Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream the shortening and the sugar together until light and fluffy. beat in the eggs one at a time. stir in the vanilla, baking powder and salt. add the instant banana pudding. mix in 2 cups of the flour add the remaining 1/2 cup only if needed. cover dough and chill for at least 2 hours or overnight. preheat oven to 375 degrees. grease baking sheets. shape dough into walnut sized balls and place 2 inches apart on the prepared baking sheet. flatten balls and bake for about 8 minutes or until lightly golden browned.

Target recipe: combine flour, 1 1/3 cups sugar and salt in a heavy sauce pan. beat egg yolks; combine egg yolks and milk, mixing well. stir into dry ingredients; cook over medium heat, stirring constantly, until smooth and thickened. remove from heat; stir in 1 teaspoon vanilla. layer one-third of wafers in a 3-qt baking dish. slice bananas, and layer over wafers. pour one-third of custard over bananas. repeat layers twice. beat egg whites (at room temperature) until foamy. gradually add 1/4 cup plus 2 tablespoons of sugar, 1 tablespoon at a time, beating until stiff peaks form. add 1 teaspoon vanilla, and beat until blended. spread meringue over custard, sealing edges of dish. bake at 425° for 10-12 minutes or until golden brown.