0:00
- Hey y'all, this is gonna be a fun recipe today.
0:05
Plus, there's some words in it
0:07
that I have a very hard time pronouncing.
0:10
So, we just have to wait and see what comes
0:13
outta my mouth when I get to those words.
0:19
It's been out now like 10 or 11 years and
0:24
just still love it to this day.
0:26
And one of the reasons I love it so much is
0:31
more than likely, have never been in any of the books.
0:35
So it's like getting a constant supply
0:38
you know, of new recipes.
0:40
And of course, they're easy to store
0:42
you know, they don't take up much room and
0:45
I keep mine in a, in a
0:50
so I can just flip back and
0:53
they're still on special.
0:54
If you would like to order some for somebody, great gift.
1:02
And like I said, the best part is
1:04
recipes you've never seen
1:07
at least in any of my books.
1:09
So, what I'm making today outta the cook
1:11
outta the magazines is a banana pudding caramel bars.
1:15
Now I can pronounce all of those words, but
1:25
So, we gonna make a graham cracker crust
1:27
and I've got a nine-by-nine
1:30
I think this is nine-by-nine
1:32
maybe an eight-by-eight, but it doesn't matter.
1:38
vanilla wafer crumbs.
1:39
One stick of melted butter.
1:41
Two, let's see, what was that?
1:44
Yeah, two teaspoons of sugar
1:46
and like a fourth of a teaspoon of salt.
1:49
Just to give it that little salty taste.
1:52
Now, I'm just gonna mix this with my butter
1:59
and I wanna just make sure every crumb
2:05
gets bathed in that butter.
2:08
All right, so I'm gonna press this in
2:11
to my eight-by-eight or nine-by-nine.
2:20
And you wanna make sure you really press it in.
2:24
Let's see, I think I'll
2:27
just start using one of my measuring cups.
2:31
Press it, yeah, that looks good.
2:35
the smaller measuring cup works real good.
2:40
Now, we're gonna put this in our freezer
2:43
and we're gonna freeze this for 30 minutes.
2:51
I'm going to be making the custard.
2:56
It makes it that banana pudding caramel.
2:59
So here we go, 30 minutes.
3:02
But this banana caramel pudding
3:05
we're gonna need sweetened whipped cream to go on top
3:12
And it calls for two cups
3:19
that's just about two cups.
3:23
I just, I like to have extra
3:25
so I'm going to do about two and a half cups
3:31
cause I don't like running short
3:33
on my topping for my desserts.
3:36
All right, I've used a fourth of a cup of sugar
3:39
per cup of heavy cream.
3:42
Now, if you don't like it that sweet
3:51
is the most important thing.
3:55
All right, Theresa froze my bowl for me
3:57
so it's nice and cold and it should get whip pretty quickly.
4:02
So our whipped cream is nice and stiff
4:05
and this is the very last thing that we're going to need
4:08
to put our dessert together.
4:09
So I'm going to put it in the refrigerator
4:11
so it can stay icy cold.
4:14
This really is an easy dessert, y'all
4:16
and it's just, you do it in steps.
4:20
we're gonna make our custard part now
4:23
because every good banana pudding
4:29
And I'm gonna beat one cup of milk, cold milk with it
4:47
You can tell which is the heavy cream, can't you?
4:51
All right, this will take maybe a couple of minutes.
4:56
I'll try not to squirt it all over me.
4:58
Okay, I can put my little hand mixer away
5:02
because I think we have beaten up
5:05
everything we need to beat up
5:10
So I'm gonna put this
5:13
cause it's gonna keep getting thicker and thicker.
5:16
And I beat it for, I guess, about two minutes.
5:19
So I want it to stay cold
5:21
so in the fridge it goes
5:24
with its sister, the whipping cream.
5:27
Okay, our crust, our banana caramel pudding
5:31
and it's probably been in there about 15 minutes.
5:33
So, it's got a few more minutes.
5:36
So, while that's continuing to freeze
5:40
I've gotten to the part that I can't pronounce.
5:46
I need my daughter-in-law here.
5:48
My little Latin daughter-in-law
5:51
cause I guess y'all are wondering why is she saying caramel?
5:54
I hadn't seen any caramel yet.
5:58
here's our caramel that we're gonna use.
6:12
- [Theresa] Yeah, dulce de leche.
6:15
I can't believe I said.
6:16
- [Theresa] You're saying it correctly.
6:22
- [Theresa] I do know it's dulce.
6:28
- [Theresa] De leche.
6:29
- If y'all are ever looking at some of my old shows
6:31
any you run up on that recipe that
6:35
I was making that, right there.
6:40
So, you don't have to make your own.
6:43
It's like our condensed milk that we use
6:46
You can buy it at the grocery store just like that.
6:50
And I'm gonna be spreading this on top
6:56
And so, I'm going just pop this in the microwave
7:00
because I don't wanna disturb my crust
7:04
trying to spread that caramel
7:06
cause it's really, really thick.
7:08
So I think if I get it, just a little bit of heat
7:12
it'll be easier to spread.
7:14
Taking it out of the freezer
7:16
maybe a little minute or so early.
7:18
But, I do want to get this
7:27
because I, I popped it in the microwave
7:30
for about 30, 45 seconds
7:32
and it did loosen up for me
7:36
and it's gonna make it easier to spread.
7:42
Oh my goodness, this got to be something
7:44
I could eat it with a spoon.
7:49
You just don't want to tear up your
7:56
So now I'm gonna pour
8:05
and our whipped cream
8:19
slice your bananas at the last minute
8:22
because they turned brown so very quickly
8:26
and that's what's going on next.
8:28
And I bathed, bathed this in lemon juice
8:34
and it still wanted to turn a little dark.
8:37
So, like I said, last minute
8:41
and throw them onto your dulce de leche.
8:48
Look at that just rolling off my tongue.
8:51
- [Theresa] Well, aren't you so proud?
8:53
- Wouldn't you be proud?
8:57
Wanna make sure they're
9:00
distributed, you know
9:04
as evenly as you can get it.
9:06
And that was two bananas, y'all.
9:11
So, that's where the banana pudding comes from.
9:18
It's coming together, y'all.
9:20
See how nice and thick our pudding got.
9:32
Perfect, perfect, perfect.
9:36
Right now for the creamy, creamy, sweet, wonderful topping.
9:48
Maybe putting too much, hold on.
9:50
Maybe spread this out and see.
10:03
No, I'm not spreading it too thick.
10:17
And if you wanted to
10:18
you could just let people know
10:19
what's inside of their dessert that you're serving them.
10:24
You could put some bananas
10:29
But just remember, they turn dark so quickly.
10:32
So, if you have creme fraiche
10:36
that works real good
10:40
and it'll help keeping those bananas from turning brown.
10:43
So y'all ready to dig in?
10:53
See what it looks like.
11:21
To me, this would be a real good dessert
11:23
it's out of this world, y'all
11:31
I mean, it's just like the perfect dessert.
11:50
such a great combination.
11:55
we wanna keep this puppy nice and cold
11:57
so in our refrigerator he goes.
12:02
That'll be the best dish.
12:02
(refrigerator door slamming)
