Other recipes in this category
  • Creamy Chocolate Custard Frosting
    1 c. sugar
    3 tbsp. cornstarch
    Dash of salt
    2 oz. unsweetened chocolate grated
    1 c. boiling water
    3 tbsp. butter
    1 tsp. vanilla
    Mix sugar and cornstarch add chocolate and salt. Add boiling water. Cook until mixture thickens. Remove from heat. Add butter and vanilla. Spread hot frosting on cooled cake for a glossy look. Remains soft and smooth.
  • Lemon Pudding Cookies
    1 c. shortening
    1 c. sugar
    2 pkgs. instant lemon pudding mix
    4 eggs
    3 c. flour
    1 tsp. baking soda
    1/2 tsp. salt
    Preheat oven to 375 degrees. Cream shortening sugar and pudding. Mix well. Beat in eggs. Stir flour soda salt together and blend into creamed shortening. Drop by teaspoonful onto greased cookie sheet. Bake 8-10 minutes but do not brown. Cool on a rack and frost with --CONFECTIONERS SUGAR ICING--
    1 1/4 c. confectioners sugar
    1/4 c. milk
    Blend well. Tastes best when made by Grandmas.
  • Cashew Pudding
    Blend 1/2 c. raw cashews
    2 c. milk
    1/3 - 1/2 c. honey
    2 tbsp. butter
    1/8 tsp. salt
    4 tsp. arrowroot powder
    Optional Coconut shredded
    unsweetened to sprinkle on top
    Blend all the ingredients together in a blender except the coconut. In a saucepan heat the mixture on a very low heat. Stir it constantly until a thickened pudding texture forms then remove it from the heat. Pour the pudding into separate bowls or cups and refrigerate it until it hardens. Coconut can be sprinkled on top before serving. A double boiler can be used to avoid burning the pudding.
  • Hot Fudge Pudding Cake
    1 c. flour
    2 tsp. baking powder
    1/4 tsp. salt
    3/4 c. sugar
    1 1/2 tbsp. cocoa
    1/2 c. milk
    2 tbsp. melted butter
    1 tsp. vanilla
    SAUCE
    1 c. brown sugar
    2 tbsp. cocoa
    1 1/4 c. hot water
    Preheat oven to 350 degrees. Mix cake ingredients together and pour into greased 9 inch round layer pan. Bring sauce to boil and pour over cake mixture. Bake 25-30 minutes. Serve hot with vanilla ice cream.
  • Vanilla Custard Ice Cream
    1 instant vanilla pudding
    2 cans sweetened condensed milk
    2 lg. cans evaporated milk
    2 tsp. vanilla
    1/2 gallon homogenized milk
    Mix in freezer container. Put 2 cans of evaporated milk in first. Add vanilla pudding. Stir until smooth. Add 2 cans of sweetened condensed milk and blend well. Add 1/2 gallon homogenized milk and 2 teaspoons vanilla. Freeze in crank or electric freezer.