BANANA CUSTARD DELIGHT
* egg yolks
Vi cup sugar
teaspoon salt
2 teaspoons all-purpose flour
2 cups scalded milk
W cup sherry (optional)
I teaspoon vanilla extract
I package small vanilla wafers
6 ripe bananas
W cup whipping cream,
whipped
Confectioners’ sugar
Prepare custard: Beat egg yolks, sugar, salt, and Hour to
blend thoroughly. Pour scalded milk into this mixture,
stirring constantly. Set over simmering water in double
boiler. (Water should not touch upper pan holding custard
mixture*) Stir constantly until mixture coats spoon. Im
mediately cool (cool by pouring custard into chilled bowl
and place in refrigerator or set pan with custard into pan of
cold water. Immediate cooling of the custard is important
to prevent curdling.)
After custard is cool, blend in the vanilla and sherry
flavoring. Into serving bowl, place a layer of vanilla wafers,
a layer of banana slices, and layer of custard. Repeat, with
custard the final layer. Push extra wafers halfway into the
custard around the inside edges of the bowl for an attractive
scalloped effect.
Place bowl in refrigerator for 12 to 24 hours before serv
ing so that flavors may blend. Just before serving, garnish
top with whippet! cream, sweetened to taste.
If desserts are your specialty one certain way to
establish your reputation as a successful and
skilled hostess is to inject an element of surprise
in your desserts. This holds true regardless of
whether you serve cake, pie, torte or tarts, not
to mention Baked Alaskas and frozen desserts.
All it really takes is a bit of imagination together
with any of your favorite recipes.
Its run to work with cakes, especially angel
food or sponge cake, for you can combine ice
cream, gelatin or fruit with them and come up
with a host of delightful dishes.
Shortcake too is destined to become a deli
cious dessert the year round when coupled with
fresh or frozen fruit. If you haven’t tried apri
cots you’ll find them piquant and exciting when
L
used in this capacity. ... Upside-down cake pro
vides variety if you il try making it with peaches,
pineapple, pears or other fruit for a change. Fur
thermore you can bake this dessert in your elec
tric skillet, without heating an entire oven . . .
Baked Alaskas prove a marvelous way of intro
ducing the surprise element into your desserts.
Pies join the rank of desserts that boast a sur
prise factor — you might take an Angel pie which
consists largely of a meringue shell. To this add
a filling of fruit, whipped cream and coconut and
you’ve something positively heavenly!
Be daring — try new ways of serving your
desserts and you’ll find your guests impressed i
with your ingenuity and anxious to discover the i
secret behind your delightful desserts. 4
“GOLDEN GLORY” UPSIDE-DOWN CAKE
Vs cup butter
1 cup brotcn sugar
/ #2'4 can cling peaches, drained B
Maraschino cherries, drained 3
Almonds, blanched and roasted
I recipe of your favorite white cake
Line an electric skillet with heavy aluminum foil, letting it extend over side I ~
one inch. Turn heat control to low, add butter and brown sugar. Spread mixture j
evenly over foil-lined bottom. Place cling peaches, cherries and almonds on mix- I
ture in an attractive pattern. Prepare recipe of your favorite white cake. Set I
temperature control on skillet at 325° F. to 350° F. Pour batter into skillet slowly J
and evenly, so pattern is not upset and batter is equally distributed. Cover, open <
vent and bake 35 to 40 minutes. When cake is done, invert onto platter or foil- 1
covered piece of cardboard. Lift off foil. Serve warm with whipped cream.
