Cracker Barrel Old Country Store Banana Pudding Recipes

Steps:

• Heat milk in pot to 170°F.
• In bowl mix eggs,flour, vanilla and sugar in separate container.
• Add sugar mixture to milk cook until custard-like, stirring constantly.
• Spread Wafers cookies on bottom of baking pan.
• Slice bananas and place over Wafers.
• Pour custard over cookies and bananas
• Let cool.
• Spread Cool Whip over top.

Steps:

• In a large saucepan over medium-low heat, combine sugar, flour, salt and milk. Stir until completely blended.
• When the mixture begins to boil, cook for 2 minutes, stirring constantly as it begins to thicken.
• Remove from the heat and add 1/2 cup for the hot mixture to the beaten egg yolks; stir until blended.
• Place unused pudding mixture back on the stove over medium heat and add egg yolk mixture back into the saucepan; continue to cook, stirring, for 3 minutes.
• After 3 minutes, turn the heat off, add butter and vanilla, and beat with a whisk until blended. Remove from stovetop and let cook for about 10 minutes,.
• Spray a 13x9" baking pan with cooking spray and arrange the vanilla wafers to cover the bottom and sides of the pan. Slice bananas and cover wafers with banana slices. Pour pudding into pan, covering bananas and wafers.
• Allow banana pudding to cool in refrigerator. When pudding has set, cover with whipped topping.

Steps:

• CUSTARD.
• Mix sugar and flour in a saucepan. Separate eggs,reserving the whites for meringue. Stir yolks with a fork until well blended. Place saucepan on low heat, stirring often until custard forms and the mixture thickens. Remove from heat. Add butter. Allow to cool. Add vanilla.
• Line a 9"x51/2"x21/2" glass baking dish with vanilla wafers. Slice bananas over wafers. Repeat twice. Pour cooled custard over wafers/bananas.
• MERINGUE.
• cream of tarter.
• 1/2 cup sugar.
• 1/2 teaspoon vanilla.
• 3 egg whites left from custard.
• Add a couple of sprinkles of cream of tartar to 3 egg whites,left from custard. Using an electric mixer,beat until frothy. Continue beating,adding 1/2 cup sugar and 1/2 teaspoon vanilla. Spread over top. Bake until brown for 10 or 15 minutes at 375 degrees.

Steps:

• Preheat oven to 450°F.
• Mix the Bisquick, buttermilk and sugar together in a bowl.
• Add the melted butter into the batter.
• Stir until a soft dough forms.
• Turn out onto a well floured work surface.
• Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough.
• Roll 1/2 thick, or thicker if you prefer towering biscuits.
• Cut out into 2" rounds (or your preferred size).
• Place close together on an ungreased baking sheet.
• Brush tops with melted butter.
• Bake for 8 to 10 minutes; I usually find 8 minutes is enough.
• When you remove the biscuits from the oven, brush the tops with melted butter again.