There’s something satisfying about being bonded through food to someone you love. Several years ago I happened upon a recipe for banana pudding in one of my cookbooks. It delighted me to see adjustments written next to it that said, “Grandma’s way.”
I started making the pudding. First it was a Fourth of July tradition, then the kids started asking for it more often. Pretty much every time I made it I thought about how happy it would make my sweet grandma to know her great-grandchildren loved one of her specialties.
Time passed. Our family is growing. Soon after our daughter, Sarah, married, I found out banana pudding is one of her husband’s favorites, and my making of the treat increased in frequency. That’s why our youngest son’s girlfriend, Ariel, discovered it. It delighted me when I offered to bring it to her graduation party, and her eyes lit with pleasure.
Again, it’s that connection thing. My grandma loved people through food. The family even teased her that she had some kind of a disease that required her to keep people feed. She was a good-old-fashioned-homemade-simple-country-kind-of cook. Nothing was fancy. Everything was GOOD. And there was always PLENTY of it.
Now those who are part of us get a little of Grandma’s lovin’ through my cookin’. (Hear the southern click in? I am from Oklahoma originally.)
As a mom of three boys, I soon discovered there is something to the old adage that food is a way into a man’s heart. My husband loved it as I learned favorite recipes from his side of the family, too. Traditions have grown from that–like homemade cinnamon rolls to start a holiday morning (or just because it snows).
For the gluten-free set, I’ve found my mom’s apple crisp to be a hit. For birthdays it’s a toss-up whether the one celebrated wants the “famous” Moldenhauer chocolate cake, a recipe from Jerry’s mom, Fencine, or my famous banana cake, a recipe from my mom. (Then again, David still votes for banana pudding no matter what!) When I make Grandma’s chocolate gravy for breakfast, I make homemade biscuits from a recipe from my brother, Curtis.
Then there are my own discoveries. Like the “holly” (Challah) bread which I learned to make, in part, because it pleased my Jewish neighbor, Bernice. It was a childhood favorite for her back in New York. My daughter, Sarah still loves to braid the dough, something she’s delighted in since childhood.
My grandma was well-known for her pies. Sarah and I spent hours covered in flour when she was little. I showed her how to feel the dough to know how much flour was needed, and how to “work” it as little as possible to keep it flaky. She now claims to make better apple pies than I do. (Her brothers agree; her father doesn’t. Smart man.)
Isn’t it all about relationship? I love making food that triggers a memory of someone I love. Grandma, Fencine, and Bernice are now all with their Lord, but I love watching the new people in my circle of love as they connect to a circle of those who have passed on and left their recipes of love for me to share.
Now . . . for those of you on Facebook who requested the recipe, I share this family treasure. (For more on the step-by step process, visit this post, which doesn’t have ingredients, but does show pictures and further explain the process.)
Grandma Eunice’s Banana Pudding
In large serving bowl:
Layer vanilla wafers and bananas
Cream together in medium sauce pan:
1 C sugar, 2 eggs, 3 heaping T flour
Add the following and place on medium heat:
3 C whole milk
Stir pretty much constantly!
When pudding thickens and begins to boil, keep stirring and add:
1 t real vanilla, 2 T real butter
When butter is completely melted pour over wafers and bananas. Crumble some wafers on top and line round wafers around the sides if you want just ’cause it’s pretty.
(If you’re making this for Ariel, Sarah, or David, go for more cookies and less bananas. If you’re making it for Stephen, go lighter on the cookies and heavier on the bananas. Then again your special people might like it however you do!)
Confession: Grandma used margarine and imitation vanilla, but even the best recipes can use a little tweak. ;o)