October Favorite Family Recipes

written by Betty Lynch |

Fall is my favorite season of the year! I love the cool crisp mornings, and the turning of the leaves on the trees. I love how the animals seem to have a little playful spirit with the cooler temperatures. I also love how you can turn on the oven and not heat the house to an unbearable temperature. (Smiles!)

Below are some of my family favorite recipes from my cookbook, “Back to the Table with My Country Kitchen.” I hope you will enjoy trying these recipes in this wonderful month of October.

ORIGINAL BANANA PUDDING

3/4 cup granulated sugar
1/3 cup all‑purpose flour
Dash of salt
4 eggs, separated
2 cups milk
1/2 teaspoon vanilla
5 to 6 bananas, sliced
35 to 45 Vanilla Wavers

(Reserve 1 banana and 10 to 12 wafers for garnish)

Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk. Blend well. Cook, uncovered over boiling water, stirring constantly until thickened. Reduce heat, cook, and stir occasionally for 5 minutes. Remove from heat. Add Vanilla. Spread small amount on bottom of 1 1/2 quart casserole dish. Cover with sliced bananas and wafers. Repeat ending with custard.

Beat egg whites until stiff gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding. Cover surface sealing edges. Bake at 435 degrees for 5 minutes or lightly brown. Chill. Before serving, garnish with banana slices and wafers upright around edge of dish. Yield: 8 servings.

BUTTERMILK PIE

This one is so rich! Even if you don’t like Buttermilk (which I don’t), you will love this custard pie.

1 (7 1/2‑inch) unbaked pie shell
4 eggs
1 1/4 cups sugar
1/2 cup buttermilk
1/4 cup butter (1/2 stick of butter)
1 teaspoon vanilla
1 teaspoon butter flavoring (optional)

Prepare pie shell; Chill. Preheat oven to 375 degrees. Beat eggs and sugar in a medium size bowl with rotary beater until fluffy. Add buttermilk and melted butter. Beat just until well mixed. Stir in vanilla and butter flavoring. Pour mixture into unbaked pie shell. Bake on lower shelf for 45 minutes or until center is almost set, but still soft. Cool thoroughly on wire rack before slicing pie.

PERFECT RICE PUDDING

Can you say Comfort Food?

2 quarts whole milk
3/4 cup long grain white rice
3 eggs, beaten
1/2 cup sugar
1 cup whole milk
1 teaspoon vanilla
2 teaspoons cinnamon

Pour 2 quarts milk into a large saucepan and bring to a boil over medium heat. Reduce heat to low, then stir in rice and simmer uncovered for 20 minutes, stirring frequently. In a medium bowl, whisk together eggs, sugar, milk, and vanilla extract . Slowly pour into rice mixture while stirring vigorously. Allow mixture to boil and thicken, approximately 10 minutes, while stirring constantly. Remove from heat and pour mixture into a 9×13‑inch pan. Sprinkle cinnamon over top. Allow to cool uncovered in refrigerator for a few hours until puddin...

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