Other recipes in this category
  • Super Soft Chocolate Chip Pudding Cookies
    2 1/4 c. flour
    1 tsp. soda
    1 c. soft oleo
    1/4 c. sugar
    3/4 c. brown sugar (packed)
    1 pkg. (sm.) vanilla pudding
    1 tsp. vanilla
    2 eggs
    1 (12 oz.) pkg. chocolate chips
    1 c. nuts (optional)
    Mix all dry ingredients then add oleo vanilla and eggs. Spoon on cookie sheets to desired size. Bake at 375 degrees for 8 to 10 minutes.
  • Aunt Mary
    1 pkg. dates cut up fine
    2 c. boiling water
    3 1/2 tbsp. butter
    1-2 eggs beaten lightly
    2 tsp. baking soda
    1 1/2 c. flour
    1 c. sugar
    1 c. nuts
    1 tsp. vanilla
    Pour boiling water over cut up dates. Add butter and lightly-beaten eggs. Sift together baking soda flour and sugar. Mix well. Add nuts and vanilla mix well. Put in 9x13 cake pan. Bake at 350 degrees for 35-45 minutes. Top with whipped topping.
  • Hot Fudge Pudding Cake
    1 c. flour
    3/4 c. sugar
    2 tbsp. cocoa
    2 tsp. baking powder
    1/4 tsp. salt
    1/2 c. milk
    2 tbsp. melted shortening
    Mix and pour into ungreased 9 x9 pan. Mix together 1 cup brown sugar and 1/4 cup cocoa. Pour over all 1 3/4 cups hot water. Bake 45 minutes at 350 degrees.
  • 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.
  • Delicious Custard
    2 tbsp. butter or margarine
    1/4 c. cream cornstarch
    3/4 c. sugar
    1/2 tsp. salt
    2 c. milk
    2 egg yolks slightly beaten
    1 tsp. vanilla
    Melt butter. Blend in cornstarch sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir into slightly beaten egg yolks. Return to heat and cook 2 minutes stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups. Serve plain or with cream or as a filling for cream puffs Boston cream pie etc.