Recipe inspired by the book “Still I Rise” by Maya Angelou
A free bird leapson the back of the windand floats downstreamtill the current endsand dips his wingin the orange sun raysand dares to claim the sky.But a bird that stalksdown his narrow cagecan seldom see throughhis bars of ragehis wings are clipped andhis feet are tiedso he opens his throat to sing.The caged bird singswith a fearful trillof things unknownbut longed for stilland his tune is heardon the distant hillfor the caged birdsings of freedom.The free bird thinks of another breezeand the trade winds soft through the sighing treesand the fat worms waiting on a dawn bright lawnand he names the sky his ownBut a caged bird stands on the grave of dreamshis shadow shouts on a nightmare screamhis wings are clipped and his feet are tiedso he opens his throat to sing.The caged bird singswith a fearful trillof things unknownbut longed for stilland his tune is heardon the distant hillfor the caged birdsings of freedom.-Maya Angelou
Southern Banana Pudding
- 1 cup sugar
- 3 eggs beaten
- 1 dash salt
- 2 tbsp cornstarch
- 2 cups milk
- 14 oz can of condensed milk
- 1 tsp vanilla bean paste
- 4 large ripe bananas sliced
- 16 chessman cookies
- 2 cups fresh whipped cream
In a medium glass bowl, whisk the sugar and eggs together for a minute then add the salt, cornstarch, milk, and condensed milk and mix thoroughly.
In large saucepan or saucier, heat the mixture on medium low heat slowly for 10-15 minutes, stirring constantly.
Remove from heat and stir in vanilla paste. Put back in the glass bowl and chill in the refrigerator for at least 2 hours.
Layer in trifle or serving dish the cookies, pudding, and bananas. Top with whip cream and a couple of crushed cookies.