puddings recipes 3
846470 -- CHOCOLATE PUDDING CAKE IN A PAN
1 1/2 c. flour
1 1/3 c. white sugar
3/4 c. cocoa (1/2 in cake pan & 1/4
on top)
3 tsp. baking powder
1 tsp. salt
1 c. milk
6 tbsp. oil
Put dry ingredients in ungreased cake pan. Stir with fork to mix well. Add milk and oil. Stir until well blended. Sprinkle 3/4 cup brown sugar and 1/4 cup cocoa and 1/2 cup chocolate chips over top. Mix 1 teaspoon vanilla and 1 1/4 cups hot water and pour over top. Bake 30 to 35 minutes at 350 degrees or until surface looks dry and brown like. Serve with whipped cream or ice cream, if desired. Recipe from Women's Day magazine.
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846471 -- LEMON PUDDING CAKE
2 eggs, separated
1 tsp. grated lemon peel
1/4 c. lemon juice
2/3 c. milk
1 c. sugar
1/4 c. all purpose flour
1/4 tsp. salt
Heat oven to 350 degrees. Beat egg whites until stiff; set aside. Beat egg yolks. Stir in lemon peel, lemon juice and milk. Beat in rest of ingredients until smooth. Fold in egg whites. Pour in casserole. Place in 9"x9"x2" pan. Place in pan of water on oven rack. Bake 45 to 55 minutes.
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846472 -- RHUBARB PUDDING CAKE
1 c. sugar
2 c. flour
3 tsp. baking powder
1 tsp. salt
1 c. milk
4 tbsp. melted butter
TOPPING:
4 c. cut up rhubarb
1 c. brown sugar
1/2 c. sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
2 c. hot water
Mix first 6 ingredients. Pour batter mix into 9"x13" greased pan. Top with rhubarb, spread topping mixture over top and cover with hot water. Bake at 350 degrees for 40 minutes.
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846473 -- PINEAPPLE PUDDING CAKE
1 (18 1/4 oz.) pkg. yellow cake mix
1 c. sugar
1 (16 oz.) can crushed pineapple
12 oz. frozen whipped topping
1 c. milk
6 oz. pkg. instant butter pecan
pudding
1 c. chopped walnuts
Bake cake as directed on package. Five minutes before cake is done, mix sugar and pineapple and bring to a boil until sugar dissolves. Put several holes in top of cake and pour pineapple mixture on top of cake. Let the cake cool in the pan. Mix milk and pudding and gradually add whipped topping. Frost top of cake and sprinkle walnuts on top. Refrigerate for 2 days before eating.
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846474 -- CARROT PUDDING CAKE
1 pkg. (2 layer size) yellow cake mix
1 pkg. (4 serving size) Jello vanilla
flavor instant pudding & pie
filling
4 eggs
1/3 c. water
1/4 c. oil
3 c. grated carrots
1/2 c. raisins, finely chopped
1/2 c. chopped walnuts
1/2 tsp. salt
2 tsp. ground cinnamon
Blend all ingredients in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into 2 greased and floured 8"x4" loaf pans. Bake at 350 degrees for 45 to 50 minutes, until cakes spring back when lightly pressed and begin to pull away from sides of pans. Do not under bake. Cool in pans 15 minutes; remove and cool on racks. Frost with Orange Cream Cheese Frosting. ORANGE CREAM CHEESE FROSTING: Blend 1 tablespoon butter or margarine with 1 (3 oz.) package cream cheese and 1 tablespoon grated orange rind until smooth. Alternately add 2 1/2 cups sifted confectioners' sugar and 1 tablespoon orange juice, beating after each addition until smooth.
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846475 -- PUDDING CAKE
1 c. flour
1 c. chopped pecans
1 stick oleo
Mix softened oleo, flour and pecans. Pat in 9 x 9 inch pan. Bake until brown at 350 degrees. Cool in refrigerator. Mix: 1 c. powdered sugar 1/2 container Cool Whip (9 oz.) Spread over cooled crust, refrigerate. Mix 1 small package (3 ounce) instant vanilla pudding and 1 cup milk. Spread over cream cheese mixture. Mix 1 small package instant chocolate pudding and 1 cup milk. You then spread over vanilla pudding. Top with remaining Cool Whip, grated Hershey bars. Sprinkle with nuts.
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846476 -- HOT FUDGE PUDDING CAKE
1 c. flour*
3/4 c. sugar
2 tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 tbsp. shortening, melted
1 c. finely chopped nuts
1 c. brown sugar, packed
1/4 c. cocoa
1 3/4 c. hot water
Heat oven to 350 degrees. Measure flour, sugar, 2 tablespoons cocoa, baking powder and salt into bowl. Blend in milk and shortening; stir in nuts. Pour into ungreased square pan, 9 x 9 x 2 inches. Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour HOT water over batter. Bake 45 minutes. While warm, spoon cake into dessert dishes and spoon sauce over each serving. If desired, serve with sweetened whipped cream or ice cream. Yield: 9 servings. *If using self-rising flour, omit baking powder and salt.
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846477 -- MYSTERY HOT PUDDING CAKE
1 c. sifted flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
2 tbsp. cocoa
1/2 c. milk
2 tbsp. shortening, melted
1 c. chopped nuts
1 c. brown sugar, packed
1/3 c. cocoa
1 tsp. vanilla
A rich tasting fudge dessert. Easy to make and very inexpensive. The sauce forms a pudding over the cake while baking. Sift together into a bowl flour, baking powder, salt and cocoa; stir in milk and shortening, melted. Blend in chopped nuts. Spread in 9" square pan. Sprinkle with mixture of brown sugar and cocoa. Pour over entire batter, 1 3/4 cups hot water. Add vanilla to hot water before pouring over batter. Bake at 350 degrees for about 45 minutes. Makes about 9 servings. During baking, cake mixture rises to top and chocolate sauce settles to bottom. Invert squares of pudding on dessert plates. Dip sauce from pan over each serving. Serve warm with ice cream or whipping cream.
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846478 -- PUDDING POKE CAKE
1 pkg. (2 layer size) yellow or
chocolate cake mix
2 pkgs. (4 serving size) Jello
instant pudding & pie filling, any
flavor
1 c. confectioners' sugar
4 c. cold milk
Prepare cake mix as directed on package, baking in 13"x9" pan. Remove from oven. Immediately poke holes down through cake to pan with round handle of wooden spoon. Holes should be at 1" intervals. Combine pudding mix with sugar in large bowl after holes are made. Gradually stir in milk. Beat at low speed of electric mixer for not more than 1 minute. (Don't over beat.) Quickly, before pudding mixture thickens, pour about 1/2 of the thin pudding mixture evenly over warm cake and into holes to make strips. Allow remaining pudding mixture to thicken slightly; spoon over top, swirling to frost the cake. Chill at least 1 hour. Store cake in refrigerator. Makes 18 servings.
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846479 -- PINEAPPLE MERINGUE BREAD PUDDING
3 c. 1/2" cubes French bread
1 (15 1/4 oz.) can crushed pineapple,
drained (reserve syrup)
3 eggs, separated
1/2 c. packed brown sugar
1/2 tsp. grated lemon peel
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 c. coconut milk (1 (7 3/4 oz.) can
sweetened reconstituted coconut
juice can be substituted)
1/4 tsp. cream of tartar
1/4 c. sugar
Place bread cubes in greased oblong baking dish, 10" x 6" x 1 1/2" or square baking dish, 8"x8"x2". Spread pineapple on top. Beat egg yolks slightly; stir in brown sugar, lemon peel, cinnamon, salt and the reserved syrup. Slowly stir in milk. Pour over bread cubes and pineapple. Bake, uncovered in 350 degree oven until knife inserted halfway between center and edge comes out clean, 30 to 40 minutes. Remove from oven. Beat egg whites and cream of tartar on medium speed until foamy. Beat in 1/4 cup of sugar, 1 tablespoon at a time, continue beating until stiff and glossy. Spread over pudding. Bake until delicate golden brown, 8 to 10 minutes. Let stand 5 minutes.
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846481 -- RHUBARB PUDDING CAKE
Yellow cake mix
4 c. rhubarb
1 c. sugar
1 c. whipping cream
Prepare yellow cake mix according to directions. Put 4 cups rhubarb on top. Pour 1 cup sugar over rhubarb. Pour 1 cup cream over everything. Bake well. Serve with whipped cream.
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846482 -- CHOCOLATE PUDDING CAKE
1 chocolate cake mix with pudding
Make according to directions. When cake is half cooled punch holes in cake and pour: Let cake cool completely and add: Cool Whip Pour Cool Whip over caramel.
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846483 -- CHOCOLATE PUDDING CAKE
1 chocolate cake mix with pudding
Make according to directions. When cake is half cooled, punch holes in cake and pour over: Let cool and add: Put Cool Whip on top.
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846484 -- PUDDING CAKE DESSERT
CRUST:
2 c. flour
1/2 c. brown sugar
1 c. oleo
1 c. nuts
1 tsp. vanilla
Cream oleo and add other ingredients. Pat down in 13x9 inch pan. Bake 12 minutes at 450 degrees. Crumble with a fork while hot and pat down.FILLING:
1 (8 oz.) cream cheese, softened
1 c. powdered sugar 1 c. Cool Whip Mix and spread on cool crust: 1 sm. pkg. instant chocolate fudge pudding 3 c. milk Beat until thick and spread over cheese mixture. Top with Cool Whip and pecans. Chill.
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846485 -- RHUBARB PUDDING CAKE WITH SAUCE
1 c. granulated sugar
1 egg
2 tbsp. melted margarine
1 c. buttermilk
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
2 c. all purpose flour
1 c. diced fresh rhubarb
Blend sugar, egg, and butter. Beat in buttermilk until smooth. Stir together salt, baking soda, baking powder, and flour. Sift dry ingredients into buttermilk mixture and stir in rhubarb. Pour into greased 9 inch square baking pan. Combine following: 2 tablespoons melted margarine with 1/2 cup sugar and sprinkle on top of batter. Bake at 350 degrees for 45 minutes or until cake test done.Sauce:
1/2 c. evaporated milk
1/2 c. margarine
1 c. sugar
1 tsp. vanilla*
Bring to a boil and cook 1 minute, stirring constantly. Remove from heat and stir in vanilla. Serve sauce over cake. Makes 10 to 12 servings.
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846486 -- PUDDING-WICHES
1 1/2 c. cold milk
1/2 c. creamy peanut butter
1 (4-serving size) pkg. Jello instant
pudding mix
24 graham crackers
Add milk gradually to peanut butter in a deep bowl, blending until smooth. Adding pudding mix, beat slowly at lowest speed until well-blended (about 2 minutes). Let stand 5 minutes. Spread 1/2 inch thick on 12 crackers. Top with remaining crackers. Freeze three hours before eating.
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846487 -- CARAMEL APPLE PUDDING CAKE
1 c. flour
2/3 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/3 tsp. salt
Dash ground cloves
4 med. apples, peeled and cut into
1/2 inch pieces
1/2 c. pecans, chopped
3/4 c. dark brown sugar
1/4 c. butter, melted
3/4 c. boiling water
1/2 c. milk
Vanilla ice cream and whipped cream
In large bowl stir together flour, sugar, baking powder, cinnamon, salt, and cloves. Add milk and mix. Stir in apples and pecans. Turn into ungreased 2 quart dish. In separate bowl combine brown sugar, melted butter and boiling water; pour evenly over batter. Bake at 375 degrees for 45-55 minutes. Serve warm with vanilla ice cream and whipped cream.
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846488 -- DATE PUDDING
1 c. dates. cut fine
1 c. English walnut nuts
1 c. granulated sugar
3 eggs, beaten separate
2 tsp. flour
1 tsp. baking flour
Bake 45 minutes and serve with cream or sauce.
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846489 -- GRANDMA'S BREAD PUDDING
2 1/4 c. milk
2 slightly beaten eggs
2 c. bread cubes
1/2 c. brown sugar
1 tsp. vanilla
1/4 tsp. salt
1 tsp. cinnamon
Combine all ingredients, pour into 3 quart baking dish. Place dish in pan with 1 inch water. Bake 45 minutes at 350 degrees.
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846490 -- SUGAR PLUM PUDDING CAKE
2 c. all-purpose flour
1 1/2 c. sugar
1 1/4 tsp. baking soda
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. salt
3/4 c. salad oil
3 eggs
1 c. buttermilk
1 c. cooked prunes, pitted and
quartered
1 c. chopped walnuts (optional)
Sift dry ingredients together 3 times. Add other ingredients in order given and mix well. Grease and flour bundt pan. Pour in cake mixture and bake at 375 degrees for 40 to 45 minutes.GLAZE:
1 c. sugar
1/2 c. buttermilk
1 tsp. vanilla
1 tsp. white corn syrup
1/2 c. (1 stick) butter
Put all ingredients in a pan. Stir. Bring to boil. Pour over cake while cake is hot and still in pan. Let cake cool before removing from pan. (Half of glaze is plenty.)
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846491 -- HOT FUDGE PUDDING CAKE
1 c. flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
1 1/2 tbsp. cocoa
1/2 c. milk
2 tbsp. melted butter
1 tsp. vanilla
SAUCE:
1 c. brown sugar
2 tbsp. cocoa
1 1/4 c. hot water
Preheat oven to 350 degrees. Mix cake ingredients together and pour into greased 9 inch round layer pan. Bring sauce to boil and pour over cake mixture. Bake 25-30 minutes. Serve hot with vanilla ice cream.
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846492 -- CHOCOLATE CHIP PUDDING COOKIES
2 1/4 c. unsifted flour
1/2 tsp. baking soda
1 c. melted butter
1/4 c. sugar
3/4 c. brown sugar
1 pkg. vanilla pudding mix
1 tsp. vanilla
2 eggs
1 Pkg. (12 oz.) chocolate chips
Mix flour with baking soda. Combine butter, sugars, pudding mix and vanilla in large bowl. Beat until smooth and creamy. Add beaten eggs. Add flour mixture, then stir in chips. Drop by rounded teaspoonfuls onto ungreased baking sheet about 2 inches apart. Bake at 350 degrees for 8-10 minutes.
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846493 -- PUDDING COOKIES
1 c. Bisquick
1 pkg. favorite instant pudding
1/4 c. salad oil
1 egg
Heat oven to 350 degrees. Mix all ingredients until dough forms a ball. Shape dough into balls, using 1 teaspoon for each. Place on ungreased baking sheet. Dip bottom of glass into sugar; press on balls to flatten Bake 8 minutes. Makes 2 1/2 dozen cookies. NOTE: It takes about 10 minutes to mix and get these cookies in the oven. Ideal for unexpected company.
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846494 -- CRANBERRY PUDDING CAKE
1 pkg. yellow cake mix
1 sm. pkg. lemon instant pudding
4 eggs
1/4 c. oil
1 c. sour cream
1/2 c. nuts
1 can jellied cranberry sauce (cut
into sm. cubes)
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846495 -- BANANA PUDDING
1 Jello instant vanilla pudding
1 can Eagle Brand
1 sm. Cool Whip
3-4 bananas
Vanilla wafers
Lemon juice
Make pudding according to directions, stir in Eagle Brand. Fold in Cool Whip. Slice bananas and add enough lemon juice to cover; juice keeps the bananas from turning brown. Place wafers in bowl, add few bananas. Pour in pudding. Repeat until ending with pudding. Crush wafers and sprinkle on top for decoration.
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846496 -- BANANA PUDDING CAKE
1 or 2 sm. ripe bananas
1 pkg. yellow cake mix
1 pkg. Jello instant pudding (banana
cream or vanilla)
4 eggs
1 c. water
1/4 c. oil
1/2 c. chopped nuts
Slice bananas into large bowl; beat until well mashed. Add remaining ingredients. Blend; then beat at medium speed of electric mixer for 2 minutes. Pour into well-greased and floured tube pan. Bake at 350 degrees for 60-70 minutes. Let cool in pan 15 minutes. Remove from pan and finish cooling. Sprinkle with powdered sugar.
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846497 -- CHOCOLATE CHIP PUDDING COOKIES
2 1/4 c. flour
1 tsp. baking soda
1 c. margarine, soft
3/4 c. light brown sugar
1/4 c. sugar
1 pkg. instant pudding mix (may use
chocolate, butterscotch, vanilla,
or butter pecan)
1 tsp. vanilla
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts
2 eggs
Mix flour with soda. Combine butter, sugars, pudding mix, vanilla in large mixing bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Then stir in chips and nuts. Batter will be stiff. Drop in teaspoon size pieces on ungreased baking sheets, 2 inches apart. Bake at 375 degrees for 8 to 10 minutes.
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846498 -- HOT FUDGE PUDDING CAKE
During baking a cake layer forms on top and a rich chocolate sauce appears on bottom. Serve with topping of whipped cream, vanilla ice cream or milk. 1 c. granulated sugar 3 tbsp. plus 1/3 c. unsweetened cocoa powder 1/2 c. milk 1 tsp. vanilla 1 2/3 c. hot tap water Confectioners' sugar (optional) Mix buttermilk mix, 1/2 cup granulated sugar and 3 tablespoons cocoa in greased 8 inch square baking dish. Stir in milk and vanilla mix until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup granulated sugar. Pour on water. Bake in preheated 350 degree oven 40 minutes or until top is firm. Dust with confectioners' sugar. Serve at once in dessert bowls with sauce spooned over cake. Makes 6 servings.
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846499 -- CHOCOLATE BRANDY PUDDING CAKE
1 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. granulated sugar
Pinch of cinnamon
1/2 c. cocoa
1/4 c. milk
1/4 c. cream
1 tsp. vanilla extract
4 tbsp. (1/4 stick) melted butter,
cooled
3/4 c. dark brown sugar
1/2 c. brandy
1 c. boiling water
Whipped cream (optional)
Sift the flour with the baking powder, baking soda, salt, 3/4 cup of the sugar, cinnamon and half the cocoa. Set aside. In a bowl, combine the milk, cream and vanilla. Pour the wet ingredients into the dry ingredients along with the melted butter. Stir to make a thick batter. Spread evenly in an ungreased 9 inch baking pan, preferably glass or ceramic. In a small bowl, combine the brown sugar, remaining granulated sugar and remaining cocoa. Sprinkle evenly over the batter. Combine the brandy and the water and pour over the top of the batter. Bake in a preheated 350 degree oven for 50 minutes. The cake will be set around the sides and the top will be very loose and bubbly. Cool in the pan on a rack for an hour or more. Slice or "scoop" to serve. Serve with chipped cream, if desired. This is a fantastic cross between brownies, fudge, chocolate pudding and an after-dinner brandy!
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846500 -- MILK PUDDING DESSERT
This recipe comes from Argentina.4 big c. milk
6 egg yolks
2 big c. sugar
A pinch of cinnamon
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846501 -- CREAMY BANANA PUDDING
1 (5 1/4 oz.) box instant vanilla
pudding mix
2 c. milk
1 tsp. vanilla
1 (8 oz.) carton dairy sour cream
2/3 c. sugar
1 (8 oz.) container frozen non-dairy
whipped topping, softened
1 (12 oz.) box vanilla wafers
3 slices bananas
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846502 -- OZARK PUDDING
1 egg
1/2 c. raw apples
3 heaping tbsp. flour
1/2 c. chopped pecans
1/8 tsp. salt
1 tsp. vanilla
3/4 c. sugar
1/2 tsp. cinnamon
1 1/2 tsp. baking powder
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846503 -- CRANBERRY PUDDING CAKE
1 pkg. (2 layer size) yellow cake mix
or pudding-included cake mix
1 pkg. (4 serving size) lemon instant
pudding & pie filling
4 eggs
1 c. (1/2 pt.) sour cream
1/4 c. oil
1/2 c. chopped nuts
1 (8 oz.) can jellied cranberry
sauce, cut in sm. cubes
Combine cake mix, pudding mix, eggs, sour cream, oil and nuts in mixing bowl. Blend, then beat medium speed for 4 minutes. Fold in cranberry cubes. Pour into two 9 x 5 inch loaf pans that have been greased and floured. Bake at 350 degrees for 50-55 minutes. Let cool in pan. Variations: Use lemon cake with lemon or vanilla pudding or yellow cake with coconut cream pudding.
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846503 -- CRANBERRY PUDDING CAKE
1 pkg. (2 layer size) yellow cake mix
or pudding-included cake mix
1 pkg. (4 serving size) lemon instant
pudding & pie filling
4 eggs
1 c. (1/2 pt.) sour cream
1/4 c. oil
1/2 c. chopped nuts
1 (8 oz.) can jellied cranberry
sauce, cut in sm. cubes
Combine cake mix, pudding mix, eggs, sour cream, oil and nuts in mixing bowl. Blend, then beat medium speed for 4 minutes. Fold in cranberry cubes. Pour into two 9 x 5 inch loaf pans that have been greased and floured. Bake at 350 degrees for 50-55 minutes. Let cool in pan. Variations: Use lemon cake with lemon or vanilla pudding or yellow cake with coconut cream pudding.
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846504 -- PUDDING IN A CAKE
1 white cake mix
1/2 c. water
1/2 c. oil
1/2 c. milk
2 sm. pkgs. instant pudding (any
flavor)
4 eggs, one at a time
Bake at 350 degrees for 35 minutes.FROSTING:
1 lg. Cool Whip
1 lg. instant pudding (same flavor
put in cake)
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846505 -- APPLE PUDDING
Cream: 1/2 c. shortening Add: 2 c. flour 1 tsp. salt 2 tsp. cinnamon 1 tsp. nutmeg 2 tsp. soda Add 5 or 6 large apples, diced and 1/2 cup nuts. Bake at 325 degrees for 30 minutes in 9 x 13 inch pan.CARAMEL BUTTER SAUCE:
1/2 c. butter
1/2 c. cream
Cinnamon to taste
1/2 c. brown sugar
1/2 c. white sugar
Cook until thick. Pour over apple pudding while sauce is hot.
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846506 -- STRAWBERRY PUDDING CAKE
1 c. flour
1 c. milk
1/4 c. shortening
3 tbsp. shortening
1 tsp. baking soda
1/2 tsp. salt
1 qt. fresh strawberries (or 2 pkgs.
frozen)
Place strawberries in bottom of baking dish. Add small amount of water to strawberries. Place in preheated 350 degree oven. Mix all other ingredients together. Remove strawberries from oven. Pour mixture on top of berries. Bake approximately 30 minutes at 350 degrees.
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846507 --
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846508 -- STRAWBERRY PUDDING CAKE
2 angel food cakes
1 lg. c. crushed pineapple, drained
3 lg. pkg. frozen
strawberries, drained,
or 2 qt. fresh
strawberries
1 lg. (6 oz.) pkg. vanilla pudding,
made according to pkg. directions
1 (8 oz.) Cool Whip
Break cake into 1/2 inch pieces in a 9x13 inch pan. Cover with pineapple and strawberries. Pour pudding over cake and top with Cool Whip. Chill 6 hours.
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846509 -- PUDDING CAKE
1 cake mix
2 pkg. instant pudding
4 c. cold milk
1 c. confectioners' sugar
Bake cake in 9x13 inch pan. Poke holes with a tip of wooden spoon throughout cake (2-3 inch intervals) as soon as you take it out of oven. After poking holes, mix sugar and pudding mix. Gradually add milk and stir. Then beat at low speed for no more than 1 minute. Quickly, before pudding thickens, pour half of mix over warm cake. Allow remaining pudding to thicken; then spoon and swirl to frost cake. Chill 1 hour. Store cake in refrigerator.
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846510 -- EXCELLENT LEMON PUDDING CAKE
1 Betty Crocker cake mix. Make and bake according to the recipe on the box. Bake in a 9 x 13 inch pan. Cool cake.TOPPING:
1 small box of lemon pudding (cook according to recipe on the box and cool completely, could be made the night before. I like the Jello brand). Spread the cooled pudding on top of the cooled cake. Then frost with the following frosting: 2 egg whites 1/3 c. water Put this in a double boiler, cook and beat at high speed for 7 minutes (water should not touch the bottom of the pan while boiling). Then remove from boiling water and add 1 teaspoon of vanilla and 3 teaspoons of powdered sugar and beat 2 more minutes. Cool slightly, spread this on top of the lemon filling. Then sprinkle 1/2 cup or less of coconut on top. (This keeps frosting in place.) I receive many compliments on this cake.
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846511 -- JELLO PISTACHIO PUDDING CAKE
1 pkg. (4 serving) size Jello instant
pudding mix
1 pkg. 2 layer size yellow cake mix
1/2 tsp. almond extract
4 eggs
1 1/4 c. water
1/4 c. oil
7 drops green food coloring optional
Combine all ingredients blend, beat 2 minutes. Pour into greased and floured tube pan or bundt pan, bake at 350 degrees for 50 to 55 minutes.
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846512 -- LEMON PUDDING CAKE
1 c. sugar
2 tbsp. flour
1 tbsp. butter
1 c. milk
Juice and rind of 1 lemon
Pinch of salt
2 eggs, separated
Cook this in a Pyrex or glass dish that you can put in a pan of water, then put in oven. Cream soft butter and flour together. Add sugar, juice of lemon and rind. Beat egg yolks and milk together. Beat whites until stiff. Add egg yolks and milk mixture to flour, butter, sugar mixture. Add egg whites to mixture. Make sure your oven is ready so that mixture doesn't stand. When done, there will be pudding on bottom and cake on top. Bake at 350 degrees for 1 hour. Makes enough for 5. Can double recipes.
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846513 -- PUDDING CHEESECAKE IN 15 MINUTES
Choose tart lemon or pineapple cream flavor. 1 pkg. Jello lemon pineapple cream instant pudding 2 c. milk 9 inch graham cracker crust Stir cream cheese until very soft. Gradually blend in 1/2 cup of milk until smooth and creamy. Add remaining milk and pudding mix. Beat slowly with egg beater 1 minute. (Do not over beat.) Pour into cool graham cracker crust. Sprinkle graham crumbs on top to make it extra crunchy. Then chill. Make sure it is Jello instant pudding. This particular recipe can not be made with any other instant or cooked pudding.
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846514 -- INSTANT PUDDING CHOCOLATE CHIP COOKIES
2 1/4 c. flour
1 tsp. baking soda
1 c. soft oleo
1/4 c. white sugar
3/4 c. brown sugar
1 tsp. vanilla
1 (4 serving size) instant vanilla
pudding
2 eggs
1 c. chocolate chips
1 c. chopped nuts
Mix flour with soda. Cream oleo, sugars, vanilla and pudding, beat until smooth and creamy. Beat in eggs. Add flour mixture. Stir in chips and nuts. Drop by spoons onto UNgreased pan. Bake at 375 degrees for 8 to 10 minutes. Makes about 7 dozen. For Chocolate Chocolate Chips Cookies use chocolate pudding mix instead of vanilla.
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846515 -- HOT FUDGE PUDDING CAKE
1 1/2 c. Bisquick
1/2 c. chopped nuts
1/2 c. brown sugar (packed)
6 oz. pkg. semi-sweet chocolate pieces
1/2 c. sugar
1/2 c. milk
1 1/2 c. boiling water
Mix Bisquick, sugar, nuts and milk. Turn batter into greased 2 quart baking dish. Sprinkle with brown sugar. Pour water over chocolate pieces in small bowl. Let stand a few minutes until chocolate melts, then stir until blended. Pour over batter. Bake 350 degrees for 40-45 minutes. Let stand 5 minutes to cool slightly. During baking the pudding will rise to the top of the dish and the sauce will form at the bottom. Invert servings in sauce dish and dip sauce over pudding. Serve with ice cream if you wish. Serves 6-8.
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846516 -- LEMON CUSTARD CAKE PUDDING
2 eggs, separated
2 tbsp. butter or margarine
3/4 c. sugar
1/2 c. (from a 6 oz. can) frozen
concentrate for lemonade
2 tbsp. flour
1 c. milk
Beat egg whites until they form soft peaks in a small bowl. Save for next step. Cream butter or margarine with sugar until fluffy in medium size bowl; beat in egg yolks, then frozen lemonade. Blend in flour, then milk. Fold in beaten egg whites. Pour into greased 6 cup baking dish. Place dish in shallow pan on oven shelf; pour boiling water into pan to depth of about an inch. Bake in moderate oven (350 degree) 35 minutes, or until top is firm and golden. Spoon into dessert dishes; serve warm. (Custard, bakes on the bottom, makes tangy sauce for the fluffy cake on top).
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846517 -- CARAMEL PEAR PUDDING CAKE
1 c. all-purpose flour
2/3 c. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. milk
4 med. pears, peeled and cut into 1/2
inch pieces (about
2 cups) or 1 (16 oz.) can pears,
drained and chopped
1/2 c. chopped pecans
3/4 c. packed brown sugar
1/4 c. butter or margarine
3/4 c. boiling water
Ice cream or Cool Whip (optional)
In large mixing bowl stir together flour, sugar, baking powder, cinnamon and salt. Add milk; beat until smooth. Stir in pears and pecans. Turn into an ungreased 2-quart casserole. In bowl combine brown sugar, butter and boiling water; pour evenly over batter. Bake at 375 degrees for 45 minutes. Serve hot with ice cream.
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846518 -- CHOCOLATE PUDDING CAKE
1 c. flour
1 c. pecans, finely chopped
1 stick margarine
Mix these three ingredients together; spread into a 9x12 pan and bake at 350 degrees for 20 minutes. Mix and spread over cooled crust: 1 c. confectioners sugar 1 c. Cool Whip Mix together: 2 c. milk This will be thick. After it thickens some, pour over cream cheese. Spread rest of the 9-ounce container of Cool Whip over pudding and grate bitter chocolate over pudding. Refrigerate and serve in squares.
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846519 -- DATE NUT PUDDING CAKE
1 c. chopped dates
1 c. sugar
1 1/2 c. boiling water
1 tsp. soda
1 egg
1 1/3 c. sifted flour
3 tbsp. melted butter or oleo
1 tsp. baking powder
1/2 c. chopped black walnut meats
Cut dates. Put in pan and pour the boiling water over. Put soda in and stir gently to mix. Add the egg, sugar, butter and the flour mixture. Last, add the walnuts. Grease and flour pan. Bake 35 to 40 minutes at 325 degrees. Serve with whipped cream or Cool Whip.
------------------------
846520 -- PUDDING CAKE
1 stick oleo or 1/2 c. shortening
1 c. sugar
2 eggs
3/4 c. milk
2 c. flour
2 tsp. baking powder
1 tsp. vanilla
Cream butter and sugar. Add slightly beaten eggs and then add milk and flour alternately. Add vanilla. Pour into a greased and floured 9 or 10 inch cast iron skillet. Bake at 350 degrees for 30 or 40 minutes or until it tests done.
------------------------
846521 -- PISTACHIO PUDDING CAKE
1 (18 1/2 oz.) pkg. Duncan Hines white
cake mix
1 (3 3/4 oz.) Jello pistachio pudding
(instant)
1 c. Crisco oil
3 eggs
1/2 c. chopped pecans
1 c. club soda or 7-Up (room temp.)
Combine these 6 ingredients. Beat 4 minutes at medium speed. Pour into a greased and floured 10 inch tube pan. Bake at 350 degrees for 45 or 50 minutes.FROSTING:
2 env. whipped topping mix (Dream
Whip)
1 1/2 c. cold milk
1 (3 3/4 oz.) pkg. pistachio pudding
mix, instant
Combine Dream Whip and milk. Beat at high speed until peaks form. Add pudding mix and beat until fluffy. Spread over sides and top of cake. Decorate top of cake with pecan halves and a few sprinkles of chopped pecans.
------------------------
846522 -- CHOCOLATE CHIP PUDDING COOKIES
2 1/4 c. flour
1 tsp. soda
1 c. butter
1/4 c. brown sugar
1 (4 oz.) pkg. instant chocolate
pudding
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
1/4 c. sugar
Mix flour and soda. Combine butter, sugars, pudding mix and vanilla in large bowl. Beat until smooth. Add eggs. Gradually add flour mixture, then add chocolate chips. Drop 1-inch balls to ungreased pan. Bake at 375 degrees for 10 minutes.
------------------------
846523 -- HOT FUDGE PUDDING CAKE
1 c. flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
6 tbsp. cocoa
1 c. brown sugar
1/2 c. milk
2 tbsp. melted shortening
1 c. nuts (optional)
1 3/4 c. HOT water
Mix together flour, baking powder, salt, sugar and 2 tablespoons cocoa. Stir in the milk and shortening. Blend in the nuts. Spread batter in a 9-inch square pan. Combine brown sugar and 4 tablespoons cocoa in small bowl. Sprinkle this mixture over the batter. Pour hot water over entire batter. Bake at 350 degrees for 45 minutes. Makes 9 servings.
------------------------
846524 -- PUDDING CAKE
1 c. flour
1 1/4 c. graham cracker crumbs
1 c. melted butter
8 oz. soft cream cheese
1 1/2 c. Cool Whip
1 c. powdered sugar
1 (3.9 oz.) box chocolate (instant)
pudding
1 (3.9 oz.) box vanilla (instant)
pudding
4 c. milk
Chocolate sprinkles (optional)
Mix together the flour, graham cracker crumbs and melted butter in an ungreased cake pan. Press it in the bottom of the pan. Bake for 20 minutes at 350 degrees. Cool for 45 minutes to an hour. In a bowl combine cream cheese, Cool Whip and powdered sugar. Mix by hand until it's blended well. Spread over cooled crust. In mixer combine the chocolate and vanilla pudding with milk. Mix well. Pour on top of the cream cheese layer. (If dessert is not going to be eaten right away, freeze until about 1 hour before eating.) Before serving, top the pudding layer with a layer of Cool Whip. Sprinkle with chocolate sprinkles (optional).
------------------------
846525 -- PUDDING COOKIES
3/4 c. Bisquick mix
1/4 c. oil
1 egg
1 regular instant pudding (any flavor)
Stir mixture together. Drop by teaspoonful on baking sheet. Bake 10 minutes at 350 degrees.
------------------------
846526 -- PINA COLADA PUDDING CAKE
1/3 c. rum
1 (4 serving size) pkg. coconut cream
instant pudding
1 pkg. white cake mix
4 eggs
1/2 c. water
1/4 c. oil
1 c. flaked coconut
Blend rum, pudding, cake mix, eggs, water, and oil. Pour into 2 greased and floured 9 inch pans. Bake at 350 degrees for 25-30 minutes. Do not under bake. Cool in pan 15 minutes; remove and cool on racks. Fill and frost with Pina Colada Frosting and sprinkle with coconut. Keep refrigerated.PINE COLADA FROSTING:
8 oz. crushed pineapple with juice
1 pkg. instant coconut cream instant
pudding
1/3 c. dark rum
Combine. After mixing well, stir in 1 container of thawed whipped topping. Spread on cake.
------------------------
846527 -- CHOCOLATE CHIP PUDDING CAKE
1 box yellow cake mix
4 eggs
3/4 c. salad oil
2 (6 oz.) pkg. chocolate chips
1 sm. box instant chocolate pudding
1 c. sour cream
Put first 5 ingredients in large mixing bowl with electric mixer. Mix all until well moistened. Scrape sides and bottom of bowl. Then beat for 4 minutes on high. Pour a little less, then half of batter into a well-greased bundt pan. Sprinkle 1 package of chips on top. Repeat with rest of batter and second package of chips on top. Bake 55 to 60 minutes.
------------------------
846528 -- HASTY PUDDING
--BATTER:--
2 tbsp. margarine
1/3 c. brown sugar
1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1 c. raisins
--SYRUP:--
1 c. brown sugar
2 c. boiling water
1 tbsp. flour
1 tbsp. butter
1 tbsp. vanilla
Cream butter and sugar together. Mix flour, baking powder and salt. Add dry ingredients to creamed mixture and mix with milk. Dust raisins with flour and mix with above mixture. Put mixture in 8 inch greased pan. Cover with syrup: Combine flour and sugar, add boiling water and stir until smooth. Cook until thickened (slightly). Add margarine and vanilla. Pour over batter and bake at 350 degrees for 45 minutes.
------------------------
846529 --
----
------------------------
846530 -- PUDDING CAKE
3 eggs
3 tbsp. granulated sugar replacement
1/4 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped dates
1/3 c. mini chocolate chips
1/4 c. chopped walnuts
Beat eggs in large mixing bowl until light and fluffy. Gradually add sugar replacement, beating continually until thick. Stir in flour, baking powder and salt. Mix in dates, chocolate chips and nuts. Pour batter into a well greased 9 inch square baking pan. Bake at 350 degrees for 25-30 minutes or until cake is done. Serve the cake warm.
------------------------
846531 -- APPLE PUDDING CAKE
2 lg. apples, cored & sliced
1 1/2 tsp. lemon juice
5 tbsp. honey or equivalent sugar
substitute, suitable for baking
1/2 tsp. ground cinnamon
Pinch of nutmeg
Pinch of allspice
1 c. self-rising flour
1 lg. egg
3 tbsp. brown sugar or equivalent
brown sugar substitute, suitable
for baking
2/3 c. cold water
1 c. boiling water
Preheat oven to 375 degrees. Spray a 9 inch nonstick pan with vegetable spray. Arrange the sliced apples in the prepared pan. Sprinkle the apples with lemon juice, then the honey or sugar substitute, then the spices. Combine the flour, egg, brown sugar or brown sugar substitute, and cold water; beat until smooth. Spoon the batter over the apples. Sprinkle with additional spices. Pour the boiling water in a thin stream over the batter. Bake uncovered, for 30 minutes. Refrigerate for leftovers.
------------------------
846532 -- BANANA CREAM PUDDING CAKE
1 white cake mix
4 eggs
1 c. vegetable oil
1 c. 7-Up
1 sm. instant banana cream pudding
--FROSTING:--
1 sm. instant banana cream pudding
1 c. milk
1 (8 oz.) Cool Whip
In mixing bowl put all cake ingredients. Mix well. Bake in a greased and floured 9 x 13 inch pan at 350 degrees for 25 minutes. Or toothpick comes out clean. Try other pudding flavors like: Pistachio, lemon, French vanilla.
------------------------
846533 -- CHOCOLATE CHIP PUDDING COOKIES
2 1/4 c. unsifted all-purpose flour
1 tsp. baking soda
1 c. butter
1/4 c. sugar
3/4 c. brown sugar
1 pkg. (4 serving) chocolate or
vanilla instant pudding
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts (optional)
Mix flour with baking soda. Combine butter, sugars, pudding and vanilla in a large mixing bowl. Beat until smooth and creamy. Beat in eggs, gradually add flour mixture, stir in chips and nuts. Batter will be stiff. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheets, two inches apart. Press cookie down. Bake at 375 degrees for 8-10 minutes. 7 dozen.
------------------------
846534 -- RHUBARB CUSTARD KUCHEN
--CRUST:--
1 c. flour (heaping)
4 tbsp. powdered sugar
1/4 tsp. salt
1/2 c. margarine (1 stick)
Plus 1 tablespoon flour and 1 tablespoon sugar. --FILLING:--
4 c. rhubarb, diced
3 egg yolks
1 1/4 c. sugar
2 tbsp. flour
3/4 c. half & half
Mix crust ingredients together and pat into 11 x 7 inch pan. Sprinkle the 1 tablespoon sugar and 1 tablespoon flour over crust before adding filling. Bake at 375 degrees for 10 minutes then bake at 350 degrees for 25 minutes. May be topped with meringue. I prefer it without meringue. 3 egg whites
1/2 c. sugar
Beat egg whites until stiff. Add sugar slow. Put on kuchen when almost done. Bake a short time.
------------------------
846535 -- CHOCOLATE CAKE PUDDING
--CAKE:--
3/4 c. sugar
1 c. flour
1/4 tsp. salt
2 tsp. baking powder
2 tbsp. cocoa
1/2 c. milk
3 tbsp. melted butter
1 tsp. vanilla
Sift sugar, flour, salt, baking powder and cocoa together in a square 9" pan. Mix other ingredients into batter. --TOPPING:--
1/2 c. white sugar
1/2 c. brown sugar
1/4 c. cocoa
1/2 c. milk
1 c. water
Mix topping sugars, cocoa and sprinkle over cake batter. Pour milk and water over all and bake in 350 degree oven for 45 minutes.
------------------------
846536 -- GRANDMA'S PUDDING CAKE
1 1/2 c. flour
1 stick butter or margarine
1/2 c. chopped nuts (walnuts)
1 (8 oz.) pkg. cream cheese
1 c. confectioners' sugar
1 (12 oz.) Cool Whip
1 lg. chocolate instant pudding
2 to 3 c. milk
First: Mix flour and butter. Add nuts. Press into 9x9 inch pan. Bake at 375 degrees for 20 minutes. Second: Mix cream cheese and powdered sugar. Fold in 1/2 of Cool Whip. Place on top. Third: Mix pudding and milk, place on top. Fourth: Top with rest of Cool Whip.
------------------------
846537 -- FUDGE PUDDING CAKE
1 c. flour
2 tsp. baking powder
1 tsp. salt
2/3 c. sugar
2 tbsp. cocoa
Combine all ingredients and sift 3 times. 1/2 c. milk
1 tsp. vanilla
2 tbsp. melted margarine
Combine the above ingredients and add to the dry ingredients. Beat until smooth. Stir in 1/2 cup chopped nuts. Spread in a buttered 6 cup casserole dish. Mix 1 cup brown sugar and 1/4 cup cocoa and sprinkle over batter. Pour 1 1/2 cups boiling water over entire cake. Bake at 350 degrees for 50 minutes. Serve warm or cold with ice cream.
------------------------
846538 -- CARROT PUDDING CAKE
1 pkg. yellow cake mix
1 sm. pkg. instant vanilla pudding mix
4 eggs
1/4 c. oil
3 c. grated carrots
1/2 c. raisins
1/2 c. chopped nuts
1/2 tsp. salt
2 tsp. cinnamon
Combine all ingredients in large mixing bowl; beat at medium speed for 4 minutes. Pour into greased and floured 9x13 inch baking dish. Bake at 350 degrees for about 45 minutes or until cake springs back when lightly touched and cake is beginning to pull away from sides of pan. Cool completely in baking dish.
------------------------
846539 -- 3 LAYER PUDDING CAKE
1 c. flour
1 stick oleo
1 c. chopped nuts
Mix and press in dish. Bake at 350 degrees for 25 minutes. Cool.2ND LAYER:
12 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip
Cream.3RD LAYER:
1 sm. pkg. vanilla instant pudding
Or 1 lg. chocolate
Follow directions per pudding mix. Topping: Cool Whip with chocolate chips and pecans.
------------------------
846540 -- BLACK WALNUT PUDDING
SAUCE:
1 c. brown sugar
1 c. white sugar
2 c. boiling water
2 tbsp. butter
1/2 tsp. salt
Mix and boil for 5 minutes.CAKE:
1 c. brown sugar
2 tbsp. butter
2 c. sifted flour
2 tsp. baking powder
1 c. milk
2/3 c. black walnut meats
1/4 tsp. salt
Mix as in ordinary cakes. Pour sauce in 8x8 baking dish. Pour cake mix on top of sauce. Bake at 350 degrees for 30 minutes.
------------------------
846541 -- AUNT MARY'S DATE PUDDING
1 pkg. dates, cut up fine
2 c. boiling water
3 1/2 tbsp. butter
1-2 eggs, beaten lightly
2 tsp. baking soda
1 1/2 c. flour
1 c. sugar
1 c. nuts
1 tsp. vanilla
Pour boiling water over cut up dates. Add butter and lightly-beaten eggs. Sift together baking soda, flour and sugar. Mix well. Add nuts and vanilla; mix well. Put in 9x13 cake pan. Bake at 350 degrees for 35-45 minutes. Top with whipped topping.
------------------------
846542 -- RHUBARB CUSTARD
2 c. rhubarb, cut up
1 1/2 c. sugar
1 3/4 tbsp. flour
Little salt
2 eggs
1/2 pt. cream (canned milk)
Mix together and put in rust. Bake 400 degrees, 40-50 minutes.PIE CRUST (in the pan):
1 c. flour
1/3 c. vegetable oil
3 tbsp. milk
Mix in the pie tin and pat out.
------------------------
846543 -- PUDDING CAKE
1 box (3.4 oz.) chocolate pudding, the
kind you cook
1 pkg. cake mix, chocolate
Nuts and chocolate chips
Cook pudding according to directions. When done add cake mix to it and stir it in. Put in 9x12 greased cake pan. Add nuts and chocolate chips on top and bake 325 degree oven about 25-30 minutes. You can vary your puddings and cakes also. Butterscotch with yellow cake, etc.
------------------------
846544 -- LEMON PUDDING COOKIES
1 c. Bisquick baking mix
1 pkg. (3 3/4 oz.) lemon instant
pudding (dry)
1 tsp. grated lemon peel
1/4 c. vegetable oil
1 egg
Sugar
Heat oven to 350 degrees. Mix all ingredients until dough forms a ball. Shape dough into 1 inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten each to 1/4 inch thickness with bottom of glass dipped in sugar. Bake until edges are delicate brown, about 8 minutes; cool. Frost with Lemon Butter Frosting (below), if desired. Makes about 2 1/2 dozen cookies.LEMON BUTTER FROSTING:
1 1/2 c. powdered sugar
3 tbsp. margarine or butter, softened
1/2 tsp. grated lemon peel
1-2 tbsp. lemon juice
1-2 drops yellow food color
Mix powdered sugar and margarine. Stir in lemon peel, lemon juice and food color; beat until frosting is of spreading consistency.PISTACHIO PUDDING COOKIES:
Substitute 1 package (3 3/4 ounce) pistachio instant pudding for the lemon pudding; omit lemon peel.
------------------------
846545 -- PUDDINGWICHES
35 graham cracker squares
1 (4 oz.) pkg. instant chocolate
pudding
1 1/2 c. cold milk
1/2 c. peanut butter
Line a 13 x 9 inch baking pan with 17 crackers. Combine pudding, milk and peanut butter. Beat until smooth and mixture starts to thicken. Carefully spread over crackers. Cover with remaining crackers, pressing down slightly. Cover and freeze 3 hours.
------------------------
846546 -- LEMON PUDDING CAKE
3/4 c. sugar
Dash salt
1/4 c. sifted flour
3 tbsp. butter, melted
1 tsp. grated lemon peel
1/4 c. lemon juice
1 1/2 c. milk
3 well-beaten egg yolks
3 stiffly beaten egg whites
Combine sugar, salt and flour. Stir in melted butter, lemon peel and juice. Combine milk and egg yolks. Add to lemon mixture. Fold in egg whites. Pour into 8x8x2-inch baking pan. Place in larger pan on oven rack. Put hot water into larger pan about 1-inch deep. Bake in 350 degree oven for 40 minutes. Serve warm or chilled.
------------------------
846547 -- COCONUT PUDDIN'
FILLING:
2 egg yolks
1 c. sugar
3 tbsp. flour
3 c. milk*
1 tbsp. vanilla flavoring
1 (7 oz.) bag coconut
1 bay vanilla wafers
Mix all filling ingredients except coconut and wafers into a broiler and cook until it thickens. Remove from heat; let cool. Stir in coconut. In pudding bowl, layer wafers and filling until filled. Top with topping and put in oven for about 5 minutes or until topping is browned.TOPPING:
2 egg whites
3 tbsp. sugar
Beat egg whites until peaks form. Add sugar and beat a few minutes more. *If using can milk, use half and half with water. (1/2 c.m./1/2 c.w.)
------------------------
846548 -- PUDDING CAKE
1 chocolate box cake mix
Pour into 9 x 13 inch baking pan. Mix: 1/2 c. cocoa Crumble over cake. Pour 3 1/2 cups of hot water all over cake. Bake at 350 degrees for 40 minutes. Cake will move when removed from oven. Cool.
------------------------
846549 -- LEMON PUDDING CAKE
3/4 c. sugar
1/4 c. all-purpose flour
Dash of salt
3 tsp. butter, melted
1 1/2 tsp. shredded lemon peel
1/4 c. lemon juice
3 beaten egg yolks
1 1/2 c. milk
3 egg whites
In a large mixing bowl, combine sugar, flour and salt. Stir in melted butter, lemon peel, and lemon juice. In a small bowl, combine egg yolks and milk, add flour mixture. In a mixing bowl, beat egg whites until stiff peaks form. Gently fold egg whites into lemon batter. Turn into an ungreased 8x10x2 inch baking pan. Place in a large pan on oven rack. Pour hot water into large pan to a depth of 1 inch. Bake at 350 degrees for 35 to 40 minutes or until top is golden and springs back when touched. Serve warm or chilled in individual dessert dishes. Yield: 6 to 8 servings.
------------------------
846550 -- DESSERT PUDDING
1/2 box yellow cake mix
1 lg. vanilla instant pudding
3 c. milk
1 lg. Philadelphia cream cheese
1 med. can crushed pineapple
2 pkg. Dream Whip or 1 Cool Whip
Finely chopped nuts
Bake cake mix as directed on box in 9 x 13 inch pan. Put pudding, cream cheese and milk in large bowl. Beat until thick with electric mixer about 10 minutes. Spread on cake. Drain pineapple. Spread pineapple over pudding mixture. Beat Dream Whip and spread over pineapple. Sprinkle nuts on top. Chill.
------------------------
846551 -- SOFT PUDDING COOKIES
1 1/2 c. buttermilk baking mix
1/2 c. vegetable oil
2 (4 oz.) pkgs. instant pudding mix
2 eggs, beaten
Combine all ingredients in mixer bowl and beat until well blended. Refrigerate until fairly firm. Shape into 1 to 2 inch balls and place 2 inches apart on ungreased parchment paper or foil-lined baking sheets. Flatten top slightly with spatula. Bake at 350 degrees for 8 to 10 minutes. Leave few minutes on sheets, then transfer to cooling racks.
------------------------
846552 -- TASTY APPLE PUDDING CAKE
2 c. sugar
1/2 c. margarine
8 c. diced apples
2 beaten eggs
2 1/2 c. flour
2 tsp. baking soda
2 tsp. baking powder
Mix all dry ingredients together. Then add sugar, margarine and eggs. Last add apples. This will seem stiff, but do not add anything more. Before putting in oven take 1 cup brown sugar and pat on top of cake mixture. Bake 35 minutes at 350 degrees.
------------------------
846553 -- CHERRY PUDDING CAKE
1 1/2 c. flour
1/4 tsp. salt
1 c. sugar
1 tsp. vanilla
1 1/2 c. baking powder
1/2 c. shortening
1 unbeaten egg
1 c. milk
SAUCE:
3/4 c. sugar
1/2 c. boiling water
2 1/2 c. sour cherries
Mix cake ingredients together. Pour into 9 x 13 inch greased and floured cake pan. Mix sauce ingredients together and pour over cake batter. Bake at 350 degrees for 35-45 minutes.
------------------------
846554 -- HOT FUDGE PUDDING CAKE
1 c. flour
3/4 c. sugar
2 tbsp. cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 tbsp. melted shortening
1 tsp. vanilla
TOPPING:
3/4 c. brown sugar
1/4 c. cocoa powder
1 3/4 c. hot water
Combine dry ingredients in a large bowl. Stir in milk, shortening and vanilla; mix thoroughly. Pour pudding batter into an ungreased 9 inch square pan. Mix all topping ingredients together, making sure sugar is dissolved. Pour over pudding batter in the pan. Bake in a preheated 350 degree oven for 40-45 minutes, or until cake is set and a cake tester in the center comes out clean. Serve warm with ice cream, whipped cream or favorite whipped topping.
------------------------
846555 -- 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.
------------------------
846556 -- PISTACHIO PUDDING CAKE
1 pkg. pistachio pudding (4 serving
size)
1 yellow cake mix
1/2 tsp. almond extract
4 eggs
1 1/4 c. water
1/4 c. oil
Combine all ingredients and blend together. Beat 2 minutes. Pour into greased 10 inch tube pan. Bake at 350 degrees for 50 minutes.
------------------------
846557 -- LEMON PUDDING CAKE
4 eggs, separated
1/3 c. lemon juice
1 tbsp. melted margarine
1 1/2 c. sugar
1/2 c. flour
1 1/2 c. milk
Beat egg whites until stiff. Set aside. Blend egg yolks, juice and oil. Combine dry ingredients and add to egg yolks alternating with milk. Blend or fold in whites until smooth. Pour into 8 inch square baking dish. Set in pan of hot water and bake at 350 degrees for 45 minutes. Cool. Cut into squares and serve upside down.
------------------------
846558 -- PUDDING CHIP COOKIES
2 1/4 c. unsifted flour
1 tsp. baking soda
1 c. butter
1/4 c. sugar
3/4 c. brown sugar
1 pkg. instant vanilla pudding
1 tsp. vanilla
2 eggs
1 pkg. (12 oz.) chocolate chips
1 c. chopped nuts
Mix and sift flour and soda. Mix butter, sugars, pudding and vanilla. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Add chips and nuts. Oven at 375 degrees for 8-10 minutes.
------------------------
846559 -- 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.
------------------------
846560 -- PUDDING CAKE
1 c. flour
1/2 c. butter
1 c. chopped nuts
1 (8 oz.) pkg. cream cheese
1 c. sugar
2 c. heavy whipping cream (whipped)
1 sm. pkg. instant vanilla pudding
1 sm. pkg. instant chocolate pudding
3 c. cold milk
Preheat oven to 350 degrees. Mix flour, butter and nuts together until finely crumbled. Press into a greased 9x13 pan. Bake 15-20 minutes; cool. Beat the cream cheese and sugar until smooth. Fold in half the whipped cream. Spread over cooled crust. Mix the pudding together. Beat with milk until smooth and thick; spread over the middle layer. Top with remaining whipped cream. Grate chocolate over the top. Refrigerate overnight. BCID
------------------------
846561 -- PUDDING CAKE
1 white cake mix
1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. milk
1 lg. pkg. vanilla instant pudding
1 lg. can crushed pineapple
2 pkgs. Dream Whip or 1 pt. whipping
cream
Sliced almonds
Mix cake according to directions on back of box. Pour into large cookie sheet with edge. Bake at 300 to 340 degrees for 20 minutes or until done. Cool. Spread mixture of cream cheese, milk and dry pudding (powder), adding pink food coloring if desired (looks better). Drain pineapple and spoon on top. Spread Dream Whip (mixed) or whipped cream on top of pineapple. Top with sliced almonds. Refrigerate. You can bake one day before and add top ingredients day of serving.
------------------------
846562 -- HOT FUDGE PUDDING-CAKE
1 c. buttermilk baking mix
1 c. granulated sugar
3 tbsp. plus 1/3 c. unsweetened cocoa
powder
1/2 c. milk
1 tsp. vanilla extract
1 2/3 c. hot tap water
Mix buttermilk baking mix, 1/2 cup sugar and 3 tablespoons cocoa in greased 8 inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour on water. Bake in preheated 350 degree oven 40 minutes or until top is firm. (During baking a cake layer forms on top and rich chocolate sauce appears on bottom.) Serve at once in desert bowls with sauce spooned over cake. Top with ice cream or whipped cream. Makes 6 servings.
------------------------
846564 -- PUDDING CHOCOLATE CHIP COOKIES
2 1/4 c. flour
1 tsp. soda
3/4 c. margarine or butter
1/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
1 sm. box instant vanilla pudding
2 eggs
1 pkg. (12 oz.) chocolate chips
1/2 c. nuts
Mix butter, sugar, brown sugar and pudding mix together. Add eggs and vanilla. Then add flour and soda. Stir in chips and nuts. Bake in 350 degree oven for 10 to 12 minutes.
------------------------
846565 -- FRUIT COCKTAIL PUDDING CAKE
2 c. flour
1 1/2 c. sugar
1 tsp. salt
2 tsp. soda
2 eggs
2 tsp. vanilla
Mix ingredients with mixer. Add 1 can fruit cocktail, juice and all. Place in greased and floured 13"x9" pan. Top with 1/2 cup nuts and sprinkle with sugar. Serve with ice cream. Bake at 325 degrees for 45 minutes or whipped cream.
------------------------
846566 -- LEMON PUDDING CAKE
1/4 c. flour
1/4 tsp. salt
1 c. sugar
2 egg yolks
2/3 c. milk
1/4 c. lemon juice
2 egg whites
Mix flour, salt and sugar. In another bow beat egg yolks. Stir in milk and lemon juice. Stir into sugar mixture. Beat eggs whites until stiff and fold into batter. Pour into 1 quart ungreased dish and place dish in larger pan with 1" water. Bake 50 to 55 minutes at 350 degrees until set and top is browned.
------------------------
846567 -- OREO PUDDING CAKE
1 (10 oz.) Cool Whip
1 lg. pkg. instant pudding
1 pkg. Oreos
Milk
Crumble Oreos to cover 10x13 pan. Make pudding according to instructions and spread over Oreos. Spread softened Cool Whip over pudding. Crumble more Oreos as a topping over Cool Whip. Chill for 1/2 hour before spooning out to serve.
------------------------
846568 -- BEAHM'S OZARK PUDDING
1 egg
1 c. sugar
2 tbsp. flour
1 1/4 tsp. baking powder
1/8 tsp. salt
1/2 c. chopped pecans
2 chopped Granny Smith apples
1 tsp. vanilla
1 sm. can crushed pineapples*
(optional)
Beat eggs and sugar until smooth. Mix flour, baking powder and salt, then stir into the egg-sugar mixture. Add apples, nuts, and vanilla and pineapple if preferred. Bake in buttered pie pan in 350 degree oven for 30 minutes. Serve with ice cream or whipped cream or frozen yogurt.
------------------------
846569 -- CUP CUSTARD
3 eggs, beaten slightly
1/2 c. sugar
1/4 tsp. salt
3 c. milk
1/2 tsp. vanilla
Mix all the ingredients together. Pour into 6 custard cups. Place cups in a pan of water, about 1 inch deep. Bake at 350 degrees for about 35 minutes. (To test custard, insert a knife into the middle of the custard. If it comes out clean the custard is baked.)
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846570 -- JELLO PUDDING SQUARES
2 1/2 c. boiling water
4 sm. pkg. Jello
1 c. cold milk
1 sm. vanilla pudding
Mix water and Jello. Cool slightly. Add milk and pudding; mix and place in 13 x 9 inch pan. Refrigerate until firm. Cut in squares.
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846571 -- BUTTERMILK NOODLE PUDDING OR KUGEL
1 (16 oz.) pkg. noodles, cooked
1 qt. buttermilk
4 eggs
1 1/2 tsp. almond extract
1/2 c. sugar (or less)
1/4 tsp. salt
1/4 lb. butter or margarine (1 stick,
melted)
1 jar apricot jam
TOPPING:
1/2 to 1 c. brown sugar
1 c. Corn Flake crumbs
1/8 lb. butter (1/2 stick, melted)
Mix all topping ingredients in bowl. Mix all ingredients and put in greased 9 x 13 inch pan. Bake at 350 degrees for 45 minutes. Remove from oven and spread topping over the baked noodles. Bake at 350 degrees for 30 minutes longer.
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846572 -- TOMATO PUDDING
2 c. tomato puree
2 c. brown sugar
1 tsp. cinnamon
2 c. bread crumbs, browned in 1/2 c.
butter
Mix first 3 ingredients. Grease casserole dish and put browned bread crumbs mixture in this. Pour sauce over bread. Bake 40 minutes at 350 degrees.
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846573 -- NOODLE PUDDING
10 oz. noodles
1 (8 oz.) cream cheese
4 eggs
3/4 c. sugar
1/4 lb. margarine
2 c. milk (use a little more)
Cinnamon and sugar and cornflakes
mixture
Boil noodles. In another pot, put milk, margarine and cheese (broken up) until melted. Beat eggs in a bowl, add sugar and then add to milk mixture. Add all to noodles. Pour into 9 x 13 pan. Top with cinnamon and sugar and cornflakes. Bake at 375 degree oven for 45 minutes.
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846574 -- CHOCOLATE CUSTARD ICE CREAM
2 c. sugar
1/4 c. flour
Pinch salt
4 c. milk
4 sq. unsweetened chocolate
4 eggs, beaten
4 c. half and half
1 tsp. vanilla
Sift sugar, flour and salt into large saucepan. Slowly pour in milk. Cook over medium low heat, stirring without ceasing, until mixture thickens. Then cook two more minutes. Remove from heat. Stir in chocolate which has been melted in anticipation of this step. Put a little hot mixture into beaten eggs. Then put eggs into saucepan and vanilla. Chill thoroughly. Freeze in faithful ice cream freezer. If desired, rum flavoring may be substituted for vanilla. For added goodness, stir in 2 cups miniature marshmallows and 1 1/4 cups chopped pecans after ice cream is frozen but before it is ripened.
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846575 -- NOODLE PUDDING
1 lb. pkg. broad noodles
1/4 lb. butter or margarine
1 lb. cottage cheese or 3/4 lb.
cottage & 1/4 lb. creamed
4 eggs
1 c. sour cream
3/4 c. milk
3/4 tsp. salt
1/4 c. sugar
1/4 tsp. cinnamon
--TOPPING:--
1/3 c. corn flakes
2 tbsp. sugar
1/4 tsp. cinnamon
Boil noodles according to directions; drain well. Add butter. Add cheese; mix well. Add eggs, one at a time, mix well after each egg. Finally add remaining ingredients, blend well. Pour into well buttered large pyrex dish or casserole, 9 x 13 inch. Crush corn flakes and mix with sugar and cinnamon. Sprinkle top of pudding. Bake at 350 degrees for 1 hour. Can be served as a dessert with strawberries or crushed pineapple and sour cream.
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846576 -- VANILLA CUSTARD ICE CREAM
1 instant vanilla pudding
2 cans sweetened condensed milk
2 lg. cans evaporated milk
2 tsp. vanilla
1/2 gallon homogenized milk
Mix in freezer container. Put 2 cans of evaporated milk in first. Add vanilla pudding. Stir until smooth. Add 2 cans of sweetened condensed milk and blend well. Add 1/2 gallon homogenized milk and 2 teaspoons vanilla. Freeze in crank or electric freezer.
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846577 -- BOILED CUSTARD
1/2 gallon milk
1/2 doz. eggs
1 tbsp. cornstarch
1 1/4 c. sugar
8 lg. marshmallows
2 tsp. vanilla (or bourbon to taste,
as desired)
Warm milk in top of double boiler. Mix cornstarch and sugar and stir into hot milk. Mix small portion of milk in to beaten eggs. Then add to remainder. Strain. Then add marshmallows, stir until melted. Chill.
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846578 -- OZARK PUDDING
1 egg
3/4 c. sugar
3 heaping tbsp. flour
1 1/4 tsp. baking powder
1/8 tsp. salt
1/2 c. chopped apples
Nuts
1 tsp. vanilla
Bake at 325 degrees for 30 minutes. Put in glass pie pan.
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846579 -- BANANA PUDDING (No Cook)
1 pkg. vanilla instant pudding,
prepare as directed
Add: 1 med. Cool Whip Mix well and layer with vanilla wafers, bananas, pudding mix. Repeat until all pudding mix is used. May use fresh strawberries.
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846580 -- BAKED HONEY CUSTARD
1/2 tsp. salt
1/2 tsp. almond extract
4 eggs
2 1/2 c. milk
1/2 c. honey
Beat eggs slightly with fork; add honey, milk, salt and almond extract. Pour into custard cups (or bake dish). Place in pan and pour boiling water (2 inches) around cups. Bake in moderate oven, 350 degrees 40 to 50 minutes or until center is firm. Remove from water to cool. Chill, unmold or serve in cups plain or with favorite sauce. Makes 6 servings.
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846581 -- YORKSHIRE PUDDING
1 c. milk
2 eggs
1 c. all purpose flour
1 tsp. salt
3 tbsp. rendered hot fat from roast
beef or 3 tbsp. hot oil or butter
Place the milk, eggs, flour, salt and 2 tablespoons hot fat in a blender and blend until smooth. Pour 1 tablespoon fat into a 9" pie plate. Pour in the batter. Bake in a 425 degree oven for 15 minutes. Reduce the heat to 350 degrees and continue cooking for another 15 minutes until the pudding is puffed and a crisp brown. Cut into wedges and serve immediately with roast beef. 4 servings.
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846582 -- NOODLE PUDDING
1 (16 oz.) box med. noodles
6 eggs
1 1/2 c. sugar
1 tsp. vanilla
2 lb. cottage cheese
1 (8 oz.) container margarine
Cook noodles in salted, boiling water. Drain noodles. Mix with margarine. Add all other ingredients. Bake in large pan for 1 hour or until top browns.
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846583 -- BREAD PUDDING
2 c. dry bread cubes
4 c. milk, scalded
1 tbsp. butter
1/4 tsp. salt
3/4 c. sugar
4 slightly beaten eggs
1 tsp. vanilla
1/2 c. raisins (optional)
Soak bread in milk for 5 minutes. Add butter, salt, and sugar. Pour slowly over eggs, add vanilla and mix well. Pour into buttered casserole dish. Place in pan with hot water and bake at 350 degrees for 50 minutes until firm.
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846584 -- PENNSYLVANIA DUTCH ICE CREAM PUDDING
60 Ritz crackers, crushed
1/2 c. melted margarine
2 sm. pkg. vanilla instant pudding
1 1/2 c. milk
1 qt. plus 1 pt. vanilla ice cream
1 (8 oz.) Cool Whip
Mix crushed crackers and margarine together. Save out 1/2 cup. Press remaining crumbs into bottom of 9x13 inch pan. Mix pudding and milk together with hand mixer, add softened ice cream. Spread over crumb mixture and cover with Cool Whip. Refrigerate 8 hours or overnight.
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846585 -- NOODLE-CHEESE PUDDING
8 oz. pkg. wide noodles
2 (8 oz.) pkgs. farmer cheese
4 eggs
8-10 tbsp. sugar
1 sm. can crushed pineapple, drained
1 c. milk
1 stick margarine
Mix all ingredients except margarine and milk in large bowl. Melt margarine in milk in saucepan. Pour over noodle mixture. Mix well. Pour into greased oblong cake pan. Bake in 300 degree oven for 30 minutes. Cool and cut. Serve warm or cold.
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846586 -- PUMPKIN CUSTARD
1 sm. can pumpkin (1 1/2 c.)
2 eggs, beaten
8 to 10 shakes liquid sweetener
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
2/3 c. dry milk, scald with 1 1/2 c.
water
Pour and mix into blender. Pour into custard cups. Put into a pan with 1/2 to 1 inch water. Bake at 350 degrees for 45 minutes. Good with hard cheese and glass of milk. Serves 3.
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846587 -- PUDDING POPS
1 (3 oz.) pkg. instant pudding, any
flavor
1/2 c. powdered creamer
2 1/2 c. milk
Mix the three ingredients as for pudding. Pour into molds and freeze.
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846588 -- APPLE PUDDING WITH RASPBERRY VINEGAR
Peel, core and slice 4 cooking apples. Add: 2 tbsp. sugar Cook slowly until soft. Put through a food mill or sieve and let cool. Mix with: 2 or 3 tbsp. raspberry vinegar Put in a buttered baking dish, sprinkle with demerara sugar (or light brown sugar) and knobs of butter. Heat in 350 degree oven until bubbly. Serve with creme fraiche or whipped cream.
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846589 -- GRAPENUT PUDDING
10 eggs
5 tsp. vanilla
1/8 tsp. salt
Beat ingredients well. Add 1 cup sugar. Beat well. Slowly add 10 cups milk. Sprinkle 1/2 cup of grapenuts in a 9 x 13 inch pan. Pour 1/2 of mixture on top of grapenuts. Sprinkle another 1/2 cup of grapenuts on top of mixture. Add the rest of the mixture. Sprinkle top with nutmeg (optional) or cinnamon (optional). Place in larger pan with about 1/4 inch of warm water. Bake at 325 degrees for 60 to 65 minutes or until knife comes out clean.
------------------------
846590 -- MOTHER'S ORANGE PUDDING
3 c. milk
3 eggs, separated
1 c. sugar plus 3 tbsp.
3 tbsp. confectioners' sugar
1 tsp. lemon extract
1 tsp. vanilla
3 tbsp. cornstarch
6 to 8 oranges
1/4 tsp. cream of tartar
Place milk in double boiler and warm. Add 3 tablespoons of regular sugar to egg yolks and blend. Add to milk, stirring constantly. In another bowl, blend cornstarch with a little water. Strain and add to mixture in double boiler, stirring constantly until thick; cool. Add lemon and vanilla. Section oranges and place in baking dish (quart size). Put remaining cup of sugar over oranges. Pour cornstarch pudding over oranges. Cover with meringue made from beating egg whites, confectioners' sugar and cream of tartar. Brown in oven at 300 degrees. Watch carefully until browned.
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846591 -- POMPADOUR PUDDING
1 qt. milk
Pinch of salt
2 rounded tbsp. cornstarch
3/4 c. sugar
3 well beaten eggs
1 tsp. vanilla
In double boiler put milk, sugar, salt, eggs and cornstarch. Stir constantly until thickened, then add vanilla. Put into serving dish.FROSTING:
2 sq. chocolate
4 tbsp. milk
3/4 c. sugar
Heat and mix until melted. Drizzle over top. Serve cold.
------------------------
846592 -- YORKSHIRE PUDDING
Beat 2 eggs. Add: 1 c. flour 1 tsp. salt Put 1/4 inch drippings in pan from roast beef, add above mixture. Bake 20 minutes at 450 degrees.
------------------------
846593 -- PUDDING CONES
1 (4 oz.) pkg. instant pudding
1 1/2 c. milk
1 c. prepared Dream Whip or Cool Whip
5 sm. ice cream cones
Prepare pudding mix with milk as directed on package. Blend in whipped topping and chill. Just before serving, spoon pudding mixture into ice cream cones. Garnish with additional whipped topping and nuts, candies or cherries, if desired.
------------------------
846594 -- PUDDING S'MORES
1 1/2 c. cold milk
1/2 c. peanut butter
1 (4 oz.) pkg. instant pudding
24 graham crackers or chocolate wafers
Add milk gradually to peanut butter in a deep, narrow bottom bowl, blending until smooth. Add pudding mix and 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 or wafers. Top with remaining cracker. Freeze until firm, about 3 hours.
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846595 -- BOXX'S BREAD PUDDING
5 slices toasted bread
2 c. scalded milk
1/2 c. raisins
3 eggs
1 tsp. vanilla
2 tbsp. butter
1/4 tsp. salt
2/3 c. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Spray 9 x 9 inch pan. Break bread into cubes, add other ingredients. Bake at 350 degrees for about 25 minutes.
------------------------
846596 -- LIKE CHEESECAKE PUDDING
1 (8 oz.) Cool Whip
1 can lemon pie filling
1 sm. can mandarin oranges, drained
1 container mandarin orange yogurt
Mix all and chill.
------------------------
846597 -- BOILED CUSTARD
5 whole eggs
1/2 gallon milk
1 1/2 c. sugar
Use double boiler and put milk in pan and warm. Beat eggs with sugar. Put some warm milk in mixture. Combine and cook until it thickens. The longer you cook it, the thicker it gets. It will be much thicker after it cools.
------------------------
846598 -- PENUCHE
2 c. brown sugar
2/3 c. milk
1/8 tsp. salt
1 tsp. vanilla
4 tbsp. butter or margarine
1/2 c. walnut meats, cut fine
Mix the ingredients in a covered pan. Boil slowly until a little dropped into cold water forms a soft ball (234 degrees). Cool. Beat until creamy. Add vanilla and nut meats. Pour into a buttered shallow aluminum pan. Cool. Cut into squares.
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846599 -- PENUCHE
2 1/2 c. brown sugar
Dash of salt
1 tbsp. oleo
1 tbsp. syrup
3/4 c. milk
1 tsp. vanilla
Cook all ingredients except vanilla. Stir until dissolves to a soft ball stage. Cool and add vanilla. Beat until mixture holds its shape. Add 1/2 cup chopped nuts. Spread quickly in pan, greased. Cool and cut into squares.
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846600 -- BAKED CUSTARD
1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla
3 eggs, beaten
2 1/2 c. milk
Nutmeg
Heat oven to 350 degrees. In bowl blend first 4 ingredients. Gradually stir in milk. Pour in 6 cups. Sprinkle with nutmeg. Place in pan with 1 inch of hot water. Bake at 350 degrees for 45-50 minutes.
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846602 -- PUDDING FRUIT SALAD
1 pkg. orange tapioca pudding
1 1/2 c. milk
Cook and cool. Add: 1 tall can pineapple tidbits, drained 1 1/2 c. miniature marshmallows 1 pt. carton Cool Whip Toss together and cool a few hours.
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846603 -- LEMON PUDDING SALAD
1 lg. Jello lemon pudding
1 (8 oz.) Cool Whip (or other frozen
topping)
1 (30 oz.) fruit cocktail
1 (8 oz.) crushed pineapple
Fresh fruit (opt.)
Prepare pudding as directed on box; cool. Fold in Cool Whip. Drain fruit and fold carefully into pudding mixture.
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846604 -- PISTACHIO PUDDING SALAD
1 (9 oz.) Cool Whip
1 (3 3/4 oz.) size pistachio instant
pudding
1 can (20 oz.) crushed pineapple
1/2 c. chopped nuts
1 c. miniature marshmallows
Mix Cool Whip and pudding mix together until blended. Drain off some pineapple juice and fold in Cool Whip mixture along with marshmallows and nuts. Spread into pan and chill.
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846605 -- JELLO PUDDING SALAD
1 (8 oz.) Cool Whip
1 lg. pkg. vanilla pudding (cooking
type)
1 lg. pkg. Jello (flavor of fruit)
Cook pudding according to package directions except use water instead of milk. Bring to a boil over medium heat. Take off stove and add dry Jello to cooked pudding. Dissolve Jello then refrigerate mixture overnight. Beat the set mixture until smooth. Add 8 ounces Cool Whip. Mix until well blended then fold in fruit (fresh), the more the better, strawberries, raspberries, blackberries and peaches are all good.
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846606 -- PISTACHIO PUDDING
1 c. flour
1 c. nuts, chopped
1 c. soft margarine
Mix well and spread in 13 x 9 inch pan. Bake until brown. Cool.STEP 2:
1 (8 oz.) pkg. cream cheese, soften
1 c. confectioners' sugar
1/2 lg. Cool Whip
Mix and spread over crust.STEP 3:
2 sm. boxes pistachio pudding or 1
vanilla & chocolate
2 1/2 c. milk
Mix and spread over Step 2.STEP 4:
Cover with half of the Cool Whip and nuts.
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846607 -- QUICK PINEAPPLE/PUDDING SALAD
1 can crushed pineapple
1 box instant pistachio pudding
1 (8 oz.) Cool Whip
1 c. mini marshmallows
Dissolve pudding in pineapple. Stir in Cool Whip and marshmallows. Optional Ingredients: Chopped nuts and coconut. (I use lemon pudding sometimes.) Can be served immediately.
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846608 -- ORANGE TAPIOCA PUDDING SALAD
2 sm. pkgs. vanilla tapioca pudding
1 (6 oz.) pkg. orange gelatin
1 (15 oz.) can fruit cocktail
1 can mandarin oranges
1 can pineapple tidbits
1 pt. whipping cream
2 c. milk
1 c. boiling water
Drain fruits and reserve juices. Combine pudding with 2 cups milk and cook on low heat until thick. Dissolve gelatin in 1 cup boiling water. Add 1 cup of the fruit juices. Combine warm gelatin and pudding. Cool until partially thickened. Whip 1 pint whipping cream and fold into cooled pudding. Blend in fruit. Pour into large bowl or mold and chill to set.
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846609 -- PUDDING SALAD
1 (3 oz.) vanilla pudding (can use
instant pudding if not made too far ahead)
1 3/4 c. milk
Make pudding as directed with above ingredient. Refrigerate to cool. Combine: 20 oz. chunk pineapple, drained 2 c. miniature marshmallows 2 c. seedless grapes, white or red 2 bananas, sliced 1 c. strawberries, halved 2 c. Cool Whip Fold in cooled pudding. Chill.
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846610 -- ORANGE JELLO PUDDING
1 (3 oz.) pkg. instant tapioca pudding
1 (3 oz.) pkg. instant vanilla pudding
1 (3 oz.) pkg. orange Jello
11 oz. can mandarin oranges
8 oz. Cool Whip
Cook puddings and Jello with juice from oranges plus enough liquid to equal 3 cups. Cook until thick and clear. Cool. Cut up oranges and add to cooled mixture. Add Cool Whip. Tastes best if made a day ahead.
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846611 -- JELLO PUDDING SALAD
2 pkg. Jello
2 pkg. non instant pudding
4 c. water
Cook just until it starts to bubble. Refrigerate overnight. Mix in 8 oz. Cool Whip, marshmallows and fruit, if desired.
------------------------
846612 -- PISTACHIO PUDDING SALAD
1 pkg. instant pistachio pudding
1 lg. can crushed pineapple, undrained
1/2 c. chopped walnuts or cashews
(optional)
1 c. or more of miniature marshmallows
8 oz. container Cool Whip
Disregard directions on pudding package. Mix undrained pineapple with dry pudding mix. Add marshmallows, nuts and Cool Whip. Refrigerate until ready to serve.
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846613 -- FRUITED PUDDING SALAD
1 sm. vanilla instant pudding mix
1 (15 oz.) can crushed pineapple
1 (8 oz.) mandarin oranges, drained
12 oz. whipped topping
3 bananas, sliced
2 c. miniature marshmallows
Combine dry pudding mix with undrained pineapple in bowl. Mix well. Add oranges, whipped topping, bananas and marshmallows. Chill until serving time.
------------------------
846614 -- PISTACHIO PUDDING SALAD
3 oz. pkg. instant pistachio pudding
(dry)
20 oz. can crushed pineapple with
syrup
2 c. sm. marshmallows
9 oz. carton Cool Whip
Mix together and refrigerate. Bananas and fresh strawberries may be added.
------------------------
846615 -- IRISH CREAM PUDDING
1 (3 5/8 oz.) pkg. instant vanilla
pudding
1 env. whipped topping mix
1 c. milk
8 tbsp. Bailey's Irish Cream liqueur
Empty contents of pudding and whipped topping mix into mixing bowl. Add milk and mix at high speed until thick. Add 8 tablespoons Irish Cream liqueur and mix until thoroughly blended. Chill and serve. Will serve 6 people.
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846616 -- JELLO PUDDING SALAD
3 c. water
1 sm. box orange Jello
2 sm. box American tapioca pudding
2 pkg. Dream Whip (whipped)
1 can crushed pineapple, drained
1 can mandarin oranges, drained
Marshmallows, as much as you like
Walnuts, if desired
Cook to boiling: 3 cups water, orange Jello, tapioca pudding; cool. Add: Dream Whip, pineapple, oranges, marshmallows and walnuts. Mix altogether and chill.
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Monday, June 8, 2009
puddings recipes 3
