PUDDING RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALMOND FLOAT WITH MANDARIN ORANGES (05/21/93) (0:34) A LIGHT, SWEET, GELATINOUS PUDDING OF VERY DELICATE TEXTURE, TOTALLY UNLIKE A TYPICAL GELATIN DESSERT - JELLO IT IS NOT. 1 1/4 C BOILING WATER 1/2 C AGAR-AGAR, CUT IN PIECES 1 C EVAPORATED MILK 1/3 C SUGAR 1 T ALMOND EXTRACT 2 C HOT WATER 1 C MANDARIN ORANGES HAVE LARGE COOLED BOWL OR (PREFERABLY) 9" X 9" GLASS DISH READY FOR GELATIN MIXTURE. ADD AGAR-AGAR TO BOILING WATER AND STIR UNTIL THOROUGHLY DISSOLVED. (WATCH FOR BURNING ON BOTTOM.) AT THIS STAGE, AGAR-AGAR WILL IMPART NOTICEABLE ODOR, BUT IT DOES NOT CARRY THROUGH TO FINISHED DISH. ADD EVAPORATED MILK AND SUGAR; BRING BACK TO BOIL AND BOIL FOR 1 MINUTE, STIRRING CONSTANTLY. ADD ALMOND EXTRACT. SLOWLY ADD HOT WATER, CONTINUING TO STIR UNTIL SUGAR IS COMPLETELY DISSOLVED. AS SOON AS MIXTURE RETURNS TO BOIL, TURN OFF HEAT. POUR MIXTURE INTO BOWL FOR SETTING. WHEN IT HAS COOLED SLIGHTLY, COVER AND REFRIGERATE FOR AT LEAST 2 HOURS. TURN JELLIED MIXTURE OUT ONTO FLAT PLATE, THEN CUT IT IN 1" SQUARES. PLACE SQUARES IN INDIVID- UAL SERVING BOWLS WITH MANDARIN ORANGE WEDGES AND THEIR JUICE. COVER AND RETURN TO REFRIGERATOR UNTIL READY TO SERVE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE PUDDING (01/16/94) (3:13) FILLING: 4 TO 5 - TART APPLES 3 - TBSP BUTTER 1/8 - TSP CINNAMON 1/8 - TSP NUTMEG CUSTARD: 1/2 - CUP BUTTER 3/4 - CUP SUGAR 3 - EGGS 3 - EGG YOLKS 1 - CUP MILK, HEATED 1 - TBSP VANILLA EXTRACT 2 - TBSP SUGAR TOPPING: 2/3 - CUP FLOUR 1/4 - CUP SUGAR 1/2 - CUP BROWN SUGAR 1/2 - TSP CINNAMON 1/2 - TSP NUTMEG 1/4 - TSP SALT 1/2 - CUP BUTTER FOR THE FILLING: PEEL AND CORE THE APPLES. SLICE THICKLY. SAUTE THE SLICES IN BUTTER AND CINNAMON AND NUTMEG. COOK ABOUT 10 MINUTES. FOR THE CUSTARD: CREAM BUTTER AND SUGAR. BEAT IN EGGS AND YOLKS AND THE HOT MILK, THEN ADD FLAVORINGS. HEAT GENTLY, BEATING WITH A WHISK, UNTIL IT IS SMOOTH AND BEGINS TO THICKEN. ARRANGE APPLE SLICES IN A LARGE BUTTERED BAKING DISH, PREFERABLY GLASS. POUR THE CUSTARD OVER THE APPLES. MIX TOGETHER ALL THE DRY INGREDIENTS FOR THE TOPPING AND CUT IN THE BUTTER UNTIL YOU HAVE A COARSE TEXTURED MEAL. SPRINKLE OVER CUSTARD. BAKE @ 350 DEGREES FROM 40 TO 45 MINUTES. SERVE HOT OR COLD; PLAIN OR WITH WHIPPED CREAM. SERVES 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED APPLE PUDDING (01/16/94) (3:27) 3 - TBSP SOFT BUTTER 1 - CUP DARK BROWN SUGAR 1/4 - TSP VANILLA 1 - EGG 3 - MEDIUM SIZE TART COOKING APPLES, CORED AND CHOPPED 1/3 - CUP SLICED ALMONDS, DIVIDED 1 - CUP BUTTERMILK BAKING MIX (SUCH AS BISQUICK) 1 - TSP GROUND CINNAMON 1/2 - TSP GROUND NUTMEG CREAM BUTTER, SUGAR AND VANILLA TOGETHER. SLOWLY, BEAT IN EGG; STIR IN APPLES AND HALF OF ALMONDS. ADD BAKING MIX, CINNAMON AND NUTMEG; STIR. LEVEL BATTER IN AN 8 X 8 X 2" SQUARE GLASS BAKING DISH. SPRINKLE THE REMAINING ALMONDS ON TOP. ROTATING MIDWAY THROUGH COOKING, MICROWAVE IN 70 % (MEDIUM-HIGH) 13 TO 15 MINUTES OR UNTIL BATTER TESTS DONE. SERVE WARM WITH BUTTER "SCOTCH" SAUCE AND WHIPPED CREAM. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED FUDGE PUDDING (01/08/94) (22:42) 2 CUPS SUGAR 1/2 CUP FLOUR 1/2 CUP COCOA 4 EGGS - BEATEN 1 CUP BUTTER - MELTED 1 TSP VANILLA 1 CUP NUTS - CHOPPED (ALMONDS OR WALNUTS) PREHEAT OVEN TO 325F. COMBINE SUGAR, FLOUR AND COCOA IN BOWL. STI IN EGGS, MELTED BUTTER, VANILLA AND NUTS. PLACE LARGE PAN OF HOT WATER IN OVEN. POUR BATTER IN BUTTERED (" SQUARE CAKE PAN. PLACE IN LARGER PAN, WATER SHOULD COME HALFWAY UP THE SIDE. BAKE 1 HOUR, 20 MIN. PUDDING IS DONE WHEN SURFACE IS LIGHTLY CRACKED AND CENTRE SPRINGS BACK WHEN TOUCHED. REMOVE DISH FROM LARGER PAN TO COOL. PUDDING HAS CUSTARD LIKE CONSISTENCY WHEN IT COOLS. SERVE LUKEWARM OR CUT COLD INTO SQUARES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED NECTAR PUDDING (01/07/94) (22:03) TOP AND BOTTOM LAYERS REVERSE IN BAKING 1 CUP SIFTED ALL PURPOSE 2 TABLESP. MELTED BUTTER OR FLOUR MARGARINE 2 TEASP. BAKING POWDER 1/4 CUP BROWN SUGUR, 1/2 TEASP. SALT PACKED 1/2 CUP GRANULATED SUGAR 1 12-OZ. CAN WHOLE-FRUIT 1/2 CUP CHOPPED WALNUTS APRICOT NECTAR (1 1/2 CUPS) 1/2 CUP MILK 1/4 CUP WATER 1 TEASP. VANILLA EXTRACT LIGHT CREAM START HEATING OVEN TO 350X F. GREASE 8" X 8" X 2" PAN. SIFT TOGETHER FIRST 4 INGREDIENTS. STIR IN NUTS, THEN NEXT 3 INGREDIENTS; POUR INTO PAN. SPRINKLE ON BROWN SUGAR. HEAT NECTAR AND WATER TILL BOILING; THEN POUR OVER PUDDING; DON'T STIR. BAKE 35 TO 40 MIN. SERVE WARM, WITH CREAM. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED RICE PUDDING 1/2 CUP UNCOOKED REGULAR RICE 1 CUP WATER 1/2 CUP SUGAR 1 TABLESPOON CORNSTARCH DASH SALT 2 EGGS, SEPARATED 2 1/2 CUPS MILK 1 TABLESPOON LEMON JUICE 1/2 CUP RAISINS 1/4 CUP SUGAR IN MEDIUM SAUCEPAN, STIR TOGETHER RICE AND WATER. HEAT TO BOILING, STIRRING ONCE OR TWICE. REDUCE HEAT; COVER AND SIMMER 15 MINUTES WITHOUT REMOVING COVER OR STIRRING. ALL WATER SHOULD BE ABSORBED. HEAT OVEN TO 350 DEGREES IN MIXING BOWL, MIX 1/2 CUP SUGAR, THE CORNSTARCH AND SALT. BEAT EGG YOLKS SLIGHTLY. ADD YOLKS AND MILK TO SUGAR MIXTURE; BEAT WITH ROTARY BEATER. STIR IN COOKED RICE, LEMON JUICE AND RAISINS. POUR INTO UNGREASED 1 1/2 QUART CASSEROLE. PLACE IN PAN OF VERY HOT WATER (1 INCH DEEP). BAKE ABOUT 1 1/2 HOURS, STIRRING OCCASIONALLY, OR UNTIL PUDDING IS CREAMY AND MOST OF LIQUID IS ABSORBED. REMOVE CASSEROLE FROM OVEN, BUT NOT FROM PAN OF HOT WATER. INCREASE OVEN TEMPERATURE TO 400 DEGREES BEAT EGG WHITES UNTIL FOAMY. BEAT IN 1/4 CUP SUGAR, 1 TABLESPOON AT A TIME; CONTINUE BEATING UNTIL STIFF AND GLOSSY. DROP BY SPOONFULS ONTO PUDDING. BAKE 8 TO 10 MINUTES OR UNTIL MERINGUE IS GOLDEN BROWN. SERVE WARM. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA SPLIT PUDDING (01/16/94) (3:34) 1 - 15 1/4 OZ CAN CRUSHED PINEAPPLE, WELL DRAINED, RESERVING LIQUID COLD WATER 1 - 14 OZ CAN CONDENSED MILK(NOT EVAPORATED) 1 - 4 SERVING SIZE PKG INSTANT BANANA CREAM FLAVORED PUDDING AND PIE FILLING MIX 2 - CUPS(1 PINT) WHIPPING CREAM, WHIPPED 1 - 15 1/4 OZ PKG CHOCOLATE WAFERS(40 WAFERS) 4 - MEDIUM BANANAS, SLICED AND DIPPED IN LEMON JUICE TO RESERVED PINEAPPLE LIQUID, ADD ENOUGH WATER TO MAKE 1 1/2 CUPS. IN LARGE BOWL, COMBINE CONDENSED MILK, PUDDING MIX; BEAT WELL. ADD PINEAPPLE. CHILL 10 MINUTES. FOLD IN WHIPPED CREAM. SPOON 1 1/2 CUPS PUDDING INTO 3 TO 4 QT GLASS SERVING BOWL. TOP WITH ONE-THIRD EACH OF THE CHOCOLATE WAFERS, BANANAS AND PUDDING. REPEAT LAYERING TWICE, ENDING WITH PUDDING. CHILL THOROUGHLY. GARNISH AS DESIRED. REFRIGERATE LEFTOVERS. MAKES 8 TO 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED SUET PUDDING WITH WHITE SAUCE (01/16/94) (3:15) 1 1/2 - CUPS FLOUR 1 - TBSP BAKING POWDER 1 - TSP SALT 1 - TSP CINNAMON 1/2 - TSP NUTMEG 1 - CUP SOUR MILK 1 - TSP SODA 1 - CUP LIGHT MOLASSES 1 1/2 - CUPS SUET, CHOPPED FINE 1 - CUP RAISINS WHITE SAUCE: 1 - CUP SUGAR 1 - TBSP CORNSTARCH 1/4 - TSP SALT 1 - CUP WATER 2 - TBSP BUTTER OR MARGARINE 1/2 - TSP NUTMEG 1 - TSP LEMON JUICE, OPTIONAL PUDDING: SIFT DRY INGREDIENTS. MIX SOUR MILK AND SODA. ADD TO MOLASSES; STIR INTO FLOUR MIXTURE. ADD SUET AND RAISINS. GREASE AND LINE 2 MEDIUM SIZE CASSEROLES WITH BROWN OR WHITE PAPER. USE SHELF PAPER. BAKE @ 325 DEGREES 1 HOUR OR UNTIL TESTING IS DRY. WHEN READY TO SERVE, CUT IN WEDGES, PUT IN A COLANDER AND STEAM OVER VERY HOT WATER. SAUCE: MIX SUGAR AND CORNSTARCH. ADD SALT; COOK MIXTURE IN WATER UNTIL CLEAR AND THICKENED. ADD REMAINING INGREDIENTS IN ORDER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA OREO PUDDING (02/02/94) (20:12) YIELD: 1 SERVINGS 2 C SUGAR 2/3 C FLOUR 1/4 TS SALT 1 DOZEN EGG YOLKS 1 1/2 TS VANILLA 4 C MILK 1 1/2 BAGS OF OREO COOKIES, CRUSH HALF OF THEM, 20 OZ. SIZE 10 BANANAS, SLICED MERINGUE DOZEN EGG WHITES 1 TS VANILLE 1/2 C SUGAR PREHEAT OVEN TO 450 DEGREES. COMBINE SUGAR, FLOUR, SALT, YOLKS AND MILK; COOK IN DOUBLE BOILER UNTIL THICK. REMOVE FROM HEAT AND ADD VANILLA. IN A 2 OR 3 QUART DISH, LAYER CRUSHED OREO COOKIES, BANANAS AND CUSTARD, MAKING SEVERAL LAYERS. LINE SIDES OF DISH WITH WHOLE COOKIES, LAYER WITH REMAINING INGREDIENTS. MERINGUE: BEAT WHITES UNTIL PEAKS FORM. ADD VANILLA AND SUGAR. SPREAD ON PUDDING; BAKE UNTIL BROWNED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BREAD AND BUTTER PUDDING (08-16-93) (20:17) SERVINGS: 4 6 EA SLICES OF BREAD 3 EA EGGS 2 C WARM MILK 1/2 C SUGAR 1 T VANILLA 1/2 C RAISINS 1 EA MAPLE SYRUP ON THE SIDE PREHEAT OVEN TO 325 DEGREES F. BUTTER A DEEP DISH 9 INCH PIE PLATE OR 9 INCH SQUARE CAKE PAN. GENEROUSLY BUTTER ONE SIDE OF BREAD, BUT IN HALF TO MAKE TWO TRIANGLES. ARRANGE TRIANGLES, BUTTERED SIDE UP, IN PREPARED DISH. IN BOWL, BEAT EGGS WELL MIXED. ADD MILK, SUGAR AND VANILLA; BEAT TOGETHER. STIR IN RAISINS. SLOWLY POUR OVER BREAD MAKING SURE ALL BREAD IS WELL SOAKED. BAKE 45 MINUTES OR UNTIL CUSTARD HAS SET. SERVE WITH WARM MAPLE SYRUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BREAD PUDDING (08-31-93) (1:27) SERVINGS: 6 8 EA SLICES TOASTED BREAD 2 C WATER 1 C SUGAR 1 T CINNAMON 1/2 T NUTMEG 1/2 T CLOVES 1/4 T SALT 1 1/2 C GRATED CHEDDAR 1 1/2 C RAISINS 2 T BUTTER 1 EA WHIPPED CREAM (OPTIONAL) TOAST THE SLICED BREAD, BREAK INTO 2" PIECES. MAKE A SYRUP OF WATER, SUGAR, SPICES AND SALT. BRING TO A BOIL AND SIMMER FOR 10 MINUTES. BUTTER AN OBLONG BAKING PAN. LAYER BREAD, CHEESE, RAISINS AND BUTTER. POUR SYRUP OVER BREAD MIXTURE AND BAKE AT 350 FOR 20 MINUTES OR UNTIL SYRUP IS ABSORBED. MAY BE SERVED WARM OR COLD. IF SERVED WARM, TOP WITH WHIPPED CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BREAD PUDDING 1 (12/12/93) (14:51) 1 QT CAKE OR: 1 QT BREAD, STALE 2 CUP MILK 1/2 CUP SUGAR 2 EGG, WELL BEATEN 1/4 CUP RAISINS 1/4 TSP NUTMEG BEAT THE EGGS AND ADD THE SUGAR, MILK AND NUTMEG. BUTTER A BAKING DISH. ARRANGE BREAD OR CAKE IN DISH AND POUR LIQUID OVER IT. LET STAND UNTIL BREAD HAS BEEN THOROUGHLY SOAKED. ADD THE RAISINS AND BAKE AT 350-F FOR 25 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BREAD PUDDING 2 (01/16/94) (3:21) 2 - CUPS CUBED DRY BREAD 3 - CUPS HEAVY CREAM, SCALDED 3 - EGGS, BEATEN 3/4 - CUP SUGAR 1/4 - TSP SALT 3/4 - TSP CINNAMON 1/3 - CUP WHITE RAISINS 1/3 - CUP COARSELY CHOPPED PECANS PREHEAT OVEN TO 350 DEGREES. SOAK BREAD IN CREAM IN A 1 1/2 QT CASSEROLE. BLEND EGG, SUGAR, SALT AND CINNAMON; STIR INTO BREAD MIXTURE. FOLD IN RAISINS AND PECANS. PLACE CASSEROLE IN SHALLOW PAN OF WATER ; BAKE 60 MINUTES OR UNTIL KNIFE COMES OUT CLEAN WHEN INSERTED IN CENTER. SERVE WITH HEAVY CREAM. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BREAD PUDDING 3 (01/16/94) (3:23) 5 - SLICES DAY OLD BREAD 2 - TBSP BUTTER OR MARGARINE 1/2 - CUP MOIST RAISINS 1/4 - TSP SALT 1/2 - CUP SUGAR 3 - EGGS, BEATEN 3 - CUPS MILK, SCALDED 1/4 - TSP CINNAMON TOAST BREAD; WHILE HOT SPREAD WITH ALL THE BUTTER. ARRANGE TOAST IN BUTTERED BAKING PAN (10 1/2 X 6 1/2 X 1 3/4"). SPRINKLE WITH RAISINS. STIR SALT AND ALL BUT 2 TBSP OF SUGAR INTO EGGS. ADD MILK; STIR IN MIX WELL. POUR OVER TOAST; LET STAND 10 MINUTES. PRESS TOAST LIGHTLY DOWN INTO MILK MIXTURE OCCASIONALLY SO IT SOAKS UP MOST OF IT. MIX CINNAMON WITH REMAINING 2 TBSP SUGAR; SPRINKLE OVER TOP. PLACE DISH DIRECTLY ON OVEN RACK. BAKE @ 350 DEGREES, ABOUT 25 MINUTES OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN AND TOP IS AN APPETIZING BROWN. SERVE WARM OR COLD. MAKES 5 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BREAD PUDDING 4 (02/02/94) (20:12) YIELD: 1 SERVINGS 1 TB BUTTER 4 EGGS 4 C MILK 1 TS VANILLA 1 TB CINNAMON 5 SL DAY OLD BREAD 3/4 C SUGAR COMBINE EGGS, MILK, VANILLA AND HALF OF THE CINNAMON. TEAR BREAD INTO PIECES AND STIR IN. POUR INTO BAKING DISH. BAKE AT 350 DEGREES FOR ABOUT 50 MINUTES OR UNTIL KNIFE COMES OUT CLEAN. WHEN DONE, SPRINKLE REMAINING CINNAMON ON TOP. SERVE WARM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BREAD PUDDING WITH BOURBON SAUCE (08-16-93) (20:18) SERVINGS: 6 3 EA EGGS 1 1/4 C SUGAR 1 1/2 T NUTMEG 1 1/2 T VANILLA EXTRACT 1 1/2 T GROUND CINNAMON 1/4 C UNSALTED BUTTER 2 1/4 C MILK 1/2 C RAISINS 1/2 C CHOPPED PECANS 5 C STALE FRENCH BREAD CUBED 1 EA CHOPPED APPLE 2 EA EGGS 2 C ICING SUGAR 1/2 LB UNSALTED BUTTER 1/4 C BOURBON WHISKY WITH AN ELECTRIC MIXER, BEAT EGGS UNTIL FROTHY (ABOUT 3 MINUTES). ADD SUGAR, NUTMEG, VANILLA AND CINNAMON, AND BEAT UNTIL WELL BLENDED. IN A SAUCE, HEAT THE BUTTER AND MILK UNTIL THE BUTTER MELTS (BUT DO NOT ALLOW IT TO BOIL). IN A LARGE BOWL, MIX TOGETHER RAISINS, PECANS AND BREAD CUBES. COMBINE THE MILK AND EGG MIXTURES, POUR THIS OVER THE BREAD AND ALLOW IT TO SOAK FOR 45 MINUTES. PREHEAT OVEN TO 350 DEGREES F. LIGHTLY GREASE INDIVIDUAL RAMEKINS OR A LARGE LOAF PAN. ADD THE APPLE TO THE BREAD PUDDING, AND SPOON MIXTURE INTO THE BAKING CONTAINER. PLACE IN OVEN IMMEDIATELY REDUCE HEAT 300 DEGREES F AND BAKE FOR 40 MINUTES. INCREASE HEAT TO 425 DEGREES F AND BAKE FOR ANOTHER 15 MINUTES UNTIL NICELY BROWNED. TO MAKE BOURBON SAUCE, COMBINE 2 EGGS AND ICING SUGAR. MELT BUTTER IN A DOUBLE BROILER, WHISK IN EGG MIXTURE AND COOK, STIRRING CONSTANTLY, UNTIL SUGAR HAS MELTED AND SAUCE HAS THICKENED SLIGHTLY. ALLOW TO COOL, AND ADD BOURBON. SERVE OVER BREAD PUDDING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BREAD PUDDING WITH PRALINE SAUCE (01/16/94) (3:18) 1 1/2 - CUP MILK 1 - EGG 3/4 - CUP BROWN SUGAR 1 - TSP VANILLA 1/2 - CUP RAISINS 8 - SLICES DAY-OLD BREAD, CUBED PRALINE SAUCE: 3/4 - CUP PACKED LIGHT BROWN SUGAR 1 - TSP CORNSTARCH 1/2 - CUP WATER 2 - TBSP BUTTER OR MARGARINE 1/3 - CUP CHOPPED PECANS USE A WIRE WHISK TO BLEND MILK AND EGG TOGETHER IN A 1 1/2 QT ROUND CASSEROLE. STIR IN BROWN SUGAR. WHISKING MIDWAY THROUGH COOKING, MICROWAVE ON HIGH 5 MINUTES OR UNTIL SUGAR IS DISSOLVED. STIR IN VANILLA AND RAISINS; LET STAND 5 MINUTES. PREPARE SAUCE WHILE MILK MIXTURE IS STANDING. COMBINE SUGAR AND CORNSTARCH IN A 4 CUP GLASS MEASURE. STIR IN WATER AND ADD BUTTER, STIRRING MIDWAY THROUGH COOKING, MIDWAY THROUGH COOKING, MICROWAVE ON HIGH, 3 MINUTES OR UNTIL MIXTURE IS SLIGHTLY THICKENED. STIR IN PECANS. SET ASIDE UNTIL READY TO SERVE PUDDING. STIR BREAD CUBES INTO MILK MIXTURE; COVER WITH WAX PAPER. ROTATING MIDWAY THROUGH COOKING, MICROWAVE ON HIGH 6 MINUTES. LET STAND 5 MINUTES BEFORE SERVING WITH PRALINE SAUCE. MAKES SIX SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BREAD PUDDING WITH WHISKEY SAUCE (05/17/93) (2:04) SERVINGS: 8 -------------------------------BREAD PUDDING------------------------------- 4 EA SLICES STALE BREAD 4 T SUGAR 3 1/2 C MILK 4 EA EGGS, SEPARATED 1 T VANILLA 1 X SALT, PINCH 1/2 EA BLOCK BUTTER 1 X RAISINS (OPTIONAL) -------------------------------WHISKEY SAUCE------------------------------- 1/2 C SUGAR 1/4 C WATER 1/4 EA BLOCK BUTTER 1 X WHISKEY, TO TASTE BREAD PUDDING: BREAK BREAD INTO OVENPROOF 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 A 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 A SLOW OVEN PREVENTS FALLING). SERVE WARM WHISKEY SAUCE: COOK UNTIL DISSOLVED. REMOVE FROM HEAT, ADD WHISKEY TO INDIVIDUAL TASTE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BREAD PUDDING WITH WHISKEY SAUCE 1 (01/16/94) (3:09) BREAD PUDDING: 5 - EGGS 1 - PINT WHIPPING CREAM 1 - CUP SUGAR 1 - STICK BUTTER DASH OF CINNAMON 1 - TBSP VANILLA EXTRACT 1/4 - CUP RAISINS 12 - SLICES FRESH OR DAY OLD FRENCH BREAD, CUT ABOUT 1" THICK WHISKEY SAUCE: 1 - CUP SUGAR 1 1/4 - CUPS MILK 1 - CUP HEAVY CREAM DASH OF CINNAMON 1 - TBSP BUTTER 1 - TBSP CORNSTARCH 1 - TBSP BOURBON WHISKEY PREHEAT THE OVEN TO 350 DEGREES. TO MAKE THE PUDDING: IN A LARGE BOWL, COMBINE EGGS, CREAM, SUGAR, BUTTER, CINNAMON, VANILLA EXTRACT, AND RAISINS, MIXING WELL. POUR INTO A 9 X 1 3/4" PAN. ARRANGE BREAD SLICES FLAT IN THE EGG MIXTURE AND LET SOAK 5 MINUTES. TURN BREAD OVER AND SOAK 10 MINUTES MORE. PUSH BREAD DOWN SO MOST IS COVERED BY THE CUSTARD MIXTURE. DO NOT BREAK THE BREAD. SET THE PAN INTO A LARGE PAN AND FILL OUTSIDE PAN WITH WATER TO 1/2" FROM THE TOP. COVER WITH ALUMINUM FOIL. BAKE FOR 45 TO 50 MINUTES, UNCOVER FOR THE LAST 10 MINUTES TO BROWN THE TOP. WHEN DONE, THE CUSTARD SHOULD STILL BE SOFT, NOT FIRM. TO MAKE THE SAUCE: MIX THE SUGAR, CREAM AND MILK. COMBINE 2 CUPS OF THE CREAM MIXTURE, CINNAMON AND BUTTER IN A SAUCEPAN. BRING TO A BOIL. MIX CORNSTARCH WITH THE REMAINING CREAM AND STIR TO DISSOLVE ADD, SLOWLY, TO THE HOT CREAM. BRING TO A BOIL. BOIL 2 MINUTES. REMOVE FROM HEAT. COOL, SLIGHTLY AND STIR IN WHISKEY. SERVE WITH BREAD PUDDING. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROWN BETTY PUDDING (12/12/93) (14:52) 4 CUP APPLE, SLICED 2 CUP BREAD, CUBED 3/4 CUP BROWN SUGAR 2 TSP BUTTER 1/8 TSP CINNAMON 1/4 CUP WATER, HOT SLICE THE PARED APPLES VERY FINE. BRUSH A PUDDING PAN WITH BUTTER, PLACE A LAYER OF APPLES ON THE BOTTOM, THEN A LAYER OF BREAD CUBES AND A HALF OF THE SUGAR. ADD ANOTHER LAYER OF APPLES, THE REST OF THE BREAD AND THE REMAINING APPLES. COVER WITH THE REST OF THE SUGAR, SPRINKLE WITH CINNAMON, ADD 1/4 CUP HOT WATER, COVER THE PAN AND BAKE AT 350-F FOR 30 MINUTES OR MORE. REMOVE COVER AND BROWN. SERVE WITH A HARD OR LEMON SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROWNIE PUDDING (11/10/94) (22:49) 2 TBSP BUTTER, MELTED 1/2 C MILK 1 TSP VANILLA 1 C FLOUR 2/3 C SUGAR 2 TBSP + 2 TBSP COCOA 2 TSP BAKING POWDER 1 TSP SALT 1/2 C CHOPPED WALNUTS 1 C BROWN SUGAR 1 1/2 C BOILING WATER PREHEAT OVEN TO 350 DEGREES. MIX TOGETHER BUTTER, MILK, VANILLA, FLOUR, SUGAR, 2 TBSP COCOA, BAKING POWDER, SALT AND WALNUTS. PLACE IN A BUTTERED CASSEROLE. MIX TOGETHER BROWN SUGAR AND 2 TBSP COCOA. SPRINKLE OVER CHOCOLATE MIXTURE. POUR BOILING WATER IN CASSEROLE. BAKE FOR 30-40 MIN. SERVE HOT WITH LOTS OF VANILLA ICE CREAM. IT LOOKS LIKE A WATERY MESS WHEN IT GOES INTO THE OVEN, BUT A CAKE/BROWNIE RISES TO THE TOP LEAVING A RICH CHOCOLATE SAUCE BENEATH IT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- BUTTERSCOTCH BROWN RICE PUDDING (11-05-93) (20:23) 1 1/3 CUP SKIM MILK 2 EGGS BEATEN 2 CUP COOKED BROWN RICE 2 T FIRMLY PACKED BROWN SUGAR 1 T VANILLA EXTRACT 1/4 CUP BUTTERSCOTCH MORSELS VEGETABLE SPRAY PUT MILK IN SAUCE PAN AND COOK OVER MEDIUM HEAT UNTIL HEATED (DO NOT BOIL) REMOVE FROM HEAT. GRADUALLY STIR ABOUT ONE-FOURTH OF HOT MILK INTO EGGS, ADD THAT MIXTURE TO REMAINING HOT MILK, STIRRING CONSTANTLY. STIR IN RICE, SUGAR, AND VANILLA. POUR INTO A ONE QUART BAKING DISH COATED WITH COOKING SPRAY. SPRINKLE WITH BUTTERSCOTCH MORSELS. PLACE DISH IN A SHALLOW PAN, ADD WATER TO A DEPTH OF ONE INCH IN THE PAN. BAKE AT 350 F FOR 30 MINUTES, OR UNTIL SET. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERSCOTCH RICE (01/07/94) (22:04) 2/3 CUP PACKAGED PRECOOKED MARGARINE RICE 1/3 CUP BROWN SUGAR, 2 CUPS MILK PACKED 1/4 TEASP. SALT 1 TEASP. VANILLA EXTRACT 3 TABLESP. BUTTER OR 1/2 CUP SNIPPED DATES IN LARGE SAUCEPAN, COMBINE FIRST 3 INGREDIENTS; COVER LOOSELY. BRING TO BOIL; BOIL GENTLY 15 MIN., FLUFFING RICE OCCASIONALLY WITH FORK. MEANWHILE, IN SMALL SAUCEPAN MELT BUTTER, ADD SUGAR, COOKING TILL SUGAR DISSOLVES. ADD SUGAR MIXTURE TO COOKED RICE, WITH VANILLA AND DATES. SERVE WARM, OR REFRIGERATE 1 HR. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CAKE AND WINE PUDDING (12/12/93) (23:17) MACAROONS SPONGE CAKE OR: LADY FINGERS 1 PT WINE 1 TSP CORNSTARCH 3 EGG YOLK 3 TSP SUGAR 3 EGG WHITE 1/2 CUP NUTS, CHOPPED PLACE PIECES OF SPONGE CAKE, LADY FINGERS OR SIMILAR CAKE INTO AN EARTHENWARE DISH (FILL ABOUT 1/2 FULL). ADD A FEW MACAROONS. HEAT THE WINE. MIX THE CORNSTARCH AND SUGAR TOGETHER AND SLOWLY ADD THE WINE. BEAT THE YOLKS OF EGGS AND ADD TO THE WINE MIXTURE. COOK ABOUT 2 MINUTES. POUR OVER THE CAKE AND LET COOL. WHEN COOL, COVER WITH THE STIFFLY BEATEN EGG WHITES AND SPRINKLE WITH THE CHOPPED NUTMEATS. BAKE AT 325-F FOR A FEW MINUTES TO BROWN. SERVE COLD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHINESE ALMOND PUDDING (01/16/94) (3:19) 3 - EGGS 1/4 - CUP SUGAR 2 - CUPS WARM MILK 1/8 - TSP SALT 1 - TSP ALMOND EXTRACT 1 - TSP VANILLA 1 - 11 OZ CAN MANDARIN ORANGE SEGMENTS, DRAINED 1 - 6 OZ JAR MARASCHINO CHERRIES, DRAINED, CHOPPED 1/2 - CUP ALMONDS BEAT EGGS IN SAUCEPAN. STIR IN SUGAR, MILK AND SALT. COOK OVER MEDIUM HEAT UNTIL MIXTURE BEGINS TO THICKEN, ABOUT 5 MINUTES. REMOVE FROM HEAT; COOL TO ROOM TEMPERATURE. STIR IN ALMOND AND VANILLA EXTRACTS, ORANGES, CHERRIES AND ALMONDS. SPOON MIXTURE INTO DESSERT DISHES. REFRIGERATE UNTIL CHILLED OR OVERNIGHT. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE BREAD PUDDING (03/20/94) (14:00) YIELD: 1 SERVINGS MIX AND LET SOAK FOR ABOUT 1 HALF HOUR: 2 C BREAD IN 1 INCH CUBES 4 C MILK MIX AND ADD TO THE ABOVE: 1/2 C COCOA 2/3 C SUGAR 2 EGGS PINCH OF SALT 1 TS VANILLA COOK FOR 1 HOUR AT 300 DEGREES OR UNTIL A KNIFE COMES OUT CLEAN. IF YOU HAVE ONE, USE A LARGE IRON SKILLET TO BAKE THE PUDDING IN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE-FUDGE BATTER PUDDING (11/10/94) (22:53) SERVES 2 1/3 CUP UNBLEACHED FLOUR 3 TBLS UNSWEETENED COCOA 1/4 TSP BAKING POWDER 1/4 TSP SALT 1/3 CUP SUGAR 2 TSPS BUTTER OR MARGARINE, MELTED 1/4 TSP VANILLA 3 TBLS MILK 3 TBLS CHOPPED PECANS OR WALNUTS 1/2 CUP BOILING WATER CONFECTIONERS' SUGAR VANILLA ICE CREAM BLEND TOGETHER, THE FLOUR, 1 TBLS OF THE COCOA, THE BAKING POWDER AND THE SALT; SET ASIDE. MIX HALF THE SUGAR, THE BUTTER AND THE VANILLA IN A BOWL. COMBINE THE FLOUR MIXTURE WITH THE SUGAR MIXTURE ALTERNATELY WITH THE MILK, BLENDING WELL AFTER EACH ADDITION. STIR IN THE NUTS. PREHEAT THE OVEN TO 350 DEGREES F. COMBINE THE REMAINING SUGAR, COCOA AND BOILING WATER IN A SMALL TART PAN OR SHALLOW BAKING DISH ABOUT 4 OR 5 INCHES IN DIAMETER. DROP THE BATTER BY TABLESPOONFULS ON TO THE HOT MIXTURE. DO NOT STIR; THE BATTER WILL BAKE WHILE THE SAUCE REMAINS LIQUID. BAKE FOR ABOUT 30 TO 40 MINUTES, UNTIL THE TOP IS CRUSTY. SPRINKLE WITH CONFECTIONERS' SUGAR. SPOON OUT THE CAKE WHILE IT IS STILL WARM. COVER IT WITH THE SAUCE FROM UNDERNEATH AND TOP WITH A DAB OF VANILLA ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- CHOCOLATE ROCKY ROAD PUDDING 1 CAN CHOCOLATE READY TO SERVE PUDDING (2 CUPS) 1 1/2 CUPS MINIATURE MARSHMALLOWS WHIPPED CREAM MIX PUDDING AND MARSHMALLOWS; SPOON INTO SERVING DISHES. GARNISH WITH WHIPPED CREAM AND, IF YOU WISH, WITH PECAN HALVES. MAKES 4 OR 5 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHRISTMAS PLUM PUDDING WITH HARD SAUCE (01/07/94) (22:06) 3 CUPS SIFTED ALL-PURPOSE 1 CUP CHOPPED APPLE FLOUR 2 CUPS SEEDLESS RAISINS 1/2 TEASP. SALT 1 CUP CURRENTS 1 TEASP. BAKING SODA 1 CUP LIGHT MOLASSES 2 TEASP. CINNAMON 1 CUP COLD WATER 1/2 TEASP. GROUND CLOVES HARD SAUCE, BELOW 1/2 TEASP. ALLSPICE BRANDY, OR SUGAR CUBES AND 2 CUPS GROUND SUET LEMON EXTRACT DAY BEFORE OR EARLY IN DAY: 1. SIFT FLOUR WITH SALT, BAKING SODA, CINNAMON, CLOVES, AND ALLSPICE; SET ASIDE. 2. IN LARGE BOWL, COMBINE SUET, APPLE, RAISINS, CURRANTS, MOLASSES, AND WATER; STIR IN FLOUR MIXTURE UNTIL THOROUGHLY MIXED. 3. TURN INTO GREASED 2-QT. PUDDING MOLD. COVER TIGHTLY; PLACE ON TRIVET IN DEEP KETTLE. ADD ENOUGH BOILING WATER TO COME HALFWAY UP SIDE OF MOLD. STEAM, COVERED, 3 HR. SERVE WARM WITH HARD SAUCE. (IF PUDDING IS MADE AHEAD, REHEAT, WRAPPED IN ALUMINUM FOIL, IN 350X F. OVEN ABOUT 45 MIN.) 4. TO FLAME: IN SAUCEPAN, HEAT ABOUT 1/2 CUP BRANDY UNTIL SLIGHTLY WARM; POUR OVER PUDDING; LIGHT WITH MATCH. OR SURROUND PUDDING WITH SUGAR CUBES, EACH OF WHICH HAS BEEN DIPPED IN LEMON EXTRACT; THEN LIGHT. MAKES 10 TO 12 SERVINGS. HARD SAUCE: 1/4 CUP SOFT BUTTER OR MARGA- 1/8 TEASP. SALT RINE 1 TEASP. VANILLA EXTRACT OR 1 CUP SIFTED CONFECTIONERS' 1 TABLESP. BRANDY SUGAR DAY BEFORE OR EARLY IN DAY: 1. BEAT BUTTER WITH CONFECTIONERS, SUGAR UNTIL LIGHT AND FLUFFY; ADD SALT AND VANILLA. 2. REFRIGERATE UNTIL SERVING TIME. MAKES ABOUT 1/2 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COCONUT STEAMED PUDDING (01/07/94) (22:01) 1/2 CUP SIFTED ALL-PURPOSE CRUMBS FLOUR 1 CUP GRATED RAW CARROTS 1 TEASP. DOUBLE-ACTING 1 CUP GRATED RAW CARROTS BAKING POWDER 1 CUP FINELY DICED, PARED 1 TEASP. BAKING POWDER RAW APPLES 3/4 TEASP. SALT 1/2 CUP SEEDLESS RAISINS 1/2 TEASP. NUTMEG 1/4 CUP CURRANTS 1 TEASP. CINNAMON 1/4 CUP DICED PRESERVED 1/8 TEASP. GROUND CLOVES ORANGE PEEL 3/4 CUP SHREDDED COCONUT 1/2 CUP SALAD OIL OR MELTED SNIPPED FINE SHORTENING 1 CUP BROWN SUGAR, PACKED 1 EGG, SLIGHTLY BEATEN 1 CUP PACKAGED DRIED BREAD SEVERAL DAYS AHEAD: INTO LARGE BOWL, SIFT TOGETHER FLOUR, BAKING POWDER, SODA, SALT, NUTMEG, CINNAMON, AND CLOVES. ADD REST OF INGREDIENTS- MIX WELL. TURN INTO WELL-GREASED 2-QT. MOLD- COVER TIGHTIY. PLACE ON TRIVET IN DEEP KETTLE. ADD ENOUGH BOILING WATER TO COME HALFWAY UP SIDES OF MOLD; COVER. STEAM 2 HR., OR UNTIL DONE. REMOVE FROM MOLD- COOL. WRAP; REFRIGERATE. ABOUT 1 1/4 HR. BEFORE SERVING: WRAP PUDDING IN ALUMINUM FOIL. BAKE IN 325X F. OVEN 1 HR., OR UNTIL HOT. OR STEAM IN SAME MOLD ABOUT 1 HR. MAKES ABOUT 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORN PUDDING (05/17/93) (2:07) SERVINGS: 4 2 T CORNSTARCH 1 CN CREAM STYLE CORN (2) 6 EA EGGS 3 C CANNED MILK 1 T SUGAR 1 X SALT, PINCH MIX CORNSTARCH WITH 2T WATER TO MAKE A SMOOTH PASTE. ADD CAN OF CREAM STYLE CORN (2-3 EARS OF FRESH CORN MAY BE USED WHEN AVAILABLE). BEAT EGGS AND ADD 3 C CANNED MILK, 1T SUGAR, AND SALT TO TASTE. EAT TOGETHER AND ADD TO CORN MIXTURE. POUR INTO GREASED CASSEROLE OR FLAT PAN. BAKE IN SLOW (300 DEGREE) OVEN UNTIL CONSISTENCY OF CUSTARD, 50-60 MINUTES, UNTIL KNIFE COMES OUT CLEAN WHEN INSERTED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COTTAGE PUDDING (12/12/93) (23:18) 1 CUP SUGAR 1/2 CUP BUTTER 1 EGG 1 CUP MILK 2 1/2 CUP FLOUR 4 TSP BAKING POWDER 1/4 TSP SALT CREAM THE BUTTER AND SUGAR AND ADD THE WELL BEATEN EGG. MIX WELL. SIFT THE DRY INGREDIENTS AND ADD ALTERNATELY WITH THE MILK TO THE FIRST MIXTURE. POUR INTO A WELL-GREASED CAKE PAN AND BAKE AT 350-F FOR 35 MINUTES. CUT IN SQUARES AND SERVE WITH PUDDING SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COTTAGE PUDDING 1 (01/16/94) (3:07) SIFT TOGETHER: 1 3/4 - CUP SIFTED FLOUR 2 - TSP BAKING POWDER 1/2 - TSP SALT ADD: 1/4 - CUP SOFTEN SHORTENING 3/4 - CUP SUGAR 1 - EGG 3/4 - CUP MILK 1 - TSP VANILLA EXTRACT BEAT UNTIL SMOOTH. POUR INTO A GREASED AND FLOURED 9" SQUARE BAKING PAN. BAKE @ 350 DEGREES FOR 25 TO 30 MINUTES. CUT INTO 3" SQUARES. SERVE WARM WITH HOT VANILLA, LEMON, NUTMEG OR CHOCOLATE SAUCE. SAUCE: MIX IN A SAUCEPAN, 1 CUP SUGAR AND 2 TBSP CORNSTARCH. GRADUALLY, STIR IN 2 CUPS WATER. BOIL 1 MINUTE, STIRRING CONSTANTLY. STIR IN 1/4 CUP BUTTER, 2 TSP VANILLA EXTRACT OR 2 TSP LEMON JUICE WITH 1 TBSP GRATED LEMON RIND OR 2 TSP NUTMEG OR 2 TBSP COCOA. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY HOLIDAY PUDDING (01/07/94) (22:00) 3 CUPS RAW CRANBERRIES 3 TEASP. BAKING SODA 3/4 CUP SEEDLESS RAISINS 3/4 CUP LIGHT MOLASSES 2 1/4 CUPS SIFTED ALL-PURPOSE 1/2 CUP HOT WATER FLOUR SEVERAL DAYS AHEAD: RINSE AND DRAIN CRANBERRIES AND RAISINS- PLACE IN MIXING BOWL. OVER FRUIT, SIFT FLOUR WITH SODA. ADD MOLASSES AND WATER- STIR UNTIL BATTER IS SMOOTH. TURN INTO 2 1-LB. GREASED AND IIGHTLY SUGARED COFFEE CANS; REPLACE COVERS. PLACE ON TRIVET IN DEEP KETTLE. ADD ENOUGH BOILING WATER TO COME HALFWAY UP SIDES OF CANS; COVER. STEAM 1 1/4 HR., OR UNTIL DONE. REMOVE FROM CANS; COOL. WRAP; REFRIGERATE. ABOUT 1 HR. BEFORE SERVING: WRAP PUDDING IN ALUMINUM FOIL. BAKE IN 325X F. OVEN ABOUT 45 MIN., OR UNTIL HOT. OR STEAM IN SAME COFFEE CANS ABOUT 1 HR. SERVE WITH BUTTER SAUCE (PAGE 250). MAKES ABOUT 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAM OF PEANUT PUDDING (01/16/94) (3:12) 2/3 - CUP PEANUT BUTTER 3 - CUPS WATER 1/3 - CUP PACKED BROWN SUGAR 3 - TBSP HALF AND HALF OR WHOLE MILK 2 - TBSP CORNSTARCH MIXED WITH 2 TBSP WATER CHOPPED, ROASTED PEANUTS FOR GARNISH MINT SPRIGS FOR GARNISH PLACE PEANUT BUTTER, WATER, SUGAR AND HALF AND HALF IN A 2 QUART GLASS MEASURE. COVER WITH VENTED PLASTIC WRAP. STIRRING MIDWAY THROUGH COOKING, MICROWAVE ON HIGH FOR 8 MINUTES OR UNTIL MIXTURE BEGINS TO BOIL. WHISK UNTIL WELL COMBINED. STIR IN CORNSTARCH MIXTURE AND MICROWAVE ON HIGH FOR 8 MINUTES OR UNTIL THICKENED. LADLE INTO BOWLS AND GARNISH SERVINGS WITH PEANUTS AND MINT LEAVES. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAMY RICE PUDDING (01/16/94) (3:11) 4 - CUPS MILK 1 - EGG, WELL BEATEN 1 - 4 SERVING SIZE PKG JELLO BRAND VANILLA FLAVOR PUDDING AND PIE FILLING (NOT INSTANT) 1 - CUP DRY RICE 1/4 - CUP RAISINS, OPTIONAL 1/4 - TSP CINNAMON 1/8 - TSP NUTMEG GRADUALLY, STIR MILK AND EGG INTO PUDDING MIX IN A SAUCEPAN. ADD RICE AND RAISINS. STIR OVER MEDIUM HEAT UNTIL MIXTURE JUST COMES TO A BOIL. POUR INTO A SERVING BOWL. HELPFUL HINTS: SERVE WARM OR COLD SPRINKLED WITH CINNAMON AND NUTMEG. FOR A CREAMER PUDDING, PLACE PLASTIC WRAP ON SURFACE WHILE COOLING. CHILL ABOUT 1 HOUR, STIR. MAKES ABOUT 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAMY RICE PUDDING 1 (01/16/94) (3:20) 1/2 - CUP RAW LONG COOKING RICE 4 - CUPS MILK 1/4 - TSP SALT 1/2 - CUP SUGAR LUMP OF BUTTER OR MARGARINE RAISINS, OPTIONAL 2 - MEDIUM EGGS, SLIGHTLY BEATEN 1 - TSP VANILLA STEAM RICE, MILK AND SALT IN DOUBLE BOILER, STIRRING OCCASIONALLY, FOR 1 HOUR. ADD SUGAR, BUTTER AND RAISINS, IF DESIRED. STEAM 1/2 HOUR LONGER. REMOVE FROM HEAT; FOLD IN EGGS AND VANILLA. COOL. DELICIOUS, IF SERVED WITH A SPRINKLE OF CINNAMON OR DOLLOP OF COOL WHIP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CUSTARD BREAD PUDDING (01/16/94) (3:24) 6 - SLICES WHITE BREAD 8 - EGGS 2 - TBSP CINNAMON 2 - CUPS SUGAR (OR LESS TO TASTE) MILK CUBE BREAD. PLACE IN 9 X 13" PAN. BEAT EGGS, CINNAMON AND SUGAR. POUR OVER BREAD. FILL PAN WITH MILK TO WITHIN 1/4" OF TOP. BAKE @ 350 DEGREES 1 TO 1 1/4 HOURS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DATE AND NUT PUDDING (01/16/94) (3:30) 1 - CUP SUGAR 4 - TBSP FINE CRACKER CRUMBS 3 - EGGS, SEPARATED 1 - CUP DATES, CHOPPED 2 - TSP BAKING POWDER 1/2 - CUP NUT MEATS, CHOPPED WHIPPED CREAM COMBINE SUGAR, FLOUR, BAKING POWDER AND CRACKER CRUMBS. ADD EGG YOLKS, BEATEN UNTIL THICK AND LEMON COLORED. ADD DATES AND NUTS. FOLD IN STIFFLY BEATEN EGG WHITES, THEN POUR INTO GREASED 8 X 12" BAKING PAN. BAKE 1 HOUR. SERVE HOT OR COLD WITH WHIPPED CREAM. SERVES 5 TO 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DATE PUDDING (01/16/94) (3:05) PART 1 1 - CUP BROWN SUGAR 1 - CUP CHOPPED DATES 1 - CUP FLOUR 1 - TSP BAKING POWDER 1/2 - CUP MILK MIX IN ORDER GIVEN AND POUR INTO A WELL GREASED 8 X 8" BAKING PAN. PART 2 1 - CUP BROWN SUGAR 1 - TSP VANILLA EXTRACT 1 - TBSP BUTTER 1 1/4 - CUPS BOILING WATER MIX ABOVE INGREDIENTS WELL. POUR OVER BATTER. SPRINKLE WITH 1 CUP CHOPPED NUTS. BAKE 30 MINUTES @ 350 DEGREES. CUT IN SQUARES AND SERVE WITH WHIPPED CREAM TOPPING. KEEPS WELL IN REFRIGERATOR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DATE PUDDING (12/12/93) (23:19) 2 EGG, WELL BEATEN 1 CUP BROWN SUGAR 1 CUP DATES, CHOPPED 1 TSP BAKING POWDER 2 TBSP FLOUR 1 CUP NUTS, CHOPPED MIX IN THE ORDER GIVEN. BAKE AT 325-F FOR 30 MINUTES. SERVE WITH CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FESTIVE PUDDING (05/17/93) (2:06) SERVINGS: 8 1/2 C BROWN SUGAR 1/2 C BROKEN NUT MEATS 1 1/4 C FLOUR 1 C WHITE SUGAR 1 T BAKING SODA 1/4 T SALT 1 CN (2) FRUIT COCKTAIL, DRAINED MIX NUT MEATS AND BROWN SUGAR AND SET ASIDE. MIX REMAINING INGREDIENTS AND SPREAD INTO GREASED 9" X 9" PAN. SPRINKLE TOP WITH BROWN SUGAR/NUT MIXTURE. BAKE AT 350 DEGREES FOR 45 MINUTES. SERVE TOPPED WITH WHIPPED CREAM OR ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FLOATING CLOUD PUDDING (01/16/94) (3:18) 2 - CUPS MILK 1/2 - CUP SUGAR 2 - TBSP FLOUR 2 - LARGE EGGS, SEPARATED 1 - TSP VANILLA MEASURE MILK INTO 2 QT BATTER BOWL. MICROWAVE ON HIGH 5 1/2 MINUTES. COMBINE SUGAR AND FLOUR IN A SMALL BOWL. BLEND IN EGG YOLKS. POUR A SMALL AMOUNT OF HOT MILK INTO YOLK MIXTURE AND BLEND WITH A WIRE WHISK. COMBINE THE REMAINING HOT MILK IN BATTER BOWL. WHISKING MIDWAY THROUGH COOKING, MICROWAVE ON 70 % (MEDIUM-HIGH) 5 MINUTES OR UNTIL MIXTURE BEGINS TO BOIL. WHISK IN VANILLA. BEAT EGG WHITES UNTIL STIFF PEAKS FORM. DROP BY TBSP INTO HOT PUDDING AND FOLD PUDDING GENTLY OVER. MAY BE SERVED WARM OR CHILLED. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FLUFFY STEAMED FIG PUDDING (01/07/94) (22:00) 1 LB. DRIED FIGS 1 TEASP. CINNAMON 1 3/4 CUPS FLUID OR LIQUEFIED 3/4 TEASP. SALT NONFAT DRY MILK 3 EGGS 1 1/2 CUPS SIFTED ALL-PURPOSE 1 1/2 CUPS GROUND SUET FLOUR 1 1/2 CUPS FRESH BREAD 2 1/2 TEASP. BAKING POWDER CRUMBS 1 CUP GRANULATED SUGAR 3 TABLESP. GRATED ORANGE 1 TEASP. NUTMEG RIND SEVERAL DAYS AHEAD: WITH SCISSORS, SNIP STEMS FROM FIGS. INTO DOUBLE BOILER, SNIP FIGS IN SMALL PIECES; ADD MILK; COOK OVER BOILING WATER 20 MIN. SIFT TOGETHER FLOUR BAKING POWDER, SUGAR, NUTMEG, CINNAMON, SALT. IN BOWL BEAT EGGS; ADD SUET, BREAD CRUMBS, RIND, FIG MIXTURE THEN FLOUR MIXTURE; MIX WELL. TURN INTO WELL-GREASED 2-QT. MOLD; COVER TIGHTLY. PLACE ON TRIVET IN DEEP KETTLE. ADD ENOUGH BOILING WATER TO COME HALFWAY UP SIDES OF MOLD; COVER. STEAM 2 HR., OR UNTIL DONE. LET STAND 2 MIN.; REMOVE FROM MOLD; COOL. WRAP; REFRIGERATE. ABOUT 1 1/4 HR. BEFORE SERVING: WRAP PUDDING IN ALUMINUM FOIL. BAKE IN 325X F. OVEN ABOUT 1 HR., OR UNTIL HOT. OR STEAM IN SAME MOLD ABOUT 1 HR. SERVE WITH BUTTER SAUCE (PAGE 250), HARD SAUCE (PAGE 250), OR OTHER FAVORITE SAUCE. MAKES ABOUT 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN CHRISTMAS PUDDING (01/07/94) (21:58) 1 9-OUNCE CAN (1 CUP) 1 TABLESPOON GRATED CRUSHED PINEAPPLE LEMON PEEL 1 4-OUNCE JAR (1/2 2 TABLESPOONS LEMON CUP) MARASCHINO JUICE CHERRIES 2 TEASPOONS RUM 1/2 CUP LIGHT RAISINS FLAVORING 2 CUPS TINY 2 EGG WHITES MARSHMALLOWS 1/4 TEASPOON SALT 1/3 CUP CHOPPED 1/3 CUP SUGAR BLANCHED ALMONDS, 1 CUP HEAVY CREAM, TOASTED WHIPPED DRAIN PINEAPPLE AND CHERRIES, RESERVING SYRUPS. CHOP CHERRIES. COMBINE SYRUPS AND RAISINS; HEAT TO BOILING. ADD MARSHMALLOWS; STIR TILL DISSOLVED. COOL; ADD PINEAPPLE, CHERRIES, NUTS, LEMON PEEL AND JUICE, RUM FLAVORING. BEAT EGG WHITES AND SALT TILL FOAMY; GRADUALLY ADD SUGAR, BEATING TO STIFF PEAKS. FOLD INTO MIXTURE. FOLD IN CREAM. FREEZE FIRM IN REFRIGERATOR TRAY. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT PUDDING (12/12/93) (23:20) 1 CUP RAISINS 1 CUP SUET, CHOPPED 1 CUP MOLASSES 1 CUP MILK 1 TSP SALT 1 TSP SODA DISSOLVED IN: 1/4 CUP WATER, BOILING 1/2 TSP CINNAMON 1/2 TSP NUTMEG 1/2 TSP ALLSPICE 1/4 TSP CLOVES FLOUR COMBINE AND MIX ALL THE INGREDIENTS ABOVE, ADDING THE DISSOLVED SODA LAST. POUR INTO A WELL-GREASED MOLD, COVER TIGHTLY AND STEAM FOR 3 HOURS. SERVE WITH BROWN SUGAR PUDDING SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEK RICE PUDDING (01/16/94) (3:05) 3 - CUPS RICE 3 - QUARTS MILK 5 - EGG YOLKS (DO NOT USE EGG WHITES) 2 - CUPS SUGAR 2 - CUPS VANILLA ICE CREAM CINNAMON TO TASTE BRING MILK TO A SIMMER. ADD RICE AND STIR, OCCASIONALLY. WHEN RICE IS COOKED, TURN OFF HEAT AND ADD SUGAR. MIX WELL. ADD EGG YOLKS; MIX WELL. ADD ICE CREAM; MIX WELL. POUR INTO A PAN. LET SET FOR 15 MINUTES. SPRINKLE CINNAMON OVER TOP. REFRIGERATE WHEN COOL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRENADINE BAVARIAN PUDDING (01/07/94) (21:59) 1 1/2 CUPS LIGHT CREAM 1/4 CUP GRANULATED SUGAR 1 CUP MILK 1/4 TEASP. SALT 1 ENV. UNFLAVORED GELATINE 2 TEASP. RUM EXTRACT 1/4 CUP COLD MILK GRENADINE SYRUP 4 EGG YOLKS DAY BEFORE: SCALD CREAM AND 1 CUP MILK IN DOUBLE BOILER. SOFTEN GELATINE IN 1/4 CUP COLD MILK. BEAT EGG YOLKS LIGHTLY; BEAT IN SUGAR, SALT. BLEND IN A LITTLE SCALDED CREAM- THEN RETURN TO REST OF CREAM IN DOUBLE BOILER. COOK, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND COATS SPOON: REMOVE FROM HEAT- STIR IN GELATINE UNTIL DISSOLVED, THEN RUM EXTRACT. POUR INTO BOWL; REFRIGERATE. AT SERVING TIME: HEAP PUDDING IN SHERBET GLASSES; THEN SPOON ON GRENADINE SYRUP. MAKES 6 SERVINGS. (USE EGG WHITES FOR CAKE FROSTING, MERINGUE, ETC.) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HAROLD'S OLD FASHIONED RICE PUDDING (11-03-93) (22:46) 1/3 CUP RAW SHORT GRAIN BROWN RICE, COOKED 25 MINUTES IN 1 CUP BOILING WATER 3 1/4 CUP NONFAT MILK 1/4 CUP DRY SKIM MILK 1/2 CUP FROZEN UNSWEETENED APPLE JUICE CONCENTRATE 2 T PURE VANILLA EXTRACT 4 EGG WHITES, BEATEN JUST UNTIL FOAMY 1 RIPE BANANA, PUREED 2/3 CUP MUSCAT RAISINS, PLUMPED 15 MINUTES IN HOT WATER TO COVER 1 T CINNAMON FRESHLY GROUND NUTMEG 1 CUP GRAPENUTS SCALD NONFAT MILK AND DRY SKIM MILK. ADD APPLE JUICE CONCENTRATE, VANILLA, EGG WHITES, AND PUREED BANANA. BLEND WELL. PLACE RICE IN A 1 QUART OVERPROOF CASSEROLE OR INDIVIDUAL RAMEKINS. ADD RAISINS AND COVER WITH MILK MIXTURE. SPRINKLE WITH GRAPENUTS, CINNAMON, AND FRESHLY GROUND NUTMEG. PLACE CASSEROLE OR RAMEKINS IN A BAKING DISH WITH 1 INCH OF HOT WATER AND BAKE IN A PREHEATED 350 F OVEN FOR 45 TO 50 MINUTES. (WHEN A SHARP KNIFE IS INSERTED INTO CUSTARD, IT SHOULD COME OUT CLEAN WHEN PUDDING IS DONE.) SERVES 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HONEY BREAD PUDDING (01/16/94) (3:30) 8 - CUPS DAY OLD EGG BREAD, CUBED 3 - CUPS MILK 1 - CUP HALF AND HALF 6 - EGGS, BEATEN 1/2 - CUP HONEY 1 - TBSP GRATED ORANGE PEEL 1 - TSP EACH: VANILLA AND GROUND CINNAMON HONEY CREAM SAUCE ARRANGE BREAD IN BOTTOM OF LIGHTLY GREASED SHALLOW 2 QUART BAKING DISH. BEAT REMAINING INGREDIENTS UNTIL WELL BLENDED; POUR OVER BREAD CUBES IN BAKING DISH AND LET STAND 1 HOUR OR UNTIL LIQUID IS ABSORBED BY BREAD. BAKE @ 375 DEGREES 45 TO 50 MINUTES OR UNTIL KNIFE INSERTED NEAR CENTER COMES OUT CLEAN. SERVE WITH HONEY CREAM SAUCE. MAKES 8 TO 12 SERVINGS. HONEY CREAM SAUCE: BEAT 1 CUP WHIPPING CREAM UNTIL FLUFFY; ADD 1/4 CUP HONEY, SLOWLY. BEAT UNTIL STIFF. FOLD IN 1 TBSP RUM OR 1/2 TSP RUM EXTRACT. MAKES ABOUT 2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT FUDGE PUDDING 1 CUP SIFTED FLOWER 2 TABLESPOONS BAKING POWDER 1/4 TABLESPOON SALT 3/4 CUP SUGAR 4 TABLESPOONS OF COCOA ADD AND MIX UNTIL SMOOTH 1/2 CUP MILK 2 TABLESPOONS SHORTENING, MELTED ADD 1 CUP CHOPPED NUTS POUR AND SPREAD BATTED INTO THE PAN. MIX AND SPRINKLE ON TOP OF BATTER (1 CUP OF BROWN SUGAR)(2 TABLESPOONS COCOA) POUR 1 3/4 CUPS OF HOT WATER OVER ENTIRE BATTER. BAKE 45 MINUTES 350 DEGREES SERVE WARM WITH ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= INDIAN PUDDING (01/07/94) (16:11) 4 - CUPS MILK 1/2 - CUP YELLOW CORNMEAL 1/2 - CUP MOLASSES 2 - TBSP BUTTER 1/2 - TSP SALT 1/2 - TSP GROUND CINNAMON 1/2 - TSP GROUND GINGER PREHEAT OVEN TO 325 DEGREES. IN HEAVY 2 QT SAUCEPAN, GRADUALLY STIR MILK INTO CORNMEAL. OVER MEDIUM HIGH HEAT, HEAT MIXTURE TO BOILING, STIRRING CONSTANTLY. REDUCE HEAT TO MEDIUM LOW; SIMMER ABOUT 15 MINUTES UNTIL THICKENED, STIRRING OFTEN. STIR IN MOLASSES, BUTTER, SALT, CINNAMON AND GINGER. POUR INTO 1 1/2 QT CASSEROLE. BAKE 30 MINUTES; STIR. BAKE 30 MINUTES MORE. COOL ON WIRE RACK 15 MINUTES. SERVE WARM OR COLD. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= IOWA DATE PUDDING (01/16/94) (3:06) 3 - EGGS 1 - CUP SUGAR 1/4 - CUP FLOUR 1 - TSP BAKING POWDER 1/4 - TSP SALT 2 1/2 - CUPS CHOPPED DATES 1 - CUP BROKEN NUTS BEAT EGGS UNTIL LIGHT AND FLUFFY. BEAT IN SUGAR THOROUGHLY. SIFT TOGETHER AND STIR IN FLOUR, BAKING POWDER AND SALT. STIR IN CHOPPED DATES AND BROKEN NUTS. BAKE @ 350 DEGREES FOR 25 TO 30 MINUTES. SERVE WARM WITH WHIPPED CREAM FOR TOPPING. SERVES 9 TO 12. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON PUDDING (01/16/94) (3:10) 3/4 - CUP SUGAR 1 - TBSP BUTTER 2 - TBSP FLOUR JUICE AND GRATED PEEL OF 2 LEMONS 2 - EGGS, SEPARATED 1 - CUP MILK DASH SALT IN A MIXING BOWL, CREAM SUGAR WITH BUTTER. THEN MIX IN FLOUR. ADD JUICE AND ZEST, 2 EGG YOLKS, THAT HAVE BEEN BEATEN SLIGHTLY BEATEN. STIR IN MILK. BEAT EGG WHITES STIFF AND FOLD INTO LEMON MIXTURE WITH SALT. POUR INTO A 1 1/2 QUART CASSEROLE AND SET IN A PAN OF BOILING WATER. BAKE IN PREHEATED 350 DEGREE OVEN FOR 25 MINUTES. COOL SLIGHTLY BEFORE SERVING. SPOON INTO DISHES. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON SPONGE PUDDING 4 EGG 3/4 CUP SUGAR 1/8 TEASPOON SALT 2 LEMON SEPARATE EGGS. BEAT EGG WHITES AND 1/3 OF THE SUGAR TILL STIFF. SEPARATELY BEAT YOLKS WITH REST OF SUGAR, SALT, GRATED LEMON RIND, AND LEMON JUICE TILL THICK. FOLD IN EGG WHITE MIXTURE IN A BOWL OVER HOT WATER UNTIL THICK. POUR INTO GREASED BAKING DISH. BROWN LIGHTLY IN OVEN AT 375 DEGREES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MAPLE BREAD PUDDING (12/26/93) (2:01) 3/4 CUP MAPLE SYRUP 3 SLICES BREAD WITHOUT CRUSTS 1 T. BUTTER 1/2 CUP NUTMEATS OR RAISINS 1 TSP. LEMON JUICE 2 EGGS 2 CUPS MILK 1/4 TSP. SALT 1/4 TSP. VANILLA POUR MAPLE SYRUP IN TOP OF DOUBLE BOILER. BUTTER EACH SLICE OF BREAD AND CUBE. ADD TO SYRUP. ADD NUTS OR RAISINS AND LEMON JUICE. BEAT TOGETHER EGGS, MILK, SALT AND VANILLA AND POUR OVER BREAD MIXTURE. DO NOT STIR. SET OVER GENTLY BOILING WATER. COOK 1 HOUR. THIS MAKES ITS OWN SAUCE. SPOON IT OVER EACH SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MOCK TAPIOCA PUDDING (04-24-92) 2 CUPS MILK 1/4 CUP SUGAR 1/4 CUP UNCOOKED CREAM OF WHEAT 1 EGG, SEPARATED 1 TEASPOON VANILLA EXTRACT PREPARED WHIPPED TOPPING AND MARASCHINO CHERRIES, FOR GARNISH IN MEDIUM SAUCEPAN, OVER MEDIUM HIGH HEAT, HEAT MILK AND 2 TABLESPOONS SUGAR TO A RAPID BOIL. SLOWLY SPRINKLE IN CEREAL, STIRRING CONSTANTLY; RETURN TO A BOIL. REDUCE HEAT; SIMMER FOR 8 MINUTES OR UNTIL THICKENED, STIRRING OCCASIONALLY. BEAT IN EGG YOLK AND VANILLA. COOL TO ROOM TEMPERATURE. IN SMALL BOWL, WITH ELECTRIC MIXER AT HIGH SPEED, BEAT EGG WHITE UNTIL SOFT PEAKS FORM. GRADUALLY BEAT IN REMAINING 2 TABLESPOONS SUGAR, BEATING UNTIL STIFF PEAKS FORM. FOLD IN CEREAL MIXTURE. SPOON INTO 4 DESSERT DISHES. CHILL UNTIL SERVING TIME. GARNISH WITH WHIPPED TOPPING AND CHERRIES IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OLD-FASHIONED BREAD PUDDING (03/09/94) (1:09) 1/2 C RAISINS 1/2 C BRANDY 1/4 C BUTTER OR MARGARINE 8 SLICES DAY-OLD BREAD, (LIGHTLY TOASTED) 1 C FIRMLY PACKED BROWN SUGAR 2 TS GROUND CINNAMON 1/4 TS GROUND ALLSPICE 3 EGGS 1/4 TS SALT 1 TS VANILLA EXTRACT 3 C MILK, SCALDED AND COOKED COVER RAISINS WITH BRANDY; SET ASIDE. SPREAD 1-1/2 TEASPOONS BUTTER ON EACH BREAD SLICE. CUT BREAD INTO 1-INCH CUBES; SET ASIDE. COMBINE BROWN SUGAR, CINNAMON, AND ALLSPICE; RESERVE 3 TEASPOONS OF THIS MIXTURE. TOSS BREAD CUBES WITH REMAINING SUGAR MIXTURE. PLACE HALF OF BREAD CUBE MIXTURE IN A LIGHTLY GREASED 1-1/2 QUART CASSEROLE. DRAIN RAISINS; PLACE HALF OF RAISINS OVER BREAD CUBE MIXTURE. REPEAT LAYERS. COMBINE EGGS, SALT, AND VANILLA IN A MEDIUM MIXING BOWL. BEAT AT MEDIUM SPEED OF ELECTRIC MIXER 1 MINUTE; GRADUALLY STIR IN MILK. POUR OVER MIXTURE IN CASSEROLE DISH; LET STAND 5 MINUTES. SPRINKLE WITH RESERVE SUGAR MIXTURE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OLD FASHIONED RICE PUDDING (08-31-93) (1:01) SERVINGS: 4 1/3 C RICE, RAW 1/3 C SUGAR 1 T CORNSTARCH 1/4 T SALT 1 1/3 C MILK 1 T BUTTER 1/2 T VANILLA 2 EA EGGS SUGAR, CORNSTARCH AND SALT. ADD MILK AND SUGAR MIXTURE TO RICE. HEAT TO BOILING; BOIL 1 MINUTE, STIRRING CONSTANTLY. REMOVE FROM HEAT. STIR IN BUTTER AND VANILLA. SEPARATE EGGS (WHITES WILL NOT BE USED) AND BEAT YOLKS. SLOWLY STIR ABOUT 1 CUP OF THE HOT RICE MIXTURE INTO THE BEATEN EGG YOLKS IN A BOWL. BLEND WITH THE REMAINING MIXTURE IN SAUCEPAN. COOK OVER MEDIUM HEAT, STIRRING FREQUENTLY, JUST UNTIL MIXTURE STARTS TO BUBBLE. SERVE WARM OR COLD, PLAIN OR WITH FAVORITE TOPPING. OPTIONAL: ONE OR MORE OF THE FOLLOWING INGREDIENTS CAN BE ADDED AFTER THE EGG YOLKS AND BEFORE FINAL COOKING. 1/2 C RAISINS 1/2 C CHOPPED NUTS 1/2 C CHOPPED APPLES 1 T CINNAMON -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OLD FASHIONED RICE PUDDING 1 (12/26/93) (2:09) 2 CUPS COOKED RICE 2 CUPS MILK 3 EGGS 1/2 CUP RAISINS 1/3 CUP GRANULATED SUGAR 1/4 TEASPOON SALT (OPTIONAL) 1 TEASPOON VANILLA EXTRACT 1/4 TEASPOON GROUND CINNAMON OR NUTMEG IN MICROWAVE PROOF 2 QUART CASSEROLE OR BAKING DISH, MIX TOGETHER EGGS, MILK, SUGAR AND SALT. STIR IN RICE, RAISINS AND VANILLA. COOK UNCOVERED ON HIGH 8 TO 10 MINUTES. STIR EVERY 1 TO 2 MINUTES. SPRINKLE WITH CINNAMON OR NUTMEG AND LET STAND ABOUT 30 MINUTES, WITHOUT STIRRING. SERVE WARM OR COLD SERVES 6 TO 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE CUP PUDDING (01/16/94) (3:12) 3 - TBSP CORNSTARCH 1/3 - CUP SUGAR 1 - CUP MILK 1/3 - CUP ORANGE JUICE 1 - TBSP ORANGE LIQUEUR, OPTIONAL 2 - LARGE NAVEL ORANGES TOASTED ALMONDS COMBINE CORNSTARCH AND SUGAR IN A SMALL BOWL. MEASURE MILK INTO A 4 CUP GLASS MEASURE. BLEND IN DRY INGREDIENTS. STIRRING WITH A WHISK MIDWAY THROUGH COOKING, MICROWAVE ON HIGH 3 1/2 MINUTES OR UNTIL VERY THICK. BLEND IN ORANGE JUICE AND LIQUEUR. LET STAND. CUT ORANGES IN HALF AND REMOVE PULP WITH A GRAPEFRUIT KNIFE. CUT FRUIT INTO BITE SIZE PIECES. STIR INTO PUDDING. POUR PUDDING INTO ORANGE SHELLS. NOTE:POUR EXTRA PUDDING INTO A RAMEKIN. GARNISH TOPS WITH ALMONDS. CAN BE SERVED WARM OR CHILLED. SERVES 5. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH RICE PUDDING 1 CAN (16 OUNCES) CLING PEACH HALVES 1 CUP UNCOOKED INSTANT RICE 1/2 CUP WATER 1/4 TEASPOON SALT 1/4 TEASPOON ALLSPICE 1/2 CUP DICED DATES 6 MARASCHINO CHERRIES DRAIN PEACHES; RESERVE 1/2 CUP SYRUP. IN 9 INCH FOIL PAN, MIX THOROUGHLY RESERVED PEACH SYRUP, THE RICE, WATER, SALT AND ALLSPICE. SPRINKLE DATES ON MIXTURE. TOP WITH PEACH HALVES CUT SIDES UP; PLACE MARASCHINO CHERRY IN EACH CAVITY. COVER PAN WITH HEAVY DUTY ALUMINUM FOIL. PLACE ON GRILL 4 INCHES FROM MEDIUM COALS. COOK 30 MINUTES. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEAR BREAD PUDDING (01/08/94) (23:23) 1/2 CUP RAISINS 1/4 CUP RUM OR 1 TSP RUM EXTRACT & WATER 2 CUP PEARS - PEELED, SLICED, RIPE 1/2 CUP SUGAR 4 CUPS BREAD - WHITE, COARSELY TORN WITH NO CRUSTS 3 CUPS MILK 3 EGGS 1 TSP VANILLA PREHEAT OVEN TO 350F. HEAT RUM MIXTURE AND POUR OVER RAISINS; SET ASIDE. MELT 1 TBSP OF BUTTER IN FRYPAN, ADD PEARS AND COOK 5 MINUTES. ADD 1/4 CUP SUGAR, STIR AND COOK 2 MORE MINUTES AND THEN PUT ASIDE. PLACE BREAD IN BOWL. SCALD MILK AND POUR OVER BREAD. LET SOAK 5 MINUTES. ADD RAISIN MIXTURE AND PEARS WITH SYRUP. BEAT TOGETHER EGGS, REST OF SUGAR, VANILLA AND STIR IN BREAD MIXTURE. POUR IN BUTTERED BAKING DISH, BAKE AT 350F FOR 50 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEARL TAPIOCA PUDDING (04-09-93) (2:03) IBM 2 CUPS MILK 2 EGGS, SLIGHTLY BEATEN 1/3 CUP SUGAR 1/2 CUP LARGE PEARL TAPIOCA 1 TEASPOON VANILLA 1/4 TEASPOON SALT IN 1.5 QUART CASSEROLE COMBINE ALL INGREDIENTS. MICROWAVE AT HIGH FOR 7 TO 8 MINUTES, OR UNTIL MIXTURE THICKENS, STIRRING WITH WIRE WHISK EVERY 2 MINUTES. POUR INTO INDIVIDUAL DISHES. SERVE WARM, OR CHILL TOPPED WITH WHIPPED CREAM. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PECAN PUDDING (05/15/93) (0:41) SERVINGS: 2 1 T BUTTER OR MARGARINE 1 EA LARGE BEATEN EGG 1/3 C DARK CORN SYRUP 1/4 T VANILLA 2 T UNBLEACHED FLOUR 1/8 T BAKING POWDER 1/4 C CHOPPED PECANS 1 X POWDERED SUGAR IN A 15-OUNCE CUSTARD CUP MICRO-COOK THE BUTTER OR MARGARINE, UNCOVERED, ON 100% POWER FOR 30 TO 40 SECONDS OR JUST TILL MELTED. SWIRL THE BUTTER IN THE CUSTARD CUP, COATING SIDES AND BOTTOM. POUR THE EXCESS BUTTER FROM THE CUSTARD CUP INTO THE BEATEN EGG. STIR IN THE DARK CORN SYRUP AND VANILLA. STIR TOGETHER FLOUR AND BAKING POWDER. STIR FLOUR MIXTURE INTO EGG MIXTURE. GENTLY FOLD IN CHOPPED PECANS. POUR THE PECAN MIXTURE INTO THE BUTTERED 15-OUNCE CUSTARD CUP. MICRO-COOK, UNCOVERED, ON 50% POWER FOR 3 TO 4 MINUTES OR TILL THE PECAN MIXTURE IS JUST SET, ROTATING THE CUSTARD CUP A HALF-TURN EVERY MINUTE. SIFT A LITTLE POWDERED SUGAR ATOP. SERVE WARM WITH LIGHT CREAM, IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE, RAISIN, AND RUM BREAD PUDDING (08-31-93) (0:45) SERVINGS: 6 20 OZ CAN CRUSHED PINEAPPLE W LIQ. 1/2 C LOW FAT MILK 5 C PACKED ITAL. FR BREAD 1 IN. 2/3 C RAISINS 1/2 C BROWN SUGAR 2 T MARGARINE, MELTED 1 T RUM 1 T VANILLA EXTRACT 1/2 T CINNAMON 1 T MARGARINE 1 T RUM 1 T LIGHT BROWN SUGAR 2 T SLICED ALMONDS PREHEAT OVEN TO 350F. COMBINE PINEAPPLE, MILK AND BREAD IN MIXING BOWL. STIR TOGETHER AND LET STAND 10 MIN. STIR IN THE REMAINING INGREDIENTS. POUR MIXTURE INTO LIGHTLY OILED 9 X 9 IN. BAKING PAN.LAST 3 INGREDIENTS ARE FOR GLAZE. MELT MARGARINE . ADD RUM AND BROWN SUGAR AND STIR JUST UNTIL SUGAR IS DISSOLVED. SPOON IN THIN LAYER OVER TOP OF PUDDING. BAKE FOR 25 MIN, TOP WITH ALMONDS. BAKE FOR ANOTHER 15 TO 20 MIN, OR UNTIL TOP IS GOLDEN BROWN AND TURNING CRUSTY. SERVE WARM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PISTACHIO PUDDING DESSERT (05/17/93) (2:05) SERVINGS: 10 3 PK LADYFINGERS 7 OZ (2 BX) PISTACHIO INS PUDDING 3 C MILK 1 PK COOL WHIP (LG) 4 EA HEATH CANDY BARS MIX 2 (3-1/2 OZ) BOXES OF INSTANT PISTACHIO PUDDING MIX ACCORDING TO PACKAGE DIRECTIONS USING 3 CUPS OF MILK. PLACE HALF THE LADYFINGERS IN THE BOTTOM OF A 9" X 13" GLASS DISH. ADD HALF THE PUDDING AND HALF THE COOL WHIP. REPEAT LAYERS. CRUMBLE 3-4 HEATH BARS OVER TOP. REFRIGERATE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PLUM PUDDING (12/12/93) (23:21) 1 CUP SUET, FINELY CHOPPED 1 CUP SUGAR 2 CUP BREAD CRUMBS, SOFT 1 CUP FLOUR 2 EGG, WELL BEATEN 1 CUP MILK 1/4 CUP ORANGE JUICE 1 TSP CLOVES 2 TSP CINNAMON 1 TSP MACE 1/2 TSP SALT 1 TSP SODA 1 CUP RAISINS 1 CUP CURRANTS 1/2 CUP NUTS, CHOPPED 1/4 CUP ORANGE RIND, FINELY CHOPPED 1/4 CUP LEMON RIND, FINELY CHOPPED MIX THE SUET, SUGAR AND BREAD CRUMBS TOGETHER. ADD EGGS AND BEAT. SIFT TOGETHER ALL THE DRY INGREDIENTS. COMBINE THE RAISINS, CURRANTS, NUTS AND FRUIT PEEL AND SPRINKLE WITH 1/2 CUP OF THE SIFTED DRY INGREDIENTS. ADD ORAANGE JUICE TO SUET MIXTURE; THEN ADD THE MILK AND REST OF DRY INGREDIENTS ALTERNATELY. MIX THOROUGHLY. STIR IN THE FRUITS. FILL GREASED PUDDING MOLDS ABOUT 1/2 FULL; COVER TIGHTLY AND STEAM FOR 3 HOURS. SERVE WITH ANY DESIRED PUDDING SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PLUM PUDDING 1 (01/16/94) (3:14) 1 - CUP FLOUR 1 - CUP SHREDDED SUET (ASK YOUR BUTCHER TO PREPARE IT FOR YOU. ) 1 - CUP CURRANTS 1 - CUP WHITE RAISINS 1 1/2 - CUP RAISINS 2 - TBSP CANDIED FRUIT PEEL 1/2 - TSP ALLSPICE 1 - TSP NUTMEG 1 CUP PLUS 2 TBSP DARK BROWN SUGAR 4 - EGGS, SEPARATED 2 - TBSP STOUT 1/2 - CUP RUM JUICE OF 1 LEMON JUICE OF 1 ORANGE 2 - CUPS STALE BREAD CRUMBS 1/4 - CUP CHOPPED ALMONDS YOU WILL NEED ONE LARGE PUDDING MOLD THAT WILL HOLD 7 TO 8 CUPS OR TWO SMALL MOLDS. A METAL OR PYREX MIXING BOWL WILL DO. MAKE SURE IT HAS AN EDGE AROUND THE TOP SO YOU CAN TIE STRING TO MAKE A HANDLE FOR LIFTING THE PUDDING FROM THE PAN. GREASE PLUM PUDDING MOLD. RESERVE. HAVE A LARGE KETTLE WITH WATER STANDING BY ON THE STOVE. PLACE AN UNTURNED SAUCER OR A METAL RACK IN THE BOTTOM OF THE KETTLE. PUT YOUR EMPTY MOLD ON THE SAUCER OR RACK AND MEASURE WATER UP TO WITHIN AN INCH OF BOWL EDGE. HAVE A SECOND PAN OF WATER READY. YOU WILL HAVE TO REPLENISH THE WATER IN KETTLE WITH BOILING WATER DURING STEAMING PROCESS. SIFT 1 CUP FLOUR. MIX IN BOWL AND DREDGE LIGHTLY WITH A PART OF THE FLOUR, THE SUET, RAISINS, CURRANTS AND CANDIED FRUITS. SIFT THE REMAINING FLOUR WITH ALLSPICE, NUTMEG AND BROWN SUGAR. COMBINE THE DREDGED AND THE SIFTED INGREDIENTS. MIX TOGETHER AND THEN ADD TO THE INGREDIENTS COMBINED ABOVE:EGG YOLKS (RESERVE WHITES), STOUT, RUM, LEMON AND ORANGE JUICES. ADD BREAD CRUMBS (THE CRUMBS HELP TO MAKE THE PUDDING LIGHT) AND ALMONDS. WHIP EGG WHITES UNTIL STIFF AND FOLD THEM LIGHTLY INTO THE RAISIN MIXTURE. POUR THE BATTER INTO THE GREASED PUDDING MOLD, LEAVING AT LEAST 1/2" AT THE TOP SO THE PUDDING HAS ROOM TO EXPAND. BUTTER A LARGE ROUND WAX PAPER FOR EACH PUDDING MOLD. CUT A PIECE OF FOIL TO THE SAME SIZE. PUT BOTH ROUNDS TOGETHER, FOIL UPPERMOST, FOLD ACROSS THE CENTER TO FORM A 1" PLEAT AND LAY OVER THE MOLDS WITH BUTTERED SIDE NEXT TO THE PUDDING MIXTURE. TIE DOWN SECURELY WITH STRING AROUND THE EDGE OF BOWL. MAKES A HANDLE ACROSS THE TOP WITH STRING SO YOU CAN REMOVE THE MOLD FROM THE STEAMING KETTLE AFTER COOKING. PUT THE KETTLE ON TO BOIL. PLACE THE PLUM PUDDING IN THE PAN OF BOILING WATER. KEEP THE WATER BOILING CONSTANTLY OVER LOW HEAT THROUGHOUT THE COOKING PROCESS. STEAM LARGE PUDDING FOR 6 HOURS, SMALL ONE FOR 4 HOURS. KEEP THE WATER BOILING STEADILY THROUGHOUT THE COOKING PROCESS, REPLENISHING WITH MORE BOILING WATER FROM TIME TO TIME. WHEN COOKED, LIFT THE PUDDING MOLDS OUT TO COOL. LEAVE THE FOIL AND WAX PAPER ON UNTIL PUDDING IS COLD. WHEN PUDDING IS COLD, REMOVE THE WAX PAPER AND FOIL. RECOVER WITH FRESHLY BUTTERED WAX PAPER AND FOIL OVER THE TOP AND SECURELY TIE WITH STRING. STORE IN A DRY, COOL CUPBOARD. WHEN READY TO SERVE, STEAM THE PUDDING FOR TWO MORE HOURS AND TURN ON A HOT DISH. SERVE HARD SAUCE, BRANDY OR RUM BUTTER ON THE SIDE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PRIVATE EYE PUDDING (01/16/94) (3:04) 1 - SMALL PACKAGE INSTANT VANILLA PUDDING 2 - CUPS COLD MILK /12 - CUP MINI MARSHMALLOWS 8 TO 10 - PEANUT BUTTER SANDWICH COOKIES, CUT INTO PIECES WHIPPED TOPPING WHOLE PEANUT BUTTER SANDWICH COOKIES, FOR GARNISH PREPARE PUDDING WITH MILK, ACCORDING TO PACKAGE DIRECTIONS. FOLD IN MARSHMALLOWS AND COOKIES. SPOON MIXTURE INTO PRETTY GLASS DISHES AND GARNISH WITH A DOLLOP OF WHIPPED TOPPING AND A WHOLE PEANUT BUTTER SANDWICH COOKIE. CHILL OR SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUFF PUDDING 1/4 CUP BUTTER OR MARGARINE 1/2 CUP SUGAR 1 TEASPOON GRATED LEMON RIND 2 EGG YOLKS 3 TABLESPOONS LEMON JUICE 2 TABLESPOONS ALL-PURPOSE FLOUR 1/4 CUP POST GRAPE NUTS CEREAL 1 CUP MILK 2 EGG WHITES STIFFLY BEATEN CREAM BUTTER WITH SUGAR AND LEMON RIND. ADD EGG YOLKS AND BEAT UNTIL LIGHT AND FLUFFY. BLEND IN LEMON JUICE, FLOUR, CEREAL AND MILK. FOLD IN BEATEN EGG WHITES. POUR INTO 4 OR 5 GREASED CUSTARD CUPS; PLACE CUPS IN PAN OF HOT WATER. BAKE AT 325 DEGREES FOR ABOUT 40 MINUTES OR UNTIL TOPS SPRING BACK WHEN TOUCHED. SERVES 4 TO 5. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RHUBARB PUDDING (12/12/93) (23:22) RHUBARB, STEWED CAKE, STALE OR: BREAD, STALE 2 EGG WHITE LINE A BUTTERED BAKING DISH WITH SLICES OF PLAIN STALE CAKE OR BREAD. FILL WITH SWEETENED RHUBARB. COVER AND BAKE AT 325-F FOR 30 MINUTES. MAKE A MERINGUE OF THE EGG WHITES BY BEATING UNTIL VERY STIFF AND ADDING 4 TBSP SUGAR. REMOVE PUDDING FROM OVEN AND COVER WITH THE MERINGUE. RETURN TO OVEN TO BROWN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RICE PUDDING 1 CUP COOKED RICE 2 BEATEN EGG 2 CUPS MILK 1/2 CUP SUGAR 1 TEASPOON VANILLA 1/2 TEASPOON CINNAMON COMBINE ALL INGREDIENTS EXCEPT CINNAMON IN A 1 1/2 QUART CASSEROLE DISH. MIX THOROUGHLY. PLACE CASSEROLE IN PAN FILLED WITH 1 INCH DEEP HOT WATER. BAKE 350 DEGREES FOR 55 TO 65 MINUTES (OR UNTIL KNIFE INSERTED HALFWAY COMES OUT CLEAN). SPRINKLE WITH CINNAMON. SERVE WARM OR COLD. YOU CAN ALSO ADD 1/2 CUP OF RAISINS INITIALLY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RICE PUDDING 1 (04-09-93) (2:01) IBM 1 CUP LONG GRAIN WHITE RICE, COOKED 1/2 CUP PACKED BROWN SUGAR 2 TABLESPOONS CORNSTARCH 1/4 TEASPOON SALT 2 1/2 CUPS MILK 2 EGG YOLKS, SLIGHTLY BEATEN 1/2 CUP RAISINS 1/2 TEASPOON VANILLA 1/2 TEASPOON GROUND CINNAMON DASH NUTMEG PREPARE RICE AS DIRECTED. SET ASIDE. IN 1 1/2 QUART CASSEROLE COMBINE BROWN SUGAR, CORNSTARCH AND SALT. BLEND IN MILK AND EGG YOLKS. STIR IN RICE AND REMAINING INGREDIENTS. MICROWAVE AT HIGH FOR 9 TO 14 MINUTES, OR UNTIL MIXTURE THICKENS, STIRRING EVERY 2 MINUTES. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RICE PUDDING 2 (12/12/93) (23:23) 1 CUP RICE, COOKED 2 CUP MILK 1/2 CUP SUGAR 1 TBSP BUTTER 1/2 CUP RAISINS 2 EGG, SEPARATED 2 TBSP POWDERED SUGAR NUTMEG BEAT THE EGG YOLKS AND ADD THE SUGAR AND MILK AND STIR INTO THE RICE. ADD THE BUTTER AND RAISINS. POUR INTO A BUTTERED BAKING DISH. BEAT THE EGG WHITES UNTIL FROTHY, ADD THE POWDERED SUGAR AND SPREAD ON TOP OF RICE PUDDING. SPRINKLE LIGHTLY WITH NUTMEG. BAKE AT 325-F FOR 30 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RICE PUDDING 3 (01/16/94) (3:08) 4 - CUPS MILK 1 - EGG, WELL BEATEN 1 - 4 OZ PKG VANILLA OR COCONUT CREAM FLAVOR PUDDING AND PIE FILLING MIX 1 - CUP DRY RICE OR LONG GRAIN RICE 1/4 - CUP RAISINS, OPTIONAL 1/4 - TSP CINNAMON 1/8 - TSP NUTMEG GRADUALLY, STIR EGG AND MILK INTO PUDDING MIX IN A SAUCEPAN. ADD RICE AND RAISINS, IF DESIRED. STIR OVER MEDIUM HEAT UNTIL MIXTURE JUST COMES TO A BOIL. COOL 5 MINUTES, STIRRING TWICE. POUR INTO DESSERT DISHES OR A SERVING BOWL. SPRINKLE WITH CINNAMON AND NUTMEG; SERVE WARM. MAKES 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RICE PUDDING 4 (01/16/94) (3:20) 1 - CUP RICE 3 - CUPS COLD WATER 1/2 - CUP RAISINS 3 OR 4 - TSP SUGAR 1/4 - TSP CINNAMON 1 - TSP SALT 1 1/2 - CUPS MILK SAUCE BOIL RICE IN WATER UNTIL DONE. ADD REMAINING INGREDIENTS, EXCEPT SAUCE. PLACE IN GREASED CASSEROLE. COVER; BAKE @ 350 DEGREES UNTIL PUDDING IS SET, ABOUT 30 MINUTES. SAUCE: COMBINE 1/2 CUP SUGAR, 1 1/2 TBSP CORNSTARCH, 1 CUP WATER, 1 LUMP BUTTER AND CINNAMON AND NUTMEG TO TASTE. BRING TO BOIL. SERVE OVER RICE PUDDING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RICE PUDDING 5 (01/16/94) (3:31) 1 1/2-CUP COOKED RICE (1/2- CUP RAW) 1-TSP SALT (1/2 IN RICE)(1/2 IN MIX) 1/2-CUP SUGAR 4-EGGS (BEATEN) 1-QT MILK - HEATED TO SCUM 1/2-CUP RAISINS 2-TBSP VANILLA 2-TBSP BUTTER DASH NUTMEG OR CINNAMON BOIL RICE IN WATER WITH 1/2 TSP SALT. BEAT EGGS A LITTLE. ADD 1/2- CUP SUGAR & MIX WELL. ADD SALT. ADD HOT MILK GRADUALLY TO EGG MIXTURE. ADD RICE WITH SPOON. ADD RAISINS. LAST TOP WITH BUTTER. PUT PAN IN 350 DEGREE OVEN FOR 10 MINUTES. THEN, STIR & SPRINKLE WITH CINNAMON. NOW, BAKE FOR 1 HOUR OR UNTIL KNIFE IS CLEAR WHEN INSERTED INTO PUDDING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RICE PUDDING 6 (02/18/94) (13:44) 2 LARGE EGGS 1/2 CUP SUGAR 2 CUPS MILK 1/2 TEASPOON VANILLA 1/2 CUP SEEDLESS RAISINS 2 TO 2 1/2 CUPS LEFTOVER RICE NUTMEG - TO TASTE IN BOWL BEAT EGGS AND SUGAR SLIGHTLY JUST TO MIX. ON STOVE SCALD (CRINKLY FILM FORMS ON TOP) THE MILK. ADD MILK TO EGG MIXTURE, STIR QUICKLY. ADD RICE AND RAISINS, AND VANILLA, MIX WELL. POUR RICE MIXTURE INTO ONE QUART CASSEROLE. PLACE CASSEROLE IN PAN OF WATER (WATER SHOULD COME UP SIDES OF CASSEROLE 1 INCH) SPRINKLE WITH NUTMEG PLACE BOTH IN PREHEATED 350 DEGREE OVEN. BAKES ABOUT 1 HOUR 30 MINS (OR UNTIL KNIFE INSERTED IN MIDDLE OF CASSEROLE COMES OUT "CLEAN") SERVES 4 TO 6 PEOPLE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RICE PUDDING WITH RASPBERRY SAUCE (01/16/94) (3:28) 2/3 - CUP SUGAR 1/2 - CUP WATER 2 - ENVELOPES UNFLAVORED GELATIN 1/2 - TSP SALT 2 - CUPS MILK 1 1/2 - CUPS COOKED RICE 2 - TSP VANILLA 1 - CUP WHIPPING CREAM RASPBERRY SAUCE (BELOW) HEAT SUGAR, WATER, GELATIN AND SALT IN 2 QUART SAUCEPAN, STIRRING CONSTANTLY, UNTIL GELATIN IS DISSOLVED, ABOUT 1 MINUTE. STIR IN MILK, RICE AND VANILLA. PLACE SAUCEPAN IN BOWL OF ICED WATER, STIRRING OCCASIONALLY, UNTIL MIXTURE MOUNDS SLIGHTLY WHEN DROPPED FROM A SPOON, ABOUT 10 MINUTES. BEAT WHIPPING CREAM IN CHILLED BOWL UNTIL STIFF. FOLD WHIPPED CREAM INTO RICE MIXTURE. POUR INTO UNGREASED 6 CUP MOLD OR SERVING BOWL. COVER AND REFRIGERATE UNTIL FIRM, ABOUT 3 HOURS. UNMOLD BY DIPPING BRIEFLY IN WARM WATER AND LOOSENING EDGE WITH SPATULA; INVERT ON SERVING PLATE. SERVE WITH RASPBERRY SAUCE. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROCKY ROAD BANANA PUDDING (01/16/94) (3:29) 1 - 3 1/2 OZ PACKAGE CHOCOLATE PUDDING AND PIE FILLING MIX (NOT INSTANT) 2 - CUPS MILK 2 - BANANAS, PEELED AND SLICED 2 - CUPS MINIATURE MARSHMALLOWS 1/2 - CUP CHOPPED WALNUTS COMBINE PUDDING MIX AND MILK IN A SAUCEPAN. MAKE PUDDING ACCORDING TO PACKAGE DIRECTIONS. LET IT COOL. FOLD BANANAS, MARSHMALLOWS AND NUTS INTO PUDDING. MAKES 5 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RUM-BUTTERSCOTCH PUDDING (01/07/94) (22:05) 1 CUP WATER OR SYRUP FROM CANNED FRUIT 3/4 CUP BROWN SUGAR, PACKED 2 TABLESP. BUTTER OR MARGARINE 1 TEASP. RUM EXTRACT LIGHT CREAM START HEATING OVEN TO 375X F. GREASE 10" X 6" X 2" PAN. HEAT WATER BROWN SUGAR, AND BUTTER TO BOILING POINT; ADD RUM EXTRACT; POUR OVER BISCUITS. BAKE 30 MIN. SERVE WARM, WITH LIGHT OR WHIPPED CREAM, IF DESIRED. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SCOTCH APPLE PUDDING (08-31-93) (0:50) SERVINGS: 6 4 EA LARGE APPLES 1/3 C SUGAR 1/8 T CINNAMON 1/8 T SALT 1 T BUTTER 1/2 C ROLLED OATS 1 1/2 C SKIM MILK CUT APPLES INTO SLICES. COMBINE SUGAR, CINNAMON, AND SALT. PLACE HALF THE APPLES IN A NONSTICK BAKING DISH AND SPRINKLE WITH HALF THE SUGAR MIXTURE. DOT WITH HALF THE BUTTER. SPRINKLE HALF THE OATS OVER ALL. ARRANGE ANOTHER SERIES OF LAYERS. THEN ADD MILK. COVER AND BAKE 350F FOR 45 MIN. REMOVE THE COVER AND BAKE 15 MIN. MORE. SERVE HOT OR COLD. CAL: 155, FAT: 2/5G. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SINFULLY GOOD BREAD PUDDING (01/16/94) (3:32) 1 - LOAF TOASTED FRENCH BREAD, BROKEN AND SOAKED IN: 4 - CUPS MILK 3 - EGGS, BEATEN 1 1/4 - CUPS SUGAR 2 - TBSP VANILLA 1 - CUP RAISINS 2 - TBSP BUTTER, MELTED WHISKEY SAUCE: 1 - CUP SUGAR 6 - TBSP MARGARINE 1 - EGG, BEATEN WHISKEY TO TASTE PREHEAT OVEN TO 325 DEGREES. COMBINE SOAKED BREAD AND MILK, EGGS, SUGAR AND VANILLA. STIR IN RAISINS. POUR BUTTER INTO 9" SQUARE DISH. ADD PUDDING MIXTURE AND BAKE 35 TO 45 MINUTES, UNTIL GOLDEN BROWN. WHISKEY SAUCE: HEAT SUGAR IN MARGARINE IN DOUBLE BOILER JUST UNTIL SUGAR IS DISSOLVED. QUICKLY STIR IN EGG AND BLEND THOROUGHLY. COOL AND STIR IN YOUR CHOICE OF WHISKEY. TO SERVE, SPOON PUDDING INTO STEMWARE AND DRIZZLE WITH WARM SAUCE. SERVES 12. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPICY OATMEAL PUDDING (01/16/94) (3:29) 1 - CUP SIFTED ENRICHED ALL-PURPOSE FLOUR 1 - TSP CINNAMON 1 - CUP UNCOOKED OATMEAL 3/4 - CUP SUGAR 3/4 - CUP CHOPPED DATES OR RAISINS 3 - TBSP SHORTENING 3/4 - TSP SALT 1 1/8 - TSP BAKING SODA 1 1/8 - CUPS BUTTERMILK 1 1/2 - TSP VANILLA SIFT FLOUR, SUGAR, SALT, SODA AND CINNAMON. ADD OATMEAL AND DATES OR RAISINS. ADD MELTED SHORTENING TO BUTTERMILK. ADD TO DRY INGREDIENTS. ADD VANILLA. POUR INTO WELL GREASED PUDDING PAN OR SQUAT COFFEE CAN. COVER WITH WAXED PAPER AND TIE SECURELY. PLACE IN SAUCEPAN WITH WATER. HEAT ON HIGH UNTIL STEAM ESCAPES FROM VENTED WAXED PAPER COVER; THEN TURN TO MEDIUM AND COOK ONE HOUR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STEAMED CHOCOLATE PUDDING WITH CREAM SAUCE (01/07/94) (22:09) 3 TABLESPOONS BUTTER 2/3 CUP SUGAR 1 EGG 1 CUP MILK 2 1/2 CUPS FLOUR 4 1/2 TEASPOONS BAKING POWDER 2 1/2 SQUARES BITTER CHOCOLATE 1/4 TEASPOON SALT CREAM BUTTER, AND ADD SUGAR GRADUALLY, THEN ADD THE WELL BEATEN EGG. SIFT FLOUR WITH BAKING POWDER AND SALT, AND ADD ALTERNATELY WITH MILK TO FIRST MIXTURE, THEN ADD CHOCOLATE WHICH HAS BEEN MELTED OVER HOT WATER. TURN INTO BUTTERED MOLD. COVER TIGHTLY, AND STEAM TWO HOURS. SERVE WITH CREAM SAUCE. CREAM SAUCE: 1/4 CUP BUTTER 1 CUP POWDERED SUGAR 1/4 CUP HEAVY CREAM 1/2 TEASPOON VANILLA CREAM BUTTER AND SUGAR, ADD VANILLA, AND STIFFLY BEATEN CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STEAMED GINGER PUDDING 1 PACKAGE GINGERBREAD MIX 1 CUP APPLESAUCE 1/4 CUP WATER 1 CUP RAISINS WARM APPLESAUCE OR HARD SAUCE (BELOW) GREASE TEN 6 OUNCE CUSTARD CUPS OR THREE 2 1/2 CUP CANS. IN LARGE MIXER BOWL, BLEND GINGERBREAD MIX (DRY), APPLESAUCE AND WATER. BEAT 2 MINUTES ON MEDIUM SPEED, SCRAPING BOWL FREQUENTLY. STIR IN RAISINS. DIVIDE BATTER AMONG CUPS. PLACE RACK IN DUTCH OVEN AND POUR BOILING WATER INTO PAN UP TO LEVEL OF RACK. PLACE FILLED CUPS ON RACK (WATER SHOULD NOT TOUCH CUPS); COVER DUTCH OVEN. KEEP WATER BOILING OVER LOW HEAT TO STEAM PUDDING IN CUPS 30 MINUTES, CANS 1 1/2 HOURS, OR UNTIL WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN. REMOVE CUPS. IF USING CANS, REMOVE PUDDING AND SLICE. SERVE WARM WITH APPLESAUCE OR HARD SAUCE. HARD SAUCE IN SMALL MIXER BOWL, BLEND 1/2 CUP SOFT BUTTER, 1 EGG WHITE AND 1/2 PACKAGE OF CREAMY WHITE FROSTING MIX (ABOUT 1 1/2 CUPS). BEAT ON HIGH SPEED 1 MINUTE OR UNTIL LIGHT AND FLUFFY. BLEND IN 1/2 TEASPOON RUM FLAVORING. CHILL UNTIL HARD. MAKES 2 CUPS SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STEAMED HOLIDAY PUDDING 1 CUP FLOUR 1 TEASPOON SODA 1 TEASPOON SALT 1 TEASPOON CINNAMON 3/4 TEASPOON MACE 3/4 TEASPOON NUTMEG 1 1/2 CUPS CUT UP RAISINS 2 CUPS CURRANTS 3/4 CUP FINELY CUT UP CITRON 1/3 CUP EACH CUT UP CANDIED ORANGE AND CANDIED LEMON PEEL 1/2 CUP FINELY CHOPPED WALNUTS 1 1/2 CUPS SOFT BREAD CRUMBS 2 CUPS GROUND SUET (1/2 POUND) 1 CUP BROWN SUGAR (PACKED) 3 EGGS, BEATEN 1/4 CUP FRUIT JUICE 1/3 CUP CURRANT JELLY GREASE WELL 2 QUART RING MOLD OR TURK'S HEAD MOLD. MEASURE FLOUR, SODA, SALT, CINNAMON, MACE, AND NUTMEG INTO LARGE BOWL. STIR IN FRUITS, NUTS AND BREAD CRUMBS. MIX SUET, BROWN SUGAR, EGGS, JELLY AND FRUIT JUICE; STIR INTO FLOUR MIXTURE. POUR INTO MOLD; COVER WITH ALUMINUM FOIL. PLACE RACK IN DUTCH OVEN AND POUR BOILING INTO PAN UP TO LEVEL OF RACK. PLACE MOLD ON RACK; COVER DUTCH OVEN. KEEP WATER BOILING OVER LOW HEAT TO STEAM PUDDING 4 HOURS OR UNTIL WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN. UNMOLD; CUT INTO SLICES AND SERVE WARM. MAKES 16 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STEAMED MINCE MEAT PUDDING (01/16/94) (3:23) 1 - 9 OZ CAN MINCED MEAT 1 - CUP ORANGE JUICE 1 - TSP GRATED ORANGE RIND 2 - EGGS 1/2 - CUP FIRMLY PACKED DARK BROWN SUGAR 1 - TBSP RUM FLAVORING 1/2 - CUP DRY BREAD CRUMBS 1 - CUP UNSIFTED FLOUR 2 - TSP BAKING POWDER 1/2 - TSP SALT 1/2 - CUP CHOPPED WALNUTS IN SMALL SAUCEPAN, BREAK MINCE MEAT INTO PIECES; ADD JUICES AND RIND. BOIL BRISKLY 2 MINUTES; STIR OCCASIONALLY. COOL. IN LARGE MIXER BOWL, BEAT EGGS UNTIL LEMON COLORED; ADD SUGAR AND FLAVORING. STIR IN CRUMBS AND MINCE MEAT. SIFT TOGETHER DRY INGREDIENTS; BLEND INTO EGG MIXTURE. STIR IN NUTS. TURN INTO WELL BUTTERED 1 QUART MOLD; COVER WITH ALUMINUM FOIL. PLACE A TRIVET IN A DEEP KETTLE; ADD HOT WATER TO A DEPTH OF 2". PLACE MOLD ON TRIVET. COVER KETTLE. BRING WATER TO A BOIL; REDUCE HEAT TO LOW AND STEAM 1 HOUR. REMOVE FROM KETTLE; UNMOLD. SERVE WITH BRANDIED HARD SAUCE (RECIPE BELOW). GARNISH AS DESIRED. REFRIGERATE LEFTOVERS. MAKES ONE - 1 QUART MOLD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY PUDDING (02/02/94) (20:11) YIELD: 1 SERVINGS 1 CN EAGLE BRAND MILK 1 1/2 C COLD WATER 1 PK INSTANT VANILLA PUDDING (4 SERVING SIZE) 1 CT COOL WHIP (LARGE) 1 QT FRESH SLICED STRAWBERRIES 1 BOX OF VANILLA WAFERS MIX EAGLE BRAND MILK WITH WATER;, BEAT WELL. ADD PUDDING MIX AND BEAT. PUT IN REFRIGERATOR FOR 15 MINUTES. ADD COOL WHIP AND MIX WELL. IN A LARGE 3 QUART BOWL, SPOON 1/4 OF THE PUDDING, TOP WITH 1/4 OF STRAWBERRIES AND 1/4 BOX OF VANILLA WAFERS. ALTERNATE LAYERS ENDING WITH PUDDING. GARNISH TOP WITH 6 CRUSHED VANILLA WAFERS AND A FEW STRAWBERRIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY TAPIOCA PUDDING (01/24/94) (20:46) 1/2 CUP TAPIOCA APPROX 3 1/2 CUPS MILK 1/3 CUP + 1 TSP SUGAR 1 PINT STRAWBERRIES 2 TBSP CORNSTARCH 2 EGG YOLKS 1 TSP LEMON JUICE BOIL 1 1/4 CUPS MILK AND 1 TSP SUGAR. ADD TAPIOCA, LOWER HEAT, AND SIMMER FOR 15 MINUTES. MAKE SURE TAPIOCA DOES NOT SCORCH! IT ABSORBS LIQUID MUCH FASTER THAN RICE! BLEND THE BERRIES. ADD MILK TO MAKE 2 1/4 CUPS LIQUID. ADD REST OF SUGAR, CORNSTARCH, AND EGG YOLKS. POUR INTO TAPIOCA AND COOK OVER MEDIUM HEAT UNTIL THICK. COOK 2 OR THREE MINUTES MORE. COOL. STIR IN LEMON JUICE. REFRIGERATE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEDISH RICE CUSTARD PUDDING (01/16/94) (3:35) 1/2 - CUP UNCOOKED RICE(NOT MINUTE RICE) 3 - CUPS MILK 2 - TBSP BUTTER 3 - EGGS, SLIGHTLY BEATEN 1/2 - CUP SUGAR 1 - TSP VANILLA NUTMEG, CINNAMON RAISINS, OPTIONAL COOK RICE AS DIRECTED ON PACKAGE. SCALD MILK WITH BUTTER IN IT. TO EGGS, ADD SUGAR AND VANILLA. GRADUALLY, ADD SCALDED MILK TO EGG MIXTURE. THEN, STIR IN RICE. POUR INTO UNGREASED CASSEROLE DISH. SPRINKLE WITH NUTMEG AND CINNAMON. ADD RAISINS, IF DESIRED. PLACE CASSEROLE DISH IN PAN OF WATER. BAKE 1 HOUR @ 325 DEGREES. (STIR AFTER IT HAS BAKED 1/2 HOUR. THEN, BAKE ANOTHER 1/2 HOUR. ) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEET ALMOND PUDDING W/RED DATES (05/21/93) (0:11) THIS UNUSUAL DISH AS A DESSERT, AS A MID-WAY COURSE IN A LARGE DINNER, OR AS A SNACK. PUDDING MAY BE MISLEADING, SINCE IT IS REALLY A THICK, HOT SOUP. 1/3 C SWEET RICE FLOUR 2 T + 2 T ALMOND POWDER 1/2 C COLD WATER 3 C COLD MILK 1/4 C GRANULATED SUGAR 1/4 C SLICED PITTED RED DATES 3 T COLD MILK, IF NEEDED IN SMALL BOWL, MIX RICE FLOUR & ALMOND POWDER; ADD COLD WATER A LITTLE AT A TIME TO MAKE A THICK, SMOOTH PASTE. THIN FURTHER WITH 1/2 CUP OF MILK. POUR INTO HEAVY SAUCEPAN, ADD REMAINING MILK, AND SLOWLY HEAT TO JUST UNDER BOILING, STIRRING CONSTANTLY. KEEP STIRRING TO PREVENT LUMPING & BURNING. TURN OFF HEAT, COVER & REMOVE TO COOL PLACE. YOU CAN PREPARE THIS FIRST STAGE ANYTIME AHEAD OF DINNER, KEEP COVERED & REFRIGERATED. PUDDING SHOULD BE FINISHED JUST BEFORE SERVING. JUST BEFORE SERVING, REHEAT PUDDING, STIRRING CONSTANTLY. WHEN HOT, ADD SUGAR A LITTLE AT A TIME. KEEP STIRRING. ADD SLICED DATES. COOK JUST UNDER BOILING POINT FOR 1 MINUTE. ADD EXTRA MILK IF PUDDING BECOMES TOO THICK: IT SHOULD HAVE CONSISTENCY OF MELTED ICE CREAM. POUR INTO INDIVIDUAL BOWLS & SERVE HOT. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TAPIOCA PUDDING (04-09-93) (2:02) IBM 2 CUPS MILK 2 EGGS, SLIGHTLY BEATEN 1/3 CUP SUGAR 1/4 CUP QUICK COOKING TAPIOCA 1 TEASPOON VANILLA 1/4 TEASPOON SALT IN 1.5 QUART CASSEROLE COMBINE ALL INGREDIENTS. MICROWAVE AT HIGH FOR 7 TO 8 MINUTES, OR UNTIL MIXTURE THICKENS, STIRRING WITH WIRE WHISK EVERY 2 MINUTES. POUR INTO INDIVIDUAL DISHES. SERVE WARM, OR CHILL TOPPED WITH WHIPPED CREAM. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TOP HAT RICE PUDDING (01/16/94) (3:11) 1 - LARGE PACKAGE VANILLA PUDDING, COOKED TO PACKAGE DIRECTIONS 1 - CUP RICE, COOKED AND COOLED 1 - MEDIUM CONTAINER OF NON DAIRY WHIPPED TOPPING RAISINS TO TASTE COOK VANILLA PUDDING. LET COOL. COOK RICE AND LET COOL. ADD BOTH TO WHIPPED TOPPING. IF ADDING RAISINS; SIMMER DESIRED AMOUNT IN A PAN OF WATER FOR PLUMPNESS. DRAIN AND ADD TO REST OF INGREDIENTS REFRIGERATE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= UPSIDE-DOWN DATE PUDDING (01/07/94) (21:57) 1 CUP PITTED 1 EGG 1/2 TEASPOON BAKING DATES, CUT UP 2 TABLESPOONS BUTTER POWDER 1 CUP BOILING WATER OR MARGARINE, 1/2 TEASPOON SALT MELTED 1 CUP CHOPPED 1/2 CUP GRANULATED 1 1/2 CUPS SIFTED CALIFORNIA WALNUTS SUGAR ENRICHED FLOUR 1 RECIPE BROWN-SUGAR 1/2 CUP BROWN SUGAR 1 TEASPOON SODA SAUCE COMBINE DATES AND WATER. BLEND SUGARS, EGG, AND BUTTER. SIFT TOGETHER DRY INGREDIENTS; ADD TO SUGAR MIXTURE. STIR IN NUTS AND COOLED DATE MIXTURE. POUR INTO 11X7X1 1/2 INCH BAKING DISH. TOP WITH BROWN-SUGAR SAUCE: COMBINE 1 1/2 CUPS BROWN SUGAR, 1 TABLESPOON BUTTER OR MARGARINE, AND 1 1/2 CUPS BOILING WATER. BAKE IN MODERATE OVEN (375X) ABOUT 40 MINUTES. CUT IN SQUARES; INVERT ON PLATES. SERVE WARM WITH WHIPPED CREAM. MAKES 9 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WOODFORD PUDDING (01/16/94) (3:13) 1 - CUP SUGAR 1/2 - CUP BUTTER, SOFTENED 1/2 - CUP FLOUR 1/2 - TSP CINNAMON 1/2 - TSP NUTMEG 1 - TSP BAKING SODA 1 - TBSP BUTTERMILK 3 - EGGS 1 - CUP BLACKBERRY JAM BOURBON SAUCE (RECIPE BELOW) GREASE 9" SQUARE CAKE PAN; SET ASIDE. CREAM SUGAR AND BUTTER. SIFT FLOUR, CINNAMON AND NUTMEG TOGETHER. DISSOLVE BAKING SODA IN BUTTERMILK. BEAT EGGS INTO BUTTER MIXTURE, ONE EGG AT A TIME, BLENDING THOROUGHLY. ADD FLOUR MIXTURE TO THIS AND STIR IN BUTTERMILK. BLEND IN JAM. POUR INTO PREPARED PAN AND BAKE @ 325 DEGREES FOR 40 MINUTES OR UNTIL SPONGY IN THE CENTER. COOL ON RACK AND CUT INTO 9 SQUARES. SERVE HOT BOURBON SAUCE OVER PUDDING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= YEOLA'S BREAD PUDDING (05/17/93) (2:04) SERVINGS: 6 10 EA SLICES STALE BREAD 3 EA EGGS, BEATEN 2 C SUGAR 1/2 C OLEO 1 C RAISINS 1 C PECAN PIECES 1 CN (16 OZ) FRUIT COCKTAIL/JUICE 1 CN PET MILK (12 OZ) 1 C WATER 2 T VANILLA BUTTERNUT FLAVORING PUT EVERYTHING IN A LARGE BOWL AND MIX IT UP. YEOLA SAYS THAT SHE USES HER HANDS TO MAKE SURE IT'S WELL BLENDED. THEN TURN INTO A GREASED 9 X 13-INCH PAN AND BAKE IN A 400-DEGREE OVEN FOR 1 HOUR AND 20 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= YORKSHIRE PUDDING (05/17/93) (2:06) SERVINGS: 2 2 EA EGGS 1 1/2 C FLOUR 1 X SALT, PINCH 1 X MILK 2 T BEEF FAT BEAT EGGS AND SALT SLIGHTLY WITH FORK. ADD FLOUR GRADUALLY, BEAT, ADD MILK A LITTLE AT A TIME UNTIL SMOOTH. ADD MORE MILK TO MAKE A BATTER LIKE A RATHER THIN PANCAKE BATTER. LET STAND 1 HOUR. PUT 2 TABLESPOONS BEEF FAT IN BAKING PAN AND HEAT IN OVEN. POUR BATTER ON HOT FAT. BAKE 20 MINUTES IN 425 DEGREE OVEN. THE PERFECT ACCOMPANIMENT TO RIB ROAST! -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= YORKSHIRE PUDDING 1 (03/14/94) (19:54) 2 CUPS FLOUR 3 EGGS 2 CUPS LIQUID - 1 3/4 CUPS MILK PLUS 1/4 CUP WATER 1 TSP BUTTER COMBINE ABOVE INGREDIENTS & BEAT WELL. IT IS BEST DONE EARLY IN DAY AND LET SIT ON COUNTER & EVERYTIME YOU THINK ABOUT IT GIVE IT A BEAT WITH THE FORK. HEAT OVEN TO 425 DEGREES. PUT OIL TO COVER BOTTOM OF 12 MUFFIN TRAYS (NOT A SPRAY IT BURNS). HEAT OIL THEN POUR BATTER 3/4 FULL IN THE MUFFIN TRAYS. AFTER PUDDINGS HAVE RISEN ABOUT 10 MINS REDUCE OVEN GRADUALLY FIRST TO 410 THEN 400 THEN 375. COOK FOR ABOUT 30 MINS UNTIL BROWN BUT NOT TOO MUCH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=