Recipes

Pudding pleasures

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Quick and tasty treats for the family

Oreo Pudding
1 (12 oz.) package Oreo cookies
¼ cup butter
1 (8 oz.) package cream cheese
1 cup powdered sugar
1 (3.4 oz.) box instant pudding
1 (12 oz.) container Cool Whip

Crush the cookies with potato masher. Press evenly into top; set aside. In a mixing bowl, mix butter and cream cheese until fluffy. Add powdered sugar; mix well. Add pudding which has been mixed according to directions on box. Fold in Cool Whip. Spread mixture over cookie crumbs. Sprinkle reserved cookies on top. Yields 12 to 18 servings. Annie Gingerich, Clark, Mo

Pear Pudding
2 (15 oz.) cans pear halves in light syrup
1⁄3 cup all-purpose flour
¼ cup sugar
½ cup plain low-fat or fat-free yogurt
2 eggs
1 tsp. vanilla
3 tbls. brown sugar
Preheat oven to 375°. Drain pears, reserving ¼ cup of the syrup. Score round side of pear halves with shallow, crosswise cuts. Set aside pears and syrup. Place flour and sugar in a blender or food processor. Cover and blend to prevent flour from clumping. Add yogurt, eggs, vanilla and reserved pear syrup; process until smooth. Grease 9 ½-inch deep quiche dish or an 8x8 baking pan. Arrange pear halves, cut-side down, in dish. Pour batter over fruit. Sprinkle with brown sugar. Bake 25 to 30 minutes or until center is just set when gently shaken. Cool on wire rack about 30 minutes. Yields 6 servings. Louise Watkins, Thayer, Mo.

Chocolate Éclair Pudding
2 (3.4 oz.) boxes instant vanilla pudding
3 cups milk
1 (8 oz.) package cream cheese
1 (8 oz.) container Cool Whip
Graham crackers
Milk chocolate frosting

Mix pudding and milk. Fold in softened cream cheese and cool whip. Line a 9x13-inch pan with graham crackers. Put half of the pudding mixture on top, then layer with more graham crackers. Put the rest of pudding mixture on top of the layer of graham crackers. Then frost with a container of ready-to-use milk chocolate frosting. Chill for 2 hours or overnight. Yields 16 to 24 servings. Judy Griffin, Eldridge, Mo.

Mrs. H’s Famous Butterfinger Dessert
1 package graham crackers
10 soda cracker squares
4 tbls. sugar
1 stick butter or margarine, melted
2 (3 oz.) packages instant vanilla or French vanilla pudding
2 cups milk
3 cups vanilla ice cream, softened
1 tsp. vanilla
1 (8 oz.) tub Cool Whip
2 (3.9 oz.) Butterfinger candy bars, chilled

Finely crush graham and soda crackers. Add sugar and mix with melted butter or margarine. Reserve ½ cup of crumbs for top and press remaining mixture into a 9x13-inch pan with a lid. Mix pudding and milk with a mixer. Add softened ice cream and vanilla. Mix well. Pour mixture over crumbs and chill until firm. Spread Cool Whip over the pudding mixture. Crush candy bars and mix with reserved crumbs. Sprinkle mixture on top. May freeze or chill. If freezing, do not put the crumbs or Butterfinger on top until completely thawed before serving. Yields 16 to 20 servings. Carolyn Harms, Leeton, Mo.
 

Caramel Pudding
¾ cup milk
½ cup water
2 egg yolks
½ cup packed brown sugar
¼ cup all-purpose flour
¼ tsp. salt
1 ½ tsp. butter
1 tsp. vanilla extract
2 tbls. whipped topping
2 tsp. English toffee bits or almond brickle chips
In a blender, combine the first six ingredients; cover and process until smooth. Pour into a small saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Remove from the heat; stir in butter and vanilla. Pour pudding into 2 dessert dishes. Serve warm or chilled. Garnish with whipped topping and toffee bits. Yields 6 servings. Miss Mary Miller, Clark, Mo.

Cappuccino Pudding dessert
1 (3.4 oz.) package
vanilla instant pudding
2 tsp. instant coffee
2 cups cold milk
Topping:
1⁄8 tsp. ground
cinnamon
1 cup Cool Whip
Mix together first 3 ingredients. Pour mixture into 5 small dessert dishes. Refrigerate for 1 hour. Mix together topping ingredients and spoon onto pudding mixture. Yields 5 servings. Jessica Asbury, Blue Springs, Mo.

Kansas Dirt Pudding
2 (3.5 oz.) package vanilla instant pudding, made to directions on box
1 (8 oz.) package cream cheese
1 (12 oz.) container
Cool Whip
1 ½ lb. Oreo cookies, crushed

Mix pudding, cream cheese and Cool Whip together. Layer in bowl, starting with cookies and ending with cookies on top. Yields 6 servings. Miss Katie Ann Miller, Clark, Mo.

Chocolate Pudding
½ cup sugar
2 tbls. cornstarch
¼ tsp. salt
1 egg, beaten
2 cups milk
2 squares (or 2 oz.) unsweetened chocolate
1 tbls. butter or margarine
1 ½ tsp. vanilla
In the top pan of a double boiler, mix together sugar, cornstarch, salt and beaten egg. Gradually stir in milk. Put top pan over simmering water, in bottom of double boiler. Add chocolate. Stir until chocolate melts and pudding thickens. Remove top pan from water; blend in butter and vanilla. Pour into sherbet glasses. Chill. Yields 4 to 6 servings. Kristy Blanchard, Sheldon, Mo.

Banana Pudding
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 cup cold milk
1 (3.4 oz.) package instant vanilla pudding mix
1 (8 oz.) container whipped topping
52 vanilla wafers
4 medium firm bananas, sliced

In a mixing bowl, beat cream cheese until smooth. Beat in condensed milk; set aside. In another bowl whisk milk and pudding mix and add to cream cheese mixture. Fold in whipped topping. Place a third of the vanilla wafers in a 2 ½ quart glass bowl. Top with a third of the bananas and pudding mixture. Repeat layers twice. Refrigerate until serving. Yields 10 to 12 servings. Kathy C. Gingerich, Clark, Mo.

Coconut Cream Pudding
1 ¼ cup sugar, divided
¼ cup cornstarch
3 cups milk
4 eggs, separated
1 cup coconut, flaked
1 tsp. vanilla extract
Vanilla wafers
In a heavy saucepan, combine ¾ cup sugar and cornstarch; stir in milk. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat. Beat egg yolks; stir 1 cup hot milk mixture into yolks; return to pan. Cook and stir over medium heat until gently boiling; cook and stir 2 minutes more. Remove from heat; cool to lukewarm. Stir in coconut and vanilla. Put a thin layer of crumbled vanilla wafers in an ungreased 8-inch square baking dish. In a mixing bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peak forms. Spread pudding over wafers; spread egg whites on, sealing edges. Bake at 350° for 10 to 15 minutes or until browned. Can Serve warm or cold. Yields 9 servings. Susie Gingerich, Clark, Mo.

Flip for flapjacks

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Farmhouse Banana Pancakes

2 ripe medium bananas
1 cup all-purpose flour
1 tbls. sugar
2 tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
¾ cup milk
2 tbls. butter, melted
1 large egg
Vegetable oil to coat pan

In a mixing bowl, mash one banana. Cut remaining banana into ½ inch pieces and set aside. In a large bowl, sift flour, sugar, baking powder, salt and baking soda. Add milk, butter and egg into mashed banana. Beat with a wire whisk until well blended. Add milk mixture to flour mixture and stir just until flour is moistened (do not over mix). Fold in diced banana. Heat griddle or skillet over medium heat until hot; brush lightly with oil. Drop batter by ¼ cups onto hot griddle cook for 4 to 6 minutes or until golden brown and flip. Transfer pancakes to warm platter. Keep warm or serve at once with banana, maple syrup and cream if desired. Yields 4 to 6 servings. Mrs. Henry Yoder, Clark, Mo

Eggnog Pancakes
2 cups pancake mix
1 egg
1 ½ cups eggnog
1 ½ tsp. vanilla extract
Pinch of ground nutmeg
1 (16 oz.) can whole-berry or jellied cranberry sauce

Place the pancake mix in a bowl. In another bowl, whisk egg, eggnog, vanilla and nutmeg; stir into pancake mix just until moistened. Pour batter by 1⁄3 cups onto a lightly greased, hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cranberry sauce. Yields 6 servings. Anna Shirk, Barnett, Mo.

Baked Cranberry-Apple Pancakes
2 tbls. butter or margarine
¼ cup dried cranberries
1 small apple, peeled, cored and chopped
¼ cup brown sugar, packed
1 tsp. finely shredded orange peel (set aside)
¼ cup orange juice
¾ cup flour
4 tsp. sugar
½ tsp. baking powder
½ tsp. baking soda
1⁄8 tsp. salt
1 egg, beaten
½ cup buttermilk
4 tsp. cooking oil

Melt butter in 9-inch pie plate. Stir in dried cranberries and apple. Bring brown sugar and orange juice to a boil. Reduce heat to medium and continue to boil for 5 minutes. Pour brown sugar mixture over fruit. Blend flour, sugar, baking powder, baking soda and salt. Make a well in center of flour mixture. Set aside. Stir together the egg, buttermilk, oil and reserved orange peel. Add egg mixture, all at once, to flour mixture. Stir until combined. Pour batter over fruit mixture. Bake at 350° for 15 minutes or until top springs back when lightly touched. Cool on wire rack for 5 minutes. Carefully invert pancake onto a serving platter. Cut into wedges. Yields 8 servings. Martha Powell. Centralia, Mo.

Tuna-Sauced Waffles
2⁄3 cup milk
2 tbls. salad oil
1 egg, well beaten
1 cup packaged biscuit mix
Creamy Tuna Sauce:
2 tbls. onion, finely chopped
¼ cup green pepper, cut into strips
1 (10.5 oz.) can cream of mushroom soup
1 (7 oz.) can chunk-style tuna, drained and broken up
1 (3 oz.) can mushrooms chopped
½ cup of milk

Processed American cheese, shredded
Combine milk, oil and egg. Stir into biscuit mix; mix well. Bake in preheated waffle maker. Add butter to a skillet and cook onions until tender, but not brown. Add green peppers and continue to cook for one minute more. Stir in can of cream of mushroom, tuna, mushrooms and milk; heat until boiling. Stir occasionally. Serve over waffles. Sprinkle each waffle with shredded cheese. Anna Shetler, Madison, Mo.

Blue Ribbon Pancakes
1 ¼ cup flour
1 tsp. baking powder
1 tsp. baking soda
Pinch of salt
1 egg, beaten
1 ¼ cups buttermilk
2 tbls. butter, melted
¼ cup sugar

Stir together flour, baking soda, baking powder and salt; mix egg and butter milk; add to flour mixture, stirring until smooth. Add melted butter and sugar. Fry on greased griddle. Yields 4 servings. Sheryl Riley, Unionville, Mo.

Crisp and Tender Corn Waffles
2 eggs, separated
2 cups flour
2 ½ tsp. baking powder
½ tsp. salt
1 ½ cups milk
1 (8.5 oz.) can creamed corn
½ cup vegetable oil

Place the egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. In a large bowl, combine flour, baking powder and salt. Combine milk, corn, egg yolks and oil; stir into dry ingredients just until combined. Beat reserved egg whites until stiff peaks form; fold into batter. Pour batter by ¼ cup full into a preheated waffle iron; bake according to the manufacturer’s directions until golden brown. Mrs. Eli Miller, Clark, Mo.

Blueberry Oatmeal Pancakes
2 eggs, beaten
2 tbls. oil
1 cup milk
2⁄3 cup water
½ cup fresh blueberries
2 cups all-purpose flour
1 cup quick oats
2 tbls. sugar
2 tbls. baking powder
½ tsp. salt

Mix dry ingredients, add eggs, oil, milk and water. Stir only until mixed. Add blueberries; stir. Fry pancakes in a lightly oiled electric skillet at 300°. Yields 8 servings. Mrs. Able Leinback, Versailles, Mo.

Chocolate Chip Pancakes
1 ¼ cups flour
1 tbls. baking powder
1 tbls. sugar
2 tbls. oil
1 cup milk
Mini chocolate chips

Mix dry ingredients; add oil and milk. Mix with whisk until blended. Put butter in skillet and heat until melted. Put about 4 tablespoons batter per pancake in skillet. Add 1 teaspoon mini chocolate chips to each pancake. Cook until golden brown. Flip pancakes and cook other side until golden brown. Yields 6 large pancakes. Tammy Ostendorf, Cape Girardeau, Mo.

Potato Pancakes
3 cups potatoes, peeled and shredded
3 eggs, well beaten
1 ½ tbls. flour
1 tsp. baking powder
½ to 1 tsp. salt
½ tsp. grated onion or powdered garlic

In a mixing bowl, gently combine potatoes and eggs. Combine dry ingredients and onion (or garlic); stir into potato mixture. Drop by tablespoon onto a preheated and greased skillet; brown lightly on both sides. Serve with applesauce, eggs, syrup and or meat of any kind. Barbara Borntrager, Clark, Mo.

This month’s recipes were tested by the east central district of The Missouri
Association for Family and Community Education.

Macaroni recipes will be featured in the May issue of Today’s Farmer.
To be eligible for consideration, your recipe must be received by Feb. 11. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to:
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