1 cup sugar
1 tablespoon unflavored gelatin
1/2 teaspoon salt
1 1/4 cup milk
1 1/3 cup flaked coconut
2 cups of whipped cream
In a cooking pan, mix sugar, gelatin and salt, then add the milk.
Stir constantly over medium heat until sugar and gelatin are completely dissolved.
Chill the pudding until it is partially set, then add vanilla extract, fold in the flaked coconut and whipped cream.
Pour into a 1 1/2 quart mold or individual serving molds.
Chill the pudding until it is firm.
Remove from the molds and serve with Blueberry Topping.
Thaw and crush the blueberries.
Combine the berries with the cornstarch and the jelly.
Slowly bring mixture to a boil then reduce heat and cook, stirring constantly until mixture is clear and slightly thickened.
Strain and chill and serve with Snowflake Blueberry-Topped Pudding.
6 eggs
1/2 cup sugar
1/4 teaspoon salt
4 cups milk
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
Cooking spray
Preheat oven to 325 degrees. Combine eggs, sugar and salt in a large bowl. Stir well with a whisk. Cook milk in a large saucepan over medium-high heat until tiny bubbles form around edge. Remove milk from heat, gradually add to the egg mixture, stirring constantly with a whisk. Stir in vanilla and almond extracts. Pour into a deep 2 quart dish coated with cooking spray. Place casserole in a 13x9" baking pan, and add hot water to the pan to a depth of 1". Bake at 325 degrees for 50 minutes or until a knife inserted in center of custard comes out almost clean. Remove casserole from pan; serve custard warm or chilled.
1-8 oz. package. cream cheese
2 cups milk
1 package. lemon instant pudding
1 cooled 8-9 inch graham cracker crust
Soften cheese with fork. Add milk gradually, followed by pudding mix.
Beat with egg beater until well mixed, about 1 minute. Pour into crust. Chill.
1 cup sugar
1 cup sugar
1/4 teaspoon each: cinnamon, nutmeg, salt
1 grated lemon rind
2 cups soft bread crumbs
3 cup prepared apple slices
2 Tablespoons melted butter
1/4 cup water
3 Tablespoon lemon juice
Combine sugar, spices, salt and lemon rind. Layer the apples, crumbs and spice mixture in greased baking dish. Reserve a few bread crumbs mixed with butter for the topping.
Pour water/lemon mixture over the apple mixture. Sprinkle all with the topping mixture.
Bake at 350 degrees for about 45 minutes. Serves 4
You can substitute whole milk with low-fat or non-fat milk, and white sugar with Splenda, however you may have to experiment with amounts.
1 large can evaporated milk
2 quarts whole milk
4 eggs
2 cups white sugar
2 teaspoonoons vanilla extract
2 cups crushed fresh fruit of your choice - peaches, strawberries, blueberries, etc.,
Beat eggs, add evaporated milk, sugar, whole milk and vanilla. Pour into your ice cream churn or maker and stir until mixture is stiff.
Add fresh fruit and churn until mixture is once again stiff.
1 tablespoon gelatin
1/4 cup water (cold)
1 cup water (boiling)
3/4 cup sugar (or 1 cup depending upon your sweet tooth)
1/4 cup lemon or lime juice
3 egg whites stiffly beaten
2 large or 3 small bananas (green-tipped or all yellow skin)
Soften the gelatin in the cold water for about 5 minutes then dissolve entirely in the boiling water. Add the sugar and fruit juice and blend thoroughly.
Chill the gelatin mix until slightly thickened then whip until frothy. Fold in the whipped egg whites. Slice the bananas diagonally into 1/8" slices then arrange in cold, large or individual serving-sized molds. Cover with the gelatin mix, chill until firm then unmold. Makes about 6 servings.
2 cups ripe, fresh berries (blackberries, blueberries, raspberries, mulberries, etc.)
2 eggs (beaten)
1/2 to 3/4 cup sugar
2 tablespoons butter or substitute
1 teaspoonoon baking powder
baking soda (just a pinch)
1 cup all purpose flour
Cream the butter then add the flour, sugar and eggs. Add the berries and mix well. Mix in the baking powder and pinch of baking soda. Pour the mixture into one large mold or smaller individual molds and steam for 45 minutes. Serve this hot pudding with yummy ice cream!
1 large can evaporated milk
1 2/3 cups water
2 eggs
1/2 teaspoonoon salt
1/2 teaspoonoon grated nutmeg
1 teaspoonoon vanilla
2 slices of buttered, cubed bread
1/2 cup raisins or dates
1/2 cup sugar
Scald the milk and mix with the water. Beat the eggs till fluffy then add sugar, salt, nutmeg and vanilla. Layer 1/2 of the bread cubes in a casserole dish and sprinkle with the raisins or dates. Add the remaining layer of bread and raisins or dates then cover all with the custard mix.
Set the casserole dish in a pan of water and bake at 375° until the custard is firm and an inserted toothpick or knife comes out clean.
Recipe enhancements:
1 package instant chocolate pudding
1/2 cup sugar
1/2 cup cream
2 cups milk
Combine pudding, sugar, cream and milk. Mix well. Pour into popsicle molds and freeze.
Variations:
2 cups red cherries, pittesd or 2 cans (14-1/2 ounces each) water-packed pitted tart red cherries, well drained
1 cuo sugar
1 cup milk
2 teaspoons baking powder
1/8 teaspoon approximately vanilla
2 cups flour
2 tablespoons butter
1 tablespoon lemon juice
1/2 teaspoon salt
Blend sugar and butter until creamy. Sift together, baking powder and flour. Add milk gradually.
Beat then add vanilla and salt. Pour mixture into buttered baking dish (8"x8"x2 1/2" approximately.
Mix cherries and lemon juice them pour over the batter.
Bake in a medium hot oven 40 to 45 minutes.