Banana Pudding Quotes

If love had feathers and tasted like dog food, then I suggest you wear shoes with your banana pudding. (This statement also defines my political beliefs).

I can tie a cherry stem into a knot with my tongue. Now, if only I could do the same with my shoelaces, I wouldn’t have to banana pudding my way to success.

Listening to him think out loud was sort of comical, though. He got real excited when it was banana-pudding night in the cafeteria . . .

My grandfather's short employ at the Ford Motor Company marked the only time any Stephanides has ever worked in the automotive industry. Instead of cars, we could become manufacturers of hamburger platters and Greek salads, industrialists of spanakopita and grilled cheese sandwiches, technocrats of rice pudding and banana cream pie. Our assembly line was the grill; our heavy machinery, the soda fountain.

He gestured toward the rice pudding. "I put cinnamon on it. Cancels out the cholesterol. Read about it on the Men's Health Web site." Her lips twitched. "That's bullshit." She eyed the banana cream pie. "What cheap pop-science justification have you got for that one?" He contemplated the pie. "Well, bananas are good for you. Lots of potassium, which helps you shed water weight, right? And there's no trans fats in the pie crust. I can promise you that." "Yeah?" Her lips pursed, suppressing a smile. "So what is in it?" He grinned wickedly. "Lard," he announced. "Artery clogging, cholesterol-laden pig fat. Hope you're not a vegetarian.

Banana by Maisie Aletha Smikle Ripe banana green banana Boil banana bake banana Roast banana fried banana Shred banana mash banana Banana porridge Banana bread Banana cake Banana flake Banana pudding Banana dumpling Banana muffin Banana punch Banana at breakfast Banana at lunch Banana for snack Banana at supper Chocolate joined banana Peanut butter pineapple papaya Peach strawberry blueberry cherry Ice cream and whip cream too They got on a banana boat Manned by a bearded goat And made a banana float While sailing around the moat Banana got festive And turned into a balloon Then made a banana cartoon Where banana got whipped into a dip Banana fritter banana batter Banana is whipped And beaten into batter Banana split finding solitude with nuts on a sundae

A display cake read JUNETEENTH! in red frosting, surrounded by red, white, and blue stars and fireworks. A flyer taped to the counter above it encouraged patrons to consider ordering a Juneteenth cake early: We all know about the Fourth of July! the flyer said. But why not start celebrating freedom a few weeks early and observe the anniversary of the Emancipation Proclamation! Say it with cake! One of the two young women behind the bakery counter was Black, but I could guess the bakery's owner wasn't. The neighborhood, the prices, the twee acoustic music drifting out of sleek speakers: I knew all of the song's words, but everything about the space said who it was for. My memories of celebrating Juneteenth in DC were my parents taking me to someone's backyard BBQ, eating banana pudding and peach cobbler and strawberry cake made with Jell-O mix; at not one of them had I seen a seventy-five-dollar bakery cake that could be carved into the shape of a designer handbag for an additional fee. The flyer's sales pitch--so much hanging on that We all know--was targeted not to the people who'd celebrated Juneteenth all along but to office managers who'd feel hectored into not missing a Black holiday or who just wanted an excuse for miscellaneous dessert.

banana. Soon the boys were eating pudding with sliced bananas on

Martinis and Champagne were passed, along with a selection of Bobby's best hors d'oeuvres: potato pillows dotted with crème fraîche and caviar, crawfish spread served in toast cups, miniature crab cakes topped with rémoulade, tiny tuna burgers with fresh grated ginger, served on homemade brioche (Alice's recipe, which I discovered was virtually indistinguishable from what my father used to bake for our family). There were all sorts of desserts, too, mostly southern. But the hit of the evening was, as always, Bobby's banana pudding, made with pound cake instead of Nilla wafers. For the party Bobby fixed individual puddings, served in shot glasses, topped with whipped cream instead of meringue.

It's so cold here now that I think I will make some sort of braise, although it can't be one of her recipes, it can't be duck with green olives or Boeuf Bourgignon. Maybe I'll do short ribs with mashed potatoes, or something even simpler, maybe even your fried chicken. Alice likes things simple; this I know from reading her book. And it must be comforting, and provide her with a little taste of the South. I'm thinking of banana pudding for dessert, but instead of using Nilla wafers, I'm going to use cut-up cubes of toasted pound cake made from your recipe, layering them with homemade vanilla pudding and ripe bananas, and topping the whole thing with meringue. Maybe I'll make little individual puddings in ramekins, to honor the mousse Alice Stone made famous at the café.

Of course, I myself had ordered the barbecue and links and ribs from the guys at Pink Pig- ten pounds of just the smoky brisket itself- and, of course, nothing would do but for Mama to serve them on her silver-plated platters somebody had given her when she and Daddy got married. But every single other dish on that huge table was Mama's handiwork. There were the collards she'd mentioned, but also her red cabbage coleslaw, and barbecued pintos, and big bowls of okra and tomatoes, and corn pudding, and potato salad made with potatoes boiled in water spiced with Texas Pete, and baskets of jalapeño cornbread, and not only two pans of her rich banana pudding but also two sticky cherry cobblers. Must have been twenty different items on that buffet- enough to feed double the number of guests.

buttermilk fried chicken and corn bread dressing, shipwreck casserole, and twice-baked beans. For dessert, there was hummingbird cake and banana pudding, and a whoopie pie cake

An hour and a half later, we are the proud parents of two massive sheets of Monster Cake, some impressive concoction called Unicorn Ice Cream Bread, three dozen Kitchen Sink Macaroons, peanut-butter-and-jelly cupcakes, a three-layer Paige creation dubbed Sex-Positve Brownies ("Slutty Brownies," Pepper explained, "but Paige took a course on feminism and sex work, so."), an ungodly amount of banana pudding, and a bunch of misshapen cake balls we rolled around in melted chocolate and stuck in the fridge.

Mama Jean’s Banana Pudding Yield: 6–8 servings I’ve been hearing about Mama Jean’s banana pudding since the day I married my husband. His grandmother was famous for this Southern delight, and my mother-in-law was tickled pink for me to share it with all of you. You can top it with a baked meringue topping or a simple swirl of whipped cream. 1 cup sugar 1/3 cup all-purpose flour 2 cups whole milk 3 egg yolks, beaten 2 tablespoons butter 2 teaspoons vanilla extract 4 ripe bananas, sliced 1 (11-ounce) box vanilla wafer cookies In a large saucepan, add sugar to flour and mix well. Gradually add milk. Place saucepan on stove and cook over medium heat, stirring constantly. When heated well, add egg yolks. Cook until thickened and remove from stove. Immediately stir in butter and vanilla. Immediately stir in butter and vanilla. If serving in individual portions, as shown, layer each serving dish with pudding, banana slices, and vanilla wafer cookies. Top with whipped cream and keep chilled until ready to serve. For a baked meringue topping, layer pudding with banana slices and vanilla wafer cookies in an 8–10-inch oven-safe baking dish. Top with Meringue Topping. Meringue Topping 3 egg whites 1/4 cup sugar 1/2 teaspoon vanilla extract Meringue Topping Preheat oven to 400 degrees F. Beat egg whites until stiff peaks form. Add sugar and vanilla. Spread over banana pudding and bake for 5–6 minutes or until lightly browned on top.

Oh, yeah, you like that banana? Are you going to turn into banana pudding soon? You going to lose your peel?

Percy Mosely was running a special on a vegetable plate: collards, black-eyed peas, candied yams, cornbread, and banana pudding for two-fifty, during the week of the Hope House grand opening, only. After that, three bucks.

Today we want to glue some wood to some wood. We will get all the surfaces clean with sanding and then by wiping the wood with our coarse brown paper toweling, which itself is limp wood. We will apply the good wood glue, which is the color of banana pudding, to both surfaces, liberally, and align the pieces and press them together. Before the final fit it is important to slide the pieces back and forth just a bit, or twist them a bit, depending on the configuration of the pieces; this lateral friction, as it were, is to displace small pockets of air that may be trapped in the glue if the pieces of wood merely come together head-on. Once we have a good airless fit with plenty of squeezeout we should wipe the excess glue with more paper and clamp the pieces firmly together or effect a clamping by means of weight upon the pieces. Clamping can also be effected by tying the pieces together, often with bungies. The pressure should be that of a very firm handshake. Wood being married to wood likes a good handshake. If there is more squeezeout it may be addressed after this clamping or the dried excess glue may be sanded off later. You can use your anytime minutes on small squeezeout. If one of you would go get me a Musketeers the morning would be better. Some of you know how I put a Musketeers in a Dr. Pepper and how the acid in the Dr. Pepper will make the Musketeers into something like a very tasty sea slug. Which if it goes too long though it can be difficult to lift it out in one piece. I call that the Drooping Musketeer and I don’t really like it, I don’t. At a certain point you have to just stir the Musketeer into the Dr. Pepper. A Baby Ruth looks like a turd. A Butterfinger is wont to explode. Never recap your Dr. Pepper if you are using Butterfinger. I must tell you that because the Surgeon General won’t. The cleaning industry tells you not to combine its stuff but the candy industry does not. If there is no caution statement on a candy bar telling you that it is bad for your health in several ways, chief among them obesity and type II diabetes, it is not finally surprising that they not tell you that under certain conditions the candy unit will explode and perhaps blow your pop bottle apart and blind you, or worse. The good wood glue we use here is pretty set up in an hour. Tomorrow we will start in on the router. The router is essential but many a one thinks it is just some kind of dangerous cosmetic tool. It is not. Get your wood and get to gluing and stop wasting time.

Dishes are set before him: grilled pheasant and pomegranate salad; the haggis, neeps, and tatties soup; a savory doughnut stuffed with fresh crabmeat; lemon, zucchini, and Anster cheese soufflé; a slab of moist sourdough bread with a pot of freshly made crowdie and preserved lemons to spread on top; and, of course, the pudding. This one was born from Susan's childhood memories: after-school treats of bananas split in half and spread with peanut butter, and her mother's chocolate-chip studded banana bread, lavished with butter or dripping with honey. This pudding starts with a cake: the bottom layer is a rich, dark, fudgy chocolate as luscious as velvet. On top of that a layer of banana honey cake laced with cinnamon- just sweet enough to balance out the bittersweet bottom layer. And finally, a peanut butter mousse that dissolves as soon as it reaches your tongue, melding creamily with the other layers like a slightly salty, addictive sauce. Shards of honey and peanut praline decorate the cake, and it's accompanied by a little peanut-flavored candy-floss "lollipop" on the side.

She stopped at a post from Sierra. A small plate held a neat, square dessert: perfect layers of wafer cookies, banana slices, and pudding, topped with browned meringue and cookie crumbs. It looked like a fancy version of the banana pudding her dad used to get from a bakery in their neighborhood. He'd told her his mom rarely made dessert, but that this pudding was one of the few she did make. It was always a momentous occasion, he'd said, to come home and see a box of Nilla wafers and a bunch of ripe bananas sitting on the counter. Mae eagerly scrolled down to read the caption. Banana pudding is the first dessert I ever learned to make. My grandma taught me how when I was six. Watching pudding thicken over the stove, layering Nilla wafers and banana slices, whipping egg whites into stiff peaks, I fell in love with baking.

Well, bless your heart.” Aunt Karen takes the bowl from him. “Oh, and I don’t mean that pejoratively. I’ve lived here long enough to know when someone says ‘bless your heart,’ they’re usually calling you a dumbass. But this one’s sincere. I love banana pudding.

There had to be more to this town than God, banana pudding, and dead things.