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 Bluberry-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, stiring 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. pkg. cream cheese
2 cups milk
1 pkg. 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 teasp each: cinnamon, nutmeg, salt
1 grated lemon rind
2 cups soft bread crumbs
3 cup prepared apple slices
2 Tablespoons mented butter
1/4 cup water
3 Tablespoon lemon juice
Combine sugar, spices, salt and lemon rind. Layer the apples, crubs 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 teaspoons 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.