1 pkg. (2 layer size) yellow cake mix
or pudding-included cake mix
1 pkg. (4 serving size) lemon instant
pudding & pie filling
4 eggs
1 c. (1/2 pt.) sour cream
1/4 c. oil
1/2 c. chopped nuts
1 (8 oz.) can jellied cranberry
sauce, cut in sm. cubes
Combine cake mix, pudding mix, eggs, sour cream, oil and nuts in mixing bowl. Blend, then beat medium speed for 4 minutes. Fold in cranberry cubes. Pour into two 9 x 5 inch loaf pans that have been greased and floured. Bake at 350 degrees for 50-55 minutes. Let cool in pan. Variations: Use lemon cake with lemon or vanilla pudding or yellow cake with coconut cream pudding.
Friday, May 30, 2008
Wednesday, May 28, 2008
CHOCOLATE BRANDY PUDDING CAKE
1 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. granulated sugar
Pinch of cinnamon
1/2 c. cocoa
1/4 c. milk
1/4 c. cream
1 tsp. vanilla extract
4 tbsp. (1/4 stick) melted butter,
cooled
3/4 c. dark brown sugar
1/2 c. brandy
1 c. boiling water
Whipped cream (optional)
Sift the flour with the baking powder, baking soda, salt, 3/4 cup of the sugar, cinnamon and half the cocoa. Set aside. In a bowl, combine the milk, cream and vanilla. Pour the wet ingredients into the dry ingredients along with the melted butter. Stir to make a thick batter. Spread evenly in an ungreased 9 inch baking pan, preferably glass or ceramic. In a small bowl, combine the brown sugar, remaining granulated sugar and remaining cocoa. Sprinkle evenly over the batter. Combine the brandy and the water and pour over the top of the batter. Bake in a preheated 350 degree oven for 50 minutes. The cake will be set around the sides and the top will be very loose and bubbly. Cool in the pan on a rack for an hour or more. Slice or "scoop" to serve. Serve with chipped cream, if desired. This is a fantastic cross between brownies, fudge, chocolate pudding and an after-dinner brandy!
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. granulated sugar
Pinch of cinnamon
1/2 c. cocoa
1/4 c. milk
1/4 c. cream
1 tsp. vanilla extract
4 tbsp. (1/4 stick) melted butter,
cooled
3/4 c. dark brown sugar
1/2 c. brandy
1 c. boiling water
Whipped cream (optional)
Sift the flour with the baking powder, baking soda, salt, 3/4 cup of the sugar, cinnamon and half the cocoa. Set aside. In a bowl, combine the milk, cream and vanilla. Pour the wet ingredients into the dry ingredients along with the melted butter. Stir to make a thick batter. Spread evenly in an ungreased 9 inch baking pan, preferably glass or ceramic. In a small bowl, combine the brown sugar, remaining granulated sugar and remaining cocoa. Sprinkle evenly over the batter. Combine the brandy and the water and pour over the top of the batter. Bake in a preheated 350 degree oven for 50 minutes. The cake will be set around the sides and the top will be very loose and bubbly. Cool in the pan on a rack for an hour or more. Slice or "scoop" to serve. Serve with chipped cream, if desired. This is a fantastic cross between brownies, fudge, chocolate pudding and an after-dinner brandy!
Saturday, May 24, 2008
CHOCOLATE CHIP PUDDING COOKIES
2 1/4 c. flour
1 tsp. baking soda
1 c. margarine, soft
3/4 c. light brown sugar
1/4 c. sugar
1 pkg. instant pudding mix (may use
chocolate, butterscotch, vanilla,
or butter pecan)
1 tsp. vanilla
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts
2 eggs
Mix flour with soda. Combine butter, sugars, pudding mix, vanilla in large mixing bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Then stir in chips and nuts. Batter will be stiff. Drop in teaspoon size pieces on ungreased baking sheets, 2 inches apart. Bake at 375 degrees for 8 to 10 minutes.
1 tsp. baking soda
1 c. margarine, soft
3/4 c. light brown sugar
1/4 c. sugar
1 pkg. instant pudding mix (may use
chocolate, butterscotch, vanilla,
or butter pecan)
1 tsp. vanilla
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts
2 eggs
Mix flour with soda. Combine butter, sugars, pudding mix, vanilla in large mixing bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Then stir in chips and nuts. Batter will be stiff. Drop in teaspoon size pieces on ungreased baking sheets, 2 inches apart. Bake at 375 degrees for 8 to 10 minutes.
BANANA PUDDING CAKE
1 or 2 sm. ripe bananas
1 pkg. yellow cake mix
1 pkg. Jello instant pudding (banana
cream or vanilla)
4 eggs
1 c. water
1/4 c. oil
1/2 c. chopped nuts
Slice bananas into large bowl; beat until well mashed. Add remaining ingredients. Blend; then beat at medium speed of electric mixer for 2 minutes. Pour into well-greased and floured tube pan. Bake at 350 degrees for 60-70 minutes. Let cool in pan 15 minutes. Remove from pan and finish cooling. Sprinkle with powdered sugar.
1 pkg. yellow cake mix
1 pkg. Jello instant pudding (banana
cream or vanilla)
4 eggs
1 c. water
1/4 c. oil
1/2 c. chopped nuts
Slice bananas into large bowl; beat until well mashed. Add remaining ingredients. Blend; then beat at medium speed of electric mixer for 2 minutes. Pour into well-greased and floured tube pan. Bake at 350 degrees for 60-70 minutes. Let cool in pan 15 minutes. Remove from pan and finish cooling. Sprinkle with powdered sugar.
BANANA PUDDING
1 Jello instant vanilla pudding
1 can Eagle Brand
1 sm. Cool Whip
3-4 bananas
Vanilla wafers
Lemon juice
Make pudding according to directions, stir in Eagle Brand. Fold in Cool Whip. Slice bananas and add enough lemon juice to cover; juice keeps the bananas from turning brown. Place wafers in bowl, add few bananas. Pour in pudding. Repeat until ending with pudding. Crush wafers and sprinkle on top for decoration.
1 can Eagle Brand
1 sm. Cool Whip
3-4 bananas
Vanilla wafers
Lemon juice
Make pudding according to directions, stir in Eagle Brand. Fold in Cool Whip. Slice bananas and add enough lemon juice to cover; juice keeps the bananas from turning brown. Place wafers in bowl, add few bananas. Pour in pudding. Repeat until ending with pudding. Crush wafers and sprinkle on top for decoration.
CHOCOLATE CHIP PUDDING COOKIES
2 1/4 c. unsifted flour
1/2 tsp. baking soda
1 c. melted butter
1/4 c. sugar
3/4 c. brown sugar
1 pkg. vanilla pudding mix
1 tsp. vanilla
2 eggs
1 Pkg. (12 oz.) chocolate chips
Mix flour with baking soda. Combine butter, sugars, pudding mix and vanilla in large bowl. Beat until smooth and creamy. Add beaten eggs. Add flour mixture, then stir in chips. Drop by rounded teaspoonfuls onto ungreased baking sheet about 2 inches apart. Bake at 350 degrees for 8-10 minutes.
1/2 tsp. baking soda
1 c. melted butter
1/4 c. sugar
3/4 c. brown sugar
1 pkg. vanilla pudding mix
1 tsp. vanilla
2 eggs
1 Pkg. (12 oz.) chocolate chips
Mix flour with baking soda. Combine butter, sugars, pudding mix and vanilla in large bowl. Beat until smooth and creamy. Add beaten eggs. Add flour mixture, then stir in chips. Drop by rounded teaspoonfuls onto ungreased baking sheet about 2 inches apart. Bake at 350 degrees for 8-10 minutes.
HOT FUDGE PUDDING CAKE
1 c. flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
1 1/2 tbsp. cocoa
1/2 c. milk
2 tbsp. melted butter
1 tsp. vanilla
SAUCE:
1 c. brown sugar
2 tbsp. cocoa
1 1/4 c. hot water
Preheat oven to 350 degrees. Mix cake ingredients together and pour into greased 9 inch round layer pan. Bring sauce to boil and pour over cake mixture. Bake 25-30 minutes. Serve hot with vanilla ice cream.
2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
1 1/2 tbsp. cocoa
1/2 c. milk
2 tbsp. melted butter
1 tsp. vanilla
SAUCE:
1 c. brown sugar
2 tbsp. cocoa
1 1/4 c. hot water
Preheat oven to 350 degrees. Mix cake ingredients together and pour into greased 9 inch round layer pan. Bring sauce to boil and pour over cake mixture. Bake 25-30 minutes. Serve hot with vanilla ice cream.
SUGAR PLUM PUDDING CAKE
2 c. all-purpose flour
1 1/2 c. sugar
1 1/4 tsp. baking soda
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. salt
3/4 c. salad oil
3 eggs
1 c. buttermilk
1 c. cooked prunes, pitted and
quartered
1 c. chopped walnuts (optional)
Sift dry ingredients together 3 times. Add other ingredients in order given and mix well. Grease and flour bundt pan. Pour in cake mixture and bake at 375 degrees for 40 to 45 minutes.GLAZE:
1 c. sugar
1/2 c. buttermilk
1 tsp. vanilla
1 tsp. white corn syrup
1/2 c. (1 stick) butter
Put all ingredients in a pan. Stir. Bring to boil. Pour over cake while cake is hot and still in pan. Let cake cool before removing from pan. (Half of glaze is plenty.)
1 1/2 c. sugar
1 1/4 tsp. baking soda
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. salt
3/4 c. salad oil
3 eggs
1 c. buttermilk
1 c. cooked prunes, pitted and
quartered
1 c. chopped walnuts (optional)
Sift dry ingredients together 3 times. Add other ingredients in order given and mix well. Grease and flour bundt pan. Pour in cake mixture and bake at 375 degrees for 40 to 45 minutes.GLAZE:
1 c. sugar
1/2 c. buttermilk
1 tsp. vanilla
1 tsp. white corn syrup
1/2 c. (1 stick) butter
Put all ingredients in a pan. Stir. Bring to boil. Pour over cake while cake is hot and still in pan. Let cake cool before removing from pan. (Half of glaze is plenty.)
GRANDMA'S BREAD PUDDING
2 1/4 c. milk
2 slightly beaten eggs
2 c. bread cubes
1/2 c. brown sugar
1 tsp. vanilla
1/4 tsp. salt
1 tsp. cinnamon
Combine all ingredients, pour into 3 quart baking dish. Place dish in pan with 1 inch water. Bake 45 minutes at 350 degrees.
2 slightly beaten eggs
2 c. bread cubes
1/2 c. brown sugar
1 tsp. vanilla
1/4 tsp. salt
1 tsp. cinnamon
Combine all ingredients, pour into 3 quart baking dish. Place dish in pan with 1 inch water. Bake 45 minutes at 350 degrees.
CARAMEL APPLE PUDDING CAKE
1 c. flour
2/3 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/3 tsp. salt
Dash ground cloves
4 med. apples, peeled and cut into
1/2 inch pieces
1/2 c. pecans, chopped
3/4 c. dark brown sugar
1/4 c. butter, melted
3/4 c. boiling water
1/2 c. milk
Vanilla ice cream and whipped cream
In large bowl stir together flour, sugar, baking powder, cinnamon, salt, and cloves. Add milk and mix. Stir in apples and pecans. Turn into ungreased 2 quart dish. In separate bowl combine brown sugar, melted butter and boiling water; pour evenly over batter. Bake at 375 degrees for 45-55 minutes. Serve warm with vanilla ice cream and whipped cream.
2/3 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/3 tsp. salt
Dash ground cloves
4 med. apples, peeled and cut into
1/2 inch pieces
1/2 c. pecans, chopped
3/4 c. dark brown sugar
1/4 c. butter, melted
3/4 c. boiling water
1/2 c. milk
Vanilla ice cream and whipped cream
In large bowl stir together flour, sugar, baking powder, cinnamon, salt, and cloves. Add milk and mix. Stir in apples and pecans. Turn into ungreased 2 quart dish. In separate bowl combine brown sugar, melted butter and boiling water; pour evenly over batter. Bake at 375 degrees for 45-55 minutes. Serve warm with vanilla ice cream and whipped cream.
PUDDING-WICHES
1 1/2 c. cold milk
1/2 c. creamy peanut butter
1 (4-serving size) pkg. Jello instant
pudding mix
24 graham crackers
Add milk gradually to peanut butter in a deep bowl, blending until smooth. Adding pudding mix, beat slowly at lowest speed until well-blended (about 2 minutes). Let stand 5 minutes. Spread 1/2 inch thick on 12 crackers. Top with remaining crackers. Freeze three hours before eating.
1/2 c. creamy peanut butter
1 (4-serving size) pkg. Jello instant
pudding mix
24 graham crackers
Add milk gradually to peanut butter in a deep bowl, blending until smooth. Adding pudding mix, beat slowly at lowest speed until well-blended (about 2 minutes). Let stand 5 minutes. Spread 1/2 inch thick on 12 crackers. Top with remaining crackers. Freeze three hours before eating.
RHUBARB PUDDING CAKE WITH SAUCE
1 c. granulated sugar
1 egg
2 tbsp. melted margarine
1 c. buttermilk
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
2 c. all purpose flour
1 c. diced fresh rhubarb
Blend sugar, egg, and butter. Beat in buttermilk until smooth. Stir together salt, baking soda, baking powder, and flour. Sift dry ingredients into buttermilk mixture and stir in rhubarb. Pour into greased 9 inch square baking pan. Combine following: 2 tablespoons melted margarine with 1/2 cup sugar and sprinkle on top of batter. Bake at 350 degrees for 45 minutes or until cake test done.Sauce:
1/2 c. evaporated milk
1/2 c. margarine
1 c. sugar
1 tsp. vanilla*
Bring to a boil and cook 1 minute, stirring constantly. Remove from heat and stir in vanilla. Serve sauce over cake. Makes 10 to 12 servings.
1 egg
2 tbsp. melted margarine
1 c. buttermilk
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
2 c. all purpose flour
1 c. diced fresh rhubarb
Blend sugar, egg, and butter. Beat in buttermilk until smooth. Stir together salt, baking soda, baking powder, and flour. Sift dry ingredients into buttermilk mixture and stir in rhubarb. Pour into greased 9 inch square baking pan. Combine following: 2 tablespoons melted margarine with 1/2 cup sugar and sprinkle on top of batter. Bake at 350 degrees for 45 minutes or until cake test done.Sauce:
1/2 c. evaporated milk
1/2 c. margarine
1 c. sugar
1 tsp. vanilla*
Bring to a boil and cook 1 minute, stirring constantly. Remove from heat and stir in vanilla. Serve sauce over cake. Makes 10 to 12 servings.
PUDDING CAKE DESSERT
CRUST:
2 c. flour
1/2 c. brown sugar
1 c. oleo
1 c. nuts
1 tsp. vanilla
Cream oleo and add other ingredients. Pat down in 13x9 inch pan. Bake 12 minutes at 450 degrees. Crumble with a fork while hot and pat down.FILLING:
1 (8 oz.) cream cheese, softened
1 c. powdered sugar 1 c. Cool Whip Mix and spread on cool crust: 1 sm. pkg. instant chocolate fudge pudding 3 c. milk Beat until thick and spread over cheese mixture. Top with Cool Whip and pecans. Chill.
2 c. flour
1/2 c. brown sugar
1 c. oleo
1 c. nuts
1 tsp. vanilla
Cream oleo and add other ingredients. Pat down in 13x9 inch pan. Bake 12 minutes at 450 degrees. Crumble with a fork while hot and pat down.FILLING:
1 (8 oz.) cream cheese, softened
1 c. powdered sugar 1 c. Cool Whip Mix and spread on cool crust: 1 sm. pkg. instant chocolate fudge pudding 3 c. milk Beat until thick and spread over cheese mixture. Top with Cool Whip and pecans. Chill.
RHUBARB PUDDING CAKE
Yellow cake mix
4 c. rhubarb
1 c. sugar
1 c. whipping cream
Prepare yellow cake mix according to directions. Put 4 cups rhubarb on top. Pour 1 cup sugar over rhubarb. Pour 1 cup cream over everything. Bake well. Serve with whipped cream.
4 c. rhubarb
1 c. sugar
1 c. whipping cream
Prepare yellow cake mix according to directions. Put 4 cups rhubarb on top. Pour 1 cup sugar over rhubarb. Pour 1 cup cream over everything. Bake well. Serve with whipped cream.
PINEAPPLE MERINGUE BREAD PUDDING
3 c. 1/2" cubes French bread
1 (15 1/4 oz.) can crushed pineapple,
drained (reserve syrup)
3 eggs, separated
1/2 c. packed brown sugar
1/2 tsp. grated lemon peel
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 c. coconut milk (1 (7 3/4 oz.) can
sweetened reconstituted coconut
juice can be substituted)
1/4 tsp. cream of tartar
1/4 c. sugar
Place bread cubes in greased oblong baking dish, 10" x 6" x 1 1/2" or square baking dish, 8"x8"x2". Spread pineapple on top. Beat egg yolks slightly; stir in brown sugar, lemon peel, cinnamon, salt and the reserved syrup. Slowly stir in milk. Pour over bread cubes and pineapple. Bake, uncovered in 350 degree oven until knife inserted halfway between center and edge comes out clean, 30 to 40 minutes. Remove from oven. Beat egg whites and cream of tartar on medium speed until foamy. Beat in 1/4 cup of sugar, 1 tablespoon at a time, continue beating until stiff and glossy. Spread over pudding. Bake until delicate golden brown, 8 to 10 minutes. Let stand 5 minutes.
1 (15 1/4 oz.) can crushed pineapple,
drained (reserve syrup)
3 eggs, separated
1/2 c. packed brown sugar
1/2 tsp. grated lemon peel
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 c. coconut milk (1 (7 3/4 oz.) can
sweetened reconstituted coconut
juice can be substituted)
1/4 tsp. cream of tartar
1/4 c. sugar
Place bread cubes in greased oblong baking dish, 10" x 6" x 1 1/2" or square baking dish, 8"x8"x2". Spread pineapple on top. Beat egg yolks slightly; stir in brown sugar, lemon peel, cinnamon, salt and the reserved syrup. Slowly stir in milk. Pour over bread cubes and pineapple. Bake, uncovered in 350 degree oven until knife inserted halfway between center and edge comes out clean, 30 to 40 minutes. Remove from oven. Beat egg whites and cream of tartar on medium speed until foamy. Beat in 1/4 cup of sugar, 1 tablespoon at a time, continue beating until stiff and glossy. Spread over pudding. Bake until delicate golden brown, 8 to 10 minutes. Let stand 5 minutes.
Friday, May 23, 2008
PUDDING POKE CAKE
1 pkg. (2 layer size) yellow or
chocolate cake mix
2 pkgs. (4 serving size) Jello
instant pudding & pie filling, any
flavor
1 c. confectioners' sugar
4 c. cold milk
Prepare cake mix as directed on package, baking in 13"x9" pan. Remove from oven. Immediately poke holes down through cake to pan with round handle of wooden spoon. Holes should be at 1" intervals. Combine pudding mix with sugar in large bowl after holes are made. Gradually stir in milk. Beat at low speed of electric mixer for not more than 1 minute. (Don't over beat.) Quickly, before pudding mixture thickens, pour about 1/2 of the thin pudding mixture evenly over warm cake and into holes to make strips. Allow remaining pudding mixture to thicken slightly; spoon over top, swirling to frost the cake. Chill at least 1 hour. Store cake in refrigerator. Makes 18 servings.
chocolate cake mix
2 pkgs. (4 serving size) Jello
instant pudding & pie filling, any
flavor
1 c. confectioners' sugar
4 c. cold milk
Prepare cake mix as directed on package, baking in 13"x9" pan. Remove from oven. Immediately poke holes down through cake to pan with round handle of wooden spoon. Holes should be at 1" intervals. Combine pudding mix with sugar in large bowl after holes are made. Gradually stir in milk. Beat at low speed of electric mixer for not more than 1 minute. (Don't over beat.) Quickly, before pudding mixture thickens, pour about 1/2 of the thin pudding mixture evenly over warm cake and into holes to make strips. Allow remaining pudding mixture to thicken slightly; spoon over top, swirling to frost the cake. Chill at least 1 hour. Store cake in refrigerator. Makes 18 servings.
MYSTERY HOT PUDDING CAKE
1 c. sifted flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
2 tbsp. cocoa
1/2 c. milk
2 tbsp. shortening, melted
1 c. chopped nuts
1 c. brown sugar, packed
1/3 c. cocoa
1 tsp. vanilla
A rich tasting fudge dessert. Easy to make and very inexpensive. The sauce forms a pudding over the cake while baking. Sift together into a bowl flour, baking powder, salt and cocoa; stir in milk and shortening, melted. Blend in chopped nuts. Spread in 9" square pan. Sprinkle with mixture of brown sugar and cocoa. Pour over entire batter, 1 3/4 cups hot water. Add vanilla to hot water before pouring over batter. Bake at 350 degrees for about 45 minutes. Makes about 9 servings. During baking, cake mixture rises to top and chocolate sauce settles to bottom. Invert squares of pudding on dessert plates. Dip sauce from pan over each serving. Serve warm with ice cream or whipping cream.
2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
2 tbsp. cocoa
1/2 c. milk
2 tbsp. shortening, melted
1 c. chopped nuts
1 c. brown sugar, packed
1/3 c. cocoa
1 tsp. vanilla
A rich tasting fudge dessert. Easy to make and very inexpensive. The sauce forms a pudding over the cake while baking. Sift together into a bowl flour, baking powder, salt and cocoa; stir in milk and shortening, melted. Blend in chopped nuts. Spread in 9" square pan. Sprinkle with mixture of brown sugar and cocoa. Pour over entire batter, 1 3/4 cups hot water. Add vanilla to hot water before pouring over batter. Bake at 350 degrees for about 45 minutes. Makes about 9 servings. During baking, cake mixture rises to top and chocolate sauce settles to bottom. Invert squares of pudding on dessert plates. Dip sauce from pan over each serving. Serve warm with ice cream or whipping cream.
HOT FUDGE PUDDING CAKE
1 c. flour*
3/4 c. sugar
2 tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 tbsp. shortening, melted
1 c. finely chopped nuts
1 c. brown sugar, packed
1/4 c. cocoa
1 3/4 c. hot water
Heat oven to 350 degrees. Measure flour, sugar, 2 tablespoons cocoa, baking powder and salt into bowl. Blend in milk and shortening; stir in nuts. Pour into ungreased square pan, 9 x 9 x 2 inches. Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour HOT water over batter. Bake 45 minutes. While warm, spoon cake into dessert dishes and spoon sauce over each serving. If desired, serve with sweetened whipped cream or ice cream. Yield: 9 servings. *If using self-rising flour, omit baking powder and salt.
3/4 c. sugar
2 tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 tbsp. shortening, melted
1 c. finely chopped nuts
1 c. brown sugar, packed
1/4 c. cocoa
1 3/4 c. hot water
Heat oven to 350 degrees. Measure flour, sugar, 2 tablespoons cocoa, baking powder and salt into bowl. Blend in milk and shortening; stir in nuts. Pour into ungreased square pan, 9 x 9 x 2 inches. Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour HOT water over batter. Bake 45 minutes. While warm, spoon cake into dessert dishes and spoon sauce over each serving. If desired, serve with sweetened whipped cream or ice cream. Yield: 9 servings. *If using self-rising flour, omit baking powder and salt.
PUDDING CAKE
1 c. flour
1 c. chopped pecans
1 stick oleo
Mix softened oleo, flour and pecans. Pat in 9 x 9 inch pan. Bake until brown at 350 degrees. Cool in refrigerator. Mix: 1 c. powdered sugar 1/2 container Cool Whip (9 oz.) Spread over cooled crust, refrigerate. Mix 1 small package (3 ounce) instant vanilla pudding and 1 cup milk. Spread over cream cheese mixture. Mix 1 small package instant chocolate pudding and 1 cup milk. You then spread over vanilla pudding. Top with remaining Cool Whip, grated Hershey bars. Sprinkle with nuts.
1 c. chopped pecans
1 stick oleo
Mix softened oleo, flour and pecans. Pat in 9 x 9 inch pan. Bake until brown at 350 degrees. Cool in refrigerator. Mix: 1 c. powdered sugar 1/2 container Cool Whip (9 oz.) Spread over cooled crust, refrigerate. Mix 1 small package (3 ounce) instant vanilla pudding and 1 cup milk. Spread over cream cheese mixture. Mix 1 small package instant chocolate pudding and 1 cup milk. You then spread over vanilla pudding. Top with remaining Cool Whip, grated Hershey bars. Sprinkle with nuts.
CARROT PUDDING CAKE
1 pkg. (2 layer size) yellow cake mix
1 pkg. (4 serving size) Jello vanilla
flavor instant pudding & pie
filling
4 eggs
1/3 c. water
1/4 c. oil
3 c. grated carrots
1/2 c. raisins, finely chopped
1/2 c. chopped walnuts
1/2 tsp. salt
2 tsp. ground cinnamon
Blend all ingredients in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into 2 greased and floured 8"x4" loaf pans. Bake at 350 degrees for 45 to 50 minutes, until cakes spring back when lightly pressed and begin to pull away from sides of pans. Do not under bake. Cool in pans 15 minutes; remove and cool on racks. Frost with Orange Cream Cheese Frosting. ORANGE CREAM CHEESE FROSTING: Blend 1 tablespoon butter or margarine with 1 (3 oz.) package cream cheese and 1 tablespoon grated orange rind until smooth. Alternately add 2 1/2 cups sifted confectioners' sugar and 1 tablespoon orange juice, beating after each addition until smooth.
1 pkg. (4 serving size) Jello vanilla
flavor instant pudding & pie
filling
4 eggs
1/3 c. water
1/4 c. oil
3 c. grated carrots
1/2 c. raisins, finely chopped
1/2 c. chopped walnuts
1/2 tsp. salt
2 tsp. ground cinnamon
Blend all ingredients in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into 2 greased and floured 8"x4" loaf pans. Bake at 350 degrees for 45 to 50 minutes, until cakes spring back when lightly pressed and begin to pull away from sides of pans. Do not under bake. Cool in pans 15 minutes; remove and cool on racks. Frost with Orange Cream Cheese Frosting. ORANGE CREAM CHEESE FROSTING: Blend 1 tablespoon butter or margarine with 1 (3 oz.) package cream cheese and 1 tablespoon grated orange rind until smooth. Alternately add 2 1/2 cups sifted confectioners' sugar and 1 tablespoon orange juice, beating after each addition until smooth.
PINEAPPLE PUDDING CAKE
1 (18 1/4 oz.) pkg. yellow cake mix
1 c. sugar
1 (16 oz.) can crushed pineapple
12 oz. frozen whipped topping
1 c. milk
6 oz. pkg. instant butter pecan
pudding
1 c. chopped walnuts
Bake cake as directed on package. Five minutes before cake is done, mix sugar and pineapple and bring to a boil until sugar dissolves. Put several holes in top of cake and pour pineapple mixture on top of cake. Let the cake cool in the pan. Mix milk and pudding and gradually add whipped topping. Frost top of cake and sprinkle walnuts on top. Refrigerate for 2 days before eating.
1 c. sugar
1 (16 oz.) can crushed pineapple
12 oz. frozen whipped topping
1 c. milk
6 oz. pkg. instant butter pecan
pudding
1 c. chopped walnuts
Bake cake as directed on package. Five minutes before cake is done, mix sugar and pineapple and bring to a boil until sugar dissolves. Put several holes in top of cake and pour pineapple mixture on top of cake. Let the cake cool in the pan. Mix milk and pudding and gradually add whipped topping. Frost top of cake and sprinkle walnuts on top. Refrigerate for 2 days before eating.
RHUBARB PUDDING CAKE
1 c. sugar
2 c. flour
3 tsp. baking powder
1 tsp. salt
1 c. milk
4 tbsp. melted butter
TOPPING:
4 c. cut up rhubarb
1 c. brown sugar
1/2 c. sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
2 c. hot water
Mix first 6 ingredients. Pour batter mix into 9"x13" greased pan. Top with rhubarb, spread topping mixture over top and cover with hot water. Bake at 350 degrees for 40 minutes.
2 c. flour
3 tsp. baking powder
1 tsp. salt
1 c. milk
4 tbsp. melted butter
TOPPING:
4 c. cut up rhubarb
1 c. brown sugar
1/2 c. sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
2 c. hot water
Mix first 6 ingredients. Pour batter mix into 9"x13" greased pan. Top with rhubarb, spread topping mixture over top and cover with hot water. Bake at 350 degrees for 40 minutes.
LEMON PUDDING CAKE
2 eggs, separated
1 tsp. grated lemon peel
1/4 c. lemon juice
2/3 c. milk
1 c. sugar
1/4 c. all purpose flour
1/4 tsp. salt
Heat oven to 350 degrees. Beat egg whites until stiff; set aside. Beat egg yolks. Stir in lemon peel, lemon juice and milk. Beat in rest of ingredients until smooth. Fold in egg whites. Pour in casserole. Place in 9"x9"x2" pan. Place in pan of water on oven rack. Bake 45 to 55 minutes.
1 tsp. grated lemon peel
1/4 c. lemon juice
2/3 c. milk
1 c. sugar
1/4 c. all purpose flour
1/4 tsp. salt
Heat oven to 350 degrees. Beat egg whites until stiff; set aside. Beat egg yolks. Stir in lemon peel, lemon juice and milk. Beat in rest of ingredients until smooth. Fold in egg whites. Pour in casserole. Place in 9"x9"x2" pan. Place in pan of water on oven rack. Bake 45 to 55 minutes.
CHOCOLATE PUDDING CAKE IN A PAN
1 1/2 c. flour
1 1/3 c. white sugar
3/4 c. cocoa (1/2 in cake pan & 1/4
on top)
3 tsp. baking powder
1 tsp. salt
1 c. milk
6 tbsp. oil
Put dry ingredients in ungreased cake pan. Stir with fork to mix well. Add milk and oil. Stir until well blended. Sprinkle 3/4 cup brown sugar and 1/4 cup cocoa and 1/2 cup chocolate chips over top. Mix 1 teaspoon vanilla and 1 1/4 cups hot water and pour over top. Bake 30 to 35 minutes at 350 degrees or until surface looks dry and brown like. Serve with whipped cream or ice cream, if desired. Recipe from Women's Day magazine.
1 1/3 c. white sugar
3/4 c. cocoa (1/2 in cake pan & 1/4
on top)
3 tsp. baking powder
1 tsp. salt
1 c. milk
6 tbsp. oil
Put dry ingredients in ungreased cake pan. Stir with fork to mix well. Add milk and oil. Stir until well blended. Sprinkle 3/4 cup brown sugar and 1/4 cup cocoa and 1/2 cup chocolate chips over top. Mix 1 teaspoon vanilla and 1 1/4 cups hot water and pour over top. Bake 30 to 35 minutes at 350 degrees or until surface looks dry and brown like. Serve with whipped cream or ice cream, if desired. Recipe from Women's Day magazine.
CINNAMON PUDDING CAKE
2 c. flour
1 c. sugar
1 c. milk
5 tbsp. margarine
2 tsp. baking powder
2 tsp. cinnamon
1/4 tsp. salt
1/2 c. chopped nuts
2 c. packed brown sugar
1 1/2 c. water
Beat together until smooth flour, sugar, milk, 2 tablespoons margarine, baking powder, cinnamon and salt. Turn batter into greased and floured 9" square pan. Sprinkle with nuts. In small saucepan bring brown sugar, water and remaining 3 tablespoons of margarine to boil, stirring constantly. Remove from heat and carefully pour over top of batter. Place in 350 degree oven for 35 to 40 minutes.
1 c. sugar
1 c. milk
5 tbsp. margarine
2 tsp. baking powder
2 tsp. cinnamon
1/4 tsp. salt
1/2 c. chopped nuts
2 c. packed brown sugar
1 1/2 c. water
Beat together until smooth flour, sugar, milk, 2 tablespoons margarine, baking powder, cinnamon and salt. Turn batter into greased and floured 9" square pan. Sprinkle with nuts. In small saucepan bring brown sugar, water and remaining 3 tablespoons of margarine to boil, stirring constantly. Remove from heat and carefully pour over top of batter. Place in 350 degree oven for 35 to 40 minutes.
Thursday, May 22, 2008
FOUR STACK PUDDING
LAYER 1:
1 stick butter
1/2 c. chopped pecans
1 c. flour
Mix, pack in 11"x14" pan and bake until it sticks together, 375 degrees for 15 to 20 minutes. LAYER 2:
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip
1/2 c. marshmallows (opt.)
LAYER 3:
Mix 2 small packages chocolate instant pudding with 3 cups of milk. Spread over 2nd layer.LAYER 4:
Spread Cool Whip over 3rd Layer. Grate a Hershey bar or nuts (or both) over top. Chill.
1 stick butter
1/2 c. chopped pecans
1 c. flour
Mix, pack in 11"x14" pan and bake until it sticks together, 375 degrees for 15 to 20 minutes. LAYER 2:
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip
1/2 c. marshmallows (opt.)
LAYER 3:
Mix 2 small packages chocolate instant pudding with 3 cups of milk. Spread over 2nd layer.LAYER 4:
Spread Cool Whip over 3rd Layer. Grate a Hershey bar or nuts (or both) over top. Chill.
PUDDING CAKE
1 c. flour
1 stick butter
1 c. pecans
Mix and put in bottom of a 9"x13" pan. Bake at 350 degrees for 20 minutes. Cool. 1 c. Cool Whip 1/2 c. powdered sugar Blend cream cheese and sugar. Then mix in Cool Whip. Spread on crust. 1 box instant vanilla pudding 3 c. milk Blend these three ingredients together and spread over cream cheese layer. Top it with Cool Whip. Sprinkle with pecans and coconut. Put in refrigerator for 3 hours.
1 stick butter
1 c. pecans
Mix and put in bottom of a 9"x13" pan. Bake at 350 degrees for 20 minutes. Cool. 1 c. Cool Whip 1/2 c. powdered sugar Blend cream cheese and sugar. Then mix in Cool Whip. Spread on crust. 1 box instant vanilla pudding 3 c. milk Blend these three ingredients together and spread over cream cheese layer. Top it with Cool Whip. Sprinkle with pecans and coconut. Put in refrigerator for 3 hours.
CHOCOLATE PUDDING CAKE
1 c. flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
2 tbsp. cocoa
1/2 c. milk
2 tbsp. melted shortening
Mix together and spread in 8" pan. Mix 1 cup brown sugar and 1/4 cup cocoa, sprinkle over mixture in pan. Pour 1 3/4 cups boiling water over top. Bake for 45 minutes at 350 degrees.
2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
2 tbsp. cocoa
1/2 c. milk
2 tbsp. melted shortening
Mix together and spread in 8" pan. Mix 1 cup brown sugar and 1/4 cup cocoa, sprinkle over mixture in pan. Pour 1 3/4 cups boiling water over top. Bake for 45 minutes at 350 degrees.
FRUIT PUDDING CAKE
2 c. sifted flour
1 1/2 c. sugar
2 tsp. soda
1/4 tsp. salt
1 (1 lb. 1 oz.) can fruit cocktail
2 eggs, beaten
Sift together flour, sugar, soda and salt. Add eggs and fruit cocktail; mix well and turn into 9"x12" greased and floured pan. Bake 1 hour at 350 degrees. Cool 10 to 15 minutes then ice.PUDDING ICING:
1/2 c. butter
1 c. confectioners' sugar
1/2 c. evaporated milk
1 egg yolk
1 tbsp. vanilla
1 c. shredded coconut
1/2 c. chopped nuts
Combine butter, sugar, milk and egg yolk in heavy saucepan. Bring to boil, cook and stir 2 minutes. Add vanilla, coconut and nuts. Cool slightly and spoon over warm cake.
1 1/2 c. sugar
2 tsp. soda
1/4 tsp. salt
1 (1 lb. 1 oz.) can fruit cocktail
2 eggs, beaten
Sift together flour, sugar, soda and salt. Add eggs and fruit cocktail; mix well and turn into 9"x12" greased and floured pan. Bake 1 hour at 350 degrees. Cool 10 to 15 minutes then ice.PUDDING ICING:
1/2 c. butter
1 c. confectioners' sugar
1/2 c. evaporated milk
1 egg yolk
1 tbsp. vanilla
1 c. shredded coconut
1/2 c. chopped nuts
Combine butter, sugar, milk and egg yolk in heavy saucepan. Bring to boil, cook and stir 2 minutes. Add vanilla, coconut and nuts. Cool slightly and spoon over warm cake.
HOT FUDGE PUDDING CAKE
1 c. flour
3/4 c. sugar
2 tbsp. cocoa
1/4 tsp. salt
2 tsp. baking powder
1/2 c. milk
2 tbsp. shortening, melted
1 c. chopped nuts
1 c. brown sugar
1/4 c. cocoa
1 3/4 c. hot water
Measure flour, sugar, 2 tablespoons cocoa, baking powder and salt into bowl. Blend in milk and shortening. Stir in nuts. Pour into ungreased glass 9"x9" square pan. Stir together brown sugar and 1/4 cup cocoa. Sprinkle over batter. Pour 1 3/4 cup hot water over batter. Bake at 350 degrees for 40 to 45 minutes or until cake is no longer doughy. 5 to 6 big servings. Serve warm with ice cream or Cool Whip.
3/4 c. sugar
2 tbsp. cocoa
1/4 tsp. salt
2 tsp. baking powder
1/2 c. milk
2 tbsp. shortening, melted
1 c. chopped nuts
1 c. brown sugar
1/4 c. cocoa
1 3/4 c. hot water
Measure flour, sugar, 2 tablespoons cocoa, baking powder and salt into bowl. Blend in milk and shortening. Stir in nuts. Pour into ungreased glass 9"x9" square pan. Stir together brown sugar and 1/4 cup cocoa. Sprinkle over batter. Pour 1 3/4 cup hot water over batter. Bake at 350 degrees for 40 to 45 minutes or until cake is no longer doughy. 5 to 6 big servings. Serve warm with ice cream or Cool Whip.
HOT FUDGE PUDDING CAKE
1 c. flour
3/4 c. sugar
2 tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 tbsp. melted shortening
Mix and pour into ungreased 9"x9" pan. Mix together 1 cup brown sugar and 1/4 cup cocoa. Pour over all 1 3/4 cups hot water. Bake 45 minutes at 350 degrees.
3/4 c. sugar
2 tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 tbsp. melted shortening
Mix and pour into ungreased 9"x9" pan. Mix together 1 cup brown sugar and 1/4 cup cocoa. Pour over all 1 3/4 cups hot water. Bake 45 minutes at 350 degrees.
HOT FUDGE PUDDING CAKE
1 c. flour
3/4 c. sugar
2 tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 tbsp. melted shortening
Mix and pour into ungreased 9"x9" pan. Mix together 1 cup brown sugar and 1/4 cup cocoa. Pour over all 1 3/4 cups hot water. Bake 45 minutes at 350 degrees.
3/4 c. sugar
2 tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 tbsp. melted shortening
Mix and pour into ungreased 9"x9" pan. Mix together 1 cup brown sugar and 1/4 cup cocoa. Pour over all 1 3/4 cups hot water. Bake 45 minutes at 350 degrees.
CHOC-CHIP PUDDING COOKIES
2 1/4 c. flour
1 tsp. baking soda
1 c. soft butter
1/4 c. granulated sugar
3/4 c. brown sugar
1 tsp. vanilla
2 eggs
1 pkg. (12 oz.) chocolate chips
1 c. nuts (opt.)
1 pkg. (4 serving size) INSTANT
pudding & pie filling, any flavor
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in eggs; gradually add flour mixture, then stir in chips and nuts. Batter will be stiff. Drop by rounded teaspoonfuls onto ungreased baking sheets, about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Makes about 7 dozen.
1 tsp. baking soda
1 c. soft butter
1/4 c. granulated sugar
3/4 c. brown sugar
1 tsp. vanilla
2 eggs
1 pkg. (12 oz.) chocolate chips
1 c. nuts (opt.)
1 pkg. (4 serving size) INSTANT
pudding & pie filling, any flavor
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in eggs; gradually add flour mixture, then stir in chips and nuts. Batter will be stiff. Drop by rounded teaspoonfuls onto ungreased baking sheets, about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Makes about 7 dozen.
CHOCOLATE PUDDING CAKE
1 pkg. chocolate pudding
1 box chocolate cake mix
1 sm. bag chocolate chips
1 c. chopped nuts
Cook pudding as directed. Mix cake as directed. Mix pudding and cake together and pour into a greased and floured 9"x13" pan. Sprinkle nuts and chocolate chips on top. Bake according to directions on the cake mix box.
1 box chocolate cake mix
1 sm. bag chocolate chips
1 c. chopped nuts
Cook pudding as directed. Mix cake as directed. Mix pudding and cake together and pour into a greased and floured 9"x13" pan. Sprinkle nuts and chocolate chips on top. Bake according to directions on the cake mix box.
HOT FUDGE PUDDING CAKE
1 c. flour
2 tsp. baking powder
3/4 c. sugar
1/2 c. milk
1 tsp. vanilla
1/4 tsp. salt
2 tbsp. cocoa
2 tbsp. oil
Nuts (optional)
In a 9 inch microwave pan, put flour, baking powder, salt, sugar and cocoa. Mix, then stir in milk, oil and vanilla.TOPPING:
1 c. brown sugar
1/4 c. cocoa
Sprinkle on topping. Pour over this: 1 3/4 cup boiling water. Microwave 10 minutes, turning 3 times. Serve with ice cream or whipped topping. May be baked in regular oven at 350 degrees for 30 minutes.
2 tsp. baking powder
3/4 c. sugar
1/2 c. milk
1 tsp. vanilla
1/4 tsp. salt
2 tbsp. cocoa
2 tbsp. oil
Nuts (optional)
In a 9 inch microwave pan, put flour, baking powder, salt, sugar and cocoa. Mix, then stir in milk, oil and vanilla.TOPPING:
1 c. brown sugar
1/4 c. cocoa
Sprinkle on topping. Pour over this: 1 3/4 cup boiling water. Microwave 10 minutes, turning 3 times. Serve with ice cream or whipped topping. May be baked in regular oven at 350 degrees for 30 minutes.
Wednesday, May 21, 2008
CHERRY PUDDING CAKE
1 tbsp. butter
1 c. sugar
1 c. milk
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
Pour into a greased 9 x 13 inch pan.FILLING:
1 c. cherries
1 c. cherry juice
1/2 to 1 c. sugar
1 c. boiling water
Sm. pieces of butter (2 tsp.)
Pour filling over top of first mixture. Place in oven and bake for 45 minutes at 350 degrees.
1 c. sugar
1 c. milk
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
Pour into a greased 9 x 13 inch pan.FILLING:
1 c. cherries
1 c. cherry juice
1/2 to 1 c. sugar
1 c. boiling water
Sm. pieces of butter (2 tsp.)
Pour filling over top of first mixture. Place in oven and bake for 45 minutes at 350 degrees.
CHOCOLATE PUDDING CAKE
1 1/2 c. sugar
2 c. flour
1/2 tsp. salt
4 tsp. cocoa
4 tsp. baking powder
1 c. milk
6 tbsp. margarine
2 tsp. vanilla
Mix dry ingredients, add margarine, milk and vanilla. Spread in a greased 11 x 13 inch cake pan. Sprinkle the top of batter with a mixture of: 1 c. brown sugar 1/2 c. cocoa Pour 3 cups very warm water over the top and bake at 350 degrees for 40 minutes.
2 c. flour
1/2 tsp. salt
4 tsp. cocoa
4 tsp. baking powder
1 c. milk
6 tbsp. margarine
2 tsp. vanilla
Mix dry ingredients, add margarine, milk and vanilla. Spread in a greased 11 x 13 inch cake pan. Sprinkle the top of batter with a mixture of: 1 c. brown sugar 1/2 c. cocoa Pour 3 cups very warm water over the top and bake at 350 degrees for 40 minutes.
COCONUT PUDDING CAKE
1 pkg. (2 layer size) white cake mix
1 pkg. coconut or vanilla flavor
instant pudding mix
4 eggs
1/2 c. water
1/4 c. oil
1 c. flaked coconut
Blend all ingredients except coconut in large mixing bowl. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 25 to 30 minutes. Cool in pan 15 minutes, remove and cool on racks, (or 9 x 13 inch or larger if cut in squares to serve.)FROSTING:
1 (8 oz.) can crushed pineapple, in
juice
1 pkg. (4 serving size) coconut or
vanilla instant pudding mix
1 (9 oz.) container frozen whipped
topping, thawed
1 c. flaked coconut (optional)
1 c. nuts (optional)
Combine crushed pineapple pudding mix and fold in 1 container frozen whipped topping. Add coconut and nuts if desired.
1 pkg. coconut or vanilla flavor
instant pudding mix
4 eggs
1/2 c. water
1/4 c. oil
1 c. flaked coconut
Blend all ingredients except coconut in large mixing bowl. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 25 to 30 minutes. Cool in pan 15 minutes, remove and cool on racks, (or 9 x 13 inch or larger if cut in squares to serve.)FROSTING:
1 (8 oz.) can crushed pineapple, in
juice
1 pkg. (4 serving size) coconut or
vanilla instant pudding mix
1 (9 oz.) container frozen whipped
topping, thawed
1 c. flaked coconut (optional)
1 c. nuts (optional)
Combine crushed pineapple pudding mix and fold in 1 container frozen whipped topping. Add coconut and nuts if desired.
UGLY DUCKLING PUDDING CAKE
1 pkg. (2 layer size) yellow cake mix
1 pkg. Jello lemon flavor instant pie
filling
1 can fruit cocktail, including syrup
1 c. coconut
4 eggs
1/4 c. oil
1/2 c. brown sugar, firmly packed
1/2 c. nuts, chopped
Blend all ingredients except brown sugar and nuts in a large mixer bowl. Beat 4 minutes at medium speed. Pour into greased and floured 13 x 9 inch pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees for 45 minutes until cake springs back when lightly pressed and pulls away from sides of pan. DO NOT UNDERBAKE. Cool in pan 15 minutes. Serve warm or cool, with Cool Whip if desired.
1 pkg. Jello lemon flavor instant pie
filling
1 can fruit cocktail, including syrup
1 c. coconut
4 eggs
1/4 c. oil
1/2 c. brown sugar, firmly packed
1/2 c. nuts, chopped
Blend all ingredients except brown sugar and nuts in a large mixer bowl. Beat 4 minutes at medium speed. Pour into greased and floured 13 x 9 inch pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees for 45 minutes until cake springs back when lightly pressed and pulls away from sides of pan. DO NOT UNDERBAKE. Cool in pan 15 minutes. Serve warm or cool, with Cool Whip if desired.
SUGAR FREE BANANA PUDDING CAKE
1 Angel Food cake (split in half)
2 bananas, sliced
2 sm. sugar free instant pudding
(fixed to serve)
Place half of the cake in the bottom of a large bowel. Arrange bananas on top of cake, pour 1 pre-fixed pudding over that. Put the other half of cake on top and pour remaining pudding over cake. Chill and serve.
2 bananas, sliced
2 sm. sugar free instant pudding
(fixed to serve)
Place half of the cake in the bottom of a large bowel. Arrange bananas on top of cake, pour 1 pre-fixed pudding over that. Put the other half of cake on top and pour remaining pudding over cake. Chill and serve.
HOT FUDGE PUDDING CAKE
1 c. all purpose flour
3/4 c. sugar
2 tbsp. cocoa
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 tbsp. margarine, melted
1 c. chopped nuts (opt.)
1 c. brown sugar
1/4 c. cocoa
1 3/4 c. hot water
Grease 9" pan. Preheat oven to 350 degrees. Into a large bowl sift together flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk and melted margarine. Blend in nuts. Spread into greased pan. Sprinkle brown sugar and 1/4 cup cocoa over entire batter. Bake for 35 to 40 minutes. Let cool before slicing. It makes its own chocolate sauce. Great with vanilla ice cream or whipped cream.
3/4 c. sugar
2 tbsp. cocoa
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 tbsp. margarine, melted
1 c. chopped nuts (opt.)
1 c. brown sugar
1/4 c. cocoa
1 3/4 c. hot water
Grease 9" pan. Preheat oven to 350 degrees. Into a large bowl sift together flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk and melted margarine. Blend in nuts. Spread into greased pan. Sprinkle brown sugar and 1/4 cup cocoa over entire batter. Bake for 35 to 40 minutes. Let cool before slicing. It makes its own chocolate sauce. Great with vanilla ice cream or whipped cream.
PLUM PUDDING
1 c. suet, chopped fine
1 tsp. salt
1 c. sugar
1 c. currants
1 c. raisins
3 eggs
3 c. coarse bread crumbs, packed firm
1/2 c. molasses and 1 tsp. soda,
mixed together
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cloves
Mix dry ingredients together. Soak bread crumbs in cold water, squeeze dry and add to dry mixture. Beat eggs to foam. Add to first mixture. Add molasses in which soda has been beaten to a foam. Steam for 3 1/2 hours. Serve with Hard Sauce.
--HARD SAUCE--
1/2 c. butter
1 c. sugar (powdered) creamed
1 egg yolk
1/2 c. cream
Beaten white of egg
Flavor with vanilla
1 tsp. salt
1 c. sugar
1 c. currants
1 c. raisins
3 eggs
3 c. coarse bread crumbs, packed firm
1/2 c. molasses and 1 tsp. soda,
mixed together
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cloves
Mix dry ingredients together. Soak bread crumbs in cold water, squeeze dry and add to dry mixture. Beat eggs to foam. Add to first mixture. Add molasses in which soda has been beaten to a foam. Steam for 3 1/2 hours. Serve with Hard Sauce.
--HARD SAUCE--
1/2 c. butter
1 c. sugar (powdered) creamed
1 egg yolk
1/2 c. cream
Beaten white of egg
Flavor with vanilla
Tuesday, May 20, 2008
DATE PUDDING
3 eggs, well beaten
4 tbsp. flour, sifted
1 c. dates, chopped
1 c. nuts, chopped
1/2 c. sugar
1 tsp. baking powder
Pinch of salt
Mix well. Bake in moderate oven. Serve with butter sauce. 1 c. sugar
2 tbsp. butter
1 tsp. flour
Cream all and 1 cup boiling water. Boil until done. Add either lemon or vanilla flavoring.
4 tbsp. flour, sifted
1 c. dates, chopped
1 c. nuts, chopped
1/2 c. sugar
1 tsp. baking powder
Pinch of salt
Mix well. Bake in moderate oven. Serve with butter sauce. 1 c. sugar
2 tbsp. butter
1 tsp. flour
Cream all and 1 cup boiling water. Boil until done. Add either lemon or vanilla flavoring.
YORKSHIRE PUDDING
2 eggs, at room temperature
1 c. milk
1 c. flour
Dash of salt
Drippings from prime rib roast
Have milk and eggs at room temperature. Beat eggs until fluffy, add milk and beat in flour and salt until light and bubbly. When roast is almost done, remove about 5 or 6 tablespoons of drippings from the pan. Pour drippings in an 18-inch square pan and place in hot oven. Beat pudding again and pour immediately into hot drippings. Bake in a preheated 450 degree oven for 15 minutes. Reduce heat to 350 degrees and bake 10 minutes longer. During the last 10 minute baking period, remove roast, place on a rack above pudding, and let the meat juices drip from roast onto top of the pudding. You will have a puffy and well-browned pudding. Serve immediately as it will fall after about 5 minutes. Serves 4. Easily doubles. NOTE: Line oven with foil for easier clean up!
1 c. milk
1 c. flour
Dash of salt
Drippings from prime rib roast
Have milk and eggs at room temperature. Beat eggs until fluffy, add milk and beat in flour and salt until light and bubbly. When roast is almost done, remove about 5 or 6 tablespoons of drippings from the pan. Pour drippings in an 18-inch square pan and place in hot oven. Beat pudding again and pour immediately into hot drippings. Bake in a preheated 450 degree oven for 15 minutes. Reduce heat to 350 degrees and bake 10 minutes longer. During the last 10 minute baking period, remove roast, place on a rack above pudding, and let the meat juices drip from roast onto top of the pudding. You will have a puffy and well-browned pudding. Serve immediately as it will fall after about 5 minutes. Serves 4. Easily doubles. NOTE: Line oven with foil for easier clean up!
FLUFFY PUDDING FROSTING
1 c. cold milk
1 (4 oz.) pkg. Jello instant pudding,
any flavor
1 (8 oz.) container Cool Whip, thawed
Pour milk into bowl. Add pudding. Mix with mixer, about 2 minutes. Blend in Cool Whip. Frost cake, cupcakes, etc. Keep refrigerated. My family loves this frosting. It's not real sweet. (You can also add 1/4 cup of powdered sugar after pudding mixture.)
1 (4 oz.) pkg. Jello instant pudding,
any flavor
1 (8 oz.) container Cool Whip, thawed
Pour milk into bowl. Add pudding. Mix with mixer, about 2 minutes. Blend in Cool Whip. Frost cake, cupcakes, etc. Keep refrigerated. My family loves this frosting. It's not real sweet. (You can also add 1/4 cup of powdered sugar after pudding mixture.)
FLUFFY PUDDING FROSTING
1 c. cold milk
1 (4 oz.) pkg. Jello instant pudding,
any flavor
1 (8 oz.) container Cool Whip, thawed
Pour milk into bowl. Add pudding. Mix with mixer, about 2 minutes. Blend in Cool Whip. Frost cake, cupcakes, etc. Keep refrigerated. My family loves this frosting. It's not real sweet. (You can also add 1/4 cup of powdered sugar after pudding mixture.)
1 (4 oz.) pkg. Jello instant pudding,
any flavor
1 (8 oz.) container Cool Whip, thawed
Pour milk into bowl. Add pudding. Mix with mixer, about 2 minutes. Blend in Cool Whip. Frost cake, cupcakes, etc. Keep refrigerated. My family loves this frosting. It's not real sweet. (You can also add 1/4 cup of powdered sugar after pudding mixture.)
GRAPENUT PUDDING
1 tsp. grated lemon rind
4 tbsp. butter
1 c. sugar
2 egg yolks (beaten well)
3 tbsp. lemon juice
2 tbsp. flour
4 tbsp. Grape Nuts
1 c. milk
2 egg whites (beaten stiff)
Add lemon rind to butter and cream well. Add sugar gradually. Blend after each addition. Add egg yolks. Beat thoroughly. Add lemon juice, flour, Grape Nuts and milk; mix well. Fold in egg whites. Turn into greased baking dish. Place this pan in a pan of HOT water and bake at 325 degrees for 1 hour 15 minutes.
4 tbsp. butter
1 c. sugar
2 egg yolks (beaten well)
3 tbsp. lemon juice
2 tbsp. flour
4 tbsp. Grape Nuts
1 c. milk
2 egg whites (beaten stiff)
Add lemon rind to butter and cream well. Add sugar gradually. Blend after each addition. Add egg yolks. Beat thoroughly. Add lemon juice, flour, Grape Nuts and milk; mix well. Fold in egg whites. Turn into greased baking dish. Place this pan in a pan of HOT water and bake at 325 degrees for 1 hour 15 minutes.
YORKSHIRE PUDDING
1 c. flour, sifted
1/4 tsp. salt
3 eggs, beaten
1 c. milk
8 tsp. fat drippings from roast beef
Forty-five minutes before roast beef is done, prepare the following: Sift flour and salt into a bowl. Add eggs mixed with milk. Beat vigorously for several minutes. Put 1 teaspoon hot fat drippings from roast into 8 muffin cups. Fill muffin cups 1/2 full. Bake 15 minutes at 425 degrees. Reduce temperature to 375 degrees and bake 30 minutes. NOTE: This pudding puffs up just like popovers and must be served immediately. Yields 4 servings.
1/4 tsp. salt
3 eggs, beaten
1 c. milk
8 tsp. fat drippings from roast beef
Forty-five minutes before roast beef is done, prepare the following: Sift flour and salt into a bowl. Add eggs mixed with milk. Beat vigorously for several minutes. Put 1 teaspoon hot fat drippings from roast into 8 muffin cups. Fill muffin cups 1/2 full. Bake 15 minutes at 425 degrees. Reduce temperature to 375 degrees and bake 30 minutes. NOTE: This pudding puffs up just like popovers and must be served immediately. Yields 4 servings.
PINEAPPLE BREAD PUDDING
1/4 c. butter or margarine, softened
1 (4 serving pkg.) instant vanilla
pudding mix
1 tsp. ground cinnamon
3 eggs
3 c. milk
1 (8 oz.) can crushed pineapple in
its own juice
2/3 c. flaked coconut
1/2 c. raisins
1 tsp. vanilla
8 slices day old white bread, cut in
1/2 inch cubes
In a large mixer bowl cream together butter or margarine, vanilla pudding mix, and cinnamon until fluffy. Add eggs, one at a time, beating well after each addition. In another bowl combine milk, undrained pineapple, coconut, raisins and vanilla. By hand, blend milk mixture into creamed mixture (mixture will look curdled). Fold in bread cubes. Pour into an ungreased 2 quart casserole or 8 x 8 x 2 baking dish. Place casserole or baking dish in larger shallow pan on oven rack. Pour hot water into larger pan to a depth of 1 inch. Bake in 325 degree oven 1 1/4 hours for casserole (1 hour for baking dish) or until knife inserted off center comes out clean. Serves 8.
1 (4 serving pkg.) instant vanilla
pudding mix
1 tsp. ground cinnamon
3 eggs
3 c. milk
1 (8 oz.) can crushed pineapple in
its own juice
2/3 c. flaked coconut
1/2 c. raisins
1 tsp. vanilla
8 slices day old white bread, cut in
1/2 inch cubes
In a large mixer bowl cream together butter or margarine, vanilla pudding mix, and cinnamon until fluffy. Add eggs, one at a time, beating well after each addition. In another bowl combine milk, undrained pineapple, coconut, raisins and vanilla. By hand, blend milk mixture into creamed mixture (mixture will look curdled). Fold in bread cubes. Pour into an ungreased 2 quart casserole or 8 x 8 x 2 baking dish. Place casserole or baking dish in larger shallow pan on oven rack. Pour hot water into larger pan to a depth of 1 inch. Bake in 325 degree oven 1 1/4 hours for casserole (1 hour for baking dish) or until knife inserted off center comes out clean. Serves 8.
BAKED PINEAPPLE BREAD PUDDING
3/4 stick margarine
1 c. sugar
5 slices bread, cubed
4 eggs, beaten
1 can (1 lb.) crushed pineapple
(undrained) or tidbits
Cream sugar and margarine, add beaten eggs and beat well. Add pineapple, fold in bread cubes. Bake in greased 1 1/2 quart casserole, or deep pie plate, uncovered, 45 minutes to one hour at 350 degrees. Serves 8.
1 c. sugar
5 slices bread, cubed
4 eggs, beaten
1 can (1 lb.) crushed pineapple
(undrained) or tidbits
Cream sugar and margarine, add beaten eggs and beat well. Add pineapple, fold in bread cubes. Bake in greased 1 1/2 quart casserole, or deep pie plate, uncovered, 45 minutes to one hour at 350 degrees. Serves 8.
CHEESE PUDDING
10 slices bread
2 c. milk
3 eggs
1/2 lb. cheese
1 tsp. salt
Butter
Take 10 slices of bread, crusts remaining, butter well and cut into cubes. Put in baking dish, alternating with grated cheese, then pour over the following: milk, salt, eggs, beaten. Let stand several hours or overnight before baking. Bake at 275 degrees for about 45 minutes. Serves 6. (Special Hint: I don't use as much cheese and sometimes I bake at 300 degrees for less time.)
2 c. milk
3 eggs
1/2 lb. cheese
1 tsp. salt
Butter
Take 10 slices of bread, crusts remaining, butter well and cut into cubes. Put in baking dish, alternating with grated cheese, then pour over the following: milk, salt, eggs, beaten. Let stand several hours or overnight before baking. Bake at 275 degrees for about 45 minutes. Serves 6. (Special Hint: I don't use as much cheese and sometimes I bake at 300 degrees for less time.)
CHEESE PUDDING
8 slices white bread, buttered (crusts
removed)
1/2 lb. cheddar cheese (sharp)
3 whole eggs
1 tsp. salt
1 scant tsp. mustard
1/4 tsp. red pepper
2 c. milk
Remove crust and lightly butter 8 slices white bread; cut into cubes. Grate 1/2 pound sharp cheddar cheese. Alternate in baking dish with bread, finishing with cheese layer on top. Beat 3 whole eggs, 1 teaspoon salt, 1 scant teaspoon mustard, 1/4 teaspoon red pepper. Add 2 cups milk to egg mixture. Pour over bread-cheese mixture and let stand in refrigerator at least 8 hours -- preferably overnight. This is good at breakfast, brunch of lunch. Bake at 350 degrees for about 40 minutes.
removed)
1/2 lb. cheddar cheese (sharp)
3 whole eggs
1 tsp. salt
1 scant tsp. mustard
1/4 tsp. red pepper
2 c. milk
Remove crust and lightly butter 8 slices white bread; cut into cubes. Grate 1/2 pound sharp cheddar cheese. Alternate in baking dish with bread, finishing with cheese layer on top. Beat 3 whole eggs, 1 teaspoon salt, 1 scant teaspoon mustard, 1/4 teaspoon red pepper. Add 2 cups milk to egg mixture. Pour over bread-cheese mixture and let stand in refrigerator at least 8 hours -- preferably overnight. This is good at breakfast, brunch of lunch. Bake at 350 degrees for about 40 minutes.
PENUCHE
1 1/4 c. granulated sugar
1 1/4 c. brown sugar
1/3 c. light cream
1/3 c. milk
2 tbsp. butter or margarine
1 tsp. vanilla
1/2 c. broken walnuts or pecans
Butter sides of heavy 2 quart saucepan. In it combine sugars, cream, milk and butter. Heat over medium heat, stirring constantly, until sugars dissolve and mixture comes to boiling. Cook to soft ball stage (238 degrees), stirring only if necessary. Immediately remove from heat and cool to lukewarm (110 degrees). Do not stir. Add vanilla. Beat vigorously until candy becomes very thick and starts to lose its gloss. Quickly stir in nuts and spread in buttered shallow pan. Score while warm; cut when firm.
1 1/4 c. brown sugar
1/3 c. light cream
1/3 c. milk
2 tbsp. butter or margarine
1 tsp. vanilla
1/2 c. broken walnuts or pecans
Butter sides of heavy 2 quart saucepan. In it combine sugars, cream, milk and butter. Heat over medium heat, stirring constantly, until sugars dissolve and mixture comes to boiling. Cook to soft ball stage (238 degrees), stirring only if necessary. Immediately remove from heat and cool to lukewarm (110 degrees). Do not stir. Add vanilla. Beat vigorously until candy becomes very thick and starts to lose its gloss. Quickly stir in nuts and spread in buttered shallow pan. Score while warm; cut when firm.
CRAB - CORN PUDDING
4 c. milk (1 lg. can & enough milk to
make 2 c.)
1 c. yellow corn meal
2 tbsp. sugar
1/4 tsp. salt
Pinch cayenne pepper
4 eggs
1/2 tsp. baking powder
1/2 c. margarine, melted & cooled
1 lb. crab meat (2 cans)
1 can fresh or frozen corn
In saucepan, bring milk to boil. Stir in corn meal, sugar, salt and cayenne pepper. Return to boil. Stir and simmer 5-6 minutes. Remove from heat. Cool 10 minutes. In bowl, whisk together eggs, melted butter and baking powder. Stir in corn. Add milk, corn mixture. Stir in combine. Fold in crab. Pour mixture into well buttered 2 1/2 quart dish. Bake at 350 degrees for 45 minutes to 1 hour until lightly browned and knife comes out clean.
make 2 c.)
1 c. yellow corn meal
2 tbsp. sugar
1/4 tsp. salt
Pinch cayenne pepper
4 eggs
1/2 tsp. baking powder
1/2 c. margarine, melted & cooled
1 lb. crab meat (2 cans)
1 can fresh or frozen corn
In saucepan, bring milk to boil. Stir in corn meal, sugar, salt and cayenne pepper. Return to boil. Stir and simmer 5-6 minutes. Remove from heat. Cool 10 minutes. In bowl, whisk together eggs, melted butter and baking powder. Stir in corn. Add milk, corn mixture. Stir in combine. Fold in crab. Pour mixture into well buttered 2 1/2 quart dish. Bake at 350 degrees for 45 minutes to 1 hour until lightly browned and knife comes out clean.
Monday, May 19, 2008
HOMEMADE PUDDING FROM MIX
1 1/4 c. vanilla pudding mix
2 1/2 c. warm water
1 tbsp. butter or margarine
1 egg, beaten
3/4 tsp. vanilla
Combine mix with water in top of double boiler. Place over boiling water and stir constantly until thickened. Cover and cook 10 minutes longer. Add butter. Remove from heat and slowly blend half of mixture with egg. Add egg mixture to remaining pudding, stirring constantly. Cook over hot water 1 minute longer. Remove from heat and stir in vanilla. Chill. Yields 6 servings.
2 1/2 c. warm water
1 tbsp. butter or margarine
1 egg, beaten
3/4 tsp. vanilla
Combine mix with water in top of double boiler. Place over boiling water and stir constantly until thickened. Cover and cook 10 minutes longer. Add butter. Remove from heat and slowly blend half of mixture with egg. Add egg mixture to remaining pudding, stirring constantly. Cook over hot water 1 minute longer. Remove from heat and stir in vanilla. Chill. Yields 6 servings.
VANILLA PUDDING MIX
2 1/2 c. nonfat dry milk
1 1/2 c. sugar
1 1/4 c. all-purpose flour
1 tsp. salt
Combine all ingredients. Store in tightly covered container in a cool place. Yields 24 servings. Variations: Chocolate Pudding Mix: Add 3/4 cup of cocoa. Caramel Pudding mIx: Substitute firmly packed brown sugar for granulated sugar.
1 1/2 c. sugar
1 1/4 c. all-purpose flour
1 tsp. salt
Combine all ingredients. Store in tightly covered container in a cool place. Yields 24 servings. Variations: Chocolate Pudding Mix: Add 3/4 cup of cocoa. Caramel Pudding mIx: Substitute firmly packed brown sugar for granulated sugar.
BLACK PUDDING
1 qt. pigs blood
3/4 lb. bread crumbs
1/2 lb. suet
Salt and pepper, to taste
1 qt. milk
1 c. cooked barley
1 c. dry oatmeal
1 oz. powdered mint
Mix all ingredients together in a bowl, pour into a large pan and bring to a boil. Pour in a wide shallow bowl and season again if necessary. When cold it may be cut into slices and fried. (Hosterman)
3/4 lb. bread crumbs
1/2 lb. suet
Salt and pepper, to taste
1 qt. milk
1 c. cooked barley
1 c. dry oatmeal
1 oz. powdered mint
Mix all ingredients together in a bowl, pour into a large pan and bring to a boil. Pour in a wide shallow bowl and season again if necessary. When cold it may be cut into slices and fried. (Hosterman)
GRANMA'S SEAWEED PUDDING
1/2 c. North Atlantic sea moss
4 c. whole milk
1 c. sugar
1 tsp. vanilla
1 tsp. orange flavoring
Heat milk until simmer. Add sea weed and allow to simmer until it thickens. Remove sea weed. Add sugar, vanilla, and orange flavoring. Remove from heat and allow pudding to chill in refrigerator until stiff.
4 c. whole milk
1 c. sugar
1 tsp. vanilla
1 tsp. orange flavoring
Heat milk until simmer. Add sea weed and allow to simmer until it thickens. Remove sea weed. Add sugar, vanilla, and orange flavoring. Remove from heat and allow pudding to chill in refrigerator until stiff.
BREAD PUDDING
1 loaf French bread
1 qt. milk
3 eggs
2 c. sugar
2 tbsp. vanilla
2 tbsp. butter/oleo
1 c. raisins
Soak bread in milk; crush bread with hands until well mixed. Add eggs, sugar, vanilla and raisins and stir well. Put oleo in bottom of a large, thick pan or cookie sheet. Add mixture. Bake 325 degrees until top is very firm. Cool and cut into cubes. Serve with sauce heated.
--WHISKEY SAUCE:--
1 stick oleo
1 c. sugar
1 egg
Cook sugar and butter in a double boiler until very hot and well dissolved. Add beaten egg and whip real fast to keep egg from curdling. Let cool and add whiskey to taste. (I use "Watkins" rum extract).
1 qt. milk
3 eggs
2 c. sugar
2 tbsp. vanilla
2 tbsp. butter/oleo
1 c. raisins
Soak bread in milk; crush bread with hands until well mixed. Add eggs, sugar, vanilla and raisins and stir well. Put oleo in bottom of a large, thick pan or cookie sheet. Add mixture. Bake 325 degrees until top is very firm. Cool and cut into cubes. Serve with sauce heated.
--WHISKEY SAUCE:--
1 stick oleo
1 c. sugar
1 egg
Cook sugar and butter in a double boiler until very hot and well dissolved. Add beaten egg and whip real fast to keep egg from curdling. Let cool and add whiskey to taste. (I use "Watkins" rum extract).
EASY, NEVER FAIL YORKSHIRE PUDDING
1 c. flour
1/2 c. milk
1/2 c. water
2 eggs
Pinch of salt
Mix all ingredients. Spray 8 x 8 inch pan or 12 muffin cups with Pam. Pour mixture into pan and bake at 425 degrees F for 40 minutes.
1/2 c. milk
1/2 c. water
2 eggs
Pinch of salt
Mix all ingredients. Spray 8 x 8 inch pan or 12 muffin cups with Pam. Pour mixture into pan and bake at 425 degrees F for 40 minutes.
PENUCHE ROBINSON STYLE
1 1/2 c. granulated sugar (C & H works
best)
1 c. brown sugar
1/3 c. milk
2 tbsp. butter or margarine
1 tsp. vanilla
1/2 c. broken walnuts or pecans
Butter sides of heavy 2 quart saucepan. In it combine sugar and milk/cream. Stir over medium heat until sugar dissolves and mixture boils, stir constantly. Cook to soft ball stage (238 degrees) stirring only if necessary. Remove from heat immediately and cool to lukewarm (110 degrees). Do not stir during this time. Add vanilla, beat vigorously until candy becomes very thick and loses glossy appearance. Quickly stir in nuts and spread into buttered shallow pan. Score while warm, cut when firm
best)
1 c. brown sugar
1/3 c. milk
2 tbsp. butter or margarine
1 tsp. vanilla
1/2 c. broken walnuts or pecans
Butter sides of heavy 2 quart saucepan. In it combine sugar and milk/cream. Stir over medium heat until sugar dissolves and mixture boils, stir constantly. Cook to soft ball stage (238 degrees) stirring only if necessary. Remove from heat immediately and cool to lukewarm (110 degrees). Do not stir during this time. Add vanilla, beat vigorously until candy becomes very thick and loses glossy appearance. Quickly stir in nuts and spread into buttered shallow pan. Score while warm, cut when firm
COTTAGE PUDDING SAUCE
1 cube butter
4 rounded tbsp. flour
1 c. sugar
Pinch salt
2 (or 3) c. boiling water
Vanilla or lemon flavoring
Mix together well the cube of butter and the flour. Add the sugar and salt. Blend well. Quickly stir in the boiling water. Cook to desired consistency. (For a thinner sauce, use the 3 cups water). Serve over warm One Egg cake, sponge cake, or gingerbread.
4 rounded tbsp. flour
1 c. sugar
Pinch salt
2 (or 3) c. boiling water
Vanilla or lemon flavoring
Mix together well the cube of butter and the flour. Add the sugar and salt. Blend well. Quickly stir in the boiling water. Cook to desired consistency. (For a thinner sauce, use the 3 cups water). Serve over warm One Egg cake, sponge cake, or gingerbread.
CORNBREAD PUDDING
1 can whole kernel corn (undrained),
15 oz.
1 can cream style corn, 15 oz.
1 (8 oz.) carton sour cream
1/2 c. melted margarine
2 eggs, well beaten
1 box Jiffy corn muffin mix
Mix all ingredients (except corn muffin mix) together. Add muffin mix. Pour in 9x13 inch greased baking pan. Bake 45 minutes, 350 degrees. Sprinkle with 1 cup grated Cheddar cheese on top. Return to oven, bake 15 minutes. Serves 4-6. *Reheats well in microwave. Admin.
15 oz.
1 can cream style corn, 15 oz.
1 (8 oz.) carton sour cream
1/2 c. melted margarine
2 eggs, well beaten
1 box Jiffy corn muffin mix
Mix all ingredients (except corn muffin mix) together. Add muffin mix. Pour in 9x13 inch greased baking pan. Bake 45 minutes, 350 degrees. Sprinkle with 1 cup grated Cheddar cheese on top. Return to oven, bake 15 minutes. Serves 4-6. *Reheats well in microwave. Admin.
NOODLE CUSTARD
8 to 10 oz. med. noodles, cooked
1/2 lb. cottage cheese
1/2 pt. sour cream
3 oz. cream cheese
1/2 c. sugar
1 tbsp. lemon juice
3 to 4 apples, cut up
1/2 c. raisins, optional
3 or 4 eggs
1 c. milk
1/4 lb. melted butter or substitute
margarine
Brush some melted butter in 9 x 13 x 2 pan, save the rest. Add to cooked noodles: butter, all the cheeses, sugar, vanilla and lemon. Beat the eggs with milk. Pour noodles and cheeses into the pan and mix the apples and raisins through the mix. Pour the eggs and milk over the mix and fold in. Bake at 350 degrees for 60 minutes.
--DIETITIAN'S NOTE:--
You can spare your noodle at least 100 calories by using low fat dairy products in this tasty custard. Try one of the butter flavored margarines (with a "liquid oil" as the first ingredient) instead of butter and you'll spare more calories and cholesterol too! Stick with three eggs only; try topping this dish with cinnamon and nutmeg.
1/2 lb. cottage cheese
1/2 pt. sour cream
3 oz. cream cheese
1/2 c. sugar
1 tbsp. lemon juice
3 to 4 apples, cut up
1/2 c. raisins, optional
3 or 4 eggs
1 c. milk
1/4 lb. melted butter or substitute
margarine
Brush some melted butter in 9 x 13 x 2 pan, save the rest. Add to cooked noodles: butter, all the cheeses, sugar, vanilla and lemon. Beat the eggs with milk. Pour noodles and cheeses into the pan and mix the apples and raisins through the mix. Pour the eggs and milk over the mix and fold in. Bake at 350 degrees for 60 minutes.
--DIETITIAN'S NOTE:--
You can spare your noodle at least 100 calories by using low fat dairy products in this tasty custard. Try one of the butter flavored margarines (with a "liquid oil" as the first ingredient) instead of butter and you'll spare more calories and cholesterol too! Stick with three eggs only; try topping this dish with cinnamon and nutmeg.
BREAD PUDDING
1 egg
1 c. skim milk
1 tsp. vanilla
1 slice raisin bread
1-2 env. Sweet & Low
Beat egg and milk. Tear bread and add with vanilla and Sweet & Low. Put in bowl and sprinkle with cinnamon. Put bowl in hot water and bake at 325 degrees for 1 hour.
1 c. skim milk
1 tsp. vanilla
1 slice raisin bread
1-2 env. Sweet & Low
Beat egg and milk. Tear bread and add with vanilla and Sweet & Low. Put in bowl and sprinkle with cinnamon. Put bowl in hot water and bake at 325 degrees for 1 hour.
Saturday, May 17, 2008
BAKED PINEAPPLE PUDDING
1 lg. can crushed pineapple
1/2 c. sugar
Pinch of salt
2 eggs
2 tbsp. flour
Cut 5 slices of bread in cubes. Fry in 3/4 cup of butter until crisp. Mix all ingredients and put in greased casserole. Bake at 350 degrees for 1/2 hour.
1/2 c. sugar
Pinch of salt
2 eggs
2 tbsp. flour
Cut 5 slices of bread in cubes. Fry in 3/4 cup of butter until crisp. Mix all ingredients and put in greased casserole. Bake at 350 degrees for 1/2 hour.
BREAD PUDDING
15 pieces lightly toasted white bread
6 eggs
1 tsp. salt
1 c. raisins
1/2 c. butter
1 1/2 c. sugar
1 tbsp. vanilla
4 c. milk
Preheat oven to 450 degrees. Cut bread into 1 inch squares after toasting lightly in oven. Reduce heat to 350 degrees. Place toasted bread in bottom of baking dish. Drizzle butter over bread. Combine rest of ingredients. Mix well and pour over bread. Bake 45 minutes.
6 eggs
1 tsp. salt
1 c. raisins
1/2 c. butter
1 1/2 c. sugar
1 tbsp. vanilla
4 c. milk
Preheat oven to 450 degrees. Cut bread into 1 inch squares after toasting lightly in oven. Reduce heat to 350 degrees. Place toasted bread in bottom of baking dish. Drizzle butter over bread. Combine rest of ingredients. Mix well and pour over bread. Bake 45 minutes.
INDIAN PUDDING
Scald in a double boiler 1 quart milk. Slowly stir in 5 tablespoons corn meal. Cook over hot water 20 minutes. Add: 2 tbsp. butter
1 c. molasses
1 tsp. salt
1 tsp. cinnamon
2 eggs, well beaten
Spoon into a buttered baking dish. Pour over it 1 quart cold milk. Bake 1 hour at 350 degrees.
1 c. molasses
1 tsp. salt
1 tsp. cinnamon
2 eggs, well beaten
Spoon into a buttered baking dish. Pour over it 1 quart cold milk. Bake 1 hour at 350 degrees.
GRANDMA'S PUDDING SAUCE
1 c. sugar
1/4 c. flour
2 c. boiling water
1 tsp. cider vinegar
1/4 c. butter
2 tsp. vanilla
2 tsp. lemon extract
Blend sugar and flour. Stir in boiling water, place on low heat; cook until thicken. Remove from heat; add rest of ingredients, stir until butter melts. Serve warm over pudding.
1/4 c. flour
2 c. boiling water
1 tsp. cider vinegar
1/4 c. butter
2 tsp. vanilla
2 tsp. lemon extract
Blend sugar and flour. Stir in boiling water, place on low heat; cook until thicken. Remove from heat; add rest of ingredients, stir until butter melts. Serve warm over pudding.
CORN PUDDING
1 can cream corn
1 can whole kernel corn
1 box Jiffy corn bread mix
1 c. sour cream (sm. container)
2 sticks margarine
Melt butter in oblong glass pan, then add and mix in all other ingredients. Bake at 350 degrees for 30 minutes uncovered.
1 can whole kernel corn
1 box Jiffy corn bread mix
1 c. sour cream (sm. container)
2 sticks margarine
Melt butter in oblong glass pan, then add and mix in all other ingredients. Bake at 350 degrees for 30 minutes uncovered.
EASY PECAN PENUCHE
1/2 c. butter or margarine
1 c. light brown sugar
1/4 c. milk
2 c. XXXX sugar
1 c. chopped pecans
Melt butter. Stir in brown sugar and bring to a boil, reduce heat, cook 2 minutes, stirring constantly. Add milk, return to boil. Remove from heat. Cool to room temperature, using a wooden spoon beat sugar into cooled butter mixture until blended and smooth. Stir in pecans. Press in an 8" square greased pan. Refrigerate until firm. Cut in squares.
1 c. light brown sugar
1/4 c. milk
2 c. XXXX sugar
1 c. chopped pecans
Melt butter. Stir in brown sugar and bring to a boil, reduce heat, cook 2 minutes, stirring constantly. Add milk, return to boil. Remove from heat. Cool to room temperature, using a wooden spoon beat sugar into cooled butter mixture until blended and smooth. Stir in pecans. Press in an 8" square greased pan. Refrigerate until firm. Cut in squares.
YORKSHIRE PUDDING
1 1/2 c. sifted flour
4 lg. eggs
2 c. milk
Salt & pepper to taste
Vegetable oil
Pour 1/4 inch oil in pan. Preheat in oven until oil is almost smoking. Meanwhile, mix first 3 ingredients with spoon and (or) wire whisk until smooth. Season to taste. Pour batter into heated oil. (Oil will come up the sides and seal the pudding.) Bake at 450 degrees in 9 x 9 x 3 inch pan for 25 to 30 minutes until crispy brown. Carefully pour off excess oil. Serve immediately. NOTE: This is not a "pudding" as we know it. It is an accompaniment to a meal, especially roast beef and is served with gravy.
4 lg. eggs
2 c. milk
Salt & pepper to taste
Vegetable oil
Pour 1/4 inch oil in pan. Preheat in oven until oil is almost smoking. Meanwhile, mix first 3 ingredients with spoon and (or) wire whisk until smooth. Season to taste. Pour batter into heated oil. (Oil will come up the sides and seal the pudding.) Bake at 450 degrees in 9 x 9 x 3 inch pan for 25 to 30 minutes until crispy brown. Carefully pour off excess oil. Serve immediately. NOTE: This is not a "pudding" as we know it. It is an accompaniment to a meal, especially roast beef and is served with gravy.
PENUCHE
2 tbsp. butter
1 c. white sugar
2 c. brown sugar
1 c. thin cream
1 heaping tbsp. marshmallow creme
1 tbsp. butter
1 c. chopped nuts
Put butter, sugars and cream into deep saucepan and stir over low heat until sugar is dissolved. Bring to boiling point and cook to soft ball stage, 238 degrees. Remove from heat and add marshmallow, butter and nuts. When cool, beat until thick and turn into buttered pan. Cut into squares when cold.
1 c. white sugar
2 c. brown sugar
1 c. thin cream
1 heaping tbsp. marshmallow creme
1 tbsp. butter
1 c. chopped nuts
Put butter, sugars and cream into deep saucepan and stir over low heat until sugar is dissolved. Bring to boiling point and cook to soft ball stage, 238 degrees. Remove from heat and add marshmallow, butter and nuts. When cool, beat until thick and turn into buttered pan. Cut into squares when cold.
PINEAPPLE BREAD PUDDING
1/2 c. butter
1 c. sugar
1 med. size can crushed pineapple
5 slices bread (Pepperidge Farm is
best)
4 eggs
Cream butter and sugar. Add eggs; beat well. Add pineapple; mix well. Stir in cubed bread. Grease or spray with Pam 1 quart casserole dish. Pour mixture in dish. Bake uncovered at 350 degrees for 1 hour until browned.
1 c. sugar
1 med. size can crushed pineapple
5 slices bread (Pepperidge Farm is
best)
4 eggs
Cream butter and sugar. Add eggs; beat well. Add pineapple; mix well. Stir in cubed bread. Grease or spray with Pam 1 quart casserole dish. Pour mixture in dish. Bake uncovered at 350 degrees for 1 hour until browned.
PUDDING CANDY
1 sm. box (3 1/4 oz.) pudding mix (not
instant)
1/2 c. brown sugar
1 c. white sugar
1/2 c. milk
2 tbsp. margarine
1 tbsp. white Karo syrup
1 tsp. vanilla
1 1/2 c. chopped nuts
Mix pudding mix, both sugars, milk, margarine and white syrup together and bring to a slow boil. Cook to soft ball stage using a candy thermometer. Add nuts and vanilla. Beat until ready to pour. Use pecans or walnuts with chocolate pudding and peanuts with butterscotch pudding.
instant)
1/2 c. brown sugar
1 c. white sugar
1/2 c. milk
2 tbsp. margarine
1 tbsp. white Karo syrup
1 tsp. vanilla
1 1/2 c. chopped nuts
Mix pudding mix, both sugars, milk, margarine and white syrup together and bring to a slow boil. Cook to soft ball stage using a candy thermometer. Add nuts and vanilla. Beat until ready to pour. Use pecans or walnuts with chocolate pudding and peanuts with butterscotch pudding.
Thursday, May 15, 2008
ENGLISH YORKSHIRE PUDDING
Traditionally served with Roast Beef as the main course. In Yorkshire itself it is usually served before the roast, but in other areas it is served with the main meal. 1/2 c. plus 2 tbsp. of white flour
1/2 tsp. salt
2 eggs
1 c. milk
Roast beef drippings
Just before putting the roast in the oven: Mix flour and salt in a medium sized bowl. Make a well in the center of it, then drop in eggs and pour in milk. Beat with a large fork until smooth. Let stand at room temperature. --WHEN ROAST IS DONE:--
Remove roast from oven and keep warm. Increase oven temperature to 450 degrees. Pour 3 to 4 tablespoons of beef drippings into a 9 x 9 x 2 inch pan. Set in oven until drippings are sizzling hot. Pour batter over drippings. Bake 20 to 25 minutes, or until puffy and golden. Cut into squares and serve immediately. Makes 4 to 6 servings.
1/2 tsp. salt
2 eggs
1 c. milk
Roast beef drippings
Just before putting the roast in the oven: Mix flour and salt in a medium sized bowl. Make a well in the center of it, then drop in eggs and pour in milk. Beat with a large fork until smooth. Let stand at room temperature. --WHEN ROAST IS DONE:--
Remove roast from oven and keep warm. Increase oven temperature to 450 degrees. Pour 3 to 4 tablespoons of beef drippings into a 9 x 9 x 2 inch pan. Set in oven until drippings are sizzling hot. Pour batter over drippings. Bake 20 to 25 minutes, or until puffy and golden. Cut into squares and serve immediately. Makes 4 to 6 servings.
DADDY'S WALNUT PENUCHE
3 c. brown sugar
1 c. whole milk
Butter size of walnut
1 tsp. vanilla
Pinch salt
1 c. chopped walnuts
Mix together. Cook until forms a soft ball when dropped in cold water (you can pick it up but it won't holds its shape). Beat with wooden spoon until creamy. Add 1 cup chopped walnuts. Pour into buttered plate or cookie sheet. Allow to cool. Cut into squares. Store in covered container to keep smooth and creamy.
1 c. whole milk
Butter size of walnut
1 tsp. vanilla
Pinch salt
1 c. chopped walnuts
Mix together. Cook until forms a soft ball when dropped in cold water (you can pick it up but it won't holds its shape). Beat with wooden spoon until creamy. Add 1 cup chopped walnuts. Pour into buttered plate or cookie sheet. Allow to cool. Cut into squares. Store in covered container to keep smooth and creamy.
KUGEL (NOODLE PUDDING)
8 oz. pkg. broad noodles
1/4 c. melted margarine
8 oz. cream cheese
1/2 to 1 c. sugar
1 tsp. vanilla or almond extract
4 eggs
2 c. milk
Cinnamon
Golden raisins or very well drained
pineapple, crushed
Mix cream cheese and margarine together. Add eggs, milk, sugar, and extract. Beat with spoon until smooth. Add cooked noodles and pineapple. Leave in refrigerator overnight. Put in 9x13 inch glass pan and cover with cinnamon. Bake at 350 degrees for 1 hour.
1/4 c. melted margarine
8 oz. cream cheese
1/2 to 1 c. sugar
1 tsp. vanilla or almond extract
4 eggs
2 c. milk
Cinnamon
Golden raisins or very well drained
pineapple, crushed
Mix cream cheese and margarine together. Add eggs, milk, sugar, and extract. Beat with spoon until smooth. Add cooked noodles and pineapple. Leave in refrigerator overnight. Put in 9x13 inch glass pan and cover with cinnamon. Bake at 350 degrees for 1 hour.
MOM'S NOODLE PUDDING
2 eggs, separated
3/4 c. raisins
1 Delicious apple
1 (16 oz.) jar applesauce
1 (16 oz.) can pears in light syrup
or juice
1 lb. med. noodles
Cook noodles as directed with a little salt. Drain and rinse thoroughly with cold water. Beat egg whites until they form firm peaks. Add yolks and beat again. Add applesauce. Peel and grate apple. Mash pears. Add apple and pears to mixture. Add noodles. Oil 2-quart shallow glass rectangular pan. Pour mixture into pan. Bake at 350 degrees for 1 hour.
3/4 c. raisins
1 Delicious apple
1 (16 oz.) jar applesauce
1 (16 oz.) can pears in light syrup
or juice
1 lb. med. noodles
Cook noodles as directed with a little salt. Drain and rinse thoroughly with cold water. Beat egg whites until they form firm peaks. Add yolks and beat again. Add applesauce. Peel and grate apple. Mash pears. Add apple and pears to mixture. Add noodles. Oil 2-quart shallow glass rectangular pan. Pour mixture into pan. Bake at 350 degrees for 1 hour.
CHEESE PUDDING
1/4 lb. butter or margarine
1/2 tsp. salt
2 c. milk
1/2 tsp. red pepper
3 eggs, separated, beat whites until
stiff
3/4 lb. grated cheese
1/2 tsp. dry mustard
10 slices bread (12 if thin sliced),
crusts removed & cubed
Melt butter and pour over cubed bread. Mix in grated cheese. Beat egg yolks, milk, pepper, salt and dry mustard together. Pour over bread and cheese. Fold in stiffly beaten egg whites. Refrigerate at least 12 hours. Bake at 350 degrees for 45 to 60 minutes until brown and center is set. Serves 6 to 8. Preparation time: 20 to 30 minutes.
1/2 tsp. salt
2 c. milk
1/2 tsp. red pepper
3 eggs, separated, beat whites until
stiff
3/4 lb. grated cheese
1/2 tsp. dry mustard
10 slices bread (12 if thin sliced),
crusts removed & cubed
Melt butter and pour over cubed bread. Mix in grated cheese. Beat egg yolks, milk, pepper, salt and dry mustard together. Pour over bread and cheese. Fold in stiffly beaten egg whites. Refrigerate at least 12 hours. Bake at 350 degrees for 45 to 60 minutes until brown and center is set. Serves 6 to 8. Preparation time: 20 to 30 minutes.
YORKSHIRE PUDDING
1 c. flour
1 c. milk
2 eggs
1/4 tsp. salt
Beef drippings
Sift flour and salt together. Beat eggs well and add to flour, mixing well. Slowly add the milk and beat with egg beater for 2 minutes. Heat thoroughly an oblong pan and then grease well with the beef drippings. Pour in the batter about 1/2 inch deep. Bake in a hot oven (450 degrees F.) for 20 minutes. Reduce the heat to moderately hot (400 degrees F.) and bake 20 minutes longer. Serve with roast beef.
1 c. milk
2 eggs
1/4 tsp. salt
Beef drippings
Sift flour and salt together. Beat eggs well and add to flour, mixing well. Slowly add the milk and beat with egg beater for 2 minutes. Heat thoroughly an oblong pan and then grease well with the beef drippings. Pour in the batter about 1/2 inch deep. Bake in a hot oven (450 degrees F.) for 20 minutes. Reduce the heat to moderately hot (400 degrees F.) and bake 20 minutes longer. Serve with roast beef.
BOILED CUSTARD
1/2 gallon milk (2%)
1 c. sugar
1 lg. pkg. sugar free Jello instant
pudding, vanilla flavor
1 sm. container (3 oz.) Cool Whip,
light
Mix all ingredients together, leaving Cool Whip for last, with an electric mixer. Store in a covered container.
1 c. sugar
1 lg. pkg. sugar free Jello instant
pudding, vanilla flavor
1 sm. container (3 oz.) Cool Whip,
light
Mix all ingredients together, leaving Cool Whip for last, with an electric mixer. Store in a covered container.
BOILED CUSTARD
1/2 gallon whole milk
1 1/2 c. sugar
6 eggs
Pinch salt
1 tbsp. vanilla
Beat eggs well and add salt, sugar and milk. Cook in double boiler. Stir constantly. Remove from heat when begins to thicken or coats spoon. Let cool. Add vanilla. Place in refrigerator.
1 1/2 c. sugar
6 eggs
Pinch salt
1 tbsp. vanilla
Beat eggs well and add salt, sugar and milk. Cook in double boiler. Stir constantly. Remove from heat when begins to thicken or coats spoon. Let cool. Add vanilla. Place in refrigerator.
PERSIMMON PUDDING
2 c. soft, juicy persimmon pulp
1 level c. sugar
1 egg
2 c. milk
2 c. flour
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
Combine all ingredients and beat well, leaving half the milk until all flour has been added. Pour about 1 1/2 inch deep in well-greased pan and bake 1 hour in 325 degree oven. Pudding is done when dark brown. Serve warm or cold with whipped cream. Delightful!
1 level c. sugar
1 egg
2 c. milk
2 c. flour
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
Combine all ingredients and beat well, leaving half the milk until all flour has been added. Pour about 1 1/2 inch deep in well-greased pan and bake 1 hour in 325 degree oven. Pudding is done when dark brown. Serve warm or cold with whipped cream. Delightful!
PERSIMMON PUDDING
2 c. soft, juicy persimmon pulp
1 level c. sugar
1 egg
2 c. milk
2 c. flour
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
Combine all ingredients and beat well, leaving half the milk until all flour has been added. Pour about 1 1/2 inch deep in well-greased pan and bake 1 hour in 325 degree oven. Pudding is done when dark brown. Serve warm or cold with whipped cream. Delightful!
1 level c. sugar
1 egg
2 c. milk
2 c. flour
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
Combine all ingredients and beat well, leaving half the milk until all flour has been added. Pour about 1 1/2 inch deep in well-greased pan and bake 1 hour in 325 degree oven. Pudding is done when dark brown. Serve warm or cold with whipped cream. Delightful!
Tuesday, May 13, 2008
PENUCHE
1 lb. box light brown sugar or 3 c.
1 c. half & half cream
1 tbsp. butter
1 1/2 tsp. vanilla
1/4 tsp. salt
3/4 c. chopped nuts, walnuts or pecans
In a saucepan, combine brown sugar and cream. Cook, stirring constantly, until a few drops of mixture forms soft ball when tested in cold water. Or use candy thermometer until it registers 236 to 238 degrees. Remove at once from heat and drop in the butter, but DO NOT stir at this time. When thermometer reads 110 degrees, remove, add vanilla and salt and beat until candy begins to hold shape. Add nuts (if used) and pour into a buttered pan. Cool.
1 c. half & half cream
1 tbsp. butter
1 1/2 tsp. vanilla
1/4 tsp. salt
3/4 c. chopped nuts, walnuts or pecans
In a saucepan, combine brown sugar and cream. Cook, stirring constantly, until a few drops of mixture forms soft ball when tested in cold water. Or use candy thermometer until it registers 236 to 238 degrees. Remove at once from heat and drop in the butter, but DO NOT stir at this time. When thermometer reads 110 degrees, remove, add vanilla and salt and beat until candy begins to hold shape. Add nuts (if used) and pour into a buttered pan. Cool.
PUDDING EASTER EGGS
1 stick melted butter
1/2 c. milk
2 packs reg. pudding (not instant),
any flavor
Boil all the above for 2 minutes, stirring constantly. take off heat and add 1 pound of powdered sugar, mix well. You may add 1 cup of peanut butter or 1 cup coconut, or 1 cup of nuts, or candied fruit. Cool and shape into eggs. Chill. Then coat with chocolate. You can decorate or roll into crushed nuts, coconut, or sprinkles. Keep in airtight containers.
1/2 c. milk
2 packs reg. pudding (not instant),
any flavor
Boil all the above for 2 minutes, stirring constantly. take off heat and add 1 pound of powdered sugar, mix well. You may add 1 cup of peanut butter or 1 cup coconut, or 1 cup of nuts, or candied fruit. Cool and shape into eggs. Chill. Then coat with chocolate. You can decorate or roll into crushed nuts, coconut, or sprinkles. Keep in airtight containers.
BOILED CUSTARD
3 c. sugar
8 c. milk
Flavoring to taste
5 tbsp. flour
4 eggs
Mix everything together except egg whites and bring to a boil. And boil until the mixture coats the spoon. Then stir in beaten egg whites after mixture begins to cool.
8 c. milk
Flavoring to taste
5 tbsp. flour
4 eggs
Mix everything together except egg whites and bring to a boil. And boil until the mixture coats the spoon. Then stir in beaten egg whites after mixture begins to cool.
BREAD PUDDING
3 c. bread crumbs
1 1/2 c. milk
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract
1 c. raisins
Mix bread and milk, let set for a few minutes, then add sugar, eggs, vanilla and raisins, mix well. Grease pan, pour mixture into pan and dot with butter or margarine and bake in oven for 30 minutes or until done, at 350 degrees.
1 1/2 c. milk
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract
1 c. raisins
Mix bread and milk, let set for a few minutes, then add sugar, eggs, vanilla and raisins, mix well. Grease pan, pour mixture into pan and dot with butter or margarine and bake in oven for 30 minutes or until done, at 350 degrees.
CORN PUDDING
2 cans cream style corn
6 eggs
1 stick butter or margarine
2 tbsp. sugar
1 c. milk
Combine eggs, 1/2 stick butter or margarine, sugar, flour, milk in a blender or mix with hand mixer, mix well. Fold in cream style corn, cut remaining butter or margarine in mixture and bake. Bake 1 1/2 hours at 350 degrees. Serves 8.
6 eggs
1 stick butter or margarine
2 tbsp. sugar
1 c. milk
Combine eggs, 1/2 stick butter or margarine, sugar, flour, milk in a blender or mix with hand mixer, mix well. Fold in cream style corn, cut remaining butter or margarine in mixture and bake. Bake 1 1/2 hours at 350 degrees. Serves 8.
CHEESE PUDDING
8 slices white bread (trim edges)
1/2 c. margarine
3 c. milk
2 c. grated cheese
4 eggs
1 tsp. salt
1/3 tsp. dry mustard
Spread the bread with margarine and cut each slice in 4 pieces. Alternate layers of cheese and bread in baking dish so that cheese is on top. Beat eggs, milk, salt and mustard, pour over cheese and bread. Put in refrigerator overnight. Bake at 325 degrees for approximately 40 minutes.
1/2 c. margarine
3 c. milk
2 c. grated cheese
4 eggs
1 tsp. salt
1/3 tsp. dry mustard
Spread the bread with margarine and cut each slice in 4 pieces. Alternate layers of cheese and bread in baking dish so that cheese is on top. Beat eggs, milk, salt and mustard, pour over cheese and bread. Put in refrigerator overnight. Bake at 325 degrees for approximately 40 minutes.
BOILED CUSTARD
4 whole eggs
1/2 c. sugar
1/4 tsp. salt
1 qt. sweet milk
2 tsp. vanilla extract (other
flavoring, if desired)
Beat eggs slightly with sugar and salt. Scald, but do not boil milk, add milk very slowly to egg mixture, stirring all the time. Pour custard into top of double boiler and cook over boiling water stirring constantly until mixture thickens enough to coat a metal spoon. Don't cook too long as custard thickens while cooking. Chill and serve. Add a sprinkle of nutmeg on the top.
1/2 c. sugar
1/4 tsp. salt
1 qt. sweet milk
2 tsp. vanilla extract (other
flavoring, if desired)
Beat eggs slightly with sugar and salt. Scald, but do not boil milk, add milk very slowly to egg mixture, stirring all the time. Pour custard into top of double boiler and cook over boiling water stirring constantly until mixture thickens enough to coat a metal spoon. Don't cook too long as custard thickens while cooking. Chill and serve. Add a sprinkle of nutmeg on the top.
PUDDING - WICHES
1 1/2 c. cold milk
1/2 c. creamy peanut butter
1 pkg. (4 serving size) Jello instant
pudding and pie filling any flavor
24 graham crackers
Add milk gradually to peanut butter, blending until smooth. Add pudding mix. Beat slowly with hand beater or at lowest speed of electric mixer until well blended (about 2 minutes). Let stand 5 minutes. Spread filling 1/2 inch thick on 12 of the crackers. Top with remaining crackers. Freeze until firm, about 3 hours. Makes 12 sandwiches.
1/2 c. creamy peanut butter
1 pkg. (4 serving size) Jello instant
pudding and pie filling any flavor
24 graham crackers
Add milk gradually to peanut butter, blending until smooth. Add pudding mix. Beat slowly with hand beater or at lowest speed of electric mixer until well blended (about 2 minutes). Let stand 5 minutes. Spread filling 1/2 inch thick on 12 of the crackers. Top with remaining crackers. Freeze until firm, about 3 hours. Makes 12 sandwiches.
HOT FUDGE PUDDINGS
1 c. flour
3/4 c. sugar
2 tbsp. baking powder
2 tbsp. cocoa
Salt to taste
1/2 c. milk
3 tbsp. melted shortening (butter)
1/2 c. nut meat
Spread in bottom of pan. Mix thoroughly 1 cup sugar, 4 tablespoons cocoa, sprinkle over top of batter, pour over all these mixtures 1 3/4 cups boiling water and bake at 350 degrees 30 minutes. Serve warm with whipped topping. (Note) this makes a cake like, then comes to the top with (a soft gooie bottom).
3/4 c. sugar
2 tbsp. baking powder
2 tbsp. cocoa
Salt to taste
1/2 c. milk
3 tbsp. melted shortening (butter)
1/2 c. nut meat
Spread in bottom of pan. Mix thoroughly 1 cup sugar, 4 tablespoons cocoa, sprinkle over top of batter, pour over all these mixtures 1 3/4 cups boiling water and bake at 350 degrees 30 minutes. Serve warm with whipped topping. (Note) this makes a cake like, then comes to the top with (a soft gooie bottom).
SOUTHERN CORN PUDDING
2 tbsp. flour
2 tbsp. sugar
1 tsp. salt
2 tbsp. butter
3 eggs, well beaten
2 c. milk
2 c. caramel yellow corn
Mix flour, sugar, salt. Add beaten eggs, mix well. Add milk and corn. Mix well. Pour into buttered 1 1/2 quart casserole. Dot with butter, cook at 350 degrees until custard is firm. About 45 minutes and add cheese and pimiento. Stir until cheese has melted. Pour sauce over green beans. Bake at 350 degrees about 20 minutes. Take out of oven and add one small can of French fried onions on top and put back in oven for about 10 minutes or until onions brown. (An old N.C. recipe.)
2 tbsp. sugar
1 tsp. salt
2 tbsp. butter
3 eggs, well beaten
2 c. milk
2 c. caramel yellow corn
Mix flour, sugar, salt. Add beaten eggs, mix well. Add milk and corn. Mix well. Pour into buttered 1 1/2 quart casserole. Dot with butter, cook at 350 degrees until custard is firm. About 45 minutes and add cheese and pimiento. Stir until cheese has melted. Pour sauce over green beans. Bake at 350 degrees about 20 minutes. Take out of oven and add one small can of French fried onions on top and put back in oven for about 10 minutes or until onions brown. (An old N.C. recipe.)
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