Other recipes in this category
  • Pudding Chocolate Chip Cookies
    3 1/3 c. flour
    1 1/2 tsp. baking soda
    1 1/2 c. margarine
    1/3 c. sugar
    1 1/4 c. firmly packed brown sugar
    1 1/2 tsp. vanilla
    1 pkg. (4 servings) vanilla or
    chocolate instant pudding (do NOT
    prepare)
    2 eggs
    1 pkg. chocolate chips (sm.)
    1 c. chopped nuts (optional)
    Combine margarine and sugar and pudding mix. Mix until creamy. Add eggs and vanilla. Mix well. Add soda mix. Add flour and mix well. Add chocolate chips and nuts. Bake at 375 degrees for 8 to 10 minutes.
  • 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.
  • Chocolate Pudding Cake
    1 c. flour
    1 c. pecans finely chopped
    1 stick margarine
    Mix these three ingredients together spread into a 9x12 pan and bake at 350 degrees for 20 minutes. Mix and spread over cooled crust 1 c. confectioners sugar 1 c. Cool Whip Mix together 2 c. milk This will be thick. After it thickens some pour over cream cheese. Spread rest of the 9-ounce container of Cool Whip over pudding and grate bitter chocolate over pudding. Refrigerate and serve in squares.
  • 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
  • Yorkshire Pudding
    1 c. flour sifted
    1/4 tsp. salt
    3 eggs beaten
    1 c. milk
    8 tsp. fat drippings from roast beef
    Forty-five minutes before roast beef is done prepare the following Sift flour and salt into a bowl. Add eggs mixed with milk. Beat vigorously for several minutes. Put 1 teaspoon hot fat drippings from roast into 8 muffin cups. Fill muffin cups 1/2 full. Bake 15 minutes at 425 degrees. Reduce temperature to 375 degrees and bake 30 minutes. NOTE This pudding puffs up just like popovers and must be served immediately. Yields 4 servings.