Other recipes in this category
  • 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
    2 eggs at room temperature
    1 c. milk
    1 c. flour
    Dash of salt
    Drippings from prime rib roast
    Have milk and eggs at room temperature. Beat eggs until fluffy add milk and beat in flour and salt until light and bubbly. When roast is almost done remove about 5 or 6 tablespoons of drippings from the pan. Pour drippings in an 18-inch square pan and place in hot oven. Beat pudding again and pour immediately into hot drippings. Bake in a preheated 450 degree oven for 15 minutes. Reduce heat to 350 degrees and bake 10 minutes longer. During the last 10 minute baking period remove roast place on a rack above pudding and let the meat juices drip from roast onto top of the pudding. You will have a puffy and well-browned pudding. Serve immediately as it will fall after about 5 minutes. Serves 4. Easily doubles. NOTE Line oven with foil for easier clean up
  • Rhubarb Pudding Cake
    Yellow cake mix
    4 c. rhubarb
    1 c. sugar
    1 c. whipping cream
    Prepare yellow cake mix according to directions. Put 4 cups rhubarb on top. Pour 1 cup sugar over rhubarb. Pour 1 cup cream over everything. Bake well. Serve with whipped cream.
  • Pudding Cake Dessert
    CRUST
    2 c. flour
    1/2 c. brown sugar
    1 c. oleo
    1 c. nuts
    1 tsp. vanilla
    Cream oleo and add other ingredients. Pat down in 13x9 inch pan. Bake 12 minutes at 450 degrees. Crumble with a fork while hot and pat down.FILLING
    1 (8 oz.) cream cheese softened
    1 c. powdered sugar 1 c. Cool Whip Mix and spread on cool crust 1 sm. pkg. instant chocolate fudge pudding 3 c. milk Beat until thick and spread over cheese mixture. Top with Cool Whip and pecans. Chill.
  • Cherry Pudding
    1 c. red pie cherries
    1 egg
    1/2 c. sugar
    4 tbsp. butter
    1 c. flour
    1 tsp. baking powder
    1/4 tsp. soda
    1/2 tsp. nutmeg
    1/2 tsp. vanilla
    Make as any cake creaming butter and sugar add egg sift flour with powders and nutmeg add cherries and flavoring. Bake in moderate oven until done serve with following sauce and whipped cream. --CHERRY SAUCE--
    3/4 c. sugar
    3 tbsp. flour mixed dry
    1 1/2 tbsp. butter
    1 1/2 c. cherry juice (part water may
    be used)
    1/4 tsp. salt
    1/2 tsp. vanilla
    Cook until beginning to thicken add 1 cup cherries (or remainder of can) and cook thick.