Classic Southern Banana Pudding (From Scratch)

Ingredients

Vanilla Pudding
¾ cup granulated sugar
⅓ cup all-purpose flour
¼ tsp kosher salt
4 large egg yolks
3 cups whole milk
2 tbsp unsalted butter
2 tsp vanilla extract

Assembly
4–5 ripe bananas, sliced
1 box vanilla wafer cookies
2 cups heavy whipping cream
3 tbsp powdered sugar
½ tsp vanilla extract

Tools
Medium saucepan|
Whisk
Mixing bowls
Hand mixer or stand mixer
9×13 dish or trifle bowl

Steps

1. In a saucepan, whisk sugar, flour, and salt. Gradually whisk in milk until smooth.
   

2. Cook over medium heat, whisking constantly, until thickened and bubbling (8–10 minutes).
   

3. In a bowl, whisk egg yolks. Slowly temper with a ladle of hot pudding, then return mixture to the pot.
   

4. Cook 1–2 minutes more until silky thick. Remove from heat; stir in butter and vanilla.
   

5. Cover pudding with plastic wrap directly on surface. Let cool slightly.
   

6. Whip heavy cream with powdered sugar and vanilla to soft peaks.

7. Layer wafers, bananas, and pudding in dish. Repeat layers.
   

8. Top with whipped cream. Chill at least 4 hours (overnight best).
   
   

Chef’s Notes
Homemade pudding is the soul of this dessert—don’t rush it
Slightly green bananas hold their texture best.

Pair It With
Side: Fried chicken dinner
Drink: Sweet tea
Dessert: (This is the dessert, baby )

Nutrition Estimate (per serving)
Calories: ~430 | Protein: 7g | Fat: 24g | Carbs: 48g

Food Safety Tip
Keep refrigerated and discard after 3 days. Use pasteurized eggs if preferred.

Low-Sodium / Lighter Swaps
Use 2% milk instead of whole
Swap half whipped cream for whipped topping
Reduce sugar by ¼ cup in pudding

Classic Southern Peach Cobbler

Ingredients

Vanilla Pudding
¾ cup granulated sugar
⅓ cup all-purpose flour
¼ tsp kosher salt
4 large egg yolks
3 cups whole milk
2 tbsp unsalted butter
2 tsp vanilla extract

Assembly
4–5 ripe bananas, sliced
1 box vanilla wafer cookies
2 cups heavy whipping cream
3 tbsp powdered sugar
½ tsp vanilla extract

Tools
Medium saucepan|
Whisk
Mixing bowls
Hand mixer or stand mixer
9×13 dish or trifle bowl

Steps

1. In a saucepan, whisk sugar, flour, and salt. Gradually whisk in milk until smooth.
   

2. Cook over medium heat, whisking constantly, until thickened and bubbling (8–10 minutes).
   

3. In a bowl, whisk egg yolks. Slowly temper with a ladle of hot pudding, then return mixture to the pot.
   

4. Cook 1–2 minutes more until silky thick. Remove from heat; stir in butter and vanilla.
   

5. Cover pudding with plastic wrap directly on surface. Let cool slightly.
   

6. Whip heavy cream with powdered sugar and vanilla to soft peaks.

7. Layer wafers, bananas, and pudding in dish. Repeat layers.
   

8. Top with whipped cream. Chill at least 4 hours (overnight best).
   
   

Chef’s Notes
Homemade pudding is the soul of this dessert—don’t rush it
Slightly green bananas hold their texture best.

Pair It With
Side: Fried chicken dinner
Drink: Sweet tea
Dessert: (This is the dessert, baby )

Nutrition Estimate (per serving)
Calories: ~430 | Protein: 7g | Fat: 24g | Carbs: 48g

Food Safety Tip
Keep refrigerated and discard after 3 days. Use pasteurized eggs if preferred.

Low-Sodium / Lighter Swaps
Use 2% milk instead of whole
Swap half whipped cream for whipped topping
Reduce sugar by ¼ cup in pudding

Classic Southern Sweet Potato Pie (From Scratch)

Ingredients

Sweet Potato Filling
2 cups mashed sweet potatoes (about 2 large, baked & peeled)
¾ cup granulated sugar
½ cup evaporated milk
2 large eggs
¼ cup unsalted butter, melted
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp nutmeg
¼ tsp ground ginger
¼ tsp kosher salt

Crust
1 unbaked 9-inch pie crust (homemade or store-bought)

Tools
Mixing bowls
Whisk or hand mixer
Measuring cups & spoons
9-inch pie dish
Oven

Steps

1. Preheat oven to 350°F. Place pie crust in dish and set aside.
   

2. In a bowl, whisk mashed sweet potatoes until smooth.
   

3. Add sugar, evaporated milk, eggs, melted butter, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until silky.
   

4. Pour filling into prepared crust, smoothing the top.
   

5. Bake 50–60 minutes until center is just set and a knife comes out mostly clean.
   

6. Cool completely before slicing for clean cuts and best flavor.
   
   

Chef’s Notes
Bake your sweet potatoes instead of boiling—deeper flavor, less water 💅
This pie tastes even better the next day once flavors settle.

Pair It With
Side: Sunday dinner spread
Drink: Hot coffee or spiced tea
Dessert: Whipped cream or vanilla ice cream

Nutrition Estimate (per slice)
Calories: ~360 | Protein: 6g | Fat: 16g | Carbs: 48g

Food Safety Tip
Cool pie completely before refrigerating. Store covered in the fridge up to 4 days.

Low-Sodium / Lighter Swaps
Use reduced-fat evaporated milk
Cut sugar by ¼ cup
Use egg substitute for 1 egg

Butter Pecan Pound Cake

Ingredients

Butter Pecan Base
1½ cups chopped pecans
2 tbsp unsalted butter

Pound Cake Batter
1½ cups unsalted butter, softened (3 sticks)
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ tsp kosher salt
1 cup whole milk or evaporated milk
2 tsp vanilla extract
1 tsp butter extract (optional but classic)

Optional Glaze
1 cup powdered sugar
2–3 tbsp milk or cream
½ tsp vanilla extract

Tools
Bundt or tube pan
Hand mixer or stand mixer
Mixing bowls
Rubber spatula
Cooling rack

Steps

1. Preheat oven to 325°F. Grease and flour bundt or tube pan generously.
   

2. In a skillet, melt 2 tbsp butter and toast pecans until fragrant. Set aside to cool.
   

3. Cream butter and sugar together on medium speed until light and fluffy (4–5 minutes).
   

4. Add eggs one at a time, mixing well after each.
   

5. In a bowl, whisk flour and salt.
   

6. Add flour mixture and milk alternately to batter, beginning and ending with flour.

7. Mix in vanilla and butter extract. Fold in toasted pecans.
   

8. Pour batter into prepared pan and smooth top.
   

9. Bake 75–85 minutes until a toothpick comes out clean.
   

10. Cool 15 minutes in pan, then invert onto rack. Drizzle glaze once fully cooled, if using.

Chef’s Notes
Low and slow is the secret—don’t rush a pound cake 💅
Butter extract gives that old-school bakery flavor but is optional.

Pair It With
☕ Side: Fresh coffee or hot tea
🥤 Drink: Vanilla latte or cold milk
🍑 Dessert: (She is the dessert, baby 😌)

Nutrition Estimate (per slice)
Calories: ~520 | Protein: 7g | Fat: 28g | Carbs: 60g

Food Safety Tip
Let cake cool completely before covering. Store airtight at room temp up to 3 days or refrigerate up to 5 days.

Low-Sodium / Lighter Swaps
Use unsalted butter only
Swap half the butter for Greek yogurt (texture will be lighter)
Reduce sugar by ½ cup without sacrificing structure