Quick Pudding Recipes

CHOCOLATE BANANAS PUDDING

2009-08-30T20:00:00.000-07:00

1 stick of margarine
1 c. plain flour
1 c. chopped pecans

Melt butter with flour and nuts, press in bottom of pan. Bake for 8 to 10 minutes at 350 degrees. Let cool. Slice bananas and put on top of mixture, put layer of instant vanilla pudding, then layer of chocolate pudding, then layer of Cool Whip.

CHOCOLATE BANANA PUDDING

2009-08-20T19:59:00.000-07:00

1 stick of butter
1 c. plain flour
1 c. chopped nuts
1 container of Cool Whip

Melt butter with the flour and nuts. Press in bottom of pan. Bake for 8 to 10 minutes on 350 degrees. Slice bananas. Put on top of mixture. Put layer of instant vanilla pudding, then a layer of chocolate pudding, then a layer of Cool Whip on top.

QUEEN ELIZABETH'S PUDDING

2009-08-10T19:58:00.000-07:00

1 c. dates, chopped
1 c. hot water
3/4 tsp. soda
1/4 c. margarine
1 egg
2 tsp. vanilla flavoring
1 1/2 c. cake flour
1 tsp. baking powder
1/4 tsp. salt

--TOPPING:--

1 stick, plus 1 tbsp. margarine
6 tbsp. cream
1 c. brown sugar
1 1/2 c. pecans, chopped

Pour hot water over the dates then cook over low fire for 15 to 20 minutes. Add soda and stir mixture. In large bowl, cream sugar and margarine together. Add egg, vanilla and date mixture. Sift flour, baking powder and salt together and add same to the date mixture. Preheat oven to 325 degrees. Put mixture in a 8 x 12 glass pan and cook 30 to 40 minutes. While cake is baking, prepare topping. For topping, mix ingredients together and cook 3 minutes after mixture boils. When cake is done, pour over cake and put under broiler 1 1/2 minutes. Watch closely!

CASHEW PUDDING

2009-07-30T19:58:00.000-07:00

Blend: 1/2 c. raw cashews
2 c. milk
1/3 - 1/2 c. honey
2 tbsp. butter
1/8 tsp. salt
4 tsp. arrowroot powder
Optional: Coconut, shredded,
unsweetened, to sprinkle on top

Blend all the ingredients together in a blender except the coconut. In a saucepan heat the mixture on a very low heat. Stir it constantly until a thickened pudding texture forms, then remove it from the heat. Pour the pudding into separate bowls or cups and refrigerate it until it hardens. Coconut can be sprinkled on top before serving. A double boiler can be used to avoid burning the pudding.

INSTANT PUDDING COOKIES

2009-07-26T19:57:00.001-07:00

2/3 c. evaporated milk
1/2 c. butter
2 c. sugar
1 pkg. (4 serving size) instant
pudding, any flavor
3 c. rolled oats

Boil milk, butter and sugar. Cool. Add pudding and blend until smooth. Stir in oats. Drop by spoonfuls onto waxed paper.

OLD FASHIONED CORN PUDDING

2009-06-30T18:51:00.000-07:00

1 can yellow cream style corn
2 eggs
1 or 2 tsp. flour
1/2 c. evaporated milk
1/2 c. sugar
Pinch baking powder

Mix all ingredients together and pour into baking dish. Dot with butter and pepper. Bake at 350 to 400 degrees until brown and set, about 40 to 50 minutes.

RHODA'S NOODLE KUGEL (PUDDING)

2009-05-20T18:51:00.000-07:00

1/2 lb. thin egg noodles
4 med. eggs
8 oz. sour cream
1/2 c. sugar
1/2 lb. melted butter (reserve some
for topping)*
1/4 lb. cream cheese
1/2 tsp. vanilla
1/2 lb. cottage cheese
1/2 tsp. lemon juice

--TOPPING:--

1 c. graham cracker crumbs
4 tbsp. sugar
*Butter (from above), to moisten
Dash of cinnamon, on top

Cook noodles about 20 minutes in salted water; drain very well. Mix remaining ingredients in blender; combine with noodles and pour into buttered 9"x12" pan. Combine topping ingredients; spread on top of noodles. Bake at 350 degrees for 1 hour. Important to let stand before cutting. May be used as hors d'oeuvres, side dish or as a dessert. Dade/Broward Chapt.

TAPIOCA PUDDING

2009-05-02T18:50:00.000-07:00

3 tbsp. quick-cooking tapioca
1/3 c. sugar
2 lg. egg whites, lightly beaten
2 3/4 c. skim milk
3/4 tsp. vanilla extract

Pinch ground nutmeg

FRUITED PUDDING SALAD

2009-02-28T20:40:00.000-08:00

1 sm. vanilla instant pudding mix
1 (15 oz.) can crushed pineapple
1 (8 oz.) mandarin oranges, drained
12 oz. whipped topping
3 bananas, sliced
2 c. miniature marshmallows

Combine dry pudding mix with undrained pineapple in bowl. Mix well. Add oranges, whipped topping, bananas and marshmallows. Chill until serving time.

PISTACHIO PUDDING SALAD

2009-02-20T20:40:00.000-08:00

3 oz. pkg. instant pistachio pudding
(dry)
20 oz. can crushed pineapple with
syrup
2 c. sm. marshmallows
9 oz. carton Cool Whip

Mix together and refrigerate. Bananas and fresh strawberries may be added.

IRISH CREAM PUDDING

2009-02-10T20:40:00.000-08:00

1 (3 5/8 oz.) pkg. instant vanilla
pudding
1 env. whipped topping mix
1 c. milk
8 tbsp. Bailey's Irish Cream liqueur

Empty contents of pudding and whipped topping mix into mixing bowl. Add milk and mix at high speed until thick. Add 8 tablespoons Irish Cream liqueur and mix until thoroughly blended. Chill and serve. Will serve 6 people.

NOODLE-CHEESE PUDDING

2009-01-30T20:00:00.000-08:00

8 oz. pkg. wide noodles
2 (8 oz.) pkgs. farmer cheese
4 eggs
8-10 tbsp. sugar
1 sm. can crushed pineapple, drained
1 c. milk
1 stick margarine

Mix all ingredients except margarine and milk in large bowl. Melt margarine in milk in saucepan. Pour over noodle mixture. Mix well. Pour into greased oblong cake pan. Bake in 300 degree oven for 30 minutes. Cool and cut. Serve warm or cold.

PUMPKIN CUSTARD

2009-01-20T20:00:00.000-08:00

1 sm. can pumpkin (1 1/2 c.)
2 eggs, beaten
8 to 10 shakes liquid sweetener
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
2/3 c. dry milk, scald with 1 1/2 c.
water

Pour and mix into blender. Pour into custard cups. Put into a pan with 1/2 to 1 inch water. Bake at 350 degrees for 45 minutes. Good with hard cheese and glass of milk. Serves 3.

JELLO PUDDING SALAD

2009-01-19T20:39:00.001-08:00

3 c. water
1 sm. box orange Jello
2 sm. box American tapioca pudding
2 pkg. Dream Whip (whipped)
1 can crushed pineapple, drained
1 can mandarin oranges, drained
Marshmallows, as much as you like
Walnuts, if desired

Cook to boiling: 3 cups water, orange Jello, tapioca pudding; cool. Add: Dream Whip, pineapple, oranges, marshmallows and walnuts. Mix altogether and chill.

PENNSYLVANIA DUTCH ICE CREAM PUDDING

2009-01-10T19:59:00.000-08:00

60 Ritz crackers, crushed
1/2 c. melted margarine
2 sm. pkg. vanilla instant pudding
1 1/2 c. milk
1 qt. plus 1 pt. vanilla ice cream
1 (8 oz.) Cool Whip

Mix crushed crackers and margarine together. Save out 1/2 cup. Press remaining crumbs into bottom of 9x13 inch pan. Mix pudding and milk together with hand mixer, add softened ice cream. Spread over crumb mixture and cover with Cool Whip. Refrigerate 8 hours or overnight.

BAKED HONEY CUSTARD

2009-01-01T19:58:00.000-08:00

1/2 tsp. salt
1/2 tsp. almond extract
4 eggs
2 1/2 c. milk
1/2 c. honey

Beat eggs slightly with fork; add honey, milk, salt and almond extract. Pour into custard cups (or bake dish). Place in pan and pour boiling water (2 inches) around cups. Bake in moderate oven, 350 degrees 40 to 50 minutes or until center is firm. Remove from water to cool. Chill, unmold or serve in cups plain or with favorite sauce. Makes 6 servings.

BANANA PUDDING (No Cook)

2008-12-30T19:58:00.000-08:00

1 pkg. vanilla instant pudding,
prepare as directed

Add: 1 med. Cool Whip Mix well and layer with vanilla wafers, bananas, pudding mix. Repeat until all pudding mix is used. May use fresh strawberries.

CHOCOLATE CUSTARD ICE CREAM

2008-12-20T19:56:00.000-08:00

2 c. sugar
1/4 c. flour
Pinch salt
4 c. milk
4 sq. unsweetened chocolate
4 eggs, beaten
4 c. half and half
1 tsp. vanilla

Sift sugar, flour and salt into large saucepan. Slowly pour in milk. Cook over medium low heat, stirring without ceasing, until mixture thickens. Then cook two more minutes. Remove from heat. Stir in chocolate which has been melted in anticipation of this step. Put a little hot mixture into beaten eggs. Then put eggs into saucepan and vanilla. Chill thoroughly. Freeze in faithful ice cream freezer. If desired, rum flavoring may be substituted for vanilla. For added goodness, stir in 2 cups miniature marshmallows and 1 1/4 cups chopped pecans after ice cream is frozen but before it is ripened.

PINEAPPLE & PUDDING CAKE

2008-12-15T19:54:00.000-08:00

Angel food cake or leftover cake
1 pkg. instant pudding, any flavor
1 lg. can crushed pineapple, drained
1 tub of Cool Whip

Break cake into pieces to cover bottom of pan. Make pudding and pour over cake. Put drained pineapple over pudding and cover with Cool Whip. Can be made night before and refrigerated.

Valentine Recipes - Delicious Puddings for your sweetheart

2008-12-10T19:03:00.000-08:00

Valentine Recipes - Delicious Puddings for your sweetheart

Valentine's Day is just around the corner. Here are Recipes of Delicious Valentine Puddings for your special person coming to dinner on Valentines's Day. Try these Valentine Recipes to make this day more Romantic.

Valentine Recipe:1 HONEY PUDDING

Mix one-half cup of honey with six ounces of bread crumbs and add one-half cup of milk, one-half teaspoon of ginger, grated rind of half a lemon and yolks of two eggs. Beat the mixture thoroughly and then add two tablespoons of butter and the whites of the eggs well beaten. Steam for about two hours in a pudding mold which is not more than three-quarters full.

Valentine Recipe:2 CHOCOLATE PUDDING

Take half a cake of chocolate broken in one quart of milk and put on the range until it reaches boiling point. Remove the mixture from the range. Add four teaspoonfuls of cornstarch mixed with the yolks of three eggs and one cup and a half of sugar. Stir constantly until thick. Remove from the fire, flavor with vanilla and pour the mixture in a dish. Beat the whites of the three eggs to a stiff froth and add a little sugar. Cover the top of the pudding with a meringue and set in the oven until a light brown. Serve cold.

Valentine Recipe:3 JELLY PUDDINGS.

Two cupfuls of fine stale biscuit or bread crumbs, one cupful of rich milk cream, if you can get it; five eggs beaten very light, half a teaspoonful of soda stirred in boiling water, one cupful of sweet jelly, jam or marmalade. Scald the milk and pour over the
crumbs. Beat until half cold and stir in the beaten yolks, then whites, finally the soda. Fill large cups half full with the batter, set in a quick oven and bake half an hour. When done, turn out quickly and dexterously. With a sharp knife make an incision in the side of
each; pull partly open, and put a liberal spoonful of the conserve within. Close the slit by pinching the edges with your fingers. Eat warm with sweetened cream.

Valentine Recipe:4 APPLE CUSTARD PUDDING.

Put a quart of pared and quartered apples into a stewpan, with half a cupful of water and cook them until they are soft. Remove from the fire and add half a cupful of sugar, two tablespoonfuls of butter and the grated rind and the juice of a lemon. Have ready mixed two cupfuls of grated bread crumbs and two tablespoonfuls of flour. Add this also to the apple mixture, after which stir in two well-beaten eggs. Turn all into a well-buttered pudding-dish and bake forty-five minutes in a moderate oven. Serve with sugar and cream or hard sweet sauce.

Valentine Recipe:5 APRICOT PUDDING

Take 1 tin of apricots, 6 sponge cakes, 1/2 pint of milk, 2 eggs. Put the apricots into a saucepan and let them simmer with a little sugar for 1/2 an hour. Take them off the fire and beat them with a fork. Mix with them the sponge cakes crumbled. Beat the eggs up with milk and pour it on the apricots. Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for 1/2 an hour. Turn out; serve either hot or cold.

Valentine Recipe:6 CARROT PUDDING

Take three or four clear red carrots, boil and peel them, take the red part of the carrot, beat it very fine in a mixing bowl, put to it the crumbs of a penny loaf, six eggs, half a pound of clarified butter, two or three spoonfuls of rose water, a little lemon-peel shred, grate in a little nutmeg, mix them well together, bake it with a puff-paste round your dish and have a little white wine, butter and sugar for the sauce.

Valentine Recipe:7 CHEESE PUDDING

Take breakfast-cupful of milk into a saucepan with a piece of butter the size of a large egg. Let it remain until the butter is melted, then pour it over three-quarters of a pound of bread crumbs and half a pound of grated cheese; let these soak for twenty minutes, then add a pinch of salt and 4 eggs, well beaten. Pour the mixture into a well-buttered dish and bake in a quick oven upto 40 Minutes.

Valentine Recipe:8 DATE PUDDING

Melt three tablespoons of butter, add one-half cup of molasses, one-half cup of milk, one and two-third cups of flour sifted with one-half teaspoon of baking-soda, one-quarter teaspoon of salt, one-quarter teaspoon each of cloves, cinnamon, and nutmeg. Add to the above one-half pound of dates, stoned and cut. Turn into a well-buttered mold. Butter the cover also and steam two and one-half hours. Keep at a steady boil. Serve with any kind of sauce.

Hope you will enjoy these Valentine's recipes. Happy Valentine's Day!

Recipe for Brandy Pudding

2008-11-30T19:02:00.000-08:00

Recipe for Brandy Pudding

The recipe I am going to share with you today is about 350 years old! A great favourite from the Cape where the first brandy from Cape grapes were distilled in 1672! We have come a very long way since then when it comes to the quality of our brandy, but still, Cape Brandy Pudding remains an old time favourite :) Growing up in South Africa is great fun with all the recipes your mother makes and teaches you during your younger years!

Ingredients:
250 g of dates (remove the pits), cut up
1 teaspoon bicarbonate of soda
1 cup boiling water
ฝ cup butter/margarine
ฝ cup sugar
2 eggs, whisked
2 cups flour
1 teaspoon baking powder
ฝ teaspoon salt
1 cup chopped walnuts

Method:
1. Cut the dates, add the boiling water and bicarbonate of soda to halve of the dates, stir and let it cool down.
2. Cream together the butter and sugar and add the beaten eggs. Mix very well.
3. Sieve the dry ingredients together and add.
4. Add the rest of the dates and walnuts. Then add the dates in water and mix very well.
5. Pour the mixture into a baking dish and bake in a pre-heated oven of 180ฐC for 30 - 40 minutes.
6. Remove from the oven and pour the warm syrup over the warm pudding.

Syrup
1 cup water
1 tablespoon butter
ฝ cup water
1 teaspoon vanilla essence
ฝ cup brandy

1. Boil together the sugar, butter and water for 5 minutes.
2. Remove from heat and add vanilla and brandy. Mix well.
3. Pour warm over the warm pudding and serve with cream or ice cream.

There is nothing nicer to warm you up on a cold day! Enjoy your dessert and make sure to try out some more traditional South African recipes!

Christmas Recipes: Delicious Christmas Puddings

2008-11-21T19:01:00.000-08:00

Christmas Recipes: Delicious Christmas Puddings

Pudding Recipes given here are easy to cook and absolutely delicious. Properly made Christmas puddings will be extremely tasty and make your Christmas celebrations a memorable experience. Enjoy these Puddings with your loved ones during this Christmas.

Christmas Pudding (1).

Ingredients of Christmas Pudding:-

1 lb. raisins (stoned), 1 lb. chopped apples, 1 lb. currants, 1 lb. breadcrumbs, 1/2 lb. mixed peel, chopped fine, 1 lb. shelled and ground Brazil nuts, 1/2 lb. chopped sweet almonds, 1 oz. bitter almonds (ground), 1 lb. sugar, 1/2 lb. butter, 1/2 oz. mixed spice and 6 eggs.

Instructions:-

Wash, pick, and dry the fruit, rub the butter into the breadcrumbs, beat up the eggs, and mix all the ingredients together; if the mixture is too dry, add a little milk. Fill some greased basins with the mixture, and boil the puddings from 3 to 4 hours.

Christmas Pudding (2).

Ingredients:-

12 oz. breadcrumbs, 1/2 lb. currants, 1/2 lb. raisins, 1/2 lb. sweet almonds, 1 doz. bitter almonds, 3/4 lb. moist sugar, 3 oz. of butter, 2 oz. candied peel, 8 eggs, 1 teaspoonful of spice and 1 teacupful of apple sauce.

Instructions:-

Rub the butter into the breadcrumbs, wash, pick, and dry the fruit, stone the raisins, chop or grind the almonds, beat up the eggs, mixing all well together, at the last stir in the apple sauce. Boil the pudding in a buttered mould for 4 hours, and serve with white sauce.

Christmas Pudding (3).

Ingredients:-

1 lb. each of raisins, currants, sultanas, chopped apples, and Brazil nut kernels; 1/2 lb. each of moist sugar, wholemeal breadcrumbs, wheatmeal, and sweet almonds and butter; 1/4 lb. of mixed peel, 1/2 oz. of mixed spice, 6 eggs, and some milk.

Instructions:-

Wash and pick the currants and sultanas; wash and stone the raisins; chop fine the nut kernels, blanch and chop fine the almonds, and cut up fine the mixed peel. Rub the butter into the meal and breadcrumbs. First mix all the dry ingredients, then beat well the eggs and add them. Pour as much milk as is necessary to moisten the mixture sufficiently to work
it with a wooden spoon. Have ready buttered pudding basins, nearly fill them with the mixture, cover with pieces of buttered paper, tie pudding cloths over the basins, and boil for 4 hours.

Christmas Plum Pudding (1)

Ingredients of Christmas Plum Pudding:-

One cupful of finely-chopped beef suet, two cupfuls of fine bread crumbs, one heaping cupful of sugar, one cupful of seeded raisins, one cupful of well-washed currants, one cupful of chopped blanched almonds, half a cupful of citron, sliced thin, a teaspoonful of salt,
one of cloves, two of cinnamon, half a grated nutmeg and four well-beaten eggs.

Making of Christmas Plum Pudding:-

Dissolve a level teaspoonful of soda in a tablespoonful of warm water. Flour the fruit thoroughly from a pint of flour; then mix the remainder as follows: In a large bowl put the
well-beaten eggs, sugar, spices and salt in one cupful of milk. Stir in the fruit, chopped nuts, bread crumbs and suet, one after the other, until all are used, putting in the dissolved soda last and adding enough flour to make the fruit stick together, which will take all the pint. Boil or steam three to four hours. Serve with wine or any well-flavored sauce.

Christmas Plum Pudding (2)

Ingredients:-

2 cups ground suet, 2 cups bread crumbs, 2 cups flour, 2 teaspoons Baking Powder, 2 cups sugar. 2 cups seeded raisins. 2 cups currants, 1 cup finely cut citron, 1 cup finely cut figs, 1 tablespoon finely cut orange peel, 1 tablespoon finely cut lemon peel, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground mace, 1 tablespoon salt, 1 cup water or prune juice and 1 cup grape or other fruit juice

Instructions:-

Mix thoroughly all dry ingredients and add fruit; stir in water and fruit juice and mix thoroughly. Add more water if necessary to make stiff dough. Fill greased molds 2/3 full, and steam two or three hours. This pudding should be prepared and cooked a week or more before used. Before serving steam one hour and serve with hard, lemon or foamy sauce.

BEAHM'S OZARK PUDDING

2008-08-30T20:34:00.000-07:00

1 egg
1 c. sugar
2 tbsp. flour
1 1/4 tsp. baking powder
1/8 tsp. salt
1/2 c. chopped pecans
2 chopped Granny Smith apples
1 tsp. vanilla
1 sm. can crushed pineapples*
(optional)

Beat eggs and sugar until smooth. Mix flour, baking powder and salt, then stir into the egg-sugar mixture. Add apples, nuts, and vanilla and pineapple if preferred. Bake in buttered pie pan in 350 degree oven for 30 minutes. Serve with ice cream or whipped cream or frozen yogurt.

OREO PUDDING CAKE

2008-08-25T20:34:00.000-07:00

1 (10 oz.) Cool Whip
1 lg. pkg. instant pudding
1 pkg. Oreos
Milk

Crumble Oreos to cover 10x13 pan. Make pudding according to instructions and spread over Oreos. Spread softened Cool Whip over pudding. Crumble more Oreos as a topping over Cool Whip. Chill for 1/2 hour before spooning out to serve.

HOT FUDGE PUDDING-CAKE

2008-08-20T20:33:00.000-07:00

1 c. buttermilk baking mix
1 c. granulated sugar
3 tbsp. plus 1/3 c. unsweetened cocoa
powder
1/2 c. milk
1 tsp. vanilla extract
1 2/3 c. hot tap water

Mix buttermilk baking mix, 1/2 cup sugar and 3 tablespoons cocoa in greased 8 inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour on water. Bake in preheated 350 degree oven 40 minutes or until top is firm. (During baking a cake layer forms on top and rich chocolate sauce appears on bottom.) Serve at once in desert bowls with sauce spooned over cake. Top with ice cream or whipped cream. Makes 6 servings.

FRUIT COCKTAIL PUDDING CAKE

2008-08-15T20:33:00.000-07:00

2 c. flour
1 1/2 c. sugar
1 tsp. salt
2 tsp. soda
2 eggs
2 tsp. vanilla

Mix ingredients with mixer. Add 1 can fruit cocktail, juice and all. Place in greased and floured 13"x9" pan. Top with 1/2 cup nuts and sprinkle with sugar. Serve with ice cream. Bake at 325 degrees for 45 minutes or whipped cream.

CHOCOLATE COTTAGE PUDDING

2008-08-10T20:32:00.000-07:00

1 3/4 c. sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/3 c. soft shortening
1 egg
1/4 c. vinegar
1 c. sweet milk
1/2 tsp. vanilla
3 squares chocolate, melted

1. Sift flour, baking soda, salt and sugar together. 2. Cream shortening until smooth. 3. Add egg, vinegar, milk, vanilla, dry ingredients and chocolate. 4. Stir until flour is dampened; then beat for 1 minute (125 strokes). 5. Turn into greased 8 by 8 by 2 inch pan. 6. Bake at 325 degrees F. (slow oven) for 55 to 60 minutes. 7. Serve warm with orange sauce.

PUDDING CHIP COOKIES

2008-08-05T20:31:00.000-07:00

2 1/4 c. unsifted flour
1 tsp. baking soda
1 c. butter
1/4 c. sugar
3/4 c. brown sugar
1 pkg. instant vanilla pudding
1 tsp. vanilla
2 eggs
1 pkg. (12 oz.) chocolate chips
1 c. chopped nuts

Mix and sift flour and soda. Mix butter, sugars, pudding and vanilla. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Add chips and nuts. Oven at 375 degrees for 8-10 minutes.

TASTY APPLE PUDDING CAKE

2008-07-30T21:53:00.000-07:00

2 c. sugar
1/2 c. margarine
8 c. diced apples
2 beaten eggs
2 1/2 c. flour
2 tsp. baking soda
2 tsp. baking powder

Mix all dry ingredients together. Then add sugar, margarine and eggs. Last add apples. This will seem stiff, but do not add anything more. Before putting in oven take 1 cup brown sugar and pat on top of cake mixture. Bake 35 minutes at 350 degrees.

DESSERT PUDDING

2008-07-28T21:52:00.000-07:00

1/2 box yellow cake mix
1 lg. vanilla instant pudding
3 c. milk
1 lg. Philadelphia cream cheese
1 med. can crushed pineapple
2 pkg. Dream Whip or 1 Cool Whip
Finely chopped nuts

Bake cake mix as directed on box in 9 x 13 inch pan. Put pudding, cream cheese and milk in large bowl. Beat until thick with electric mixer about 10 minutes. Spread on cake. Drain pineapple. Spread pineapple over pudding mixture. Beat Dream Whip and spread over pineapple. Sprinkle nuts on top. Chill.

OATMEAL PUDDING COOKIE

2008-07-28T20:30:00.000-07:00

1 1/4 c. unsifted flour
1 c. butter, softened
1/4 c. granulated sugar
1 pkg. vanilla pudding instant (pie)
3 1/2 c. quick oats
1 tsp. baking soda
3/4 c. firmly packed light brown sugar
2 eggs
1 c. raisins (optional)

Mix flour and soda. Combine butter, sugar and pudding mix (serves 4) in large bowl. Beat until smooth and creamy. Beat in eggs. Stir in oats and raisins (batter will be stiff). Drop from teaspoons on ungreased baking sheet about 2 inches apart. Bake at 375 degrees for 10-12 minutes. Makes 5 dozen. **After blending eggs gradually add the flour mix then oats and raisins.

AUNT MARY'S DATE PUDDING

2008-07-25T21:51:00.000-07:00

1 pkg. dates, cut up fine
2 c. boiling water
3 1/2 tbsp. butter
1-2 eggs, beaten lightly
2 tsp. baking soda
1 1/2 c. flour
1 c. sugar
1 c. nuts
1 tsp. vanilla

Pour boiling water over cut up dates. Add butter and lightly-beaten eggs. Sift together baking soda, flour and sugar. Mix well. Add nuts and vanilla; mix well. Put in 9x13 cake pan. Bake at 350 degrees for 35-45 minutes. Top with whipped topping.

LEMON PUDDING COOKIES

2008-07-23T21:51:00.000-07:00

1 c. Bisquick baking mix
1 pkg. (3 3/4 oz.) lemon instant
pudding (dry)
1 tsp. grated lemon peel
1/4 c. vegetable oil
1 egg
Sugar

Heat oven to 350 degrees. Mix all ingredients until dough forms a ball. Shape dough into 1 inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten each to 1/4 inch thickness with bottom of glass dipped in sugar. Bake until edges are delicate brown, about 8 minutes; cool. Frost with Lemon Butter Frosting (below), if desired. Makes about 2 1/2 dozen cookies.LEMON BUTTER FROSTING:
1 1/2 c. powdered sugar
3 tbsp. margarine or butter, softened
1/2 tsp. grated lemon peel
1-2 tbsp. lemon juice
1-2 drops yellow food color

Mix powdered sugar and margarine. Stir in lemon peel, lemon juice and food color; beat until frosting is of spreading consistency.PISTACHIO PUDDING COOKIES:

Substitute 1 package (3 3/4 ounce) pistachio instant pudding for the lemon pudding; omit lemon peel.

AUNT MARY'S DATE PUDDING

2008-07-20T21:48:00.000-07:00

BLACK WALNUT PUDDING

2008-07-18T21:48:00.000-07:00

SAUCE:
1 c. brown sugar
1 c. white sugar
2 c. boiling water
2 tbsp. butter
1/2 tsp. salt

Mix and boil for 5 minutes.CAKE:
1 c. brown sugar
2 tbsp. butter
2 c. sifted flour
2 tsp. baking powder
1 c. milk
2/3 c. black walnut meats
1/4 tsp. salt

Mix as in ordinary cakes. Pour sauce in 8x8 baking dish. Pour cake mix on top of sauce. Bake at 350 degrees for 30 minutes.

GRANDMA'S PUDDING CAKE

2008-07-15T21:47:00.000-07:00

1 1/2 c. flour
1 stick butter or margarine
1/2 c. chopped nuts (walnuts)
1 (8 oz.) pkg. cream cheese
1 c. confectioners' sugar
1 (12 oz.) Cool Whip
1 lg. chocolate instant pudding
2 to 3 c. milk

First: Mix flour and butter. Add nuts. Press into 9x9 inch pan. Bake at 375 degrees for 20 minutes. Second: Mix cream cheese and powdered sugar. Fold in 1/2 of Cool Whip. Place on top. Third: Mix pudding and milk, place on top. Fourth: Top with rest of Cool Whip.

CHOCOLATE CAKE PUDDING

2008-07-13T21:47:00.000-07:00

--CAKE:--

3/4 c. sugar
1 c. flour
1/4 tsp. salt
2 tsp. baking powder
2 tbsp. cocoa
1/2 c. milk
3 tbsp. melted butter
1 tsp. vanilla

Sift sugar, flour, salt, baking powder and cocoa together in a square 9" pan. Mix other ingredients into batter.

--TOPPING:--

1/2 c. white sugar
1/2 c. brown sugar
1/4 c. cocoa
1/2 c. milk
1 c. water

Mix topping sugars, cocoa and sprinkle over cake batter. Pour milk and water over all and bake in 350 degree oven for 45 minutes.

RHUBARB CUSTARD KUCHEN

2008-07-10T21:46:00.001-07:00

--CRUST:--

1 c. flour (heaping)
4 tbsp. powdered sugar
1/4 tsp. salt
1/2 c. margarine (1 stick)

Plus 1 tablespoon flour and 1 tablespoon sugar. --FILLING:--

4 c. rhubarb, diced
3 egg yolks
1 1/4 c. sugar
2 tbsp. flour
3/4 c. half & half

Mix crust ingredients together and pat into 11 x 7 inch pan. Sprinkle the 1 tablespoon sugar and 1 tablespoon flour over crust before adding filling. Bake at 375 degrees for 10 minutes then bake at 350 degrees for 25 minutes. May be topped with meringue. I prefer it without meringue. 3 egg whites
1/2 c. sugar

Beat egg whites until stiff. Add sugar slow. Put on kuchen when almost done. Bake a short time.

BANANA CREAM PUDDING CAKE

2008-07-10T21:46:00.000-07:00

1 white cake mix
4 eggs
1 c. vegetable oil
1 c. 7-Up
1 sm. instant banana cream pudding

--FROSTING:--

1 sm. instant banana cream pudding
1 c. milk
1 (8 oz.) Cool Whip

In mixing bowl put all cake ingredients. Mix well. Bake in a greased and floured 9 x 13 inch pan at 350 degrees for 25 minutes. Or toothpick comes out clean. Try other pudding flavors like: Pistachio, lemon, French vanilla.

HASTY PUDDING

2008-07-08T21:45:00.000-07:00

--BATTER:--

2 tbsp. margarine
1/3 c. brown sugar
1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1 c. raisins

--SYRUP:--

1 c. brown sugar
2 c. boiling water
1 tbsp. flour
1 tbsp. butter
1 tbsp. vanilla

Cream butter and sugar together. Mix flour, baking powder and salt. Add dry ingredients to creamed mixture and mix with milk. Dust raisins with flour and mix with above mixture. Put mixture in 8 inch greased pan. Cover with syrup: Combine flour and sugar, add boiling water and stir until smooth. Cook until thickened (slightly). Add margarine and vanilla. Pour over batter and bake at 350 degrees for 45 minutes.

CHOCOLATE CHIP PUDDING CAKE

2008-07-05T21:45:00.000-07:00

1 box yellow cake mix
4 eggs
3/4 c. salad oil
2 (6 oz.) pkg. chocolate chips
1 sm. box instant chocolate pudding
1 c. sour cream

Put first 5 ingredients in large mixing bowl with electric mixer. Mix all until well moistened. Scrape sides and bottom of bowl. Then beat for 4 minutes on high. Pour a little less, then half of batter into a well-greased bundt pan. Sprinkle 1 package of chips on top. Repeat with rest of batter and second package of chips on top. Bake 55 to 60 minutes.

PINA COLADA PUDDING CAKE

2008-07-03T21:45:00.000-07:00

1/3 c. rum
1 (4 serving size) pkg. coconut cream
instant pudding
1 pkg. white cake mix
4 eggs
1/2 c. water
1/4 c. oil
1 c. flaked coconut

Blend rum, pudding, cake mix, eggs, water, and oil. Pour into 2 greased and floured 9 inch pans. Bake at 350 degrees for 25-30 minutes. Do not under bake. Cool in pan 15 minutes; remove and cool on racks. Fill and frost with Pina Colada Frosting and sprinkle with coconut. Keep refrigerated.PINE COLADA FROSTING:
8 oz. crushed pineapple with juice
1 pkg. instant coconut cream instant
pudding
1/3 c. dark rum

Combine. After mixing well, stir in 1 container of thawed whipped topping. Spread on cake.

SOFT PUDDING COOKIES

2008-06-30T21:53:00.001-07:00

1 1/2 c. buttermilk baking mix
1/2 c. vegetable oil
2 (4 oz.) pkgs. instant pudding mix
2 eggs, beaten

Combine all ingredients in mixer bowl and beat until well blended. Refrigerate until fairly firm. Shape into 1 to 2 inch balls and place 2 inches apart on ungreased parchment paper or foil-lined baking sheets. Flatten top slightly with spatula. Bake at 350 degrees for 8 to 10 minutes. Leave few minutes on sheets, then transfer to cooling racks.

CHOCOLATE CHIP PUDDING COOKIES

2008-06-29T20:39:00.000-07:00

2 1/4 c. flour
1 tsp. soda
1 c. butter
1/4 c. brown sugar
1 (4 oz.) pkg. instant chocolate
pudding
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
1/4 c. sugar

Mix flour and soda. Combine butter, sugars, pudding mix and vanilla in large bowl. Beat until smooth. Add eggs. Gradually add flour mixture, then add chocolate chips. Drop 1-inch balls to ungreased pan. Bake at 375 degrees for 10 minutes.

PISTACHIO PUDDING CAKE

2008-06-27T20:39:00.000-07:00

1 (18 1/2 oz.) pkg. Duncan Hines white
cake mix
1 (3 3/4 oz.) Jello pistachio pudding
(instant)
1 c. Crisco oil
3 eggs
1/2 c. chopped pecans
1 c. club soda or 7-Up (room temp.)

Combine these 6 ingredients. Beat 4 minutes at medium speed. Pour into a greased and floured 10 inch tube pan. Bake at 350 degrees for 45 or 50 minutes.FROSTING:
2 env. whipped topping mix (Dream
Whip)
1 1/2 c. cold milk
1 (3 3/4 oz.) pkg. pistachio pudding
mix, instant

Combine Dream Whip and milk. Beat at high speed until peaks form. Add pudding mix and beat until fluffy. Spread over sides and top of cake. Decorate top of cake with pecan halves and a few sprinkles of chopped pecans.

DATE NUT PUDDING CAKE

2008-06-25T20:38:00.000-07:00

1 c. chopped dates
1 c. sugar
1 1/2 c. boiling water
1 tsp. soda
1 egg
1 1/3 c. sifted flour
3 tbsp. melted butter or oleo
1 tsp. baking powder
1/2 c. chopped black walnut meats

Cut dates. Put in pan and pour the boiling water over. Put soda in and stir gently to mix. Add the egg, sugar, butter and the flour mixture. Last, add the walnuts. Grease and flour pan. Bake 35 to 40 minutes at 325 degrees. Serve with whipped cream or Cool Whip.

CHOCOLATE PUDDING CAKE

2008-06-23T20:38:00.000-07:00

1 c. flour
1 c. pecans, finely chopped
1 stick margarine

Mix these three ingredients together; spread into a 9x12 pan and bake at 350 degrees for 20 minutes. Mix and spread over cooled crust: 1 c. confectioners sugar 1 c. Cool Whip Mix together: 2 c. milk This will be thick. After it thickens some, pour over cream cheese. Spread rest of the 9-ounce container of Cool Whip over pudding and grate bitter chocolate over pudding. Refrigerate and serve in squares.

CARAMEL PEAR PUDDING CAKE

2008-06-21T20:37:00.000-07:00

1 c. all-purpose flour
2/3 c. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. milk
4 med. pears, peeled and cut into 1/2
inch pieces (about
2 cups) or 1 (16 oz.) can pears,
drained and chopped
1/2 c. chopped pecans
3/4 c. packed brown sugar
1/4 c. butter or margarine
3/4 c. boiling water
Ice cream or Cool Whip (optional)

In large mixing bowl stir together flour, sugar, baking powder, cinnamon and salt. Add milk; beat until smooth. Stir in pears and pecans. Turn into an ungreased 2-quart casserole. In bowl combine brown sugar, butter and boiling water; pour evenly over batter. Bake at 375 degrees for 45 minutes. Serve hot with ice cream.

LEMON CUSTARD CAKE PUDDING

2008-06-19T20:37:00.000-07:00

2 eggs, separated
2 tbsp. butter or margarine
3/4 c. sugar
1/2 c. (from a 6 oz. can) frozen
concentrate for lemonade
2 tbsp. flour
1 c. milk

Beat egg whites until they form soft peaks in a small bowl. Save for next step. Cream butter or margarine with sugar until fluffy in medium size bowl; beat in egg yolks, then frozen lemonade. Blend in flour, then milk. Fold in beaten egg whites. Pour into greased 6 cup baking dish. Place dish in shallow pan on oven shelf; pour boiling water into pan to depth of about an inch. Bake in moderate oven (350 degree) 35 minutes, or until top is firm and golden. Spoon into dessert dishes; serve warm. (Custard, bakes on the bottom, makes tangy sauce for the fluffy cake on top).

HOT FUDGE PUDDING CAKE

2008-06-17T20:36:00.000-07:00

1 1/2 c. Bisquick
1/2 c. chopped nuts
1/2 c. brown sugar (packed)
6 oz. pkg. semi-sweet chocolate pieces
1/2 c. sugar
1/2 c. milk
1 1/2 c. boiling water

Mix Bisquick, sugar, nuts and milk. Turn batter into greased 2 quart baking dish. Sprinkle with brown sugar. Pour water over chocolate pieces in small bowl. Let stand a few minutes until chocolate melts, then stir until blended. Pour over batter. Bake 350 degrees for 40-45 minutes. Let stand 5 minutes to cool slightly. During baking the pudding will rise to the top of the dish and the sauce will form at the bottom. Invert servings in sauce dish and dip sauce over pudding. Serve with ice cream if you wish. Serves 6-8.

LEMON PUDDING CAKE

2008-06-15T20:35:00.000-07:00

1 c. sugar
2 tbsp. flour
1 tbsp. butter
1 c. milk
Juice and rind of 1 lemon
Pinch of salt
2 eggs, separated

Cook this in a Pyrex or glass dish that you can put in a pan of water, then put in oven. Cream soft butter and flour together. Add sugar, juice of lemon and rind. Beat egg yolks and milk together. Beat whites until stiff. Add egg yolks and milk mixture to flour, butter, sugar mixture. Add egg whites to mixture. Make sure your oven is ready so that mixture doesn't stand. When done, there will be pudding on bottom and cake on top. Bake at 350 degrees for 1 hour. Makes enough for 5. Can double recipes.

INSTANT PUDDING CHOCOLATE CHIP COOKIES

2008-06-13T20:36:00.000-07:00

2 1/4 c. flour
1 tsp. baking soda
1 c. soft oleo
1/4 c. white sugar
3/4 c. brown sugar
1 tsp. vanilla
1 (4 serving size) instant vanilla
pudding
2 eggs
1 c. chocolate chips
1 c. chopped nuts

Mix flour with soda. Cream oleo, sugars, vanilla and pudding, beat until smooth and creamy. Beat in eggs. Add flour mixture. Stir in chips and nuts. Drop by spoons onto UNgreased pan. Bake at 375 degrees for 8 to 10 minutes. Makes about 7 dozen. For Chocolate Chocolate Chips Cookies use chocolate pudding mix instead of vanilla.

JELLO PISTACHIO PUDDING CAKE

2008-06-11T20:35:00.000-07:00

1 pkg. (4 serving) size Jello instant
pudding mix
1 pkg. 2 layer size yellow cake mix
1/2 tsp. almond extract
4 eggs
1 1/4 c. water
1/4 c. oil
7 drops green food coloring optional

Combine all ingredients blend, beat 2 minutes. Pour into greased and floured tube pan or bundt pan, bake at 350 degrees for 50 to 55 minutes.

PUDDING CAKE

2008-06-09T20:34:00.000-07:00

1 cake mix
2 pkg. instant pudding
4 c. cold milk
1 c. confectioners' sugar

Bake cake in 9x13 inch pan. Poke holes with a tip of wooden spoon throughout cake (2-3 inch intervals) as soon as you take it out of oven. After poking holes, mix sugar and pudding mix. Gradually add milk and stir. Then beat at low speed for no more than 1 minute. Quickly, before pudding thickens, pour half of mix over warm cake. Allow remaining pudding to thicken; then spoon and swirl to frost cake. Chill 1 hour. Store cake in refrigerator.

STRAWBERRY PUDDING CAKE

2008-06-07T20:34:00.000-07:00

2 angel food cakes
1 lg. c. crushed pineapple, drained
3 lg. pkg. frozen
strawberries, drained,
or 2 qt. fresh
strawberries
1 lg. (6 oz.) pkg. vanilla pudding,
made according to pkg. directions
1 (8 oz.) Cool Whip

Break cake into 1/2 inch pieces in a 9x13 inch pan. Cover with pineapple and strawberries. Pour pudding over cake and top with Cool Whip. Chill 6 hours.

STRAWBERRY PUDDING CAKE

2008-06-05T20:33:00.000-07:00

1 c. flour
1 c. milk
1/4 c. shortening
3 tbsp. shortening
1 tsp. baking soda
1/2 tsp. salt
1 qt. fresh strawberries (or 2 pkgs.
frozen)

Place strawberries in bottom of baking dish. Add small amount of water to strawberries. Place in preheated 350 degree oven. Mix all other ingredients together. Remove strawberries from oven. Pour mixture on top of berries. Bake approximately 30 minutes at 350 degrees.

APPLE PUDDING

2008-06-03T20:32:00.000-07:00

Cream: 1/2 c. shortening Add: 2 c. flour 1 tsp. salt 2 tsp. cinnamon 1 tsp. nutmeg 2 tsp. soda Add 5 or 6 large apples, diced and 1/2 cup nuts. Bake at 325 degrees for 30 minutes in 9 x 13 inch pan.CARAMEL BUTTER SAUCE:
1/2 c. butter
1/2 c. cream
Cinnamon to taste
1/2 c. brown sugar
1/2 c. white sugar

Cook until thick. Pour over apple pudding while sauce is hot.

CRANBERRY PUDDING CAKE

2008-06-01T20:32:00.000-07:00

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.

CRANBERRY PUDDING CAKE

2008-05-30T20:31:00.000-07:00

CHOCOLATE BRANDY PUDDING CAKE

2008-05-28T20:30:00.000-07:00

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!

CHOCOLATE CHIP PUDDING COOKIES

2008-05-24T20:21:00.004-07:00

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.

BANANA PUDDING CAKE

2008-05-24T20:21:00.003-07:00

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.

BANANA PUDDING

2008-05-24T20:21:00.001-07:00

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.

CHOCOLATE CHIP PUDDING COOKIES

2008-05-24T20:20:00.004-07:00

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.

HOT FUDGE PUDDING CAKE

2008-05-24T20:20:00.003-07:00

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.

SUGAR PLUM PUDDING CAKE

2008-05-24T20:20:00.001-07:00

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.)

GRANDMA'S BREAD PUDDING

2008-05-24T20:19:00.003-07:00

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.

CARAMEL APPLE PUDDING CAKE

2008-05-24T20:19:00.001-07:00

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.

PUDDING-WICHES

2008-05-24T20:18:00.003-07:00

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.

RHUBARB PUDDING CAKE WITH SAUCE

2008-05-24T20:18:00.001-07:00

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.

PUDDING CAKE DESSERT

2008-05-24T20:17:00.002-07:00

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.

RHUBARB PUDDING CAKE

2008-05-24T20:17:00.001-07:00

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.

PINEAPPLE MERINGUE BREAD PUDDING

2008-05-24T20:16:00.000-07:00

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.

PUDDING POKE CAKE

2008-05-23T07:59:00.003-07:00

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.

MYSTERY HOT PUDDING CAKE

2008-05-23T07:59:00.001-07:00

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.

HOT FUDGE PUDDING CAKE

2008-05-23T07:58:00.003-07:00

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.

PUDDING CAKE

2008-05-23T07:58:00.001-07:00

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.

CARROT PUDDING CAKE

2008-05-23T07:57:00.004-07:00

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.

PINEAPPLE PUDDING CAKE

2008-05-23T07:57:00.003-07:00

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.

RHUBARB PUDDING CAKE

2008-05-23T07:57:00.001-07:00

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.

LEMON PUDDING CAKE

2008-05-23T07:56:00.002-07:00

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.

CHOCOLATE PUDDING CAKE IN A PAN

2008-05-23T07:56:00.001-07:00

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.

CINNAMON PUDDING CAKE

2008-05-23T07:55:00.001-07:00

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.

FOUR STACK PUDDING

2008-05-22T07:58:00.001-07:00

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.

PUDDING CAKE

2008-05-22T07:57:00.001-07:00

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.

CHOCOLATE PUDDING CAKE

2008-05-22T07:56:00.003-07:00

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.

FRUIT PUDDING CAKE

2008-05-22T07:56:00.001-07:00

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.

HOT FUDGE PUDDING CAKE

2008-05-22T07:55:00.000-07:00

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.

HOT FUDGE PUDDING CAKE

2008-05-22T07:54:00.000-07:00

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.

HOT FUDGE PUDDING CAKE

2008-05-22T07:53:00.002-07:00

CHOC-CHIP PUDDING COOKIES

2008-05-22T07:53:00.001-07:00

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.

CHOCOLATE PUDDING CAKE

2008-05-22T07:52:00.001-07:00

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.

HOT FUDGE PUDDING CAKE

2008-05-22T07:50:00.000-07:00

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.

CHERRY PUDDING CAKE

2008-05-21T07:57:00.001-07:00

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.

CHOCOLATE PUDDING CAKE

2008-05-21T07:56:00.003-07:00

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.

COCONUT PUDDING CAKE

2008-05-21T07:56:00.001-07:00

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.

UGLY DUCKLING PUDDING CAKE

2008-05-21T07:55:00.002-07:00

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.

SUGAR FREE BANANA PUDDING CAKE

2008-05-21T07:55:00.001-07:00

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.

HOT FUDGE PUDDING CAKE

2008-05-21T07:54:00.000-07:00

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.

PLUM PUDDING

2008-05-21T07:53:00.000-07:00

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