Donut Bread Pudding

Ingredients

• Servings: 6
• 6 stale doughnuts, broken into bite-size pieces
• 1 large apple - peeled, cored, and chopped
• 1 1/2 cups half-and-half
• 1/4 cup white sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 3/4 teaspoon ground cinnamon
• 2 tablespoons maple syrup, or more to taste

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). butter an 8x8-inch baking dish.
• mix doughnuts and apple together in the prepared baking dish.
• whisk half-and-half, sugar, eggs, vanilla, and cinnamon together in a bowl. pour half-and-half mixture over donuts and apples in the baking dish. let sit until liquid is absorbed, stirring occasionally, about 15 minutes.
• bake in the preheated oven until golden, about 30 minutes. cool and drizzle with maple syrup.

simple christmas cake

Ingredients

• Servings: 1
• cooking spray
• 1 (18.25 ounce) package yellow cake mix with pudding (such as betty crocker®)
• 3 eggs
• 1/3 cup
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/4 cup
• 1/4 cup water
• 1 cup white sugar
• 1/2 cup butter
• 1 teaspoon confectioners' sugar for sprinkling

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 2 hrs 5 mins


• preheat oven to 350 degrees f (175 degrees c). spray a fluted tube pan (such as a bundt®) with cooking spray.
• place the cake mix, eggs, 1/3 cup of , 1/2 cup of water, and the vegetable oil into a large bowl. beat until smooth with an electric mixer on low speed, about 3 minutes.
• pour the batter into the prepared pan.
• bake in the preheated oven until the cake has risen and the top is lightly golden brown, about 40 minutes. a toothpick inserted into the center of the cake should come out clean.
• while cake is baking, make the glaze. in a saucepan over medium heat, combine 1/4 cup of , 1/4 cup of water, sugar, and butter. stir and heat until all the sugar has dissolved and the butter is melted. turn off heat.
• remove the cake from the oven. while still hot and in the pan, poke the cake all over with a long skewer to make many deep holes.
• pour the glaze over the hot cake. allow the cake to cool until the cake separates slightly from the side of the pan, 10 to 12 minutes.
• line a jellyroll pan or large baking sheet with waxed paper. carefully place the lined pan over the top of the cake pan, and flip the cake pan over to release the cake the waxed paper. if desired, transfer cake to a serving platter.
• let the cake cool thoroughly and sprinkle lightly with confectioners' sugar before slicing.

Persimmon Pudding Pie

Ingredients

• Servings: 8
• 2 tablespoons butter, melted
• 2 cups persimmon pulp
• 2 cups white sugar
• 3 eggs, lightly beaten
• 1 1/4 cups buttermilk
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 325 degrees f (165 degrees c). spread melted butter evenly over the bottom of a baking dish.
• beat persimmon pulp and sugar together in a bowl; beat in eggs. beat in buttermilk and baking soda.
• sift flour, baking powder, cinnamon, and salt together in a bowl. gradually add flour mixture to persimmon mixture, stirring until well incorporated; stir in vanilla extract. pour persimmon batter into prepared baking dish.
• bake in the preheated oven until lightly golden and cooked through, about 1 hour.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Chef John's Popovers

Ingredients

• Servings: 8
• 1 tablespoon butter
• cooking spray
• 2 large eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 pinch cayenne pepper
• 2 tablespoons shredded cheddar cheese (optional)

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• grease a 6-tin muffin pan with butter and cooking spray.
• whisk eggs, milk, flour, salt, and cayenne pepper together in a small bowl until smooth. pour batter into each muffin tin, filling to about 3/4 of the way up the sides. sprinkle about 1 teaspoon of grated cheddar cheese atop each popover.
• place pan in a cold oven. heat to 450 degrees f (230 degrees c) and bake until puffed and well-browned, about 30 minutes.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Southern Possum Pie

Ingredients

• Servings: 8
• 2 (3 ounce) packages cream cheese, softened
• 3/4 cup confectioners' sugar
• 1 (9 inch) prepared graham cracker crust
• 1/4 cup chopped pecans
• 1/3 cup instant chocolate pudding mix
• 1/4 cup instant vanilla pudding mix
• 2 cups cold milk
• 3/4 teaspoon vanilla extract
• 1/2 cup heavy cream, whipped
• 30 pecan halves

Recipe

Preparation Time: 30 mins Ready Time: 2 hrs 30 mins


• beat the softened cream cheese and confectioners' sugar until smooth. spread the mixture into the bottom of the prepared graham cracker crust. sprinkle the chopped pecans over the mixture.
• stir together the chocolate and vanilla pudding mixes. pour in the milk and vanilla extract; beat on low speed for 2 minutes. spoon into the pie pan. cover and refrigerate for at least 2 hours. top with the prepared whipped cream and pecan halves.

Grandma's Float

Ingredients

• Servings: 2
• 1/4 cup all-purpose flour
• 2 tablespoons white sugar
• 2 egg yolks
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 egg whites
• 2 tablespoons white sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• whisk the flour and 2 tablespoons of white sugar together in a small bowl until combined; set aside. whisk together the egg yolks, milk, and 1 teaspoon vanilla extract in a small saucepan until smooth. place the saucepan over medium-high heat, and stir constantly. once the mixture is warm, whisk in the flour mixture, and continue cooking until the sauce has thickened, about 5 minutes. whisk constantly as the sauce cooks to keep it from scorching. once thick, keep warm over low heat.
• beat egg whites until foamy in a large glass or metal mixing bowl. gradually add the remaining 2 tablespoons sugar, continuing to beat until stiff peaks form. lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. finally, beat in the remaining 1 teaspoon vanilla extract.
• pour the hot sauce over the egg whites, and gently fold together using a rubber scraper until well incorporated. do not mix vigorously, or the egg whites will deflate. serve warm.

grandpere dans le sirop

Ingredients

• Servings: 6
• 2 cups packed brown sugar
• 2 cups water
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup white sugar
• 1 tablespoon baking powder
• 1 pinch salt
• 1/3 cup cold butter
• 3/4 cup milk
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large saucepan, mix together the brown sugar and water, and bring to a boil. reduce heat to low, and stir in 1 tablespoon of butter and 1/2 teaspoon of vanilla. cover while preparing the batter.
• in a medium bowl, stir together the flour, white sugar, baking powder and salt. cut in 1/3 cup of butter by pinching between your fingers, or using a fork until the mixture has lumps no larger than crumbs. make a well in the center, and pour in the milk and 1 teaspoon of vanilla all at once. stir just until all of the dry mixture is absorbed.
• return the sugar mixture to a full boil, and drop large spoonfuls of the batter into the syrup. cover and simmer over medium heat, without removing the lid, for 15 minutes, or until a toothpick inserted into the largest dumpling comes out clean.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Easy Corn Pudding

Ingredients

• Servings: 6
• 1 (15 ounce) can creamed corn
• 1 (15.25 ounce) can whole kernel corn
• 1/4 pound butter, softened
• 1 (8.5 ounce) package corn bread mix
• 1 (8 ounce) container sour cream (optional)

Recipe

• preheat oven to 350 degrees f (175 degrees c ). put butter in 2 quart casserole dish, place in oven until melted.
• remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. mix well, bake uncovered approximately 30 minutes.

Chocolate- Cake

Ingredients

• Servings: 18
• 1 (18.25 ounce) package chocolate cake mix
• 1 pkg. (4 serving size) jell-o chocolate flavor instant pudding & pie filling
• 4 eggs
• 1 (8 ounce) container breakstone's or knudsen sour cream
• 1/2 cup oil
• 1/2 cup water
• 4 (1 ounce) squares baker's semi-sweet baking chocolate, chopped
• 18 small candy canes, coarsely crushed, divided
• 1 (8 ounce) tub cool whip whipped topping, thawed

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f. lightly grease two 9-inch round cake pans. beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. beat on medium speed 2 min. or until well blended. stir in chopped chocolate and 2 tbsp. of the crushed candy canes. spoon evenly into prepared pans.
• bake 35 to 40 min. or until toothpick inserted in centers comes out clean. cool 10 min. loosen cakes from sides of pans with metal spatula or knife. invert cakes wire racks; carefully remove pans. cool completely.
• place one of the cake layers on serving plate; spread evenly with 1 cup of the whipped topping. top with remaining cake layer. frost top and side of cake with remaining whipped topping. sprinkle with remaining crushed candy canes just before serving. store leftover cake in refrigerator.

aunt maria's pudding cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.5 ounce) package instant vanilla pudding mix
• 3/4 cup vegetable oil
• 3/4 cup cream
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 tablespoon poppy seeds

Recipe

• preheat oven to 350 degrees (175 degrees c). lightly grease and flour one 10 inch tube or bundt pan.
• mix together the yellow cake mix, vanilla pudding, vegetable oil, cream , eggs, vanilla extract, almond extract, and poppy seeds, beat at medium speed with an electric mixer for approximately 7 minutes. pour batter into prepared pan.
• bake at 350 degrees f (175 degrees c) for 45 to 50 minutes.
• variations: poppy seeds may not work with these variations: 1) chocolate cake mix with chocolate pudding, 2) white cake mix with pistachio pudding and a dash of green food coloring (nice for st. patrick's day or christmas), 3) yellow cake mix with lemon pudding, and 4) 3/4 cup oil and 3/4 cup (not everyone's first choice!)

Corn Pudding V

Ingredients

• Servings: 12
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can cream style corn
• 1/2 cup margarine, softened
• 1 cup sour cream
• 1 (8.5 ounce) package dry cornbread mix

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 2 quart casserole dish.
• in a medium bowl, mix together the whole kernel corn, cream style corn, margarine, sour cream, and corn bread mix. pour into the prepared casserole dish.
• bake for 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

rhubarb pudding cake

Ingredients

• Servings: 1
• 1 cup chopped rhubarb
• 1 cup white sugar
• 6 drops red food coloring
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 (9 ounce) package yellow cake mix
• 1/4 cup confectioners' sugar for dusting

Recipe

• preheat oven to 350 degrees f (175 degrees c)
• combine the chopped fresh rhubarb, the white sugar, and the food coloring and set aside.
• prepare the vanilla pudding mix according to the package directions. pour the finished vanilla pudding into one ungreased 9 inch square baking dish. spoon rhubarb mixture over the top of the vanilla pudding.
• prepare the cake mix according to the package directions and pour evenly over the top the rhubarb and vanilla pudding.
• bake at 350 degrees f (175 degrees c) for 50 minutes or until cake tests done. let cake sit in pan for 10 minutes then turn out a serving dish and dust with confectioner's sugar. tastes best if served warm.

Chomeur's Pudding

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 egg
• 1 cup white sugar
• 1/4 cup margarine
• 1 cup milk
• 2 cups water
• 2 cups brown sugar
• 1/4 cup margarine
• 1/4 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat an oven to 325 degrees f (165 degrees c). grease a 9x13-inch baking dish.
• sift the flour and baking powder together in a small bowl. beat the egg, sugar, and 1/4 cup margarine together in a large bowl. add the flour mixture alternately with the milk to the egg mixture, stirring just to combine. pour the batter into the prepared dish.
• bring the water to a boil in a saucepan; stir the brown sugar, 1/4 cup margarine, and vanilla extract into the water and return to a boil for 2 minutes. pour the sauce over the batter.
• bake in the preheated oven until the center is set, about 45 minutes.

creme de menthe cake ii

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant pistachio pudding mix
• 1/3 cup vegetable oil
• 4 eggs
• 1/2 cup creme de menthe liqueur
• 1 (8 ounce) container sour cream
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch tube pan.
• in a large bowl, stir together cake mix and pudding mix. make a well in the center and pour in oil, eggs, liqueur and sour cream. beat on low speed until blended. scrape bowl, and beat 4 minutes on medium speed. stir in chocolate chips. pour batter into prepared pan.
• bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.

Chia Greek Yogurt Pudding

Ingredients

• Servings: 4
• 1 cup unsweetened soy milk
• 1 cup greek yogurt
• 2 tablespoons hulled hemp seeds
• 2 tablespoons ground flax seeds
• 1 tablespoon honey, or more to taste (optional)
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 2/3 cup chia seeds

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 25 mins


• whisk soy milk and greek yogurt together in a large sealable container. stir hemp seeds, flax seeds, honey, cinnamon, and vanilla extract into yogurt mixture.
• stir chia seeds into yogurt mixture until seeds are evenly distributed. cover the container and refrigerate for 15 minutes. stir mixture until chia seeds are evenly distributed again. refrigerate until chilled and set, at least 1 hour.

Chocolate Mocha Liqueur Cake Ii

Ingredients

• Servings: 1
• 1 (18.25 ounce) package german chocolate cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup coffee flavored liqueur
• 1/2 cup water
• 1/2 cup ground pecans
• 1 cup white sugar
• 1/4 cup water
• 1/4 cup coffee flavored liqueur
• 1/2 cup margarine

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). generously grease a 10 inch bundt pan. place the ground nuts in pan and roll the pan around to coat the inside with nuts.
• in a large bowl, stir together cake mix and pudding mix. make a well in the center and pour in eggs, oil, coffee liqueur and water. beat on low speed until blended. scrape bowl, and beat 4 minutes on medium speed. pour batter into prepared pan.
• bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. pour sauce over the cake while still in the pan. let stand 30 minutes before removing from pan.
• to make the sauce: in a saucepan, combine sugar, 1/4 cup water, 1/4 cup coffee liqueur and margarine. bring to a boil, then continue to boil for 2 minutes.

White Chocolate And Cranberry Bread Pudding

Ingredients

• Servings: 8
• 1 1/2 cups sugar
• 1 cup milk
• 1 cup heavy cream
• 5 eggs
• 2 tablespoons ground cinnamon
• 6 cups cubed sourdough bread
• 2 cups white chocolate chips
• 3/4 cup dried cranberries
• whipped cream for garnish

Recipe

• preheat oven to 350 degrees f. spray a 9x13-inch baking dish with nonstick spray; set aside.
• whisk together sugar, milk, cream, eggs, and cinnamon until completely combined.
• place bread in a large bowl. pour milk mixture over bread, stirring gently. set aside 20 to 30 minutes, occasionally pressing bread into milk mixture to soak completely.
• gently stir white chocolate chips and cranberries into mixture.
• pour mixture into prepared baking dish, spreading evenly. cover dish with aluminum foil.
• bake 30 minutes, then uncover and bake 10 to 15 minutes longer, or until bread pudding is firm and top is golden brown.
• serve with whipped cream.

Chocolate Picnic Cake

Ingredients

• Servings: 1
• 1 (5 ounce) package non-instant chocolate pudding mix
• 1 (18.25 ounce) package chocolate cake mix
• 1 cup semisweet chocolate chips
• 1 1/2 cups chopped walnuts

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• in a large saucepan, prepare the pudding according to the instructions on the box. remove from heat. mix cake mix into the hot pudding and stir until blended.
• pour batter into prepared pan, and sprinkle with the chocolate chips and walnuts. bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool before serving.

Fluffy Frosting

Ingredients

• Servings: 3
• 1 (1.3 ounce) envelope whipped topping mix
• 1 (3 ounce) package instant vanilla pudding mix
• 1 1/2 cups milk

Recipe

Preparation Time: 5 mins Ready Time: 20 mins


• in a large bowl, stir together whipped topping mix, pudding mix and milk. using an electric mixer, beat on high speed for 15 minutes, or until icing is of spreading consistency. chill until ready to use.

Chia Greek Yogurt Pudding

Ingredients

• Servings: 4
• 1 cup unsweetened soy milk
• 1 cup greek yogurt
• 2 tablespoons hulled hemp seeds
• 2 tablespoons ground flax seeds
• 1 tablespoon honey, or more to taste (optional)
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 2/3 cup chia seeds

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 25 mins


• whisk soy milk and greek yogurt together in a large sealable container. stir hemp seeds, flax seeds, honey, cinnamon, and vanilla extract into yogurt mixture.
• stir chia seeds into yogurt mixture until seeds are evenly distributed. cover the container and refrigerate for 15 minutes. stir mixture until chia seeds are evenly distributed again. refrigerate until chilled and set, at least 1 hour.

stuffed baby yorkies

Ingredients

• Servings: 12
• 5 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1 teaspoon salt
• 3/4 cup canola oil
• 4 ounces cooked roast beef, thinly sliced (may use leftovers or from deli)
• 1/4 cup prepared horseradish
• 1 cup canned au jus gravy, heated

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 47 mins


• whisk the eggs, milk, flour, and salt together in a mixing bowl until the mixture is smooth and glistening. set aside to rest for 20 minutes.
• preheat oven to 400 degrees f (200 degrees c).
• meanwhile, place 1 tablespoon oil in each cup of a muffin pan. place the pan in the oven while the batter is resting.
• whisk the batter briefly. remove the pan from the oven, and immediately fill each cup 3/4 full with batter. the oil should be sufficiently hot so the batter sizzles and begins cooking. spoon about 1 teaspoon roast beef and 1 teaspoon of horseradish into the center of each cup.
• immediately return pan to the oven, and bake until puffed and golden, about 12 minutes. remove yorkshire puddings from the pan and drain on a plate lined with paper towels. serve hot with prepared au jus.

White Chocolate And Cranberry Bread Pudding

Ingredients

• Servings: 8
• 1 1/2 cups sugar
• 1 cup milk
• 1 cup heavy cream
• 5 eggs
• 2 tablespoons ground cinnamon
• 6 cups cubed sourdough bread
• 2 cups white chocolate chips
• 3/4 cup dried cranberries
• whipped cream for garnish

Recipe

• preheat oven to 350 degrees f. spray a 9x13-inch baking dish with nonstick spray; set aside.
• whisk together sugar, milk, cream, eggs, and cinnamon until completely combined.
• place bread in a large bowl. pour milk mixture over bread, stirring gently. set aside 20 to 30 minutes, occasionally pressing bread into milk mixture to soak completely.
• gently stir white chocolate chips and cranberries into mixture.
• pour mixture into prepared baking dish, spreading evenly. cover dish with aluminum foil.
• bake 30 minutes, then uncover and bake 10 to 15 minutes longer, or until bread pudding is firm and top is golden brown.
• serve with whipped cream.

Sweet Corn Tomalito

Ingredients

• Servings: 8
• 5 tablespoons margarine, softened
• 1/4 cup masa harina
• 1/3 cup white sugar
• 1/2 cup water
• 2 cups frozen whole-kernel corn, thawed
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 teaspoons milk

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• in a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. in a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. stir into the masa mixture. mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. pour into a double boiler.
• place the tomalito over a large saucepan of simmering water, and cover tightly with aluminum foil. steam for 50 to 60 minutes, or until firm. check water occasionally, and refill if necessary. stir pudding before serving to give it a consistent texture. serve in small scoops.

Danish Oven Pancake (aeggekage)

Ingredients

• Servings: 1
• 8 eggs
• 2 cups milk
• 2 teaspoons white sugar
• 1 1/2 teaspoons salt
• 2 cups all-purpose flour
• 1/2 cup butter
• 2 cups fresh or frozen mixed berries
• 1 tablespoon fresh lemon juice
• confectioners' sugar for dusting
• whipped cream, for serving

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 10 mins


• whisk together eggs, milk, sugar, and salt until smooth. whisk in flour until incorporated, then set mixture aside and let stand for 30 minutes.
• preheat oven to 500 degrees f (260 degrees c).
• place butter into a 9x13 inch glass baking dish, and place into the preheated oven until it melts, then brush it all over the insides of the hot dish. pour batter into hot baking dish and bake in preheated oven for 15 minutes.
• sprinkle with lemon juice, top with berries, and dust with confectioner's sugar; serve immediately with whipped cream.

Maple Syrup Pudding

Ingredients

• Servings: 1
• 3 tablespoons sugar
• 2 tablespoons butter
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup maple syrup
• 2/3 cup milk

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). lightly grease an 8x8 inch baking pan.
• in a medium bowl, beat together sugar, butter, egg, and vanilla extract using an electric mixer until soft and creamy, at least 10 minutes.
• combine the flour, baking powder, and salt; stir into the butter mixture a little at a time, alternating with the maple syrup and milk. just mix enough to moisten. pour into the prepared pan.
• bake in a preheated oven for 45 minutes. the maple syrup will sink to the bottom, and the top should be lightly browned. serve warm.

Raspberry Iced Tea Cupcakes

Ingredients

• Servings: 3
• 3 cups all-purpose flour
• 4 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 cup unsalted butter, softened
• 2 cups white sugar
• 1 (3.4 ounce) package instant lemon pudding mix
• 4 eggs
• 1 cup milk
• 1/2 teaspoon vanilla extract
• 1 lemon, juiced and zested
• 2 egg whites
• 2/3 cup white sugar
• 1 cup unsalted butter at room temperature
• 8 drops oil-based creme de menthe candy flavoring
• 8 ounces cream cheese, softened
• 1/2 cup frozen unsweetened raspberries, thawed
• 1/4 cup unsweetened instant tea powder
• 4 teaspoons unsweetened instant tea powder
• 1 teaspoon vanilla extract
• 1/2 cup white sugar
• 2 cups heavy cream

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). line 36 cupcake cups with paper liners.
• in a bowl, sift together the flour, baking powder, and salt until thoroughly combined and sifted. in a large mixing bowl, beat 1 cup of unsalted butter until fluffy with an electric mixer set on medium speed. mix in 2 cups of sugar and the lemon pudding mix, and beat on high speed until very fluffy and well combined, about 8 minutes. beat in eggs, one at a time. with the electric mixer running, beat in milk in 1/3 cup increments, alternating with the flour mixture; beat in vanilla extract, lemon juice, and lemon zest just until mixed. fill the prepared cupcake cups about 2/3 full with the batter.
• bake in the preheated oven until the cupcakes are lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes. allow the cupcakes to cool.
• when cupcakes are cool, make filling; pour about 2 inches of water into the bottom of a double boiler, place over medium heat, and bring the water to a boil. reduce heat to a simmer, and place the egg whites and 2/3 cup of sugar into the top of the double boiler. do not allow the water to touch the upper part of the double boiler. stir until the sugar has dissolved, and mix with electric mixer set on high speed until the meringue holds soft peaks, 5 to 10 minutes. reduce mixer speed to medium, and beat in the butter, 2 or 3 tablespoons at a time. when butter is smoothly beaten in, beat the creme de menthe candy flavoring oil in until the flavoring is fully incorporated and the filling is fluffy, 1 to 2 more minutes. remove filling from heat and set aside. when cooled, load the filling into a piping bag with a medium-sized round tip.
• to make the frosting, place cream cheese, raspberries, both amounts of tea powder, 1 teaspoon of vanilla extract, and 1/2 cup of sugar in a bowl, and beat until smooth with an electric mixer set on high speed. while mixer is running, slowly pour the cream into the bowl, and beat until the frosting forms stiff peaks, about 3 minutes. scrape down the bowl often.
• insert the piping tip into the top of each cupcake, and squeeze about half a tablespoon of filling into each cupcake. top each cupcake with a generous dollop of frosting to serve.

Semolina Pudding

Ingredients

• Servings: 6
• 1 cup water
• 1 1/2 cups milk
• 1 1/2 cups white sugar
• 1 cinnamon stick
• 1/2 cup butter
• 1 cup semolina flour

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• in a medium saucepan over medium heat, combine water, milk, sugar and cinnamon. bring to a boil and remove from heat. remove cinnamon stick.
• in another saucepan, melt butter over medium heat. allow it to bubble, but not to brown. reduce the heat to low and stir in the semolina, a little at a time, until mixture is thick and smooth. allow it to brown slightly, then stir in the milk mixture, a little at a time. continue to stir until mixture has progressed from creamy to thick.
• place halva in a gelatin mold or glass dish. serve warm or cold.

easy rhubarb pudding cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) box yellow cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 5 cups chopped rhubarb
• 1 cup white sugar
• 1 teaspoon cinnamon
• 1 cup hot water

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch baking pan.
• stir cake mix, 1 cup water, vegetable oil, and eggs in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. pour batter into prepared cake pan. top the batter with rhubarb and sprinkle with sugar and cinnamon; pour 1 cup hot water evenly over the cake.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, 50 minutes to 1 hour.

Strawberry Marble Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package marble cake mix
• 1 (3 ounce) package strawberry flavored jell-o®
• 1 cup boiling water
• 1 (1.3 ounce) envelope whipped topping mix
• 1 (3.5 ounce) package instant vanilla pudding mix
• 2 cups milk
• 1 teaspoon vanilla extract

Recipe

• prepare and bake marble cake as directed on the box.
• poke holes in the cooled cake with a fork. dissolve the strawberry gelatin in 1 cup boiling water. pour the gelatin over the cake, and refrigerate for 2 1/2 hours.
• combine whipped topping, vanilla pudding, milk, and vanilla in a mixing bowl. mix with an electric mixer on high speed for 3 to 5 minutes, until frosting is thick enough for spreading. frost the cake, and serve. store any leftovers in the refrigerator.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Grandma's Corn Pudding

Ingredients

• Servings: 8
• 5 eggs
• 1/3 cup butter, melted
• 1/4 cup white sugar
• 1/2 cup milk
• 4 tablespoons cornstarch
• 1 (15.25 ounce) can whole kernel corn
• 2 (14.75 ounce) cans cream-style corn

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c). grease a 2 quart casserole dish.
• in a large bowl, lightly beat eggs. add melted butter, sugar, and milk. whisk in cornstarch. stir in corn and creamed corn. blend well. pour mixture into prepared casserole dish.
• bake for 1 hour.

mommy's banana suzy q's

Ingredients

• Servings: 18
• 1 (18.25 ounce) package banana cake mix
• 1 (3.5 ounce) package instant banana pudding mix
• 3/4 cup vegetable oil
• 4 eggs
• 3/4 cup water
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1/2 cup shortening
• 1/2 cup butter, softened
• 1 cup white sugar
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch baking pan.
• in a medium bowl, stir together the cake mix and instant pudding. add eggs, oil and water, mix until smooth. pour into the prepared pan.
• bake for 30 to 35 minutes in the preheated oven, set aside to cool. prepare filling using the second set of ingredients.
• in a small saucepan, stir together the flour and milk, and cook over medium heat until boiling. stir over heat until thick, about 2 minutes. remove from heat and set aside to cool. in a medium bowl, cream butter, shortening, sugar and vanilla until light and fluffy. gradually beat in the flour mixture at high speed. invert cooled cake a tray. split into two layers horizontally, and fill with the frosting. replace top layer and cut into 3x2 inch rectangles. these keep better if individually wrapped.

One-two-three Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package pineapple flavored cake mix
• 1/4 cup vegetable oil
• 1 (21 ounce) can strawberry pie filling
• 2 eggs
• 1/2 cup water
• 1 (8 ounce) can crushed pineapple with juice
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan.
• in prepared pan, combine cake mix, oil, eggs, and water. stir together until cake mix is moistened, breaking up any large lumps in the batter and spreading to cover bottom of pan. spoon on pie filling to form strips evenly spaced over batter, but not too close to edge of pan. gently fold batter over pie filling, creating a swirl pattern and spreading out to form an even layer.
• bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.
• for the topping: mix together the crushed pineapple and instant pudding. refrigerate for 5 minutes, or until thickened. fold in whipped topping, then spread over cooled cake. keep refrigerated until ready to serve.

Pistachio Bread

Ingredients

• Servings: 2
• 1 (18.25 ounce) package yellow cake mix
• 4 eggs
• 1/4 cup vegetable oil
• 2 tablespoons water
• 1 (3 ounce) package instant pistachio pudding mix
• 1 cup sour cream
• 1/2 cup maraschino cherries
• 1/2 teaspoon green food coloring
• 1/2 teaspoon ground cinnamon
• 2 tablespoons white sugar

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 x 5 inch loaf pans.
• mix together cake mix, eggs, oil, water, pudding mix, sour cream, cherries, and food coloring. pour into prepared pans. in a small bowl, stir together cinnamon and sugar. sprinkle tops of loaves with mixture.
• bake for 45 minutes. cool.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Party Cake Topping

Ingredients

• Servings: 1
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 cup cold milk
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (15 ounce) can crushed pineapple, drained

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large bowl, combine pudding mix and milk. beat until smooth. blend in cream cheese. fold in the whipped topping, then fold in the crushed pineapple.