Other recipes in this category
  • Hot Fudge Pudding-cake
    1 c. buttermilk baking mix
    1 c. granulated sugar
    3 tbsp. plus 1/3 c. unsweetened cocoa
    powder
    1/2 c. milk
    1 tsp. vanilla extract
    1 2/3 c. hot tap water
    Mix buttermilk baking mix 1/2 cup sugar and 3 tablespoons cocoa in greased 8 inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour on water. Bake in preheated 350 degree oven 40 minutes or until top is firm. (During baking a cake layer forms on top and rich chocolate sauce appears on bottom.) Serve at once in desert bowls with sauce spooned over cake. Top with ice cream or whipped cream. Makes 6 servings.
  • 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.
  • Pudding Squares
    1 (about 4 oz.) pkg. chocolate
    butterscotch or vanilla pudding & pie filling
    1/2 c. light corn syrup
    1/3 c. peanut butter
    4 c. Cheerios or Kix cereal
    Butter baking pan 9 x9 x2 . In large saucepan heat pudding mix (dry) and corn syrup to boiling over medium heat stirring constantly. Boil and stir 1 minute. Remove from heat blend in peanut butter. Stir in cereal until evenly coated. Spread mixture evenly in pan with buttered back of spoon. Cool until firm about 30 minutes. Cut into squares.
  • Date Nut Pudding Cake
    1 c. chopped dates
    1 c. sugar
    1 1/2 c. boiling water
    1 tsp. soda
    1 egg
    1 1/3 c. sifted flour
    3 tbsp. melted butter or oleo
    1 tsp. baking powder
    1/2 c. chopped black walnut meats
    Cut dates. Put in pan and pour the boiling water over. Put soda in and stir gently to mix. Add the egg sugar butter and the flour mixture. Last add the walnuts. Grease and flour pan. Bake 35 to 40 minutes at 325 degrees. Serve with whipped cream or Cool Whip.
  • Pineapple Meringue Bread Pudding
    3 c. 1/2 cubes French bread
    1 (15 1/4 oz.) can crushed pineapple
    drained (reserve syrup)
    3 eggs separated
    1/2 c. packed brown sugar
    1/2 tsp. grated lemon peel
    1/2 tsp. ground cinnamon
    1/2 tsp. salt
    1 c. coconut milk (1 (7 3/4 oz.) can
    sweetened reconstituted coconut
    juice can be substituted)
    1/4 tsp. cream of tartar
    1/4 c. sugar
    Place bread cubes in greased oblong baking dish 10 x 6 x 1 1/2 or square baking dish 8 x8 x2 . Spread pineapple on top. Beat egg yolks slightly stir in brown sugar lemon peel cinnamon salt and the reserved syrup. Slowly stir in milk. Pour over bread cubes and pineapple. Bake uncovered in 350 degree oven until knife inserted halfway between center and edge comes out clean 30 to 40 minutes. Remove from oven. Beat egg whites and cream of tartar on medium speed until foamy. Beat in 1/4 cup of sugar 1 tablespoon at a time continue beating until stiff and glossy. Spread over pudding. Bake until delicate golden brown 8 to 10 minutes. Let stand 5 minutes.