Banana Pudding (from scratch)

      Today we are going to a Memorial Day cookout.  Something about Memorial Day just screams, "Summer is Finally HERE!!!"  I think that is what I love so much about it.  The heat, the beer, the smell of charcoal, the kids in the pool, and especially the banana pudding.
      Jake and I decided that we wanted to make the whole deal from scratch (including the vanilla wafers).  It was really hard not to just jump right in and start eating it when we were finished.  Since Memorial day isn't actually until Monday, I'm giving you all an opportunity to make some as well.
       The wafers were delicious.  Obviously we couldn't wait to try them out.  They taste much like sugar cookies.  And the pudding process took a while longer than I thought it would.  Not to mention the fact that I was sweating to death over the hot stove.  Ahem, no sweat made it into the pudding.  I swear.  Here is how its done.

Homemade Vanilla Wafers

Makes about 65 cookies

• 1 cup (8 oz/250 g) unsalted butter, at room temperature
• 1/2 cup (4 oz/125 g) sugar
• 1/4 teaspoon salt
• 2 large egg yolks
• 1 tablespoon vanilla extract
• 2 cups (10 oz/315 g) all-purpose flour

1. In a large bowl with an electric mixer, combine the butter, sugar and salt. Beat on medium speed until smooth. Add the egg yolks and vanilla, and beat on low speed until blended. Add the flour, and mix until incorporated and a smooth dough forms.

2. Divide the dough into 4 portions. Roll each portion into a log 7 inches long and about 1 1/2 inches in diameter. Wrap the logs in plastic wrap, and refrigerate until firm, at least 2 hours.

3. Position a rack in the middle of the oven, and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.

4. Using a sharp knife, cut each unwrapped log crosswise into slices 1/4 inch thick. Place the cookies 1 inch apart on the prepared baking sheets.

5. Bake the cookies, 1 sheet at a time, until the edges and bottoms are golden, 12-15 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 5 days.

 Tadaaaaaa!!  Now for the banana pudding...It's getting good.

 8-10 servings (We actually had to double the recipe.)  And this recipe can be found in the Joy of Cooking cookbook.

Mix together thoroughly in a medium heavy saucepan:

• 2/3 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt

Gradually stir in, making sure to dissolve the cornstarch:

• 3 cups whole milk

Whisk in thoroughly:

• 3 or 4 large egg yolks

Add:

• 2 to 3 tablespoons unsalted butter, cut into pieces

Stirring constantly, heat over medium heat until mixture just comes to a simmer.  Reduce the heat to low; stirring briskly, bring to a simmer and cook for 2 minutes.  Remove from the heat and stir in:

• 11/2 teaspoons vanilla

Press plastic wrap directly onto the surface of the pudding and set aside:  Have ready:

• 60-70 vanilla wafers

Peel and slice 1/4 inch thick:

• 4 to 5 ripe, firm large bananas

Line the bottom and sides of a 2-2 1/2-quart dish with the wafers.

Cover with half the pudding and bananas.  

Spoon pudding over any exposed bananas to prevent browning.  Press plastic wrap directly onto the surface of the pudding and refrigerate for at least 4 hours.  

And then you have a beautiful banana pudding, suitable for any outdoor barbecue.  Especially Memorial Day.  

I hope everyone has a great holiday and please be very safe!