We are trying our best to influence and navigate customers to our website through blog posts. One thing that I have learned through years at Jellybeans and through my food blog is that people love recipes. Especially recipes of dishes and desserts that they have eaten and loved. Every time that we take our sour cream banana pudding anywhere, we are bombarded with compliments. Oh, if only we received an order for every recipe request. I have always enjoyed sharing recipes, and have never once thought of keeping a family treasure a secret. So on Manic Monday, and it is crazy around here today, we are posting our most requested recipe.
I grew up eating banana pudding from the recipe on the Nilla wafer box. The custard was cooked from scratch and there was always a meringue on top.
Nowadays, everyone turns up their noses at meringue and I try not to live in the past and therefore, bring my recipes into the 2000's. It's just like no one around here will eat chicken on the bone. They would rather have an old, dried up, overcooked breast than a delicious and juicy thigh or drumstick. That's how the younger generation rolls.
Anyway, back to the banana pudding. Sometime, around the mid 1980's, we took a family vacation to the North Georgia mountains followed by a road trip to Williamsburg and Washington DC. While in Clayton, Ga, I purchased a cookbook, Cooking in the Mountains. It has turned out to be my favorite and the source of many of our family's favorite recipes. Sour Cream Banana Pudding was one of those delights. We have tweaked the ingredients over the years and developed a delight - not too sweet with just a touch of sour cream flavor. Here it is for your enjoyment.
Sour Cream Banana Pudding
2 large boxes instant banana pudding
4 cups whole milk
1 12 ounce cool whip
1 large box Vanilla Wafers
2 to 3 ripe, but firm bananas
1/3 to 1/2 cup sour cream
Mix the pudding mix with milk and whisk for several minutes or use hand mixer. Fold in 8 ounces of the Cool Whip and about 1/3 to 1/2 cup sour cream. Taste it as you add the sour cream. You may like a little more or little less.
Line a trifle bowl with vanilla wafers on the bottom and up the sides. Place a layer of sliced bananas on the vanilla wafers. Add half of the pudding mixture over the bananas and repeat with a second layer of all. Top with remaining Cool Whip and crumble Nilla Wafers on the top. Tightly seal Saran Wrap over the bowl and refrigerate for several hours or overnight.
While you are waiting for the pudding to chill, shop on our website and find the cutest applique and embroidered shirts for your little pudding lovin' sweeties. Check out this new release.
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We want to introduce ourselves to all of you and let you in on our day to day operations here at Doodle and Co. Amy is the creative mind and master stitcher behind the operation. She runs the sewing studio like a well oiled machine.
Here is a view of the studio when it isn't so well oiled - almost every day
She is also mama to baby Claire who loves to work at Doodle and Co. Her specialty is rearranging the inventory bins and placing size 5 shirts in the 12 month bin. It has created some excitement.
Claire is also our number one model.
Parker is big brother. He is our errand runner, organizer, secretary, and # 1 baseball player
Leo is fun wild man - He is up for anything and pretty much can care for himself at all times
Evelyn, also known as meme is the Etsy and website manager, babysitter, laundress, and personal chef. She often answers your questions and loves to give her two cents on any subject -
Big Daddy Mike is a big help. He helps with late night shipping and organizing inventory, but his specialty is pinning the location of orders on our USA map. He also has a real day job.
That's your introduction to the gang. We hope that you will love reading about our creative production process, seeing new designs, trying some of our favorite recipes, and getting to know us better.
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