Blog - biscuits and such
southern food blog
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For the Love of the Grill

Recently I had the opportunity to partner with Luca, a new online platform for making magazines and publications for mobile devices and tablets.  I’ve loved playing around with it, learning the system and seeing what I could come up with. I decided to start with a roundup of some of my favorite recipes for the grill. So grab your phone, tablet, or computer and get ready to grill!

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Lovely Internet 6.13.14

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1. 65 Delicious Miles of ‘Q

2. I sleep 100% more easily when Dan is with me.

3. Recordings of famous authors.

4. Yum.

5. Gamers are actually more likely to be social.

6. Kitchen hacks.

7. This is giving me serious inspiration for our future duel-office setup in the new house.

8. A reflection on what it’s really like to be a good guy with a gun.

9. I want to eat this immediately!

10. This.

For more tidbits from Elena the person, follow me on twitter (@elenabrent or @biscuitsandsuch), instagrampinterest or facebook. Follow along with MissElenaeous for thoughts on everything other than Southern food.

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Pound Cake Banana Pudding

Banana Pudding 2

When I woke up last Sunday morning I had an email from one of my favorite college professors, George, congratulating me on the fact that The American Cookbook was on the New York Times’ Summer Reading List. I promptly lost my shit. I couldn’t believe it until I saw it for myself, and even after I’d read the article on my phone, on my computer, and in print I still had trouble believing that it was real. What an honor! What a treat! I thought, to celebrate, I’d share one of my favorite recipes from the book, my banana pudding. This banana pudding, made with pound cake instead of vanilla wafers, is a slice of heaven. I plan on celebrating with a plate full, all to myself.

Banana Pudding

Pound Cake Banana Pudding

1 pound cake

6 bananas


2 cups milk

1/2 cup sugar 

3 tbsp cornstarch

1 tbsp butter

1 tsp vanilla extract

whipped cream:

2 cups heavy whipping cream

2 tbsp sugar

1 tsp vanilla extract

Bring milk almost to a boil and then reduce heat to a simmer. Stir in cornstarch and sugar and whisk continuously until thickened. Remove from heat and add butter and vanilla. Let chill.

Slice pound cake into 1/2” slices and toast in oven until crisp. Slice bananas into 1/4” slices. Layer half the pound cake across the bottom of a wide serving dish. Top with half the bananas. Pour pudding overtop of the first layer evenly. Add second layer of pound cake and top with remaining bananas. Whip cream, sugar, and vanilla until stiff. Spoon over the bananas and chill 45 minutes to an hour. Serve chilled.

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