Other recipes in this category
  • Cherry Pudding
    1/2 c. sugar
    1/4 c. margarine or butter
    1 egg
    1/2 c. milk
    1 1/2 c. flour
    1 1/2 tsp. baking powder
    Pinch salt
    2 c. sour cherries or 1 can sour
    cherries
    Cream sugar and margarine add egg then milk. Sift together flour baking powder and salt add to above mixture. Stir in cherries. Bake in greased and floured 8x8 inch pan at 350 degrees for 1 hour. If canned cherries are used drain and use juice to make sauce for puddings ice cream etc. (Cook juice add cornstarch mixed with small amount of water cool. Can be used within a week.)
  • Pudding Chip Cookies
    2 1/2 c. all-purpose flour
    1 tsp. baking soda
    1 c. butter or margarine softened
    1 c. firmly packed brown sugar
    1 pkg. (4 serving size) instant
    pudding dry
    1 tsp. vanilla
    2 eggs
    1 pkg. (12 oz.) chocolate chips
    1 c. nuts chopped
    Mix flour and soda. Combine butter eggs sugar pudding mix and vanilla in bowl. Beat until creamy. Beat in eggs. Gradually add flour mixture then stir in chips and nuts. Batter is stiff. Drop on ungreased baking sheet about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Makes about 7 dozen. This is an excellent recipe. Moist and has good keeping qualities if you hide them.
  • Dirt Pudding
    1 lg. pkg. Oreo cookies
    1 lg. container Cool Whip
    1 (8 oz.) pkg. Philadelphia cream
    cheese
    1/4 c. margarine
    1 c. powdered sugar
    2 sm. pkgs. instant French vanilla
    pudding
    3 c. milk
    Crumble 2/3 package cookies in 13 x 9 inch cake pan. Mix together Cool Whip cream cheese margarine and powdered sugar. In large bowl mix together pudding and milk. Combine cream cheese mixture with pudding mixture mix well pour over cookies. Crumble remaining cookies on top. This is a very good recipe. Mary Jane Hintz/Dietary
  • Noodle Pudding
    6 eggs
    1 lg. (1 lb.) container cottage cheese
    1 pt. sour cream
    2 or 3 tbsp. cream cheese (optional)
    3/4 c. sugar
    1 tsp. vanilla
    1/2 lb. pkg. broad noodles (U)
    Boil noodles as directed on package. Beat other ingredients together. Mix with boiled noodles. Pour into 9 x 14 inch pan. Bake at 350 degrees for 3/4 hour.
  • 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.