Other recipes in this category
  • Queen Elizabeth
    1 c. dates chopped
    1 c. hot water
    3/4 tsp. soda
    1/4 c. margarine
    1 egg
    2 tsp. vanilla flavoring
    1 1/2 c. cake flour
    1 tsp. baking powder
    1/4 tsp. salt
    --TOPPING--
    1 stick plus 1 tbsp. margarine
    6 tbsp. cream
    1 c. brown sugar
    1 1/2 c. pecans chopped
    Pour hot water over the dates then cook over low fire for 15 to 20 minutes. Add soda and stir mixture. In large bowl cream sugar and margarine together. Add egg vanilla and date mixture. Sift flour baking powder and salt together and add same to the date mixture. Preheat oven to 325 degrees. Put mixture in a 8 x 12 glass pan and cook 30 to 40 minutes. While cake is baking prepare topping. For topping mix ingredients together and cook 3 minutes after mixture boils. When cake is done pour over cake and put under broiler 1 1/2 minutes. Watch closely
  • Chocolate Chip Pudding Cookies
    2 1/4 c. unsifted flour
    1 tsp. baking soda
    1 c. butter softened
    3/4 c. firmly packed brown sugar
    1/4 c. sugar
    1 pkg. (4 oz.) instant pudding any
    flavor
    1 tsp. vanilla
    2 eggs
    1 (12 oz.) pkg. chocolate chips
    1 c. chopped nuts
    Mix flour and baking soda set aside. Combine butter sugars pudding mix and vanilla in 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 from teaspoon onto ungreased cookie sheets about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. About 7 dozen.
  • Pudding For The Birds
    1/2 lb. lard or bacon grease
    1 c. peanut butter
    Uncooked oatmeal
    Mix up a nice yukky mess of the lard peanut butter and uncooked oatmeal (as much oatmeal as you can add without making the pudding too dry). Collect pine cones and stick them in the pudding then hang them from tree branches.
  • Pudding Cookies
    1 c. Bisquick
    1 pkg. instant pudding
    1/3 c. oil
    1 egg
    Mix all ingredients drop by spoonfuls on ungreased cookie sheet. Flatten with glass coated with sugar. Bake at 375 degrees for 8 minutes.
  • Grapenut Pudding
    1 tsp. grated lemon rind
    4 tbsp. butter
    1 c. sugar
    2 egg yolks (beaten well)
    3 tbsp. lemon juice
    2 tbsp. flour
    4 tbsp. Grape Nuts
    1 c. milk
    2 egg whites (beaten stiff)
    Add lemon rind to butter and cream well. Add sugar gradually. Blend after each addition. Add egg yolks. Beat thoroughly. Add lemon juice flour Grape Nuts and milk mix well. Fold in egg whites. Turn into greased baking dish. Place this pan in a pan of HOT water and bake at 325 degrees for 1 hour 15 minutes.