Text 26314, 170 rader
Skriven 2015-04-24 11:26:01 av Stephen Haffly (1:396/45.27)
  Kommentar till text 26281 av NANCY BACKUS (1:123/140)
Ärende: sugars  was: KK
=======================
Hi Nancy,

On (23 Apr 15) NANCY BACKUS wrote to STEPHEN HAFFLY...

 SH> She could be doing better, but at least she is able to keep it under
 SH> better control than Ruth's mom who was using oral medications.

 NB> Is she using insulin, or just diet for control...?

My mother is using insulin. She would do even better if she took more
care with her eating and lost some weight. However, the insulin does
keep the blood sugar under better control.

 SH> Unfortunately, it did not arrive and I have been getting excuses from
 SH> Motorola as to why it was not yet delivered. I was told it would take
 SH> 8 days for customizing. From the time I called until now, it has been
 SH> well over 8 days.

 NB> Have you received it yet...?

Yes, it finally arrived and I have restored the settings and files which
were backed up from the old phone. I was able to use a USB cable to copy
things from the old one and again to copy them to the new phone.

 NB> What a can of worms....  :(   The Email coupon wasn't a 2016 expiry,
 NB> instead of this year...?   Agreed, that's not very impressive support
 NB> at all...  Hope it all gets straightened out... and soon...  :)

The coupon did not have a year specified. In any case, when I looked on
the web site, I did not see any accessories that I particularly wanted
anyway.

 NB> I saw your postings... sounds like you are getting to be rather a pro
 NB> at this gluten-, dairy-free, baking... :)

Not a pro, but definitely gaining experience.

I used the same pastry cream recipe with store-bought gluten-free
vanilla wafers to make a banana pudding for the farewell gathering for
our music minister and his wife. I used the almond based topping as a
whipped topping. It turned out quite good and I did not have any left to
bring home. I count that as a success. The only person who gave any sort
of negative comment admitted that when taken for what it is, it was
good. It just was not the traditional banana pudding.

This is the traditional one:

MMMMM----- Recipe via Meal-Master (tm)

   Title: Southern Banana Pudding Recipe
Categories: Southern Food, Desserts
Cooktime: 15 minutes
Preparation Time: 20 minutes
    Link: http://www.tasteofsouthern.com/southern-banana-pudding-recipe/

-------------------------------PUDDING-------------------------------
     3    - cups of Milk
   1/4    - cup of All Purpose Flour
   1/2    - cup of Sugar
     3    - Eggs, separated
     1    - teaspoon of Vanilla Extract
     1    - box of Vanilla Wafers
   4-6    - ripe Bananas, sliced

-------------------------------MERANGUE-------------------------------
   1/8 ts cream of tartar (optional)
   1/4  c sugar (optional)



  Preheat your oven to 350 degrees.

    Separate 3 eggs, set the whites aside for later use in the meringue.

    Add 3 cups of milk to a medium saucepan. Place over LOW heat on your
  stovetop.

    Slowly add flour, whisking continually to avoid lumps.

    Slowly stir in 1/2 cup of sugar, whisking continually until fully
  dissolved.

    Use a fork and break up the egg yolks.

    Slowly add the egg yolks to the saucepan, whisking continually to
  avoid making scrambled eggs. It's very important to stay with the
  cooking process at this point. Keep stirring.

    Increase the heat gradually up to about medium as you constantly
  whisk the pudding mixture.

    Using a candy thermometer, bring the mixture up to 170 degrees.
  Continue to stir it constantly as it thickens. When it reaches 170
  degrees, remove from heat but continue to stir.

    Add the teaspoon of Vanilla Extract and continue to stir off and on
  as it cools down. The mixture must cool down before you begin to
  assemble the banana pudding.

    When fairly cool, spread a light layer of the pudding in a casserole
  dish.

    Add a layer of Vanilla Wafers. Reserve about 5 or 6 wafers for
  topping later.

    Add a layer of sliced bananas.

    Add a layer of pudding mixture, spreading it out to the edges of the
  dish.

    Repeat the layer process as needed, ending with a layer of the
  pudding mixture on top.

    Crumble the 5 or 6 reserved wafers and sprinkle on top. If not
  adding the meringue, bake this at 350 degrees for about 10-15 minutes.
  Let cool and serve. Hopefully you'll try the meringue.

  Meringue:


    Place the room temperature egg whites in a glass or metal mixing
  bowl.

    Using a mixer or whisk, beat the egg whites until they appear frothy
  in texture.

    Add about 1/8th teaspoon of Cream of Tartar.

    Increase mixer speed and beat until the egg whites form soft peaks.

    Add the sugar. Continue to whip, increasing speed as needed until
  the egg whites thicken and form firm peaks. Do not over work the egg
  whites as it will cause them to lose volume.

    Use a spatula and gently spread the meringue over the pudding
  mixture.

    Gently dab the spatula up and down in the meringue to form small
  swirls and peaks.

    Place the dish in the preheated 350 degree oven and bake for 10 to
  15 minutes. Watch it carefully so the egg white meringue doesn't burn.
  It just needs to be slightly toasted and browned.

    Remove from oven, let cool, refrigerate until cold then serve.


  Rating: 5/5 stars


  Source: Taste of Southern

  Nothing tops off a great home-cooked Southern meal any better than
  down home, made-from-scratch, banana pudding. Or, as we sometimes call
  it…â€Önaner puddinâ€Ö. Itâ€Ös just downright good and most
  definitely…a Southern tradition.


MMMMM


Regards,

Stephen
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