Old-style pudding worth the effort

Who doesn't love pudding?

Puddings are a quick-and-easy dessert many of us have done at the last minute when we realize we don't have anything else in the house to serve up after a meal, or when you want to give the kids a special treat after school.

Pudding can be made through instant or long-cooking methods, used in piecrusts or nicely put into parfait glasses with a dollop of whipped cream. It's inexpensive and filling, and rather fun to eat. All grocery stores carry the different flavors and varieties, so it's up to you to pick and choose what you and your family prefer.

One thing I have found I have a fascination with is the Amish way of food. They have a very basic, yet filling, style of cooking that trickles right down to their desserts. The Amish have kept a purity in their food that is lost in today's modern world. We tend to hurry up and get it done, where the Amish lifestyle is the exact opposite. Yet, their food is one delicious treat we should be more conscious of.

Today's recipe is for an Amish pudding that I discovered buried in one of my recipe files. If memory serves, I picked this one up years ago when my husband and I traveled through Amish country. It was given to me by an elderly woman that had made this for years for travelers that came through and took the time to stop and chat. I added only one ingredient, bananas.

This pudding will make any packaged pudding mix blush when it comes to flavor. When I make this, I always double the recipe and make two pies instead of one as it never lasts long, and people want to take a piece or two home with them. It's also a relatively healthy pudding as there are no preservatives in it.

I hope you enjoy this old classic from my archives, I am sure now that I re-found this recipe, we'll be having it one night this week for dessert, or relaxing after a long hard day.
Amish Pudding
7 cups milk
3/4 cup cornstarch
1/4 cup flour
1 1/2 cups sugar
5 eggs, beaten
3 tbsp. vanilla
CRUMBS:
1-1/2 package, or 34, graham crackers
2 tbsp. sugar
1/4 cup melted butter

Bring milk to a boil, remove from burner, mix cornstarch, flour, sugar, add beaten egg, mix until smooth. Add to milk, stirring constantly, set back on burner (medium heat). Bring to a boil again stirring constantly until smooth, add vanilla, set aside to cool.

Put graham crackers in a plastic bag. Crush with a rolling pin. Put in a dish, add sugar and butter, mix well. Press crumbs in a 13 x 9 pan. Let set for 1 hour. Pour in cooled pudding. Top with whipped topping. Can also add bananas to the mix, or place on top.