Pudding's

Subject: ~~~~Pudding's~~~~ Tue Nov 11, 2008 6:49 pm

Steamed Apple Pudding (Pa. Dutch)

1-1/2 cups sifted all purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/4 cup soft butter or margarine

1 cup sugar

2 eggs, well beaten

4 pared medium apples, shredded (2-1/3 cups)

1/2 cup dark raisins

Light Cream

Grease well a 1-1/2 quart, heat proof bowl

Into small bowl, sift flour with baking soda, salt, and spices, set aside

In large bowl, with wooden spoon, beat butter, sugar, and eggs until mixture is smooth and light

Stir in apples and raisins

Stir flour mixture into the fruit mixture, mixing well, turn into greased bowl

Cover surface of pudding with double thickness of waxed paper

Cover top of bowl completely with foil, tie edge securely with twine

Place bowl on trivet in large kettle

Pour boiling water around bowl to come halfway up side

Cover kettle, bring to boiling

Reduce heat, boil gently 2 hours

Remove bowl to wire rack, let stand 5 minutes

With spatula, gently loosen edge of pudding from side of bowl

Invert on serving dish

Serve warm, with cream

Makes 6 to 8 servings

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 6:49 pm

Baked Apple Pudding

1/2 cup water

1/2 cup sugar

1/2 cup butter

1 egg

1/2 cup milk

3/4 cup flour

1 teaspoon baking powder

Pinch salt

Butter baking dish and put in 3 sliced and peeled apples

Cover with the water

Cream butter and sugar; add beaten egg, salt, milk, flour and baking powder

Pour over apples and bake 30 minutes or until apples are tender

Serve warm with cream

Recipe from Chicago Evening American Cookbook 1932

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 6:49 pm

Blueberry Pudding

1/2 cup sugar

4 tablespoons oil

1 egg

1 cup water

2 cups blueberries

2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon mace

Cream sugar, oil and egg together, add water

Stir in the sifted dry ingredients and blueberries

Turn into a greased mold

Cover tightly and steam 2 -1/2 hours

Recipe from Chicago Evening American Cookbook 1932

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 6:49 pm

Bread Pudding

3 cups bread

1 cup sugar

2 cups milk

2 eggs

Nutmeg or Vanilla

Beat mixture and eggs together, add milk

Pour mixture over moistened bread and stir

Add flavoring to taste

Sauce for Bread Pudding

2 eggs 1 cup sugar

1/2 cup butter

1 teaspoon vanilla

Beat eggs and sugar thoroughly, add vanilla and put in double boiler, add butter

Do Not Boil

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 6:50 pm

Old Fashioned Butterscotch Pudding

1 cup brown sugar

6 tablespoons flour

Dash of salt

1 1/2 cups milk

3 eggs yolks

1/4 cup butter

1 teaspoon vanilla

In a large, heavy saucepan, combine brown sugar, flour and salt. Stir well

Slowly add milk, stirring well. Cook over medium heat, stirring constantly until just beginning to thicken.

In a cup, beat egg yolks and stir in some of the hot milk mixture. Slowly add this back to the pan and stir constantly. Continue to cook until very thick. About 5 minutes.

Remove from heat and stir in butter and vanilla. Pour into serving dishes and cool to room temperature

Serves 4

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 6:50 pm

Banana Fruit Pudding

1 pkg (3oz) coconut cream pudding and pie filling

1 pkg (3oz) raspberry flavor gelatin

2-1/2 cups water

1/2 cup chopped nuts

1 cup chopped dates

2 ripe bananas

Combine pudding

Gelatin and water in saucepan

Cook and stir until mixture comes to a full boil

Continue boiling 3 to 4 minutes

Stirring until clear and slightly thickened

Chill until mixture begins to thicken, and then fold in nuts, dates and bananas which have been peeled and sliced thin

Spoon into 4 cup mold and chill until firm, about 4 hours

Or spoon into dessert glasses and chill (about 1 hour)

Makes 6 to 8 servings

Do not over cook

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 6:50 pm

Creamy Banana Pudding

1 can sweetened condensed milk

1-1/2 cups cold water

1 package (4 serving) instant vanilla pudding mix

2 cups (1 pint) whipping cream, whipped

36 vanilla wafers

3 medium bananas, sliced and dipped in lemon juice

In large bowl, combine sweetened condensed milk and water

Add pudding mix, beat until well blended

Chill 5 minutes

Fold in whipped cream.

Spoon 1 cup of pudding mixture into 2-1/2 quart glass serving bowl

Top with 1/3 each of the vanilla wafers, bananas and remaining pudding

Repeat layering twice, ending with pudding mixture

Chill thoroughly

Garnish as desired

Store leftovers covered in refrigerator

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 6:50 pm

Brownie Pudding

1 pkg brownie mix

1 or 2 eggs

1/2 cup chopped nuts

3/4 cup brown sugar

1/4 cup cocoa

1-3/4 cup hot water

Mix batter according to package directions for cake like brownies, adding eggs and nuts as directed

Pour into greased 9x9x1-1/2" pan

Mix together brown sugar and cocoa.

Sprinkle over top of batter

Gently pour hot water over sugar mixture (when baked, this topping makes a small amount of chocolate sauce on bottom of pan)

Bake in moderate oven 350F 45 to 55 minutes until cake layer tests done

Serve warm or cold

Spoon into serving dishes

Serve with light cream or whipped cream

Makes 6 to 9 servings

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 6:51 pm

New Orleans Bourbon Bread Pudding

1 (18 to 20 inch) French baguette, torn into 1 inch pieces (10 cups)

1 cup golden raisins

3/4 cup bourbon

6 tbsp unsalted butter, cubed and chilled, plus extra for baking dish

8 large egg yolks

1-1/2 cups packed light brown sugar

3 cups heavy cream

1 cup whole milk

1 tbsp vanilla extract

1-1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

3 tbsp granulated sugar

Adjust oven rack to middle Preheat to 450F

Arrange bread in single layer on baking sheet and bake until crisp and browned, about 12 minutes, turning pieces over halfway through drying time and rotating baking sheet front to back

Let bread cool

Reduce oven temp to 300 degrees

Meanwhile, heat raisins with 1/2 cup bourbon in small saucepan over medium high heat until bourbon begins to simmer, 2 to 3 minutes

Strain mixture, reserving bourbon and raisins separately

Butter 13x9 inch baking dish

Whisk yolks, brown sugar, cream, milk, vanilla, 1 tsp cinnamon, nutmeg, and salt in large bowl

Whisk in remaining 1/4 cup bourbon plus bourbon used to plump raisins

Toss in toasted bread until evenly coated

Let mixture sit until bread begins to absorb custard, about 30 minutes, tossing occasionally

If majority of bread is still hard when squeezed, soak for another 15 to 20 minutes

Pour half of bread mixture into prepared baking dish and sprinkle with half of raisins

Pour remaining bread mixture into dish and sprinkle with remaining raisins

Cover with foil and bake for 45 minutes

Meanwhile, mix granulated sugar and remaining 1/2 tsp cinnamon in small bowl

Using fingers, cut 6 tbsp butter into sugar mixture until size of small peas

Remove foil from pudding, sprinkle with butter mixture, and bake, uncovered, until custard is just set, 20 to 25 minutes

Increase oven temperature to 450F and bake until top of pudding forms golden crust

About 2 minutes

Transfer to wire rack and cool at least 30 minutes or up to 2 hours

(Leftover bread pudding should be refrigerated, reheat individual portions in microwave)

Bourbon Sauce

Makes about 1 cup

1-1/2 tsp cornstarch

1/4 cup bourbon

3/4 cup heavy cream

2 tsp sugar

Pinch salt

2 tsp unsalted butter, cut into small pieces

Whisk cornstarch and 2 tbsp bourbon in small bowl until well combined

Heat cream and sugar in small saucepan over medium heat until sugar dissolves

Whisk in cornstarch mixture and bring to a boil

Reduce heat to low and cook until sauce thickens, 3 to 5 minutes

Off heat, stir in salt, butter, and remaining 2 tbsp bourbon

Drizzle warm sauce over cut bread pudding (Sauce can be refrigerated in airtight container for up to 5 days, reheat on stovetop)

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 6:51 pm

Baked Cherry Pudding

2 cups fresh, pitted tart red cherries, or 1 can (1lb 4 oz) tart red cherries, packed in syrup, drained

1-1/4 cups sugar

1/2 cup red wine

1 cup plus 2 tbsp pkged dry bread crumbs

1/2 cup soft butter or margarine

1 tsp vanilla extract

3 eggs, separated

1/8 tsp salt

In medium saucepan, combine cherries, 3/4 cup sugar, and wine

Over low heat, simmer, uncovered, 15 minutes

Drain, reserving liquid

Preheat oven to 350F

Grease a 1 quart baking dish or mold

Sprinkle 2 tbsp dry bread crumbs evenly over bottom and side of dish

In large bowl, cream butter with wooden spoon

Gradually cream in 1 cup bread crumbs

Then stir in remaining sugar, the vanilla, and egg yolks, mix until well combined

Carefully stir in cherries

In small bowl, beat egg whites and salt

With rotary beater, until stiff peaks form

With rubber scraper, using an under and over motion, carefully fold into cherry mixture

Pour into prepared baking dish, set in pan containing 1 inch hot water

Bake 1 hour, or until surface springs back when gently pressed with fingertip

Unmold

Meanwhile, in small saucepan, simmer reserved cherry liquid about 10 minutes, to concentrate flavor

Serve hot over hot pudding

Makes 6 servings

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 6:51 pm

Baked Cranberry Pudding

2 cups fresh cranberries

2 cups sifted all purpose flour

1 cup sugar

2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1 cup milk

1 tbsp butter or margarine, melted

1 tsp grated orange peel

Cinnamon Sauce

Preheat oven to 375F

Lightly grease a 9x9x1-3/4 inch baking pan

Wash and drain cranberries, removing any stems

Cut in half

Into large bowl, sift flour with sugar, baking powder, salt and cinnamon

Add milk and butter, stir until smooth

Gently fold cranberries and orange peel into batter

Turn into prepared pan

Bake 30 to 35 minutes, or until surface springs back when gently pressed with finger

Cut into squares

Serve hot with Cinnamon Sauce

Makes 9 servings

Cinnamon Sauce

1 cup sugar

2 tbsp cornstarch

Dash salt

2 cups boiling water

1/4 cup butter or margarine

1-1/4 tsp cinnamon

1/2 tsp grated lemon peel

2 tsp lemon juice

In a 1-1/2 quart saucepan, mix sugar with cornstarch and salt

Gradually stir in boiling water

Bring mixture to boiling, stirring constantly, let boil 5 minutes

Remove from heat.

Stir in rest of ingredients

Serve hot, over Baked Cranberry Pudding

Makes about 2-1/3 cups

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 6:52 pm

Cranberry Eggnog Pudding

1 pkg (3-3/4oz) instant vanilla pudding mix

2 cups dairy eggnog

1/2 cup heavy cream, whipped

Cranberry Topping

1 cup sugar

2 cups fresh cranberries

Prepare pudding as package label directs, but substitute 2 cups eggnog for milk

Gently fold in whipped cream until well blended

Pour into 6 sherbet glasses, leaving room for topping

Refrigerate

Make Cranberry Topping

Combine sugar with 1 cup water in medium saucepan, heat

Stirring, until sugar is dissolved

Bring to boiling, boil, uncovered, 10 minutes, or until mixture becomes syrupy, falling from side of spoon in heavy drops

Wash cranberries, drain, remove stems

Add to sugar syrup cook until cranberries begin to pop about 5 minutes

Cool, refrigerate until well chilled

At serving time, spoon over pudding

Makes 6 servings

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 6:52 pm

Cranberry Pudding (Steamed)

2 cups fresh cranberries

1/2 cup diced citron

1/2 cup chopped walnuts

1/2 cup dark molasses

1-1/2 cups sifted all purpose flour

1/2 tsp salt

1-1/2 tsp baking soda

Thoroughly oil 1 quart mold

Wash cranberries, removing stems, chop coarsely

Combine cranberries, citron, walnuts, and molasses in medium bowl

Sift flour with salt over cranberry mixture

Dissolve baking soda in 2 tbsp cold water

Add to cranberry mixture, stir until thoroughly combined

Turn into prepared mold, cover tightly with foil or tight fitting cover

Place on trivet in deep kettle

Add enough boiling water to come halfway up side of mold

Simmer, with kettle covered, 4 hours

Remove mold from kettle

Let stand several minutes, and then gently remove pudding from mold

Serve warm with Vanilla Sauce

Makes 6 to 8 servings

Vanilla Sauce

1/2 cup butter or margarine

1 cup sugar

1/2 cup light cream

1 tsp vanilla extract

Melt butter in medium saucepan

Remove from heat; add remaining ingredients, mixing well

Simmer, stirring, over low heat, about 5 minutes, or until sugar is dissolved and sauce is heated

Serve hot over Steamed Cranberry Pudding

Makes about 1-1/2 cups

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 6:52 pm

Cinnamon Roll Pudding

2 to 3 large cinnamon rolls (torn to make 3 cups)

2 large eggs, slightly beaten

1-1/2 cups milk

3/4 cup sugar

1 tsp vanilla extract

1/4 cup butter, melted

2 tablespoons honey

Caramel ice cream topping

Preheat oven to 300

Lightly grease a 1 quart baking dish

Spread torn rolls into prepared dish

Combine eggs and milk

Stir in sugar and vanilla extract, and then pour over rolls

Combine butter and honey

Pour over roll mixture

Bake for 1 hour or until golden

Serve with caramel ice cream topping

Serves 4 to 6

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 6:52 pm

Rustic Chocolate-Cinnamon Bread Pudding

1/2 cup (1/2 of 8 oz tub) Light Cream Cheese Spread

1/2 cup firmly packed brown sugar

2 large egg whites

1/2 tsp ground cinnamon

1-3/4 cups fat free milk

6 cups cubed whole wheat bread (6 to 8 slices)

2 sq. Semi Sweet Baking Chocolate, coarsely chopped

Preheat to 350

Beat cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended

Add egg whites and cinnamon, mix well

Gradually add milk, mixing until well blended

Place bread cubes in 8 inch sq glass baking dish

Sprinkle chocolate over bread

Pour cream cheese spread mixture over bread mixture in dish

Bake 30 to 35 minutes or until set in center

Cool slightly

Serve warm

Store leftover pudding in refrigerator

Makes 8 servings

Cal 190

Fat 5g

Chol 10mg

Carb 31g

Iron 10%

Protein 7g

Calcium 15%

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 6:52 pm

Chocolate-Nut Bread Pudding

1 square unsweetened chocolate

1-1/4 cups milk

1 egg

1/4 cup sugar

1/8 tsp salt

1/2 tsp vanilla extract

1 cup white bread cubes

2 tbsp buttered, roasted diced almonds

Preheat oven to 350F

Butter a 1 quart casserole

In top of double boiler, heat chocolate and milk, over simmering water, stirring, until chocolate is melted

In medium bowl, with rotary beater, beat egg until frothy

Gradually beat in sugar, salt, and vanilla

Slowly beat in hot milk mixture

Stir in bread cubes and almonds

Pour into prepared casserole

Place in shallow pan containing 1 inch cold water

Bake 1 hour or until cake tester inserted in center comes out clean

Serve warm, with whipped cream, if desired

Makes 4 servings

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 6:53 pm

Chocolate-Eggnog Pudding

3/4 cup milk

1 pkg (4-1/2oz) instant chocolate pudding mix

1-1/4 cups dairy eggnog

1/2 cup heavy cream, whipped

Chocolate Sprinkles

Stir milk into pudding in small bowl, and then beat with rotary beater until blended

Slowly add eggnog, beating until very smooth about 1 minute

Pour into 4 sherbet glasses,

Refrigerate until serving time

Top with whipped cream and chocolate sprinkles

Makes 4 servings

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 6:53 pm

Chocolate Chip Bread Pudding

2 cups whole wheat bread cubed

1/2 cups shredded whole grain cereal

3 eggs, beaten

2 cups milk

1/2 cup sugar

1/4 tsp salt

1/2 cup chocolate bits

1/2 tsp vanilla

Arrange layer of bread cubes and cereal in bottom of buttered bake dish

Sprinkle 1/2 the chips

Then the rest of bread and cereal

Beat eggs, sugar, milk, vanilla; pour over bread sprinkle the rest of the chips

Place dish in hot water

Bake 325 for 60 minutes

800 calories per serving

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 6:53 pm

Chocolate Blanc Mange

2-1/2 tbsp cornstarch

2 to 4 tbsp sugar

4 sq chocolate

1/4 cup cold milk

1-1/2 cups scalded milk

1/2 tsp vanilla

Pinch salt

Combine cornstarch, sugar, grated chocolate and cold milk. Scald remainder of milk in top of double boiler.

Add cornstarch mixture to hot milk, cook in top of double boiler 30 minutes

5 minutes before finished cooking add salt

Remove from fire, add vanilla

Turn into molds and set away in cool place

When cool and firm, turn out on serving dish and serve with cream or chocolate sauce

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 6:53 pm

Cocoa Cream Tapioca

2-3/4 c milk

3 tbsp granulated sugar

1/4 tsp salt

6 tbsp Hershey’s chocolate flavored syrup

1/4 c quick cooking tapioca

1/2 tsp vanilla

Heavy Cream

Bring milk to boiling point, add sugar, salt, chocolate syrup and stir in tapioca

Cook over boiling water till clear and well done

Add vanilla

Cool and pour into serving dishes and press waxed paper directly onto surface of pudding

Chill and top with heavy cream, sweetened and whipped

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 6:53 pm

Chocolate Cornstarch Pudding

3 sq Hershey’s baking chocolate

3 c rich milk

1 cup granulated sugar

1/4 c cornstarch

1/4 tsp salt

1 tbsp butter

1 tsp vanilla

Melt baking chocolate in double boiler over simmering water, and add milk

Stir until well blended

Combine together the sugar, cornstarch and salt, and add a small amount of hot chocolate mixture, stirring vigorously

Return to double boiler and cook until thickened, stirring constantly

Cook 20 minutes longer

Add butter and vanilla

Spoon into serving dishes and press waxed paper directly onto surface of pudding

Cool and chill

Serve with sweetened whipped cream if desired

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 6:54 pm

Chocolate Trifle

1 pint milk

1 sq Hershey’s baking chocolate melted

1/2 c granulated sugar

1/8 tsp salt

4 egg yolks

1/2 tsp vanilla

Lady Fingers

Orange Marmalade

Scald the milk in a double boiler, add the melted baking chocolate and blend

Combine the 1/2 c sugar and salt, and stir into the milk

Gradually stir half of the chocolate mixture in to the slightly beaten egg yolks

Return to the double boiler and cook over simmering water

Stirring constantly until thick enough to mask the spoon

Add the vanilla,

Line a glass serving dish with lady fingers, spread these with a thin layer of pineapple or orange marmalade and cover with a second layer of lady fingers

Pour the custard in carefully and leave for an hour, then cover the top of the custard with meringue made from 3 egg whites, 1/4 tsp cream of tartar beaten until stiff, adding 1/4 c granulated sugar

Cover the top of trifle with meringue

Set serving dish in a pan of ice water and brown delicately in a hot oven 425 for a few minutes

Chill and serve

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 6:54 pm

Chocolate Marshmallow Pudding

1/2 c Hershey’s chocolate flavored syrup

3 c milk

1/4 c sugar

Dash of salt

3 tbsp flour

1 egg

1 teaspoon vanilla

Marshmallows

Add the chocolate syrup to the milk and scald

Mix together the sugar, salt, flour and well beaten egg with a little water to thin about 2 tbsp

Pour about half of the scalded milk over the egg mixture, return to pan and cook until mixture just begins to boil

Remove from fire and add vanilla

Pour into a baking dish 1-1/2 qt size

Top with marshmallows and brown delicately in hot oven 400F

Chill and serve cold

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 6:54 pm

Chocolate Syrup Mousse

1 c Hershey’s chocolate flavored syrup

1/3 c sweetened condensed milk

1 tsp vanilla

Few grains of salt

2 c heavy cream, whipped

2 egg whites, stiffly whipped

Combine together the chocolate syrup, condensed milk, vanilla and salt, and blend well

Chill thoroughly

Add whipped cream and whip until mixture is spongy and light

Fold in stiffly beaten egg whites

Freeze in a pan

After mixture has frozen for 1 hour

Scrape sides and stir

Finish freezing

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 6:54 pm

Chocolate Sour-Cream Pudding

1 package (6 serving size) Jell-O Chocolate Pudding and Pie filling

1/4 cup sugar

1/4 teaspoon salt

1 1/2 cups water

1 cup (1/2pt) sour cream

Combine pudding mix, sugar, salt, and water in a saucepan

Blend well.

Cook and stir over medium heat until mixture comes to a full boil.

Remove from heat.

Cool 5 minutes

Stirring once or twice.

Stir in sour cream, blending well

Pour into a bowl or individual serving dishes.

Garnish with prepared whipped topping and chocolate curls, if desired,

Chill.Makes about 2 1/2 cups or 5 servings

~~~~Pudding's~~~~

Pudding's