A panoply of puddings

on .

{gallery}March11/flan:210:270:1:2{/gallery}Pizza Casserole

Flan Custard

6 large eggs
4 large egg yolks
3?4 cup plus 2 tbls. sugar
1?4 tsp. salt
2 cups whipping cream
3 1?2 cups milk
Caramel Layer:
2 cups sugar
2/3 cup water

Custard: In large bowl, whisk together eggs, egg yolks, sugar and salt just until blended. Add milk, cream and vanilla. Whisk until blended without creating foam. Strain mixture into a pitcher; set aside. Place twelve (8 oz.) custard cups into two 9x13-inch cake pans. Set aside. Caramel: Combine sugar and water in a large, heavy skillet. Stir over high heat until dissolved. Cook over high heat without stirring until mixture is a deep amber color, gently swirling skillet occasionally. Quickly pour caramel into the custard cups. Tilt cups to coat sides. Pour about 4 cups hot water into baking pan and place custard cups in the water (water should be at least halfway up cups). Bake at 350° until custard centers are gently set. Transfer cups to rack. Cool. Chill two hours. To serve, run sharp knife around flan. Invert custard cups onto plates. Yields 12 servings. Mrs. Richard Delanty, Camdenton, Mo.

Cherry Custard Pie
1 (8 oz.) package cream cheese, softened
1 cup sour cream
1?2 cup milk
1 (5.1 oz.) package instant vanilla pudding
1 (27 oz.) can cherry pie filling
1 baked 9-inch pie shell
Beat together the first three ingredients using the slow speed of a mixer. Fold in the dry pudding mix. Reserve 1?2 cup cherry pie filling and fold the remainder into the pudding mixture; do not over fold/mix. Spoon the mixture into pie shell and top with remaining cherry pie filling. Chill. Yields 6 to 8 servings. Dortha Strack, Cape Girardeau, Mo.

Rhubarb Pudding
1 quart diced rhubarb
1 cup sugar
1?2 cup butter, melted
1 tsp. vanilla
2 eggs. well beaten
1 cup flour
1 tsp. baking powder
1?2 cup sugar
1?4 tsp. salt

Mix rhubarb and 1 cup sugar. Arrange in 2-quart baking dish. Combine all remaining ingredients and mix well. Pour over rhubarb. Bake at 375° for 35 to 40 minutes. Yields 6 to 8 servings. Marlo Bockting, Morrison, Mo.

Hawaiian Dessert Pudding
1 (18 1?4 oz.) package yellow cake mix
3 (4 oz.) packages instant vanilla pudding mix
4 cups cold milk
1 1?2 tsp. coconut extract
1 (8 oz.) package cream cheese
1 (20 oz.) can crushed pineapple, well drained
2 cups heavy cream, whipped and sweetened
2 cups flaked coconut, toasted
Mix cake batter according to package directions. Pour into a greased 9x13x2-inch baking pan. Bake at 350° for 25 minutes or until the cakes tests done. Cool completely. In a large mixing bowl, combine pudding mixes, milk and coconut extract. Beat for 2 minutes. Add cream cheese and beat well. Stir in pineapple. Spread over cooled cake. Top with whipped cream. Sprinkle with coconut. Chill for at least 2 hours. Yields 8 servings. Clara Gingerich, Clark, Mo.

Mississippi Mud Dessert
1 stick oleo
1 cup nuts, chopped
1 cup flour
1 (8 oz.) package cream cheese
1 cup Cool Whip
1 cup sugar
2 (5.9 oz.) boxes instant pudding (vanilla, chocolate or a mixture of the two)
Mix oleo, chopped nuts and flour together; pat into a 9x13-inch dish. Bake at 350° for 15 to 20 minutes. Cool. Beat together the cream cheese, Cool Whip and sugar; spread over crust. Beat the pudding until smooth; pour on top of cream-cheese layer. Spread extra Cool Whip on top and sprinkle nuts over it. Chill well and serve. Yields 8 servings. Delbert Gingerich, Clark, Mo.
Strawberry Fluff Pudding
4 cups strawberries, mashed
1 cup sugar
1 cup marshmallows
1 (12 oz.) tub Cool Whip
1 angel food cake, cubed
Add sugar to mashed berries and mix well. Add marshmallows and Cool Whip; mix well. Add angel food cake cubes and fold gently. Chill well. Yields 12 servings. Mrs. Henry Yoder, Clark, Mo.

Orange Buttermilk Gelled Salad
1 (8.5 oz.) can crushed pineapple in syrup
1 (6 oz.) package orange Jell-O
2 cups buttermilk
1 (8 oz.) carton frozen whipped topping, thawed
1?4 cup nuts, chopped pecans
In large saucepan brink pineapple and syrup to a boil. Remove from heat; stir in Jell-O. Cool to room temperature. Stir in buttermilk. Fold in whipped topping and pecans. Pour into 8-cup mold. Chill 4 hours or overnight. Yields 8 to 10 servings. Lizzie Gingerich, Clark, Mo.
Chocolate Banana Smoothies
2 cups cold 2% milk
1 (1.4 oz.) package sugar-free instant chocolate pudding mix
2 tbls. vanilla extract
2 large ripe frozen bananas, sliced
2 cups coarsely crushed ice cubes
In a blender, combine milk, pudding mix and vanilla extract. Cover and process until well blended. Add bananas and ice; cover and process until smooth. Pour into chilled glasses; serve immediately. Yields 4 servings. Kristy Blanchard, Sheldon, Mo.

Coconut Custard Pie
4 eggs
1 1?2 tsp. vanilla
2 cups milk
1?2 cup flour
3?4 cup sugar
6 tbls. margarine, softened
1 cup coconut
Place eggs, vanilla, milk, flour, sugar, margarine and coconut in a blender and mix well. Grease and flour a large, deep-dish pie pan. Pour mixture in and bake for 1 hour at 350° or until filling is set. Yields 8 servings. Josephine Steinman, Argyle, Mo.
No-Sugar Baked Custard
2 eggs, slightly beaten
1 1?4 tsp. liquid non-sugar sweetner
1?4 tsp. salt
1 tsp. vanilla
2 cups scalded milk (skim)
Nutmeg to taste
Combine eggs, sweetener, salt and vanilla in mixing bowl. Add scalded milk gradually; blend well. Pour into 5 cup ungreased baking dish. Sprinkle with nutmeg. Bake at 300° for 55 to 60 minutes or until knife comes out clean when inserted 1-inch from edge. Yields 8 servings. Georgia Robinson, Greentop, Mo.

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