KFC and All Fried Chicken

peach cobbler…banana pudding sounds good too!

My mom would have made an apple pie.

Apple Pie or brownies!

peach cobbler,/peach crisp
fudge brownie sunday’s
apple pie/crisp
devil’s food cake with chocolate frosting
yummm, when is dinner!

I prefer corn bread over biscuits with collard greens. The corn bread soaks up the liquid from the greens and still tastes good. Biscuits tend to be too soggy if they get soaked with pot liquor. For dessert try apple pie or banana pudding.

Cornbread : 2 cups corn meal mix (self rising meal), 1 egg, 1/4 cup cooking oil (any kind but olive - it’s too rich), 1 and 1/2 to 1 and 3/4 cup milk (buttermilk is best but regular is okay) mix all ingredients together and bake in a greased pan at 450 for about 15 minutes or until a toothpick stuck in the center comes out clean.

oh yeah..banana pudding

Banana Pudding
Maya Angelou’s highly superior banana sweet.

* 3/4 cup plus 1 tablespoon sugar
* 1/3 cup cornstarch
* Pinch of salt
* 3 cups milk
* 8 eggs , seperated
* 3 tablespoons butter
* 1 tablespoon pure vanilla extract
* 3 cups vanilla wafers
* 4 ripe bananas , thinly sliced
* 1/2 teaspoon cream of tartar

Preheat oven to 350°F. In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling. Boil 1 minute, then remove from heat.

In a small bowl, whisk egg yolks, then whisk in about 1/2 cup of hot custard until blended. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring, 2 minutes. Stir in butter and vanilla until blended.

Place vanilla wafers on bottom of a shallow 2-quart casserole dish. Top with layers of banana slices and custard. Repeat layering, ending with custard.

In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.

Spoon meringue over hot custard immediately, making sure that meringue touches baking dish on all sides (this prevents it from shrinking). Transfer to oven and bake until golden, about 20 minutes. Remove pudding from oven and cool 1 hour. Refrigerate at least 4 hours before serving.

Oh man I remember that good deep-fried southern cookin my grandma used to make! For dessert we usually had a peach cobbler or choclate pudding! Or if you want to add a little flair you can make a berry tart! Those seem to go nicely

RED VELVET CAKE & BISCUITS WOULD BE GREAT
THAT SOUNDS LIKE ONE OF MY MOMS MEALS
OH AND SOME MACORONI AND CHEESE BAKED IN THE OVEN

YUM

I would recommend brownies or a nice and tasty chocolate cake.

A banana pudding or a pound cake would be good.

Biscuits would be delicious!! You could make a peach cobbler or pie to go with it for dessert, that would be so yummy!

first answer sounds delicious , and how about a layered jello dish made w/ 1 layer of strawberry gelatin, middle layer of sour cream/mayo and top layer of gelatin w/pecans/strawberries in it. my grandma used 2 call it a “congealed salad”.

strawberry shortcake

Strawberry Shortcake,Lemon Meringue Pie, German Chocolate Cake, Coconut cake, and Pecan Pie. Also I would use cornbread instead of biscuits, they are better with greens. The biscuits would get soggy. Baked beans would be good, deviled eggs, homemade macaroni and cheese, and corn pudding. Anything would be good.

Definitely shoot for the biscuits….flakey, warm and smothered with butter and honey! For dessert:

1. Sweet Potato Pie
2. Strawberry Shortcake
3. Apple Cobbler or Pie
4. Banana Pudding
5. Chocolate Cake
6. Rhubarb Pie
7. Pecan Pie
8. Old Fashioned Coconut Cake
9. Peach Pie or Cobbler
10.Fried Pineapple Pies

how about an old fashioned sweet potato pie?!

I am all for buttermilk buscuits and cream gravy for a side. For a dessert hot apple pie ala mode.

Here is a great old fashioned banana pudding recipe.
Banana pudding is the ultimate comfort food of my childhood. My mother usually made it once a week. It’s quick and easy, and I’ve added bourbon for another taste dimension. You may leave it out if you prefer, as the pudding is good either way. You may serve this banana pudding in an old-fashioned Pyrex pie dish with a scalloped rim (it fits perfectly), in individual serving dishes, or in a suitable decorative dish of your choosing.

8 large eggs — separated
1 3/4 cups sugar
5 cups whole milk
1 cup heavy cream
1/2 cup cornstarch
2 tbsp cornstarch
3/4 cup bourbon
1/2 tsp vanilla extract
1 cup water
1/2 tsp cream of tartar
1 box vanilla wafer
4 banana — peeled and sliced into 1/4-inch rounds

Put the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer and, using the whisk attachment, beat them until they are light in color and form a ribbon.

Combine 1/2 cup of the sugar and the milk and cream in a non-reactive saucepan and bring them to a simmer over medium-high heat.

Sift the cornstarch over the egg yolk mixture and incorporate by hand.

Whisk 2 cups of the hot milk mixture into the egg yolk mixture by hand. Whisk the egg yolk mixture into the remaining hot milk mixture in the saucepan. Reduce the heat to medium and cook, stirring constantly, for 2 to 3 minutes or until the custard is bubbly and thick. Remove the pan from the heat, add 1/2 cup of the bourbon and the vanilla, and cool to room temperature.

Combine 1/4 cup of the sugar, the remaining 1/4 cup of bourbon, and the water in a small bowl and set aside.

Clean the bowl of the electric mixer, making sure there are no traces of grease in it. Place the egg whites and cream of tartar in the bowl and beat the egg whites until they form soft peaks. Gradually beat in the remaining 1/2 cup of sugar. The egg whites should still form peaks that can be shaped with a spoon.

Preheat the oven to 400F.

One by one, dip vanilla wafers into the bourbon-water mixture and lay them on the bottom of your chosen serving dish. Cover the wafers with a layer of custard (use about a third of the custard). Follow with a layer of banana slices, placing them in circles. Cover the bananas with custard (about another third) and then add another layer of vanilla wafers that have been dipped in the bourbon-water mixture. Add a thin layer of custard, then the remaining banana slices. Cover with the remaining custard.

Spread the meringue over the top of the custard, being sure to cover the edges. Take a spoon and make little peaks in the meringue so that it won’t be flat when baked. Place a ring of vanilla wafers, rounded side up, around the edge of the pudding, pushing them down just enough so that there appears to be a “crown” of wafers.

Bake the pudding in the preheated oven for 4 minutes or until the meringue feels set and the little peaks have browned. You may serve the pudding right away, cool it to room temperature and serve, or refrigerate it and serve the next day.

Make a light version of strawberry shortcake. Take an angel food cake and top it with fresh strawberries and whipped cream. It’s light, refreshing, and a yummy way to end a hearty meal.