Other recipes in this category
  • Lemon Pudding Cake
    3/4 c. sugar
    Dash salt
    1/4 c. sifted flour
    3 tbsp. butter melted
    1 tsp. grated lemon peel
    1/4 c. lemon juice
    1 1/2 c. milk
    3 well-beaten egg yolks
    3 stiffly beaten egg whites
    Combine sugar salt and flour. Stir in melted butter lemon peel and juice. Combine milk and egg yolks. Add to lemon mixture. Fold in egg whites. Pour into 8x8x2-inch baking pan. Place in larger pan on oven rack. Put hot water into larger pan about 1-inch deep. Bake in 350 degree oven for 40 minutes. Serve warm or chilled.
  • Noodle Pudding Souffle
    1 (8 oz.) pkg. med. noodles
    1/4 lb. butter or margarine softened
    1/2 c. sugar
    1/2 pt. cottage cheese (1 c.)
    1 pt. dairy sour cream (2 c.)
    1/2 tsp. salt
    2 tsp. vanilla extract
    5 eggs
    Cinnamon
    Preheat oven to 350 degrees. Grease 13 x 9 inch baking dish. In large saucepan cook noodles in boiling salted water until tender (8-10 minutes). Drain and set aside. In large bowl beat butter and sugar. Add cottage cheese sour cream salt and vanilla. Mix in eggs one at a time beating after each addition. Stir in cooked noodles. Pour into greased baking dish. Sprinkle with cinnamon. Bake 50-55 minutes until golden brown. Let stand 5minutes before cutting into squares. Can be frozen and reheated. (Thaw overnight in refrigerator then at room temperature. Reheat at 350 degrees until heated through.)
  • Pudding Cake
    1 white cake mix
    1 (8 oz.) pkg. cream cheese softened
    1 1/2 c. milk
    1 lg. pkg. vanilla instant pudding
    1 lg. can crushed pineapple
    2 pkgs. Dream Whip or 1 pt. whipping
    cream
    Sliced almonds
    Mix cake according to directions on back of box. Pour into large cookie sheet with edge. Bake at 300 to 340 degrees for 20 minutes or until done. Cool. Spread mixture of cream cheese milk and dry pudding (powder) adding pink food coloring if desired (looks better). Drain pineapple and spoon on top. Spread Dream Whip (mixed) or whipped cream on top of pineapple. Top with sliced almonds. Refrigerate. You can bake one day before and add top ingredients day of serving.
  • Instant Pudding Cookies
    2/3 c. evaporated milk
    1/2 c. butter
    2 c. sugar
    1 pkg. (4 serving size) instant
    pudding any flavor
    3 c. rolled oats
    Boil milk butter and sugar. Cool. Add pudding and blend until smooth. Stir in oats. Drop by spoonfuls onto waxed paper.
  • Lemon Custard Cake Pudding
    2 eggs separated
    2 tbsp. butter or margarine
    3/4 c. sugar
    1/2 c. (from a 6 oz. can) frozen
    concentrate for lemonade
    2 tbsp. flour
    1 c. milk
    Beat egg whites until they form soft peaks in a small bowl. Save for next step. Cream butter or margarine with sugar until fluffy in medium size bowl beat in egg yolks then frozen lemonade. Blend in flour then milk. Fold in beaten egg whites. Pour into greased 6 cup baking dish. Place dish in shallow pan on oven shelf pour boiling water into pan to depth of about an inch. Bake in moderate oven (350 degree) 35 minutes or until top is firm and golden. Spoon into dessert dishes serve warm. (Custard bakes on the bottom makes tangy sauce for the fluffy cake on top).