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Desserts & Puddings |
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CHRISTMAS PUDDING
1/2 cup soft butter or margarine
1 & 1/2 cup brown sugar firmly packed
2 eggs
1 tsp. vanilla
1 cup carrots, grated
1 cup apples, peeled & grated
1/2 cup raisins
1 cup walnuts, coarsely chopped
1 cup flour
1 tsp. baking soda
1/2 tsp. salt
1 cup fine dry, white bread crumbs
Cream butter and sugar. Beat in eggs and
vanilla. Stir in carrots, fruit and nuts. Sift flour, soda and
salt; stir into creamed mixture. Add crumbs. Mix well. Spoon
into well oiled 1 & 1/2 quart mold. Cover securely with several
thickness of wax paper tied in place with string. Place mold on
a rack in covered kettle of boiling water. Water should come halfway
up on the mold. Steam for 3 hours. Unmold pudding onto serving
platter. Serve hot with sauce .
SAUCE:
1 cup sugar
4 tbs. cornstarch
Pinch of salt
1& 1/2 cup boiling water (add slowly)
2 tbs butter
1/2 cup vinegar
1 teaspoon vanilla
Cook sauce ingredients in double boiler until
clear. Then add 2 tablespoons butter, 1/2 cup vinegar, 1 teaspoon vanilla.
BREAD PUDDING
4 eggs, slightly beaten
3/4 cup sugar
pinch salt
2 tsp vanilla
1 & 1/2 tsp cinnamon
1 tsp nutmeg
4 cups scalded milk
3 cups bread, cut into cubes
1 cup raisins
2 tbs butter
Beat eggs and add sugar, salt, vanilla, cinnamon & nutmeg. Add
the egg mixture slowly to the scalded milk. Stir in the bread crumbs
& raisins. Let rest for about 30 minutes, stirring often,
for bread to absorb liquid. Preheat oven to 350 degrees F.
Spoon mixture into a buttered 1 & 1/2 quart baking dish and bake
until firm and golden, about 45 minutes. Allow to cool completely.
Serve with Rum Sauce
RICE PUDDING
2 quarts whole milk (not low fat)
1 cup of long grain rice (not instant)
1 cup of sugar
1 cup raisins
2 eggs
1 tbs vanilla
Cinnamon
Put milk, rice and sugar in pot. Bring to a
boil and let simmer till rice is cooked and tender. Beat eggs, take a
little milk, rice and sugar and add to eggs to temper them, return
eggs and milk mixture to pot, add vanilla and raisins. Let cook until
pudding starts to thicken. If pudding gets too thick, add a little
more milk. Cool. Turn into serving bowl and sprinkle with cinnamon..
Refrigerate. Serve with whipped topping or cream.
BUTTERSCOTCH PUDDING
2 & 1/2 cups milk
4 egg yolks
3/4 cup dark brown sugar, packed
3 tbs cornstarch
2 tbs butter, cold
2 & 1/2 tsp vanilla
Cool Whip (for topping)
Lightly spray a medium saucepan with a
vegetable spray. Put 2 cups of the milk in the saucepan &
scald to almost boiling . In a separate bowl, beat the eggs
yolks, brown sugar, cornstarch & 1/2 cup milk together until well
blended. Gradually pour 3/4 cup of the hot milk into the egg
yolk mixture, 1/4 cup at a time, beating vigorously after each
addition. Return this mixture to the remaining hot milk in the
saucepan and cook over moderate heat, stir constantly, until the
custard begins to simmer and thicken slightly, about 2 minutes.
Remove from the heat and stir in the butter and vanilla.
Strain the pudding if necessary & put into
individual serving dishes. Cover with wax paper to avoid a film on
top of pudding . Let cool before putting in fridge, chill for
at least 1 hour before serving. Serve with whipped topping.
VANILLA PUDDING
2 cup milk
1/3 cup cornstarch
1 egg
1/3 cup sugar
2 tsp vanilla
In a heavy saucepan, combine 1/2 cup of the
milk and cornstarch, mix well. Add remaining milk, place over medium
heat and cook, stirring constantly, until mixture comes to a boil,
reduce heat, and simmer for 2 minutes. Remove from heat.
In a bowl, beat egg, add small amount of hot
mixture to beaten egg, stirring until smooth; return immediately to
hot mixture, stirring constantly. Stir in sugar and vanilla.
Pour 1/2 cup into each of four dessert dishes.
Cover with plastic wrap to prevent skin forming on top of pudding.
Cool to room temperature then chill in refrigerator for at least 1
hour before serving. Top with whipped topping.
FLAPPER PUDDING
3/4 cup butter, softened
2 cups icing sugar
2 large eggs, separated
1 (9 oz) can crushed pineapple, drained
1/2 cup chopped walnuts
1 cup finely crushed vanilla wafer cookie crumbs
Beat the butter and icing sugar together with
electric mixer on high speed, until light & fluffy, about 2
minutes. Add the egg yolks, one at a time, mix well after each addition.
With clean beaters, whip the egg whites in
small bowl until they hold soft peaks. Fold into the butter mixture;
add pineapple and nuts.
Sprinkle half of the cookie crumbs in a 9 x 7
inch baking dish. Spread the pineapple mixture over and
sprinkle remaining crumbs over. Chill at least 5 hours before serving.
CHOCOLATE MOUSSE
4 squares (1 ounce each) semisweet chocolate,
cut into pieces
3 eggs, separated
1 tsp. vanilla
3/4 tsp cream of tartar
1/3 cup sugar
1 cup whipped topping
Heat chocolate in heavy 2-quart saucepan over
low heat, stirring occasionally, until melted; remove from heat.
Beat egg yolks slightly, stir yolks and vanilla into chocolate.
Beat egg whites and cream of tartar in 2 & 1/2 quart bowl until
foamy. Beat in sugar, 1 tbs at a time; continue beating until
stiff and glossy. Stir about 1/4 of the meringue into chocolate
mixture. Fold into remaining meringue. Fold whipped
topping into chocolate mixture. Spoon into dessert dishes.
Refrigerate at least 2 hrs before serving. Decorate with a dob
of whipped topping & chocolate slivers or sprinkles.
APPLE
CRISP
Crumb mixture:
1 cup flour
1 cup rolled oats
1 cup brown sugar, lightly packed
1 tsp cinnamon
Cut in
1/2 cup butter or margarine
Set the above mixture aside
4 cups apples, sliced
Mix about 1/4 of the crumb mixture with the
apples. Spread in a buttered 8 x 12 inch pan. Cover with remaining
crumbs and pat down slightly.
Bake at 350 degrees F. for 35 to 40 minutes or
until apples are cooked. Serve with whipped topping or ice cream.
BLUEBERRY CRISP
6 cups blueberries
1 & 1/2 cups sugar
2 cups walnuts, chopped
1 cup brown sugar
1/2 cup flour
1/2 cup rolled oats
1/2 cup butter, cold
Preheat oven to 400 degrees F.
In a bowl combine blueberries & sugar. In
another bowl combine walnuts, brown sugar flour & rolled
oats. Add butter and mix lightly until crumbly. Put mixture into a 2
to 2 & 1/2 quart glass baking dish with fruit mixture and top
with walnut mixture. Bake until bubbly and golden brown, about 30
minutes. Serve hot or warm, topped with ice cream or whipped
topping. Makes 6 to 8 servings
APPLE
DESSERT
1 box yellow cake mix
1/3 c butter, softened
1 egg
20 oz can apple pie filling
1/2 cup brown sugar, packed
1/2 cup walnuts, chopped
1 tsp cinnamon
1 cup sour cream
1 egg
1 tsp vanilla
In a large bowl, combine cake mix, butter and
egg & beat until mixture is of a crumbly texture. Press
mixture into bottom of an ungreased 9 x 13 inch pan.
Spread apple pie filling over top. Combine
brown sugar, nuts, cinnamon & nutmeg
Bake at 350 degrees F. for 35 to 40
minutes or until apples are cooked. Serve with whipped topping
or ice cream.
STRAWBERRY BARVARIAN
2 pkgs (3 oz each) strawberry Jell -O Gelatin
1/4 cup sugar
1 cup boiling water
1 cup cold water
1 container whipped topping (reserve a bit for garnish)
1 pkg frozen unsweetened sliced strawberries,
thawed (reserve a bit for garnish)
Dissolve Jell-O Gelatin and sugar in boiling
water. Add cold water. Drain strawberries & add the
juice to the dissolved jell-o mixture, Chill until slightly
thickened, about 1 to 1 & 1/2 hours. Gently fold in
the strawberries & whipped topping. Lightly spray a 1 quart
mold with vegetable spray. Pour mixture into the mold.
Chill until firm, about 4 hours. To serve, unmold and garnish
with whipped topping & a dob of strawberries.
GWEN'S
SASKATOON JELL-O
4 cups Saskatoon Berry juice
1/8 cup lemon juice
2 envelopes Knox unflavored gelatin
sugar or artificial sweetener to taste
Saskatoon Berry Juice:
Boil about 8 cups of Saskatoon berries in 4
cups of water until the berries are very soft and the juice is very
dark. Drain the berries through a colander and discard the
berries. Now strain the berries through a cheese cloth until
juice runs clear. (Now ready to use in jello).
Put berry juice & lemon juice in a sauce
pan & heat, then sweeten to taste. Remove from heat.
Soften the gelatin in a bit of water till it become a thick
gel. Add gelatin to the juice and pour in bowl or
mould. Chill until set.
(Serve with a dob of whipped topping)
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