846316 -- OLD - FASHIONED PENUCHE
3 c. light brown sugar, firmly packed
1 c. light cream
1 tbsp. butter
1 1/2 tsp. vanilla
2/3 c. walnuts, chopped
Lightly butter a 9 x 5 x 3 inch loaf pan; then set aside. In heavy 3-quart saucepan cook sugar and cream over low heat. Stir with a wooden spoon to dissolve the sugar. Cook, stirring constantly, until candy thermometer registers 234 degrees or until a little in cold water forms a soft ball. Remove from heat and add the butter. Set aside without stirring to cool until lukewarm (110 degrees). Add vanilla extract. With wooden spoon, beat until thick and creamy. Stir in the nuts. Quickly turn into the prepared loaf pan and let cool completely. Wrap pan with foil. Let stand overnight at room temperature.
846317 -- LEMON CUSTARD SQUARES
(This recipe came from a friend of my mother--back in the 30's when we had ice boxes! The "ice" man came a couple times a week in the summer to deliver a 25, 50 or 100 pound block of ice.) 1 can sweetened condensed milk
1/2 c. lemon juice
1 tsp. (each) grated lemon rind,
baking powder
1 c. (each) brown sugar, uncooked
oatmeal
2/3 c. oleo
1 1/2 c. flour
1/2 tsp. salt
Blend milk, lemon juice and rind; cook and stir until it thickens, then set aside. Mix rest of ingredients; spread 2/3 of the mixture in a greased 8x12 pan; pat down firmly. Spread lemon mixture over this; top with remaining oat and flour mixture and bake 25 minutes at 350 degrees until edges are brown; let cool in pan; cut in small squares (can be stored in ice box for 3 weeks).
846318 -- PUDDING COOKIES
1 c. Bisquick
1 pkg. instant pudding
1/3 c. oil
1 egg
Mix all ingredients, drop by spoonfuls on ungreased cookie sheet. Flatten with glass coated with sugar. Bake at 375 degrees for 8 minutes.
846319 -- DIRT PUDDING
20 oreo cookies
2 (3 oz.) pkg. French vanilla pudding
1/2 stick melted butter
1 98 oz.) pkg. cream cheese
1 c. powdered sugar
3 1/2 c. milk
1 (8 oz.) carton Cool Whip
Smash cookies with rolling pin. Combine cookies, pudding, butter, cream cheese, powdered sugar and milk. Mix well with electric mixer. Fold in Cool Whip. Refrigerate.
846320 -- BANANA PUDDING
--Mix:--
1 c. sugar
1 egg
1 c. chopped pecan
Spread thinly on a greased cookie sheet, bake 300 degree oven 20 minutes or until nicely brown. Cool and break into corn flake size pieces. --Mix (2 or 3 minutes):--
1 sm. instant vanilla pudding
1 c. milk
1 c. sour cream
Place in layers in oblong pyrex dish. (1). bananas, 4 to 5 large (2). layer pudding, (3). crust. Repeat until all gone and top with Cool Whip.
846321 -- PUDDING CHIP COOKIES
2 1/4 c. unsifted all-purpose flour
1 tsp. baking soda
1 c. butter or margarine, softened
1/4 c. granulated sugar
3/4 c. firmly packed light brown sugar
1 pkg. (4 serving size) Jell-O
vanilla flavor instant pudding &
pie filling
- tsp. vanilla
- eggs
- (12 oz.) pkg. semi-sweet chocolate
chips
1 c. chopped nuts
Mix flour with baking soda. Combine butter, sugar, brown sugar, pudding mix and vanilla in a large bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Then stir in chips and nuts. (Batter will be stiff.) Drop by rounded teaspoon onto ungreased baking sheets, about 2 inches apart. Bake at 350-375 degrees for 8-10 minutes or until lightly browned. Remove from pan to cooling rack immediately. Makes about 7 dozen cookies. Store in airtight container. Cindy Pallme Joan Rask
846322 -- CHOCOLATE CHIP COOKIES (PUDDING MIX)
2 1/4 c. flour
1 tsp. baking soda
1 c. butter
1/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
14 oz. pkg. vanilla instant pudding
2 eggs
1 (12 oz.) pkg. chocolate chips
Mix ingredients together. Bake at 375 degrees for 10 minutes.
846323 -- CHOCOLATE CHIP PUDDING COOKIES
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 c. butter or margarine
1/4 c. granulated sugar
3/4 c. brown sugar
1 (4 serving) pkg. Jello milk
chocolate instant pudding
- tsp. vanilla
- eggs
- (12 oz.) pkg. chocolate chips
Mix flour with baking soda and set aside. Combine butter with the sugars, pudding mix, and vanilla in a large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips. Batter will be stiff. Drop by rounded teaspoonfuls onto ungreased baking sheets, about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Makes 7 dozen.
846324 -- PUDDING COOKIES
2 1/4 c. flour
1 tsp. baking soda
1 c. margarine
1/4 c. sugar
3/4 c. brown sugar
- tsp. vanilla
- eggs
- (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.
846325 -- OATMEAL PUDDING COOKIES
1 c. oleo
3/4 c. brown sugar
1/4 c. white sugar
2 eggs
1/2 c. instant vanilla pudding
3 c. oatmeal
1 1/4 c. flour
1 tsp. soda
Coconut or raisins, if desired
Cream oleo and sugars. Add rest of ingredients. Drop on pan.
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.
846327 -- BROWNIE FUDGE PUDDING
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar
3/4 c. walnuts
1/2 c. milk
2 tbsp. cocoa
- tsp. vanilla
- 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.
846328 -- BURNT SUGAR PUDDING
1 1/2 c. cake flour, sift before
measuring
2 1/4 tsp. baking powder
1/8 tsp. salt
6 tbsp. soft butter
1/2 c. sugar
2 eggs
1/2 c. evaporated milk
--BURNT SUGAR SYRUP:--
3/4 c. sugar
3/4 c. water
--CARAMEL SAUCE:--
6 tbsp. sugar
3 tbsp. flour
1/4 tsp. salt
6 tbsp. water
3/4 c. evaporated milk
3/4 tsp. vanilla
BURNT SUGAR PUDDING: Sift before measuring 1 1/2 cups cake flour. Resift with 2 1/4 teaspoons baking powder and 1/8 teaspoon salt. Cream together until light and fluffy 6 tablespoons and 1/2 cup sugar. Add one at a time beating vigorously 2 eggs. Add flour mixture alternately with a mixture of 1/4 cup burnt sugar syrup and 1/2 cup evaporated milk. Beat until smooth after each addition. Pour into greased 8"x8"x2" pan. Bake 35 minutes or until firm. Cut into squares. BURNT SUGAR SYRUP; Heat iron griddle very hot and pour on very slowly 3/4 cup sugar, stirring constantly. When brown, pour in 3/4 cup water; heat thoroughly. CARAMEL SAUCE: Mix in saucepan 6 tablespoons sugar, 3 tablespoons flour and 1/4 teaspoon salt. Stir in 6 tablespoons water and 1/2 cup burnt sugar syrup. Boil 2 minutes, stirring constantly. Add 3/4 cup evaporated milk and 3/4 teaspoons vanilla. Serves 6.
846329 -- EGG CUSTARD
4 eggs, minus 1 white
3 c. milk, heated
3/4 c. sugar
3/4 c. bread crumbs
1 tsp. vanilla
Cook 25 minutes at 350 degrees. Don't open oven door. Bake until knife comes out clean. Be sure to bake in a pan of water. Serves 8.
846329 -- EGG CUSTARD
4 eggs, minus 1 white
3 c. milk, heated
3/4 c. sugar
3/4 c. bread crumbs
1 tsp. vanilla
Cook 25 minutes at 350 degrees. Don't open oven door. Bake until knife comes out clean. Be sure to bake in a pan of water. Serves 8.
846330 -- EGG CUSTARD
4 eggs, beaten slightly
1/2 tsp. salt
1/2 c. sugar
1 tsp. vanilla
3 c. milk, scalded
Nutmeg to taste
Mix beaten eggs, sugar and salt together. Add vanilla. Mix in scalded milk and nutmeg. Pour into 9" pie shell. Bake at 450 degrees for 10 minutes then reduce heat to 325 degrees for 30 to 40 minutes.
846331 -- FAMOUS GRAPENUT PUDDING
1 qt. milk
1 c. Grapenuts
4 eggs, beaten
1 c. sugar
Dash salt
1 tsp. vanilla
Nutmeg
Warm the milk, then pour over Grapenuts in bowl. Let stand 15 minutes. Then add beaten eggs, sugar, salt and vanilla, stirring to mix very well. Pour into 13"x9"x2" baking pan or dish. Sprinkle nutmeg over top just before baking. Place pan in larger pan with 1" or 2" of hot water in bottom of pan. Bake at 350 degrees for 1 hour or until custard is set (test by inserting table knife into center. It should come out clean if pudding is done. If not, bake 5 minutes or 10 minutes longer.) May use 1/2 recipe.
846332 -- GRANDMA'S DELUXE BANANA PUDDING
2 sm. pkgs. vanilla French vanilla
pudding
1 can Eagle Brand milk
1 lg. container Cool Whip
Vanilla wafers
Bananas
Make 2 small packages vanilla or French vanilla instant pudding according to directions on package. Add 1 can Eagle Brand condensed milk. Beat with mixer. Beat in 1 large container Cool Whip. Layer vanilla wafers, banana and pudding. (Takes lots of bananas.)
846333 -- INDIAN PUDDING
1/4 c. molasses
3 tbsp. cornstarch
3 1/2 c. milk, scalded
1 egg, beaten
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
2 tbsp. butter
1/2 c. cold milk
Scald milk and add molasses and cornmeal to it. Stir to mix and cook gently, stirring until thick. Remove from heat. Blend egg, sugar, salt, cinnamon and ginger. Add to cornmeal mixture. Pour into greased quart casserole. Bake 30 minutes in a 350 degree oven. Add butter and cold milk. Don't stir, but continue baking for another hour. You can gild this lily and serve with vanilla ice cream. Serves 6.
846334 -- QUICK BANANA PUDDING
1 lg. pkg. instant vanilla pudding
(use only 2 c. milk)
1 can Eagle Brand milk
12 oz. Cool Whip
1 box vanilla wafers
5 or 6 bananas, sliced
Mix instant pudding with only 2 cups milk. Add Eagle Brand and Cool Whip. Layer vanilla wafers, banana slices and pudding. Chill and serve.
846335 -- RHODA'S NOODLE KUGEL (PUDDING)
1/2 lb. thin egg noodles
4 med. eggs
8 oz. sour cream
1/2 c. sugar
1/2 lb. melted butter (reserve some
for topping)*
1/4 lb. cream cheese
1/2 tsp. vanilla
1/2 lb. cottage cheese
1/2 tsp. lemon juice
--TOPPING:--
1 c. graham cracker crumbs
4 tbsp. sugar
*Butter (from above), to moisten
Dash of cinnamon, on top
Cook noodles about 20 minutes in salted water; drain very well. Mix remaining ingredients in blender; combine with noodles and pour into buttered 9"x12" pan. Combine topping ingredients; spread on top of noodles. Bake at 350 degrees for 1 hour. Important to let stand before cutting. May be used as hors d'oeuvres, side dish or as a dessert. Dade/Broward Chapt.
846336 -- OLD FASHIONED CORN PUDDING
1 can yellow cream style corn
2 eggs
1 or 2 tsp. flour
1/2 c. evaporated milk
1/2 c. sugar
Pinch baking powder
Mix all ingredients together and pour into baking dish. Dot with butter and pepper. Bake at 350 to 400 degrees until brown and set, about 40 to 50 minutes.
846337 -- CORN PUDDING
2 tbsp. cornstarch
2 lg. eggs
1/4 c. sugar
2 tbsp. melted butter or margarine
12 oz. can evaporated milk
16 oz. can cream style corn
Mix first three ingredients. Melt margarine in baking dish. Pour mixture over melted margarine. Bake 350 degrees until firm in middle.
846338 -- NOODLE PUDDING
1 lb. broad egg noodles
1 pt. sour cream
1 lb. cottage cheese
- c. milk
- tsp. salt
- tbsp. sugar
- tbsp. melted butter or margarine
Chopped apple, skin removed
Cornflake crumbs (make them yourself)
Extra butter or margarine
Cook noodles al dente, drain and rinse with cold water. Combine all the other ingredients. Mix into the noodles. Place mixture in buttered casserole. Top with crushed cornflakes. Dot with butter. Bake in preheated 350 degree oven for 1 to 1 1/2 hours or until bubbly on top.
846339 -- SWEET NOODLE PUDDING
1/2 lb. wide egg noodles
1 stick butter (softened)
4 oz. cream cheese
3 well beaten eggs
3/4 c. apricot nectar
3/4 c. milk
3/4 to 1 c. sugar
--TOPPING: (optional)--
3/4 c. sugar
1 c. Kellogg's corn flake crumbs
1 tsp. cinnamon
1 stick butter (softened)
Boil noodles. Add butter and cream cheese. Mix with noodles. Combine eggs, apricot nectar, milk and sugar. Add to noodle mixture and place in a well greased 9 x 9 x 2 pan. Mix topping ingredients together. Place on top of noodle mixture. Bake at 350 degrees for 1 hour.
846340 -- UNCOOKED NOODLE PUDDING
1 lb. med. noodles
- lb. cream cheese
- sticks butter or margarine (I use
margarine)
1 lb. cottage cheese
1 1/2 c. sugar (I use 1 c.)
2 tsp. vanilla
6 eggs
3 c. milk
Pinch salt
Combine melted butter, cream cheese, sugar, vanilla, cottage cheese, eggs, milk and salt. Add noodles and stir. Bake approximately 1 hour at 350 degrees. This is the easiest and most delicious recipe I've come across for noodle pudding. Enjoy!!
846341 -- GRAMMY ELLIE'S SWEET NOODLE PUDDING
1 lb. med. noodles (or 1/2 med. and
1/2 fine)
4 eggs, beaten
- c. sugar
- tsp. salt (can use less)
- apples or peaches, pared & sliced
- c. water
- tbsp. oil
- tsp. vanilla
Grated rind or 2 lemons
Cinnamon to taste
Cook and drain noodles. Add all ingredients and mix together. Pour into greased roasting pan. Sprinkle extra cinnamon on top. Bake at 350 degrees until browned, 45 minutes or more.
846342 -- NOODLE PUDDING
1/2 lb. wide egg noodles
6 eggs
1 pt. sour cream
1 lb. cottage cheese
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese, softened
1/4 lb. butter or margarine
1/2 c. sugar
--TOPPING: (OPTIONAL)--
2 1/2 c. Corn Flake crumbs
1/4 lb. margarine
1/2 c. granulated sugar
Mix together eggs, sour cream, cottage cheese, vanilla, cream cheese, butter and sugar. Add cooked noodles and mix well. Bake 1/2 hour at 350 degrees, 1/2 hour at 325 degrees, and 1/2 hour at 300 degrees. OPTIONAL TOPPING: Mix together all the topping ingredients. Sprinkle generously over the noodle pudding. Bake as above.
846343 -- THE BEST NOODLE PUDDING
3/4 stick margarine
1 (3 oz.) pkg. cream cheese
1/2 c. sugar
3 eggs, well beaten
3/4 c. milk
3/4 c. apricot or peach nectar
1/2 lb. egg noodles, cooked
1 c. Corn Flake crumbs
1 tsp. cinnamon
1/4 c. sugar
3/4 stick margarine
Combine first 6 ingredients. Mix with electric mixer until blended. Mixture may be lumpy. Add cooked noodles to mixture, stirring gently. Pour noodles and liquid into 9 x 9 inch baking pan. Mix remaining ingredients in separate bowl. Use fingers or a pastry cutter to blend and form crumbs. Cover top of pudding mixture with crumbs. Bake at 350 degrees for 1 hour. Let cool slightly before serving. Recipe may be doubled.
846344 -- DIRT PUDDINGS
1 1/4 lb. Oreo cookies
Crumble into crumbs in food processor or food chopper. Mix: 1/2 stick oleo
8 oz. cream cheese
1 c. powdered sugar
Mix: 2 sm. French vanilla instant pudding
3 1/2 c. milk
Fold in cream cheese mixture to pudding mixture and then fold in 16 ounce Cool Whip. Layer into plastic flower pot (no hole) ending with cookie crumbs on top. Start with thin layer of cookies in bottom of pot and then layer of pudding. Continue layers, ending with crumbs on top. Put pudding in refrigerator and let it set a few hours. Wrap the stem of a bunch of artificial flowers with saran wrap and insert in center of flower pot. You may put a ribbon around pot and use a bow if you want it to look pretty.
846345 -- BANANA PUDDING
1 (8 oz.) cream cheese
- can Eagle Brand milk
- c. milk
- (6 oz.) instant vanilla pudding
10-12 vanilla wafers or more
1 lg. carton Cool Whip
4 lg. bananas
Cream cream cheese and Eagle Brand milk. Mix pudding with milk by directions on box. Combine both mixtures and add 1/2 Cool Whip. Layer vanilla wafers, pudding, bananas and rest of Cool Whip.
846346 -- RICH BANANA PUDDING
1 (14 oz.) Eagle Brand milk
1 1/2 c. cold water
1 (3 1/2 oz.) pkg. instant vanilla
pudding
2 c. (1 pt.) whipped cream, whipped
35 vanilla wafers
3 med. bananas, sliced & dipped in
lemon juice
In large mixing bowl, combine Eagle Brand milk and water. Add pudding mix, beat until well blended. Chill 5 minutes. Fold in whipped cream. Layer in 2 1/2 quart glass serving bowl, starting with pudding, then wafers and bananas, ending with pudding mixture. Chill thoroughly.
846347 -- VANILLA CREME PUDDING
1 c. sugar
1/4 tsp. salt
3 tbsp. flour
1/2 stick butter, melted & cooled
3 egg yolks
2 c. milk
1 tsp. vanilla
1 box vanilla wafers
Mix well sugar, salt and flour. Set aside. Blend egg yolks with milk. Add dry ingredients to liquids and mix well. Cook in saucepan until thick and creamy. Add vanilla. Layer wafers and pudding, beginning and ending with wafers. "This is a favorite of my son, Chris and his friends at SMU - foolproof and wonderful."
846348 -- BANANA PUDDING
3 sm. boxes instant vanilla pudding
16 oz. sour cream
Bananas
3 c. milk
12 oz. Cool Whip
Vanilla wafers
Mix milk with pudding. Stir in sour cream and Cool Whip. Layer with bananas and cookies. Mix and let it set in the refrigerator overnight. It is delicious. Try it!
846349 -- BANANA PUDDING SUPREME
1 pkg. (8 oz.) cream cheese
1 can (14 oz.) sweetened condensed
milk
2 c. milk
1 pkg. (6 oz.) instant vanilla
pudding mix
1 carton (8 oz.) nondairy whipped
topping
4 bananas, sliced
1 box (12 oz.) vanilla wafers
Cream the cheese until smooth. Stir in sweetened condensed milk and pudding mix. Fold in half of the whipped topping. Layer pudding, cookies and bananas in dish. Top with remaining topping. Chill. Yield 10-12 servings.
846351 -- BAKED INDIAN PUDDING
3 c. milk
1/4 c. molasses
2 tbsp. sugar
2 tbsp. butter
1/4 tsp. salt
1/8 tsp. baking powder
1 egg
1/2 c. cornmeal
Mix all ingredients thoroughly with half the milk and bake at 450 degrees until mixture boils. Stir in remaining half of hot milk and bake in a 350 degree oven for 5 to 7 hours. Bake in a well greased stone crock. Serve warm with whipped cream or vanilla ice cream. Serves 6.
846352 -- BAKED PINEAPPLE DATE PUDDING
1 c. drained pineapple chunks
1 c. coarsely chopped walnuts
1 tsp. baking powder
3 egg whites, beaten stiff
1 tsp. vanilla
1 c. chopped dates
1/2 c. flour
1/2 tsp. salt
3 egg yolks, beaten
3/4 c. sugar
Combine the pineapple, dates and walnuts. Sift the flour and baking powder and salt and add to fruit mixture. Mix well and set aside. Combine egg yolks with vanilla and gradually beat in sugar. Stir in fruit and flour mixture then fold in beaten egg whites. Bake in greased shallow 8"x12" pan in 325 degree oven for about 35 minutes. Break or cut into pieces and serve warm or cold with whipped cream.
846353 -- SOFT CUSTARD
3 c. milk
1/3 c. sugar
1/4 tsp. salt
3 eggs, beaten
1 tsp. vanilla
Scald milk with sugar and salt in top of double boiler. Beat eggs well and slowly stir in the hot milk. Return to double boiler and cook over simmering water, stirring constantly, until mixture just coats a metal spoon. Custard will thicken somewhat on cooling, so do not try to cook until thick for this will cause it to curdle. Remove immediately from heat and set pan in cold water; add vanilla, and chill before serving. 5 servings.
846354 -- TAPIOCA PUDDING
2 pkg. tapioca pudding
1 lg. can pineapple tidbits
1 can mandarin oranges
1 tbsp. orange Tang
1 med. Cool Whip
Drain juice from fruit. Add juice to water to make 3 cups. Add tapioca pudding and Tang. Bring to a boil. Remove from heat and let cool. When thoroughly cooled, add fruit and Cool Whip. Stir well; set in refrigerator. Ready to serve.
846355 -- JEWISH NOODLE PUDDING
12 oz. pkg. "Light and Fluffy Noodles"
1 stick oleo, melted
3/4 c. sugar
1/2 c. milk
1 (8 oz.) sour cream
1 (12 oz.) sm. curd cottage cheese
1 tsp. vanilla
4 eggs, lightly beaten
1 can Dole crushed pineapple, natural
with juice
Make noodles according to package. Combine remaining ingredients, add to noodles. Toss in big bowl and mix well (lightly). Pour in 9 x 13 inch glass dish. Sprinkle lightly with cinnamon. Bake at 350 degrees for 50 minutes. (May also add 2 small cans of mandarin oranges, but pour juice out of one of them.) DO NOT COVER.
846356 -- PEASE PUDDING
1 lb. split peas
Seasoning, as required
Bacon or ham stock
1 lg. potato
Wash split peas and plate with cut up potato in muslin bag. Simmer for two hours in stock until peas are soft. Mash in a bowl with a little stock and serve hot or cold. (Hosterman)
846357 -- PISTACHIO PUDDING
1 (3 oz.) pkg. pistachio pudding
- (15 or 16 oz.) can crushed pineapple
- c. miniature marshmallows
- (8 oz.) Cool Whip
Add pineapple and juice to package of pudding. Stir in 2 cups of marshmallows and Cool Whip. Refrigerate.
846358 -- PINEAPPLE PUDDING
1 stick of butter or margarine
1/2 c. sugar
Dash of cinnamon
4 eggs
Pinch of salt
5 slices of bread (cubed)
1 can (regular size) crushed pineapple
Cream well butter or margarine with sugar. Add eggs, beaten, salt, cubed bread and well drained crushed pineapple. Pour into greased Pyrex dish top with cinnamon. Bake at 350 degrees uncovered for 45 minutes. Serves 6.
846359 -- QUICK PISTACHIO PUDDING
1 pkg. pistachio instant pudding
(Jello)
1 (20 oz.) can crushed pineapple,
undrained
8 oz. Cool Whip (not house brand)
2 c. miniature marshmallows
Mix dry pudding in pineapple; add Cool Whip, marshmallows, 1/2 cup coarsely chopped nuts. Mix well, refrigerate 4 hours before serving.
846360 -- BANANA PUDDING
8 oz. Cool Whip
Banana cream pudding, instant
Vanilla pudding, instant
3 c. milk
3 bananas
Cut up bananas and mix in.
846361 -- PEACH JELLO PUDDING
1 pkg. peach Jello (3 oz.)
1 pkg. instant vanilla pudding
1 pkg. regular vanilla pudding
Put Jello and puddings in bowl, add 2 cups boiling water, beat with mixer. Cool. Add 1 (8 oz.) Cool Whip and 1 large can of drained peaches.
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.
846363 -- PISTACHIO PUDDING
1 lg. container Cool Whip
1 (16 oz.) can crushed pineapple (do
not drain)
1 pkg. instant pistachio pudding
Mix pudding and pineapple. Blend in Cool Whip. Refrigerate for 2 hours.
846364 -- NOODLE PUDDING
6 eggs
1 lg. (1 lb.) container cottage cheese
1 pt. sour cream
2 or 3 tbsp. cream cheese (optional)
3/4 c. sugar
1 tsp. vanilla
1/2 lb. pkg. broad noodles (U)
Boil noodles as directed on package. Beat other ingredients together. Mix with boiled noodles. Pour into 9 x 14 inch pan. Bake at 350 degrees for 3/4 hour.
846365 -- YORKSHIRE PUDDINGS
Mix 2 eggs, 2 cups of milk and 1 cup of plain flour into a batter. Allow to stand for 1 hour then remix. Grease or oil baking tins. Pour a depth of 1/2 inch of batter into the tins. Bake for 20 minutes at 450 degrees or until risen and light brown. Serve with gravy.
846366 -- CHOCOLATE PUDDING MIX
2 1/4 c. instant dry milk
1 c. sugar
1/2 c. cornstarch (do not pack)
2/3 c. unsweetened cocoa, measured,
then sifted
1/4 tsp. salt
Combine all ingredients and mix thoroughly. Yields four 1 cup batches. Each batch makes 4 servings. Divide batches into 4 plastic bags. Mix will keep for months if bags are kept in a covered container. To make up pudding: Put 1 cup mix into saucepan and add 1 cup water and 1 cup milk. Bring to a boil, stirring constantly. Simmer 1 minute, stirring constantly. Remove from heat and stir in 1 tablespoon unsalted margarine and 1/2 teaspoon vanilla extract. Strain into individual custard cups, cover with plastic and chill. Makes 4 servings.
846367 -- NOODLE PUDDING
Cook according to package directions 1 pound of broad egg noodles. Drain with cold water and mix noodles with: 1 pt. sour cream
1 lb. cottage cheese
1 c. milk
2 1/2 tsp. salt
4 tbsp. sugar
6 tbsp. melted butter
Place in greased casserole; top with crushed corn flakes. Dot with lots of butter; bake at 375 degrees for 1 1/2 hours. This may be frozen, or may be prepared one day in advance.
846368 -- YORKSHIRE PUDDING
1/2 lb. plain flour
1/2 pt. milk or water
1 egg
Pinch of salt
1 oz. drippings
Mix flour and salt. Make a hole in the center and add egg and half of milk and water. Make into smooth paste and beat for 5 minutes. Add the rest of the liquid and stand aside for at least 1/2 hour. Heat the drippings in a baking tin and pour in the batter. Cook at 375 to 400 degrees for 40 to 45 minutes. For the little batter, pour enough heated fat into each section just to cover bottom of tin, then divide the mixture between them. I should think about 25 minutes but do not open oven for a while in the beginning; either size or the cold air will make it fall flat on its face. Good luck!
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
846370 -- BLUEBIRD PUDDING
The birds love this food so much, it's hard to keep on hand! 3 lb. yellow corn meal
1 lb. grease (can be bacon drippings,
oleo, lard, Crisco, etc.)
- lb. peanut butter
- 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.
846371 -- EASY BOILED CUSTARD
2 pkg. vanilla instant pudding mix
1 can Eagle Brand milk
1/2 gal. milk
Vanilla flavoring to taste
Mix pudding mix and Eagle Brand milk. Gradually add milk in a large mixing bowl. Keep in refrigerator. Makes 1 gallon.
846372 -- SUGAR PLUM PUDDING
2 c. flour
1 1/2 c. sugar
1 1/4 tsp. soda
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
3/4 c. Wesson oil
2 eggs
1 c. buttermilk
1 c. chopped nuts
1 c. cooked prunes
Mix above ingredients. Pour into a 9x13 inch pan. Bake 40 minutes in 325 degree heated oven. --GLAZE:--
1 c. sugar
1/2 c. buttermilk
1 tbsp. white corn syrup
1 stick margarine
Combine ingredients in pan. Bring to a boil. Pour over cake while hot.
846373 -- WALNUT PENUCHE
1 1/2 c. walnuts (6 oz.) chopped coarse
2/3 c. margarine
1 c. packed light brown sugar
1 can (14 oz.) sweetened condensed
milk
1 1/2 tsp. vanilla
Line an 8 inch square pan with foil, letting foil extend above 2 sides. Grease lightly. Spread nuts in a 9 inch Microwave pie plate. Microwave uncovered on high 6 to 7 minutes, stirring 3 times until toasted. Melt butter in a 2 1/2 or 3 quart microwave bowl. Stir in sugar and milk until blended. Microwave uncovered on high 7 to 9 minutes, stirring 4 times until mixture thickens and is a caramel color. Add vanilla. Beat with an electric mixer 3 to 4 minutes until shiny. Add walnuts and beat on low speed 1 minute. Spread in prepared pan. Cool then cover and refrigerate until firm. Cut into 1 inch squares.
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.
846375 -- PINEAPPLE PUDDING STUFFING
1 can crushed pineapple with juice
3 eggs
1 c. sugar
1/2 lb. butter
4 c. bread cubes
1/2 c. milk
In a casserole dish, pour the milk over the bread crumbs and let soak. In a separate bowl, cream together the sugar and butter. Beat the eggs and add to the creamed mixture. Add the pineapple and mix well. Pour the mixture over the bread cubes, but do not mix. Sprinkle cinnamon on top, if desired. Bake in a 350 degree oven for one hour. May be served hot or cold. Great with ham or turkey breast. (Levittown)
846376 -- INDIAN PUDDING
4 c. milk
1/2 c. light molasses
1/2 c. yellow corn meal
1/4 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
2 eggs, beaten
2 tbsp. orange peel, grated
Ice cream (optional)
Bring milk and molasses to scalding in 1 1/2-quart saucepan. Combine cornmeal, sugar, cinnamon, nutmeg and salt in small mixing bowl. Gradually add to milk-molasses mix, stirring constantly. Cook over low heat, stirring occasionally, 5-10 minutes or until mixture thickens and comes to a boil. Blend a little hot mixture with egg. Return all to pan. Cook 1 additional minute. Stir in orange peel. Cover and chill. Serve with ice cream if desired.
846377 -- BREAD PUDDING
4 slices buttered toast, quartered
1/3 c. raisins
2 eggs, slightly beaten
1/4 c. sugar
1/8 tsp. salt
1 tsp. vanilla
1 c. evaporated milk
1 c. boiling water
4 tbsp. sugar
1/4 tsp. cinnamon-sugar mixed, set
aside
Place toast into greased 1 1/2-quart casserole. Sprinkle raisins over toast. Combine eggs, 1/4 cup sugar, salt, milk, water and vanilla; pour over toast. Let stand 10 minutes. Sprinkle sugar and cinnamon over top. Bake at 350 degrees for 30 minutes until knife inserted in center comes out clean. Serves 6.
846378 -- BREAD PUDDING
1 loaf bread
2 tsp. vanilla flavoring
1/2 c. butter
1/4 c. coconut
3/4 c. raisins
1 sm. can crushed pineapple
1 c. sugar
3 eggs
1 c. milk
Tear bread into pieces. Add rest of ingredients and mix well. May need to add water to make mixture real moist. Pour into 9x13 greased pan. Bake at 350 degrees for 45-50 minutes.
846379 -- PEANUT BUTTER PUDDING
1 banana, cut into chunks
1/2 c. plain yogurt
1/2 c. peanut butter
Blend in a blender until smooth and refrigerate. I sometimes add raisins after blending. You can also substitute other fruits. Makes 2 servings. Talk about nutritious!
846380 -- VANILLA PUDDING MIX
4 c. dry milk
2 c. sugar
1 1/2 c. cornstarch
1 tsp. salt
Butter
Vanilla
Combine all ingredients. Sift 6 times thoroughly. Store at room temperature in covered container. To Use: Combine 1 1/4 cups mix with 1 cup milk and 3/4 cup water, cooking over medium heat until smooth. Soon as it thickens, stir in 4 tablespoons butter and 1 1/2 teaspoon vanilla. Remove from heat. Makes 4 servings. Chocolate Pudding: Prepare as for vanilla pudding, but add to the 3/4 cup water, 2 ounces melted unsweetened solid baking chocolate and 2 tablespoons butter. Add remaining ingredients and mix well. Cover and refrigerate. Makes 6 servings.
846381 -- NOODLE PUDDING (KUEGEL)
1 (16 oz.) med. size egg noodles
1 1/2 sticks butter or margarine
3/4 c. graham cracker crumbs
1/2 lb. creamed cottage cheese
1 (4 oz.) cream cheese
1/2 pt. sour cream
3/4 c. sugar (5 tsp. Sweet `n Low)
5 eggs
1 tbsp. vanilla
9 x 12 inch pan
Preheat oven to 350 degrees. Melt butter in a 9 x 12 inch pan. Take out 6 teaspoons of butter and mix well with graham cracker crumbs. Set aside. Pour the rest of the butter into the already cooked and drained noodles. Mix all the other ingredients together in blender. Add this mixture to the noodles. Pour it all into the pan. Top with graham cracker crumbs. Bake for 1 hour at 350 degrees. Cool, then serve.
846382 -- FARFEL PUDDING
3 eggs
1/4 c. sugar
2 c. farfel
2 c. cream style cottage cheese
1 c. sour cream
1/3 c. margarine, melted
1/2 c. raisins
1/2 c. apricot preserves
1/2 c. walnuts, finely chopped
3 tbsp. sugar
1 tsp. cinnamon
In mixing bowl, beat eggs until light. Gradually beat 1/4 cup sugar until fluffy. Soak farfel in cold water. Squeeze out excess water. Add farfel, cottage cheese, sour cream, margarine, raisins and preserves to egg mixture and blend well. Use 12 x 7 x 2 inch baking dish. Mix nuts, sugar and cinnamon. Sprinkle on top of farfel. Bake 40-45 minutes at 350 degrees.
846383 -- FRUITED NOODLE PUDDING
8 oz. fine noodles
2 (10 oz.) cans mandarin oranges
1 (14 oz.) can crushed pineapple,
well drained
(you may have to get next
larger size)
4 eggs
1/2 c. sugar
1/4 lb. butter
1/2 pt. sour cream
1/2 lb. cream cheese
1 tsp. vanilla
5 cinnamon graham crackers, crushed
(I use regular ones & add a
pinch of cinnamon)
Preheat oven to 325 degrees. Grease a 13 x 9 inch baking dish. Cook noodles as directed on package, drain, rinse in hot water and refrigerate. In blender put eggs, sugar, butter, sour cream, cream cheese and vanilla. Liquify 15 minutes. This makes the pudding fluffy. Mix noodles with drained fruit. Add to blended ingredients. Spoon into pan. Sprinkle with crumbs. Bake 45 minutes until set. Let cool before cutting. From A Muriel Stevens File
846384 -- KOSHER YORKSHIRE PUDDING FOR BEEF
1 sm. onion, thinly sliced
3 tbsp. Fleischmann's margarine
(parve)
1 lg. ground chuck
1/2 c. frozen mixed vegetables
1 1/4 c. beef gravy (Kosher)
1/2 c. water
1/4 tsp. salt (or substitute Mrs.
Dash spice)
Pinch of pepper
2 eggs
1 c. water
1 c. flour, sifted
1/2 tsp. salt
Saute onion in 1 tablespoon margarine in small skillet until tender. Add meat, break up pieces until brown. Add frozen vegetables. Combine gravy and water (2 cups). Stir in 1/4 cup of gravy and water into meat and vegetables. Blend well. Add salt and pepper. Bake on 425 degrees. Melt rest of 2 tablespoons of margarine in 10 inch quiche dish (or use 10 inch pie plate) to heat up. Beat eggs. Add water and blend well. Add flour and salt, heat until smooth. Pour into heated quiche dish. Spread meat and vegetables, filling evenly over batter. Keep 1 inch plate edge clean. Bake for 30 minutes or until brown and puffy. Heat leftover gravy to serve with pudding.
846385 -- SWEET KUGEL PUDDING
1 lb. broad noodles, cooked
1 c. sugar
1 lb. cottage cheese
1 1/2 tsp. vanilla
1 c. white raisins
7 eggs
3 c. milk
1 pt. sour cream
--TOPPING:--
1/4 lb. butter
1/2 c. crumbled Corn Flakes
1 tsp. cinnamon
1 tsp. sugar
Combine all of the pudding ingredients together in a large bowl. Mix well. Pour into a large pan and refrigerate overnight. (The consistency will be loose.) When ready to bake, mix the topping ingredients in a small bowl and sprinkle over pudding. Dot the top with butter. Bake at 350 degrees for 1 1/2 hours or until golden brown on top. Serves 15-20 people.
846386 -- NOODLE PUDDING
1 lb. broad noodles, cooked
1 lb. sm. curd cottage cheese
7 eggs, beaten
1 pt. sour cream
1/4 lb. margarine, melted
3/4 c. sugar
1 1/2 tsp. vanilla
3 c. milk
3/4 c. white raisins
Mix all ingredients together in a large bowl and refrigerate overnight (if desired). Prepare a 3 quart and a 2 quart casserole, well greased. Divide mixture into both casseroles, add 1/2 cup of Corn Flake crumbs on top, 1 teaspoon of cinnamon and 2 tablespoons sugar. Bake for 1 hour in a 350 degree oven.
846387 -- NOODLE PUDDING
12 oz. broad noodles
7 eggs, separated
1 (16 oz.) sour cream
Cinnamon
- (16 oz.) cottage cheese
- c. sugar
Corn Flakes, crushed
1 stick butter
Mash butter into sugar. Mix with egg yolks. Put in sour cream then cottage cheese. Add boiled noodles. Beat egg whites until stiff. Fold in greased casserole. Line bottom with crushed Corn Flakes. Top with Corn Flakes. Sprinkle with cinnamon and enjoy!
846388 -- PENUCHE
2 c. brown sugar
1/2 c. evaporated milk
1/4 c. water
- tsp. vanilla
- tbsp. butter
1/2 c. finely cut nuts
Butter 8" square pan. Mix brown sugar, evaporated milk and water in a heavy 2 quart saucepan. Cook and stir over medium heat until mixture comes to a boil and sugar is dissolved. Boil until candy reaches soft ball stage or 234 degrees on candy thermometer, stirring often. Remove from heat; add vanilla, butter and nuts. Beat until thick and creamy and starts to lose its shine. Quickly spread in prepared pan. Cool and cut into squares. Yield: 25 pieces.
846389 -- NOODLE PUDDING SOUFFLE
1 (8 oz.) pkg. med. noodles
1/4 lb. butter or margarine, softened
1/2 c. sugar
1/2 pt. cottage cheese (1 c.)
1 pt. dairy sour cream (2 c.)
1/2 tsp. salt
2 tsp. vanilla extract
5 eggs
Cinnamon
Preheat oven to 350 degrees. Grease 13 x 9 inch baking dish. In large saucepan, cook noodles in boiling, salted water until tender (8-10 minutes). Drain and set aside. In large bowl, beat butter and sugar. Add cottage cheese, sour cream, salt and vanilla. Mix in eggs, one at a time, beating after each addition. Stir in cooked noodles. Pour into greased baking dish. Sprinkle with cinnamon. Bake 50-55 minutes, until golden brown. Let stand 5minutes before cutting into squares. Can be frozen and reheated. (Thaw overnight in refrigerator, then at room temperature. Reheat at 350 degrees until heated through.)
846390 -- NUT PENUCHE
1 lb. (2 1/4 c.) brown sugar, packed
3/4 c. milk
1/8 tsp. salt
2 1/2 tbsp. butter or margarine
1 tsp. vanilla
1/2 c. chopped nuts
Combine sugar, milk and salt in heavy 2 quart saucepan. Over medium heat stir until sugar dissolves. If sugar crystals form on sides of pan, wipe them off. When mixture comes to a boil, cook without stirring, until it reaches soft ball stage (230 degrees) on candy thermometer. Remove from heat. Add butter without stirring; cool to lukewarm (110 degrees). Add vanilla and beat until mixture starts to thicken. Add nuts and beat and stir until thick and creamy. Pour at once into greased 9 x 5 x 3 inch loaf pan (do not scrape saucepan). Mark into 24 pieces while warm and when cool and firm, cut into pieces. Makes about 1 1/4 pounds. (Can use Half and Half for the milk - makes richer candy). Tuesday Nite Ladies
846393 -- PUDDING FOR THE BIRDS
1/2 lb. lard or bacon grease
1 c. peanut butter
Uncooked oatmeal
Mix up a nice yukky mess of the lard, peanut butter and uncooked oatmeal (as much oatmeal as you can add without making the pudding too dry). Collect pine cones and stick them in the pudding then hang them from tree branches.
846394 -- NOODLE PUDDING WITH SOUR CREAM
8 oz. pkg. med. noodles
2 c. cream style cottage cheese
1 c. sour cream
1 tbsp. sugar
3 eggs, slightly beaten
1/2 c. melted butter or margarine
Salt & pepper to taste
3/4 c. golden raisins
Preheat oven to 325 degrees. Grease 2 1/2 quart casserole. Cook noodles according to package directions; drain, rinse. In mixing bowl blend cheese, sour cream, sugar and eggs and raisins. Mix with noodles and butter or margarine. Season with salt and pepper. Turn into casserole, bake in preheated oven for 30 minutes. Turn temperature down to 300 degrees. Bake 30 minutes longer.
846395 -- SOUTHERN CORN PUDDING
2 tbsp. flour
2 tbsp. sugar
- tsp. salt
- tbsp. butter
- eggs, well beaten
- c. milk
- c. caramel yellow corn
Mix flour, sugar, salt. Add beaten eggs, mix well. Add milk and corn. Mix well. Pour into buttered 1 1/2 quart casserole. Dot with butter, cook at 350 degrees until custard is firm. About 45 minutes and add cheese and pimiento. Stir until cheese has melted. Pour sauce over green beans. Bake at 350 degrees about 20 minutes. Take out of oven and add one small can of French fried onions on top and put back in oven for about 10 minutes or until onions brown. (An old N.C. recipe.)
846396 -- HOT FUDGE PUDDINGS
1 c. flour
3/4 c. sugar
2 tbsp. baking powder
2 tbsp. cocoa
Salt to taste
1/2 c. milk
3 tbsp. melted shortening (butter)
1/2 c. nut meat
Spread in bottom of pan. Mix thoroughly 1 cup sugar, 4 tablespoons cocoa, sprinkle over top of batter, pour over all these mixtures 1 3/4 cups boiling water and bake at 350 degrees 30 minutes. Serve warm with whipped topping. (Note) this makes a cake like, then comes to the top with (a soft gooie bottom).
846397 -- PUDDING - WICHES
1 1/2 c. cold milk
1/2 c. creamy peanut butter
1 pkg. (4 serving size) Jello instant
pudding and pie filling any flavor
24 graham crackers
Add milk gradually to peanut butter, blending until smooth. Add pudding mix. Beat slowly with hand beater or at lowest speed of electric mixer until well blended (about 2 minutes). Let stand 5 minutes. Spread filling 1/2 inch thick on 12 of the crackers. Top with remaining crackers. Freeze until firm, about 3 hours. Makes 12 sandwiches.
846398 -- BOILED CUSTARD
4 whole eggs
1/2 c. sugar
1/4 tsp. salt
- qt. sweet milk
- tsp. vanilla extract (other
flavoring, if desired)
Beat eggs slightly with sugar and salt. Scald, but do not boil milk, add milk very slowly to egg mixture, stirring all the time. Pour custard into top of double boiler and cook over boiling water stirring constantly until mixture thickens enough to coat a metal spoon. Don't cook too long as custard thickens while cooking. Chill and serve. Add a sprinkle of nutmeg on the top.
846399 -- CHEESE PUDDING
8 slices white bread (trim edges)
1/2 c. margarine
3 c. milk
2 c. grated cheese
4 eggs
1 tsp. salt
1/3 tsp. dry mustard
Spread the bread with margarine and cut each slice in 4 pieces. Alternate layers of cheese and bread in baking dish so that cheese is on top. Beat eggs, milk, salt and mustard, pour over cheese and bread. Put in refrigerator overnight. Bake at 325 degrees for approximately 40 minutes.
846400 -- CORN PUDDING
2 cans cream style corn
6 eggs
- stick butter or margarine
- tbsp. sugar
- c. milk
Combine eggs, 1/2 stick butter or margarine, sugar, flour, milk in a blender or mix with hand mixer, mix well. Fold in cream style corn, cut remaining butter or margarine in mixture and bake. Bake 1 1/2 hours at 350 degrees. Serves 8.
846401 -- BREAD PUDDING
3 c. bread crumbs
1 1/2 c. milk
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract
1 c. raisins
Mix bread and milk, let set for a few minutes, then add sugar, eggs, vanilla and raisins, mix well. Grease pan, pour mixture into pan and dot with butter or margarine and bake in oven for 30 minutes or until done, at 350 degrees.
846402 -- BOILED CUSTARD
3 c. sugar
8 c. milk
Flavoring to taste
5 tbsp. flour
4 eggs
Mix everything together except egg whites and bring to a boil. And boil until the mixture coats the spoon. Then stir in beaten egg whites after mixture begins to cool.
846403 -- PUDDING EASTER EGGS
1 stick melted butter
1/2 c. milk
2 packs reg. pudding (not instant),
any flavor
Boil all the above for 2 minutes, stirring constantly. take off heat and add 1 pound of powdered sugar, mix well. You may add 1 cup of peanut butter or 1 cup coconut, or 1 cup of nuts, or candied fruit. Cool and shape into eggs. Chill. Then coat with chocolate. You can decorate or roll into crushed nuts, coconut, or sprinkles. Keep in airtight containers.
846404 -- PENUCHE
1 lb. box light brown sugar or 3 c.
1 c. half & half cream
1 tbsp. butter
1 1/2 tsp. vanilla
1/4 tsp. salt
3/4 c. chopped nuts, walnuts or pecans
In a saucepan, combine brown sugar and cream. Cook, stirring constantly, until a few drops of mixture forms soft ball when tested in cold water. Or use candy thermometer until it registers 236 to 238 degrees. Remove at once from heat and drop in the butter, but DO NOT stir at this time. When thermometer reads 110 degrees, remove, add vanilla and salt and beat until candy begins to hold shape. Add nuts (if used) and pour into a buttered pan. Cool.
846405 -- PERSIMMON PUDDING
2 c. soft, juicy persimmon pulp
1 level c. sugar
1 egg
2 c. milk
2 c. flour
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
Combine all ingredients and beat well, leaving half the milk until all flour has been added. Pour about 1 1/2 inch deep in well-greased pan and bake 1 hour in 325 degree oven. Pudding is done when dark brown. Serve warm or cold with whipped cream. Delightful!
846405 -- PERSIMMON PUDDING
2 c. soft, juicy persimmon pulp
1 level c. sugar
1 egg
2 c. milk
2 c. flour
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
Combine all ingredients and beat well, leaving half the milk until all flour has been added. Pour about 1 1/2 inch deep in well-greased pan and bake 1 hour in 325 degree oven. Pudding is done when dark brown. Serve warm or cold with whipped cream. Delightful!
846406 -- BOILED CUSTARD
1/2 gallon whole milk
1 1/2 c. sugar
6 eggs
Pinch salt
1 tbsp. vanilla
Beat eggs well and add salt, sugar and milk. Cook in double boiler. Stir constantly. Remove from heat when begins to thicken or coats spoon. Let cool. Add vanilla. Place in refrigerator.
846407 -- BOILED CUSTARD
1/2 gallon milk (2%)
1 c. sugar
1 lg. pkg. sugar free Jello instant
pudding, vanilla flavor
1 sm. container (3 oz.) Cool Whip,
light
Mix all ingredients together, leaving Cool Whip for last, with an electric mixer. Store in a covered container.
846408 -- YORKSHIRE PUDDING
1 c. flour
- c. milk
- eggs
1/4 tsp. salt
Beef drippings
Sift flour and salt together. Beat eggs well and add to flour, mixing well. Slowly add the milk and beat with egg beater for 2 minutes. Heat thoroughly an oblong pan and then grease well with the beef drippings. Pour in the batter about 1/2 inch deep. Bake in a hot oven (450 degrees F.) for 20 minutes. Reduce the heat to moderately hot (400 degrees F.) and bake 20 minutes longer. Serve with roast beef.
846408 -- YORKSHIRE PUDDING
1 c. flour
- c. milk
- eggs
1/4 tsp. salt
Beef drippings
Sift flour and salt together. Beat eggs well and add to flour, mixing well. Slowly add the milk and beat with egg beater for 2 minutes. Heat thoroughly an oblong pan and then grease well with the beef drippings. Pour in the batter about 1/2 inch deep. Bake in a hot oven (450 degrees F.) for 20 minutes. Reduce the heat to moderately hot (400 degrees F.) and bake 20 minutes longer. Serve with roast beef.
846409 -- CHEESE PUDDING
1/4 lb. butter or margarine
1/2 tsp. salt
2 c. milk
1/2 tsp. red pepper
3 eggs, separated, beat whites until
stiff
3/4 lb. grated cheese
1/2 tsp. dry mustard
10 slices bread (12 if thin sliced),
crusts removed & cubed
Melt butter and pour over cubed bread. Mix in grated cheese. Beat egg yolks, milk, pepper, salt and dry mustard together. Pour over bread and cheese. Fold in stiffly beaten egg whites. Refrigerate at least 12 hours. Bake at 350 degrees for 45 to 60 minutes until brown and center is set. Serves 6 to 8. Preparation time: 20 to 30 minutes.
846410 -- MOM'S NOODLE PUDDING
2 eggs, separated
3/4 c. raisins
1 Delicious apple
1 (16 oz.) jar applesauce
1 (16 oz.) can pears in light syrup
or juice
1 lb. med. noodles
Cook noodles as directed with a little salt. Drain and rinse thoroughly with cold water. Beat egg whites until they form firm peaks. Add yolks and beat again. Add applesauce. Peel and grate apple. Mash pears. Add apple and pears to mixture. Add noodles. Oil 2-quart shallow glass rectangular pan. Pour mixture into pan. Bake at 350 degrees for 1 hour.
846411 -- KUGEL (NOODLE PUDDING)
8 oz. pkg. broad noodles
1/4 c. melted margarine
8 oz. cream cheese
1/2 to 1 c. sugar
1 tsp. vanilla or almond extract
4 eggs
2 c. milk
Cinnamon
Golden raisins or very well drained
pineapple, crushed
Mix cream cheese and margarine together. Add eggs, milk, sugar, and extract. Beat with spoon until smooth. Add cooked noodles and pineapple. Leave in refrigerator overnight. Put in 9x13 inch glass pan and cover with cinnamon. Bake at 350 degrees for 1 hour.
846412 -- NOODLE PUDDING
8 oz. med. size noodles, cooked and
drained
1/2 stick margarine
1/2 c. sugar
2 eggs
1 c. milk
1/2 c. raisins
1/2 tsp. vanilla
1/2 tsp. cinnamon
1/2 c. applesauce
--TOPPING:--
1 c. crushed corn flakes
1/4 c. sugar
Melt margarine in baking dish. Beat eggs with sugar, then add applesauce and continue beating. Add mixture with raisins, vanilla and cinnamon to noodles. Mix well and pour into pan. Pat evenly. Slowly add milk evenly over top. Bake 20 minutes at 350 degrees. Combine corn flakes and sugar to make topping. Sprinkle on top of noodle pudding. Cover with aluminum foil. Bake 25 minutes. Cool and cut into squares.
846413 -- DADDY'S WALNUT PENUCHE
3 c. brown sugar
1 c. whole milk
Butter size of walnut
1 tsp. vanilla
Pinch salt
1 c. chopped walnuts
Mix together. Cook until forms a soft ball when dropped in cold water (you can pick it up but it won't holds its shape). Beat with wooden spoon until creamy. Add 1 cup chopped walnuts. Pour into buttered plate or cookie sheet. Allow to cool. Cut into squares. Store in covered container to keep smooth and creamy.
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