DALE DAVIS' HOMEMADE BANANA PUDDING ...A World-class Dessert from a World-traveling Author
She's journeyed from small-town Texas beginnings to 25 nations, through grit, prayer and courage, often risking her life to carry Bibles and Christian teaching materials into areas where her actions were forbidden.
Dale (Tigi) Davis and her husband Roger have been family friends for years, so I can tell you from seeing her up- close that this gutsy woman's faith and bulldog tenacity is remarkable, and it shines through on each page of this adventure-filled book.
I can't count how many times my family and I have enjoyed the warmth of her international cuisine, listening intently to her latest reports about smuggling God's Word and proclaiming the Gospel message in places where even the most ardent believer would hesitate to go? Each of these times together have always include times of raucous laughter, heartfelt tears and faith-filled prayers.
And how often have we asked, "When are you going to put all these stories together in a book?"
Now Dale has finally shared not only what she has experienced, but also what compelled her to travel far from her small-town Texas beginnings. Her tell-all book, Destiny Waited and Courage Roared, a chronicle of over 40 years in an unlikely ministry, is a heart-pounding page-turner that you will want to read and re-read.
Along the way, Dale has collected the most delicious and interesting recipes. One of my family's favorites is her world-class dessert, Homemade Banana Pudding, which I've asked her to share with MyBestYears.com and Karen's Kitchen guests.
The world traveler, author and gourmet cook says, "This is an old recipe from my mother that uses real ingredients and made from scratch. It has such a good consistency, and the pretty meringue is always a big hit with family and friends!"
Dale Davis is available for booking engagements including teaching seminars on evangelism, using drama to teach the Bible, presenting motivational messages, and speaking to women's groups about overcoming pain and sorrow. She also leads mission tours and looks forward to meeting you in person at one of her presentations. Contact Dale through her website, daledavisministries.com, or e-mail her at email@example.com.
INGREDIENTS 3/4 cup sugar 5 heaping tablespoons flour a pinch of salt 3 egg yolks (save the whites to make the meringue) 2 cups milk 1 teaspoon vanilla extract 2 tablespoons butter 3-4 bananas (you can add more, as desired, for added banana texture and flavor) 2 cups vanilla wafers 3 teaspoons water (for the meringue) 1-3 teaspoons sugar (for the meringue)
Mix sugar, flour, salt and egg yolks with half of the milk (1 cup).
Stir until smooth, then add the remaining cup of milk and mix well.
Heat mixture in a double boiler (it's very important to use a double boiler or the the mixture will burn).
Stir regularly until the mixture becomes thick (coats the mixing spoon).
Remove from the heat to cool,
Add vanilla and butter, then stir.
Let the pudding set while you prepare the bananas and wafers.
Slice bananas, then line a bowl or loaf pan with the wafers and bananas.
Pour the cooled pudding mixture over the bananas and wafers.
Whip egg whites and 3 teaspoons water in a glass or stainless bowl. Beat at high speed with a hand or electric mixer.
When the eggs are almost stiff, add 1-3 teaspoons sugar (depending on preference for sweetness), then continue beating into very stiff peaks.
Place the meringue on top of the pudding mixture, then touch a spoon lightly on top over the surface of the meringue to lift into peaks.
Place the entire pudding and meringue mixture under a broiler until the peaks are a light, toasty brown. (Watch carefully, since browning the meringue takes a very short time.)
Cool in the refrigerator, if preferred, before serving!
It is well worth the little extra time to make the exquisite banana pudding from scratch, Happy eating!
Dale and Roger Davis
Yet another adventure in the storied life of my dear friend, Dale Davis!