TAPIOCA PUDDING
3 tbsp. quick-cooking tapioca
1/3 c. sugar
2 lg. egg whites, lightly beaten
2 3/4 c. skim milk
3/4 tsp. vanilla extract
Pinch ground nutmeg
GARNISH
1/4 c. slivered almonds, toasted
Serves 4. About 2/3 cup per serving. In a 2-quart saucepan, mix tapioca, sugar, egg whites
and milk and let stand 5 minutes. Bring mixture just to a boil over medium heat, stirring
constantly. Remove from heat and stir in vanilla and nutmeg. Cover with plastic wrap and
let stand at room temperature 20 minutes. Stir and pour into individual serving dishes.
Garnish with 1 tablespoon slivered almonds per serving. Serve warm or chilled.
EGG CUSTARD
4 eggs
6 tbsp. sugar
1 1/2 c. boiling water
1 can evaporated milk
Dash of salt
1 tsp. vanilla
Beat eggs, sugar, milk and salt with a electric mixer. Pour boiling water over mixture and
add vanilla and stir well. Put into custard cups or large baking dish. Place bowl or cups
into a shallow pan of water and place in oven. Bake for 1 hour or until knife comes out
clean.
CHERRY PUDDING
1/2 c. sugar
1/4 c. margarine or butter
1 egg
1/2 c. milk
1 1/2 c. flour
1 1/2 tsp. baking powder
Pinch salt
2 c. sour cherries or 1 can sour
cherries
Cream sugar and margarine; add egg, then milk. Sift together flour, baking powder and
salt; add to above mixture. Stir in cherries. Bake in greased and floured 8x8 inch pan at
350 degrees for 1 hour. If canned cherries are used, drain and use juice to make sauce for
puddings, ice cream, etc. (Cook juice; add cornstarch mixed with small amount of water;
cool. Can be used within a week.)
CHOCOLATE PUDDING
3 c. milk
1 c. sugar
5 tbsp. cocoa
2 egg yolks
1 tsp. vanilla
3 tbsp. flour
Beat yolks in pot. Add milk and stir. In a bowl thoroughly mix flour, sugar, and cocoa.
Add to milk and eggs. Cook and stir until thick. Remove from heat and add vanilla. Cool
and serve as pudding, or use to fill a graham cracker pie crust and top with whipped
cream.
EGG CUSTARD
4 egg yolks
3/4 c. sugar
1 stick margarine or butter
1 c. condensed milk
1 tsp. vanilla
1 chilled pie crust
Beat egg yolks until lemon color. Add sugar, melted butter, milk and vanilla. Pour in
chilled pie crust. Start baking at 400 degrees for 8 to 10 minutes and then turn down to
300 degrees until set. Cool and then add meringue by using the egg white whipped with 2
teaspoons of sugar for each egg. Put meringue on top of pie and bake again for 15 minutes
at 275 degrees.
CARAMEL CUSTARD
5 eggs
1/2 c. granulated sugar
1/4 tsp. salt
1 tsp. vanilla extract
3 1/2 c. milk
Fresh fruit for center (strawberries,
pineapple, grapes)
1/2 c. granulated sugar for syrup
Preheat oven to 325 degrees. Sprinkle 1/2 cup sugar evenly into small skillet, stirring
often, just until sugar melts to a golden syrup. Be careful not to burn. Immediately pour
into 5-cup ring mold and tip to cover sides. Let cool to harden. In a large bowl, mix
eggs, sugar, salt, vanilla, then gradually add milk and beat until smooth. Place prepared
mold in a shallow baking pan. Remove 1 cup egg mixture to reserve. Place baking pan on
middle rack in oven. Add rest of mixture to mold. Pour hot water into pan to about 1 inch
depth around mold. Bake 55 to 60 minutes. Do not over bake. Remove mold from hot water to
cool completely, then refrigerate to chill at least 1 hour. Unmold by loosening gently
with spatula and shake gently to release. Toss fruit together lightly and fill center of
custard. Spoon some sauce over each serving. Makes 6 to 8 servings.
CASHEW PUDDING
Blend: 1/2 c. raw cashews
2 c. milk
1/3 - 1/2 c. honey
2 tbsp. butter
1/8 tsp. salt
4 tsp. arrowroot powder
Optional: Coconut, shredded,
unsweetened, to sprinkle on top
Blend all the ingredients together in a blender except the coconut. In a saucepan heat the
mixture on a very low heat. Stir it constantly until a thickened pudding texture forms,
then remove it from the heat. Pour the pudding into separate bowls or cups and refrigerate
it until it hardens. Coconut can be sprinkled on top before serving. A double boiler can
be used to avoid burning the pudding.
LEMON PUDDING
(A simple dessert but elegant enough for company) 2 tbsp. flour
3/4 c. sugar
1 tbsp. butter
2 egg yolks (beaten)
1/4 c. lemon juice
1 c. milk
2 egg whites (stiffly beaten)
Cream flour, sugar and butter. Add egg yolks, lemon juice and milk and beat until smooth.
Fold in stiffly beaten egg whites. Pour into 8 inch square baking dish. Set in pan of warm
water (water 1/2 inch deep). Bake at 350 for 30-35 minutes. Forms a cake top pudding with
custard below.
BANANA PUDDING
2 lg. boxes instant vanilla pudding mix
4-6 bananas
12 oz. Cool Whip
2 1/2 c. milk
1 can Eagle Brand
1 box vanilla wafers
Blend thoroughly the vanilla pudding mix, milk, Eagle Brand and 1/2 of the Cool Whip.
Layer the vanilla wafers evenly on the bottom of dessert dish and then add pudding and
continue layering cookies and pudding. Add the other half Cool Whip as a topping.
EASY RICE PUDDING
4 c. milk
1 (4 serving size) pkg. vanilla
pudding mix (cooking kind)
3/4 c. raisins
1 egg, well beaten
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Combine all ingredients in a large saucepan and stir over medium heat until mixture comes
to a boil. Cool 10 minutes, stirring twice. Pour into dishes and serve warm. Serves 4.
RAISIN RICE PUDDING
1 c. raisins
3 eggs
5 tbsp. sugar
1/2 tsp. nutmeg
2 tsp. vanilla
2 c. cooked rice
3 c. 2% milk
Rinse raisins in hot water; drain. Beat eggs slightly. Add sugar, nutmeg, vanilla, rice,
raisins, and milk. Mix thoroughly. Pour into baking dish. Place baking dish in a pan of
cold water (bain-marie) and bake in slow oven 300 degrees until custard is set; that is
when knife inserted in center will come out clean. (Bake about 1 hour).
BREAD PUDDING
2 c. milk
1/2 c. sugar
1/2 c. raisins
2 eggs, beaten
1 tsp. cinnamon
3-4 c. soft bread cubes
1 tbsp. butter or margarine, optional
In 1 1/2 quart glass casserole combine milk, eggs, sugar and cinnamon; beat well. Stir in
bread and raisins. Dot with butter if desired. Microwave for 25-30 minutes on low or
simmer or until almost set in center. Let stand a few minutes to finish baking.
GRAPENUTS PUDDING
2 c. Grapenuts cereal
5 c. milk
4 eggs
1 c. sugar
2 tsp. vanilla extract
1 dash salt
Cinnamon to taste
Combine Grapenuts and 1 cup milk in 2 quart microwavable container and set aside. In a
separate bowl combine remaining milk, eggs, sugar, vanilla and salt. Add to Grapenuts and
top with cinnamon to your taste. Heat in microwave on high setting for 10 minutes,
stopping every 2 minutes to stir. Heat at medium setting for an additional 4-6 minutes.
(Heating time does vary by microwave and desired consistency - heating a little longer
yields thicker consistency).
OLD-FASHIONED INDIAN PUDDING
2 c. milk, divided
1/4 c. yellow cornmeal
2 tbsp. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1 egg, beaten
1/4 c. molasses
1 tbsp. melted butter
Vanilla ice cream
1. Pour 1 1/2 cups milk into a 1 1/2 quart casserole. Heat on low for 5 minutes. 2.
Combine cornmeal, sugar, salt, cinnamon, and ginger. Stir into hot milk. 3. Cook,
uncovered, on low for 4 minutes. Stir well. 4. Beat together egg, molasses and butter.
Stir a small amount of hot milk mixture into egg mixture. Return to casserole. Stir well.
5. Cook, uncovered, on low 6 minutes. 6. Pour remaining 1/2 cup cold milk carefully over
top of pudding. Do not stir. Cook, uncovered, on low 3 minutes or until set. 7. Let stand
10 to 15 minutes before serving. 8. Serve warm, topped with vanilla ice cream.
ALMOND SNOW PUDDING
2 envelopes unflavored gelatin
1 c. water
1/2 c. sugar
2 c. (1 pt.) skim milk
3 egg whites
1/4 c. light corn syrup
1 tsp. almond extract
1/2 tsp. vanilla
1 (10 oz.) pkg. frozen sweetened
sliced strawberries, thawed
Combine gelatin, water and sugar in 2-quart microwave-safe mixing bowl. Microwave (high),
uncovered 2 to 3 minutes or until mixture boils, stirring once. Stir in milk. Refrigerate
until slightly thicker than unbeaten egg whites. Beat egg whites at high speed until
foamy. Gradually add corn syrup, beating until mixture forms stiff peaks. Beat in almond
extract and vanilla. Fold into gelatin mixture. Pour into 8-inch square baking dish. Cover
and refrigerate 2 to 3 hours or until set. Serve strawberries over squares of pudding.
Almond Snow Pudding can be molded in an 8-cup mold or in 12 individual 3/4-cup molds.
CHOCOLATE PUDDING IN A CLOUD
1 pkg. (3 1/8 oz.) vanilla pudding and
pie filling mix*
1/4 c. unsweetened cocoa
1/4 c. sugar
2 c. milk
1 1/4 c. (4 oz. container) frozen
non-dairy whipped topping, thawed
Combine pudding and pie filling mix, cocoa and sugar in 2-quart micro-proof bowl. Add
milk; stir to blend. Microwave on high (full power) for 3 minutes; stir with wire whisk.
Microwave on high for 1 1/2 to 3 minutes, stirring occasionally, until mixture boils.
Press plastic wrap onto surface; cool. Chill thoroughly. Spoon whipped topping into 6
dessert dishes. With back of spoon, make depression in center of topping and spread up
side of dish. Spoon chilled chocolate pudding into center of each dish. Serve immediately
or chill until ready to serve. 6 servings. *Do not use instant mix.
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