puddings recipes 1
846215 -- BLUEBERRY PUDDING
1 tbsp. unflavored gelatin (1 env.)
1/4 c. boiling water
10 oz. tofu, drained
5 tbsp. apple juice concentrate,
defrosted
1/2 tsp. vanilla extract
1 tbsp. firmly packed brown sugar
1/2 tsp. ground cinnamon
1 pt. fresh blueberries, rinsed,
drained and divided, about 16 oz.
Serves 4. About 2/3 cup per serving. Dissolve gelatin in boiling water, stirring until crystals disappear. In a blender or the workbowl of a food processor fitted with a metal blade, blend dissolved gelatin, tofu, apple juice concentrate, vanilla, brown sugar, cinnamon and 1 cup of blueberries until smooth. Pour pudding into a bowl; fold in remaining cup of blueberries. Cover with plastic wrap and refrigerate for 4 hours, or until set. Serve cold. The sweetener in this recipe is apple juice concentrate. That's a good way to cut down on processed sugar.
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846216 -- TAPIOCA PUDDING
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
--GARNISH:--
1/4 c. slivered almonds, toasted
Serves 4. About 2/3 cup per serving. In a 2-quart saucepan, mix tapioca, sugar, egg whites and milk and let stand 5 minutes. Bring mixture just to a boil over medium heat, stirring constantly. Remove from heat and stir in vanilla and nutmeg. Cover with plastic wrap and let stand at room temperature 20 minutes. Stir and pour into individual serving dishes. Garnish with 1 tablespoon slivered almonds per serving. Serve warm or chilled.
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846217 -- CUSTARD
4 eggs
6 tbsp. sugar
1 1/2 c. boiling water
1 can evaporated milk
Dash of salt
1 tsp. vanilla
Beat eggs, sugar, milk and salt with a electric mixer. Pour boiling water over mixture and add vanilla and stir well. Put into custard cups or large baking dish. Place bowl or cups into a shallow pan of water and place in oven. Bake for 1 hour or until knife comes out clean.
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846218 -- PUDDING COOKIES
1 yellow cake mix with pudding
1 egg
3/4 c. oil
1/4 c. brown sugar
Combine all ingredients. Either drop or roll out and use cookie cutters. Bake at 350 degrees until lightly brown.
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846219 -- CHOCOLATE CHIP PUDDING COOKIES
2 1/4 c. unsifted all-purpose flour
1 tsp. baking soda
1 c. butter or margarine, softened
3/4 c. firmly packed light brown sugar
1/4 c. granulated sugar
1 pkg. (4 serving size) Jello instant
pudding & pie filling*
1 tsp. vanilla
2 eggs
1 pkg. (12 oz.) chocolate chips
1 c. chopped nuts (opt.)
*Butter pecan, butterscotch, chocolate, milk chocolate, chocolate fudge, French vanilla or vanilla 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 from teaspoon onto ungreased baking sheets, about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Makes about 7 dozen. In high altitude areas, use large eggs, bake 9 to 11 minutes.
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846220 -- CHOCOLATE CHIP PUDDING COOKIES
2 1/4 c. flour
1 tsp. baking soda
1 c. butter or margarine, softened
1/4 c. sugar
3/4 c. brown sugar
1 (4 oz.) pkg. instant pudding
(vanilla or chocolate)
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
Mix flour and baking soda; set aside. Combine butter, sugar, pudding mix and vanilla in large bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, stir in chips, (batter will be stiff). Drop by rounded teaspoonfuls onto ungreased baking sheet about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Social Services
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846221 -- CHOCOLATE CHIP COOKIES WITH JELLO PUDDING
1 c. butter or margarine
1/4 c. sugar
3/4 c. brown sugar, packed
1 tsp. vanilla
2 eggs, beaten
1 pkg. INSTANT vanilla pudding
2 1/2 c. unsifted flour
1 tsp. baking soda
1 pkg. (12 oz.) chocolate chips
Cream butter or margarine and then add both sugars until creamy. Beat in eggs and vanilla. Combine dry pudding mix with above ingredients until smooth and creamy. Mix together flour and baking soda; add gradually. Mix chocolate chips into dough; the batter should be stiff. Drop by spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes or until golden brown. Let the cookies cool on the sheet for 2 or 3 minutes before removing. They will be very soft. NOTE: 1 (16 ounce) package of M&M's can be substituted for the chocolate chips.
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846223 -- CHOCOLATE CHIP PUDDING COOKIES
2 1/4 c. flour, unsifted
1 tsp. baking soda
Salt
1 (4 serving size) of chocolate or
pecan instant pudding mix (use
pecan in cookies with pecan
pudding mix)
1 c. butter, softened
1/4 c. white sugar
3/4 c. brown sugar
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
Mix flour, soda, and salt. Combine butter, sugars, and vanilla until creamy, beat in eggs. Add flour mixture, then pudding mix. Stir in chips. Drop on ungreased cookie sheet.
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846224 -- PUDDING COOKIES
2 sm. pkgs. Jello instant pudding
2 1/4 c. flour
3 sticks soft margarine or butter
Mix ingredients with hands. Makes a very firm dough. Make in small balls, press center. Garnish lightly into middle on cookie sheet (ungreased). Bake at 350 degrees for 10 to 12 minutes. Yield: 5 dozen. VARIATIONS: Chocolate pudding with chocolate star center garnish; pistachio with red cherry piece; butter pecan with a pecan sliver.
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846225 -- CREAMY CHOCOLATE CUSTARD FROSTING
1 c. sugar
3 tbsp. cornstarch
Dash of salt
2 oz. unsweetened chocolate, grated
1 c. boiling water
3 tbsp. butter
1 tsp. vanilla
Mix sugar and cornstarch; add chocolate and salt. Add boiling water. Cook until mixture thickens. Remove from heat. Add butter and vanilla. Spread hot frosting on cooled cake for a glossy look. Remains soft and smooth.
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846226 -- CHERRY PUDDING
1/2 c. sugar
1/4 c. margarine or butter
1 egg
1/2 c. milk
1 1/2 c. flour
1 1/2 tsp. baking powder
Pinch salt
2 c. sour cherries or 1 can sour
cherries
Cream sugar and margarine; add egg, then milk. Sift together flour, baking powder and salt; add to above mixture. Stir in cherries. Bake in greased and floured 8x8 inch pan at 350 degrees for 1 hour. If canned cherries are used, drain and use juice to make sauce for puddings, ice cream, etc. (Cook juice; add cornstarch mixed with small amount of water; cool. Can be used within a week.)
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846227 -- CHERRY PUDDING
3/4 c. sugar
1 3/4 c. flour
1/2 c. milk
1 egg
1 lg. tbsp. butter
1 heaping tsp. baking powder
1/2 qt. sour cherries, drained well
Beat egg, butter and sugar. Add flour, baking powder and milk. Fold in cherries. Bake at 350 degrees for 45 minutes. Makes 1 (8 inch) round layer cake. Serve with milk.
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846228 -- OATMEAL PUDDING COOKIES
1 1/4 c. flour
1 tsp. baking soda
1 c. butter, softened
1/4 c. sugar
3/4 c. light brown sugar, firmly
packed
1 (4 serving size) pkg. Jello vanilla
instant pudding
2 eggs
3 c. quick-cooking rolled oats
1 c. raisins (optional)
Mix flour with baking soda. Combine butter, sugars and pudding mix in large bowl, beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in oats and raisins. Drop by rounded teaspoons on greased sheets. Bake at 375 degrees for 10 to 12 minutes. Yield: 6 dozen.
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846229 -- CHOCOLATE PUDDING
3 c. milk
1 c. sugar
5 tbsp. cocoa
2 egg yolks
1 tsp. vanilla
3 tbsp. flour
Beat yolks in pot. Add milk and stir. In a bowl thoroughly mix flour, sugar, and cocoa. Add to milk and eggs. Cook and stir until thick. Remove from heat and add vanilla. Cool and serve as pudding, or use to fill a graham cracker pie crust and top with whipped cream.
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846230 -- CEREAL PUDDING
3/4 c. Grapenut cereal
1/4 c. margarine, melted
1/2 c. sugar
3 eggs (or 6 whites for low
cholesterol)
2 c. milk
1/4 c. raisins, optional
1 tsp. vanilla
Dash cinnamon and nutmeg
Melt butter. Add cereal and set aside. In 1 quart casserole beat sugar and eggs. Add cereal-butter mix. Add milk, raisins, spices, vanilla. Place dish in pan of hot water. Bake at 375 degrees for 30 minutes. Stir. Bake 20 minutes. Serve warm or cool. Great with whip cream.
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846231 -- CHOCOLATE CHIP COOKIES WITH PUDDING
2 1/4 c. flour
1 tsp. baking soda
1/2 c. margarine
1/2 c. Crisco
1/4 c. granulated sugar
3/4 c. brown sugar, packed
2 eggs
1 tsp. vanilla
1 (4 oz.) pkg. chocolate or vanilla
instant pudding
12 oz. chocolate chips
1/2 c. nuts, chopped
Mix flour with soda. Combine shortenings, sugars, vanilla and pudding and mix well. Beat until smooth and creamy. Beat in eggs and gradually add flour mixture. Stir in chocolate chips and nuts. The batter will be stiff. Bake at 350 to 375 degrees for 10 minutes.
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846232 -- PUDDING CHIP COOKIES
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 c. butter or margarine, softened
1 c. firmly packed brown sugar
1 pkg. (4 serving size) instant
pudding, dry
1 tsp. vanilla
2 eggs
1 pkg. (12 oz.) chocolate chips
1 c. nuts, chopped
Mix flour and soda. Combine butter, eggs, sugar, pudding mix and vanilla in bowl. Beat until creamy. Beat in eggs. Gradually add flour mixture then stir in chips and nuts. Batter is stiff. Drop on ungreased baking sheet about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Makes about 7 dozen. This is an excellent recipe. Moist and has good keeping qualities if you hide them.
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846233 -- PUDDING CHOCOLATE CHIP COOKIES
3 1/3 c. flour
1 1/2 tsp. baking soda
1 1/2 c. margarine
1/3 c. sugar
1 1/4 c. firmly packed brown sugar
1 1/2 tsp. vanilla
1 pkg. (4 servings) vanilla or
chocolate instant pudding (do NOT
prepare)
2 eggs
1 pkg. chocolate chips (sm.)
1 c. chopped nuts (optional)
Combine margarine and sugar and pudding mix. Mix until creamy. Add eggs and vanilla. Mix well. Add soda, mix. Add flour and mix well. Add chocolate chips and nuts. Bake at 375 degrees for 8 to 10 minutes.
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846234 -- PLUM PUDDING
1 1/2 lbs. bread crumbs
2 oz. citron
2 oz. lemon peel
2 oz. almonds
1/2 lb. flour
2 lbs. suet, ground
2 tbsp. nutmeg
1 tsp. salt
2 lbs. raisins
2 lbs. currants
1 lemon, juice and the grated rind
8 eggs
1 wine glass of brandy
2 lbs. sugar
Enough milk to make a stiff paste
Mix and let stand overnight. In the morning, butter tins and fill. Cover with pudding cloth and tie down. Steam 12 hours. Don't let water get over top but keep well up on sides of cans. Pour brandy over pudding and bring to table blazing. Serve with hard sauce. --SAUCE:--
2 c. sugar
1/4 stick margarine
3 rounded tbsp. flour
2 c. boiling water
Mix dry ingredients and margarine and then add the boiling water. Cook until thick. Add vanilla and/or nutmeg.
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846235 -- LEMON CUSTARD TART
--FILLING:--
3 eggs, separated
1 1/2 lemons
1 can condensed milk
1/8 tsp. salt
--CRUST:--
1 1/2 c. flour
1 tsp. salt
1 1/2 tsp. sugar
1/2 c. vegetable oil
2 tbsp. milk
9" tart pan (with removable bottom)
Preheat oven to 325 degrees. Crust: Mix together 1/2 cup vegetable oil and 2 tablespoons of milk. Pour over flour mixture. Stir until no dry flour is left. Press dough into tart pan. Filling: Beat the egg yolks. Add grated rind and juice of lemons condensed milk and salt. Mix together. Beat egg whites until stiff and then fold into lemon mixture. Pour into unbaked crust. Bake for 40 minutes.
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846236 -- CHOCOLATE CHIP PUDDING COOKIES
4 1/2 c. flour
2 tsp. baking soda
1 c. margarine or butter
1 c. shortening
1 c. white sugar
1 c. brown sugar
2 (4 oz.) pkgs. instant pudding mix
2 tsp. vanilla
4 eggs
1 (12 oz.) pkg. chocolate chips
1 c. nuts, chopped (if desired)
Cream shortenings and sugars; add pudding and beat until smooth and creamy. Beat in eggs, gradually add flour, soda and vanilla. Stir in chips and nuts. Butter will be stiff. Drop by teaspoon on to ungreased baking sheet. Bake at 375 degrees for 8 to 10 minutes. Can use butter pecan, butterscotch, chocolate, chocolate fudge, French vanilla or vanilla.
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846237 -- APPLE PUDDING
2 c. sugar
1/2 c. margarine
2 eggs
2 c. flour
1 tsp. cinnamon
1 tsp. salt
1 tsp. soda
4 c. apples, peeled & chopped
Cream margarine and sugar; add eggs and blend well. Sift together flour, cinnamon, salt and soda. Add to creamed mixture with apples. Mix. Put in 9 x 13 inch greased pan. Sprinkle 1/2 cup brown sugar mixed with 1/2 cup nuts on batter before baking. Bake 40 minutes in 325 degree oven.
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846238 -- CHOCOLATE CHIP PUDDING COOKIES
3 1/3 c. flour
1 1/2 tsp. baking soda
1 1/2 c. butter, softened
1 c. brown sugar, firmly packed
1/2 c. granulated sugar
1 lg. vanilla or chocolate instant
pudding
1 1/2 tsp. vanilla
3 eggs
1 (12 oz.) pkg. chocolate chips
1 1/2 c. nuts, chopped (optional)
Mix flour with soda. Combine butter, sugars, pudding mix and vanilla in a large bowl. Beat until creamy. Beat in eggs. Gradually add flour mix. Stir in chips and nuts. (Batter will be stiff.) Drop by spoonfuls onto ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes. Batter may be frozen to use half now and half later.
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846239 -- EGG CUSTARD
4 egg yolks
3/4 c. sugar
1 stick margarine or butter
1 c. condensed milk
1 tsp. vanilla
1 chilled pie crust
Beat egg yolks until lemon color. Add sugar, melted butter, milk and vanilla. Pour in chilled pie crust. Start baking at 400 degrees for 8 to 10 minutes and then turn down to 300 degrees until set. Cool and then add meringue by using the egg white whipped with 2 teaspoons of sugar for each egg. Put meringue on top of pie and bake again for 15 minutes at 275 degrees. Charlotte, TN
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846240 -- BOILED CUSTARD
1 gallon milk
12 egg yolks
2 to 2 1/2 c. sugar
2 tbsp. flour
Heat milk in large pan set in hot water. Beat egg yolks. Mix flour in sugar and beat in egg yolks. Stir in hot milk. Let soak until it thickens a little. Carthage, TN
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846241 -- APPLE PUDDING
Fill the bottom of the baking dish with small pieces of dry bread, slice some apples and put a thick layer of fine slices on the bread. Put sugar, small pieces of butter and a little cinnamon over apples and then another layer of bread. Proceed as at first until your dish is full, finishing with a thin layer of bread crumbs. Pour on enough water to keep from drying out and bake until the apples are cooked. It can be served without sauce, but is good with cream.
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846242 -- PUDDING FROSTING
3 or 4 oz. instant pudding mix
1 c. milk
2/3 c. Crisco
1/2 c. powdered sugar
1 tsp. vanilla
Beat pudding mix and milk and put in refrigerator. Mix Crisco, powdered sugar and add vanilla. Beat well for five minutes and combine all above and frost cake.
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846243 -- CARAMEL CUSTARD
5 eggs
1/2 c. granulated sugar
1/4 tsp. salt
1 tsp. vanilla extract
3 1/2 c. milk
Fresh fruit for center (strawberries,
pineapple, grapes)
1/2 c. granulated sugar for syrup
Preheat oven to 325 degrees. Sprinkle 1/2 cup sugar evenly into small skillet, stirring often, just until sugar melts to a golden syrup. Be careful not to burn. Immediately pour into 5-cup ring mold and tip to cover sides. Let cool to harden. In a large bowl, mix eggs, sugar, salt, vanilla, then gradually add milk and beat until smooth. Place prepared mold in a shallow baking pan. Remove 1 cup egg mixture to reserve. Place baking pan on middle rack in oven. Add rest of mixture to mold. Pour hot water into pan to about 1 inch depth around mold. Bake 55 to 60 minutes. Do not over bake. Remove mold from hot water to cool completely, then refrigerate to chill at least 1 hour. Unmold by loosening gently with spatula and shake gently to release. Toss fruit together lightly and fill center of custard. Spoon some sauce over each serving. Makes 6 to 8 servings.
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846244 -- JELLO PUDDING CHOCOLATE CHIP COOKIES
2 1/4 c. flour
1 tsp. baking soda
1 c. margarine, softened
1/4 c. granulated sugar
3/4 c. light brown sugar
1 tsp. vanilla
1 pkg. (4 serving size) chocolate
instant pudding
2 eggs
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts, optional
Combine margarine, the sugars, vanilla and the pudding mix in large bowl, beat until smooth and creamy. Beat in the eggs. Gradually add flour and soda; then stir chips and nuts. Batter will be stiff. Drop by rounded teaspoons about 2 inches apart onto ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes. Makes about 7 dozen.
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846245 -- APPLE PUDDING
1/2 c. shortening
1 c. sugar
1 egg
2 c. chopped apples
1 c. flour
1 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. salt
Cream shortening, sugar and egg. Add remainder of ingredients. Mix well. Bake in 8 inch square pan 45 minutes at 325. Stanwood
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846246 -- RHUBARB CUSTARD BARS
--CRUST:--
1 1/2 c. flour
3/4 c. margarine
1/2 c. powdered sugar
--TOPPING:--
3-4 c. chopped rhubarb
3 tbsp. milk
3 eggs
1 1/2 c. sugar mixed with 3 tbsp.
flour
Cinnamon-nutmeg to taste
Use pastry blender to mix crust ingredients. Press into 9x13 pan. Bake 15 minutes at 325. Blend other ingredients. Pour over crust and bake 55 minutes in 325 degree oven. Ballard
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846247 -- CORN - NUT PUDDING
3 tbsp. butter, divided
2 eggs, separated
Dash of paprika
3 tbsp. flour
1/2 c. chopped nuts (macadamias)
1 lg. onion, chopped
1 c. canned creamed corn
1 tsp. seasoned salt
1 c. warm milk
1 tbsp. sugar
In small saucepan, saute onion in 1 tablespoon butter until tender and golden. In large bowl, beat egg yolks, mix in corn, sauteed onion, paprika and seasoned salt. In small saucepan, melt 2 tablespoons butter; stir in flour; blend well. Gradually add warm milk, stirring until creamy and thick. Combine with corn mixture. In small bowl beat egg whites until stiff but not dry. Fold in nuts, sugar and egg whites into corn mixture. Pour pudding into well-buttered 1 quart casserole. Bake at 350 degrees for 30 to 40 minutes until mixture is set and golden. Serves 4 to 5.
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846248 -- RHUBARB CUSTARD CRUNCH
4 c. rhubarb, cut up
1 c. sugar
2 tbsp. flour
Mix all together and pour in greased 8 x 11 pan. Beat 1 egg and 1 cup milk. Pour over first mixture. Dot 2 tablespoons butter over rhubarb. --TOPPING:--
1 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1 c. flour
Mix together, will be crumbly. Sprinkle over rhubarb, bake at 350 degrees for 40 minutes or until crust is golden brown. Poynette, Wisconsin
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846249 -- OATMEAL PUDDING COOKIES
1 1/4 c. flour
1 tsp. baking soda
1 c. margarine, softened
3/4 c. firmly packed brown sugar
1/4 c. sugar
1 pkg. (small) vanilla instant
pudding mix
2 eggs
3 1/2 c. quick cooking oats
1 c. raisins
1 c. nuts
Mix flour with soda. Combine margarine, the sugars and pudding mix in large mixer bowl. Beat until smooth. Beat in eggs. Add flour mixture, then raisins and nuts (batter will be stiff). Drop from teaspoon onto ungreased cookie sheet, 2 inches apart. Bake at 350 degrees for 9 minutes. 5 dozen.
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846250 -- WOODFORD PUDDING
3 eggs
1 c. sugar
1/2 c. butter
1 c. flour
1 c. blackberry jam (homemade is best)
1 tsp. soda
3 tbsp. sour milk
1 tsp. each of cinnamon, nutmeg and
cloves
Cream butter an sugar, add eggs, then flour with spices, mix soda with sour milk, add to above, then add jam. Bake slow oven 325 degrees until done. Serve warm with whipped cream.
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846251 -- OATMEAL PUDDING COOKIE
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.
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846252 -- CHOCOLATE CHIP PUDDING COOKIES
2 1/4 c. unsifted flour
1 c. margarine, softened
1/4 c. granulated sugar
3/4 c. firmly packed light brown sugar
1 pkg. (4 oz.) Jello chocolate or
vanilla flavor instant pudding and
pie
filling
1 pkg. (12 oz.) chocolate chips
1 tsp. baking soda
2 eggs
1 tsp. vanilla
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in a large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips. Batter will be stiff. Drop by rounded measuring teaspoonfuls onto ungreased baking sheets. Place about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Makes about 7 dozen cookies.
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846253 -- CHOCOLATE CHIP PUDDING COOKIES
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 c. margarine, soft
3/4 c. light brown sugar
1/4 c. granulated sugar
1 tsp. vanilla
1 pkg. (4 serving size) instant
pudding (any flavor)
2 eggs
1 (12 oz.) pkg. chocolate chips
1 c. nuts
Mix flour with baking soda. Combine butter, sugar, pudding mix and vanilla in large bowl. Beat until smooth and creamy. Beat in eggs. Add flour mixture; stir in chips and nuts. Batter will be stiff. Drop from teaspoon onto ungreased baking sheets. Bake at 375 degrees for 8-10 minutes. Yield: 7 dozen.
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846254 -- CHOCOLATE PUDDING COOKIES
1 pkg. (4 serving size) Jello instant
pudding, chocolate flavor
1/4 c. oil
1 c. buttermilk baking mix
1 egg
Peanut butter chips or other assorted
candies.
1. Preheat oven to 350 degrees. Put pudding mix and baking mix in bowl. Mix together with wooden spoon. Add oil and egg. Mix together until mixture forms a ball. 2. Take a small spoonful of dough and shape it into a 1/2 inch ball. Place ball on ungreased cookie sheet. Shape rest of dough into 1/2 inch balls. Place balls about 2 inches apart on ungreased cookie sheet. 3. Press your thumb into middle of each ball to make a thumbprint. Put peanut butter chips or candies in thumbprint. Bake at 350 degrees for 5 to 8 minutes or until lightly browned. Remove cookies from sheet with spatula. Cool. Makes 36 cookies. Lakewood Elem.
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846255 -- PISTACHIO PUDDING BARS
1 c. flour
1 stick oleo
2 tbsp. sugar
1/4 c. chopped nuts
Bake at 350 degrees for 15 minutes. Cool. 1 (8 oz.) pkg. cream cheese
2/3 c. powdered sugar
1/2 carton (large) Cool Whip
2 pkgs. pistachio pudding (sm. size)
2 1/2 c. cold milk
Take other half carton of Cool Whip and spread over pudding and sprinkle with chopped nuts. Refrigerate. NOTE: Jello instant works better than the Royal.
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846256 -- INSTANT PUDDING COOKIES
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.
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846257 -- CASHEW PUDDING
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.
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846258 -- CHOCOLATE COTTAGE PUDDING
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.
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846259 -- LEMON PUDDING
(A simple dessert but elegant enough for company) 2 tbsp. flour
3/4 c. sugar
1 tbsp. butter
2 egg yolks (beaten)
1/4 c. lemon juice
1 c. milk
2 egg whites (stiffly beaten)
Cream flour, sugar and butter. Add egg yolks, lemon juice and milk and beat until smooth. Fold in stiffly beaten egg whites. Pour into 8 inch square baking dish. Set in pan of warm water (water 1/2 inch deep). Bake at 350 for 30-35 minutes. Forms a cake top pudding with custard below.
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846260 -- CHOCOLATE CHIP PUDDING COOKIES
2 1/4 c. unsifted all-purpose flour
1 tsp. baking soda
1 c. butter or margarine
3/4 c. firmly packed brown sugar
1/4 c. sugar
1 pkg. (sm.) instant pudding
(vanilla, French vanilla)
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips and nuts. Batter will be stiff. Drop from teaspoon onto ungreased baking sheet about 2 inches apart. Bake at 375 degrees for 8-10 minutes. Yield 7 dozen.
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846261 -- PUDDING ICING
2 squares baking chocolate
1 c. granulated sugar
1 c. water
1/2 tsp. salt
1 tbsp. margarine
1 tsp. vanilla
Bring ingredients to a boil. Stir, boil slowly until thick enough to spread. Add butter and vanilla.
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846263 -- SUPER SOFT CHOCOLATE CHIP PUDDING COOKIES
2 1/4 c. flour
1 tsp. soda
1 c. soft oleo
1/4 c. sugar
3/4 c. brown sugar (packed)
1 pkg. (sm.) vanilla pudding
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
1 c. nuts (optional)
Mix all dry ingredients, then add oleo, vanilla and eggs. Spoon on cookie sheets to desired size. Bake at 375 degrees for 8 to 10 minutes.
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846264 -- CHOCOLATE PUDDING COOKIES
2 1/4 c. flour
1 tsp. soda
1 tsp. baking powder
1 c. butter or margarine
1/4 c. white sugar
3/4 c. brown sugar
1 tsp. vanilla
1 sm. pkg. vanilla instant pudding
2 eggs
1 pkg. (12 oz.) semi-sweet chocolate
chips
1 c. nuts (optional)
Mix dry ingredients including dry pudding mix together in bowl. Set aside. Mix butter, eggs and vanilla; beat well. Add dry ingredient mixture to the butter, eggs and vanilla. Stir until blended. Add chocolate chips and nuts. Drop on ungreased cookie sheet and bake. Watch carefully so as not to overbake. Temperature: 350-375 degrees. Time: 10 minutes (lightly brown). Serves: 3-4 dozen cookies. Note: Cookies are similar to Toll House Cookies but are fluffier.
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846265 -- PUDDING FROSTING
1 (4 oz.) box instant chocolate pudding
1 c. milk
1/4 c. confectioners' sugar
Blend until it thickens, then fold in 3 1/2 cups Cool Whip. Cake must be refrigerated after it is frosted.
------------------------
846266 -- CHOCOLATE PUDDING SQUARES
--FIRST LAYER:--
1 c. chopped nuts
1 c. flour
1 stick margarine
Mix together and press into 9 x 12 inch baking dish. Bake at 325 degrees about 20 minutes. Cool. --MIX SECOND LAYER:--
8 oz. cream cheese
1 c. Cool Whip
1 c. powdered sugar
Spread over 1st layer. --THIRD LAYER:--
Mix together: 1 pkg. instant chocolate pudding mix
1 pkg. instant vanilla pudding mix
3 c. milk
Spread over 2nd layer. Chill, cut into squares. Garnish with Cool Whip.
------------------------
846267 -- PUDDING SQUARES
1 (about 4 oz.) pkg. chocolate,
butterscotch or vanilla pudding & pie filling
1/2 c. light corn syrup
1/3 c. peanut butter
4 c. Cheerios or Kix cereal
Butter baking pan, 9"x9"x2". In large saucepan heat pudding mix (dry) and corn syrup to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; blend in peanut butter. Stir in cereal until evenly coated. Spread mixture evenly in pan with buttered back of spoon. Cool until firm, about 30 minutes. Cut into squares.
------------------------
846268 -- PUDDING FROSTING
1 sm. pkg. instant pudding
2 c. milk
1/2 c. powdered sugar
Combine.
------------------------
846269 -- EGG CUSTARD
1 c. Pet milk
1 c. sweet milk
3/4 c. sugar
3 eggs
1 tsp. vanilla
Pinch of salt
Heat milk. Beat sugar and eggs together and pour into hot milk. Bake in uncooked pie shell. Bake 45 minutes at 350 degrees.
------------------------
846270 -- CHOCOLATE CHIP PUDDING COOKIES
2 1/4 c. flour
1 c. margarine, soft
3/4 c. packed brown sugar
1 tsp. vanilla
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts
1 tsp. baking soda
1/4 c. sugar
1 pkg. (4 serving size) vanilla
INSTANT pudding mix
2 eggs
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.
------------------------
846271 -- PUDDING COOKIES
3/4 c. Bisquick
1 pkg. instant pudding (any flavor)
1/4 c. vegetable oil
1 egg
Heat oven to 350 degrees. Mix ingredients together in a bowl until dough forms a ball. Shape into balls, about a teaspoon. Place on ungreased cookie sheet. Flatten to about 2" with hand. Bake 8 minutes. Makes 2 1/2 to 3 dozen.
------------------------
846272 -- PUDDING DESSERT
1 c. flour
1/4 c. margarine
1 c. nuts, chopped
1 pkg. cream cheese (8 oz.)
1 c. powdered sugar
8 oz. Cool Whip
1 pkg. instant pistachio or chocolate
pudding (3 oz.)
1 1/2 c. milk
Maraschino cherries for garnish, if
desired
Mix flour, margarine and nuts. Press into 13 x 9 pan. Bake for 15 minutes at 350 degrees. Cool. Combine cream cheese, powdered sugar and 1/2 of the Cool Whip in a bowl. Mix with mixer and pour over cooled crust. In separate bowl, beat pudding mix and milk until thickened. Pour pudding over cream cheese layer. Top with remaining Cool Whip. Garnish as desired with red or green cherries.
------------------------
846273 -- PUDDING CHOCOLATE CHIP COOKIES
2 1/4 c. flour
1 tsp. baking soda
1 c. butter or margarine, softened
1/4 c. granulated sugar
3/4 c. brown sugar
1 tsp. vanilla
1 pkg. (4 serving size) vanilla
flavor instant pudding and pie
filling
2 eggs
1 pkg. (12 oz.) chocolate chips
1 c. chopped nuts (optional)
Mix flour with baking soda. Combine butter, the sugars, vanilla and pudding mix 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 by rounded measuring teaspoonfuls, about 2 inches apart, onto ungreased baking sheets. Bake at 375 degrees for 8-10 minutes. Makes about 7 dozen. For chocolate, chocolate chip cookies, use chocolate pudding mix.
------------------------
846274 -- PUDDING OATMEAL COOKIES
1 1/4 c. flour
1 tsp. baking soda
1 c. margarine, softened
1/4 c. granulated sugar
3/4 c. brown sugar
1 pkg. (4 serving size) vanilla
flavor instant pudding and pie
filling
2 eggs
3 1/2 c. oatmeal
1 c. raisins
Mix flour with baking soda. Combine butter, the sugars and pudding mix in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; stir in oats and raisins. Drop by rounded measuring teaspoonfuls onto ungreased baking sheets. Bake at 375 degrees for 10-12 minutes. Makes about 5 dozen.
------------------------
846275 -- LEMON PUDDING COOKIES
1 c. shortening
1 c. sugar
2 pkgs. instant lemon pudding mix
4 eggs
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
Preheat oven to 375 degrees. Cream shortening, sugar and pudding. Mix well. Beat in eggs. Stir flour, soda, salt together and blend into creamed shortening. Drop by teaspoonful onto greased cookie sheet. Bake 8-10 minutes, but do not brown. Cool on a rack and frost with: --CONFECTIONERS' SUGAR ICING:--
1 1/4 c. confectioners' sugar
1/4 c. milk
Blend well. Tastes best when made by Grandmas.
------------------------
846276 -- COOKIE DUNK PUDDING
1 pkg. instant Jello, any flavor
pudding
2 c. cold milk
20 to 30 miniature cookies
Pour milk in bowl. Add pudding mix. Beat until well done. Let stand 5 minutes. Spoon half of the pudding into 4 dessert dishes. Top with miniature cookies and serve.
------------------------
846277 -- CARROT PUDDING
1/2 c. butter
1 c. grated raw carrot
1 c. grated raw potatoes
1 tsp. soda dissolved in potato
1/2 c. brown or white sugar mixed in
1/2 c. light molasses
1 c. flour
1 c. raisins, ground
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 c. bread crumbs
2 eggs
Ground dates
Ground nuts
Fruit cake mix
Mix together. Put in container with lid. Steam in slow boiling water three hours.
------------------------
846278 -- DATE PUDDING
3 c. water
3 c. brown sugar
3 tbsp. butter
1/2 tsp. salt
4 tsp. baking powder
2 c. flour
1/2 c. nuts
1 c. chopped dates
1 c. milk
Boil water, 2 cups brown sugar and 1 tablespoon butter for 3 minutes. Cream remaining butter and brown sugar; add remaining ingredients. Mix well. Grease 13"x9"x2" pan with butter. Put the hot mixture in pan. Drop the batter in by spoonfuls. Bake in 350 degree oven until done. Serve with vanilla ice cream or whipped cream. Yield: 12 servings.
------------------------
846279 -- PUDDING COOKIES
3/4 c. Bisquick
1 pkg. instant pudding mix
1/4 c. vegetable oil
1 egg
Heat oven to 350 degrees. Mix ingredients together until dough forms a ball. Shape into balls, using 1 teaspoon dough for each cookie. Place on ungreased baking sheet. Flatten to about 2 inches with hand. Bake 8 minutes. Makes 2 1/2 dozen. For variation, add nuts, raisins, chocolate chips to dough.
------------------------
846280 -- BANANA PUDDING
2 lg. boxes instant vanilla pudding mix
4-6 bananas
12 oz. Cool Whip
2 1/2 c. milk
1 can Eagle Brand
1 box vanilla wafers
Blend thoroughly the vanilla pudding mix, milk, Eagle Brand and 1/2 of the Cool Whip. Layer the vanilla wafers evenly on the bottom of dessert dish and then add pudding and continue layering cookies and pudding. Add the other half Cool Whip as a topping.
------------------------
846281 -- CHOCOLATE CHIP PUDDING COOKIES
2 1/4 c. of all-purpose flour
1 tsp. baking soda
1 c. margarine, softened
1/4 c. sugar
3/4 c. firmly packed light brown sugar
1 (4 serving size) pkg. Jello
chocolate or vanilla instant
pudding mix
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts (optional)
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in a large bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; stir in chips and nuts (batter w ill be stiff). Drop by rounded teaspoonfuls onto ungreased cookie sheet, about 2 inches apart. Bake at 375 degrees for 8-10 minutes. Makes about 5 dozen.
------------------------
846282 -- PUDDING CHOCOLATE CHIP COOKIES
2 1/4 c. flour
1 tsp. baking soda
1 c. oleo
1/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
1 sm. pkg. instant pudding (any
flavor)
2 eggs
1 (12 oz.) pkg. chocolate chips
Combine oleo, sugar, brown sugar, vanilla and pudding mix. Beat until smooth. Beat in eggs. Add flour and baking soda. Stir in chocolate chips. Bake for 8-10 minutes at 375 degrees. A. McCullough
------------------------
846283 -- CHOCOLATE CHIP PUDDING COOKIES
2 1/4 c. unsifted flour
1 tsp. baking soda
1 c. butter, softened
3/4 c. firmly packed brown sugar
1/4 c. sugar
1 pkg. (4 oz.) instant pudding, any
flavor
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts
Mix flour and baking soda; set aside. Combine butter, sugars, pudding mix and vanilla in large bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts (batter will be stiff). Drop from teaspoon onto ungreased cookie sheets, about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. About 7 dozen.
------------------------
846284 -- CREAM PUDDING ICING
1 pkg. prepared pudding mix
1 c. milk
1 c. butter or margarine
1 c. sugar
1/2 tsp. vanilla extract
Combine pudding mix and milk. Cook over low heat, stirring constantly, until thickened. Cool. Combine butter and sugar. Beat until light and fluffy. Add cooled pudding, gradually and vanilla. Beat until mixture is creamy and spread on cake. Yield: enough for 2 (9") layers.
------------------------
846285 -- SUGAR PLUM PUDDING
2 c. flour
1 1/2 c. sugar
1 1/2 tbsp. soda
1 tsp. allspice
1 tsp. cinnamon
3/4 c. salad oil
3 eggs
1 c. buttermilk
1 c. cooked prunes
1 c. chopped nuts
2 1/2 tsp. baking powder
1/2 tsp. salt
Sift dry ingredients together. Add to other ingredients and mix together. --ICING:--
1 c. sugar
1/2 c. buttermilk
1 tbsp. white corn syrup
1 stick butter
1 tbsp. vanilla
Bring to boil and pour over pudding while hot.
------------------------
846286 -- CHERRY PUDDING
1 c. red pie cherries
1 egg
1/2 c. sugar
4 tbsp. butter
1 c. flour
1 tsp. baking powder
1/4 tsp. soda
1/2 tsp. nutmeg
1/2 tsp. vanilla
Make as any cake creaming butter and sugar, add egg, sift flour with powders and nutmeg, add cherries and flavoring. Bake in moderate oven until done; serve with following sauce and whipped cream. --CHERRY SAUCE:--
3/4 c. sugar
3 tbsp. flour mixed dry
1 1/2 tbsp. butter
1 1/2 c. cherry juice (part water may
be used)
1/4 tsp. salt
1/2 tsp. vanilla
Cook until beginning to thicken, add 1 cup cherries (or remainder of can) and cook thick.
------------------------
846287 -- INSTANT PUDDING FROSTING
1 pkg. Dream Whip
1 pkg. instant pudding and kind
1 1/2 c. cold milk
Blend at high speed 4 to 6 minutes. Store in refrigerator.
------------------------
846288 -- EASY EGG CUSTARD
1 unbaked pie shell
3 eggs, slightly beaten
1 can Eagle Brand milk
2 c. boiling water
Dash of salt
Nutmeg to taste
Pour into uncooked pie shell. Cook at 400 degrees for 10 minutes. Then 300 degrees until done, about 20 minutes. Let cool. Serve slightly warm or cold. Serves 6 to 8.
------------------------
846289 -- BAKED CUSTARD
3 eggs
10 packets sugar substitute
1/8 tsp. salt
1 tsp. vanilla
2 c. scalded milk (skim)
Preheat oven to 300 degrees. Combine eggs, sugar substitute, salt and vanilla; mix well. Gradually add scalded milk, blending well. Pour into lightly greased pudding dish or 4 custard cups. Place dish or cups in a pan of hot water and bake for 1 hour. Custard is finished when silver knife inserted comes out clean. Sprinkle with nutmeg. 81 calories per serving. Serves 4.
------------------------
846290 -- CHOCOLATE CHIP PUDDING COOKIES
3 1/3 c. flour
1 1/2 tsp. soda
1 1/2 c. margarine
1 c. brown sugar
1/2 c. white sugar
6 oz. pkg. chocolate instant pudding
1 1/2 tsp. vanilla
3 eggs
2 c. chocolate chips
Combine margarine, brown sugar, white sugar, pudding mix and vanilla. Beat until smooth and creamy. Beat in eggs. Combine flour and soda; gradually add to dough. Dough will be stiff. Add chocolate chips. Drop by teaspoonfuls onto cookie sheet. Bake at 375 degrees for 8-10 minutes.
------------------------
846291 -- DATE PUDDING
1 c. bread crumbs
1 egg
1 c. milk
1 c. sugar
1 tsp. vanilla
1/2 stick oleo
1 c. nuts, chopped
1 c. dates, chopped
Mix and bake in a greased casserole at 300 degrees for 1 hour.
------------------------
846292 -- CHOCOLATE CHIPS PUDDING COOKIES
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 c. butter or margarine, softened
1/4 c. sugar
3/4 c. brown sugar
1 pkg. Jello chocolate or vanilla
instant pudding
1 tsp.vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth to creamy. Beat in eggs, gradually add flour mixtures, then stir in chips. (Batter will be stiff). Drop by rounded measuring teaspoonfuls onto ungreased baking sheet. Bake at 350 degrees for 8-10 minutes or until lightly brown.
------------------------
846293 -- PUDDING COOKIES
1 lg. pkg. instant pudding
1 c. Bisquick
1 c. powdered sugar
1 egg
1/2 c. oil
Beat egg with oil. Add pudding mix and Bisquick. Form into balls and roll in powdered sugar. Bake at 350 degrees for 8 minutes on ungreased sheet.
------------------------
846294 -- INSTANT PUDDING COOKIES
1/2 c. butter
1/2 c. brown sugar
1 egg
2 tbsp. milk
1 1/2 c. flour
1 pkg. instant pudding (sm.)
1 tsp. baking soda
1 tsp. cream of tartar
Mix first 4 ingredients in large bowl. Combine the dry ingredients in a small bowl and add liquid mixture. Blend with a fork. Drop by teaspoon on a greased cookie sheet. Bake for 10 minutes at 375 degrees. Tip: You may use any flavor pudding and you may use sugar-free pudding. Also you may add chocolate chips or nuts.
------------------------
846295 -- PUDDING CHIP COOKIES
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 c. butter or margarine, softened
1/4 c. granulated sugar
3/4 c. firmly packed brown sugar
1 (3 1/2 oz.) pkg. vanilla flavor
instant pudding
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. semi-sweet chocolate
chips
1 c. chopped nuts, optional
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in a 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 from teaspoon onto ungreased baking sheets, about 2 inches apart. Bake at 375 degrees for 8-10 minutes. About 7 dozen.
------------------------
846296 -- BLACKBERRY PUDDING
1 c. sugar
1/3 c. oleo
2 c. flour
2 tsp. baking powder
1 tsp. salt
1 c. milk
Mix well. Pour in greased 9x13 inch pan. Sprinkle with 1 cup sugar. Add: 2 to 3 c. blackberries
2 c. boiling water
Bake 50 minutes at 350 degrees.
------------------------
846297 -- CHOCOLATE CHIP PUDDING COOKIES
3 1/2 c. flour
1 1/2 tsp. baking powder
3 sticks butter
1 c. brown sugar
1/2 c. white sugar
1 pkg. instant pudding
1 1/2 tsp. vanilla
3 eggs
Chips, nuts if desired
Bake at 350 degrees for 8-10 minutes.
------------------------
846298 -- QUEEN ELIZABETH'S PUDDING
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!
------------------------
846299 -- CHOCOLATE CHIP PUDDING COOKIES
2 1/4 c. unsifted all-purpose flour
1 tsp. baking soda
1 c. softened butter or margarine
3/4 c. firmly packed light brown sugar
1 (4 serving) pkg. Jello instant
pudding (vanilla or chocolate)
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips (mini
size)
1 c. chopped nuts (optional)
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 from teaspoons onto ungreased baking sheets about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Yields: 7 dozen.
------------------------
846300 -- CHOCOLATE BANANA PUDDING
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.
------------------------
846301 -- CHOCOLATE BANANAS PUDDING
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.
------------------------
846302 -- PUDDING COOKIES
3/4 c. biscuit mix
1 egg
1/4 c. salad oil
1 (3 oz.) pkg. instant pudding (any
flavor)
Combine all ingredients in a mixing bowl. Mix until mixture forms a ball. Drop by teaspoonfuls onto ungreased cookie sheet. Flatten with teaspoon. If desired, top with nuts, candied cherries or raisins. Bake in 350 degree oven for 5-8 minutes. Yield: 20 cookies.
------------------------
846303 -- LEMON PUFF PUDDING
3 tbsp. butter
1 c. granulated sugar
1/4 c. flour
3 eggs, separate
2 tsp. grated lemon rind
1/4 c. lemon juice
1 to 1 1/2 c. milk
1/4 tsp. salt
Cream butter, 1/2 cup of the sugar and flour in mixing bowl. Add egg yolks; beat well. Stir in lemon rind, juice and milk. In a separate bowl, add salt to egg whites and beat until stiff. Gradually beat in remaining 1/2 cup sugar; fold into first mixture. Pour into 1 to 1 1/2 quart buttered baking dish; set dish in shallow pan containing boiling water 1 inch deep. Bake in 325 degree oven for 1 hour. Cool, serve with whipped cream, ice cream or whatever. Serves 6.
------------------------
846304 -- CHOCOLATE CHIP PUDDING COOKIES
2 1/4 c. all purpose flour
1 tsp. baking soda
1 c. butter or oleo, softened
3/4 c. brown sugar
1/4 c. granulated sugar
1 (3 oz.) pkg. instant pudding
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts
Mix flour and soda. Combine butter, sugar, vanilla pudding in large bowl. Beat until creamy. Beat in eggs and flour, then chips and nuts. Drop on ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes. Makes 7 dozen. Puddings you may use: butter pecan, butterscotch, chocolate milk, chocolate, chocolate fudge, French vanilla and vanilla.
------------------------
846305 -- COREY'S CORN CUSTARD PUDDING
2 c. frozen corn
2 c. milk
2 tbsp. butter, melted
1 tbsp. fructose
1 tsp. salt
Pepper
3 eggs, beaten
You'll want to double this! They'll love it! Add corn, milk, butter, fructose, salt and pepper to eggs. Stir to combine well. Turn into well-oiled 1 1/2 quart casserole. Bake in 350 degree oven for 45 minutes or until pudding is set. Makes 4 servings. VARIATION: Cheese, pepper corn, pudding. Add 1/2 cup grated sharp processed cheese and 1/4 cup finely chopped green pepper.
------------------------
846306 -- CHRISTOPHER COLUMBUS CORN PUDDING
6 ears of corn
2 eggs
1/2 pt. milk
2 tbsp. fructose
1 lg. tbsp. flour (unbleached white)
Pinch of salt
Score corn, cut from cob. Dissolve flour in a little milk. Beat eggs slightly. Combine ingredients and bake 20 to 30 minutes. Bake at 350 degrees.
------------------------
846307 -- CARAMEL CUSTARD FLAN
1/3 c. sugar
2 eggs
1 (13 oz.) evaporated milk
1/4 c. sugar
1 tsp. vanilla
Dash of salt
In small skillet, heat and stir 1/3 cup sugar over medium heat until sugar melts and becomes golden brown. Quickly pour into 3 cup ring mold, tilting to coat bottom and sides. In bowl, heat eggs, stir in milk, sugar, vanilla and salt. Add to mold. Set mold in baking dish with 1-inch water. Bake 325 degrees for 50 minutes or until knife comes out clean.
------------------------
846308 -- DIRT PUDDING
1 lg. pkg. Oreo cookies
1 lg. container Cool Whip
1 (8 oz.) pkg. Philadelphia cream
cheese
1/4 c. margarine
1 c. powdered sugar
2 sm. pkgs. instant French vanilla
pudding
3 c. milk
Crumble 2/3 package cookies in 13 x 9 inch cake pan. Mix together Cool Whip, cream cheese, margarine, and powdered sugar. In large bowl, mix together pudding and milk. Combine cream cheese mixture with pudding mixture; mix well; pour over cookies. Crumble remaining cookies on top. This is a very good recipe. Mary Jane Hintz/Dietary
------------------------
846309 -- CORN PUDDING
1 can creamed corn
1 can kernel corn (drained)
1 stick margarine (melted)
2 beaten eggs
1 pkg. Jiffy corn mix
Mix both cans corn, 1 package corn mix, sour cream, and melted margarine. Add beaten eggs. Mix thoroughly using wooden spoon. Grease bottom of 8 x 8 pan. Pour in pan or glass dish (Pyrex). Bake at 350 degrees for 35 minutes or until toothpick comes out clean when placed in center of pudding. Auxillary
------------------------
846310 -- PUDDING DELIGHT
1 c. flour
1/3 c. nuts
1 stick margarine
Large container Cool Whip
1 (8 oz.) cream cheese (room
temperature)
1 c. powdered sugar
2 pkg. instant pudding
Press the first three ingredients into a 9 x 13 cake pan, bake for 15 minutes at 350 degrees over cooled crust. Mix 2 package pudding with 3 cups milk, put this on top of cream cheese mixture. Add remaining Cool Whip. Sprinkle with nuts if desired. Cool and eat. Business Office
------------------------
846311 -- ALMOND CUSTARD
7 eggs
1 (8 oz.) can almond paste
2 tsp. McCormick almond extract
1 1/2 sticks oleo
2 c. sugar
Cream oleo and sugar with beater until fluffy, 3 minutes. In blender, mix eggs, cut up paste and extract until mixed, about 1 minute on high setting. Combine mixtures. Pour custard in cups and place in pan of water in 300 degree oven for 30 minutes. Chill and serve. Serves 8.
------------------------
846312 -- GRANDMA'S CUSTARD (MICROWAVE)
2 eggs
1/2 c. milk
2 tbsp. sugar
1/4 tsp. vanilla
Beat eggs, milk, sugar and vanilla and pour into a 2-cup dish. Cook at 100% for 2 minutes, uncovered. Stir and cook 2 minutes more. It may still be soft when you take it out of oven, but it continues to cook and will eventually thicken. Cover and let rest for 5 minutes. Refrigerate or serve warm. (Custard cooked in the microwave is lumpy. If you want it smooth, puree in the blender or food processor while still hot, then cover and cool). Makes 1 to 1 1/2 cups.)
------------------------
846313 -- BAKED CUSTARDS
1 qt. whole milk
3/4 c. sugar
5 eggs
1 tsp. vanilla
Grated nutmeg
Beat together milk, sugar, eggs; add vanilla. Pour mixture into individual custard cups or into glass baking dish. Top with nutmeg. Set custard cups or baking dish into larger pan half filled with water. Bake at 325 degrees for 40 minutes for cups and 50 minutes for larger dish; or until silver knife inserted just off center comes out clean.
------------------------
846314 -- DELICIOUS CUSTARD
2 tbsp. butter or margarine
1/4 c. cream cornstarch
3/4 c. sugar
1/2 tsp. salt
2 c. milk
2 egg yolks, slightly beaten
1 tsp. vanilla
Melt butter. Blend in cornstarch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir into slightly beaten egg yolks. Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups. Serve plain or with cream or as a filling for cream puffs, Boston cream pie, etc.
------------------------
846315 -- DELICIOUS PUDDING
3 tbsp. cornstarch
1/3 c. sugar
1/2 tsp. salt
2 c. milk
1 tsp. vanilla
Combine cornstarch, sugar and salt. Gradually add milk. Heat to boiling over direct heat and boil gently 2 minutes, stirring constantly. Add vanilla. To make chocolate pudding, add 1 1/2 squares (1 1/2 oz.) shaved unsweetened chocolate when milk is added to cornstarch mixture. Then cook as directed for Delicious Pudding.
------------------------
846316 -- OLD - FASHIONED PENUCHE
3 c. light brown sugar, firmly packed
1 c. light cream
1 tbsp. butter
1 1/2 tsp. vanilla
2/3 c. walnuts, chopped
Lightly butter a 9 x 5 x 3 inch loaf pan; then set aside. In heavy 3-quart saucepan cook sugar and cream over low heat. Stir with a wooden spoon to dissolve the sugar. Cook, stirring constantly, until candy thermometer registers 234 degrees or until a little in cold water forms a soft ball. Remove from heat and add the butter. Set aside without stirring to cool until lukewarm (110 degrees). Add vanilla extract. With wooden spoon, beat until thick and creamy. Stir in the nuts. Quickly turn into the prepared loaf pan and let cool completely. Wrap pan with foil. Let stand overnight at room temperature.
------------------------
846317 -- LEMON CUSTARD SQUARES
(This recipe came from a friend of my mother--back in the 30's when we had ice boxes! The "ice" man came a couple times a week in the summer to deliver a 25, 50 or 100 pound block of ice.) 1 can sweetened condensed milk
1/2 c. lemon juice
1 tsp. (each) grated lemon rind,
baking powder
1 c. (each) brown sugar, uncooked
oatmeal
2/3 c. oleo
1 1/2 c. flour
1/2 tsp. salt
Blend milk, lemon juice and rind; cook and stir until it thickens, then set aside. Mix rest of ingredients; spread 2/3 of the mixture in a greased 8x12 pan; pat down firmly. Spread lemon mixture over this; top with remaining oat and flour mixture and bake 25 minutes at 350 degrees until edges are brown; let cool in pan; cut in small squares (can be stored in ice box for 3 weeks).
------------------------
846318 -- PUDDING COOKIES
1 c. Bisquick
1 pkg. instant pudding
1/3 c. oil
1 egg
Mix all ingredients, drop by spoonfuls on ungreased cookie sheet. Flatten with glass coated with sugar. Bake at 375 degrees for 8 minutes.
------------------------
846319 -- DIRT PUDDING
20 oreo cookies
2 (3 oz.) pkg. French vanilla pudding
1/2 stick melted butter
1 98 oz.) pkg. cream cheese
1 c. powdered sugar
3 1/2 c. milk
1 (8 oz.) carton Cool Whip
Smash cookies with rolling pin. Combine cookies, pudding, butter, cream cheese, powdered sugar and milk. Mix well with electric mixer. Fold in Cool Whip. Refrigerate.
------------------------
846320 -- BANANA PUDDING
--Mix:--
1 c. sugar
1 egg
1 c. chopped pecan
Spread thinly on a greased cookie sheet, bake 300 degree oven 20 minutes or until nicely brown. Cool and break into corn flake size pieces. --Mix (2 or 3 minutes):--
1 sm. instant vanilla pudding
1 c. milk
1 c. sour cream
Place in layers in oblong pyrex dish. (1). bananas, 4 to 5 large (2). layer pudding, (3). crust. Repeat until all gone and top with Cool Whip.
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846321 -- PUDDING CHIP COOKIES
2 1/4 c. unsifted all-purpose flour
1 tsp. baking soda
1 c. butter or margarine, softened
1/4 c. granulated sugar
3/4 c. firmly packed light brown sugar
1 pkg. (4 serving size) Jell-O
vanilla flavor instant pudding &
pie filling
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. semi-sweet chocolate
chips
1 c. chopped nuts
Mix flour with baking soda. Combine butter, sugar, brown sugar, pudding mix and vanilla in a large 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 teaspoon onto ungreased baking sheets, about 2 inches apart. Bake at 350-375 degrees for 8-10 minutes or until lightly browned. Remove from pan to cooling rack immediately. Makes about 7 dozen cookies. Store in airtight container. Cindy Pallme Joan Rask
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846322 -- CHOCOLATE CHIP COOKIES (PUDDING MIX)
2 1/4 c. flour
1 tsp. baking soda
1 c. butter
1/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
14 oz. pkg. vanilla instant pudding
2 eggs
1 (12 oz.) pkg. chocolate chips
Mix ingredients together. Bake at 375 degrees for 10 minutes.
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846323 -- CHOCOLATE CHIP PUDDING COOKIES
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 c. butter or margarine
1/4 c. granulated sugar
3/4 c. brown sugar
1 (4 serving) pkg. Jello milk
chocolate instant pudding
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
Mix flour with baking soda and set aside. Combine butter with the sugars, pudding mix, and vanilla in a large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips. 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 7 dozen.
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846324 -- PUDDING COOKIES
2 1/4 c. flour
1 tsp. baking soda
1 c. margarine
1/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
2 eggs
1 (16 oz.) pkg. chocolate chips
Walnuts (optional)
1 pkg. instant vanilla pudding
Mix flour and soda. Combine margarine, sugars, vanilla, pudding; beat until smooth and creamy. Beat in eggs and add chips. Drop on cookie sheet. Bake at 375 degrees for 8-10 minutes. Do not over cook.
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846325 -- OATMEAL PUDDING COOKIES
1 c. oleo
3/4 c. brown sugar
1/4 c. white sugar
2 eggs
1/2 c. instant vanilla pudding
3 c. oatmeal
1 1/4 c. flour
1 tsp. soda
Coconut or raisins, if desired
Cream oleo and sugars. Add rest of ingredients. Drop on pan.
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846326 -- PENUCHE
(A brown-sugar fudge studded with pecans.) Penuche has a creamy texture and carmel flavor. 2 c. firmly packed dark brown sugar
3/4 c. milk
1/8 tsp. salt
1/4 c. unsalted butter, at room
temperature
1 tsp. vanilla
1 c. coarsely chopped pecans
Grease an 8 inch square pan with butter. In a large, heavy saucepan, combine the sugar, milk and salt. Cook over moderate heat, stirring constantly, until the mixture comes to a boil. Continue cooking, without stirring, to the softball stage (236 degrees on candy thermometer). Remove from heat and stir in the butter and vanilla. Set aside until the candy cool to lukewarm (110 degrees). With a wooden spoon, beat the fudge until it becomes thick and begins to loose its gloss. Quickly stir in pecans. Pour the fudge into prepared pan. Cool in the pan on a wire rack. When fudge is firm and completely cool, cut into squares.
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846327 -- BROWNIE FUDGE PUDDING
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar
3/4 c. walnuts
1/2 c. milk
2 tbsp. cocoa
1 tsp. vanilla
2 tbsp. salad oil
Stir together all dry ingredients and nuts. Add milk, vanilla and salad oil. Pour into greased 8" pan. Mix 3/4 cup brown sugar with 1/4 cup cocoa and sprinkle over the batter. Pour 1 3/4 cups hot water over entire batter. DO NO STIR. Bake at 350 degrees or less for 40 minutes. Comes out with batter on top and fudge sauce on bottom. Serve with vanilla ice cream.
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846328 -- BURNT SUGAR PUDDING
1 1/2 c. cake flour, sift before
measuring
2 1/4 tsp. baking powder
1/8 tsp. salt
6 tbsp. soft butter
1/2 c. sugar
2 eggs
1/2 c. evaporated milk
--BURNT SUGAR SYRUP:--
3/4 c. sugar
3/4 c. water
--CARAMEL SAUCE:--
6 tbsp. sugar
3 tbsp. flour
1/4 tsp. salt
6 tbsp. water
3/4 c. evaporated milk
3/4 tsp. vanilla
BURNT SUGAR PUDDING: Sift before measuring 1 1/2 cups cake flour. Resift with 2 1/4 teaspoons baking powder and 1/8 teaspoon salt. Cream together until light and fluffy 6 tablespoons and 1/2 cup sugar. Add one at a time beating vigorously 2 eggs. Add flour mixture alternately with a mixture of 1/4 cup burnt sugar syrup and 1/2 cup evaporated milk. Beat until smooth after each addition. Pour into greased 8"x8"x2" pan. Bake 35 minutes or until firm. Cut into squares. BURNT SUGAR SYRUP; Heat iron griddle very hot and pour on very slowly 3/4 cup sugar, stirring constantly. When brown, pour in 3/4 cup water; heat thoroughly. CARAMEL SAUCE: Mix in saucepan 6 tablespoons sugar, 3 tablespoons flour and 1/4 teaspoon salt. Stir in 6 tablespoons water and 1/2 cup burnt sugar syrup. Boil 2 minutes, stirring constantly. Add 3/4 cup evaporated milk and 3/4 teaspoons vanilla. Serves 6.
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846329 -- EGG CUSTARD
4 eggs, minus 1 white
3 c. milk, heated
3/4 c. sugar
3/4 c. bread crumbs
1 tsp. vanilla
Cook 25 minutes at 350 degrees. Don't open oven door. Bake until knife comes out clean. Be sure to bake in a pan of water. Serves 8.
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846329 -- EGG CUSTARD
4 eggs, minus 1 white
3 c. milk, heated
3/4 c. sugar
3/4 c. bread crumbs
1 tsp. vanilla
Cook 25 minutes at 350 degrees. Don't open oven door. Bake until knife comes out clean. Be sure to bake in a pan of water. Serves 8.
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846330 -- EGG CUSTARD
4 eggs, beaten slightly
1/2 tsp. salt
1/2 c. sugar
1 tsp. vanilla
3 c. milk, scalded
Nutmeg to taste
Mix beaten eggs, sugar and salt together. Add vanilla. Mix in scalded milk and nutmeg. Pour into 9" pie shell. Bake at 450 degrees for 10 minutes then reduce heat to 325 degrees for 30 to 40 minutes.
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846331 -- FAMOUS GRAPENUT PUDDING
1 qt. milk
1 c. Grapenuts
4 eggs, beaten
1 c. sugar
Dash salt
1 tsp. vanilla
Nutmeg
Warm the milk, then pour over Grapenuts in bowl. Let stand 15 minutes. Then add beaten eggs, sugar, salt and vanilla, stirring to mix very well. Pour into 13"x9"x2" baking pan or dish. Sprinkle nutmeg over top just before baking. Place pan in larger pan with 1" or 2" of hot water in bottom of pan. Bake at 350 degrees for 1 hour or until custard is set (test by inserting table knife into center. It should come out clean if pudding is done. If not, bake 5 minutes or 10 minutes longer.) May use 1/2 recipe.
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Monday, June 8, 2009
puddings recipes 1
