to manual and adjust time to 5 minutes.  Quick Release.
Remove lid.  Top with cheese and set lid on for a minute or two until the cheese is melted.  Serve with desired toppings, such as, sour cream, taco sauce, etc.

Chicken Tortilla Soup
1 1/4 lb raw boneless skinless chicken breasts (about 3–4 Breasts)
10 oz. diced tomatoes with green chilies
14.5 oz. diced tomatoes (no salt added)
1 cup frozen corn thawed
1 cup black beans (no salt added), drained & rinsed
1 medium onion, diced
1 jalapeno, diced
2 cloves garlic, minced
4 cups of organic, low sodium chicken broth or stock
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. Himalayan salt
1/4 tsp. black pepper
TORTILLA STRIPS:
4 organic corn tortillas
olive oil cooking spray
Himalayan salt
Optional toppings – avocado, cheese, lime, Greek yogurt, cilantro
Toss all the ingredients for the soup into your Instant Pot and give it a stir.
Turn onto to manual setting for 15 minutes. It will take about 10-15 minutes to come to pressure. When the timer is up, carefully switch to quick release (I put a kitchen towel over the top to be safe). Once the the steam stops, carefully open the lid and shred the chicken with two forks.
To make homemade tortilla strips:
Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.
Enjoy with toppings!         source:  confessionsofafitfoodie.com

Rice Pudding
2 cups milk
1¼ cups water
1 cup long-grained rice (you can use short-grain if you like)
1 can sweetened condensed milk
⅛ cup sugar (I use Vanilla sugar)
⅛ teaspoon sea salt (table salt works too)
1 teaspoon vanilla extract
Add milk, sugar, water, and salt to Instant Pot
Add rice to milk mixture.
Stir
Place lid on Instant Post, seal lid, and close vent.
Press the Porridge button. The rice will take 20 minutes to cook on this setting.
When the timer beeps, allow Natural Pressure Release for 10 minutes.
After 10 minutes, press the Cancel button and open vent to release pressure.
When depressurized, open lid.
Add Sweetened Condensed milk and vanilla.
Stir until well mixed.
Serve with optional choice of toppings.
Source:   Mommysmemorandum.com

Brown Sugar Carrots
32 oz bag of baby carrots
1/2 cup brown sugar
4 tablespoons butter
1/2 tsp salt
1 cup water or chicken broth
Place in your electric pressure cooker in this order: carrots, brown sugar, butter, salt & water..
Add the pressure cooker lid and set it to sealing.
Set the timer for 4 minutes.
Do the quick release to release the pressure.

Give the carrots a quick toss in the sauce and serve immediately.

Rice Pudding

We had a sibling luncheon for Connie before they leave for her appointment at the Huntsman Cancer Center.  I have never had much luck making rice pudding.  But it is Connie's favorite.  So I decided to try to make it in the Instant Pot.  I combined several recipes and this is what I did.  Everyone loved it....especially Connie.  I think the trick to this is to use cooked rice that has been chilled.  I discovered that on accident!!

Instant Pot Rice Pudding
1/4 c. butter
2 c. cooked rice, chilled
4 c. milk
2 c. water
1 c. sugar
1 t. vanilla (double if not using almond extract)
1 t. almond extract (optional)
1 t. cinnamon
1/2 t. nutmeg (optional)
3 eggs
1/2 c. evaporated milk

Melt butter in instant pot on Saute.
Stir in rice, until coated in butter.
Add:  milk, water, sugar, vanilla, almond extract & cinnamon.  Stir well.
Place lid on and close steam valve.
Set on high pressure for 14 minutes.  Allow steam to release naturally.  Remove lid (it will not look done, but it is).
Whisk together eggs and evaporated milk in a bowl.  Add a few spoonfuls of the rice pudding to this mixture and stir well.  Then add to the egg mixture into the rice mixture.
Turn to Saute and bring mixture to a boil and boil for 1 to 2 minutes, stirring when it starts to boil to prevent sticking.  It will start to thicken.  Serve warm or chilled.  Sprinkle with additional cinnamon or nutmeg.
Makes 12 to 14 servings.

Banana Pudding Poke Cake

BANANA PUDDING POKE CAKE
1 box yellow cake mix (& ingredients to make cake as directed on mix)
2 small boxes instant banana pudding
4 c milk
8 oz. whipped topping
20 vanilla wafers, crushed
sliced bananas -
Prepare cake in 9 x 13 pan according to directions on box. When golden, remove from oven and let cool for a few minutes. When just slightly cooled, use the handle end of a wooden spoon to poke holes into the baked cake. Don't be skimpy,  make lots of holes & make them big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.
Prepare pudding mixture. Combine 4 cups of milk and pudding mix; whisk until fully combined and there are no lumps.  Pour pudding mixture over entire cake before it starts to gets thick. Spread evenly, filling all holes.
Refrigerate for two hours or until set.
At serving time, top with sliced banana, whipped topping, and crushed vanilla wafers.

Banana Pudding

BANANA PUDDING FROM SCRATCH
1/2 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. milk
4 separated eggs
1 tbsp. vanilla flavor
1 box of Nilla Vanilla Wafers
4 med. ripe bananas

Mix flour, salt, and sugar; add milk slowly. Stir constantly over low heat until thickened. Stir and cook for about 15 minutes. Beat egg yolks in bowl and stir into mixture slowly stirring constantly. Cook about 5 more minutes stirring constantly. Remove from heat and add vanilla. Line bottom of casserole dish with vanilla wafers, bananas (sliced) and custard mixture. Repeat layers, ending with custard on top. Beat egg whites until stiff. Add 1/4 cup sugar; whip until it peaks. Spread on top of custard and bake in oven at 450 degrees for about 5 minutes or until browned. Remove from oven and serve.

Bread Pudding with Caramel Cream Sauce.....

Bread Pudding with Caramel Cream Sauce
10 oz loaf of day-old French bread, crumbled
4 c. milk
2 c. sugar
8 T. butter, melted
4 eggs
2 t. vanilla
1 t. cinnamon
1 t. nutmeg
Combine all ingredients in a large bowl. Pour into buttered 9×13 dish. Place in cold oven and turn on to 350 degrees. Bake for 1 hour and 15 minutes or until top is golden brown. Serve warm with sauce.
Caramel Cream Sauce
½ c. sugar
½ c. brown sugar
2 T. flour
1 c. whipping cream
¼ c. butter
2 T. vanilla
Combine sugar, brown sugar, flour, and whipping cream in saucepan. Bring to a boil. Remove from heat and add butter and vanilla. Pour over each serving of bread pudding.

Bread & Butter Pudding with Caramel Sauce

On our cruise this was one of our favorite desserts.....here's a couple recipes that look pretty close....gonna try it soon! For the sauce...I will use my 6 minute Caramel Sauce recipe....yes I've adapted it once again!!

Bread & Butter Pudding with Caramel Sauce
3/4 cup unsalted butter, creamed well
20 slices white bread, with crusts
2 cups granulated sugar
2 tablespoons granulated sugar, for sprinkling over bread
1/2 teaspoon cinnamon
1 vanilla beans, split or 1 tablespoon vanilla extract
6 cups whole milk
6 large eggs
4 large egg yolks
1/2 teaspoon salt
Caramel Sauce
1/4 cup butter
1 1/3 cups granulated sugar
2 1/2 cups half and half milk

Preheat the broiler.
Butter one side of each slice of bread and toast them with the buttered side up. Watch carefully as not to burn.
Stand bread slices upright to cool-- do not stack as they will stick together-- When toast is cool and dry, trim off crusts and cut into triangles.
Arrange in a deep 10 inch cake pan, in a spiral overlapping, with the points up. There will be an empty space in the center.
Sprinkle with the 2 tbsp sugar and the cinnamon. Set aside.
Split the vanilla bean and scrape the seeds into the milk in a saucepot, over medium heat.
Note: If using extract, do not put it in the milk here, scald the milk alone.
In a large bowl, beat the eggs, remaining sugar, salt and vanilla extract if been used, until smooth and lemon colored-- about one minute.
With mixer on low, and in a stream add the scalded milk-- now remove the vanilla bean.
With a ladle pour as much of this custard into the centre of the cake pan, careful not too overflow-- let stand and keep adding more, as its been soaked in.
Bake in a hot 400°F oven in a hot water bath-- for about 40 minutes until pudding is firm and puffed and golden brown-- Remove and place on a rack to cool.
Sauce-- Put butter in a pot, and pour in the sugar.
DO NOT STIR Over medium heat allow sugar to caramelize slowly--should take 10 minutes or so.
Stir when mixture is a nice brown colour and bubbling.
Continue until its a dark golden brown-- Stir in small amounts of the cream, it will harden up-- but then will go back to a liquid, or a thick syrup-- Strain through a sieve, and keep hot in a warm water bath, until needed.
To serve-- cut the cake into ten portions, as you would a pie-- using a knife and a pie lifter to remove, as not to loose any custard-- Pour some sauce over each.

Read more at: http://www.food.com/recipe/bread-and-butter-pudding-with-caramel-sauce-82694?oc=linkback

Here is another version.....

Old Fashioned Bread Pudding with Caramel Sauce
7 cups white bread or 7 cups egg bread, cut into 1 1/2 inch cubes
1/2 cup golden raisin
1/2 cup melted butter
4 whole eggs
1 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon grated nutmeg
2 teaspoons vanilla extract
2 cups half and half milk
2 cups whole milk
Carmel Sauce
1/2 cup butter
1 cup light brown sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup evaporated milk

Place the bread cubes in a 9 x 13 buttered glass pan.Sprinkle the raisins over the bread.
Drizzle on the melted butter, do not mix into the bread cubes and raisins.
Set this aside.In a large bowl, beat eggs until broken up and blend in the sugars, nutmeg, half and half and the milk.
DO NOT OVER BEAT THIS MIXTURE JUST COMBINE.
Pour the mixture over the cubes and raisins and let it all soak in, gently patting the bread down into the milk every now and then.
Sprinkle the top with a grating of more nutmeg.
Preheat the oven to 350 degrees F.
Bake the pudding for 50 minutes, checking about the 40 minute mark, that its not getting too brown-- If it is cover with foil loosely.
Bake until pudding is puffy all over and golden.Remove to rack to cool.
Sauce-- In a saucepot over med. heat, melt the butter, and brown sugar.
Bring to a boil, and remove from the heat.
Whisk in the salt, vanilla, and milk.
The sauce can be made ahead, then warmed in the microwave-- Cut cooled pudding into squares, and top each with hot sauce.

Read more at: http://www.food.com/recipe/old-fashion-bread-pudding-with-caramel-sauce-82688?oc=linkback

Rhubarb Pudding

I don't have enough rhubarb to make this yet....but by next year I should.   This is a recipe Sharon McConnell shared on facebook.   It will be here waiting when I am ready for it.

Rhubarb Pudding

2 eggs, beaten
1 c. sugar
1 tsp. vanilla extract
1/4 c. flour
4 c. diced rhubarb
Whisk together the eggs, sugar, vanilla and flour. Stir in the rhubarb. Grease a 1 1/2 quart baking dish and pour in mixture. Bake for 40 minutes or until pudding is firm. Serve warm with whipped cream.

Orange Walnut Bread Pudding

Comfort food never tasted so good!  This is a Rhodes Bake N Serv recipe....thought it sounded good.  I think you could use 6 slices of bread if you don't have rolls..

Orange Walnut Bread Pudding

6 Rhodes™ Texas Rolls or 6 Rhodes™ Warm n’ Serve Soft Dinner Rolls, baked as directed
2 ¼ cups half and half, divided
2 eggs
2 egg yolks
1 cup sugar
¾ cup coarsely chopped walnuts
zest of one orange
¼ cup butter
1 cup powdered sugar
3 tablespoons orange juice
1 teaspoon vanilla

Instructions

Combine 2 cups half and half, eggs and egg yolks, sugar, walnuts and orange zest. Cut baked rolls into ½ to 1 inch pieces and gently fold into mixture. Pour into 8x8 inch sprayed pan. Bake at 350º 45-50 minutes or until knife comes out clean and top is a deep golden brown. Cool 30 minutes.

Make a glaze sauce combining powdered sugar, orange juice, butter and ¼ cup half and half in a small sauce pan. Warm through until butter is melted. Add 1 teaspoon vanilla. Serve warm over bread pudding.

Philly Brulee

Only 4 ingredients and no cooking......to lighten up the recipe, you could substitute 1/3 Less Fat "Neufchatel" and nonfat Milk - recipe from Cindy Gleason Johnson of RWOP

Philly Brulee

8 ounce(s) of Philadelphia Cream Cheese

3 1/2 cup(s) of Whole Milk

2 5.1 oz Boxes Vanilla Instant Pudding

8 tsp. of White Granulated Sugar

In a bowl add Philadelphia Cream Cheese, and Milk a little at a time and mix (use hand mixer) until thoroughly combined.

Add Pudding Mix and continue mixing until just incorporated (pouring consistency)

Pour into 8 4oz ramekins and chill for about 30 minutes.

Remove from refrigerator and sprinkle 1 tsp White Granulated Sugar on each dessert.

Use cooking torch to caramelize the sugar on each dessert (or broil under broiler until melted).  Serve and enjoy!

Halloween Leftovers???

Here is a great website with lots of great ideas to help you use up your Halloween leftovers.....
http://www.recipegoldmine.com/candybar/candybar.html

Here is a fun recipe from this site to try:
Butterfinger Crunch Pudding

1 container Cool Whip
1 small box instant chocolate pudding
1 Butterfinger candy bar
Set Cool Whip in the refrigerator the night before making the pudding so that it can thaw.
Put the Cool Whip in a large bowl and stir in the box of dry instant chocolate pudding. Stir until it is mixed in well and looks like chocolate whipped topping.
Put the Butterfinger into a shallow bowl and crush into small pieces with the back of a spoon. Stir the crushed pieces into the chocolate mixture.
Refrigerate for a few hours.

And one more for you:

Buttery Toffee Cookies

Chocolate-coated toffee makes these cookies extra good.
1/2 cup granulated sugar
1/2 cup butter, softened
1 egg
1/2 teaspoon vanilla extract
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
4 (1.4 ounce) chocolate-covered toffee bars, chopped small *
Heat oven to 350 degrees F.
Combine sugar, butter, egg and vanilla extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (3 to 4 minutes). Add flour, baking soda and salt; reduce speed to low. Beat, scraping bowl often, until well mixed (1 to 2 minutes). Stir in chopped toffee by hand.
Drop dough by rounded teaspoonsful onto greased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.
*Substitute 1 (6-ounce) package (1 cup) milk chocolate English toffee bits.
Yield: 3 dozen cookies

and one last one for you:
 
 M&M's Hot Chocolate

1/2 cup M&M's plain chocolate candies
2 cups hot milk
Place candy in blender. Add hot milk. Whiz until smooth. Pour into mugs.
Serves 2.

Banana Pudding

Steve's Aunt Belle brought us some Banana Pudding with a tasty Mexican Casserole....ever since I have been craving Banana Pudding.

Here is Belle's Banana Pudding recipe:
2 1/2 c. milk
1 large pkg. Banana Instant Pudding
30 vanilla wafers, broken into bite size pieces
3 bananas, sliced
8 oz. whipped topping
Beat together the milk and pudding for 2 minutes.  Let stand for 5 minutes and then refrigerate for 1 hour or  until you are ready to serve it. At serving time stir in the wafer pieces, bananas and whipped topping. 

OR here is another recipe I recently found that you don't need a box of pudding to make it. 

Banana Pudding
2 c. half & half milk
3/4 c. sugar
1/2 c. flour
1/2 t. salt
3 egg yolks
2 T. butter, room temperature
2 T. vanilla
2 egg whites
1/4 t. cream of tartar
1/2 t. vanilla
1/4 c. powdered sugar
44 vanilla wafers
3 bananas, sliced
Pudding:  Place milk & sugar in top of double boiler over simmering water.  Whisk in flour and salt and simmer 2 minutes.  Remove from heat.  Place egg yolks in a separate bowl.  Gradually add half of the hot mixture to the eggs, while stirring constantly.  Then stir this mixture back into remaining hot mixture and place back over the simmering water.  Cook whisking constantly, until mixture thickens, about 10 minutes.  Remove from heat and stir in butter and vanilla.  Set aside.
Meringue:  Beat egg whites about 1 minute.  Add the cream of tartar, vanilla and powdered sugar.  Beat until stiff peaks form. 
Assemble:  cover the bottom of a 9x9 baking dish with half the wafers.  Top with half the banana slices and half the pudding.  Make a second layer, ending with pudding.  Spread meringue over entire pan to cover the pudding.  Place in oven at 350 for 15 minutes until golden brown on top.