in the AOL Golden Gate Genealogy Forum Return to Pudding Recipes Main Page Amaretto Chocolate Pudding From: HOST GFS DdH2
AMARETTO CHOCOLATE PUDDING Submitted by: USSGERI
1 3/4-ounce box (cook and serve) chocolate pudding mix 2 ounces semisweet chocolate, finely chopped 1 1/2 cups plus 2 tablespoons milk 7 tablespoons amaretto liqueur 1/2 cup chilled whipping cream 1 tablespoon sugar Raspberries (optional) Chocolate curls (optional)
Pour dry chocolate pudding mix into heavy saucepan. Add chopped semisweet chocolate. Gradually mix in milk and 6 tablespoons amaretto liqueur. Stir pudding over medium heat until chocolate melts and pudding comes to boil and thickens.
Divide pudding equally among four 3/4-cup ramekins or custard cups. Refrigerate until cold, at least 1 hour. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
Whip cream, sugar and remaining 1 tablespoon amaretto liqueur in small bowl until stiff peaks form. Top chilled pudding with large dollop of whipped cream, then with raspberries and chocolate curls, if desired.
Serves 4
Recipe submitted by Ron (WEB) ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content.
--------------------------------------------
Baked Indian Pudding Dessert From: BLTIF
4 cups milk 1/2 cup cornmeal 1 tsp salt 1/4 cup corn syrup 1/2 cup sugar 1/2 tsp cinnamon 2 TBSP butter
Put milk in saucepan and add cornmeal and salt. Cook for 15 minutes and remove from heat. Add syrup and sugar. Stir inn cinnamon and butter. Put into greases baking dish and bake in 350 oven for 1 &1/2 to 2 hours. Serve hot or cold
--------------------------------------------
Baked Rice Pudding From: Host GFS DarlaJo
Baked Rice Pudding from KattleKate
Preheat oven to 300 degrees. Put rack in center of oven.
4 cups milk 1/2 cup sugar Pinch of salt 2 tablespoons butter 3 tablespoons uncooked rice (NOT instant) 1/2 teaspoon vanilla Cinnamon and/or nutmeg Raisens (optional)
In a 5-6 cup shallow ovenproof casserole, mix sugar, milk, salt, butter and rice. (Don't use too much rice or the pudding will be dry). Bake uncovered for 2 hours, stirring at least 3-4 times.
Add vanilla and raisins (if desired). Stir well. Sprinkle a bit of cinnamon and/or nutmeg on the top. Bake 1 hour longer WITHOUT STIRRING, in order to let a "skin" form on top.
Remove from oven. Pudding will sink slightly. Cut around edge so that the skin will sink down with the pudding.
--------------------------------------------
BANANA PUDDING From: HOST GFS DdH2
Banana Pudding Submitted by: USSGERI
1/3 c. cornstarch 1/2 tsp. salt 3/4 c. sugar 4 c. milk 1/4 c. butter 1 tsp. vanilla 3 doz. vanilla wafers 4 to 5 bananas, sliced
Combine cornstarch, salt and sugar with 1 cup milk.
Scald remaining milk; add to cornstarch mixture.
Stir over medium heat until thickened.
Reduce heat; simmer for 10 minutes, stirring occasionally.
Remove from heat; add butter and vanilla.Cool. Alternate layers of vanilla wafers, bananas and pudding in large shallow dish.
Chill.May be topped with whipped cream.
Yield:6servings. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
--------------------------------------------
BANANA PUDDING CHEESECAKE From: HOST GFS DdH2
BANANA PUDDING CHEESECAKE Submitted by: USSGERI
Ingredients: 8 ozCream cheese (softened) 2 c Milk (cold) 1 pk Small, instant banana jello pudding mix (dry) 1 9" graham cracker crust
Using a blender or mixer - Stir cream cheese until very soft, gradually blending in 1/2 cup of milk until smooth and creamy. Add remaining milk and the pudding mix.
Beat slowly on low for 1 minute (DO NOT OVER BEAT). Pour into cool Graham Cracker Crust.
Sprinkle extra graham cracker crust crumbs on top (if you have some). This makes it extra crunchy and looks nice. Then chill. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
--------------------------------------------
bread pudding From: GFA Terry
OLDFASHIONEDBREADPUDDING
Ingredients : 3 eggs, beaten 3 c. milk - scalded 1 3/4 c. sugar 7/8 stick butter Dash of salt 2 tsp. REAL vanilla extract
VANILLA SAUCE: 2 c. water 1/2 c. sugar 2 tbsp. cornstarch 1/4 tsp. salt1/4 c. margarine 2 tsp. REAL vanilla extract Dash of nutmeg
Preparation : One loaf of day old bread (apple-cinnamon bread is very good).Bake 30 minutes at 350 degrees or until set and slightly brown.Serve with Vanilla Sauce.Bring this to a boil and add:Boil a bit longer and serve over pudding.
--------------------------------------------
Bread Pudding With Special Sauce From: Host GFS DarlaJo
Bread Pudding With Special Sauce
.. 1 (10 oz.) loaf, stale French bread, broken in pieces 4 c. milk (or 1/2 milk, 1/2 cream) 1 c. sugar 4 tbsp. butter, melted (use double for richness) 3 eggs 2 tbsp. vanilla 1 c. raisins 1 c. chopped pecans 1 tsp. cinnamon 1 tsp. nutmeg
. Combine all ingredients (mixture should be moist, but not soupy).Pour into a buttered 9 x 9 inch baking dish.Place on middle rack of non-preheated oven.Bake at 350 for about 1 hour and 15 minutes, or until top is golden brown.Serve warm with sauce.Reheat in water bath in oven.20 servings.
HostGFSDarlaJo Keyword: ROOTS GENTREK Chat , Mondays 10pmET, Keyword: ROOTS> Chats > Beginners Keyword: ROOTS > Library > Logs, Newsletters and More> Beginners Keyword: ROOTS > Library > New File Uploads > New File Uploads
--------------------------------------------
BREAKFAST PUDDING From: Host GFS DarlaJo
BREAKFAST PUDDING from SpeedRoots
3 tbs. of butter 1/2 a loaf of day old French bread cut into 1 in. pieces (should measure aprox. 6 cups) 1/3 lb. Canadian bacon or breakfast sausage 1 lb. of Monterey Jack cheese shredded 10 eggs 1 1/2 c. of milk 1/3 c. white wine 2 tsp. Mustard Black pepper to taste Scallions or onions finely chopped
Grease a 9x13 baking dish with the butter (use all of it, it's OK if there are chunks of it), toss together the bread, Canadian bacon, and cheese in the baking pan. Beat the eggs, milk, wine, pepper, mustard, and scallions together then pour over the bread mixture. Make sure all the bread is covered.
Cover with plastic wrap and refrigerate overnight. Remove plastic and cover tightly with foil and bake one hour at 325 degrees. Remove foil and bake for another half hour or until eggs are set. Serves 4-6
--------------------------------------------
CAJUN BREAD PUDDING WITH BOURBON SAUCE From: HOST GFS DdH2
Bread Pudding with Bourbon Sauce from Alva
Ingredients: 3-4 Slices white bread 1 tbsp vanilla 4 tbsp sugar pinch salt 3 1/2 cups milk 1/2 stick butter 4 eggs, separated raisins, optional
Break bread into oven proof dish (1 1/2 quart at least) Soften bread with small amount of milk.
Beat sugar and egg yolks. Add milk, stir well. Add vanilla and salt.
Pour milk mixture over bread. Fold in raisins if used.
Cut butter into chunks and fold in.
Place dish in pan of water and bake at 300 degrees for 40-50 minutes or until silver knife inserted comes out clean.
Make meringue adding 2 level tablespoons sugar to each egg white. Spread and return to 350 degree oven until brown (browning in slow oven prevents falling).
Serve Warm. (About 8 servings.)
Bourbon Sauce: 1/2 cup sugar 1/4 cup water 1/4 block butter
Cook until dissolved. Remove from heat, add bourbon to individual taste. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
--------------------------------------------
Carolina Liver pudding sounds yucky but... From: GFA Terry
This isn't the same, but maybe the seasonings here can be used --
LIVERPUDDING
Ingredients : 2 c. water 1 tsp. salt 1 c. raw rice 1 sm. onion, chopped Butter or margarine 1 1/2 c. milk 1 lb. raw liver, minced 1/4 c. molasses 1 tsp. ground ginger 1/4 tsp. white pepper 1 tsp. dried marjoram 1/2 c. seedless raisins 1 egg, beaten 1/2 c. dry bread crumbs
Preparation : Bring water to boil, add salt and gradually pour in the rice. Cook, covered over low heat for 15-20 minutes until water is absorbed.Cool slightly.Brown onion in 1 tablespoon butter.Add milk, liver, onion, molasses, spices and raisins to the rice.Mix in egg.Pour into well-greased casserole.Sprinkle with bread crumbs and dot with butter.Bake at 350 degrees for 20 minutes or until firm.Serve with lingonberry or cranberry sauce or jam and melted butter to pour over.4-6 servings.
--------------------------------------------
Chocolate Bread Pudding From: HOST GFS DdH2
Chocolate Bread Pudding Submitted by: USSGERI
Ingredients:
2 cups soft bread crumbs 1 quart milk 1 Tbsp. butter, softened 2 ounces unsweetened chocolate squares 2/3 cups sugar 2 eggs beaten 1 tsp. vanilla Cream
Combine breadcrumbs and milk in a large bowl and allow to sit for about 30 minutes. Meanwhile, spread butter along the bottom and sides of a 1-quart baking dish. Melt chocolate squares in the microwave or saucepan being careful not to scorch. Add sugar to the chocolate and stir. Slowly stir in milk and bread mixture and eggs and vanilla. Pour into baking dish and bake at 350 for about 2 hours or until deep brown. Serve pudding warm with cream poured over the top.
The Skinny: Use low fat milk and your favorite sugar and egg substitute. For those of you that might not know, the chocolate in this recipe is cooking chocolate. It usually comes in large bars that can be broken into ounce-sized pieces.
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
--------------------------------------------
CHOCOLATE BREAD PUDDING From: HOST GFS DdH2
Chocolate Bread Pudding from Annie
6 oz. semi-sweet chocolate chips 1/2 tsp. salt 1 tsp. vanilla 3 c. milk 4 eggs 8 slices dry bread 3/4 c. sugar 1/2 c. broken pecans
Melt chocolate in 1 cup of milk over medium heat.Stir occasionally.Then stir in remaining 2 cups of milk and reserve. Combine salt, eggs, sugar and vanilla; stir in chocolate reserve. Trim the crust from bread; cut into slices then into cubes about 1/2 inch.Place cubes into 1 1/2 quart casserole.Pour chocolate mixture over bread cubes, turning and folding over, making sure all cubes are saturated.Blend in broken pecans.Set casserole into pan of water to prevent spillage in oven and bake at 350 degrees for an hour.Then cool slightly.
MERINGUE TOPPING 3 egg whites 1/4 tsp. cream of tartar 1/2 c. sugar
Beat egg whites and cream of tartar until frothy.Gradually add sugar and beat until meringue is stiff.Add a dash of nutmeg if you like.Spread meringue over casserole.To prevent meringue from separating from edge of bread pudding, put meringue over edges of dessert and seal with a knife. Take the back of a spoon and make "peaks" in meringue.Return to oven until slightly brown, 10-15 minutes. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
--------------------------------------------
CORN PUDDING From: Host GFS DarlaJo
CORN PUDDING from SpeedRoots
1 can creamed corn 1 can evaporated milk 5 tablespoonful sugar 5 level tablespoonful flour 2 eggs beaten)
Preheat oven to 350 degrees. Grease dish or use Pam or it's equivalent. In a bowl mix sugar, flour, beaten eggs and stir until smooth. Add evaporated milk. Add corn last and stir until well mixed. Pour mixture into bakingdish and dot with small dabs of margarine or butter. Bake 45 minutes to 1 hour until congealed. Check with a thin knife and if after inserting in middle it comes out clean, pudding is done. Top will be browned a little.
--------------------------------------------
CORN PUDDING From: California264
1 Tbsp. butter or mararine, melted 3 eggs, well beaten 1 17-oz. can stokely's finest whole kernel golden corn, drained or your own fresh corn1 17-oz can stokely's finest cream style golden corn or your own cream style corn 2 Tbsp. all purpose flour 1 cup milk 1 tsp. sugar
1/2 tsp. salt dash pepper preheat oven to 350 degrees, combine all ingredients, pour into greased 1 1/2-quart casserole. place casserole in pan of water. bake, uncovered, 1 hour and 20 min., or until knife inserted in center comes out clean. makes 6 servings.
--------------------------------------------
CRACKER BARREL'S BREAD PUDDING From: HOST GFS DdH2
CRACKER BARREL'S BREAD PUDDING
Cracker Barrel's Bread Pudding Insider's Master Recipe Index
Sugared Pecans:
In small skillet combine 2 tablespoons butter and 1 tablespoon oil, med-low heat, with 2oz pecan pieces.
Stir only till heated and barely bubbly. Sprinkle with 4 tablespoons sugar.
Stir briskly only till sugar dissolves, on low heat AS THESE BURN QUICKLY!
Work fast. Dump them into paper towel lined plate.
Spread out to cool while you prepare the rest.
Plumped Raisins:
In small saucepan combine 1/3 cup raisins and 1 cup boiling water. Cover pan with lid 20 minutes.
Drain and discard water. Add 1/2 cup packaged shredded coconut to raisins. Set aside.
Dumplings:
In dutch oven combine 6 cups water and 1/2 cup sugar. Bring to boil.
While you wait for that to boil, combine in medium bowl, 3 cups Bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to moisten thick dough.
When water come to boil, drop dough by rounded tablespoonful into boiling water, making about 14 dumplings.
Cover pan with lid. Simmer dumplings very gently 20 minutes. Uncover and let cook another 10 minutes gently. Baste often in the liquid, which is now becoming thickened and creamy looking.
Remove pan from heat. With slotted spoon remove HALF of dumplings to greased 8" square baking dish. Sprinkle with pecans and raisins/coconut. Arrange rest of dumplings over that. Set aside.
Make sauce next.
Caramel Sauce:
Strain remaining liquid into heavy 2 1/2 quart saucepan. Bring to boil. Stir constantly.
Addd 1 cup packed light brown sugar, stirring vigorously, med-heat till it boils briskly 2 or 3 minutes or till sugar is completely dissolved and sauce drops from spoon in large drops rather than like water. It should be the consistancy of smooth gravy.
Spoon sauce over dumplings filling dish right to the rim.
Cool 15 minutes.
Cover; refrigerate to serve within few days.
Micro warm servings or use cold with a scoop of ice cream on top of each.
Serves 6 to 8.
Insider's Master Recipe Index ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
--------------------------------------------
Creamy Banana Pudding From: TurnedOntoChrist
Creamy Banana Pudding
1-14oz. can sweetened condensed milk 1 1/2 cup cold water 1 (4 serving size) pkg instant vanilla flavored pudding mix 2 cupsCool Whip 36 vanilla wafers 3 medium bananas, sliced
In a large bowl, combine sweetened condensed milk and water.Add pudding mix and beat well.Chill 5 minutes.Fold in whipped cream.Spoon 1 cup pudding mixture into 2 1/2 quart bowl.Top with 1/3 each of wafers, bananas, and pudding. Repeat layering twice, ending with pudding.Cover and chill.Serves 8-10.
--------------------------------------------
Easy Microwave Rice Pudding From: Host GFS DarlaJo
Easy Microwave Rice Pudding From KattleKate
1 large package of vanilla pudding (NOT instant) 3 3/4 cups milk 3/4 cup white Minute Rice 1 tablespoon vanilla Cinnamon (opt)
Combine all ingredients except vanilla and cinnamon in a large microwave-safe bowl. Let stand 5 minutes. Cook at high until mixture comes to a full boil (10-13 minutes). BE SURE TO STIR AFTER EVERY 2 MINUTES. Remove from microwave. Add vanilla (and cinnamon, if desired). Mix well. Cool 20 minutes. Stir. Spoon into individual serving dishes.
--------------------------------------------
EASYPUDDINGMILKSHAKE From: HOST GFS DdH2
EASYPUDDINGMILKSHAKE Submitted by: USSGERI from Annie
1 c. milk 2 tbsp. Jell-O pudding, any flavor 1 scoop (1/2) ice cream, any flavor, softened
Pour milk into shaker.Add pudding mix and ice cream.Put lid on shaker.Shake hard for 1 minute.Open shaker.Pour into glass and drink. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
--------------------------------------------
English Sticky Toffee Pudding From: Host GFS DarlaJo
English Sticky Toffee Pudding from SpeedRoots
1 1/4 C boiling water 3/4 C chopped dates 1 tsp baking soda 1 tbsp. unsalted butter 1 C + 1 tbsp. flour 1 tsp baking powder 1/4 C unsalted butter 3/4 C granulated sugar 1 lg. egg 1 tsp vanilla extract
Toffee sauce 1/2 C unsated butter 1/2 C heavy cream 1 C lt brown sugar garnish optional whipped cream
In a bowl, mix boiling water, dates and baking soda.let cool. Preheat oven to 350 Fgrease 8 in square bakingpan with 1 tbsp butter. Sift flour and powder. Inlg bowl, beat butter and sugar til fluffy. Beat in egg and vanilla. On low,beat in flour mixture. Stir in date mixture. Pour into baking pan, bake 35min. till set and firm on top.
Sauce In pan, boil ingredients, stirring, over med-low heat till slightly thickened, 8 min. Spread 1/2 C sugar over pudding, broil 1 mi. spoon into bowls, top with sauce n whip cream Garnish
--------------------------------------------
Ever had Nestelrode Pudding? From: GFA Terry
I found a pie recipe -- perhaps the filling for the pie would be the same as the pudding?
--GFA Terry
********* Nesselrode Pie
1 tbsp. plain gelatin (1 pkg.) 1/4 c. cold water 1 pt. light cream 2 eggs, separated Pinch of salt 1/4 c. granulated sugar 4 tbsp. sugar 2 tsp. vanilla extract 1/2 square chocolate
1.Soak gelatin in cold water, about 5 minutes.2.Heat cream on medium for 5 minutes until coats spoon and remove from heat.3.Mix 1/4 cup sugar with egg yolks and add to heated cream and return to heat about 5 minutes longer, stirring constantly.4.Remove from heat, strain and add gelatin to hot mixture and let cool.5.Beat egg whites stiff adding 4 tablespoons of sugar, gradually.6.Fold egg white mixture into hot mixture that has cooled.7.Add vanilla extract.8.Pour into cooled pie crust and chill 2 hours.9.Grate chocolate on top before serving.
--------------------------------------------
Fruity Rice Pudding From: Host GFS DarlaJo
Fruity Rice Pudding from SpeedRoots
Makes 4 servings
1/2 cup evaporated skimmed milk 1/2 cup unsweetened applesauce 1 egg, lightly beaten 2 tablespoons firmly packed dark brown sugar 1/2 teaspoon cinnamon 1/2 teaspoon vanilla extract Pinch salt 1 cup cooked brown rice 1/2 cup cooked white rice 1/4 cup + 2 tablespoons dried currants 1 1/2 ounces chopped dried apricots 1/4 cup light whipped topping (8 calories per tablespoon)
Preheat oven to 350o F. Spray 1-quart casserole with nonstick cooking spray. In medium bowl, combine milk, applesauce, egg, sugar, cinnamon, vanilla and salt. Add brown and white rice, currants and apricots. Pour into prepared casserole, cover and bake until firm, 1 hour 15 minutes. To serve, divide pudding evenly among 4 dessert bowls; top each with 1 tablespoon whipped topping. Serve warm.
SERVING (1/2 CUP) PROVIDES: 1/4 Milk, 1 1/2 Fruits, 1/4 Protein, 1/2 Bread, 30 Optional Calories; 3 grams Fat, 3 grams Fiber.
PER SERVING: 222 Calories, 3 g Total Fat, 0 g Saturated Fat, 54 mg Cholesterol, 99 mg Sodium, 44 g Total Carbohydrate, 3 g Dietary Fiber, 6 g Protein, 131 mg Calcium HostGFSDarlaJo Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners
--------------------------------------------
GRAMMA'S APPLE BREAD PUDDING From: HOST GFS DdH2
GRAMMA'S APPLE BREAD PUDDING Submitted by: USSGERI
Gramma's Apple Bread Pudding Makes 1 - 7x11 inch dish
Prep Time: 15 Minutes Cook Time: 45 Minutes Ready in: 1 Hour
" This bread pudding is the ultimate in comfort food from Gramma's kitchen. It is great for using up bread and apples. Enjoy! " Ingredients
PUDDING 4 cups soft bread cubes 1/4 cup raisins 2 cups peeled and sliced apples 1 cup brown sugar 1 3/4 cups milk 1/4 cup margarine 1 teaspoon ground cinnamon 1/2 teaspoon vanilla extract 2 eggs, beaten
VANILLA SAUCE 1/4 cup white sugar 1/4 cup brown sugar 1/2 cup milk 1/2 cup margarine 1 teaspoon vanilla extract
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish. 2 In a large bowl, combine bread, raisins and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk and 1/4 cup margarine; cook and stir until margarine is melted. Pour over bread mixture in bowl. 3 In a small bowl, combine cinnamon, 1/2 teaspoon vanilla and eggs. Pour bread mixture into prepared dish and pour egg mixture on top. 4 Bake in preheated oven 40 to 50 minutes, until center is set and apples are tender. Serve with warm vanilla sauce. 5 To make sauce, combine sugar, 1/4 cup brown sugar, 1/2 cup milk and 1/2 cup margarine in a saucepan over medium heat. Bring to a boil, then remove from heat and stir in 1 teaspoon vanilla.
Makes 1 - 7x11 inch dish AR ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content.
--------------------------------------------
Grandma Ash's Apple Pudding w/sauce From: PlumbFun66
TRY THIS YOU WILL LOVE IT!! APPLE PUDDING 1 3/4 C. sugar 1/2 C. shortening 2 eggs 6 big apples grated 2 C. flour 2 t. soda 1t. salt 1 t. nutmeg 1t. cinnamon Combine and pour into greased pan. Bake at 350 degree oven for 55 minutes. SAUCE 1/2 pkg. brown sugar 1/4 t. salt 3 C. water Heat and add 2T. cornstarch Cook until thickened. Pour over apple pudding and top with whipped cream. (real whipped Whipping cream is best, of course. It just doesn't seem right to use Cool Whip on Grandmas recipe)
--------------------------------------------
Great Grandma Yale's Suet Pudding From: Babyzinho
Great Grandma Yale's Suet Pudding (Ella Kinsey Yale, 1874-1932)
6 eggs beaten lightly 2 cups brown sugar 3 cups sweet milk 1 1/2 cups raisins, washed and dried 3 cups chopped suet flour to make stiff 3 tsp cinnamon 3 tsp vanilla 9 tsp baking powder
Mix as for cake, steam in covered cans 3 or 4 hours.
Dip for Suet Pudding
1 T flour or corn starch 2 T butter 1 cup boiling water 1/2 cup sugar 1 tsp vanilla 4 T vinegar or brandy pinch of salt
Serve warm over pudding.
--------------------------------------------
HOT FUDGE PUDDING CAKE From: HOST GFS DdH2
HOT FUDGE PUDDING CAKE Submitted by: USSGERI
Makes 1 - 9 inch square cake
" A rich, moist chocolate cake that makes it's own fudge sauce while baking. "
Ingredients 3/4 cup white sugar 1 cup all-purpose flour 1/4 cup HERSHEY'S (r) Cocoa Powder 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 1/3 cup butter, melted 1 1/2 teaspoons vanilla extract 1/2 cup white sugar 1/2 cup packed light brown sugar 1/4 cup HERSHEY'S (r) Cocoa Powder 1 1/4 cups hot water
Directions 1 Heat oven to 350°F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.
2 Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. 3 Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, put a scooop of ice cream over the cake then spoon sauce from bottom of pan over the top or garnish with whipped topping, if desired. (I use the scoop of ice cream, it tastes like a hot fudge sundae --yummy yummy)
Makes 1 - 9 inch square cake ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS
--------------------------------------------
Hot Orange Pudding From: HOST GFS DdH2
Hot Orange Pudding
1 cup of pearl tapioca 2 large oranges 5 cups water 1 cup sugar
In a small bowl, cover tapioca with a cup of water and let soak for about 4 hours. Peel each orange and remove tough white membrane holdingslices together. Break orange flesh into small pieces. In a large saucepan, combine 4 cups of water with the sugar. Bring to a boil and stir until sugar dissolves. Drain the tapioca and slowly pour it into the pan, stirring constantly. Cook over medium heat for about 3 minutes until the pudding thickens. Add the orange, mix well and bring to aboil. Serve immediately.
The Skinny: Use your favorite sugar substitute.
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content.
--------------------------------------------
INDIANPUDDING From: HOST GFS DdH2
INDIANPUDDING Submitted by: USSGERI
6 c. milk 1/2 c. cornmeal 1 1/2 tsp. all-purpose flour 1/2 tsp. Cinnamon 1/4 tsp. ground ginger 1/4 tsp. ground cloves 2 tbsp. butter or margarine 1 c. molasses Ice cream:Vanilla or coffee flavor
About 4 hours before serving, preheat oven to 300 degrees.
In a heavy 3 quart saucepan over medium heat, heat 4 cups milk until very hot but not boiling.
Meanwhile, in a small bowl, combine cornmeal, flour, cinnamon, ginger and cloves; slowly stir into hot milk; cook, stirring constantly, until mixture is very thick, about 15 minutes.
Remove from heat and with wire whisk or spoon, stir in butter or margarine until melted; beat in molasses until well blended; then beat in remaining 2 cups milk.
Pour mixture into greased 2 quart casserole.Bake 3 hours or until knife inserted in center comes out clean.
Serve warm pudding with ice cream. Makes 8 generous servings. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
--------------------------------------------
Old Fashioned Bread Pudding With Apple Raisin Sauce From: Host GFS DarlaJo
Old Fashioned Bread Pudding With Apple Raisin Sauce from SpeedRoots
10 slices whole wheat bread 1 egg 3 egg whites 1 1/2 cups skim milk 1/4 cup sugar 1/4 cup brown sugar 1 tsp. vanilla extract 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. cloves 2 tsp. sugar
Preheat oven to 350 F. Spray an 8 inch baking dish with vegetable oil spray. Lay the slices of bread in the baking dish in two rows, overlapping them like
shingles.
In a medium mixing bowl, beat together the egg, egg whites, milk, 1/4 cup sugar, brown sugar, and vanilla. Pour the egg mixture over the bread.
In a small bowl, stir together the cinnamon, nutmeg, cloves, and 2 tsp. sugar. Sprinkle the spiced sugar over the bread pudding. Bake the pudding for
30 - 35 minutes, until it has browned on top and is firm to the touch.
Serve warm or at room temperature, with warm apple-raisin sauce. **
**Apple Raisin Sauce
1 1/4 cups apple juice 1/2 cup apple butter 2 tbs. molasses 1/2 cup raisins 1/4 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/2 tsp. orange zest (optional)
Stir all the ingredients together in a medium saucepan. Bring to a simmer over low heat. Let the sauce simmer 5 minutes. Serve warm. (makes 2 cups)
--------------------------------------------
ORANGE RICE PUDDING From: HOST GFS DdH2
ORANGE RICE PUDDING Submitted by: USSGERI
This Rice pudding is a festive change from the traditional rice pudding.I enjoy the mix of dried cranberries/cherries/raisins and orange juice. Enjoy!
Preparation Time: 15 minutes Cooking Time: about 90 minutes Serves: 8 Cal: unknown
4 CNonfat Milk 1 CLong-Grain Brown Rice, washed and drained 1/2 C Orange Juice 1 CDried Cranberries, Dried Cherries, Raisins, mix of 1/3 C Pitted Dates, chopped 2 TMaple Syrup 2 tsp Real Vanilla 1 T Orange Zest 1/4 tspSalt 3Orange Zest Strips, to garnish
In a sauce pan combine 2 cups of milk, maple syrup, salt, and rice.Bring to a boil then cover and reduce to a simmer.
Simmer covered rice and milk for about 25 minutes.
Preheat oven to 325F.
Mix together the remaining milk, dried fruit, dates, vanilla, and orange juice.
Lightly oil or oil spray a 9x13 inch baking dish.
Mix the cooked rice mixture with the orange juice mixture and pour into the prepared baking dish.
Bake until solidified and lightly browned, about 90 minutes.Garnish with strips of orange zest. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content.
--------------------------------------------
PISTACHIO PUDDING CAKE From: LEADISR
1 BOX WHITE CAKE MIX ( DUNCAN HINDS ) 2 PKGS. PISTACHIO PUDDING MIX 1 SMALL BOTTLE OF CLUB SODA ( FROM A SIX PACK ) 4 EGGS 1/2 CUP VEGETABLE OIL( MIX TOGETHER AND BEAT 4 MINUTES )
3/4 CUP CHOPPED NUTS 3/4 CUP MARACHINO CHERRIES ( DRAIN WELL )
FOLD IN NUTS AND CHERRIES BAKE IN TUBE PAN@ 325.OFOR 1 HOUR ( IT'S DELICIOUS!!!! )
MERRY CHRISTMAS TO ALL
--------------------------------------------
Pistachio Pudding Cake. From: Host GFS DarlaJo
Pistachio Pudding Cake.
Ingredients:
1 pkg. yellow or white cake mix 1 pkg. pistachio pudding mix ( the small box will work fine ) 1/2 cup orange juice 1/2 cup water 1/2 cup oil 4 eggs, or eggbeaters equivalent 3/4 cup Hershey's chocolate syrup
Preheat oven to 350º.Mix all ingredients except the chocolate syrup.Pour 2/3s of this batter into a well greased Bundt pan. Add the chocolate syrup to the remaining batter, mix, and pour this on top of the other batter.Bake 1 hour @ 350º.Cool 10 minutes on a rack. Carefully remove from the pan, and allow it to finish cooling on a plate.
--------------------------------------------
Pumpkin Pudding From: Host GFS DarlaJo
Pumpkin Pudding
1 can (16 oz) pumpkin 2 1/2 tsp. pumpkin pie spice 2 tsp. vanilla 1 can evap. milk 3/4 c. sugar 1/2 c. Bisquick 2 tbs. margarine (melted ) 2 eggs
Spray crockery with non-stick spray. Beat ingredients together until smooth. Pour into crockery.
Low 6-8 hours High 3-4 hours
Spoon into cups and top with cool whip.
HostGFSDarlaJo Keyword: ROOTS GENTREK Chat , Mondays 10pmET, Keyword: ROOTS> Chats > Beginners Keyword: ROOTS > Library > Logs, Newsletters and More> Beginners Keyword: ROOTS > Library > New File Uploads > New File Uploads
--------------------------------------------
Rice pudding From: GFA Terry
RICEPUDDING
Ingredients : 1 c. cooked long-grain rice 2/3 c. milk 4 tsp. sugar Pinch of cinnamon Pinch of cardamom
Preparation : Combine all ingredients in 4 cup microwave-proof bowl.Microwave on High 2 minutes until creamy and thickened.Makes 2 servings.
****** APPLE - RICEPUDDING
Ingredients : 1/3 c. maple syrup 2 tbsp. butter 1/4 tsp. cinnamon 1/4 tsp. nutmeg 2 chopped apples 2 c. cooked rice 2 c. milk 2/3 c. raisins
Preparation : Heat first 5 ingredients in a medium-sized pan until bubbly.Add cooked rice, milk and raisins.Simmer for about 15 minutes, stirring occasionally, until mixture thickens.Serve in heated bowls.If desired, each serving may be sprinkled with a crunchy topping such as toasted coconut, wheat germ, Grape Nuts or sunflower seeds.
****** RICEPUDDING
Ingredients : 1 qt. (4 c.) 1% fat milk 1/2 c. raw long-grain rice 1/2 c. raisins 1 lg. egg Whites from 2 lg. eggs 1/3 c. granulated sugar 1 c. evaporated skim milk 1 1/2 tsp. vanilla Ground nutmeg
Preparation : Put milk, rice and raisins in 3 quart heavy saucepan and bring to a boil over medium heat.Reduce heat and boil gently, uncovered, 20 minutes or until rice is almost tender, stirring often.Meanwhile, whisk egg, egg whites, sugar and evaporated milk in medium size bowl until blended.Gradually add rice to mixture, stirring constantly. Stir over low heat about 3 minutes until slightly thickened.Remove from heat and stir in vanilla.Pour into a shallow dish or individual dessert glasses.Serve warm or cold sprinkled with nutmeg.Makes 4 1/2 cups.
****** RICEPUDDING
Ingredients : 2/3 c. long grain rice, washed, soaked in cold water for 30 minutes & drained 1 3/4 c. milk 1 1/4 c. light cream 2 egg yolks 1/3 c. soft brown sugar Finely grated rind of 1 orange 1/2 tsp. grated nutmeg
Preparation : Place the rice, milk and cream in a heavy medium-sized saucepan. Set the pan over high heat and cook, stirring frequently, until the mixture comes to a boil.Reduce the heat to very low and cover the pan.Simmer the rice, stirring occasionally, for 1 hour, or until the rice is very soft and has absorbed most of the liquid. Remove the pan from the heat.With a wooden spoon, quickly beat in the egg yolks.Stir in the sugar and orange rind.Return the pan to low heat and cook, stirring constantly, until the sugar has dissolved and the mixture is thick.Remove the pan from the heat. Spoon the mixture into a serving dish and sprinkle with the nutmeg. Serve immediately, or cool to lukewarm and chill in the refrigerator before serving.
--------------------------------------------
RIVER BOTTOM PUDDING PIE From: HOST GFS DdH2
River Bottom Pudding Pie from Annie 1 c. flour 1 c. chopped pecans 1 stick margarine 1 (8 oz.) pkg. cream cheese 1 c. powdered sugar 1 c. Cool Whip 1 pkg. chocolate instant pudding 1 pkg. French vanilla instant pudding 1 (9 oz.) Cool Whip 1 Hershey bar 2 c. milk
Combine flour, nuts and margarine.Press into 8 x 8 inch pan.
Bake at 350 degrees for 15 minutes.Let cool.
Mix cream cheese, powdered sugar and 1 cup Cool Whip; beat well.Spread over crust.
Mix vanilla pudding with 1 cup milk; spread over 2nd layer.
Mixchocolate pudding with 1 cup milk and spread over 3rd layer.
Spread Cool Whip over the top.Top with grated Hershey bar.
Chill. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
--------------------------------------------
Rocky Road Pudding From: Host GFS DarlaJo
Rocky Road Pudding from SpeedRoots serves 6
1- 3 1/4 ounce package chocolate pudding mix, not instant 1 1/2 cups milk 1 cup mini marshmallows 1/2 cup chopped walnuts 1/2 cup whipped cream
Combine pudding mix and milk in small heavy saucepan. Stir over low heat until thick and smooth. Remove from heat. Place a piece of waxed paper over pudding surface to prevent skin from forming.
When cooled to room temperature, fold in marshmallows and nuts. Cover and chill. Before serving spoon pudding into parfait or sherbet glasses alternating with sweetened whipped cream.
Add a 1/4 cup brandy for added flavor. Add after removing from heat.
HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays8pm ET Keyword: ROOTS > Chats > Golden Gates
--------------------------------------------
SAUCES THAT MAY BE USED ON BREAD PUDDING From: HOST GFS DdH2
SAUCES THAT MAY BE USED ON BREAD PUDDING Submitted by: USSGERI
RUM FLAVORED SAUCE
1 cup water 1/2 cup margarine 2 teaspoons all-purpose flour 1/8 teaspoon salt 2 teaspoons vanilla extract 1/4 teaspoon butter flavored extract 2 teaspoons rum flavored extract
To make the Rum Sauce: In a small saucepan, combine 1 cup water and 1/2 cup margarine. Bring to a boil. Mix 1 cup sugar, 2 tablespoons flour and 1/8 teaspoon salt and stir into the saucepan. Bring sauce to a boil, stir in 2 teaspoons vanilla, 1/4 teaspoon butter flavoring and 2 teaspoons rum flavoring. Pour sauce over the cake and serve.
In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.
~~~~~~~~~~~~
BROWN SUGAR SAUCE
1/2 cup unsalted butter 1 cup packed brown sugar 1/3 cup water 1/4 teaspoon pumpkin pie spice 1/8 teaspoon salt 1 egg, beaten
Melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar, water, pumpkin pie spice, and salt. Cook, stirring constantly for about 2 minutes. Remove from heat, and whisk in the egg. Return to the burner, and cook stirring constantly until thickened, about 1 minute. Serve hot over the hot bread pudding.
~~~~~~~~~~~
LEMON SAUCE FOR BREAD PUDDING
1/2 cup white sugar 1/2 tablespoon cornstarch 1 cup hot water 2 tablespoons butter 3 tablespoons lemon juice 1 tablespoon lemon zest ------- ANOTHER SAUCE FOR BREAD PUDDING
1 cup white sugar 1/2 cup butter 1/2 cup heavy cream 1 teaspoon vanilla extract
While pudding cools: In a large saucepan over medium heat, combine 1 cup sugar, 1/2 cup butter, cream and 1 teaspoon vanilla. While stirring, bring to a boil, then reduce heat to low and stir 3 minutes more. Spoon over bread pudding while warm. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content.
--------------------------------------------
Sweet Potato Pudding From: GFA Terry
Here's a couple of recipes that I found in a cookbook. I have not made them, so I don't know if they are good or not. :)
***********************
OLDFASHIONSWEETPOTATOPUDDING (Version #1)
Ingredients : 3 medium sweet potatoes 1 1/2 c. sugar 1 stick butter 1 c. grated coconut 1 tsp. vanilla 3 eggs
Preparation : Peel potatoes, grate on old potato grater.Mix other ingredients. Bake in a 350 degree oven for 1 hour, stirring occasionally.Cover with marshmallows when almost done.I used to cook in a black skillet until I got Corningware.You may need to add more sugar depending on the size of the potatoes.
----------------------------------
OLDFASHIONSWEETPOTATOPUDDING (Version #2)
Ingredients : 4 c. grated sweet potatoes 4 eggs 2 c. brown sugar 1 tsp. cinnamon 4 tsp. lemon juice 1/2 tsp. nutmeg 2 c. milk 1/2 c. melted butter 1 tsp. lemon rind
Preparation : Wash, pare and grate potatoes.Beat egg (until light) in large mixing bowl, adding potatoes, sugar with spices mixed in, milk, butter, lemon rind and juice. Mix well.Pour into a greased baking dish.Bake at 350 degrees for 1/2 hour.Stir the pudding and bake 15 to 20 minutes longer.Good served hot.
GFA Terry, Genealogy Forum Message Board Manager
--------------------------------------------
Upsidedown Hot Fudge Sponge Pudding From: Host GFS DarlaJo
Upsidedown Hot Fudge Sponge Pudding from SpeedRoots
2 tsp. unsalted butter 1C all purpose flour 1 1/4 C granulated sugar 6 1/2 tbsp. unsweetened cocoa powder 2 tsp. baking powder 1/4 tsp salt 1/2 C milk 2 tbsp. unsalted butter, melted 1 tsp vanilla extract 1/2 C packed lt. brown sugar 1 1/4 C cold water or cold black coffee Garnish- optional
Preheat oven to 350 F With 2 tsp. butter, grease deep-dish 10 inch pie plate or 1 1/2 qt baking dish in a bowl, whisk flour, 1/4 C sugar, 1 1/2 tbsp cocoa powder, baking powderand salt. Add milk, butter and vanilla.. Spread in prepared pie plate.In a small bowl, mix brown sugar, remaining granulated sugar and cocoa powdertill blended. Sprinkle evenly over the top of batter. Slowly pour the wateror coffee over top, do not stir. Bake 35 min. until top is cakey and fudgelike sauce forms on bottom. Serve pudding warm with Ice cream
--------------------------------------------
Wanted IRISH PUDDING From: MacFreed
Yes, I have it. My Grandma Cecelia Gillis Rafferty mad it every Christmas. It's a plum pudding which is steamed & served with a white sauce. 1/2 cup sugar 1/2 cup shortening 2 eggs 2 rounded teaspoons baking soda dissolved in 1/2 cup scalding water. 3 and 1/2 cup flour 1 cup seedless raisins 2 tsp cinnamon 1/2 cup molassis 1 cup buttermilk 1 tsp allspice 1/4 tsp nutmeg Sift flour & spices together & set aside. Take remaining ingredients & mix, add scalding water mixture. Add flour mixture to this & knead until tacky. Take dough & place in double layer of cheesecloth. Steam for 2 1/2 to 3 hours. This used to be done over a period of 3 days. White sauce: 1 pint whole milk, warmed. 1/2 cup sugar vanilla to taste 2 rounded Tbs. cornstarch mixed with a fewTBs. of cold water to make a paste. Warm milk, add sugar & cornstarch paste. Mix. Add vanilla. Serve warm over slice of pudding. Hope you enjoy, MacFreed@aol.com
--------------------------------------------
wanted: recipe for tomato pudding From: GFA Terry
Here are 3 variations I found for this:
TOMATOPUDDING
Ingredients : 1 (No. 2 1/2) can tomatoes, cooked on top of stove until they fall in pieces 1 1/2 c. sugar 1/4 lb. saltines, crumbled for thickening
Preparation : Stir until blended and add 1/2 stick butter.Let simmer until all saltines disappear.Put in baking dish and bake in oven for 15 to 20 minutes.
**** TOMATOPUDDING
Ingredients : 2 c. tomato puree 2 c. brown sugar 1 tsp. cinnamon 2 c. bread crumbs, browned in 1/2 c. butter
Preparation : 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.
**** TOMATOPUDDING
Ingredients : 2 (14 1/2 oz.) cans stewed tomatoes 1/2 c. brown sugar 1/4 c. white sugar 1 tbsp. lemon juice 1/4 c. melted butter 4 slices toasted bread, cut in cubes
Preparation : Mix all ingredients.Bake 1 hour at 350 degrees.
--------------------------------------------
zucchini custard type pudding recipe wanted From: GFA Terry
I found a couple of recipes for zucchini pudding:
ZUCCHINIPUDDING (Version #1)
Ingredients : 1 1/2 c. zucchini, cooked 3 tsp. cornstarch 3/4 c. sugar 2 eggs 2 c. milk 1 tsp. vanilla 1 tbsp. oleo Pinch of salt
Preparation : Peel, dice and boil zucchini until soft.Drain and mash.Mix all ingredients on low speed of mixer to blend.Pour into dish. Sprinkle with cinnamon.Bake for 1 hour or until knife inserted comes out clean.
----------------------------------
CARAMELZUCCHINIPUDDING (Version #2)
Ingredients : 4 c. diced zucchini, peeled and seeded 1 c. milk 1 c. dry Bisquick 1/2 c. chopped nuts 1 tsp. vanilla 1 c. brown sugar 3 eggs 1/4 c. oil
Preparation : Preheat oven to 350 degrees.Place zucchini and milk in blender until liquid forms.Pour in mixing bowl and add next 4 ingredients; mix well.In separate bowl, beat eggs until light and fluffy; add oil.Fold into first mixture.Pour into 2 quart casserole and bake 45 minutes.Serves 8 to 10.May also be used for pie filling.
GFA Terry, Genealogy Forum Message Board Manager Beef/Pork | Breads | Cakes | Casseroles | Cheese | Chicken Chili | Chocolate | Cookies | Cream | Easy | Fruit | Holidays Pies | Potato | Puddings | Rice | Salads | Sauces | Seafood | Soups Matson.info Surnames (Click on any letter.) A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Our Kitten's Pedigree & Home Page: "Muddy, the Himalayan Kitten"
Home | New | Pedigrees | Photos | Links | Coat of Arms Search | Guestbook | Calendar | Help Wanted | Contact Us
The FREE Golden Gate Genealogy Forum
The AOL Golden Gate Genealogy Forum (Must be an AOL member for the above link to work.) All graphics copyright©
2001 to Andi's Designs |
||