The Recipe Box

This episode of The Recipe Box is all about the many iterations of goulash. Hosts Niki Davis and Stephanie Rhodes explore  Hungarian goulash and the Midwestern version many of us grew up eating. Their long-time foodie friends, Jill Johnson and Jenn Sorrell jump in to share their family recipes and the stories behind each. Along the way, you’ll hear how the dish made its way across the ocean, why it transformed in American kitchens, and what keeps goulash on the dinner table.   Recipe: From the Recipe box of Niki's Grandma Raines Special Thanks: Production: Benjy Jeffords, SIU School of Journalism and Advertising  Marketing: Emma Thompson, Salukis AdLab  Music: MisunderStudios https://www.misunderstudios.com/ The Recipe Box on Facebook: https://www.facebook.com/RecipeBoxPodcast  The Recipe Box on Instagram: @TheRecipeBoxPodcast 

Show Notes With decades of baking experience under her belt and a lifetime of lessons learned from a legendary home cook (her granny), Kim Emery knows the true secret to a perfect recipe is tradition. While she’s mastered the art of baking, her most cherished title is 'Gram' to her grandson, Nate. In this episode of The Recipe Box, hosts Niki Davis and Stephanie Rhodes sit down with Kim to explore the many variations of banana pudding, from homemade custard and vanilla wafers to instant pudding, graham crackers, and even Twinkies. They share family memories, cooking techniques, and the dish’s surprising history. Along the way, they debate toppings, discuss regional influences and marketing, and celebrate how a simple dessert connects families and sparks new kitchen experiments. Recipe - From the recipe box of Kim's Granny, Ruth Emery Ingredients  3½ cups milk 1½  cup sugar 3½  tablespoons cornstarch 3 egg yolks, beaten 1 box of graham crackers 4 bananas Directions In a bowl, mix together sugar and cornstarch. In a different small bowl, beat egg yolks with a fork. Heat the milk in a pot on the stove at medium heat and stir until small bubbles form. Add the milk to the bowl of sugar/cornstarch mixture and stir until well combined, about 2 minutes. Remove ⅓ cup of this pudding mix and stir into the beaten egg yolks to temper. Add this small bowl of tempered eggs into the pot of pudding mix. Continue to stir using medium heat until the pudding is a smooth desired thick as you like consistency. Assemble layers: In a 9x13 pan, place a layer of graham crackers. Next, spread pudding mix onto the crackers, covering completely. Add a layer of sliced bananas onto the pudding layer and repeat steps to use all ingredients but plan for some pudding mix to be the last top layer to complete the dessert.   Acknowledgements Production: Benjy Jeffords, SIU School of Journalism and Advertising  Marketing: Emma Thompson, Salukis AdLab  Music: MisunderStudios    The Recipe Box on Facebook: https://www.facebook.com/RecipeBoxPodcast  The Recipe Box on Instagram: @TheRecipeBoxPodcast       

Welcome to The Recipe Box with hosts Niki Davis and Stephanie Rhodes, a podcast that explores beloved family dishes, the variations that spark debate, and the stories behind them. In this trailer episode they share childhood food memories, discuss how recipes travel and change over time, and invite listeners to join as they compare, confess, and celebrate the recipes that connect us.   Production: Benjy Jeffords - SIU School of Journalism and Advertising  Marketing: Emma Thompson - Salukis AdLab  Music: MisunderStudios   The Recipe Box on Facebook: https://www.facebook.com/RecipeBoxPodcast  The Recipe Box on Instagram: @TheRecipeBoxPodcast