You’ll usually find a baked ham, banana pudding and biscuits on the tables in most Southern cook’s homes at Easter. But you can spruce up that meal with a simple addition of homemade biscuits and a brown sugar banana pudding that will have your guests begging for these recipes.

Three Ingredient Biscuits

What you’ll need:
• 4 cups of all-purpose flour
• 1 cup of softened butter
• 1 to 1 1/2 cups of whipping cream

Mix the butter and flour in a bowl with your hands until it’s crumbly. Slowly mix in the whipping cream and form into a dough ball. Sprinkle some flour on your cutting board and roll out the dough, cutting out 1 to 1 1/2 –inch biscuits. Place on a baking sheet and bake at 400 degrees for 12 to 14 minutes. Brush with melted butter while hot.

For a late Easter snack or leftover feast, brush the opened biscuits with honey mustard sauce and add some of your leftover ham for some delicious sandwiches.

Brown Sugar Banana Pudding

What you’ll need
• 13x9 inch baking dish
• 3/4 cup of brown sugar
• 2 tablespoons of flour
• 4 cups of whole milk
• 4 large whole eggs with yolks
• 2 tablespoons of vanilla extract
• 6 sliced bananas
• 12 oz. of vanilla wafers
• 2 tablespoons of granulated sugar

Using a double boiler, combine sugar and flour and slowly beat in the meat while heating over medium heat until just boiling. Stir this well.

In a mixing bowl, separate the four egg yolks and set aside.

Add a little of the hot mixture from the boiler into the eggs. Blend all together over boiling water in top of the double boiler, stirring constantly until thickened. This should take 10 to 12 minutes. Stir the vanilla extract into the custard and remove the boiler from heat and pour into baking dish.

Preheat your oven to 375.

Take the four egg whites and whip them into soft peaks.

Sprinkle in the granulated sugar as your beat the eggs.

Spread this meringue over your dish and baked until peaks are browned. This should take about 10 minutes.

Note: As many families will enjoy some hardboiled eggs this Easter, remember the Food and Drug Administration says the eggs will keep safely for one week refrigerated. After boiling the eggs, immerse them in ice water. Dry out the egg carton and return the eggs to it after the ice water bath and these should keep in the refrigerator safely for one week.

Sylvia R. Sommers, of Huntersville, is cooking enthusiast and a registered nurse who has written for numerous publications.