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Amaretto Chocolate Pudding

From: HOST GFS DdH2

 

AMARETTO CHOCOLATE PUDDING

Submitted by: USSGERI

 

1 3/4-ounce box (cook and serve) chocolate pudding mix

2 ounces semisweet chocolate, finely chopped

1 1/2 cups plus 2 tablespoons milk

7 tablespoons amaretto liqueur

1/2 cup chilled whipping cream

1 tablespoon sugar

Raspberries (optional)

Chocolate curls (optional)

 

Pour dry chocolate pudding mix into heavy saucepan. Add chopped semisweet

chocolate. Gradually mix in milk and 6 tablespoons amaretto liqueur. Stir

pudding over medium heat until chocolate melts and pudding comes to boil and

thickens.

 

Divide pudding equally among four 3/4-cup ramekins or custard cups.

Refrigerate until cold, at least 1 hour. (Can be prepared 1 day ahead. Cover

and keep refrigerated.)

 

Whip cream, sugar and remaining 1 tablespoon amaretto liqueur in small bowl

until stiff peaks form. Top chilled pudding with large dollop of whipped

cream, then with raspberries and chocolate curls, if desired.

 

Serves 4

 

Recipe submitted by Ron (WEB)

==========

 

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find complacency in the oddest places, that is when we find our

heart is content.

 

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Baked Indian Pudding Dessert

From: BLTIF

 

4 cups milk

1/2 cup cornmeal

1 tsp salt

1/4 cup corn syrup

1/2 cup sugar

1/2 tsp cinnamon

2 TBSP butter

 

Put milk in saucepan and add cornmeal and salt. Cook for 15 minutes and

remove from heat. Add syrup and sugar. Stir inn cinnamon and butter. Put into

greases baking dish and bake in 350 oven for 1 &1/2 to 2 hours. Serve hot or

cold

 

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Baked Rice Pudding

From: Host GFS DarlaJo

 

Baked Rice Pudding

from KattleKate

 

 

Preheat oven to 300 degrees. Put rack in center of oven.

 

4 cups milk

1/2 cup sugar

Pinch of salt

2 tablespoons butter

3 tablespoons uncooked rice (NOT instant)

1/2 teaspoon vanilla

Cinnamon and/or nutmeg

Raisens (optional)

 

In a 5-6 cup shallow ovenproof casserole, mix sugar, milk, salt, butter and

rice. (Don't use too much rice or the pudding will be dry). Bake uncovered

for 2 hours, stirring at least 3-4 times.

 

Add vanilla and raisins (if desired). Stir well. Sprinkle a bit of cinnamon

and/or nutmeg on the top. Bake 1 hour longer WITHOUT STIRRING, in order to

let a "skin" form on top.

 

Remove from oven. Pudding will sink slightly. Cut around edge so that the

skin will sink down with the pudding.

 

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BANANA PUDDING

From: HOST GFS DdH2

 

Banana Pudding

Submitted by: USSGERI

 

1/3 c. cornstarch

1/2 tsp. salt

3/4 c. sugar

4 c. milk

1/4 c. butter

1 tsp. vanilla

3 doz. vanilla wafers

4 to 5 bananas, sliced

 

Combine cornstarch, salt and sugar with 1 cup milk.

 

Scald remaining milk; add to cornstarch mixture.

 

Stir over medium heat until thickened.

 

Reduce heat; simmer for 10 minutes, stirring

occasionally.

 

Remove from heat; add butter and vanilla.Cool.

Alternate layers of vanilla wafers, bananas and pudding in large

shallow dish.

 

Chill.May be topped with whipped cream.

 

Yield:6servings.

==========

 

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

 

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BANANA PUDDING CHEESECAKE

From: HOST GFS DdH2

 

BANANA PUDDING CHEESECAKE

Submitted by: USSGERI

 

Ingredients:

8 ozCream cheese (softened)

2 c Milk (cold)

1 pk Small, instant banana jello pudding mix (dry)

1 9" graham cracker crust

 

Using a blender or mixer - Stir cream cheese until very soft, gradually

blending in 1/2 cup of milk until smooth and creamy. Add remaining milk and

the pudding mix.

 

Beat slowly on low for 1 minute (DO NOT OVER BEAT). Pour into cool Graham

Cracker Crust.

 

Sprinkle extra graham cracker crust crumbs on top (if you have some). This

makes it extra crunchy and looks nice. Then chill.

==========

 

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

 

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bread pudding

From: GFA Terry

 

OLDFASHIONEDBREADPUDDING

 

Ingredients :

3 eggs, beaten

3 c. milk - scalded

1 3/4 c. sugar

7/8 stick butter

Dash of salt

2 tsp. REAL vanilla extract

 

VANILLA SAUCE:

2 c. water

1/2 c. sugar

2 tbsp. cornstarch

1/4 tsp. salt1/4 c. margarine

2 tsp. REAL vanilla extract

Dash of nutmeg

 

Preparation :

One loaf of day old bread (apple-cinnamon bread is very good).Bake 30

minutes

at 350 degrees or until set and slightly brown.Serve with Vanilla

Sauce.Bring this to a boil and add:Boil a bit longer and serve

over pudding.

 

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Bread Pudding With Special Sauce

From: Host GFS DarlaJo

 

Bread Pudding With Special Sauce

 

..

1 (10 oz.) loaf, stale French bread, broken in pieces

4 c. milk (or 1/2 milk, 1/2 cream)

1 c. sugar

4 tbsp. butter, melted (use double for richness)

3 eggs

2 tbsp. vanilla

1 c. raisins

1 c. chopped pecans

1 tsp. cinnamon

1 tsp. nutmeg

 

.

Combine all ingredients (mixture should be moist, but not soupy).Pour

into a buttered 9 x 9 inch baking dish.Place on middle rack of

non-preheated oven.Bake at 350 for about 1 hour and 15 minutes, or

until top is golden brown.Serve warm with sauce.Reheat in water bath

in oven.20 servings.

 

HostGFSDarlaJo

Keyword: ROOTS

GENTREK Chat , Mondays 10pmET, Keyword: ROOTS> Chats > Beginners

Keyword: ROOTS > Library > Logs, Newsletters and More> Beginners

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BREAKFAST PUDDING

From: Host GFS DarlaJo

 

BREAKFAST PUDDING

from SpeedRoots

 

3 tbs. of butter

1/2 a loaf of day old French bread cut into 1 in. pieces

(should measure aprox. 6 cups)

1/3 lb. Canadian bacon or breakfast sausage

1 lb. of Monterey Jack cheese shredded

10 eggs

1 1/2 c. of milk

1/3 c. white wine

2 tsp. Mustard

Black pepper to taste

Scallions or onions finely chopped

 

Grease a 9x13 baking dish with the butter (use all of it, it's OK if there

are chunks of it), toss together the bread, Canadian bacon, and

cheese in the baking pan. Beat the eggs, milk, wine, pepper, mustard, and

scallions together then pour over the bread mixture. Make sure

all the bread is covered.

 

Cover with plastic wrap and refrigerate overnight. Remove plastic and cover

tightly with foil and bake one hour at 325 degrees. Remove foil and bake for

another half hour or until eggs are set. Serves 4-6

 

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CAJUN BREAD PUDDING WITH BOURBON SAUCE

From: HOST GFS DdH2

 

Bread Pudding with Bourbon Sauce

from Alva

 

Ingredients:

3-4 Slices white bread

1 tbsp vanilla

4 tbsp sugar

pinch salt

3 1/2 cups milk

1/2 stick butter

4 eggs, separated

raisins, optional

 

Break bread into oven proof dish (1 1/2 quart at least) Soften bread with

small amount of milk.

 

Beat sugar and egg yolks. Add milk, stir well. Add vanilla and salt.

 

Pour milk mixture over bread. Fold in raisins if used.

 

Cut butter into chunks and fold in.

 

Place dish in pan of water and bake at 300 degrees for 40-50 minutes or until

silver knife inserted comes out clean.

 

Make meringue adding 2 level tablespoons sugar to each egg white. Spread and

return to 350 degree oven until brown (browning in slow oven prevents

falling).

 

Serve Warm. (About 8 servings.)

 

Bourbon Sauce:

1/2 cup sugar

1/4 cup water

1/4 block butter

 

Cook until dissolved. Remove from heat, add bourbon to individual taste.

==========

 

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

 

--------------------------------------------

 

Carolina Liver pudding sounds yucky but...

From: GFA Terry

 

This isn't the same, but maybe the seasonings here can be used --

 

LIVERPUDDING

 

Ingredients :

2 c. water

1 tsp. salt

1 c. raw rice

1 sm. onion, chopped

Butter or margarine

1 1/2 c. milk

1 lb. raw liver, minced

1/4 c. molasses

1 tsp. ground ginger

1/4 tsp. white pepper

1 tsp. dried marjoram

1/2 c. seedless raisins

1 egg, beaten

1/2 c. dry bread crumbs

 

Preparation :

Bring water to boil, add salt and gradually pour in the rice.

Cook, covered over low heat for 15-20 minutes until water is

absorbed.Cool slightly.Brown onion in 1 tablespoon butter.Add

milk, liver, onion, molasses, spices and raisins to the rice.Mix

in egg.Pour into well-greased casserole.Sprinkle with bread

crumbs and dot with butter.Bake at 350 degrees for 20 minutes or

until firm.Serve with lingonberry or cranberry sauce or jam and

melted butter to pour over.4-6 servings.

 

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Chocolate Bread Pudding

From: HOST GFS DdH2

 

Chocolate Bread Pudding

Submitted by: USSGERI

 

Ingredients:

 

2 cups soft bread crumbs

1 quart milk

1 Tbsp. butter, softened

2 ounces unsweetened chocolate squares

2/3 cups sugar

2 eggs beaten

1 tsp. vanilla

Cream

 

Combine breadcrumbs and milk in a large bowl and allow to sit for about 30

minutes. Meanwhile, spread butter along the bottom and sides of a 1-quart

baking dish. Melt chocolate squares in the microwave or saucepan being

careful not to scorch. Add sugar to the chocolate and stir. Slowly stir in

milk and bread mixture and eggs and vanilla. Pour into baking dish and bake

at 350 for about 2 hours or until deep brown. Serve pudding warm with cream

poured over the top.

 

The Skinny: Use low fat milk and your favorite sugar and egg substitute.

For those of you that might not know, the chocolate in this recipe is cooking

chocolate. It usually comes in large bars that can be broken into ounce-sized

pieces.

 

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

 

--------------------------------------------

 

CHOCOLATE BREAD PUDDING

From: HOST GFS DdH2

 

Chocolate Bread Pudding

from Annie

 

6 oz. semi-sweet chocolate chips

1/2 tsp. salt

1 tsp. vanilla

3 c. milk

4 eggs

8 slices dry bread

3/4 c. sugar

1/2 c. broken pecans

 

Melt chocolate in 1 cup of milk over medium heat.Stir

occasionally.Then stir in remaining 2 cups of milk and reserve.

Combine salt, eggs, sugar and vanilla; stir in chocolate reserve.

Trim the crust from bread; cut into slices then into cubes about 1/2

inch.Place cubes into 1 1/2 quart casserole.Pour chocolate

mixture over bread cubes, turning and folding over, making sure all

cubes are saturated.Blend in broken pecans.Set casserole into pan

of water to prevent spillage in oven and bake at 350 degrees for an

hour.Then cool slightly.

 

MERINGUE TOPPING

3 egg whites

1/4 tsp. cream of tartar

1/2 c. sugar

 

Beat egg whites and cream of tartar until frothy.Gradually add

sugar and beat until meringue is stiff.Add a dash of nutmeg if you

like.Spread meringue over casserole.To prevent meringue from

separating from edge of bread pudding, put meringue over edges of

dessert and seal with a knife. Take the back of a spoon and

make "peaks" in meringue.Return to oven until slightly brown, 10-15

minutes.

==========

 

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

 

--------------------------------------------

 

CORN PUDDING

From: Host GFS DarlaJo

 

CORN PUDDING

from SpeedRoots

 

1 can creamed corn

1 can evaporated milk

5 tablespoonful sugar

5 level tablespoonful flour

2 eggs beaten)

 

Preheat oven to 350 degrees. Grease dish or use Pam or it's equivalent. In a

bowl mix sugar, flour, beaten eggs and stir until smooth. Add evaporated

milk. Add corn last and stir until well mixed. Pour mixture into bakingdish

and dot with small dabs of margarine or butter. Bake 45 minutes to 1 hour

until congealed. Check with a thin knife and if after inserting in middle it

comes out clean, pudding is done. Top will be browned a little.

 

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CORN PUDDING

From: California264

 

1 Tbsp. butter or mararine, melted

3 eggs, well beaten

1 17-oz. can stokely's finest whole kernel golden corn, drained or your own

fresh corn1 17-oz can stokely's finest cream

style golden corn or your own cream style corn 2

Tbsp. all purpose flour

1 cup milk

1 tsp. sugar

 

1/2 tsp. salt

dash pepper

preheat oven to 350 degrees, combine all ingredients, pour into greased 1

1/2-quart casserole. place casserole in pan of water. bake, uncovered, 1 hour

and 20 min., or until knife

inserted in center comes out clean. makes 6 servings.

 

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CRACKER BARREL'S BREAD PUDDING

From: HOST GFS DdH2

 

CRACKER BARREL'S BREAD PUDDING

 

Cracker Barrel's Bread Pudding

Insider's Master Recipe Index

 

Sugared Pecans:

 

In small skillet combine 2 tablespoons butter and

1 tablespoon oil, med-low heat, with 2oz pecan pieces.

 

Stir only till heated and barely bubbly. Sprinkle with 4

tablespoons sugar.

 

Stir briskly only till sugar dissolves, on low heat AS THESE

BURN QUICKLY!

 

Work fast. Dump them into paper towel lined plate.

 

Spread out to cool while you prepare the rest.

 

Plumped Raisins:

 

In small saucepan combine 1/3 cup raisins and 1 cup

boiling water. Cover pan with lid 20 minutes.

 

Drain and discard water. Add 1/2 cup packaged shredded

coconut to raisins. Set aside.

 

Dumplings:

 

In dutch oven combine 6 cups water and 1/2 cup sugar.

Bring to boil.

 

While you wait for that to boil, combine in medium

bowl, 3 cups Bisquick, 1 cup milk, 1 tablespoon sugar,

stirring with fork to moisten thick dough.

 

When water come to boil, drop dough by rounded

tablespoonful into boiling water, making about 14 dumplings.

 

Cover pan with lid. Simmer dumplings very gently 20 minutes.

Uncover and let cook another 10 minutes gently. Baste often

in the liquid, which is now becoming thickened and creamy

looking.

 

Remove pan from heat. With slotted spoon remove HALF of

dumplings to greased 8" square baking dish. Sprinkle with

pecans and raisins/coconut. Arrange rest of dumplings over

that. Set aside.

 

Make sauce next.

 

Caramel Sauce:

 

Strain remaining liquid into heavy 2 1/2 quart

saucepan. Bring to boil. Stir constantly.

 

Addd 1 cup packed light brown sugar, stirring vigorously,

med-heat till it boils briskly 2 or 3 minutes or till sugar is

completely dissolved and sauce drops from spoon in large

drops rather than like water. It should be the consistancy of

smooth gravy.

 

Spoon sauce over dumplings filling dish right to the rim.

 

Cool 15 minutes.

 

Cover; refrigerate to serve within few days.

 

Micro warm servings or use cold with a scoop of ice cream

on top of each.

 

Serves 6 to 8.

 

Insider's Master Recipe Index

==========

 

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

 

--------------------------------------------

 

Creamy Banana Pudding

From: TurnedOntoChrist

 

Creamy Banana Pudding

 

1-14oz. can sweetened condensed milk

1 1/2 cup cold water

1 (4 serving size) pkg instant vanilla flavored pudding mix

2 cupsCool Whip

36 vanilla wafers

3 medium bananas, sliced

 

In a large bowl, combine sweetened condensed milk and water.Add pudding mix

and beat

well.Chill 5 minutes.Fold in whipped cream.Spoon 1 cup pudding mixture

into 2 1/2 quart bowl.Top with 1/3 each of wafers, bananas, and pudding.

Repeat layering twice, ending with pudding.Cover and chill.Serves 8-10.

 

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Easy Microwave Rice Pudding

From: Host GFS DarlaJo

 

Easy Microwave Rice Pudding

From KattleKate

 

1 large package of vanilla pudding (NOT instant)

3 3/4 cups milk

3/4 cup white Minute Rice

1 tablespoon vanilla

Cinnamon (opt)

 

Combine all ingredients except vanilla and cinnamon in a large microwave-safe

bowl. Let stand 5 minutes. Cook at high until mixture comes to a full boil

(10-13 minutes). BE SURE TO STIR AFTER EVERY 2 MINUTES. Remove from

microwave. Add vanilla (and cinnamon, if desired). Mix well. Cool 20 minutes.

Stir. Spoon into individual serving dishes.

 

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EASYPUDDINGMILKSHAKE

From: HOST GFS DdH2

 

EASYPUDDINGMILKSHAKE

Submitted by: USSGERI

from Annie

 

1 c. milk

2 tbsp. Jell-O pudding, any flavor

1 scoop (1/2) ice cream, any flavor, softened

 

Pour milk into shaker.Add pudding mix and ice cream.Put lid on

shaker.Shake hard for 1 minute.Open shaker.Pour into glass and

drink.

==========

 

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

 

--------------------------------------------

 

English Sticky Toffee Pudding

From: Host GFS DarlaJo

 

English Sticky Toffee Pudding

from SpeedRoots

 

1 1/4 C boiling water

3/4 C chopped dates

1 tsp baking soda

1 tbsp. unsalted butter

1 C + 1 tbsp. flour

1 tsp baking powder

1/4 C unsalted butter

3/4 C granulated sugar

1 lg. egg

1 tsp vanilla extract

 

Toffee sauce

1/2 C unsated butter

1/2 C heavy cream

1 C lt brown sugar

garnish optional

whipped cream

 

In a bowl, mix boiling water, dates and baking soda.let cool.

Preheat oven to 350 Fgrease 8 in square bakingpan with 1 tbsp butter. Sift

flour and powder. Inlg bowl, beat butter and sugar til fluffy. Beat in egg

and vanilla. On low,beat in flour mixture. Stir in date mixture. Pour into

baking pan, bake 35min. till set and firm on top.

 

Sauce

In pan, boil ingredients, stirring, over med-low heat till slightly

thickened, 8 min.

Spread 1/2 C sugar over pudding, broil 1 mi. spoon into bowls, top with sauce

n whip cream

Garnish

 

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Ever had Nestelrode Pudding?

From: GFA Terry

 

I found a pie recipe -- perhaps the filling for the pie would be the same as

the pudding?

 

--GFA Terry

 

*********

Nesselrode Pie

 

1 tbsp. plain gelatin (1 pkg.)

1/4 c. cold water

1 pt. light cream

2 eggs, separated

Pinch of salt

1/4 c. granulated sugar

4 tbsp. sugar

2 tsp. vanilla extract

1/2 square chocolate

 

1.Soak gelatin in cold water, about 5 minutes.2.Heat cream on medium

for 5 minutes until coats spoon and remove from heat.3.Mix 1/4 cup sugar

with egg yolks and add to heated cream and return to heat about 5 minutes

longer, stirring constantly.4.Remove from heat, strain and add gelatin to

hot mixture and let cool.5.Beat egg whites stiff adding 4 tablespoons of

sugar, gradually.6.Fold egg white mixture into hot mixture that

has cooled.7.Add vanilla extract.8.Pour into cooled pie crust and

chill 2 hours.9.Grate chocolate on top before serving.

 

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Fruity Rice Pudding

From: Host GFS DarlaJo

 

Fruity Rice Pudding

from SpeedRoots

 

Makes 4 servings

 

1/2 cup evaporated skimmed milk

1/2 cup unsweetened applesauce

1 egg, lightly beaten

2 tablespoons firmly packed dark brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon vanilla extract

Pinch salt

1 cup cooked brown rice

1/2 cup cooked white rice

1/4 cup + 2 tablespoons dried currants

1 1/2 ounces chopped dried apricots

1/4 cup light whipped topping (8 calories per tablespoon)

 

Preheat oven to 350o F. Spray 1-quart casserole with

nonstick cooking spray.

In medium bowl, combine milk, applesauce, egg, sugar,

cinnamon, vanilla and salt. Add brown and white rice,

currants and apricots. Pour into prepared casserole, cover

and bake until firm, 1 hour 15 minutes.

To serve, divide pudding evenly among 4 dessert bowls; top

each with 1 tablespoon whipped topping. Serve warm.

 

SERVING (1/2 CUP) PROVIDES: 1/4 Milk, 1 1/2 Fruits, 1/4

Protein, 1/2 Bread, 30 Optional Calories; 3 grams Fat, 3 grams

Fiber.

 

PER SERVING: 222 Calories, 3 g Total Fat, 0 g Saturated Fat, 54

mg Cholesterol, 99 mg Sodium, 44 g Total Carbohydrate, 3 g

Dietary Fiber, 6 g Protein, 131 mg Calcium

HostGFSDarlaJo

Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates

GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners

 

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GRAMMA'S APPLE BREAD PUDDING

From: HOST GFS DdH2

 

GRAMMA'S APPLE BREAD PUDDING

Submitted by: USSGERI

 

Gramma's Apple Bread Pudding

Makes 1 - 7x11 inch dish

 

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Ready in: 1 Hour

 

" This bread pudding is the ultimate in comfort food from Gramma's

kitchen. It is great for using up bread and apples. Enjoy! "

Ingredients

 

PUDDING

4 cups soft bread cubes

1/4 cup raisins

2 cups peeled and sliced apples

1 cup brown sugar

1 3/4 cups milk

1/4 cup margarine

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

2 eggs, beaten

 

VANILLA SAUCE

1/4 cup white sugar

1/4 cup brown sugar

1/2 cup milk

1/2 cup margarine

1 teaspoon vanilla extract

 

Directions

 

1 Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking

dish.

2 In a large bowl, combine bread, raisins and apples. In a small saucepan

over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk and 1/4 cup

margarine; cook and stir until margarine is melted. Pour over bread mixture

in bowl.

3 In a small bowl, combine cinnamon, 1/2 teaspoon vanilla and eggs. Pour

bread mixture into prepared dish and pour egg mixture on top.

4 Bake in preheated oven 40 to 50 minutes, until center is set and apples are

tender. Serve with warm vanilla sauce.

5 To make sauce, combine sugar, 1/4 cup brown sugar, 1/2 cup milk and 1/2 cup

margarine in a saucepan over medium heat. Bring to a boil, then remove from

heat and stir in 1 teaspoon vanilla.

 

Makes 1 - 7x11 inch dish AR

==========

 

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find complacency in the oddest places, that is when we find our

heart is content.

 

--------------------------------------------

 

Grandma Ash's Apple Pudding w/sauce

From: PlumbFun66

 

TRY THIS YOU WILL LOVE IT!!

APPLE PUDDING

1 3/4 C. sugar

1/2 C. shortening

2 eggs

6 big apples grated

2 C. flour

2 t. soda

1t. salt

1 t. nutmeg

1t. cinnamon

Combine and pour into greased pan. Bake at 350 degree oven for 55 minutes.

SAUCE

1/2 pkg. brown sugar

1/4 t. salt

3 C. water

Heat and add 2T. cornstarch

Cook until thickened. Pour over apple pudding and top with whipped cream.

(real whipped Whipping cream is best, of course. It just doesn't seem right

to use Cool Whip on Grandmas recipe)

 

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Great Grandma Yale's Suet Pudding

From: Babyzinho

 

Great Grandma Yale's Suet Pudding

(Ella Kinsey Yale, 1874-1932)

 

6 eggs beaten lightly

2 cups brown sugar

3 cups sweet milk

1 1/2 cups raisins, washed and dried

3 cups chopped suet

flour to make stiff

3 tsp cinnamon

3 tsp vanilla

9 tsp baking powder

 

Mix as for cake, steam in covered cans 3 or 4 hours.

 

Dip for Suet Pudding

 

1 T flour or corn starch

2 T butter

1 cup boiling water

1/2 cup sugar

1 tsp vanilla

4 T vinegar or brandy

pinch of salt

 

Serve warm over pudding.

 

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HOT FUDGE PUDDING CAKE

From: HOST GFS DdH2

 

HOT FUDGE PUDDING CAKE

Submitted by: USSGERI

 

Makes 1 - 9 inch square cake

 

" A rich, moist chocolate cake that makes it's own fudge sauce while baking.

"

 

Ingredients

3/4 cup white sugar

1 cup all-purpose flour

1/4 cup HERSHEY'S (r) Cocoa Powder

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

1/3 cup butter, melted

1 1/2 teaspoons vanilla extract

1/2 cup white sugar

1/2 cup packed light brown sugar

1/4 cup HERSHEY'S (r) Cocoa Powder

1 1/4 cups hot water

 

Directions

1 Heat oven to 350░F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa,

baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.

 

2 Pour batter into ungreased 9-inch square baking pan. Stir together

remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa;

sprinkle mixture evenly over batter. Pour hot water over top; do not stir.

3 Bake 35 to 40 minutes or until center is almost set. Remove from oven; let

stand 15 minutes. Serve in dessert dishes, put a scooop of ice cream over the

cake then spoon sauce from bottom of pan over the top or garnish with whipped

topping, if desired.

(I use the scoop of ice cream, it tastes like a hot fudge sundae --yummy

yummy)

 

Makes 1 - 9 inch square cake

==========

 

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

 

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Hot Orange Pudding

From: HOST GFS DdH2

 

Hot Orange Pudding

 

1 cup of pearl tapioca

2 large oranges

5 cups water

1 cup sugar

 

In a small bowl, cover tapioca with a cup of water and let soak for about

4 hours.

Peel each orange and remove tough white membrane holdingslices together.

Break orange flesh into small pieces. In a large saucepan, combine 4 cups of

water with the sugar. Bring to a boil and stir until sugar dissolves. Drain

the tapioca and slowly pour it into the pan, stirring constantly. Cook over

medium heat for about 3 minutes until the pudding thickens. Add the orange,

mix well and bring to aboil. Serve immediately.

 

The Skinny: Use your favorite sugar substitute.

 

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find complacency in the oddest places, that is when we find our

heart is content.

 

--------------------------------------------

 

INDIANPUDDING

From: HOST GFS DdH2

 

INDIANPUDDING

Submitted by: USSGERI

 

6 c. milk

1/2 c. cornmeal

1 1/2 tsp. all-purpose flour

1/2 tsp. Cinnamon

1/4 tsp. ground ginger

1/4 tsp. ground cloves

2 tbsp. butter or margarine

1 c. molasses

Ice cream:Vanilla or coffee flavor

 

About 4 hours before serving, preheat oven to 300 degrees.

 

In a heavy 3 quart saucepan over medium heat, heat 4 cups milk until very

hot but not boiling.

 

Meanwhile, in a small bowl, combine cornmeal, flour, cinnamon, ginger and

cloves; slowly stir into hot milk; cook, stirring constantly, until mixture

is very thick, about 15 minutes.

 

Remove from heat and with wire whisk or spoon, stir in butter or

margarine until melted; beat in molasses until well blended; then

beat in remaining 2 cups milk.

 

Pour mixture into greased 2 quart casserole.Bake 3 hours or until knife

inserted in center comes out clean.

 

Serve warm pudding with ice cream.

Makes 8 generous servings.

==========

 

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

 

--------------------------------------------

 

Old Fashioned Bread Pudding With Apple Raisin Sauce

From: Host GFS DarlaJo

 

Old Fashioned Bread Pudding With Apple Raisin Sauce

from SpeedRoots

 

10 slices whole wheat bread

1 egg

3 egg whites

1 1/2 cups skim milk

1/4 cup sugar

1/4 cup brown sugar

1 tsp. vanilla extract

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. cloves

2 tsp. sugar

 

Preheat oven to 350 F. Spray an 8 inch baking dish with vegetable oil spray.

Lay the slices of bread in the baking dish in two rows, overlapping them like

 

shingles.

 

In a medium mixing bowl, beat together the egg, egg whites, milk, 1/4 cup

sugar, brown sugar, and vanilla. Pour the egg mixture over the bread.

 

In a small bowl, stir together the cinnamon, nutmeg, cloves, and 2 tsp.

sugar. Sprinkle the spiced sugar over the bread pudding. Bake the pudding for

 

30 - 35 minutes, until it has browned on top and is firm to the touch.

 

Serve warm or at room temperature, with warm apple-raisin sauce. **

 

**Apple Raisin Sauce

 

1 1/4 cups apple juice

1/2 cup apple butter

2 tbs. molasses

1/2 cup raisins

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/2 tsp. orange zest (optional)

 

Stir all the ingredients together in a medium saucepan. Bring to a simmer

over low heat. Let the sauce simmer 5 minutes. Serve warm. (makes 2 cups)

 

--------------------------------------------

 

ORANGE RICE PUDDING

From: HOST GFS DdH2

 

ORANGE RICE PUDDING

Submitted by: USSGERI

 

This Rice pudding is a festive change from the traditional rice pudding.I

enjoy the mix of dried cranberries/cherries/raisins and orange juice.

Enjoy!

 

Preparation Time: 15 minutes

Cooking Time: about 90 minutes

Serves: 8

Cal: unknown

 

4 CNonfat Milk

1 CLong-Grain Brown Rice, washed and drained

1/2 C Orange Juice

1 CDried Cranberries, Dried Cherries, Raisins, mix of

1/3 C Pitted Dates, chopped

2 TMaple Syrup

2 tsp Real Vanilla

1 T Orange Zest

1/4 tspSalt

3Orange Zest Strips, to garnish

 

In a sauce pan combine 2 cups of milk, maple syrup,

salt, and rice.Bring to a boil then cover and reduce

to a simmer.

 

Simmer covered rice and milk for about 25 minutes.

 

Preheat oven to 325F.

 

Mix together the remaining milk, dried fruit, dates,

vanilla, and orange juice.

 

Lightly oil or oil spray a 9x13 inch baking dish.

 

Mix the cooked rice mixture with the orange juice

mixture and pour into the prepared baking dish.

 

Bake until solidified and lightly browned, about

90 minutes.Garnish with strips of orange zest.

==========

 

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find complacency in the oddest places, that is when we find our

heart is content.

 

--------------------------------------------

 

PISTACHIO PUDDING CAKE

From: LEADISR

 

1 BOX WHITE CAKE MIX ( DUNCAN HINDS )

2 PKGS. PISTACHIO PUDDING MIX

1 SMALL BOTTLE OF CLUB SODA ( FROM A SIX PACK )

4 EGGS

1/2 CUP VEGETABLE OIL( MIX TOGETHER AND BEAT 4 MINUTES )

 

3/4 CUP CHOPPED NUTS

3/4 CUP MARACHINO CHERRIES ( DRAIN WELL )

 

FOLD IN NUTS AND CHERRIES

BAKE IN TUBE PAN@ 325.OFOR 1 HOUR ( IT'S DELICIOUS!!!! )

 

MERRY CHRISTMAS TO ALL

 

--------------------------------------------

 

Pistachio Pudding Cake.

From: Host GFS DarlaJo

 

Pistachio Pudding Cake.

 

Ingredients:

 

1 pkg. yellow or white cake mix

1 pkg. pistachio pudding mix ( the small box will work fine )

1/2 cup orange juice

1/2 cup water

1/2 cup oil

4 eggs, or eggbeaters equivalent

3/4 cup Hershey's chocolate syrup

 

Preheat oven to 350║.Mix all ingredients except the chocolate syrup.Pour

2/3s of this batter into a well greased Bundt pan. Add the chocolate syrup to

the remaining batter, mix, and pour this on top of the other batter.Bake 1

hour @ 350║.Cool 10 minutes on a rack.

Carefully remove from the pan, and allow it to finish cooling on a plate.

 

--------------------------------------------

 

Pumpkin Pudding

From: Host GFS DarlaJo

 

Pumpkin Pudding

 

1 can (16 oz) pumpkin

2 1/2 tsp. pumpkin pie spice

2 tsp. vanilla

1 can evap. milk

3/4 c. sugar

1/2 c. Bisquick

2 tbs. margarine (melted )

2 eggs

 

Spray crockery with non-stick spray.

Beat ingredients together until smooth.

Pour into crockery.

 

Low 6-8 hours

High 3-4 hours

 

Spoon into cups and top with cool whip.

 

HostGFSDarlaJo

Keyword: ROOTS

GENTREK Chat , Mondays 10pmET, Keyword: ROOTS> Chats > Beginners

Keyword: ROOTS > Library > Logs, Newsletters and More> Beginners

Keyword: ROOTS > Library > New File Uploads > New File Uploads

 

--------------------------------------------

 

Rice pudding

From: GFA Terry

 

RICEPUDDING

 

Ingredients :

1 c. cooked long-grain rice

2/3 c. milk

4 tsp. sugar

Pinch of cinnamon

Pinch of cardamom

 

Preparation :

Combine all ingredients in 4 cup microwave-proof bowl.Microwave

on High 2 minutes until creamy and thickened.Makes 2 servings.

 

******

APPLE - RICEPUDDING

 

Ingredients :

1/3 c. maple syrup

2 tbsp. butter

1/4 tsp. cinnamon

1/4 tsp. nutmeg

2 chopped apples

2 c. cooked rice

2 c. milk

2/3 c. raisins

 

Preparation :

Heat first 5 ingredients in a medium-sized pan until bubbly.Add

cooked rice, milk and raisins.Simmer for about 15 minutes,

stirring occasionally, until mixture thickens.Serve in heated

bowls.If desired, each serving may be sprinkled with a crunchy

topping such as toasted coconut, wheat germ, Grape Nuts or sunflower

seeds.

 

******

RICEPUDDING

 

Ingredients :

1 qt. (4 c.) 1% fat milk

1/2 c. raw long-grain rice

1/2 c. raisins

1 lg. egg

Whites from 2 lg. eggs

1/3 c. granulated sugar

1 c. evaporated skim milk

1 1/2 tsp. vanilla

Ground nutmeg

 

Preparation :

Put milk, rice and raisins in 3 quart heavy saucepan and bring to

a boil over medium heat.Reduce heat and boil gently, uncovered, 20

minutes or until rice is almost tender, stirring often.Meanwhile,

whisk egg, egg whites, sugar and evaporated milk in medium size bowl

until blended.Gradually add rice to mixture, stirring constantly.

Stir over low heat about 3 minutes until slightly thickened.Remove

from heat and stir in vanilla.Pour into a shallow dish or

individual dessert glasses.Serve warm or cold sprinkled with

nutmeg.Makes 4 1/2 cups.

 

******

RICEPUDDING

 

Ingredients :

2/3 c. long grain rice, washed, soaked

in cold water for 30 minutes &

drained

1 3/4 c. milk

1 1/4 c. light cream

2 egg yolks

1/3 c. soft brown sugar

Finely grated rind of 1 orange

1/2 tsp. grated nutmeg

 

Preparation :

Place the rice, milk and cream in a heavy medium-sized saucepan.

Set the pan over high heat and cook, stirring frequently, until the

mixture comes to a boil.Reduce the heat to very low and cover

the pan.Simmer the rice, stirring occasionally, for 1 hour, or

until the rice is very soft and has absorbed most of the liquid.

Remove the pan from the heat.With a wooden spoon, quickly beat in

the egg yolks.Stir in the sugar and orange rind.Return the pan

to low heat and cook, stirring constantly, until the sugar has

dissolved and the mixture is thick.Remove the pan from the heat.

Spoon the mixture into a serving dish and sprinkle with the nutmeg.

Serve immediately, or cool to lukewarm and chill in the refrigerator

before serving.

 

--------------------------------------------

 

RIVER BOTTOM PUDDING PIE

From: HOST GFS DdH2

 

River Bottom Pudding Pie

from Annie

1 c. flour

1 c. chopped pecans

1 stick margarine

1 (8 oz.) pkg. cream cheese

1 c. powdered sugar

1 c. Cool Whip

1 pkg. chocolate instant pudding

1 pkg. French vanilla instant pudding

1 (9 oz.) Cool Whip

1 Hershey bar

2 c. milk

 

Combine flour, nuts and margarine.Press into 8 x 8 inch pan.

 

Bake at 350 degrees for 15 minutes.Let cool.

 

Mix cream cheese, powdered sugar and 1 cup Cool Whip; beat well.Spread over

crust.

 

Mix vanilla pudding with 1 cup milk; spread over 2nd layer.

 

Mixchocolate pudding with 1 cup milk and spread over 3rd layer.

 

Spread Cool Whip over the top.Top with grated Hershey bar.

 

Chill.

==========

 

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

 

--------------------------------------------

 

Rocky Road Pudding

From: Host GFS DarlaJo

 

Rocky Road Pudding

from SpeedRoots

serves 6

 

1- 3 1/4 ounce package chocolate pudding mix, not instant

1 1/2 cups milk

1 cup mini marshmallows

1/2 cup chopped walnuts

1/2 cup whipped cream

 

Combine pudding mix and milk in small heavy saucepan. Stir over low heat

until thick and smooth. Remove from

heat. Place a piece of waxed paper over pudding surface to prevent skin from

forming.

 

 

When cooled to room temperature, fold in marshmallows and nuts. Cover and

chill. Before serving spoon pudding

into parfait or sherbet glasses alternating with sweetened whipped cream.

 

Add a 1/4 cup brandy for added flavor. Add after removing from heat.

 

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays8pm ET

Keyword: ROOTS > Chats > Golden Gates

 

--------------------------------------------

 

SAUCES THAT MAY BE USED ON BREAD PUDDING

From: HOST GFS DdH2

 

SAUCES THAT MAY BE USED ON BREAD PUDDING

Submitted by: USSGERI

 

RUM FLAVORED SAUCE

 

1 cup water

1/2 cup margarine

2 teaspoons all-purpose flour

1/8 teaspoon salt

2 teaspoons vanilla extract

1/4 teaspoon butter flavored extract

2 teaspoons rum flavored extract

 

To make the Rum Sauce: In a small saucepan, combine 1 cup water and 1/2 cup

margarine. Bring to a boil. Mix 1 cup sugar, 2 tablespoons flour and 1/8

teaspoon salt and stir into the saucepan. Bring sauce to a boil, stir in 2

teaspoons vanilla, 1/4 teaspoon butter flavoring and 2 teaspoons rum

flavoring. Pour sauce over the cake and serve.

 

In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2

tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until

bubbling and thickened. Stir constantly to avoid scorching. Serve with bread

pudding.

 

~~~~~~~~~~~~

 

BROWN SUGAR SAUCE

 

1/2 cup unsalted butter

1 cup packed brown sugar

1/3 cup water

1/4 teaspoon pumpkin pie spice

1/8 teaspoon salt

1 egg, beaten

 

Melt the unsalted butter in a saucepan over medium heat. Stir in the brown

sugar, water, pumpkin pie spice, and salt. Cook, stirring constantly for

about 2 minutes. Remove from heat, and whisk in the egg. Return to the

burner, and cook stirring constantly until thickened, about 1 minute. Serve

hot over the hot bread pudding.

 

~~~~~~~~~~~

 

LEMON SAUCE FOR BREAD PUDDING

 

1/2 cup white sugar

1/2 tablespoon cornstarch

1 cup hot water

2 tablespoons butter

3 tablespoons lemon juice

1 tablespoon lemon zest

-------

ANOTHER SAUCE FOR BREAD PUDDING

 

1 cup white sugar

1/2 cup butter

1/2 cup heavy cream

1 teaspoon vanilla extract

 

While pudding cools: In a large saucepan over medium heat, combine 1 cup

sugar, 1/2 cup butter, cream and 1 teaspoon vanilla. While stirring, bring to

a boil, then reduce heat to low and stir 3 minutes more. Spoon over bread

pudding while warm.

==========

 

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find complacency in the oddest places, that is when we find our

heart is content.

 

--------------------------------------------

 

Sweet Potato Pudding

From: GFA Terry

 

Here's a couple of recipes that I found in a cookbook. I have not made them,

so I don't know if they are good or not. :)

 

***********************

 

OLDFASHIONSWEETPOTATOPUDDING (Version #1)

 

Ingredients :

3 medium sweet potatoes

1 1/2 c. sugar

1 stick butter

1 c. grated coconut

1 tsp. vanilla

3 eggs

 

Preparation :

Peel potatoes, grate on old potato grater.Mix other ingredients.

Bake in a 350 degree oven for 1 hour, stirring occasionally.Cover

with marshmallows when almost done.I used to cook in a black

skillet until I got Corningware.You may need to add more sugar

depending on the size of the potatoes.

 

----------------------------------

 

OLDFASHIONSWEETPOTATOPUDDING (Version #2)

 

Ingredients :

4 c. grated sweet potatoes

4 eggs

2 c. brown sugar

1 tsp. cinnamon

4 tsp. lemon juice

1/2 tsp. nutmeg

2 c. milk

1/2 c. melted butter

1 tsp. lemon rind

 

Preparation :

Wash, pare and grate potatoes.Beat egg (until light) in large

mixing bowl, adding potatoes, sugar with spices mixed in, milk,

butter, lemon rind and juice. Mix well.Pour into a greased baking

dish.Bake at 350 degrees for 1/2 hour.Stir the pudding and bake

15 to 20 minutes longer.Good served hot.

 

GFA Terry, Genealogy Forum Message Board Manager

 

--------------------------------------------

 

Upsidedown Hot Fudge Sponge Pudding

From: Host GFS DarlaJo

 

Upsidedown Hot Fudge Sponge Pudding

from SpeedRoots

 

2 tsp. unsalted butter

1C all purpose flour

1 1/4 C granulated sugar

6 1/2 tbsp. unsweetened cocoa powder

2 tsp. baking powder

1/4 tsp salt

1/2 C milk

2 tbsp. unsalted butter, melted

1 tsp vanilla extract

1/2 C packed lt. brown sugar

1 1/4 C cold water or cold black coffee

Garnish- optional

 

Preheat oven to 350 F

With 2 tsp. butter, grease deep-dish 10 inch pie plate or 1 1/2 qt baking

dish in a bowl, whisk flour, 1/4 C sugar, 1 1/2 tbsp cocoa powder, baking

powderand salt. Add milk, butter and vanilla.. Spread in prepared pie

plate.In a small bowl, mix brown sugar, remaining granulated sugar and

cocoa powdertill blended. Sprinkle evenly over the top of batter. Slowly

pour the wateror coffee over top, do not stir.

Bake 35 min. until top is cakey and fudgelike sauce forms on bottom. Serve

pudding warm with Ice cream

 

--------------------------------------------

 

Wanted IRISH PUDDING

From: MacFreed

 

Yes, I have it. My Grandma Cecelia Gillis Rafferty mad it every Christmas.

It's a plum pudding which is steamed & served with a white sauce.

1/2 cup sugar

1/2 cup shortening

2 eggs

2 rounded teaspoons baking soda dissolved in 1/2 cup scalding water.

3 and 1/2 cup flour

1 cup seedless raisins

2 tsp cinnamon

1/2 cup molassis

1 cup buttermilk

1 tsp allspice

1/4 tsp nutmeg

Sift flour & spices together & set aside. Take remaining ingredients & mix,

add scalding water mixture. Add flour mixture to this & knead until tacky.

Take dough & place in double layer of cheesecloth. Steam for 2 1/2 to 3

hours. This used to be done over a period of 3 days.

White sauce:

1 pint whole milk, warmed.

1/2 cup sugar

vanilla to taste

2 rounded Tbs. cornstarch mixed with a fewTBs. of cold water to make a paste.

Warm milk, add sugar & cornstarch paste. Mix. Add vanilla. Serve warm over

slice of pudding.

Hope you enjoy,

MacFreed@aol.com

 

--------------------------------------------

 

wanted: recipe for tomato pudding

From: GFA Terry

 

Here are 3 variations I found for this:

 

TOMATOPUDDING

 

Ingredients :

1 (No. 2 1/2) can tomatoes, cooked on

top of stove until they fall in pieces

1 1/2 c. sugar

1/4 lb. saltines, crumbled for

thickening

 

Preparation :

Stir until blended and add 1/2 stick butter.Let simmer until all

saltines disappear.Put in baking dish and bake in oven for 15 to

20 minutes.

 

****

TOMATOPUDDING

 

Ingredients :

2 c. tomato puree

2 c. brown sugar

1 tsp. cinnamon

2 c. bread crumbs, browned in 1/2 c.

butter

 

Preparation :

Mix first 3 ingredients.Grease casserole dish and put browned

bread crumbs mixture in this.Pour sauce over bread.Bake 40

minutes at 350 degrees.

 

****

TOMATOPUDDING

 

Ingredients :

2 (14 1/2 oz.) cans stewed tomatoes

1/2 c. brown sugar

1/4 c. white sugar

1 tbsp. lemon juice

1/4 c. melted butter

4 slices toasted bread, cut in cubes

 

Preparation :

Mix all ingredients.Bake 1 hour at 350 degrees.

 

--------------------------------------------

 

zucchini custard type pudding recipe wanted

From: GFA Terry

 

I found a couple of recipes for zucchini pudding:

 

ZUCCHINIPUDDING (Version #1)

 

Ingredients :

1 1/2 c. zucchini, cooked

3 tsp. cornstarch

3/4 c. sugar

2 eggs

2 c. milk

1 tsp. vanilla

1 tbsp. oleo

Pinch of salt

 

Preparation :

Peel, dice and boil zucchini until soft.Drain and mash.Mix all

ingredients on low speed of mixer to blend.Pour into dish.

Sprinkle with cinnamon.Bake for 1 hour or until knife inserted

comes out clean.

 

----------------------------------

 

CARAMELZUCCHINIPUDDING (Version #2)

 

Ingredients :

4 c. diced zucchini, peeled and seeded

1 c. milk

1 c. dry Bisquick

1/2 c. chopped nuts

1 tsp. vanilla

1 c. brown sugar

3 eggs

1/4 c. oil

 

Preparation :

Preheat oven to 350 degrees.Place zucchini and milk in blender

until liquid forms.Pour in mixing bowl and add next 4 ingredients;

mix well.In separate bowl, beat eggs until light and fluffy; add

oil.Fold into first mixture.Pour into 2 quart casserole and bake

45 minutes.Serves 8 to 10.May also be used for pie filling.

 

GFA Terry, Genealogy Forum Message Board Manager

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