Other recipes in this category
  • Grandma
    2 eggs
    1/2 c. milk
    2 tbsp. sugar
    1/4 tsp. vanilla
    Beat eggs milk sugar and vanilla and pour into a 2-cup dish. Cook at 100% for 2 minutes uncovered. Stir and cook 2 minutes more. It may still be soft when you take it out of oven but it continues to cook and will eventually thicken. Cover and let rest for 5 minutes. Refrigerate or serve warm. (Custard cooked in the microwave is lumpy. If you want it smooth puree in the blender or food processor while still hot then cover and cool). Makes 1 to 1 1/2 cups.)
  • Pudding Cookies
    1 lg. pkg. instant pudding
    1 c. Bisquick
    1 c. powdered sugar
    1 egg
    1/2 c. oil
    Beat egg with oil. Add pudding mix and Bisquick. Form into balls and roll in powdered sugar. Bake at 350 degrees for 8 minutes on ungreased sheet.
  • Banana Pudding
    3 sm. boxes instant vanilla pudding
    16 oz. sour cream
    Bananas
    3 c. milk
    12 oz. Cool Whip
    Vanilla wafers
    Mix milk with pudding. Stir in sour cream and Cool Whip. Layer with bananas and cookies. Mix and let it set in the refrigerator overnight. It is delicious. Try it
  • Pistachio Pudding Cake
    1 pkg. pistachio pudding (4 serving
    size)
    1 yellow cake mix
    1/2 tsp. almond extract
    4 eggs
    1 1/4 c. water
    1/4 c. oil
    Combine all ingredients and blend together. Beat 2 minutes. Pour into greased 10 inch tube pan. Bake at 350 degrees for 50 minutes.
  • Date Pudding
    3 eggs well beaten
    4 tbsp. flour sifted
    1 c. dates chopped
    1 c. nuts chopped
    1/2 c. sugar
    1 tsp. baking powder
    Pinch of salt
    Mix well. Bake in moderate oven. Serve with butter sauce. 1 c. sugar
    2 tbsp. butter
    1 tsp. flour
    Cream all and 1 cup boiling water. Boil until done. Add either lemon or vanilla flavoring.