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[April 17, 2012]

Nilla pudding, pistachio pound cake make 'Sweet Home' recipes

Apr 17, 2012 (Tulsa World - McClatchy-Tribune Information Services via COMTEX) -- Think of the recipes that you make time and time again. Are they the same dishes that you grew up with? Family recipes have an advantage in our respective palates. They offer comfort, continuity.

We like to dabble in recipes from far reaches -- as we should -- but we always, always come home.

I have some recipes to share from the cookbook "Sweet Home: Over 100 Heritage Desserts and Ideas for Preserving Family Recipes" by Rebecca Miller Ffrench.

I liked the presentation of this book and the recipes. This is a dessert cookbook derived from the author's own family heritage.

NILLA WAFER PUDDING Serves 10 to 12 3 large egg yolks 3/4 cup granulated sugar 3 tablespoons cornstarch 1/2 teaspoon salt 3 cups whole milk 2 tablespoons unsalted butter 1 teaspoon pure vanilla extract, divided 1 cup cold heavy cream 1/4 cup powdered sugar 4 ripe bananas 1 tablespoon lemon juice 50 vanilla wafers, crushed, plus a few whole for decoration 1. Put the egg yolks in a heatproof bowl and whisk slightly. Set aside.

2. Combine the sugar, cornstarch, and salt in a medium saucepan over medium heat. Carefully add the milk to the pan, whisking constantly for 8 minutes or until the mixture starts to thicken. Do not let the pudding come to a complete full boil, just a gentle one.

3. Remove the pan from the heat and pour half the thickened milk into the egg yolks and whisk well.

4. Return the pan to the heat. Gently add the yolk mixture to the pan. While stirring constantly, bring the mixture back to a gentle boil, and continue to stir for 1 more minute.

5. Remove from the heat and stir in the butter and 1/2 teaspoon of the vanilla extract. Set aside.

6. Whip the cream until light and fluffy. Do not overbeat. Stir in the powdered sugar and remaining 1/2 teaspoon vanilla extract.

7. Cut the bananas into 1/2-inch slices and sprinkle with the lemon juice. Carefully toss to coat all the slices to prevent them from turning brown.

8. In the bottom of a 2-quart bowl, spoon in 2 cups of the vanilla pudding. Sprinkle with 1/2 cup crushed wafers. Arrange 1 cup of the sliced bananas decoratively over the wafers. Spoon in the rest of the pudding and coat with 1 cup crushed wafers. Arrange the remaining bananas (reserve a few slices for decoration) on top of the wafers. Cover the entire surface with the whipped cream. Decorate with the reserved banana slices and whole wafers. Serve immediately or put in the refrigerator until ready to serve.

PISTACHIO LOVER'S POUND CAKE Serves 12 Pound cake: 8 ounces (2 sticks) unsalted butter 1 cup sugar 1/4 cup honey 3 large eggs 2 cups all-purpose flour 1/3 cup whole milk 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 2/3 cup ground pistachios PISTACHIO GLAZE: 1/2 cup powdered sugar 1 tablespoon unsalted butter 2 tablespoons honey 1 tablespoon heavy cream 1/4 cup crushed pistachios 1. Preheat the oven to 325 degrees. Line a 9-by-5-inch loaf pan with parchment paper, leaving a 1-inch overhang on the two long sides of the pan. Grease the pan and parchment using baking spray.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and honey on medium-high until light and fluffy, about 4 minutes, stopping and scraping down the sides of the bowl as necessary.

3. Add the eggs one at a time, beating well after each addition.

4. Alternately, add the flour and the milk in five parts, beginning and ending with the flour. Beat on medium-high for about 20 seconds between additions, stopping and scraping down the sides of the bowl as necessary. Add the vanilla and almond extracts and the pistachios. Beat on low until combined.

5. Pour the batter into the prepared pan and bake for 1 hour and 30 minutes to 1 hour and 40 minutes, or until cracked on top and a toothpick inserted in the center of the cake comes out clean. After 1 hour of baking (or sooner if needed), cover the cake with aluminum foil to prevent the top from becoming too brown.

6. Let cool in the pan for 10 minutes, then turn out onto a wire rack set over wax paper.

7. Make the pistachio glaze: Combine the powdered sugar, butter, honey and cream in a small saucepan. Cook over medium-low heat, stirring constantly, until the mixture begins to bubble. Continue to cook for 1 more minute while continuing to stir. Remove the glaze from the heat.

8. Slowly spoon the glaze over the top of the cake, allowing it to soak in between spoonfuls. Some will run down the sides. Sprinkle the crushed pistachios over the top of the cake and let sit for 1 hour before serving.

___ (c)2012 Tulsa World (Tulsa, Okla.) Visit Tulsa World (Tulsa, Okla.) at www.tulsaworld.com Distributed by MCT Information Services

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