puddings recipes 2

puddings recipes 2


846332 -- GRANDMA'S DELUXE BANANA PUDDING



2 sm. pkgs. vanilla French vanilla
pudding
1 can Eagle Brand milk
1 lg. container Cool Whip
Vanilla wafers
Bananas

Make 2 small packages vanilla or French vanilla instant pudding according to directions on package. Add 1 can Eagle Brand condensed milk. Beat with mixer. Beat in 1 large container Cool Whip. Layer vanilla wafers, banana and pudding. (Takes lots of bananas.)

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846333 -- INDIAN PUDDING



1/4 c. molasses
3 tbsp. cornstarch
3 1/2 c. milk, scalded
1 egg, beaten
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
2 tbsp. butter
1/2 c. cold milk

Scald milk and add molasses and cornmeal to it. Stir to mix and cook gently, stirring until thick. Remove from heat. Blend egg, sugar, salt, cinnamon and ginger. Add to cornmeal mixture. Pour into greased quart casserole. Bake 30 minutes in a 350 degree oven. Add butter and cold milk. Don't stir, but continue baking for another hour. You can gild this lily and serve with vanilla ice cream. Serves 6.

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846334 -- QUICK BANANA PUDDING



1 lg. pkg. instant vanilla pudding
(use only 2 c. milk)
1 can Eagle Brand milk
12 oz. Cool Whip
1 box vanilla wafers
5 or 6 bananas, sliced

Mix instant pudding with only 2 cups milk. Add Eagle Brand and Cool Whip. Layer vanilla wafers, banana slices and pudding. Chill and serve.

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846335 -- RHODA'S NOODLE KUGEL (PUDDING)



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.

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846336 -- OLD FASHIONED CORN PUDDING



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.

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846337 -- CORN PUDDING



2 tbsp. cornstarch
2 lg. eggs
1/4 c. sugar
2 tbsp. melted butter or margarine
12 oz. can evaporated milk
16 oz. can cream style corn

Mix first three ingredients. Melt margarine in baking dish. Pour mixture over melted margarine. Bake 350 degrees until firm in middle.

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846338 -- NOODLE PUDDING



1 lb. broad egg noodles
1 pt. sour cream
1 lb. cottage cheese
1 c. milk
2 tsp. salt
4 tbsp. sugar
6 tbsp. melted butter or margarine
Chopped apple, skin removed
Cornflake crumbs (make them yourself)
Extra butter or margarine

Cook noodles al dente, drain and rinse with cold water. Combine all the other ingredients. Mix into the noodles. Place mixture in buttered casserole. Top with crushed cornflakes. Dot with butter. Bake in preheated 350 degree oven for 1 to 1 1/2 hours or until bubbly on top.

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846339 -- SWEET NOODLE PUDDING



1/2 lb. wide egg noodles
1 stick butter (softened)
4 oz. cream cheese
3 well beaten eggs
3/4 c. apricot nectar
3/4 c. milk
3/4 to 1 c. sugar

--TOPPING: (optional)--

3/4 c. sugar
1 c. Kellogg's corn flake crumbs
1 tsp. cinnamon
1 stick butter (softened)

Boil noodles. Add butter and cream cheese. Mix with noodles. Combine eggs, apricot nectar, milk and sugar. Add to noodle mixture and place in a well greased 9 x 9 x 2 pan. Mix topping ingredients together. Place on top of noodle mixture. Bake at 350 degrees for 1 hour.

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846340 -- UNCOOKED NOODLE PUDDING



1 lb. med. noodles
1 lb. cream cheese
2 sticks butter or margarine (I use
margarine)
1 lb. cottage cheese
1 1/2 c. sugar (I use 1 c.)
2 tsp. vanilla
6 eggs
3 c. milk
Pinch salt

Combine melted butter, cream cheese, sugar, vanilla, cottage cheese, eggs, milk and salt. Add noodles and stir. Bake approximately 1 hour at 350 degrees. This is the easiest and most delicious recipe I've come across for noodle pudding. Enjoy!!

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846341 -- GRAMMY ELLIE'S SWEET NOODLE PUDDING



1 lb. med. noodles (or 1/2 med. and
1/2 fine)
4 eggs, beaten
1 c. sugar
2 tsp. salt (can use less)
2 apples or peaches, pared & sliced
2 c. water
4 tbsp. oil
1 tsp. vanilla
Grated rind or 2 lemons
Cinnamon to taste

Cook and drain noodles. Add all ingredients and mix together. Pour into greased roasting pan. Sprinkle extra cinnamon on top. Bake at 350 degrees until browned, 45 minutes or more.

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846342 -- NOODLE PUDDING



1/2 lb. wide egg noodles
6 eggs
1 pt. sour cream
1 lb. cottage cheese
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese, softened
1/4 lb. butter or margarine
1/2 c. sugar

--TOPPING: (OPTIONAL)--

2 1/2 c. Corn Flake crumbs
1/4 lb. margarine
1/2 c. granulated sugar

Mix together eggs, sour cream, cottage cheese, vanilla, cream cheese, butter and sugar. Add cooked noodles and mix well. Bake 1/2 hour at 350 degrees, 1/2 hour at 325 degrees, and 1/2 hour at 300 degrees. OPTIONAL TOPPING: Mix together all the topping ingredients. Sprinkle generously over the noodle pudding. Bake as above.

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846343 -- THE BEST NOODLE PUDDING



3/4 stick margarine
1 (3 oz.) pkg. cream cheese
1/2 c. sugar
3 eggs, well beaten
3/4 c. milk
3/4 c. apricot or peach nectar
1/2 lb. egg noodles, cooked
1 c. Corn Flake crumbs
1 tsp. cinnamon
1/4 c. sugar
3/4 stick margarine

Combine first 6 ingredients. Mix with electric mixer until blended. Mixture may be lumpy. Add cooked noodles to mixture, stirring gently. Pour noodles and liquid into 9 x 9 inch baking pan. Mix remaining ingredients in separate bowl. Use fingers or a pastry cutter to blend and form crumbs. Cover top of pudding mixture with crumbs. Bake at 350 degrees for 1 hour. Let cool slightly before serving. Recipe may be doubled.

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846344 -- DIRT PUDDINGS



1 1/4 lb. Oreo cookies

Crumble into crumbs in food processor or food chopper. Mix: 1/2 stick oleo
8 oz. cream cheese
1 c. powdered sugar

Mix: 2 sm. French vanilla instant pudding
3 1/2 c. milk

Fold in cream cheese mixture to pudding mixture and then fold in 16 ounce Cool Whip. Layer into plastic flower pot (no hole) ending with cookie crumbs on top. Start with thin layer of cookies in bottom of pot and then layer of pudding. Continue layers, ending with crumbs on top. Put pudding in refrigerator and let it set a few hours. Wrap the stem of a bunch of artificial flowers with saran wrap and insert in center of flower pot. You may put a ribbon around pot and use a bow if you want it to look pretty.

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846345 -- BANANA PUDDING



1 (8 oz.) cream cheese
1 can Eagle Brand milk
2 c. milk
1 (6 oz.) instant vanilla pudding
10-12 vanilla wafers or more
1 lg. carton Cool Whip
4 lg. bananas

Cream cream cheese and Eagle Brand milk. Mix pudding with milk by directions on box. Combine both mixtures and add 1/2 Cool Whip. Layer vanilla wafers, pudding, bananas and rest of Cool Whip.

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846346 -- RICH BANANA PUDDING



1 (14 oz.) Eagle Brand milk
1 1/2 c. cold water
1 (3 1/2 oz.) pkg. instant vanilla
pudding
2 c. (1 pt.) whipped cream, whipped
35 vanilla wafers
3 med. bananas, sliced & dipped in
lemon juice

In large mixing bowl, combine Eagle Brand milk and water. Add pudding mix, beat until well blended. Chill 5 minutes. Fold in whipped cream. Layer in 2 1/2 quart glass serving bowl, starting with pudding, then wafers and bananas, ending with pudding mixture. Chill thoroughly.

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846347 -- VANILLA CREME PUDDING



1 c. sugar
1/4 tsp. salt
3 tbsp. flour
1/2 stick butter, melted & cooled
3 egg yolks
2 c. milk
1 tsp. vanilla
1 box vanilla wafers

Mix well sugar, salt and flour. Set aside. Blend egg yolks with milk. Add dry ingredients to liquids and mix well. Cook in saucepan until thick and creamy. Add vanilla. Layer wafers and pudding, beginning and ending with wafers. "This is a favorite of my son, Chris and his friends at SMU - foolproof and wonderful."

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846348 -- BANANA PUDDING



3 sm. boxes instant vanilla pudding
16 oz. sour cream
Bananas
3 c. milk
12 oz. Cool Whip
Vanilla wafers

Mix milk with pudding. Stir in sour cream and Cool Whip. Layer with bananas and cookies. Mix and let it set in the refrigerator overnight. It is delicious. Try it!

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846349 -- BANANA PUDDING SUPREME



1 pkg. (8 oz.) cream cheese
1 can (14 oz.) sweetened condensed
milk
2 c. milk
1 pkg. (6 oz.) instant vanilla
pudding mix
1 carton (8 oz.) nondairy whipped
topping
4 bananas, sliced
1 box (12 oz.) vanilla wafers

Cream the cheese until smooth. Stir in sweetened condensed milk and pudding mix. Fold in half of the whipped topping. Layer pudding, cookies and bananas in dish. Top with remaining topping. Chill. Yield 10-12 servings.

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846351 -- BAKED INDIAN PUDDING



3 c. milk
1/4 c. molasses
2 tbsp. sugar
2 tbsp. butter
1/4 tsp. salt
1/8 tsp. baking powder
1 egg
1/2 c. cornmeal

Mix all ingredients thoroughly with half the milk and bake at 450 degrees until mixture boils. Stir in remaining half of hot milk and bake in a 350 degree oven for 5 to 7 hours. Bake in a well greased stone crock. Serve warm with whipped cream or vanilla ice cream. Serves 6.

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846352 -- BAKED PINEAPPLE DATE PUDDING



1 c. drained pineapple chunks
1 c. coarsely chopped walnuts
1 tsp. baking powder
3 egg whites, beaten stiff
1 tsp. vanilla
1 c. chopped dates
1/2 c. flour
1/2 tsp. salt
3 egg yolks, beaten
3/4 c. sugar

Combine the pineapple, dates and walnuts. Sift the flour and baking powder and salt and add to fruit mixture. Mix well and set aside. Combine egg yolks with vanilla and gradually beat in sugar. Stir in fruit and flour mixture then fold in beaten egg whites. Bake in greased shallow 8"x12" pan in 325 degree oven for about 35 minutes. Break or cut into pieces and serve warm or cold with whipped cream.

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846353 -- SOFT CUSTARD



3 c. milk
1/3 c. sugar
1/4 tsp. salt
3 eggs, beaten
1 tsp. vanilla

Scald milk with sugar and salt in top of double boiler. Beat eggs well and slowly stir in the hot milk. Return to double boiler and cook over simmering water, stirring constantly, until mixture just coats a metal spoon. Custard will thicken somewhat on cooling, so do not try to cook until thick for this will cause it to curdle. Remove immediately from heat and set pan in cold water; add vanilla, and chill before serving. 5 servings.

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846354 -- TAPIOCA PUDDING



2 pkg. tapioca pudding
1 lg. can pineapple tidbits
1 can mandarin oranges
1 tbsp. orange Tang
1 med. Cool Whip

Drain juice from fruit. Add juice to water to make 3 cups. Add tapioca pudding and Tang. Bring to a boil. Remove from heat and let cool. When thoroughly cooled, add fruit and Cool Whip. Stir well; set in refrigerator. Ready to serve.

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846355 -- JEWISH NOODLE PUDDING



12 oz. pkg. "Light and Fluffy Noodles"
1 stick oleo, melted
3/4 c. sugar
1/2 c. milk
1 (8 oz.) sour cream
1 (12 oz.) sm. curd cottage cheese
1 tsp. vanilla
4 eggs, lightly beaten
1 can Dole crushed pineapple, natural
with juice

Make noodles according to package. Combine remaining ingredients, add to noodles. Toss in big bowl and mix well (lightly). Pour in 9 x 13 inch glass dish. Sprinkle lightly with cinnamon. Bake at 350 degrees for 50 minutes. (May also add 2 small cans of mandarin oranges, but pour juice out of one of them.) DO NOT COVER.

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846356 -- PEASE PUDDING



1 lb. split peas
Seasoning, as required
Bacon or ham stock
1 lg. potato

Wash split peas and plate with cut up potato in muslin bag. Simmer for two hours in stock until peas are soft. Mash in a bowl with a little stock and serve hot or cold. (Hosterman)

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846357 -- PISTACHIO PUDDING



1 (3 oz.) pkg. pistachio pudding
1 (15 or 16 oz.) can crushed pineapple
2 c. miniature marshmallows
1 (8 oz.) Cool Whip

Add pineapple and juice to package of pudding. Stir in 2 cups of marshmallows and Cool Whip. Refrigerate.

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846358 -- PINEAPPLE PUDDING



1 stick of butter or margarine
1/2 c. sugar
Dash of cinnamon
4 eggs
Pinch of salt
5 slices of bread (cubed)
1 can (regular size) crushed pineapple

Cream well butter or margarine with sugar. Add eggs, beaten, salt, cubed bread and well drained crushed pineapple. Pour into greased Pyrex dish top with cinnamon. Bake at 350 degrees uncovered for 45 minutes. Serves 6.

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846359 -- QUICK PISTACHIO PUDDING



1 pkg. pistachio instant pudding
(Jello)
1 (20 oz.) can crushed pineapple,
undrained
8 oz. Cool Whip (not house brand)
2 c. miniature marshmallows

Mix dry pudding in pineapple; add Cool Whip, marshmallows, 1/2 cup coarsely chopped nuts. Mix well, refrigerate 4 hours before serving.

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846360 -- BANANA PUDDING



8 oz. Cool Whip
Banana cream pudding, instant
Vanilla pudding, instant
3 c. milk
3 bananas

Cut up bananas and mix in.

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846361 -- PEACH JELLO PUDDING



1 pkg. peach Jello (3 oz.)
1 pkg. instant vanilla pudding
1 pkg. regular vanilla pudding

Put Jello and puddings in bowl, add 2 cups boiling water, beat with mixer. Cool. Add 1 (8 oz.) Cool Whip and 1 large can of drained peaches.

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846362 -- ST. PETER'S PUDDING



This is a "must have" at our holiday dinners. NEVER ADD OR SUBSTITUTE OTHER FRUITS. 2 env. unflavored gelatin
2 tbsp. sugar
6 oranges
Orange juice
2 c. sugar
1 c. seedless grapes, halved
1/2 c. chopped walnuts
1/2 c. light raisins
12 pitted dates, cut in sm. pieces
12 maraschino cherries in quarters
1/2 c. lemon juice
Whipped cream

In small saucepan combine gelatin and 2 tablespoons sugar; add 1 cup water. Stir over low heat until gelatin is dissolved. Set aside. Peel oranges, cut into sections holding over bowl to catch juice. Measure juice - add enough more to equal 2 cups. Pour orange juice into large bowl, add lemon juice, 2 cups sugar and the gelatin mixture; stir until sugar is dissolved. Refrigerate, stirring occasionally until consistency of unbeaten egg white. Fold in orange sections, grapes, walnuts, raisins, dates and cherries. Turn into pretty 12 cup serving bowl. Refrigerate at least 12 hours. Serve, garnished with whipped cream right from bowl or serve as salad.

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846363 -- PISTACHIO PUDDING



1 lg. container Cool Whip
1 (16 oz.) can crushed pineapple (do
not drain)
1 pkg. instant pistachio pudding

Mix pudding and pineapple. Blend in Cool Whip. Refrigerate for 2 hours.

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846364 -- NOODLE PUDDING



6 eggs
1 lg. (1 lb.) container cottage cheese
1 pt. sour cream
2 or 3 tbsp. cream cheese (optional)
3/4 c. sugar
1 tsp. vanilla
1/2 lb. pkg. broad noodles (U)

Boil noodles as directed on package. Beat other ingredients together. Mix with boiled noodles. Pour into 9 x 14 inch pan. Bake at 350 degrees for 3/4 hour.

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846365 -- YORKSHIRE PUDDINGS



Mix 2 eggs, 2 cups of milk and 1 cup of plain flour into a batter. Allow to stand for 1 hour then remix. Grease or oil baking tins. Pour a depth of 1/2 inch of batter into the tins. Bake for 20 minutes at 450 degrees or until risen and light brown. Serve with gravy.

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846366 -- CHOCOLATE PUDDING MIX



2 1/4 c. instant dry milk
1 c. sugar
1/2 c. cornstarch (do not pack)
2/3 c. unsweetened cocoa, measured,
then sifted
1/4 tsp. salt

Combine all ingredients and mix thoroughly. Yields four 1 cup batches. Each batch makes 4 servings. Divide batches into 4 plastic bags. Mix will keep for months if bags are kept in a covered container. To make up pudding: Put 1 cup mix into saucepan and add 1 cup water and 1 cup milk. Bring to a boil, stirring constantly. Simmer 1 minute, stirring constantly. Remove from heat and stir in 1 tablespoon unsalted margarine and 1/2 teaspoon vanilla extract. Strain into individual custard cups, cover with plastic and chill. Makes 4 servings.

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846367 -- NOODLE PUDDING



Cook according to package directions 1 pound of broad egg noodles. Drain with cold water and mix noodles with: 1 pt. sour cream
1 lb. cottage cheese
1 c. milk
2 1/2 tsp. salt
4 tbsp. sugar
6 tbsp. melted butter

Place in greased casserole; top with crushed corn flakes. Dot with lots of butter; bake at 375 degrees for 1 1/2 hours. This may be frozen, or may be prepared one day in advance.

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846368 -- YORKSHIRE PUDDING



1/2 lb. plain flour
1/2 pt. milk or water
1 egg
Pinch of salt
1 oz. drippings

Mix flour and salt. Make a hole in the center and add egg and half of milk and water. Make into smooth paste and beat for 5 minutes. Add the rest of the liquid and stand aside for at least 1/2 hour. Heat the drippings in a baking tin and pour in the batter. Cook at 375 to 400 degrees for 40 to 45 minutes. For the little batter, pour enough heated fat into each section just to cover bottom of tin, then divide the mixture between them. I should think about 25 minutes but do not open oven for a while in the beginning; either size or the cold air will make it fall flat on its face. Good luck!

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846369 -- PENUCHE



2 c. brown sugar
2/3 c. cream or evaporated milk
1/8 tsp. salt
1 tbsp. butter or margarine
1 tsp. vanilla

Combine sugar, cream and salt in saucepan. Stir over medium heat to boiling then simmer without stirring until candy thermometer registers 240 degrees, about 30 minutes. Remove from heat, place pan on wire rack. Place cut up butter on top of hot mixture, do not stir. Let cool to 110 degrees, then add vanilla and beat until candy is thick and loses its sheen, about 3 to 5 minutes. Press mixture into a lined 9" loaf pan. Refrigerate. Cut into 32 pieces. Creighton

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846370 -- BLUEBIRD PUDDING



The birds love this food so much, it's hard to keep on hand! 3 lb. yellow corn meal
1 lb. grease (can be bacon drippings,
oleo, lard, Crisco, etc.)
1 lb. peanut butter
2 c. corn syrup (white)

Mix together and put in covered container. Store in refrigerator. We have about an 18 x 4 x 4 in which we drilled holes 1 1/2 inch deep and 1 1/2 inch in diameter, 4 to a side with a peg under each. During the winter we fill it at least once a day and all kinds of birds are there continually.

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846371 -- EASY BOILED CUSTARD



2 pkg. vanilla instant pudding mix
1 can Eagle Brand milk
1/2 gal. milk
Vanilla flavoring to taste

Mix pudding mix and Eagle Brand milk. Gradually add milk in a large mixing bowl. Keep in refrigerator. Makes 1 gallon.

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846372 -- SUGAR PLUM PUDDING



2 c. flour
1 1/2 c. sugar
1 1/4 tsp. soda
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
3/4 c. Wesson oil
2 eggs
1 c. buttermilk
1 c. chopped nuts
1 c. cooked prunes

Mix above ingredients. Pour into a 9x13 inch pan. Bake 40 minutes in 325 degree heated oven. --GLAZE:--

1 c. sugar
1/2 c. buttermilk
1 tbsp. white corn syrup
1 stick margarine

Combine ingredients in pan. Bring to a boil. Pour over cake while hot.

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846373 -- WALNUT PENUCHE



1 1/2 c. walnuts (6 oz.) chopped coarse
2/3 c. margarine
1 c. packed light brown sugar
1 can (14 oz.) sweetened condensed
milk
1 1/2 tsp. vanilla

Line an 8 inch square pan with foil, letting foil extend above 2 sides. Grease lightly. Spread nuts in a 9 inch Microwave pie plate. Microwave uncovered on high 6 to 7 minutes, stirring 3 times until toasted. Melt butter in a 2 1/2 or 3 quart microwave bowl. Stir in sugar and milk until blended. Microwave uncovered on high 7 to 9 minutes, stirring 4 times until mixture thickens and is a caramel color. Add vanilla. Beat with an electric mixer 3 to 4 minutes until shiny. Add walnuts and beat on low speed 1 minute. Spread in prepared pan. Cool then cover and refrigerate until firm. Cut into 1 inch squares.

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846374 -- NO COOK BOILED CUSTARD



3 qts. milk
1 c. sugar
1 pt. Cool Whip
3 (3 3/4 oz.) pkgs. instant French
vanilla pudding
1 tsp. vanilla

Mix the pudding mix with a little milk and then beat 5 minutes with mixer. Add sugar and Cool Whip and beat with mixer 3 minutes more. Stir in vanilla. Pour in container and refrigerate. Makes 1 gallon.

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846375 -- PINEAPPLE PUDDING STUFFING



1 can crushed pineapple with juice
3 eggs
1 c. sugar
1/2 lb. butter
4 c. bread cubes
1/2 c. milk

In a casserole dish, pour the milk over the bread crumbs and let soak. In a separate bowl, cream together the sugar and butter. Beat the eggs and add to the creamed mixture. Add the pineapple and mix well. Pour the mixture over the bread cubes, but do not mix. Sprinkle cinnamon on top, if desired. Bake in a 350 degree oven for one hour. May be served hot or cold. Great with ham or turkey breast. (Levittown)

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846376 -- INDIAN PUDDING



4 c. milk
1/2 c. light molasses
1/2 c. yellow corn meal
1/4 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
2 eggs, beaten
2 tbsp. orange peel, grated
Ice cream (optional)

Bring milk and molasses to scalding in 1 1/2-quart saucepan. Combine cornmeal, sugar, cinnamon, nutmeg and salt in small mixing bowl. Gradually add to milk-molasses mix, stirring constantly. Cook over low heat, stirring occasionally, 5-10 minutes or until mixture thickens and comes to a boil. Blend a little hot mixture with egg. Return all to pan. Cook 1 additional minute. Stir in orange peel. Cover and chill. Serve with ice cream if desired.

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846377 -- BREAD PUDDING



4 slices buttered toast, quartered
1/3 c. raisins
2 eggs, slightly beaten
1/4 c. sugar
1/8 tsp. salt
1 tsp. vanilla
1 c. evaporated milk
1 c. boiling water
4 tbsp. sugar
1/4 tsp. cinnamon-sugar mixed, set
aside

Place toast into greased 1 1/2-quart casserole. Sprinkle raisins over toast. Combine eggs, 1/4 cup sugar, salt, milk, water and vanilla; pour over toast. Let stand 10 minutes. Sprinkle sugar and cinnamon over top. Bake at 350 degrees for 30 minutes until knife inserted in center comes out clean. Serves 6.

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846378 -- BREAD PUDDING



1 loaf bread
2 tsp. vanilla flavoring
1/2 c. butter
1/4 c. coconut
3/4 c. raisins
1 sm. can crushed pineapple
1 c. sugar
3 eggs
1 c. milk

Tear bread into pieces. Add rest of ingredients and mix well. May need to add water to make mixture real moist. Pour into 9x13 greased pan. Bake at 350 degrees for 45-50 minutes.

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846379 -- PEANUT BUTTER PUDDING



1 banana, cut into chunks
1/2 c. plain yogurt
1/2 c. peanut butter

Blend in a blender until smooth and refrigerate. I sometimes add raisins after blending. You can also substitute other fruits. Makes 2 servings. Talk about nutritious!

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846380 -- VANILLA PUDDING MIX



4 c. dry milk
2 c. sugar
1 1/2 c. cornstarch
1 tsp. salt
Butter
Vanilla

Combine all ingredients. Sift 6 times thoroughly. Store at room temperature in covered container. To Use: Combine 1 1/4 cups mix with 1 cup milk and 3/4 cup water, cooking over medium heat until smooth. Soon as it thickens, stir in 4 tablespoons butter and 1 1/2 teaspoon vanilla. Remove from heat. Makes 4 servings. Chocolate Pudding: Prepare as for vanilla pudding, but add to the 3/4 cup water, 2 ounces melted unsweetened solid baking chocolate and 2 tablespoons butter. Add remaining ingredients and mix well. Cover and refrigerate. Makes 6 servings.

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846381 -- NOODLE PUDDING (KUEGEL)



1 (16 oz.) med. size egg noodles
1 1/2 sticks butter or margarine
3/4 c. graham cracker crumbs
1/2 lb. creamed cottage cheese
1 (4 oz.) cream cheese
1/2 pt. sour cream
3/4 c. sugar (5 tsp. Sweet `n Low)
5 eggs
1 tbsp. vanilla
9 x 12 inch pan

Preheat oven to 350 degrees. Melt butter in a 9 x 12 inch pan. Take out 6 teaspoons of butter and mix well with graham cracker crumbs. Set aside. Pour the rest of the butter into the already cooked and drained noodles. Mix all the other ingredients together in blender. Add this mixture to the noodles. Pour it all into the pan. Top with graham cracker crumbs. Bake for 1 hour at 350 degrees. Cool, then serve.

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846382 -- FARFEL PUDDING



3 eggs
1/4 c. sugar
2 c. farfel
2 c. cream style cottage cheese
1 c. sour cream
1/3 c. margarine, melted
1/2 c. raisins
1/2 c. apricot preserves
1/2 c. walnuts, finely chopped
3 tbsp. sugar
1 tsp. cinnamon

In mixing bowl, beat eggs until light. Gradually beat 1/4 cup sugar until fluffy. Soak farfel in cold water. Squeeze out excess water. Add farfel, cottage cheese, sour cream, margarine, raisins and preserves to egg mixture and blend well. Use 12 x 7 x 2 inch baking dish. Mix nuts, sugar and cinnamon. Sprinkle on top of farfel. Bake 40-45 minutes at 350 degrees.

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846383 -- FRUITED NOODLE PUDDING



8 oz. fine noodles
2 (10 oz.) cans mandarin oranges
1 (14 oz.) can crushed pineapple,
well drained
(you may have to get next
larger size)
4 eggs
1/2 c. sugar
1/4 lb. butter
1/2 pt. sour cream
1/2 lb. cream cheese
1 tsp. vanilla
5 cinnamon graham crackers, crushed
(I use regular ones & add a
pinch of cinnamon)

Preheat oven to 325 degrees. Grease a 13 x 9 inch baking dish. Cook noodles as directed on package, drain, rinse in hot water and refrigerate. In blender put eggs, sugar, butter, sour cream, cream cheese and vanilla. Liquify 15 minutes. This makes the pudding fluffy. Mix noodles with drained fruit. Add to blended ingredients. Spoon into pan. Sprinkle with crumbs. Bake 45 minutes until set. Let cool before cutting. From A Muriel Stevens File

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846384 -- KOSHER YORKSHIRE PUDDING FOR BEEF



1 sm. onion, thinly sliced
3 tbsp. Fleischmann's margarine
(parve)
1 lg. ground chuck
1/2 c. frozen mixed vegetables
1 1/4 c. beef gravy (Kosher)
1/2 c. water
1/4 tsp. salt (or substitute Mrs.
Dash spice)
Pinch of pepper
2 eggs
1 c. water
1 c. flour, sifted
1/2 tsp. salt

Saute onion in 1 tablespoon margarine in small skillet until tender. Add meat, break up pieces until brown. Add frozen vegetables. Combine gravy and water (2 cups). Stir in 1/4 cup of gravy and water into meat and vegetables. Blend well. Add salt and pepper. Bake on 425 degrees. Melt rest of 2 tablespoons of margarine in 10 inch quiche dish (or use 10 inch pie plate) to heat up. Beat eggs. Add water and blend well. Add flour and salt, heat until smooth. Pour into heated quiche dish. Spread meat and vegetables, filling evenly over batter. Keep 1 inch plate edge clean. Bake for 30 minutes or until brown and puffy. Heat leftover gravy to serve with pudding.

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846385 -- SWEET KUGEL PUDDING



1 lb. broad noodles, cooked
1 c. sugar
1 lb. cottage cheese
1 1/2 tsp. vanilla
1 c. white raisins
7 eggs
3 c. milk
1 pt. sour cream

--TOPPING:--

1/4 lb. butter
1/2 c. crumbled Corn Flakes
1 tsp. cinnamon
1 tsp. sugar

Combine all of the pudding ingredients together in a large bowl. Mix well. Pour into a large pan and refrigerate overnight. (The consistency will be loose.) When ready to bake, mix the topping ingredients in a small bowl and sprinkle over pudding. Dot the top with butter. Bake at 350 degrees for 1 1/2 hours or until golden brown on top. Serves 15-20 people.

------------------------

846386 -- NOODLE PUDDING



1 lb. broad noodles, cooked
1 lb. sm. curd cottage cheese
7 eggs, beaten
1 pt. sour cream
1/4 lb. margarine, melted
3/4 c. sugar
1 1/2 tsp. vanilla
3 c. milk
3/4 c. white raisins

Mix all ingredients together in a large bowl and refrigerate overnight (if desired). Prepare a 3 quart and a 2 quart casserole, well greased. Divide mixture into both casseroles, add 1/2 cup of Corn Flake crumbs on top, 1 teaspoon of cinnamon and 2 tablespoons sugar. Bake for 1 hour in a 350 degree oven.

------------------------

846387 -- NOODLE PUDDING



12 oz. broad noodles
7 eggs, separated
1 (16 oz.) sour cream
Cinnamon
1 (16 oz.) cottage cheese
2 c. sugar
Corn Flakes, crushed
1 stick butter

Mash butter into sugar. Mix with egg yolks. Put in sour cream then cottage cheese. Add boiled noodles. Beat egg whites until stiff. Fold in greased casserole. Line bottom with crushed Corn Flakes. Top with Corn Flakes. Sprinkle with cinnamon and enjoy!

------------------------

846388 -- PENUCHE



2 c. brown sugar
1/2 c. evaporated milk
1/4 c. water
1 tsp. vanilla
2 tbsp. butter
1/2 c. finely cut nuts

Butter 8" square pan. Mix brown sugar, evaporated milk and water in a heavy 2 quart saucepan. Cook and stir over medium heat until mixture comes to a boil and sugar is dissolved. Boil until candy reaches soft ball stage or 234 degrees on candy thermometer, stirring often. Remove from heat; add vanilla, butter and nuts. Beat until thick and creamy and starts to lose its shine. Quickly spread in prepared pan. Cool and cut into squares. Yield: 25 pieces.

------------------------

846389 -- NOODLE PUDDING SOUFFLE



1 (8 oz.) pkg. med. noodles
1/4 lb. butter or margarine, softened
1/2 c. sugar
1/2 pt. cottage cheese (1 c.)
1 pt. dairy sour cream (2 c.)
1/2 tsp. salt
2 tsp. vanilla extract
5 eggs
Cinnamon

Preheat oven to 350 degrees. Grease 13 x 9 inch baking dish. In large saucepan, cook noodles in boiling, salted water until tender (8-10 minutes). Drain and set aside. In large bowl, beat butter and sugar. Add cottage cheese, sour cream, salt and vanilla. Mix in eggs, one at a time, beating after each addition. Stir in cooked noodles. Pour into greased baking dish. Sprinkle with cinnamon. Bake 50-55 minutes, until golden brown. Let stand 5minutes before cutting into squares. Can be frozen and reheated. (Thaw overnight in refrigerator, then at room temperature. Reheat at 350 degrees until heated through.)

------------------------

846390 -- NUT PENUCHE



1 lb. (2 1/4 c.) brown sugar, packed
3/4 c. milk
1/8 tsp. salt
2 1/2 tbsp. butter or margarine
1 tsp. vanilla
1/2 c. chopped nuts

Combine sugar, milk and salt in heavy 2 quart saucepan. Over medium heat stir until sugar dissolves. If sugar crystals form on sides of pan, wipe them off. When mixture comes to a boil, cook without stirring, until it reaches soft ball stage (230 degrees) on candy thermometer. Remove from heat. Add butter without stirring; cool to lukewarm (110 degrees). Add vanilla and beat until mixture starts to thicken. Add nuts and beat and stir until thick and creamy. Pour at once into greased 9 x 5 x 3 inch loaf pan (do not scrape saucepan). Mark into 24 pieces while warm and when cool and firm, cut into pieces. Makes about 1 1/4 pounds. (Can use Half and Half for the milk - makes richer candy). Tuesday Nite Ladies

------------------------

846393 -- PUDDING FOR THE BIRDS



1/2 lb. lard or bacon grease
1 c. peanut butter
Uncooked oatmeal

Mix up a nice yukky mess of the lard, peanut butter and uncooked oatmeal (as much oatmeal as you can add without making the pudding too dry). Collect pine cones and stick them in the pudding then hang them from tree branches.

------------------------

846394 -- NOODLE PUDDING WITH SOUR CREAM



8 oz. pkg. med. noodles
2 c. cream style cottage cheese
1 c. sour cream
1 tbsp. sugar
3 eggs, slightly beaten
1/2 c. melted butter or margarine
Salt & pepper to taste
3/4 c. golden raisins

Preheat oven to 325 degrees. Grease 2 1/2 quart casserole. Cook noodles according to package directions; drain, rinse. In mixing bowl blend cheese, sour cream, sugar and eggs and raisins. Mix with noodles and butter or margarine. Season with salt and pepper. Turn into casserole, bake in preheated oven for 30 minutes. Turn temperature down to 300 degrees. Bake 30 minutes longer.

------------------------

846395 -- SOUTHERN CORN PUDDING



2 tbsp. flour
2 tbsp. sugar
1 tsp. salt
2 tbsp. butter
3 eggs, well beaten
2 c. milk
2 c. caramel yellow corn

Mix flour, sugar, salt. Add beaten eggs, mix well. Add milk and corn. Mix well. Pour into buttered 1 1/2 quart casserole. Dot with butter, cook at 350 degrees until custard is firm. About 45 minutes and add cheese and pimiento. Stir until cheese has melted. Pour sauce over green beans. Bake at 350 degrees about 20 minutes. Take out of oven and add one small can of French fried onions on top and put back in oven for about 10 minutes or until onions brown. (An old N.C. recipe.)

------------------------

846396 -- HOT FUDGE PUDDINGS



1 c. flour
3/4 c. sugar
2 tbsp. baking powder
2 tbsp. cocoa
Salt to taste

1/2 c. milk
3 tbsp. melted shortening (butter)
1/2 c. nut meat

Spread in bottom of pan. Mix thoroughly 1 cup sugar, 4 tablespoons cocoa, sprinkle over top of batter, pour over all these mixtures 1 3/4 cups boiling water and bake at 350 degrees 30 minutes. Serve warm with whipped topping. (Note) this makes a cake like, then comes to the top with (a soft gooie bottom).

------------------------

846397 -- PUDDING - WICHES



1 1/2 c. cold milk
1/2 c. creamy peanut butter
1 pkg. (4 serving size) Jello instant
pudding and pie filling any flavor
24 graham crackers

Add milk gradually to peanut butter, blending until smooth. Add pudding mix. Beat slowly with hand beater or at lowest speed of electric mixer until well blended (about 2 minutes). Let stand 5 minutes. Spread filling 1/2 inch thick on 12 of the crackers. Top with remaining crackers. Freeze until firm, about 3 hours. Makes 12 sandwiches.

------------------------

846398 -- BOILED CUSTARD



4 whole eggs
1/2 c. sugar
1/4 tsp. salt
1 qt. sweet milk
2 tsp. vanilla extract (other
flavoring, if desired)

Beat eggs slightly with sugar and salt. Scald, but do not boil milk, add milk very slowly to egg mixture, stirring all the time. Pour custard into top of double boiler and cook over boiling water stirring constantly until mixture thickens enough to coat a metal spoon. Don't cook too long as custard thickens while cooking. Chill and serve. Add a sprinkle of nutmeg on the top.

------------------------

846399 -- CHEESE PUDDING



8 slices white bread (trim edges)
1/2 c. margarine
3 c. milk
2 c. grated cheese
4 eggs
1 tsp. salt
1/3 tsp. dry mustard

Spread the bread with margarine and cut each slice in 4 pieces. Alternate layers of cheese and bread in baking dish so that cheese is on top. Beat eggs, milk, salt and mustard, pour over cheese and bread. Put in refrigerator overnight. Bake at 325 degrees for approximately 40 minutes.

------------------------

846400 -- CORN PUDDING



2 cans cream style corn
6 eggs
1 stick butter or margarine
2 tbsp. sugar
1 c. milk

Combine eggs, 1/2 stick butter or margarine, sugar, flour, milk in a blender or mix with hand mixer, mix well. Fold in cream style corn, cut remaining butter or margarine in mixture and bake. Bake 1 1/2 hours at 350 degrees. Serves 8.

------------------------

846401 -- BREAD PUDDING



3 c. bread crumbs
1 1/2 c. milk
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract
1 c. raisins

Mix bread and milk, let set for a few minutes, then add sugar, eggs, vanilla and raisins, mix well. Grease pan, pour mixture into pan and dot with butter or margarine and bake in oven for 30 minutes or until done, at 350 degrees.

------------------------

846402 -- BOILED CUSTARD



3 c. sugar
8 c. milk
Flavoring to taste
5 tbsp. flour
4 eggs

Mix everything together except egg whites and bring to a boil. And boil until the mixture coats the spoon. Then stir in beaten egg whites after mixture begins to cool.

------------------------

846403 -- PUDDING EASTER EGGS



1 stick melted butter
1/2 c. milk
2 packs reg. pudding (not instant),
any flavor

Boil all the above for 2 minutes, stirring constantly. take off heat and add 1 pound of powdered sugar, mix well. You may add 1 cup of peanut butter or 1 cup coconut, or 1 cup of nuts, or candied fruit. Cool and shape into eggs. Chill. Then coat with chocolate. You can decorate or roll into crushed nuts, coconut, or sprinkles. Keep in airtight containers.

------------------------

846404 -- PENUCHE



1 lb. box light brown sugar or 3 c.
1 c. half & half cream
1 tbsp. butter
1 1/2 tsp. vanilla
1/4 tsp. salt
3/4 c. chopped nuts, walnuts or pecans

In a saucepan, combine brown sugar and cream. Cook, stirring constantly, until a few drops of mixture forms soft ball when tested in cold water. Or use candy thermometer until it registers 236 to 238 degrees. Remove at once from heat and drop in the butter, but DO NOT stir at this time. When thermometer reads 110 degrees, remove, add vanilla and salt and beat until candy begins to hold shape. Add nuts (if used) and pour into a buttered pan. Cool.

------------------------

846405 -- PERSIMMON PUDDING



2 c. soft, juicy persimmon pulp
1 level c. sugar
1 egg
2 c. milk
2 c. flour
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice

Combine all ingredients and beat well, leaving half the milk until all flour has been added. Pour about 1 1/2 inch deep in well-greased pan and bake 1 hour in 325 degree oven. Pudding is done when dark brown. Serve warm or cold with whipped cream. Delightful!

------------------------

846405 -- PERSIMMON PUDDING



2 c. soft, juicy persimmon pulp
1 level c. sugar
1 egg
2 c. milk
2 c. flour
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice

Combine all ingredients and beat well, leaving half the milk until all flour has been added. Pour about 1 1/2 inch deep in well-greased pan and bake 1 hour in 325 degree oven. Pudding is done when dark brown. Serve warm or cold with whipped cream. Delightful!

------------------------

846406 -- BOILED CUSTARD



1/2 gallon whole milk
1 1/2 c. sugar
6 eggs
Pinch salt
1 tbsp. vanilla

Beat eggs well and add salt, sugar and milk. Cook in double boiler. Stir constantly. Remove from heat when begins to thicken or coats spoon. Let cool. Add vanilla. Place in refrigerator.

------------------------

846407 -- BOILED CUSTARD



1/2 gallon milk (2%)
1 c. sugar
1 lg. pkg. sugar free Jello instant
pudding, vanilla flavor
1 sm. container (3 oz.) Cool Whip,
light

Mix all ingredients together, leaving Cool Whip for last, with an electric mixer. Store in a covered container.

------------------------

846408 -- YORKSHIRE PUDDING



1 c. flour
1 c. milk
2 eggs
1/4 tsp. salt
Beef drippings

Sift flour and salt together. Beat eggs well and add to flour, mixing well. Slowly add the milk and beat with egg beater for 2 minutes. Heat thoroughly an oblong pan and then grease well with the beef drippings. Pour in the batter about 1/2 inch deep. Bake in a hot oven (450 degrees F.) for 20 minutes. Reduce the heat to moderately hot (400 degrees F.) and bake 20 minutes longer. Serve with roast beef.

------------------------

846408 -- YORKSHIRE PUDDING



1 c. flour
1 c. milk
2 eggs
1/4 tsp. salt
Beef drippings

Sift flour and salt together. Beat eggs well and add to flour, mixing well. Slowly add the milk and beat with egg beater for 2 minutes. Heat thoroughly an oblong pan and then grease well with the beef drippings. Pour in the batter about 1/2 inch deep. Bake in a hot oven (450 degrees F.) for 20 minutes. Reduce the heat to moderately hot (400 degrees F.) and bake 20 minutes longer. Serve with roast beef.

------------------------

846409 -- CHEESE PUDDING



1/4 lb. butter or margarine
1/2 tsp. salt
2 c. milk
1/2 tsp. red pepper
3 eggs, separated, beat whites until
stiff
3/4 lb. grated cheese
1/2 tsp. dry mustard
10 slices bread (12 if thin sliced),
crusts removed & cubed

Melt butter and pour over cubed bread. Mix in grated cheese. Beat egg yolks, milk, pepper, salt and dry mustard together. Pour over bread and cheese. Fold in stiffly beaten egg whites. Refrigerate at least 12 hours. Bake at 350 degrees for 45 to 60 minutes until brown and center is set. Serves 6 to 8. Preparation time: 20 to 30 minutes.

------------------------

846410 -- MOM'S NOODLE PUDDING



2 eggs, separated
3/4 c. raisins
1 Delicious apple
1 (16 oz.) jar applesauce
1 (16 oz.) can pears in light syrup
or juice
1 lb. med. noodles

Cook noodles as directed with a little salt. Drain and rinse thoroughly with cold water. Beat egg whites until they form firm peaks. Add yolks and beat again. Add applesauce. Peel and grate apple. Mash pears. Add apple and pears to mixture. Add noodles. Oil 2-quart shallow glass rectangular pan. Pour mixture into pan. Bake at 350 degrees for 1 hour.

------------------------

846411 -- KUGEL (NOODLE PUDDING)



8 oz. pkg. broad noodles
1/4 c. melted margarine
8 oz. cream cheese
1/2 to 1 c. sugar
1 tsp. vanilla or almond extract
4 eggs
2 c. milk
Cinnamon
Golden raisins or very well drained
pineapple, crushed

Mix cream cheese and margarine together. Add eggs, milk, sugar, and extract. Beat with spoon until smooth. Add cooked noodles and pineapple. Leave in refrigerator overnight. Put in 9x13 inch glass pan and cover with cinnamon. Bake at 350 degrees for 1 hour.

------------------------

846412 -- NOODLE PUDDING



8 oz. med. size noodles, cooked and
drained
1/2 stick margarine
1/2 c. sugar
2 eggs
1 c. milk
1/2 c. raisins
1/2 tsp. vanilla
1/2 tsp. cinnamon
1/2 c. applesauce

--TOPPING:--

1 c. crushed corn flakes
1/4 c. sugar

Melt margarine in baking dish. Beat eggs with sugar, then add applesauce and continue beating. Add mixture with raisins, vanilla and cinnamon to noodles. Mix well and pour into pan. Pat evenly. Slowly add milk evenly over top. Bake 20 minutes at 350 degrees. Combine corn flakes and sugar to make topping. Sprinkle on top of noodle pudding. Cover with aluminum foil. Bake 25 minutes. Cool and cut into squares.

------------------------

846413 -- DADDY'S WALNUT PENUCHE



3 c. brown sugar
1 c. whole milk
Butter size of walnut
1 tsp. vanilla
Pinch salt
1 c. chopped walnuts

Mix together. Cook until forms a soft ball when dropped in cold water (you can pick it up but it won't holds its shape). Beat with wooden spoon until creamy. Add 1 cup chopped walnuts. Pour into buttered plate or cookie sheet. Allow to cool. Cut into squares. Store in covered container to keep smooth and creamy.

------------------------

846414 -- ENGLISH YORKSHIRE PUDDING



Traditionally served with Roast Beef as the main course. In Yorkshire itself it is usually served before the roast, but in other areas it is served with the main meal. 1/2 c. plus 2 tbsp. of white flour
1/2 tsp. salt
2 eggs
1 c. milk
Roast beef drippings

Just before putting the roast in the oven: Mix flour and salt in a medium sized bowl. Make a well in the center of it, then drop in eggs and pour in milk. Beat with a large fork until smooth. Let stand at room temperature. --WHEN ROAST IS DONE:--

Remove roast from oven and keep warm. Increase oven temperature to 450 degrees. Pour 3 to 4 tablespoons of beef drippings into a 9 x 9 x 2 inch pan. Set in oven until drippings are sizzling hot. Pour batter over drippings. Bake 20 to 25 minutes, or until puffy and golden. Cut into squares and serve immediately. Makes 4 to 6 servings.

------------------------

846415 -- PUDDING CANDY



1 sm. box (3 1/4 oz.) pudding mix (not
instant)
1/2 c. brown sugar
1 c. white sugar
1/2 c. milk
2 tbsp. margarine
1 tbsp. white Karo syrup
1 tsp. vanilla
1 1/2 c. chopped nuts

Mix pudding mix, both sugars, milk, margarine and white syrup together and bring to a slow boil. Cook to soft ball stage using a candy thermometer. Add nuts and vanilla. Beat until ready to pour. Use pecans or walnuts with chocolate pudding and peanuts with butterscotch pudding.

------------------------

846416 -- PINEAPPLE BREAD PUDDING



1/2 c. butter
1 c. sugar
1 med. size can crushed pineapple
5 slices bread (Pepperidge Farm is
best)
4 eggs

Cream butter and sugar. Add eggs; beat well. Add pineapple; mix well. Stir in cubed bread. Grease or spray with Pam 1 quart casserole dish. Pour mixture in dish. Bake uncovered at 350 degrees for 1 hour until browned.

------------------------

846417 -- INSTANT BANANA PUDDING



Mash: 1/2 sm. banana

Add: 3 tbsp. applesauce

Stir in: 1 tsp. plain yogurt

Eat! Instant goodness! Serves 1. *Note: Use a very ripe banana

------------------------

846418 -- PENUCHE



2 tbsp. butter
1 c. white sugar
2 c. brown sugar
1 c. thin cream
1 heaping tbsp. marshmallow creme
1 tbsp. butter
1 c. chopped nuts

Put butter, sugars and cream into deep saucepan and stir over low heat until sugar is dissolved. Bring to boiling point and cook to soft ball stage, 238 degrees. Remove from heat and add marshmallow, butter and nuts. When cool, beat until thick and turn into buttered pan. Cut into squares when cold.

------------------------

846419 -- YORKSHIRE PUDDING



1 1/2 c. sifted flour
4 lg. eggs
2 c. milk
Salt & pepper to taste
Vegetable oil

Pour 1/4 inch oil in pan. Preheat in oven until oil is almost smoking. Meanwhile, mix first 3 ingredients with spoon and (or) wire whisk until smooth. Season to taste. Pour batter into heated oil. (Oil will come up the sides and seal the pudding.) Bake at 450 degrees in 9 x 9 x 3 inch pan for 25 to 30 minutes until crispy brown. Carefully pour off excess oil. Serve immediately. NOTE: This is not a "pudding" as we know it. It is an accompaniment to a meal, especially roast beef and is served with gravy.

------------------------

846420 -- EASY PECAN PENUCHE



1/2 c. butter or margarine
1 c. light brown sugar
1/4 c. milk
2 c. XXXX sugar
1 c. chopped pecans

Melt butter. Stir in brown sugar and bring to a boil, reduce heat, cook 2 minutes, stirring constantly. Add milk, return to boil. Remove from heat. Cool to room temperature, using a wooden spoon beat sugar into cooled butter mixture until blended and smooth. Stir in pecans. Press in an 8" square greased pan. Refrigerate until firm. Cut in squares.

------------------------

846421 -- CORN PUDDING



1 can cream corn
1 can whole kernel corn
1 box Jiffy corn bread mix
1 c. sour cream (sm. container)
2 sticks margarine

Melt butter in oblong glass pan, then add and mix in all other ingredients. Bake at 350 degrees for 30 minutes uncovered.

------------------------

846422 -- GRANDMA'S PUDDING SAUCE



1 c. sugar
1/4 c. flour
2 c. boiling water
1 tsp. cider vinegar
1/4 c. butter
2 tsp. vanilla
2 tsp. lemon extract

Blend sugar and flour. Stir in boiling water, place on low heat; cook until thicken. Remove from heat; add rest of ingredients, stir until butter melts. Serve warm over pudding.

------------------------

846423 -- INDIAN PUDDING



Scald in a double boiler 1 quart milk. Slowly stir in 5 tablespoons corn meal. Cook over hot water 20 minutes. Add: 2 tbsp. butter
1 c. molasses
1 tsp. salt
1 tsp. cinnamon
2 eggs, well beaten

Spoon into a buttered baking dish. Pour over it 1 quart cold milk. Bake 1 hour at 350 degrees.

------------------------

846424 -- BREAD PUDDING



15 pieces lightly toasted white bread
6 eggs
1 tsp. salt
1 c. raisins
1/2 c. butter
1 1/2 c. sugar
1 tbsp. vanilla
4 c. milk

Preheat oven to 450 degrees. Cut bread into 1 inch squares after toasting lightly in oven. Reduce heat to 350 degrees. Place toasted bread in bottom of baking dish. Drizzle butter over bread. Combine rest of ingredients. Mix well and pour over bread. Bake 45 minutes.

------------------------

846425 -- BAKED PINEAPPLE PUDDING



1 lg. can crushed pineapple
1/2 c. sugar
Pinch of salt
2 eggs
2 tbsp. flour

Cut 5 slices of bread in cubes. Fry in 3/4 cup of butter until crisp. Mix all ingredients and put in greased casserole. Bake at 350 degrees for 1/2 hour.

------------------------

846426 -- BREAD PUDDING



1 egg
1 c. skim milk
1 tsp. vanilla
1 slice raisin bread
1-2 env. Sweet & Low

Beat egg and milk. Tear bread and add with vanilla and Sweet & Low. Put in bowl and sprinkle with cinnamon. Put bowl in hot water and bake at 325 degrees for 1 hour.

------------------------

846428 -- NOODLE CUSTARD



8 to 10 oz. med. noodles, cooked
1/2 lb. cottage cheese
1/2 pt. sour cream
3 oz. cream cheese
1/2 c. sugar
1 tbsp. lemon juice
3 to 4 apples, cut up
1/2 c. raisins, optional
3 or 4 eggs
1 c. milk
1/4 lb. melted butter or substitute
margarine

Brush some melted butter in 9 x 13 x 2 pan, save the rest. Add to cooked noodles: butter, all the cheeses, sugar, vanilla and lemon. Beat the eggs with milk. Pour noodles and cheeses into the pan and mix the apples and raisins through the mix. Pour the eggs and milk over the mix and fold in. Bake at 350 degrees for 60 minutes. --DIETITIAN'S NOTE:--

You can spare your noodle at least 100 calories by using low fat dairy products in this tasty custard. Try one of the butter flavored margarines (with a "liquid oil" as the first ingredient) instead of butter and you'll spare more calories and cholesterol too! Stick with three eggs only; try topping this dish with cinnamon and nutmeg.

------------------------

846429 -- CORNBREAD PUDDING



1 can whole kernel corn (undrained),
15 oz.
1 can cream style corn, 15 oz.
1 (8 oz.) carton sour cream
1/2 c. melted margarine
2 eggs, well beaten
1 box Jiffy corn muffin mix

Mix all ingredients (except corn muffin mix) together. Add muffin mix. Pour in 9x13 inch greased baking pan. Bake 45 minutes, 350 degrees. Sprinkle with 1 cup grated Cheddar cheese on top. Return to oven, bake 15 minutes. Serves 4-6. *Reheats well in microwave. Admin.

------------------------

846430 -- COTTAGE PUDDING SAUCE



1 cube butter
4 rounded tbsp. flour
1 c. sugar
Pinch salt
2 (or 3) c. boiling water
Vanilla or lemon flavoring

Mix together well the cube of butter and the flour. Add the sugar and salt. Blend well. Quickly stir in the boiling water. Cook to desired consistency. (For a thinner sauce, use the 3 cups water). Serve over warm One Egg cake, sponge cake, or gingerbread.

------------------------

846431 -- PENUCHE ROBINSON STYLE



1 1/2 c. granulated sugar (C & H works
best)
1 c. brown sugar
1/3 c. milk
2 tbsp. butter or margarine
1 tsp. vanilla
1/2 c. broken walnuts or pecans

Butter sides of heavy 2 quart saucepan. In it combine sugar and milk/cream. Stir over medium heat until sugar dissolves and mixture boils, stir constantly. Cook to soft ball stage (238 degrees) stirring only if necessary. Remove from heat immediately and cool to lukewarm (110 degrees). Do not stir during this time. Add vanilla, beat vigorously until candy becomes very thick and loses glossy appearance. Quickly stir in nuts and spread into buttered shallow pan. Score while warm, cut when firm

------------------------

846432 -- EASY, NEVER FAIL YORKSHIRE PUDDING



1 c. flour
1/2 c. milk
1/2 c. water
2 eggs
Pinch of salt

Mix all ingredients. Spray 8 x 8 inch pan or 12 muffin cups with Pam. Pour mixture into pan and bake at 425 degrees F for 40 minutes.

------------------------

846433 -- BREAD PUDDING



1 loaf French bread
1 qt. milk
3 eggs
2 c. sugar
2 tbsp. vanilla
2 tbsp. butter/oleo
1 c. raisins

Soak bread in milk; crush bread with hands until well mixed. Add eggs, sugar, vanilla and raisins and stir well. Put oleo in bottom of a large, thick pan or cookie sheet. Add mixture. Bake 325 degrees until top is very firm. Cool and cut into cubes. Serve with sauce heated. --WHISKEY SAUCE:--

1 stick oleo
1 c. sugar
1 egg

Cook sugar and butter in a double boiler until very hot and well dissolved. Add beaten egg and whip real fast to keep egg from curdling. Let cool and add whiskey to taste. (I use "Watkins" rum extract).

------------------------

846434 -- GRANMA'S SEAWEED PUDDING



1/2 c. North Atlantic sea moss
4 c. whole milk
1 c. sugar
1 tsp. vanilla
1 tsp. orange flavoring

Heat milk until simmer. Add sea weed and allow to simmer until it thickens. Remove sea weed. Add sugar, vanilla, and orange flavoring. Remove from heat and allow pudding to chill in refrigerator until stiff.

------------------------

846435 -- BLACK PUDDING



1 qt. pigs blood
3/4 lb. bread crumbs
1/2 lb. suet
Salt and pepper, to taste
1 qt. milk
1 c. cooked barley
1 c. dry oatmeal
1 oz. powdered mint

Mix all ingredients together in a bowl, pour into a large pan and bring to a boil. Pour in a wide shallow bowl and season again if necessary. When cold it may be cut into slices and fried. (Hosterman)

------------------------

846436 -- VANILLA PUDDING MIX



2 1/2 c. nonfat dry milk
1 1/2 c. sugar
1 1/4 c. all-purpose flour
1 tsp. salt

Combine all ingredients. Store in tightly covered container in a cool place. Yields 24 servings. Variations: Chocolate Pudding Mix: Add 3/4 cup of cocoa. Caramel Pudding mIx: Substitute firmly packed brown sugar for granulated sugar.

------------------------

846437 -- HOMEMADE PUDDING FROM MIX



1 1/4 c. vanilla pudding mix
2 1/2 c. warm water
1 tbsp. butter or margarine
1 egg, beaten
3/4 tsp. vanilla

Combine mix with water in top of double boiler. Place over boiling water and stir constantly until thickened. Cover and cook 10 minutes longer. Add butter. Remove from heat and slowly blend half of mixture with egg. Add egg mixture to remaining pudding, stirring constantly. Cook over hot water 1 minute longer. Remove from heat and stir in vanilla. Chill. Yields 6 servings.

------------------------

846438 -- CRAB - CORN PUDDING



4 c. milk (1 lg. can & enough milk to
make 2 c.)
1 c. yellow corn meal
2 tbsp. sugar
1/4 tsp. salt
Pinch cayenne pepper
4 eggs
1/2 tsp. baking powder
1/2 c. margarine, melted & cooled
1 lb. crab meat (2 cans)
1 can fresh or frozen corn

In saucepan, bring milk to boil. Stir in corn meal, sugar, salt and cayenne pepper. Return to boil. Stir and simmer 5-6 minutes. Remove from heat. Cool 10 minutes. In bowl, whisk together eggs, melted butter and baking powder. Stir in corn. Add milk, corn mixture. Stir in combine. Fold in crab. Pour mixture into well buttered 2 1/2 quart dish. Bake at 350 degrees for 45 minutes to 1 hour until lightly browned and knife comes out clean.

------------------------

846439 -- PENUCHE



1 1/4 c. granulated sugar
1 1/4 c. brown sugar
1/3 c. light cream
1/3 c. milk
2 tbsp. butter or margarine
1 tsp. vanilla
1/2 c. broken walnuts or pecans

Butter sides of heavy 2 quart saucepan. In it combine sugars, cream, milk and butter. Heat over medium heat, stirring constantly, until sugars dissolve and mixture comes to boiling. Cook to soft ball stage (238 degrees), stirring only if necessary. Immediately remove from heat and cool to lukewarm (110 degrees). Do not stir. Add vanilla. Beat vigorously until candy becomes very thick and starts to lose its gloss. Quickly stir in nuts and spread in buttered shallow pan. Score while warm; cut when firm.

------------------------

846440 -- CHEESE PUDDING



8 slices white bread, buttered (crusts
removed)
1/2 lb. cheddar cheese (sharp)
3 whole eggs
1 tsp. salt
1 scant tsp. mustard
1/4 tsp. red pepper
2 c. milk

Remove crust and lightly butter 8 slices white bread; cut into cubes. Grate 1/2 pound sharp cheddar cheese. Alternate in baking dish with bread, finishing with cheese layer on top. Beat 3 whole eggs, 1 teaspoon salt, 1 scant teaspoon mustard, 1/4 teaspoon red pepper. Add 2 cups milk to egg mixture. Pour over bread-cheese mixture and let stand in refrigerator at least 8 hours -- preferably overnight. This is good at breakfast, brunch of lunch. Bake at 350 degrees for about 40 minutes.

------------------------

846441 -- CHEESE PUDDING



10 slices bread
2 c. milk
3 eggs
1/2 lb. cheese
1 tsp. salt
Butter

Take 10 slices of bread, crusts remaining, butter well and cut into cubes. Put in baking dish, alternating with grated cheese, then pour over the following: milk, salt, eggs, beaten. Let stand several hours or overnight before baking. Bake at 275 degrees for about 45 minutes. Serves 6. (Special Hint: I don't use as much cheese and sometimes I bake at 300 degrees for less time.)

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846442 -- BAKED PINEAPPLE BREAD PUDDING



3/4 stick margarine
1 c. sugar
5 slices bread, cubed
4 eggs, beaten
1 can (1 lb.) crushed pineapple
(undrained) or tidbits

Cream sugar and margarine, add beaten eggs and beat well. Add pineapple, fold in bread cubes. Bake in greased 1 1/2 quart casserole, or deep pie plate, uncovered, 45 minutes to one hour at 350 degrees. Serves 8.

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846443 -- PINEAPPLE BREAD PUDDING



1/4 c. butter or margarine, softened
1 (4 serving pkg.) instant vanilla
pudding mix
1 tsp. ground cinnamon
3 eggs
3 c. milk
1 (8 oz.) can crushed pineapple in
its own juice
2/3 c. flaked coconut
1/2 c. raisins
1 tsp. vanilla
8 slices day old white bread, cut in
1/2 inch cubes

In a large mixer bowl cream together butter or margarine, vanilla pudding mix, and cinnamon until fluffy. Add eggs, one at a time, beating well after each addition. In another bowl combine milk, undrained pineapple, coconut, raisins and vanilla. By hand, blend milk mixture into creamed mixture (mixture will look curdled). Fold in bread cubes. Pour into an ungreased 2 quart casserole or 8 x 8 x 2 baking dish. Place casserole or baking dish in larger shallow pan on oven rack. Pour hot water into larger pan to a depth of 1 inch. Bake in 325 degree oven 1 1/4 hours for casserole (1 hour for baking dish) or until knife inserted off center comes out clean. Serves 8.

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846444 -- YORKSHIRE PUDDING



1 c. flour, sifted
1/4 tsp. salt
3 eggs, beaten
1 c. milk
8 tsp. fat drippings from roast beef

Forty-five minutes before roast beef is done, prepare the following: Sift flour and salt into a bowl. Add eggs mixed with milk. Beat vigorously for several minutes. Put 1 teaspoon hot fat drippings from roast into 8 muffin cups. Fill muffin cups 1/2 full. Bake 15 minutes at 425 degrees. Reduce temperature to 375 degrees and bake 30 minutes. NOTE: This pudding puffs up just like popovers and must be served immediately. Yields 4 servings.

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846445 -- GRAPENUT PUDDING



1 tsp. grated lemon rind
4 tbsp. butter
1 c. sugar
2 egg yolks (beaten well)
3 tbsp. lemon juice
2 tbsp. flour
4 tbsp. Grape Nuts
1 c. milk
2 egg whites (beaten stiff)

Add lemon rind to butter and cream well. Add sugar gradually. Blend after each addition. Add egg yolks. Beat thoroughly. Add lemon juice, flour, Grape Nuts and milk; mix well. Fold in egg whites. Turn into greased baking dish. Place this pan in a pan of HOT water and bake at 325 degrees for 1 hour 15 minutes.

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846446 -- CHRISTOPHER'S PUDDING PIE



1 pkg. reg. chocolate pudding
2 1/2 c. milk
2 tbsp. sugar
1 (8 oz.) pkg. cream cheese
1 pie shell

Cook pudding, milk and sugar to a boil. Pour hot mixture over cream cheese and mix well. Pour into baked pie shell. Refrigerate 2 hours.

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846447 -- FLUFFY PUDDING FROSTING



1 c. cold milk
1 (4 oz.) pkg. Jello instant pudding,
any flavor
1 (8 oz.) container Cool Whip, thawed

Pour milk into bowl. Add pudding. Mix with mixer, about 2 minutes. Blend in Cool Whip. Frost cake, cupcakes, etc. Keep refrigerated. My family loves this frosting. It's not real sweet. (You can also add 1/4 cup of powdered sugar after pudding mixture.)

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846447 -- FLUFFY PUDDING FROSTING



1 c. cold milk
1 (4 oz.) pkg. Jello instant pudding,
any flavor
1 (8 oz.) container Cool Whip, thawed

Pour milk into bowl. Add pudding. Mix with mixer, about 2 minutes. Blend in Cool Whip. Frost cake, cupcakes, etc. Keep refrigerated. My family loves this frosting. It's not real sweet. (You can also add 1/4 cup of powdered sugar after pudding mixture.)

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846448 -- YORKSHIRE PUDDING



2 eggs, at room temperature
1 c. milk
1 c. flour
Dash of salt
Drippings from prime rib roast

Have milk and eggs at room temperature. Beat eggs until fluffy, add milk and beat in flour and salt until light and bubbly. When roast is almost done, remove about 5 or 6 tablespoons of drippings from the pan. Pour drippings in an 18-inch square pan and place in hot oven. Beat pudding again and pour immediately into hot drippings. Bake in a preheated 450 degree oven for 15 minutes. Reduce heat to 350 degrees and bake 10 minutes longer. During the last 10 minute baking period, remove roast, place on a rack above pudding, and let the meat juices drip from roast onto top of the pudding. You will have a puffy and well-browned pudding. Serve immediately as it will fall after about 5 minutes. Serves 4. Easily doubles. NOTE: Line oven with foil for easier clean up!

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846449 -- YORKSHIRE PUDDING



1 c. milk
1 c. flour
3 eggs
4 tbsp. margarine
9 x 13 pan

In pan melt 4 tablespoon margarine at 425 degrees. Beat 1/2 cup milk and eggs well. Add flour. Beat. Add rest of milk. Beat smooth. Pour into prepared pan. Bake 20 minutes at 425 degrees. Will be puffy and brown.

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846450 -- DATE PUDDING



3 eggs, well beaten
4 tbsp. flour, sifted
1 c. dates, chopped
1 c. nuts, chopped
1/2 c. sugar
1 tsp. baking powder
Pinch of salt

Mix well. Bake in moderate oven. Serve with butter sauce. 1 c. sugar
2 tbsp. butter
1 tsp. flour

Cream all and 1 cup boiling water. Boil until done. Add either lemon or vanilla flavoring.

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846451 -- PLUM PUDDING



1 c. suet, chopped fine
1 tsp. salt
1 c. sugar
1 c. currants
1 c. raisins
3 eggs
3 c. coarse bread crumbs, packed firm
1/2 c. molasses and 1 tsp. soda,
mixed together
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cloves

Mix dry ingredients together. Soak bread crumbs in cold water, squeeze dry and add to dry mixture. Beat eggs to foam. Add to first mixture. Add molasses in which soda has been beaten to a foam. Steam for 3 1/2 hours. Serve with Hard Sauce. --HARD SAUCE--

1/2 c. butter
1 c. sugar (powdered) creamed

1 egg yolk
1/2 c. cream
Beaten white of egg
Flavor with vanilla



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846452 -- HOT FUDGE PUDDING CAKE



1 c. all purpose flour
3/4 c. sugar
2 tbsp. cocoa
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 tbsp. margarine, melted
1 c. chopped nuts (opt.)
1 c. brown sugar
1/4 c. cocoa
1 3/4 c. hot water

Grease 9" pan. Preheat oven to 350 degrees. Into a large bowl sift together flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk and melted margarine. Blend in nuts. Spread into greased pan. Sprinkle brown sugar and 1/4 cup cocoa over entire batter. Bake for 35 to 40 minutes. Let cool before slicing. It makes its own chocolate sauce. Great with vanilla ice cream or whipped cream.

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846453 -- PINEAPPLE & PUDDING CAKE



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.

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846454 -- SUGAR FREE BANANA PUDDING CAKE



1 Angel Food cake (split in half)
2 bananas, sliced
2 sm. sugar free instant pudding
(fixed to serve)

Place half of the cake in the bottom of a large bowel. Arrange bananas on top of cake, pour 1 pre-fixed pudding over that. Put the other half of cake on top and pour remaining pudding over cake. Chill and serve.

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846455 -- UGLY DUCKLING PUDDING CAKE



1 pkg. (2 layer size) yellow cake mix
1 pkg. Jello lemon flavor instant pie
filling
1 can fruit cocktail, including syrup
1 c. coconut
4 eggs
1/4 c. oil
1/2 c. brown sugar, firmly packed
1/2 c. nuts, chopped

Blend all ingredients except brown sugar and nuts in a large mixer bowl. Beat 4 minutes at medium speed. Pour into greased and floured 13 x 9 inch pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees for 45 minutes until cake springs back when lightly pressed and pulls away from sides of pan. DO NOT UNDERBAKE. Cool in pan 15 minutes. Serve warm or cool, with Cool Whip if desired.

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846456 -- COCONUT PUDDING CAKE



1 pkg. (2 layer size) white cake mix
1 pkg. coconut or vanilla flavor
instant pudding mix
4 eggs
1/2 c. water
1/4 c. oil
1 c. flaked coconut

Blend all ingredients except coconut in large mixing bowl. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 25 to 30 minutes. Cool in pan 15 minutes, remove and cool on racks, (or 9 x 13 inch or larger if cut in squares to serve.)FROSTING:
1 (8 oz.) can crushed pineapple, in
juice
1 pkg. (4 serving size) coconut or
vanilla instant pudding mix
1 (9 oz.) container frozen whipped
topping, thawed
1 c. flaked coconut (optional)
1 c. nuts (optional)

Combine crushed pineapple pudding mix and fold in 1 container frozen whipped topping. Add coconut and nuts if desired.

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846457 -- CHOCOLATE PUDDING CAKE



1 1/2 c. sugar
2 c. flour
1/2 tsp. salt
4 tsp. cocoa
4 tsp. baking powder
1 c. milk
6 tbsp. margarine
2 tsp. vanilla

Mix dry ingredients, add margarine, milk and vanilla. Spread in a greased 11 x 13 inch cake pan. Sprinkle the top of batter with a mixture of: 1 c. brown sugar 1/2 c. cocoa Pour 3 cups very warm water over the top and bake at 350 degrees for 40 minutes.

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846458 -- CHERRY PUDDING CAKE



1 tbsp. butter
1 c. sugar
1 c. milk
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt

Pour into a greased 9 x 13 inch pan.FILLING:
1 c. cherries
1 c. cherry juice
1/2 to 1 c. sugar
1 c. boiling water
Sm. pieces of butter (2 tsp.)

Pour filling over top of first mixture. Place in oven and bake for 45 minutes at 350 degrees.

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846459 -- HOT FUDGE PUDDING CAKE



1 c. flour
2 tsp. baking powder
3/4 c. sugar
1/2 c. milk
1 tsp. vanilla
1/4 tsp. salt
2 tbsp. cocoa
2 tbsp. oil
Nuts (optional)

In a 9 inch microwave pan, put flour, baking powder, salt, sugar and cocoa. Mix, then stir in milk, oil and vanilla.TOPPING:
1 c. brown sugar
1/4 c. cocoa

Sprinkle on topping. Pour over this: 1 3/4 cup boiling water. Microwave 10 minutes, turning 3 times. Serve with ice cream or whipped topping. May be baked in regular oven at 350 degrees for 30 minutes.

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846460 -- CHOCOLATE PUDDING CAKE



1 pkg. chocolate pudding
1 box chocolate cake mix
1 sm. bag chocolate chips
1 c. chopped nuts

Cook pudding as directed. Mix cake as directed. Mix pudding and cake together and pour into a greased and floured 9"x13" pan. Sprinkle nuts and chocolate chips on top. Bake according to directions on the cake mix box.

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846461 -- CHOC-CHIP PUDDING COOKIES



2 1/4 c. flour
1 tsp. baking soda
1 c. soft butter
1/4 c. granulated sugar
3/4 c. brown sugar
1 tsp. vanilla
2 eggs
1 pkg. (12 oz.) chocolate chips
1 c. nuts (opt.)
1 pkg. (4 serving size) INSTANT
pudding & pie filling, any flavor

Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in eggs; gradually add flour mixture, then stir in chips and nuts. Batter will be stiff. Drop by rounded teaspoonfuls onto ungreased baking sheets, about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Makes about 7 dozen.

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846462 -- HOT FUDGE PUDDING CAKE



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

Mix and pour into ungreased 9"x9" pan. Mix together 1 cup brown sugar and 1/4 cup cocoa. Pour over all 1 3/4 cups hot water. Bake 45 minutes at 350 degrees.

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846462 -- HOT FUDGE PUDDING CAKE



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

Mix and pour into ungreased 9"x9" pan. Mix together 1 cup brown sugar and 1/4 cup cocoa. Pour over all 1 3/4 cups hot water. Bake 45 minutes at 350 degrees.

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846463 -- PUDDING DESSERT



Mix the following as for pie crust and spread in the bottom of pan (either 9"x13" or 8"x11"): 1/2 c. margarine 2 tbsp. sugar 1/2 c. nuts Bake at 350 degrees for 15 minutes. Cool. Cream thoroughly the following ingredients and pour over the crust: 1 c. Cool Whip 1 c. powdered sugar Chill until set. Prepare as directed on the package any flavor: 3 c. milk Spoon on top of cream cheese mixture. Chill until set. Top with 1 cup Cool Whip and chopped nuts.

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846464 -- HOT FUDGE PUDDING CAKE



1 c. flour
3/4 c. sugar
2 tbsp. cocoa
1/4 tsp. salt
2 tsp. baking powder
1/2 c. milk
2 tbsp. shortening, melted
1 c. chopped nuts
1 c. brown sugar
1/4 c. cocoa
1 3/4 c. hot water

Measure flour, sugar, 2 tablespoons cocoa, baking powder and salt into bowl. Blend in milk and shortening. Stir in nuts. Pour into ungreased glass 9"x9" square pan. Stir together brown sugar and 1/4 cup cocoa. Sprinkle over batter. Pour 1 3/4 cup hot water over batter. Bake at 350 degrees for 40 to 45 minutes or until cake is no longer doughy. 5 to 6 big servings. Serve warm with ice cream or Cool Whip.

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846465 -- FRUIT PUDDING CAKE



2 c. sifted flour
1 1/2 c. sugar
2 tsp. soda
1/4 tsp. salt
1 (1 lb. 1 oz.) can fruit cocktail
2 eggs, beaten

Sift together flour, sugar, soda and salt. Add eggs and fruit cocktail; mix well and turn into 9"x12" greased and floured pan. Bake 1 hour at 350 degrees. Cool 10 to 15 minutes then ice.PUDDING ICING:
1/2 c. butter
1 c. confectioners' sugar
1/2 c. evaporated milk
1 egg yolk
1 tbsp. vanilla
1 c. shredded coconut
1/2 c. chopped nuts

Combine butter, sugar, milk and egg yolk in heavy saucepan. Bring to boil, cook and stir 2 minutes. Add vanilla, coconut and nuts. Cool slightly and spoon over warm cake.

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846466 -- CHOCOLATE PUDDING CAKE



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

Mix together and spread in 8" pan. Mix 1 cup brown sugar and 1/4 cup cocoa, sprinkle over mixture in pan. Pour 1 3/4 cups boiling water over top. Bake for 45 minutes at 350 degrees.

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846467 -- PUDDING CAKE



1 c. flour
1 stick butter
1 c. pecans

Mix and put in bottom of a 9"x13" pan. Bake at 350 degrees for 20 minutes. Cool. 1 c. Cool Whip 1/2 c. powdered sugar Blend cream cheese and sugar. Then mix in Cool Whip. Spread on crust. 1 box instant vanilla pudding 3 c. milk Blend these three ingredients together and spread over cream cheese layer. Top it with Cool Whip. Sprinkle with pecans and coconut. Put in refrigerator for 3 hours.

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846468 -- FOUR STACK PUDDING



LAYER 1:
1 stick butter
1/2 c. chopped pecans
1 c. flour

Mix, pack in 11"x14" pan and bake until it sticks together, 375 degrees for 15 to 20 minutes. LAYER 2:
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip
1/2 c. marshmallows (opt.)

LAYER 3:

Mix 2 small packages chocolate instant pudding with 3 cups of milk. Spread over 2nd layer.LAYER 4:

Spread Cool Whip over 3rd Layer. Grate a Hershey bar or nuts (or both) over top. Chill.

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846469 -- CINNAMON PUDDING CAKE



2 c. flour
1 c. sugar
1 c. milk
5 tbsp. margarine
2 tsp. baking powder
2 tsp. cinnamon
1/4 tsp. salt
1/2 c. chopped nuts
2 c. packed brown sugar
1 1/2 c. water

Beat together until smooth flour, sugar, milk, 2 tablespoons margarine, baking powder, cinnamon and salt. Turn batter into greased and floured 9" square pan. Sprinkle with nuts. In small saucepan bring brown sugar, water and remaining 3 tablespoons of margarine to boil, stirring constantly. Remove from heat and carefully pour over top of batter. Place in 350 degree oven for 35 to 40 minutes.

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