~~~~Pudding's~~~~

Chocolate Mint Cream Rice



1 tbsp (1 envelope) unflavored gelatin

¼ cup sugar

1/8 tsp salt

1 pkg (6oz) semi sweet chocolate chips

2 egg yolks

1 ¼ cup milk

2 cup cooked rice

½ cup heavy cream

2 egg whites

2 tbsp sugar

1/3 cup mint jelly

½ cup heavy cream

1 tbsp mint jelly



Gelatin, sugar, salt, and chocolate in double boiler

Beat egg yolks slightly with milk,

Stir in gelatin mixture

Cook stir constantly till slightly thickened

Remove

Stir in Rice

Chill till cold

Beat heavy cream and egg whites

Chill mixture till set

Spoon into sherbet glasses

Whip ½ cup heavy cream, beat 1 tbsp mint jelly Spoon over pudding

Top with additional mint jelly if desired

441 calories per serving

Chocolate Cream Pudding

½ cup sugar

3 tbsp cocoa

1 tbsp cornstarch

¼ tsp salt

1 cup milk

1 egg yolk slightly beaten

1 tblsp butter

½ tsp vanilla



Mix sugar, cornstarch, salt and cocoa in saucepan

Gradually stir in milk, cook over medium heat, stirring constantly until mixture thickens and boils, boil for 1 minute

Gradually stir half of hot mixture into bowl which contains slightly beaten egg yolk

Pour from bowl back into sauce pan with remainder of hot mixture boil 1 minute more, stirring constantly

Remove from heat

Blend in butter and vanilla

Pour into desserts dishes

Chill

1 pkg (18-1/4oz) devils food cake mix

1 can (14 oz) sweetened condensed milk

1 cup cold water

1 pkg (3.4oz) instant vanilla pudding mix

2 cups heavy whipping cream, whipped

2 tbsp orange juice

2 cups fresh strawberries, chopped

2 cups fresh raspberries

2 kiwifruit, peeled and chopped



Prepare cake batter according to pkg directions

Pour into a greased 15x10x1 baking pan. Bake at 350 for 20 minutes or until a toothpick comes out clean

Cool completely on a wire rack

Crumble enough cake to measure 8 cups, set aside (save remaining cake for another use)



In a mixing bowl, combine milk and water until smooth

Add pudding mix, beat on low speed for 2 minutes or until slightly thickened

Fold in the whipped cream



To assemble, spread 2-1/2 cups pudding mixture in a 4 quart glass bowl

Top with half of the crumbled cake, sprinkle with 1 tbsp orange juice

Arrange half of the berries and kiwi over cake

Repeat pudding and cake layers, sprinkle with remaining orange juice

Top with remaining pudding mixture



Spoon remaining fruit around edge of bowl

Cover and refrigerate until serving

Yield 12 to 16 servings

1 pkg Gingerbread mix

3 tbs grated orange rind

1/4 cup raisins

1/2 cup chopped walnuts

1/4 cup orange juice

1 cup cold water



To gingerbread mix add orange rind, raisins, and walnuts

Mix thoroughly

Then add juice, and water



Pour into an 8" square pan

Bake at 350 for 30 to 35 minutes



Cool pudding and Cut into Squares



Coat if you want with a fruit sauce, blueberry, cranberry, cherry, custard or lemon sauce.

1 1/2 tablespoons instant Maxwell House or Yuban Coffee or Sanka brand decaffeinated coffee

2 1/4 cups cold milk

1 envelope Dream Whip whipped topping mix

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



Dissolve instant coffee in milk in a deep narrow bottom bowl.

Add whipped topping mix, and pudding mix.

Beat slowly until well blended.

Gradually increase beating speed and beat until mixture will form soft peaks

About 3 to 6 minutes

Spoon into individual dessert dishes and chill

Garnish with prepared whipped topping and pecans, if desired.

Makes about 4 1/2 cups or 8 servings.

4 slices firm bread

Butter for bread

Salt and pepper to season

1/2 lb Hickory Farms Cheddar Cheese, Shredded

4 beaten eggs

2 cups milk



Butter both sides of bread.

Place in the bottom of a casserole.

Season with salt and pepper

Sprinkle shredded Cheddar Cheese over bread

Mix eggs with milk

Pour mixture over casserole

Bake at 375 F for 1 hour until set and browned on top

Serve at once

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 teaspoon vanilla extract

1/4 cup butter, melted

2 tablespoons honey

Caramel Ice Cream Topping



Preheat oven to 300 degrees

Lightly grease a 1 quart baking dish



Spread torn rolls into prepared dish

Combine eggs and milk

Stir in sugar and vanilla extract, then pour over roll mixture

Bake for 1 hour or until golden

Serve with caramel ice cream toppings

Serves 4 to 6

1 cup chopped suet

1 cup molasses

1 cup bread crumbs

1 cup brown sugar

1 cup seeded raisins

1 cup finely chopped apples

1 cup sweet milk

1 cup chopped nuts

1 teaspoon each of cinnamon, cloves, nutmeg

2 teaspoons of baking powder in 2 large cups of flour



Steam or boil three hours

Serve with hard sauce



Recipe from Chicago Evening American Cookbook 1932

1 cup grated raw potato

1 cup grated raw carrot

1 cup suet chopped fine

1 cup sugar

1-1/2 cups flour

1 cup seedless raisins

1/2 cup currants

1/4 cup citron, cut fine

2 eggs

1 teaspoon soda

1/2 teaspoon salt

1 teaspoon cinnamon (ground )

1/2 teaspoon nutmeg



Mix soda with potato and carrot, add sugar, suet, and eggs slightly beaten

Sift spices with flour and add to mixture

Lastly add fruit slightly floured.

Steam 3 hours

Whites of 4 eggs beaten lightly

Yolks of 4 eggs beaten lightly with 1/2 cup sugar

1 pint cream, beaten stiff

1/2 oz gelatin



Stir yolks into cream

Add the well beaten whites

1/2 ounce of gelatin dissolved in 1/2 cup warm water

Let gelatin become a little cool before adding to the cream

Line dish with thin slices of sponge cake or lady fingers

Pour on the Charlotte Russe

Let cool before serving

Garnish with maraschino cherry or angelica in small bits.


Recipe from Chicago Evening American Cookbook 1932

3 lbs small yellow crook neck squash

1/2 cup chopped onion

1/2 cup butter or margarine, melted

3 eggs, well beaten

2 tbsp sugar

1 tsp salt

1/2 tsp freshly ground black pepper

1-1/2 cups coarsely crushed saltine crackers

3 tbsp butter or margarine, melted



Wash, stem and cut the squash into fairly even slices

Boil or steam squash and chopped onion until barely tender

Drain thoroughly, then mash

Add butter or margarine and blend in well

Add well beaten eggs with the seasonings

Butter baking dish and fill with squash mixture

Top with saltine crackers mixed with 3 tbsp melted butter or margarine

Bake in 350 oven for 45 minutes or until set



Note

This casserole may be put together ahead of time and baked just before serving

3 cups raw carrots, grated

2 cups chopped suet

1-1/3 cups stale bread crumbs

1-1/3 cups cleaned currants

2/3 cup raisins

3/4 cup sugar

1/2 tsp nutmeg

Grated rind of 1 lemon

1 egg

2/3 cup flour

3/4 tsp salt



Combine dry ingredients and add fruit and suet

Rub together well with the hands

Then stir in carrots and the egg

Transfer to a well oiled pudding mold and steam for 4 hours

Serve with any fruit sauce

2/3 cup packaged precooked rice

1-1/2 cups dairy eggnog

1/2 tsp salt

1/4 tsp nutmeg

1 egg

1/3 cup sugar

1 tsp rum extract

1 tsp vanilla extract

1 tbsp butter or margarine

1/2 cup heavy cream, whipped

2 tbsp red currant jelly



In medium saucepan, combine rice, 1/3 cup water, the eggnog, salt and nutmeg, bring just to boiling

Remove from heat, let stand, covered, 5 minutes

Then fluff up with a fork

Combine egg, sugar, and extracts in small bowl, mix well

Stir small amount of hot rice mixture into egg mixture

Pour back into saucepan, and blend well

Add butter, cook, over low heat, stirring constantly, until mixture is thickened 3 to 4 minutes

Turn into bowl, refrigerate, covered, until well chilled

Just before serving, fold in whipped cream until well combined

Top each serving with 1 tsp Jelly

Makes 6 servings

1 pkg (2-1/4oz) custard flavor dessert mix

2-1/4 cups dairy eggnog

1/4 tsp nutmeg

1/4 tsp rum extract



In medium saucepan, stir dessert mix into eggnog

Add nutmeg, and cook, stirring over medium heat, just to boiling

Stir in rum extract

Pour into 4 serving dishes

Refrigerate until well chilled

Pudding will thicken on standing

Serve with whipped cream if desired

Makes 4 servings

1/2 cup sugar

6 eggs

6 tbsp sugar

2 cups milk

1 tsp vanilla

1/2 tsp salt

Boiling water



Place 1/2 cup sugar in heavy skillet, cook over medium heat until sugar melts and forms a light brown syrup, stir in blend

Immediately pour syrup into a Warm 8 inch round baking pan or 8-1/4 inch round, shallow baking dish, quickly rotating dish to cover bottom completely (Pan can be warmed by sitting in pan of warm water while making caramel syrup) Set aside

In mixing bowl, beat eggs with 6 tsp of sugar

Add milk, vanilla and salt, blend well

Pour into prepared pan or baking dish, set in shallow pan

Pour boiling water to 1/2 inch level around dish

Bake at 350 for 35 to 45 minutes or until sharp knife inserted in center comes out clean

Let custard cool

Refrigerate several hours or overnight



To serve

Run small spatula around edge of dish, to loosen

Invert on shallow serving dish, shake gently to release

The caramel acts as sauce

Cut in wedges to serve, spoon on sauce

Serves 6 to 8

Figgy Pudding

2 - 8 oz pkgs dried figs
1-3/4 cups milk
1-1/2 cups all purpose flour
1 cup sugar
2-1/2 tsps baking powder
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
3 large eggs
1 stick unsalted butter, melted
crumbs from 4 slices white bread
1 tsp orange peel
1 tsp lemon peel
marzipan fruit for garnish
1/2 cup powdered sugar
1/2 tsp vanilla
1/2 cup unsalted butter

Preheat oven to 300 degrees
Grease a 2-1/2 quart metal steamed pudding mold or fluted tube pan.

Cut stems from figs, cut figs into small pieces
In Medium saucepan, combine figs and milk, cover

Cook on low heat 15 minutes, stirring occasionally. (mixture may look curdled)
Do not let it come to a boil
Mix flour, sugar, baking powder, cinnamon, nutmeg, and salt
In a large bowl, beat eggs for one minute with mixer on high
Reduce speed, add cooled butter and beat till creamy.
Beat in bread crumbs, orange and lemon peel
Add fig mixture and then lour mixture, beating just till blended.

Spoon into prepared pan, flattening the top
Grease one side of a sheet of tin foil and place over top of pudding, or grease the inside of the pan cover and close.
Place pan in deep roasting pan and put in oven
Pour hot water into roasting pan until it comes 2 inches up the side of the mold.

Bake 2 hours
Cool on wire rack ten minutes
Remove foil
Serve warm with hard sauce made from creaming together powdered sugar, vanilla, and butter.
Garnish with marzipan.

Fennel and Sausage Bread Pudding

2 tbsp butter, plus more for buttering the pan

3 cups whole milk

½ tsp fennel seed

1/8 tsp freshly ground black pepper

3 links milk Italian sausage (about 15 to 18 oz each)

2 tbsp olive oil

2 large fennel bulbs, trimmed, cored, thinly sliced crosswise (about 4 cups)

1 tbsp minced shallots

½ tsp kosher salt

5 eggs

8 cups stale sourdough bread, crust on, cut or torn into about ½ inch pieces (about a 1 lb loaf)

¼ cup finely chopped fresh parsley



Heat oven to 375, butter 9x13 inch baking dish

In medium saucepan, combine milk, fennel seed, and black pepper

Cook over high heat until just before milk reaches simmer

Remove from heat and allow to cool

Remove sausage from casings and break into small pieces in medium sauté pan.

Cook over medium heat until sausage is thoroughly cooked and beginning to brown

Remove sausage from pan and set aside on plate covered with paper towel to absorb excess oil

Wipe out pan, heat 2 tbsp of butter and olive oil over medium heat until frothy

Add fennel; cook until caramelized, about 20 to 25 minutes

Add shallots and salt, cook for additional 2 minutes, stirring frequently

Remove from heat and set aside

In large bowl, whisk eggs

Whisk in cooled milk, stir in bread, sausage, fennel mixture, parsley until well combined

Pour mixture into baking dish, pressing down to make sure bread is submerged

Let mixture sit for about 15 minutes while bread absorbs liquid

Bake for 35 minutes, until golden brown, rotating once for even cooking

Serve immediately

Serves 6 to 8

4 tablespoons butter

1/2 cup sugar

1 egg

1-1/2 level teaspoons baking powder

3/4 cup milk

1/2 teaspoon vanilla

1/2 teaspoon salt

3 cups rolled graham crackers



Dates may be added, if desired

Cream butter and sugar; add beaten yolk of egg and salt.

Mix cracker crumbs with baking powder and milk

Add white of egg beaten stiffly

Put in mold and steam 1-1/2 Hours.

1/3 cup of rice

2 cups grapes

1/2 cup water

2 tablespoons of sugar



Sprinkle the rice and sugar with the grapes

Place them in a dish,

Pour on the water,

Cover close and simmer 2 hours slowly in 325 oven

Serve warm as sauce or cold as pudding

If served warm as pudding, increase slightly the proportion or rice and sugar



Recipe from Chicago Evening American Cookbook 1932

1/2 pint heavy cream

1/2 teaspoon grated nutmeg

1 tablespoon sugar

1 egg, beaten

1/4 teaspoon ginger

3 ounces bread in small pieces

1 crushed clove

1/4 teaspoon ground mace

2 ounces butter

1/4 teaspoon cinnamon

1 teaspoon flour



Put cream, bread, nutmeg, clove, mace, cinnamon, ginger, and flour in a saucepan; boil.

Add butter; beat in the egg and egg white, and sugar.

Boil again;

Take off heat almost immediately.

Place in a dish, and place under grill to brown.

1/4 cup cornmeal

2 tablespoons sugar

1/8 teaspoon ginger

3 cups milk

1 tablespoon molasses

1/4 cup raisins or 1/2 cup figs, dates, or chopped apples



Put cornmeal in greased baking dish

Scald 1/2 of the milk and pour over cornmeal

Stir this well

Add the fruit and seasonings

Add rest of milk cold

And cook in slow oven 300F for 2 hours

Stirring 3 or 4 times during baking.


Recipe from Chicago Evening American Cookbook 1932

1-1/2 tbsp butter or margarine

1/2 cup sugar

2 tsp grated lemon peel

1/4 cup fresh lemon juice

3 egg yolks

1/4 cup sifted all purpose flour

1/4 cup flaked coconut

1 cup milk

3 egg whites

1/8 tsp salt



Preheat oven to 325F

Lightly grease a 1-1/2 quart casserole



In medium bowl, with wooden spoon, beat butter and sugar until well combined

Stir in lemon peel and juice



Add egg yolks, one at a time, beating well after each addition



Combine flour and coconut

Add to egg sugar mixture alternately with milk, beginning and ending with flour mixture



In small bowl, with rotary beater, beat egg whites with salt until stiff peaks form when beater is raised



With rubber scraper, gently fold egg whites into batter just until combined

Pour into prepared casserole



Set casserole in shallow pan containing 1 inch cold water

Bake 45 to 50 minutes, or until top is nicely browned



Serve warm, top with whipped cream, sprinkled with grated lemon peel, if desired

Makes 6 servings

An Austrian favorite, the pudding is draped with dark chocolate sauce and served surrounded by a border of brigh, white whipped cream-hence its name, which means "Moor in a Shirt"



Pudding

Butter and sugar for custard cups

3 oz semisweet chocolate, coarsely chopped

5 tbsp unsalted butter, at room temperature

1/4 cup plus 1 tbsp confectioner’s sugar

1 tsp vanilla extract

3 egg yolks

4 egg whites

Pinch of salt

2 tbsp granulated sugar

1-3/4 oz (about 1/2 cups) finely chopped walnuts

1 cup fresh bread crumbs



Chocolate Glaze

9oz semisweet chocolate

1/3 cup hot water



Assembly

3/4 cup heavy cream

1 tbsp sugar

Candied violets (optional)



Make the Pudding

Preheat the oven to 325

Lightly butter and sugar six 6oz custard cups

Place the cups in a roasting pan large enough to hold them easily



In the top of a double boiler, over hot, not simmering, water, melt the chocolate.

Stir until smooth and set aside to cool



In a large mixing bowl, combine the cooled chocolate, butter, confectioner’s sugar, and vanilla extract

With an electric mixer, beat until creamy

Add the egg yolks, one at a time, and beat well after each addition



In a large, grease-free bowl, beat the egg whites at low speed until foamy

Add the salt and increase the speed to medium

Continue beating until the whites start to form soft peaks

Gradually add the granulated sugar and beat until stiff, shiny peaks form

Fold one third of the whites into the chocolate mixture

Fold in the remaining whites with the walnuts and breadcrumbs



Spoon the pudding mixture into the prepared cups, filling them 3/4 full

Remove one of the cups and pour in enough boiling water to come 1/3 of the way up the sides of the cups

Replace the custard cup

Bake for 25 to 30 minutes, until a cake tester inserted in the center of each pudding comes out clean



Make the Chocolate Glaze

In the top of a double boiler, over hot, not simmering, water, melt the chocolate with the water

Stir until smooth and remove from the heat



Assemble the puddings

Unmold the puddings and place them on a wire rack, set over a jelly roll pan

Using a ladle, pour the glaze over the tops of the puddings, letting it spill over the sides

Lift the puddings with a metal spatula and set them on individual dessert plates



In a chilled mixing bowl, whip the cream with the sugar until it holds stiff peaks

Using a pastry bag fitted with a #2 star tip, pipe the cream into a shell border (or whatever type of border you prefer) around the base of each pudding

Pipe a small rosette on top of each

Place a small, candied violet on the top of each rosette, if desired.

Serve immediately

1-1/2 cups maple sugar

2 cups hot water

1/3 cup cornstarch

1/4 cup cold water

3 egg whites Beaten

1/2 teaspoon vanilla

1 cup Pecans or English Walnuts

Whipped Cream



Add the brown sugar to the hot water and bring to boil

Mix 1/4 cup cold water to corn starch and add to boiling syrup

Use double boiler and cook 15 minutes

After taking from fire let cool slightly

Then add egg whites stiffly beaten, vanilla and nuts

Put in sherbet glasses and chill


Recipe from Chicago Evening American Cookbook 1932

1 cup rice

3-1/2 cups water

1 teaspoon salt

3 eggs

1/2 cup sugar

1 teaspoon lemon extract

1/2 cup milk

1 dozen marshmallows



Put salt in water and boil

When it begins to boil pour rice slowly and boil until tender

Then mix eggs, sugar, and milk and extract together and add to rice

Put in a baking dish and cover the top with marshmallows.

Bake slowly 300F until light brown.



Recipe from Chicago Evening American Cookbook 1932