Other recipes in this category
  • Lemon Custard Squares
    (This recipe came from a friend of my mother--back in the 30 s when we had ice boxes The ice man came a couple times a week in the summer to deliver a 25 50 or 100 pound block of ice.) 1 can sweetened condensed milk
    1/2 c. lemon juice
    1 tsp. (each) grated lemon rind
    baking powder
    1 c. (each) brown sugar uncooked
    oatmeal
    2/3 c. oleo
    1 1/2 c. flour
    1/2 tsp. salt
    Blend milk lemon juice and rind cook and stir until it thickens then set aside. Mix rest of ingredients spread 2/3 of the mixture in a greased 8x12 pan pat down firmly. Spread lemon mixture over this top with remaining oat and flour mixture and bake 25 minutes at 350 degrees until edges are brown let cool in pan cut in small squares (can be stored in ice box for 3 weeks).
  • Bread Pudding
    1 egg
    1 c. skim milk
    1 tsp. vanilla
    1 slice raisin bread
    1-2 env. Sweet & Low
    Beat egg and milk. Tear bread and add with vanilla and Sweet & Low. Put in bowl and sprinkle with cinnamon. Put bowl in hot water and bake at 325 degrees for 1 hour.
  • Hot Fudge Pudding Cake
    1 c. flour
    3/4 c. sugar
    2 tbsp. cocoa
    2 tsp. baking powder
    1/4 tsp. salt
    1/2 c. milk
    2 tbsp. melted shortening
    Mix and pour into ungreased 9 x9 pan. Mix together 1 cup brown sugar and 1/4 cup cocoa. Pour over all 1 3/4 cups hot water. Bake 45 minutes at 350 degrees.
  • Pudding S
    1 1/2 c. cold milk
    1/2 c. peanut butter
    1 (4 oz.) pkg. instant pudding
    24 graham crackers or chocolate wafers
    Add milk gradually to peanut butter in a deep narrow bottom bowl blending until smooth. Add pudding mix and beat slowly with hand beater or at lowest speed of electric mixer until well blended about 2 minutes. Let stand 5 minutes. Spread filling 1/2 inch thick on 12 of the crackers or wafers. Top with remaining cracker. Freeze until firm about 3 hours.
  • Fruited Noodle Pudding
    8 oz. fine noodles
    2 (10 oz.) cans mandarin oranges
    1 (14 oz.) can crushed pineapple
    well drained
    (you may have to get next
    larger size)
    4 eggs
    1/2 c. sugar
    1/4 lb. butter
    1/2 pt. sour cream
    1/2 lb. cream cheese
    1 tsp. vanilla
    5 cinnamon graham crackers crushed
    (I use regular ones & add a
    pinch of cinnamon)
    Preheat oven to 325 degrees. Grease a 13 x 9 inch baking dish. Cook noodles as directed on package drain rinse in hot water and refrigerate. In blender put eggs sugar butter sour cream cream cheese and vanilla. Liquify 15 minutes. This makes the pudding fluffy. Mix noodles with drained fruit. Add to blended ingredients. Spoon into pan. Sprinkle with crumbs. Bake 45 minutes until set. Let cool before cutting. From A Muriel Stevens File