Other recipes in this category
  • Ozark Pudding
    1 egg
    3/4 c. sugar
    3 heaping tbsp. flour
    1 1/4 tsp. baking powder
    1/8 tsp. salt
    1/2 c. chopped apples
    Nuts
    1 tsp. vanilla
    Bake at 325 degrees for 30 minutes. Put in glass pie pan.
  • Chocolate Custard Ice Cream
    2 c. sugar
    1/4 c. flour
    Pinch salt
    4 c. milk
    4 sq. unsweetened chocolate
    4 eggs beaten
    4 c. half and half
    1 tsp. vanilla
    Sift sugar flour and salt into large saucepan. Slowly pour in milk. Cook over medium low heat stirring without ceasing until mixture thickens. Then cook two more minutes. Remove from heat. Stir in chocolate which has been melted in anticipation of this step. Put a little hot mixture into beaten eggs. Then put eggs into saucepan and vanilla. Chill thoroughly. Freeze in faithful ice cream freezer. If desired rum flavoring may be substituted for vanilla. For added goodness stir in 2 cups miniature marshmallows and 1 1/4 cups chopped pecans after ice cream is frozen but before it is ripened.
  • Corn - Nut Pudding
    3 tbsp. butter divided
    2 eggs separated
    Dash of paprika
    3 tbsp. flour
    1/2 c. chopped nuts (macadamias)
    1 lg. onion chopped
    1 c. canned creamed corn
    1 tsp. seasoned salt
    1 c. warm milk
    1 tbsp. sugar
    In small saucepan saute onion in 1 tablespoon butter until tender and golden. In large bowl beat egg yolks mix in corn sauteed onion paprika and seasoned salt. In small saucepan melt 2 tablespoons butter stir in flour blend well. Gradually add warm milk stirring until creamy and thick. Combine with corn mixture. In small bowl beat egg whites until stiff but not dry. Fold in nuts sugar and egg whites into corn mixture. Pour pudding into well-buttered 1 quart casserole. Bake at 350 degrees for 30 to 40 minutes until mixture is set and golden. Serves 4 to 5.
  • Yorkshire Pudding
    Beat 2 eggs. Add 1 c. flour 1 tsp. salt Put 1/4 inch drippings in pan from roast beef add above mixture. Bake 20 minutes at 450 degrees.
  • 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.