Other recipes in this category
  • Oatmeal Pudding Cookie
    1 1/4 c. unsifted flour
    1 c. butter softened
    1/4 c. granulated sugar
    1 pkg. vanilla pudding instant (pie)
    3 1/2 c. quick oats
    1 tsp. baking soda
    3/4 c. firmly packed light brown sugar
    2 eggs
    1 c. raisins (optional)
    Mix flour and soda. Combine butter sugar and pudding mix (serves 4) in large bowl. Beat until smooth and creamy. Beat in eggs. Stir in oats and raisins (batter will be stiff). Drop from teaspoons on ungreased baking sheet about 2 inches apart. Bake at 375 degrees for 10-12 minutes. Makes 5 dozen. **After blending eggs gradually add the flour mix then oats and raisins.
  • Strawberry Pudding Cake
    1 c. flour
    1 c. milk
    1/4 c. shortening
    3 tbsp. shortening
    1 tsp. baking soda
    1/2 tsp. salt
    1 qt. fresh strawberries (or 2 pkgs.
    frozen)
    Place strawberries in bottom of baking dish. Add small amount of water to strawberries. Place in preheated 350 degree oven. Mix all other ingredients together. Remove strawberries from oven. Pour mixture on top of berries. Bake approximately 30 minutes at 350 degrees.
  • Chocolate Pudding Squares
    --FIRST LAYER--
    1 c. chopped nuts
    1 c. flour
    1 stick margarine
    Mix together and press into 9 x 12 inch baking dish. Bake at 325 degrees about 20 minutes. Cool. --MIX SECOND LAYER--
    8 oz. cream cheese
    1 c. Cool Whip
    1 c.
  • Caramel Custard
    5 eggs
    1/2 c. granulated sugar
    1/4 tsp. salt
    1 tsp. vanilla extract
    3 1/2 c. milk
    Fresh fruit for center (strawberries
    pineapple grapes)
    1/2 c. granulated sugar for syrup
    Preheat oven to 325 degrees. Sprinkle 1/2 cup sugar evenly into small skillet stirring often just until sugar melts to a golden syrup. Be careful not to burn. Immediately pour into 5-cup ring mold and tip to cover sides. Let cool to harden. In a large bowl mix eggs sugar salt vanilla then gradually add milk and beat until smooth. Place prepared mold in a shallow baking pan. Remove 1 cup egg mixture to reserve. Place baking pan on middle rack in oven. Add rest of mixture to mold. Pour hot water into pan to about 1 inch depth around mold. Bake 55 to 60 minutes. Do not over bake. Remove mold from hot water to cool completely then refrigerate to chill at least 1 hour. Unmold by loosening gently with spatula and shake gently to release. Toss fruit together lightly and fill center of custard. Spoon some sauce over each serving. Makes 6 to 8 servings.
  • Lemon Pudding Cookies
    1 c. Bisquick baking mix
    1 pkg. (3 3/4 oz.) lemon instant
    pudding (dry)
    1 tsp. grated lemon peel
    1/4 c. vegetable oil
    1 egg
    Sugar
    Heat oven to 350 degrees. Mix all ingredients until dough forms a ball. Shape dough into 1 inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten each to 1/4 inch thickness with bottom of glass dipped in sugar. Bake until edges are delicate brown about 8 minutes cool. Frost with Lemon Butter Frosting (below) if desired. Makes about 2 1/2 dozen cookies.LEMON BUTTER FROSTING
    1 1/2 c. powdered sugar
    3 tbsp. margarine or butter softened
    1/2 tsp. grated lemon peel
    1-2 tbsp. lemon juice
    1-2 drops yellow food color
    Mix powdered sugar and margarine. Stir in lemon peel lemon juice and food color beat until frosting is of spreading consistency.PISTACHIO PUDDING COOKIES
    Substitute 1 package (3 3/4 ounce) pistachio instant pudding for the lemon pudding omit lemon peel.