Other recipes in this category
  • 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.
  • Lemon Pudding Cake
    1 c. sugar
    2 tbsp. flour
    1 tbsp. butter
    1 c. milk
    Juice and rind of 1 lemon
    Pinch of salt
    2 eggs separated
    Cook this in a Pyrex or glass dish that you can put in a pan of water then put in oven. Cream soft butter and flour together. Add sugar juice of lemon and rind. Beat egg yolks and milk together. Beat whites until stiff. Add egg yolks and milk mixture to flour butter sugar mixture. Add egg whites to mixture. Make sure your oven is ready so that mixture doesn t stand. When done there will be pudding on bottom and cake on top. Bake at 350 degrees for 1 hour. Makes enough for 5. Can double recipes.
  • Custard
    4 eggs
    6 tbsp. sugar
    1 1/2 c. boiling water
    1 can evaporated milk
    Dash of salt
    1 tsp. vanilla
    Beat eggs sugar milk and salt with a electric mixer. Pour boiling water over mixture and add vanilla and stir well. Put into custard cups or large baking dish. Place bowl or cups into a shallow pan of water and place in oven. Bake for 1 hour or until knife comes out clean.
  • 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.
  • 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
    1 tsp. vanilla
    2 eggs
    1 (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