Documentos de Académico
Documentos de Profesional
Documentos de Cultura
Serves 4. About 2/3 cup per serving. Dissolve gelatin in boiling water,
stirring until crystals disappear. In a blender or the workbowl of a food
processor fitted with a metal blade, blend dissolved gelatin, tofu, apple juice
concentrate, vanilla, brown sugar, cinnamon and 1 cup of blueberries until smooth.
Pour pudding into a bowl; fold in remaining cup of blueberries. Cover with
plastic wrap and refrigerate for 4 hours, or until set. Serve cold. The
sweetener in this recipe is apple juice concentrate. That's a good way to cut
down on processed sugar.
------------------------
--GARNISH:--
Serves 4. About 2/3 cup per serving. In a 2-quart saucepan, mix tapioca, sugar,
egg whites and milk and let stand 5 minutes. Bring mixture just to a boil over
medium heat, stirring constantly. Remove from heat and stir in vanilla and
nutmeg. Cover with plastic wrap and let stand at room temperature 20 minutes.
Stir and pour into individual serving dishes. Garnish with 1 tablespoon slivered
almonds per serving. Serve warm or chilled.
------------------------
846217 -- CUSTARD
4 eggs
6 tbsp. sugar
1 1/2 c. boiling water
1 can evaporated milk
Dash of salt
1 tsp. vanilla
Beat eggs, sugar, milk and salt with a electric mixer. Pour boiling water over
mixture and add vanilla and stir well. Put into custard cups or large baking
dish. Place bowl or cups into a shallow pan of water and place in oven. Bake for
1 hour or until knife comes out clean.
------------------------
Combine all ingredients. Either drop or roll out and use cookie cutters. Bake
at 350 degrees until lightly brown.
------------------------
------------------------
2 1/4 c. flour
1 tsp. baking soda
1 c. butter or margarine, softened
1/4 c. sugar
3/4 c. brown sugar
1 (4 oz.) pkg. instant pudding
(vanilla or chocolate)
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
Mix flour and baking soda; set aside. Combine butter, sugar, pudding mix and
vanilla in large bowl; beat until smooth and creamy. Beat in eggs. Gradually add
flour mixture, stir in chips, (batter will be stiff). Drop by rounded
teaspoonfuls onto ungreased baking sheet about 2 inches apart. Bake at 375
degrees for 8 to 10 minutes. Social Services
------------------------
1 c. butter or margarine
1/4 c. sugar
3/4 c. brown sugar, packed
1 tsp. vanilla
2 eggs, beaten
1 pkg. INSTANT vanilla pudding
2 1/2 c. unsifted flour
1 tsp. baking soda
1 pkg. (12 oz.) chocolate chips
Cream butter or margarine and then add both sugars until creamy. Beat in eggs
and vanilla. Combine dry pudding mix with above ingredients until smooth and
creamy. Mix together flour and baking soda; add gradually. Mix chocolate chips
into dough; the batter should be stiff. Drop by spoonfuls onto a greased cookie
sheet. Bake at 375 degrees for 8 to 10 minutes or until golden brown. Let the
cookies cool on the sheet for 2 or 3 minutes before removing. They will be very
soft. NOTE: 1 (16 ounce) package of M&M's can be substituted for the chocolate
chips.
------------------------
------------------------
Mix ingredients with hands. Makes a very firm dough. Make in small balls, press
center. Garnish lightly into middle on cookie sheet (ungreased). Bake at 350
degrees for 10 to 12 minutes. Yield: 5 dozen. VARIATIONS: Chocolate pudding
with chocolate star center garnish; pistachio with red cherry piece; butter pecan
with a pecan sliver.
------------------------
1 c. sugar
3 tbsp. cornstarch
Dash of salt
2 oz. unsweetened chocolate, grated
1 c. boiling water
3 tbsp. butter
1 tsp. vanilla
Mix sugar and cornstarch; add chocolate and salt. Add boiling water. Cook until
mixture thickens. Remove from heat. Add butter and vanilla. Spread hot frosting
on cooled cake for a glossy look. Remains soft and smooth.
------------------------
1/2 c. sugar
1/4 c. margarine or butter
1 egg
1/2 c. milk
1 1/2 c. flour
1 1/2 tsp. baking powder
Pinch salt
2 c. sour cherries or 1 can sour
cherries
Cream sugar and margarine; add egg, then milk. Sift together flour, baking
powder and salt; add to above mixture. Stir in cherries. Bake in greased and
floured 8x8 inch pan at 350 degrees for 1 hour. If canned cherries are used,
drain and use juice to make sauce for puddings, ice cream, etc. (Cook juice; add
cornstarch mixed with small amount of water; cool. Can be used within a week.)
------------------------
3/4 c. sugar
1 3/4 c. flour
1/2 c. milk
1 egg
1 lg. tbsp. butter
1 heaping tsp. baking powder
1/2 qt. sour cherries, drained well
Beat egg, butter and sugar. Add flour, baking powder and milk. Fold in
cherries. Bake at 350 degrees for 45 minutes. Makes 1 (8 inch) round layer cake.
Serve with milk.
------------------------
1 1/4 c. flour
1 tsp. baking soda
1 c. butter, softened
1/4 c. sugar
3/4 c. light brown sugar, firmly
packed
1 (4 serving size) pkg. Jello vanilla
instant pudding
2 eggs
3 c. quick-cooking rolled oats
1 c. raisins (optional)
Mix flour with baking soda. Combine butter, sugars and pudding mix in large
bowl, beat until smooth and creamy. Beat in eggs. Gradually add flour mixture;
then stir in oats and raisins. Drop by rounded teaspoons on greased sheets. Bake
at 375 degrees for 10 to 12 minutes. Yield: 6 dozen.
------------------------
3 c. milk
1 c. sugar
5 tbsp. cocoa
2 egg yolks
1 tsp. vanilla
3 tbsp. flour
Beat yolks in pot. Add milk and stir. In a bowl thoroughly mix flour, sugar,
and cocoa. Add to milk and eggs. Cook and stir until thick. Remove from heat
and add vanilla. Cool and serve as pudding, or use to fill a graham cracker pie
crust and top with whipped cream.
------------------------
Melt butter. Add cereal and set aside. In 1 quart casserole beat sugar and
eggs. Add cereal-butter mix. Add milk, raisins, spices, vanilla. Place dish in
pan of hot water. Bake at 375 degrees for 30 minutes. Stir. Bake 20 minutes.
Serve warm or cool. Great with whip cream.
------------------------
2 1/4 c. flour
1 tsp. baking soda
1/2 c. margarine
1/2 c. Crisco
1/4 c. granulated sugar
3/4 c. brown sugar, packed
2 eggs
1 tsp. vanilla
1 (4 oz.) pkg. chocolate or vanilla
instant pudding
12 oz. chocolate chips
1/2 c. nuts, chopped
Mix flour with soda. Combine shortenings, sugars, vanilla and pudding and mix
well. Beat until smooth and creamy. Beat in eggs and gradually add flour
mixture. Stir in chocolate chips and nuts. The batter will be stiff. Bake at
350 to 375 degrees for 10 minutes.
------------------------
Mix flour and soda. Combine butter, eggs, sugar, pudding mix and vanilla in
bowl. Beat until creamy. Beat in eggs. Gradually add flour mixture then stir in
chips and nuts. Batter is stiff. Drop on ungreased baking sheet about 2 inches
apart. Bake at 375 degrees for 8 to 10 minutes. Makes about 7 dozen. This is an
excellent recipe. Moist and has good keeping qualities if you hide them.
------------------------
3 1/3 c. flour
1 1/2 tsp. baking soda
1 1/2 c. margarine
1/3 c. sugar
1 1/4 c. firmly packed brown sugar
1 1/2 tsp. vanilla
1 pkg. (4 servings) vanilla or
chocolate instant pudding (do NOT
prepare)
2 eggs
1 pkg. chocolate chips (sm.)
1 c. chopped nuts (optional)
Combine margarine and sugar and pudding mix. Mix until creamy. Add eggs and
vanilla. Mix well. Add soda, mix. Add flour and mix well. Add chocolate chips
and nuts. Bake at 375 degrees for 8 to 10 minutes.
------------------------
2 c. sugar
1/4 stick margarine
3 rounded tbsp. flour
2 c. boiling water
Mix dry ingredients and margarine and then add the boiling water. Cook until
thick. Add vanilla and/or nutmeg.
------------------------
--FILLING:--
3 eggs, separated
1 1/2 lemons
1 can condensed milk
1/8 tsp. salt
--CRUST:--
1 1/2 c. flour
1 tsp. salt
1 1/2 tsp. sugar
1/2 c. vegetable oil
2 tbsp. milk
9" tart pan (with removable bottom)
Preheat oven to 325 degrees. Crust: Mix together 1/2 cup vegetable oil and 2
tablespoons of milk. Pour over flour mixture. Stir until no dry flour is left.
Press dough into tart pan. Filling: Beat the egg yolks. Add grated rind and
juice of lemons condensed milk and salt. Mix together. Beat egg whites until
stiff and then fold into lemon mixture. Pour into unbaked crust. Bake for 40
minutes.
------------------------
4 1/2 c. flour
2 tsp. baking soda
1 c. margarine or butter
1 c. shortening
1 c. white sugar
1 c. brown sugar
2 (4 oz.) pkgs. instant pudding mix
2 tsp. vanilla
4 eggs
1 (12 oz.) pkg. chocolate chips
1 c. nuts, chopped (if desired)
Cream shortenings and sugars; add pudding and beat until smooth and creamy. Beat
in eggs, gradually add flour, soda and vanilla. Stir in chips and nuts. Butter
will be stiff. Drop by teaspoon on to ungreased baking sheet. Bake at 375
degrees for 8 to 10 minutes. Can use butter pecan, butterscotch, chocolate,
chocolate fudge, French vanilla or vanilla.
------------------------
2 c. sugar
1/2 c. margarine
2 eggs
2 c. flour
1 tsp. cinnamon
1 tsp. salt
1 tsp. soda
4 c. apples, peeled & chopped
Cream margarine and sugar; add eggs and blend well. Sift together flour,
cinnamon, salt and soda. Add to creamed mixture with apples. Mix. Put in 9 x 13
inch greased pan. Sprinkle 1/2 cup brown sugar mixed with 1/2 cup nuts on batter
before baking. Bake 40 minutes in 325 degree oven.
------------------------
3 1/3 c. flour
1 1/2 tsp. baking soda
1 1/2 c. butter, softened
1 c. brown sugar, firmly packed
1/2 c. granulated sugar
1 lg. vanilla or chocolate instant
pudding
1 1/2 tsp. vanilla
3 eggs
1 (12 oz.) pkg. chocolate chips
1 1/2 c. nuts, chopped (optional)
Mix flour with soda. Combine butter, sugars, pudding mix and vanilla in a large
bowl. Beat until creamy. Beat in eggs. Gradually add flour mix. Stir in chips
and nuts. (Batter will be stiff.) Drop by spoonfuls onto ungreased baking
sheets. Bake at 375 degrees for 8 to 10 minutes. Batter may be frozen to use
half now and half later.
------------------------
Beat egg yolks until lemon color. Add sugar, melted butter, milk and vanilla.
Pour in chilled pie crust. Start baking at 400 degrees for 8 to 10 minutes and
then turn down to 300 degrees until set. Cool and then add meringue by using the
egg white whipped with 2 teaspoons of sugar for each egg. Put meringue on top of
pie and bake again for 15 minutes at 275 degrees. Charlotte, TN
------------------------
1 gallon milk
12 egg yolks
2 to 2 1/2 c. sugar
2 tbsp. flour
Heat milk in large pan set in hot water. Beat egg yolks. Mix flour in sugar and
beat in egg yolks. Stir in hot milk. Let soak until it thickens a little.
Carthage, TN
------------------------
Fill the bottom of the baking dish with small pieces of dry bread, slice some
apples and put a thick layer of fine slices on the bread. Put sugar, small pieces
of butter and a little cinnamon over apples and then another layer of bread.
Proceed as at first until your dish is full, finishing with a thin layer of bread
crumbs. Pour on enough water to keep from drying out and bake until the apples
are cooked. It can be served without sauce, but is good with cream.
------------------------
Beat pudding mix and milk and put in refrigerator. Mix Crisco, powdered sugar
and add vanilla. Beat well for five minutes and combine all above and frost cake.
------------------------
846243 -- CARAMEL CUSTARD
5 eggs
1/2 c. granulated sugar
1/4 tsp. salt
1 tsp. vanilla extract
3 1/2 c. milk
Fresh fruit for center (strawberries,
pineapple, grapes)
1/2 c. granulated sugar for syrup
Preheat oven to 325 degrees. Sprinkle 1/2 cup sugar evenly into small skillet,
stirring often, just until sugar melts to a golden syrup. Be careful not to burn.
Immediately pour into 5-cup ring mold and tip to cover sides. Let cool to harden.
In a large bowl, mix eggs, sugar, salt, vanilla, then gradually add milk and beat
until smooth. Place prepared mold in a shallow baking pan. Remove 1 cup egg
mixture to reserve. Place baking pan on middle rack in oven. Add rest of mixture
to mold. Pour hot water into pan to about 1 inch depth around mold. Bake 55 to
60 minutes. Do not over bake. Remove mold from hot water to cool completely,
then refrigerate to chill at least 1 hour. Unmold by loosening gently with
spatula and shake gently to release. Toss fruit together lightly and fill center
of custard. Spoon some sauce over each serving. Makes 6 to 8 servings.
------------------------
2 1/4 c. flour
1 tsp. baking soda
1 c. margarine, softened
1/4 c. granulated sugar
3/4 c. light brown sugar
1 tsp. vanilla
1 pkg. (4 serving size) chocolate
instant pudding
2 eggs
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts, optional
Combine margarine, the sugars, vanilla and the pudding mix in large bowl, beat
until smooth and creamy. Beat in the eggs. Gradually add flour and soda; then
stir chips and nuts. Batter will be stiff. Drop by rounded teaspoons about 2
inches apart onto ungreased baking sheets. Bake at 375 degrees for 8 to 10
minutes. Makes about 7 dozen.
------------------------
1/2 c. shortening
1 c. sugar
1 egg
2 c. chopped apples
1 c. flour
1 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. salt
Cream shortening, sugar and egg. Add remainder of ingredients. Mix well. Bake
in 8 inch square pan 45 minutes at 325. Stanwood
------------------------
--CRUST:--
1 1/2 c. flour
3/4 c. margarine
1/2 c. powdered sugar
--TOPPING:--
Use pastry blender to mix crust ingredients. Press into 9x13 pan. Bake 15
minutes at 325. Blend other ingredients. Pour over crust and bake 55 minutes in
325 degree oven. Ballard
------------------------
In small saucepan, saute onion in 1 tablespoon butter until tender and golden.
In large bowl, beat egg yolks, mix in corn, sauteed onion, paprika and seasoned
salt. In small saucepan, melt 2 tablespoons butter; stir in flour; blend well.
Gradually add warm milk, stirring until creamy and thick. Combine with corn
mixture. In small bowl beat egg whites until stiff but not dry. Fold in nuts,
sugar and egg whites into corn mixture. Pour pudding into well-buttered 1 quart
casserole. Bake at 350 degrees for 30 to 40 minutes until mixture is set and
golden. Serves 4 to 5.
------------------------
4 c. rhubarb, cut up
1 c. sugar
2 tbsp. flour
Mix all together and pour in greased 8 x 11 pan. Beat 1 egg and 1 cup milk.
Pour over first mixture. Dot 2 tablespoons butter over rhubarb. --TOPPING:--
1 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1 c. flour
Mix together, will be crumbly. Sprinkle over rhubarb, bake at 350 degrees for 40
minutes or until crust is golden brown. Poynette, Wisconsin
------------------------
1 1/4 c. flour
1 tsp. baking soda
1 c. margarine, softened
3/4 c. firmly packed brown sugar
1/4 c. sugar
1 pkg. (small) vanilla instant
pudding mix
2 eggs
3 1/2 c. quick cooking oats
1 c. raisins
1 c. nuts
Mix flour with soda. Combine margarine, the sugars and pudding mix in large
mixer bowl. Beat until smooth. Beat in eggs. Add flour mixture, then raisins
and nuts (batter will be stiff). Drop from teaspoon onto ungreased cookie sheet,
2 inches apart. Bake at 350 degrees for 9 minutes. 5 dozen.
------------------------
3 eggs
1 c. sugar
1/2 c. butter
1 c. flour
1 c. blackberry jam (homemade is best)
1 tsp. soda
3 tbsp. sour milk
1 tsp. each of cinnamon, nutmeg and
cloves
Cream butter an sugar, add eggs, then flour with spices, mix soda with sour milk,
add to above, then add jam. Bake slow oven 325 degrees until done. Serve warm
with whipped cream.
------------------------
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.
------------------------
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla
in a large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add
flour mixture, then stir in chips. Batter will be stiff. Drop by rounded
measuring teaspoonfuls onto ungreased baking sheets. Place about 2 inches apart.
Bake at 375 degrees for 8 to 10 minutes. Makes about 7 dozen cookies.
------------------------
846253 -- CHOCOLATE CHIP PUDDING COOKIES
Mix flour with baking soda. Combine butter, sugar, pudding mix and vanilla in
large bowl. Beat until smooth and creamy. Beat in eggs. Add flour mixture; stir
in chips and nuts. Batter will be stiff. Drop from teaspoon onto ungreased
baking sheets. Bake at 375 degrees for 8-10 minutes. Yield: 7 dozen.
------------------------
1. Preheat oven to 350 degrees. Put pudding mix and baking mix in bowl. Mix
together with wooden spoon. Add oil and egg. Mix together until mixture forms a
ball. 2. Take a small spoonful of dough and shape it into a 1/2 inch ball.
Place ball on ungreased cookie sheet. Shape rest of dough into 1/2 inch balls.
Place balls about 2 inches apart on ungreased cookie sheet. 3. Press your thumb
into middle of each ball to make a thumbprint. Put peanut butter chips or candies
in thumbprint. Bake at 350 degrees for 5 to 8 minutes or until lightly browned.
Remove cookies from sheet with spatula. Cool. Makes 36 cookies. Lakewood Elem.
------------------------
1 c. flour
1 stick oleo
2 tbsp. sugar
1/4 c. chopped nuts
Bake at 350 degrees for 15 minutes. Cool. 1 (8 oz.) pkg. cream cheese
2/3 c. powdered sugar
1/2 carton (large) Cool Whip
2 pkgs. pistachio pudding (sm. size)
2 1/2 c. cold milk
Take other half carton of Cool Whip and spread over pudding and sprinkle with
chopped nuts. Refrigerate. NOTE: Jello instant works better than the Royal.
------------------------
Boil milk, butter and sugar. Cool. Add pudding and blend until smooth. Stir in
oats. Drop by spoonfuls onto waxed paper.
------------------------
------------------------
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.
------------------------
Cream flour, sugar and butter. Add egg yolks, lemon juice and milk and beat
until smooth. Fold in stiffly beaten egg whites. Pour into 8 inch square baking
dish. Set in pan of warm water (water 1/2 inch deep). Bake at 350 for 30-35
minutes. Forms a cake top pudding with custard below.
------------------------
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla.
Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then
stir in chips and nuts. Batter will be stiff. Drop from teaspoon onto ungreased
baking sheet about 2 inches apart. Bake at 375 degrees for 8-10 minutes. Yield 7
dozen.
------------------------
Bring ingredients to a boil. Stir, boil slowly until thick enough to spread.
Add butter and vanilla.
------------------------
2 1/4 c. flour
1 tsp. soda
1 c. soft oleo
1/4 c. sugar
3/4 c. brown sugar (packed)
1 pkg. (sm.) vanilla pudding
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
1 c. nuts (optional)
Mix all dry ingredients, then add oleo, vanilla and eggs. Spoon on cookie sheets
to desired size. Bake at 375 degrees for 8 to 10 minutes.
------------------------
2 1/4 c. flour
1 tsp. soda
1 tsp. baking powder
1 c. butter or margarine
1/4 c. white sugar
3/4 c. brown sugar
1 tsp. vanilla
1 sm. pkg. vanilla instant pudding
2 eggs
1 pkg. (12 oz.) semi-sweet chocolate
chips
1 c. nuts (optional)
Mix dry ingredients including dry pudding mix together in bowl. Set aside. Mix
butter, eggs and vanilla; beat well. Add dry ingredient mixture to the butter,
eggs and vanilla. Stir until blended. Add chocolate chips and nuts. Drop on
ungreased cookie sheet and bake. Watch carefully so as not to overbake.
Temperature: 350-375 degrees. Time: 10 minutes (lightly brown). Serves: 3-4
dozen cookies. Note: Cookies are similar to Toll House Cookies but are fluffier.
------------------------
Blend until it thickens, then fold in 3 1/2 cups Cool Whip. Cake must be
refrigerated after it is frosted.
------------------------
--FIRST LAYER:--
1 c. chopped nuts
1 c. flour
1 stick margarine
Mix together and press into 9 x 12 inch baking dish. Bake at 325 degrees about
20 minutes. Cool. --MIX SECOND LAYER:--
Spread over 2nd layer. Chill, cut into squares. Garnish with Cool Whip.
------------------------
Butter baking pan, 9"x9"x2". In large saucepan heat pudding mix (dry) and corn
syrup to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
Remove from heat; blend in peanut butter. Stir in cereal until evenly coated.
Spread mixture evenly in pan with buttered back of spoon. Cool until firm, about
30 minutes. Cut into squares.
------------------------
Combine.
------------------------
1 c. Pet milk
1 c. sweet milk
3/4 c. sugar
3 eggs
1 tsp. vanilla
Pinch of salt
Heat milk. Beat sugar and eggs together and pour into hot milk. Bake in
uncooked pie shell. Bake 45 minutes at 350 degrees.
------------------------
2 1/4 c. flour
1 c. margarine, soft
3/4 c. packed brown sugar
1 tsp. vanilla
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts
1 tsp. baking soda
1/4 c. sugar
1 pkg. (4 serving size) vanilla
INSTANT pudding mix
2 eggs
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla
in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add
flour mixture; then stir in chips and nuts. (Batter will be stiff). Drop by
rounded teaspoonfuls onto ungreased baking sheets, about 2 inches apart. Bake at
375 degrees for 8 to 10 minutes. Makes about 7 dozen.
------------------------
Heat oven to 350 degrees. Mix ingredients together in a bowl until dough forms a
ball. Shape into balls, about a teaspoon. Place on ungreased cookie sheet.
Flatten to about 2" with hand. Bake 8 minutes. Makes 2 1/2 to 3 dozen.
------------------------
1 c. flour
1/4 c. margarine
1 c. nuts, chopped
1 pkg. cream cheese (8 oz.)
1 c. powdered sugar
8 oz. Cool Whip
1 pkg. instant pistachio or chocolate
pudding (3 oz.)
1 1/2 c. milk
Maraschino cherries for garnish, if
desired
Mix flour, margarine and nuts. Press into 13 x 9 pan. Bake for 15 minutes at
350 degrees. Cool. Combine cream cheese, powdered sugar and 1/2 of the Cool Whip
in a bowl. Mix with mixer and pour over cooled crust. In separate bowl, beat
pudding mix and milk until thickened. Pour pudding over cream cheese layer. Top
with remaining Cool Whip. Garnish as desired with red or green cherries.
------------------------
2 1/4 c. flour
1 tsp. baking soda
1 c. butter or margarine, softened
1/4 c. granulated sugar
3/4 c. brown sugar
1 tsp. vanilla
1 pkg. (4 serving size) vanilla
flavor instant pudding and pie
filling
2 eggs
1 pkg. (12 oz.) chocolate chips
1 c. chopped nuts (optional)
Mix flour with baking soda. Combine butter, the sugars, vanilla and pudding mix
in large mixing bowl; beat until smooth and creamy. Beat in eggs. Gradually add
flour mixture, then stir in chips and nuts. (Batter will be stiff.) Drop by
rounded measuring teaspoonfuls, about 2 inches apart, onto ungreased baking
sheets. Bake at 375 degrees for 8-10 minutes. Makes about 7 dozen. For
chocolate, chocolate chip cookies, use chocolate pudding mix.
------------------------
1 1/4 c. flour
1 tsp. baking soda
1 c. margarine, softened
1/4 c. granulated sugar
3/4 c. brown sugar
1 pkg. (4 serving size) vanilla
flavor instant pudding and pie
filling
2 eggs
3 1/2 c. oatmeal
1 c. raisins
Mix flour with baking soda. Combine butter, the sugars and pudding mix in large
mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour
mixture; stir in oats and raisins. Drop by rounded measuring teaspoonfuls onto
ungreased baking sheets. Bake at 375 degrees for 10-12 minutes. Makes about 5
dozen.
------------------------
1 c. shortening
1 c. sugar
2 pkgs. instant lemon pudding mix
4 eggs
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
Preheat oven to 375 degrees. Cream shortening, sugar and pudding. Mix well.
Beat in eggs. Stir flour, soda, salt together and blend into creamed shortening.
Drop by teaspoonful onto greased cookie sheet. Bake 8-10 minutes, but do not
brown. Cool on a rack and frost with: --CONFECTIONERS' SUGAR ICING:--
------------------------
Pour milk in bowl. Add pudding mix. Beat until well done. Let stand 5 minutes.
Spoon half of the pudding into 4 dessert dishes. Top with miniature cookies and
serve.
------------------------
1/2 c. butter
1 c. grated raw carrot
1 c. grated raw potatoes
1 tsp. soda dissolved in potato
1/2 c. brown or white sugar mixed in
1/2 c. light molasses
1 c. flour
1 c. raisins, ground
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 c. bread crumbs
2 eggs
Ground dates
Ground nuts
Fruit cake mix
Mix together. Put in container with lid. Steam in slow boiling water three
hours.
------------------------
3 c. water
3 c. brown sugar
3 tbsp. butter
1/2 tsp. salt
4 tsp. baking powder
2 c. flour
1/2 c. nuts
1 c. chopped dates
1 c. milk
Boil water, 2 cups brown sugar and 1 tablespoon butter for 3 minutes. Cream
remaining butter and brown sugar; add remaining ingredients. Mix well. Grease
13"x9"x2" pan with butter. Put the hot mixture in pan. Drop the batter in by
spoonfuls. Bake in 350 degree oven until done. Serve with vanilla ice cream or
whipped cream. Yield: 12 servings.
------------------------
Heat oven to 350 degrees. Mix ingredients together until dough forms a ball.
Shape into balls, using 1 teaspoon dough for each cookie. Place on ungreased
baking sheet. Flatten to about 2 inches with hand. Bake 8 minutes. Makes 2 1/2
dozen. For variation, add nuts, raisins, chocolate chips to dough.
------------------------
Blend thoroughly the vanilla pudding mix, milk, Eagle Brand and 1/2 of the Cool
Whip. Layer the vanilla wafers evenly on the bottom of dessert dish and then add
pudding and continue layering cookies and pudding. Add the other half Cool Whip
as a topping.
------------------------
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla
in a large bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour
mixture; stir in chips and nuts (batter w ill be stiff). Drop by rounded
teaspoonfuls onto ungreased cookie sheet, about 2 inches apart. Bake at 375
degrees for 8-10 minutes. Makes about 5 dozen.
------------------------
Combine oleo, sugar, brown sugar, vanilla and pudding mix. Beat until smooth.
Beat in eggs. Add flour and baking soda. Stir in chocolate chips. Bake for 8-10
minutes at 375 degrees. A. McCullough
------------------------
Mix flour and baking soda; set aside. Combine butter, sugars, pudding mix and
vanilla in large bowl; beat until smooth and creamy. Beat in eggs. Gradually add
flour mixture, then stir in chips and nuts (batter will be stiff). Drop from
teaspoon onto ungreased cookie sheets, about 2 inches apart. Bake at 375 degrees
for 8 to 10 minutes. About 7 dozen.
------------------------
Combine pudding mix and milk. Cook over low heat, stirring constantly, until
thickened. Cool. Combine butter and sugar. Beat until light and fluffy. Add
cooled pudding, gradually and vanilla. Beat until mixture is creamy and spread on
cake. Yield: enough for 2 (9") layers.
------------------------
2 c. flour
1 1/2 c. sugar
1 1/2 tbsp. soda
1 tsp. allspice
1 tsp. cinnamon
3/4 c. salad oil
3 eggs
1 c. buttermilk
1 c. cooked prunes
1 c. chopped nuts
2 1/2 tsp. baking powder
1/2 tsp. salt
Sift dry ingredients together. Add to other ingredients and mix together. --
ICING:--
1 c. sugar
1/2 c. buttermilk
1 tbsp. white corn syrup
1 stick butter
1 tbsp. vanilla
------------------------
Make as any cake creaming butter and sugar, add egg, sift flour with powders and
nutmeg, add cherries and flavoring. Bake in moderate oven until done; serve with
following sauce and whipped cream. --CHERRY SAUCE:--
3/4 c. sugar
3 tbsp. flour mixed dry
1 1/2 tbsp. butter
1 1/2 c. cherry juice (part water may
be used)
1/4 tsp. salt
1/2 tsp. vanilla
Cook until beginning to thicken, add 1 cup cherries (or remainder of can) and
cook thick.
------------------------
------------------------
Pour into uncooked pie shell. Cook at 400 degrees for 10 minutes. Then 300
degrees until done, about 20 minutes. Let cool. Serve slightly warm or cold.
Serves 6 to 8.
------------------------
3 eggs
10 packets sugar substitute
1/8 tsp. salt
1 tsp. vanilla
2 c. scalded milk (skim)
Preheat oven to 300 degrees. Combine eggs, sugar substitute, salt and vanilla;
mix well. Gradually add scalded milk, blending well. Pour into lightly greased
pudding dish or 4 custard cups. Place dish or cups in a pan of hot water and bake
for 1 hour. Custard is finished when silver knife inserted comes out clean.
Sprinkle with nutmeg. 81 calories per serving. Serves 4.
------------------------
3 1/3 c. flour
1 1/2 tsp. soda
1 1/2 c. margarine
1 c. brown sugar
1/2 c. white sugar
6 oz. pkg. chocolate instant pudding
1 1/2 tsp. vanilla
3 eggs
2 c. chocolate chips
Combine margarine, brown sugar, white sugar, pudding mix and vanilla. Beat until
smooth and creamy. Beat in eggs. Combine flour and soda; gradually add to dough.
Dough will be stiff. Add chocolate chips. Drop by teaspoonfuls onto cookie
sheet. Bake at 375 degrees for 8-10 minutes.
------------------------
1 c. bread crumbs
1 egg
1 c. milk
1 c. sugar
1 tsp. vanilla
1/2 stick oleo
1 c. nuts, chopped
1 c. dates, chopped
------------------------
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla
in large mixer bowl; beat until smooth to creamy. Beat in eggs, gradually add
flour mixtures, then stir in chips. (Batter will be stiff). Drop by rounded
measuring teaspoonfuls onto ungreased baking sheet. Bake at 350 degrees for 8-10
minutes or until lightly brown.
------------------------
Beat egg with oil. Add pudding mix and Bisquick. Form into balls and roll in
powdered sugar. Bake at 350 degrees for 8 minutes on ungreased sheet.
------------------------
1/2 c. butter
1/2 c. brown sugar
1 egg
2 tbsp. milk
1 1/2 c. flour
1 pkg. instant pudding (sm.)
1 tsp. baking soda
1 tsp. cream of tartar
Mix first 4 ingredients in large bowl. Combine the dry ingredients in a small
bowl and add liquid mixture. Blend with a fork. Drop by teaspoon on a greased
cookie sheet. Bake for 10 minutes at 375 degrees. Tip: You may use any flavor
pudding and you may use sugar-free pudding. Also you may add chocolate chips or
nuts.
------------------------
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla
in a large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add
flour mixture, then stir in chips and nuts (batter will be stiff). Drop from
teaspoon onto ungreased baking sheets, about 2 inches apart. Bake at 375 degrees
for 8-10 minutes. About 7 dozen.
------------------------
846296 -- BLACKBERRY PUDDING
1 c. sugar
1/3 c. oleo
2 c. flour
2 tsp. baking powder
1 tsp. salt
1 c. milk
Mix well. Pour in greased 9x13 inch pan. Sprinkle with 1 cup sugar. Add: 2 to
3 c. blackberries
2 c. boiling water
------------------------
3 1/2 c. flour
1 1/2 tsp. baking powder
3 sticks butter
1 c. brown sugar
1/2 c. white sugar
1 pkg. instant pudding
1 1/2 tsp. vanilla
3 eggs
Chips, nuts if desired
------------------------
1 c. dates, chopped
1 c. hot water
3/4 tsp. soda
1/4 c. margarine
1 egg
2 tsp. vanilla flavoring
1 1/2 c. cake flour
1 tsp. baking powder
1/4 tsp. salt
--TOPPING:--
------------------------
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla
in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add
flour mixture; then stir in chips and nuts. Batter will be stiff. Drop from
teaspoons onto ungreased baking sheets about 2 inches apart. Bake at 375 degrees
for 8 to 10 minutes. Yields: 7 dozen.
------------------------
1 stick of butter
1 c. plain flour
1 c. chopped nuts
1 container of Cool Whip
Melt butter with the flour and nuts. Press in bottom of pan. Bake for 8 to 10
minutes on 350 degrees. Slice bananas. Put on top of mixture. Put layer of
instant vanilla pudding, then a layer of chocolate pudding, then a layer of Cool
Whip on top.
------------------------
1 stick of margarine
1 c. plain flour
1 c. chopped pecans
Melt butter with flour and nuts, press in bottom of pan. Bake for 8 to 10
minutes at 350 degrees. Let cool. Slice bananas and put on top of mixture, put
layer of instant vanilla pudding, then layer of chocolate pudding, then layer of
Cool Whip.
------------------------
Combine all ingredients in a mixing bowl. Mix until mixture forms a ball. Drop
by teaspoonfuls onto ungreased cookie sheet. Flatten with teaspoon. If desired,
top with nuts, candied cherries or raisins. Bake in 350 degree oven for 5-8
minutes. Yield: 20 cookies.
------------------------
3 tbsp. butter
1 c. granulated sugar
1/4 c. flour
3 eggs, separate
2 tsp. grated lemon rind
1/4 c. lemon juice
1 to 1 1/2 c. milk
1/4 tsp. salt
Cream butter, 1/2 cup of the sugar and flour in mixing bowl. Add egg yolks; beat
well. Stir in lemon rind, juice and milk. In a separate bowl, add salt to egg
whites and beat until stiff. Gradually beat in remaining 1/2 cup sugar; fold into
first mixture. Pour into 1 to 1 1/2 quart buttered baking dish; set dish in
shallow pan containing boiling water 1 inch deep. Bake in 325 degree oven for 1
hour. Cool, serve with whipped cream, ice cream or whatever. Serves 6.
------------------------
Mix flour and soda. Combine butter, sugar, vanilla pudding in large bowl. Beat
until creamy. Beat in eggs and flour, then chips and nuts. Drop on ungreased
cookie sheet. Bake at 375 degrees for 8 to 10 minutes. Makes 7 dozen. Puddings
you may use: butter pecan, butterscotch, chocolate milk, chocolate, chocolate
fudge, French vanilla and vanilla.
------------------------
2 c. frozen corn
2 c. milk
2 tbsp. butter, melted
1 tbsp. fructose
1 tsp. salt
Pepper
3 eggs, beaten
You'll want to double this! They'll love it! Add corn, milk, butter, fructose,
salt and pepper to eggs. Stir to combine well. Turn into well-oiled 1 1/2 quart
casserole. Bake in 350 degree oven for 45 minutes or until pudding is set. Makes
4 servings. VARIATION: Cheese, pepper corn, pudding. Add 1/2 cup grated sharp
processed cheese and 1/4 cup finely chopped green pepper.
------------------------
6 ears of corn
2 eggs
1/2 pt. milk
2 tbsp. fructose
1 lg. tbsp. flour (unbleached white)
Pinch of salt
Score corn, cut from cob. Dissolve flour in a little milk. Beat eggs slightly.
Combine ingredients and bake 20 to 30 minutes. Bake at 350 degrees.
------------------------
1/3 c. sugar
2 eggs
1 (13 oz.) evaporated milk
1/4 c. sugar
1 tsp. vanilla
Dash of salt
In small skillet, heat and stir 1/3 cup sugar over medium heat until sugar melts
and becomes golden brown. Quickly pour into 3 cup ring mold, tilting to coat
bottom and sides. In bowl, heat eggs, stir in milk, sugar, vanilla and salt. Add
to mold. Set mold in baking dish with 1-inch water. Bake 325 degrees for 50
minutes or until knife comes out clean.
------------------------
Crumble 2/3 package cookies in 13 x 9 inch cake pan. Mix together Cool Whip,
cream cheese, margarine, and powdered sugar. In large bowl, mix together pudding
and milk. Combine cream cheese mixture with pudding mixture; mix well; pour over
cookies. Crumble remaining cookies on top. This is a very good recipe. Mary
Jane Hintz/Dietary
------------------------
Mix both cans corn, 1 package corn mix, sour cream, and melted margarine. Add
beaten eggs. Mix thoroughly using wooden spoon. Grease bottom of 8 x 8 pan.
Pour in pan or glass dish (Pyrex). Bake at 350 degrees for 35 minutes or until
toothpick comes out clean when placed in center of pudding. Auxillary
------------------------
1 c. flour
1/3 c. nuts
1 stick margarine
Large container Cool Whip
1 (8 oz.) cream cheese (room
temperature)
1 c. powdered sugar
2 pkg. instant pudding
Press the first three ingredients into a 9 x 13 cake pan, bake for 15 minutes at
350 degrees over cooled crust. Mix 2 package pudding with 3 cups milk, put this
on top of cream cheese mixture. Add remaining Cool Whip. Sprinkle with nuts if
desired. Cool and eat. Business Office
------------------------
7 eggs
1 (8 oz.) can almond paste
2 tsp. McCormick almond extract
1 1/2 sticks oleo
2 c. sugar
Cream oleo and sugar with beater until fluffy, 3 minutes. In blender, mix eggs,
cut up paste and extract until mixed, about 1 minute on high setting. Combine
mixtures. Pour custard in cups and place in pan of water in 300 degree oven for
30 minutes. Chill and serve. Serves 8.
------------------------
2 eggs
1/2 c. milk
2 tbsp. sugar
1/4 tsp. vanilla
Beat eggs, milk, sugar and vanilla and pour into a 2-cup dish. Cook at 100% for
2 minutes, uncovered. Stir and cook 2 minutes more. It may still be soft when
you take it out of oven, but it continues to cook and will eventually thicken.
Cover and let rest for 5 minutes. Refrigerate or serve warm. (Custard cooked in
the microwave is lumpy. If you want it smooth, puree in the blender or food
processor while still hot, then cover and cool). Makes 1 to 1 1/2 cups.)
------------------------
Beat together milk, sugar, eggs; add vanilla. Pour mixture into individual
custard cups or into glass baking dish. Top with nutmeg. Set custard cups or
baking dish into larger pan half filled with water. Bake at 325 degrees for 40
minutes for cups and 50 minutes for larger dish; or until silver knife inserted
just off center comes out clean.
------------------------
Melt butter. Blend in cornstarch, sugar and salt. Gradually add milk. Heat to
boiling over direct heat. Stir into slightly beaten egg yolks. Return to heat
and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2
cups. Serve plain or with cream or as a filling for cream puffs, Boston cream
pie, etc.
------------------------
3 tbsp. cornstarch
1/3 c. sugar
1/2 tsp. salt
2 c. milk
1 tsp. vanilla
Combine cornstarch, sugar and salt. Gradually add milk. Heat to boiling over
direct heat and boil gently 2 minutes, stirring constantly. Add vanilla. To make
chocolate pudding, add 1 1/2 squares (1 1/2 oz.) shaved unsweetened chocolate when
milk is added to cornstarch mixture. Then cook as directed for Delicious Pudding.
------------------------
Lightly butter a 9 x 5 x 3 inch loaf pan; then set aside. In heavy 3-quart
saucepan cook sugar and cream over low heat. Stir with a wooden spoon to dissolve
the sugar. Cook, stirring constantly, until candy thermometer registers 234
degrees or until a little in cold water forms a soft ball. Remove from heat and
add the butter. Set aside without stirring to cool until lukewarm (110 degrees).
Add vanilla extract. With wooden spoon, beat until thick and creamy. Stir in the
nuts. Quickly turn into the prepared loaf pan and let cool completely. Wrap pan
with foil. Let stand overnight at room temperature.
------------------------
(This recipe came from a friend of my mother--back in the 30's when we had ice
boxes! The "ice" man came a couple times a week in the summer to deliver a 25, 50
or 100 pound block of ice.) 1 can sweetened condensed milk
1/2 c. lemon juice
1 tsp. (each) grated lemon rind,
baking powder
1 c. (each) brown sugar, uncooked
oatmeal
2/3 c. oleo
1 1/2 c. flour
1/2 tsp. salt
Blend milk, lemon juice and rind; cook and stir until it thickens, then set
aside. Mix rest of ingredients; spread 2/3 of the mixture in a greased 8x12 pan;
pat down firmly. Spread lemon mixture over this; top with remaining oat and flour
mixture and bake 25 minutes at 350 degrees until edges are brown; let cool in pan;
cut in small squares (can be stored in ice box for 3 weeks).
------------------------
1 c. Bisquick
1 pkg. instant pudding
1/3 c. oil
1 egg
Mix all ingredients, drop by spoonfuls on ungreased cookie sheet. Flatten with
glass coated with sugar. Bake at 375 degrees for 8 minutes.
------------------------
20 oreo cookies
2 (3 oz.) pkg. French vanilla pudding
1/2 stick melted butter
1 98 oz.) pkg. cream cheese
1 c. powdered sugar
3 1/2 c. milk
1 (8 oz.) carton Cool Whip
Smash cookies with rolling pin. Combine cookies, pudding, butter, cream cheese,
powdered sugar and milk. Mix well with electric mixer. Fold in Cool Whip.
Refrigerate.
------------------------
--Mix:--
1 c. sugar
1 egg
1 c. chopped pecan
Spread thinly on a greased cookie sheet, bake 300 degree oven 20 minutes or until
nicely brown. Cool and break into corn flake size pieces. --Mix (2 or 3
minutes):--
Place in layers in oblong pyrex dish. (1). bananas, 4 to 5 large (2). layer
pudding, (3). crust. Repeat until all gone and top with Cool Whip.
------------------------
Mix flour with baking soda. Combine butter, sugar, brown sugar, pudding mix and
vanilla in a large bowl; beat until smooth and creamy. Beat in eggs. Gradually
add flour mixture. Then stir in chips and nuts. (Batter will be stiff.) Drop by
rounded teaspoon onto ungreased baking sheets, about 2 inches apart. Bake at 350-
375 degrees for 8-10 minutes or until lightly browned. Remove from pan to cooling
rack immediately. Makes about 7 dozen cookies. Store in airtight container.
Cindy Pallme Joan Rask
------------------------
------------------------
Mix flour with baking soda and set aside. Combine butter with the sugars,
pudding mix, and vanilla in a large bowl. Beat until smooth and creamy. Beat in
eggs. Gradually add flour mixture; then stir in chips. Batter will be stiff.
Drop by rounded teaspoonfuls onto ungreased baking sheets, about 2 inches apart.
Bake at 375 degrees for 8 to 10 minutes. Makes 7 dozen.
------------------------
2 1/4 c. flour
1 tsp. baking soda
1 c. margarine
1/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
2 eggs
1 (16 oz.) pkg. chocolate chips
Walnuts (optional)
1 pkg. instant vanilla pudding
Mix flour and soda. Combine margarine, sugars, vanilla, pudding; beat until
smooth and creamy. Beat in eggs and add chips. Drop on cookie sheet. Bake at
375 degrees for 8-10 minutes. Do not over cook.
------------------------
1 c. oleo
3/4 c. brown sugar
1/4 c. white sugar
2 eggs
1/2 c. instant vanilla pudding
3 c. oatmeal
1 1/4 c. flour
1 tsp. soda
Coconut or raisins, if desired
------------------------
846326 -- PENUCHE
(A brown-sugar fudge studded with pecans.) Penuche has a creamy texture and
carmel flavor. 2 c. firmly packed dark brown sugar
3/4 c. milk
1/8 tsp. salt
1/4 c. unsalted butter, at room
temperature
1 tsp. vanilla
1 c. coarsely chopped pecans
Grease an 8 inch square pan with butter. In a large, heavy saucepan, combine the
sugar, milk and salt. Cook over moderate heat, stirring constantly, until the
mixture comes to a boil. Continue cooking, without stirring, to the softball
stage (236 degrees on candy thermometer). Remove from heat and stir in the butter
and vanilla. Set aside until the candy cool to lukewarm (110 degrees). With a
wooden spoon, beat the fudge until it becomes thick and begins to loose its gloss.
Quickly stir in pecans. Pour the fudge into prepared pan. Cool in the pan on a
wire rack. When fudge is firm and completely cool, cut into squares.
------------------------
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar
3/4 c. walnuts
1/2 c. milk
2 tbsp. cocoa
1 tsp. vanilla
2 tbsp. salad oil
Stir together all dry ingredients and nuts. Add milk, vanilla and salad oil.
Pour into greased 8" pan. Mix 3/4 cup brown sugar with 1/4 cup cocoa and sprinkle
over the batter. Pour 1 3/4 cups hot water over entire batter. DO NO STIR. Bake
at 350 degrees or less for 40 minutes. Comes out with batter on top and fudge
sauce on bottom. Serve with vanilla ice cream.
------------------------
3/4 c. sugar
3/4 c. water
--CARAMEL SAUCE:--
6 tbsp. sugar
3 tbsp. flour
1/4 tsp. salt
6 tbsp. water
3/4 c. evaporated milk
3/4 tsp. vanilla
BURNT SUGAR PUDDING: Sift before measuring 1 1/2 cups cake flour. Resift with 2
1/4 teaspoons baking powder and 1/8 teaspoon salt. Cream together until light and
fluffy 6 tablespoons and 1/2 cup sugar. Add one at a time beating vigorously 2
eggs. Add flour mixture alternately with a mixture of 1/4 cup burnt sugar syrup
and 1/2 cup evaporated milk. Beat until smooth after each addition. Pour into
greased 8"x8"x2" pan. Bake 35 minutes or until firm. Cut into squares. BURNT
SUGAR SYRUP; Heat iron griddle very hot and pour on very slowly 3/4 cup sugar,
stirring constantly. When brown, pour in 3/4 cup water; heat thoroughly. CARAMEL
SAUCE: Mix in saucepan 6 tablespoons sugar, 3 tablespoons flour and 1/4 teaspoon
salt. Stir in 6 tablespoons water and 1/2 cup burnt sugar syrup. Boil 2 minutes,
stirring constantly. Add 3/4 cup evaporated milk and 3/4 teaspoons vanilla.
Serves 6.
------------------------
Cook 25 minutes at 350 degrees. Don't open oven door. Bake until knife comes
out clean. Be sure to bake in a pan of water. Serves 8.
------------------------
Cook 25 minutes at 350 degrees. Don't open oven door. Bake until knife comes
out clean. Be sure to bake in a pan of water. Serves 8.
------------------------
Mix beaten eggs, sugar and salt together. Add vanilla. Mix in scalded milk and
nutmeg. Pour into 9" pie shell. Bake at 450 degrees for 10 minutes then reduce
heat to 325 degrees for 30 to 40 minutes.
------------------------
1 qt. milk
1 c. Grapenuts
4 eggs, beaten
1 c. sugar
Dash salt
1 tsp. vanilla
Nutmeg
Warm the milk, then pour over Grapenuts in bowl. Let stand 15 minutes. Then add
beaten eggs, sugar, salt and vanilla, stirring to mix very well. Pour into
13"x9"x2" baking pan or dish. Sprinkle nutmeg over top just before baking. Place
pan in larger pan with 1" or 2" of hot water in bottom of pan. Bake at 350
degrees for 1 hour or until custard is set (test by inserting table knife into
center. It should come out clean if pudding is done. If not, bake 5 minutes or
10 minutes longer.) May use 1/2 recipe.
------------------------
------------------------
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.
------------------------
Mix instant pudding with only 2 cups milk. Add Eagle Brand and Cool Whip. Layer
vanilla wafers, banana slices and pudding. Chill and serve.
------------------------
--TOPPING:--
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
--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.
------------------------
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!!
------------------------
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.
------------------------
--TOPPING: (OPTIONAL)--
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.
------------------------
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.
------------------------
Crumble into crumbs in food processor or food chopper. Mix: 1/2 stick oleo
8 oz. cream cheese
1 c. powdered sugar
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.
------------------------
846345 -- BANANA PUDDING
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.
------------------------
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.
------------------------
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."
------------------------
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!
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
------------------------
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)
------------------------
------------------------
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.
------------------------
Mix dry pudding in pineapple; add Cool Whip, marshmallows, 1/2 cup coarsely
chopped nuts. Mix well, refrigerate 4 hours before serving.
------------------------
------------------------
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.
------------------------
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.
------------------------
Mix pudding and pineapple. Blend in Cool Whip. Refrigerate for 2 hours.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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!
------------------------
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
------------------------
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.
------------------------
Mix pudding mix and Eagle Brand milk. Gradually add milk in a large mixing bowl.
Keep in refrigerator. Makes 1 gallon.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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)
------------------------
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)
------------------------
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.
------------------------
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.
------------------------
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!
------------------------
4 c. dry milk
2 c. sugar
1 1/2 c. cornstarch
1 tsp. salt
Butter
Vanilla
------------------------
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.
------------------------
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.
------------------------
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
------------------------
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.
------------------------
--TOPPING:--
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.
------------------------
------------------------
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.
------------------------
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.)
------------------------
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
------------------------
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.
------------------------
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.
------------------------
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.)
------------------------
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
------------------------
846397 -- PUDDING - WICHES
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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
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.
------------------------
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!
------------------------
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!
------------------------
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.
------------------------
Mix all ingredients together, leaving Cool Whip for last, with an electric mixer.
Store in a covered container.
------------------------
1 c. flour
1 c. milk
2 eggs
1/4 tsp. salt
Beef drippings
Sift flour and salt together. Beat eggs well and add to flour, mixing well.
Slowly add the milk and beat with egg beater for 2 minutes. Heat thoroughly an
oblong pan and then grease well with the beef drippings. Pour in the batter about
1/2 inch deep. Bake in a hot oven (450 degrees F.) for 20 minutes. Reduce the
heat to moderately hot (400 degrees F.) and bake 20 minutes longer. Serve with
roast beef.
------------------------
1 c. 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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
--TOPPING:--
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
------------------------
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
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.
------------------------
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.
------------------------
Melt butter in oblong glass pan, then add and mix in all other ingredients. Bake
at 350 degrees for 30 minutes uncovered.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
Cut 5 slices of bread in cubes. Fry in 3/4 cup of butter until crisp. Mix all
ingredients and put in greased casserole. Bake at 350 degrees for 1/2 hour.
------------------------
1 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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
------------------------
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.
------------------------
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).
------------------------
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.
------------------------
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)
------------------------
------------------------
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.
------------------------
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
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.
------------------------
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.
------------------------
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.)
------------------------
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.
------------------------
In a large mixer bowl cream together butter or margarine, vanilla pudding mix,
and cinnamon until fluffy. Add eggs, one at a time, beating well after each
addition. In another bowl combine milk, undrained pineapple, coconut, raisins and
vanilla. By hand, blend milk mixture into creamed mixture (mixture will look
curdled). Fold in bread cubes. Pour into an ungreased 2 quart casserole or 8 x 8
x 2 baking dish. Place casserole or baking dish in larger shallow pan on oven
rack. Pour hot water into larger pan to a depth of 1 inch. Bake in 325 degree
oven 1 1/4 hours for casserole (1 hour for baking dish) or until knife inserted
off center comes out clean. Serves 8.
------------------------
1 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.
------------------------
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.
------------------------
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.
------------------------
1 c. cold milk
1 (4 oz.) pkg. Jello instant pudding,
any flavor
1 (8 oz.) container Cool Whip, thawed
Pour milk into bowl. Add pudding. Mix with mixer, about 2 minutes. Blend in
Cool Whip. Frost cake, cupcakes, etc. Keep refrigerated. My family loves this
frosting. It's not real sweet. (You can also add 1/4 cup of powdered sugar after
pudding mixture.)
------------------------
1 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.)
------------------------
Have milk and eggs at room temperature. Beat eggs until fluffy, add milk and
beat in flour and salt until light and bubbly. When roast is almost done, remove
about 5 or 6 tablespoons of drippings from the pan. Pour drippings in an 18-inch
square pan and place in hot oven. Beat pudding again and pour immediately into
hot drippings. Bake in a preheated 450 degree oven for 15 minutes. Reduce heat
to 350 degrees and bake 10 minutes longer. During the last 10 minute baking
period, remove roast, place on a rack above pudding, and let the meat juices drip
from roast onto top of the pudding. You will have a puffy and well-browned
pudding. Serve immediately as it will fall after about 5 minutes. Serves 4.
Easily doubles. NOTE: Line oven with foil for easier clean up!
------------------------
1 c. milk
1 c. flour
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.
------------------------
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.
------------------------
1/2 c. butter
1 c. sugar (powdered) creamed
1 egg yolk
1/2 c. cream
Beaten white of egg
Flavor with vanilla
------------------------
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.
------------------------
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.
------------------------
846454 -- SUGAR FREE BANANA PUDDING CAKE
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.
------------------------
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.
------------------------
Blend all ingredients except coconut in large mixing bowl. Pour into 2 greased
and floured 9 inch layer pans. Bake at 350 degrees for 25 to 30 minutes. Cool in
pan 15 minutes, remove and cool on racks, (or 9 x 13 inch or larger if cut in
squares to serve.)FROSTING:
1 (8 oz.) can crushed pineapple, in
juice
1 pkg. (4 serving size) coconut or
vanilla instant pudding mix
1 (9 oz.) container frozen whipped
topping, thawed
1 c. flaked coconut (optional)
1 c. nuts (optional)
Combine crushed pineapple pudding mix and fold in 1 container frozen whipped
topping. Add coconut and nuts if desired.
------------------------
1 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.
------------------------
1 tbsp. butter
1 c. sugar
1 c. milk
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
Pour filling over top of first mixture. Place in oven and bake for 45 minutes
at 350 degrees.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
2 c. sifted flour
1 1/2 c. sugar
2 tsp. soda
1/4 tsp. salt
1 (1 lb. 1 oz.) can fruit cocktail
2 eggs, beaten
Sift together flour, sugar, soda and salt. Add eggs and fruit cocktail; mix
well and turn into 9"x12" greased and floured pan. Bake 1 hour at 350 degrees.
Cool 10 to 15 minutes then ice.PUDDING ICING:
1/2 c. butter
1 c. confectioners' sugar
1/2 c. evaporated milk
1 egg yolk
1 tbsp. vanilla
1 c. shredded coconut
1/2 c. chopped nuts
Combine butter, sugar, milk and egg yolk in heavy saucepan. Bring to boil, cook
and stir 2 minutes. Add vanilla, coconut and nuts. Cool slightly and spoon over
warm cake.
------------------------
1 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.
------------------------
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.
------------------------
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.
------------------------
2 c. flour
1 c. sugar
1 c. milk
5 tbsp. margarine
2 tsp. baking powder
2 tsp. cinnamon
1/4 tsp. salt
1/2 c. chopped nuts
2 c. packed brown sugar
1 1/2 c. water
Beat together until smooth flour, sugar, milk, 2 tablespoons margarine, baking
powder, cinnamon and salt. Turn batter into greased and floured 9" square pan.
Sprinkle with nuts. In small saucepan bring brown sugar, water and remaining 3
tablespoons of margarine to boil, stirring constantly. Remove from heat and
carefully pour over top of batter. Place in 350 degree oven for 35 to 40 minutes.
------------------------
1 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.
------------------------
2 eggs, separated
1 tsp. grated lemon peel
1/4 c. lemon juice
2/3 c. milk
1 c. sugar
1/4 c. all purpose flour
1/4 tsp. salt
Heat oven to 350 degrees. Beat egg whites until stiff; set aside. Beat egg
yolks. Stir in lemon peel, lemon juice and milk. Beat in rest of ingredients
until smooth. Fold in egg whites. Pour in casserole. Place in 9"x9"x2" pan.
Place in pan of water on oven rack. Bake 45 to 55 minutes.
------------------------
1 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.
------------------------
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.
------------------------
Blend all ingredients in large mixer bowl. Beat 4 minutes at medium speed of
electric mixer. Pour into 2 greased and floured 8"x4" loaf pans. Bake at 350
degrees for 45 to 50 minutes, until cakes spring back when lightly pressed and
begin to pull away from sides of pans. Do not under bake. Cool in pans 15
minutes; remove and cool on racks. Frost with Orange Cream Cheese Frosting.
ORANGE CREAM CHEESE FROSTING: Blend 1 tablespoon butter or margarine with 1 (3
oz.) package cream cheese and 1 tablespoon grated orange rind until smooth.
Alternately add 2 1/2 cups sifted confectioners' sugar and 1 tablespoon orange
juice, beating after each addition until smooth.
------------------------
1 c. flour
1 c. chopped pecans
1 stick oleo
Mix softened oleo, flour and pecans. Pat in 9 x 9 inch pan. Bake until brown
at 350 degrees. Cool in refrigerator. Mix: 1 c. powdered sugar 1/2 container
Cool Whip (9 oz.) Spread over cooled crust, refrigerate. Mix 1 small package (3
ounce) instant vanilla pudding and 1 cup milk. Spread over cream cheese mixture.
Mix 1 small package instant chocolate pudding and 1 cup milk. You then spread
over vanilla pudding. Top with remaining Cool Whip, grated Hershey bars.
Sprinkle with nuts.
------------------------
1 c. 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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
846486 -- PUDDING-WICHES
Add milk gradually to peanut butter in a deep bowl, blending until smooth.
Adding pudding mix, beat slowly at lowest speed until well-blended (about 2
minutes). Let stand 5 minutes. Spread 1/2 inch thick on 12 crackers. Top with
remaining crackers. Freeze three hours before eating.
------------------------
1 c. flour
2/3 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/3 tsp. salt
Dash ground cloves
4 med. apples, peeled and cut into
1/2 inch pieces
1/2 c. pecans, chopped
3/4 c. dark brown sugar
1/4 c. butter, melted
3/4 c. boiling water
1/2 c. milk
Vanilla ice cream and whipped cream
In large bowl stir together flour, sugar, baking powder, cinnamon, salt, and
cloves. Add milk and mix. Stir in apples and pecans. Turn into ungreased 2
quart dish. In separate bowl combine brown sugar, melted butter and boiling
water; pour evenly over batter. Bake at 375 degrees for 45-55 minutes. Serve
warm with vanilla ice cream and whipped cream.
------------------------
------------------------
2 1/4 c. milk
2 slightly beaten eggs
2 c. bread cubes
1/2 c. brown sugar
1 tsp. vanilla
1/4 tsp. salt
1 tsp. cinnamon
Combine all ingredients, pour into 3 quart baking dish. Place dish in pan with
1 inch water. Bake 45 minutes at 350 degrees.
------------------------
2 c. all-purpose flour
1 1/2 c. sugar
1 1/4 tsp. baking soda
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. salt
3/4 c. salad oil
3 eggs
1 c. buttermilk
1 c. cooked prunes, pitted and
quartered
1 c. chopped walnuts (optional)
Sift dry ingredients together 3 times. Add other ingredients in order given and
mix well. Grease and flour bundt pan. Pour in cake mixture and bake at 375
degrees for 40 to 45 minutes.GLAZE:
1 c. sugar
1/2 c. buttermilk
1 tsp. vanilla
1 tsp. white corn syrup
1/2 c. (1 stick) butter
Put all ingredients in a pan. Stir. Bring to boil. Pour over cake while cake
is hot and still in pan. Let cake cool before removing from pan. (Half of glaze
is plenty.)
------------------------
1 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.
------------------------
Mix flour with baking soda. Combine butter, sugars, pudding mix and vanilla in
large bowl. Beat until smooth and creamy. Add beaten eggs. Add flour mixture,
then stir in chips. Drop by rounded teaspoonfuls onto ungreased baking sheet
about 2 inches apart. Bake at 350 degrees for 8-10 minutes.
------------------------
1 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.
------------------------
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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!
------------------------
------------------------
------------------------
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
------------------------
846503 -- CRANBERRY PUDDING CAKE
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.
------------------------
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.
------------------------
------------------------
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.
------------------------
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)
------------------------
846507 --
----
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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).
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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).
------------------------
------------------------
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
------------------------
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.
------------------------
--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 --
----
------------------------
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.
------------------------
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.
------------------------
--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.
------------------------
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.
------------------------
--CRUST:--
1 c. flour (heaping)
4 tbsp. powdered sugar
1/4 tsp. salt
1/2 c. margarine (1 stick)
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.
------------------------
--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:--
Mix topping sugars, cocoa and sprinkle over cake batter. Pour milk and water
over all and bake in 350 degree oven for 45 minutes.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
SAUCE:
1 c. brown sugar
1 c. white sugar
2 c. boiling water
2 tbsp. butter
1/2 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.
------------------------
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.
------------------------
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
------------------------
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.
------------------------
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
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.
------------------------
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.
------------------------
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.)
------------------------
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.
------------------------
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.
------------------------
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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
Combine all ingredients and blend together. Beat 2 minutes. Pour into greased
10 inch tube pan. Bake at 350 degrees for 50 minutes.
------------------------
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.
------------------------
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. 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.
------------------------
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
------------------------
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.)
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
--TOPPING:--
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.
------------------------
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.
------------------------
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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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
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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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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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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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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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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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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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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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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
Mix the three ingredients as for pudding. Pour into molds and freeze.
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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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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.
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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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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.
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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.
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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.
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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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Spray 9 x 9 inch pan. Break bread into cubes, add other ingredients. Bake at
350 degrees for about 25 minutes.
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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.
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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
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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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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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.
------------------------
Prepare pudding as directed on box; cool. Fold in Cool Whip. Drain fruit and
fold carefully into pudding mixture.
------------------------
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.
------------------------
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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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
------------------------
------------------------
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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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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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.
------------------------
------------------------
Combine dry pudding mix with undrained pineapple in bowl. Mix well. Add
oranges, whipped topping, bananas and marshmallows. Chill until serving time.
------------------------
Mix together and refrigerate. Bananas and fresh strawberries may be added.
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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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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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