Individual Chocolate Espresso Souffles

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons sugar
• 1/2 cup baking cocoa
• 1/2 cup hot water
• 3 tablespoons instant coffee
• 2 tablespoons butter
• 3 tablespoons flour
• 3/4 cup fat-free evaporated milk
• 3/4 cup sugar, divided
• 4 egg whites
• 1/8 teaspoon salt
• 2 tablespoons powdered sugar

Recipe

• 1 preheat oven to 375°f.
• 2 spray eight 6-ounce custard cups with nonstick cooking spray; sprinkle evenly with 2 tablespoons sugar.
• 3 combine cocoa, water and nescafé in a medium bowl; stir until smooth.
• 4 melt butter in a small saucepan over medium heat.
• 5 stir in flour; cook, stirring constantly, for 1 minute.
• 6 stir in evaporated milk and ½ cup sugar.
• 7 cook, whisking frequently, for 2 to 3 minutes or until mixture is slightly thickened.
• 8 remove from heat.
• 9 add to cocoa mixture; stir until smooth.
• 10 beat egg whites and a pinch of salt in a small mixing bowl until soft peaks form.
• 11 gradually beat in remaining sugar until stiff peaks form.
• 12 fold ¼ of egg whites into chocolate mixture to lighten.
• 13 fold in remaining egg whites gently but thoroughly.
• 14 pour mixture into prepared cups, filling ¾ full.
• 15 place on baking sheet.
• 16 bake for 18 to 20 minutes or until wooden pick inserted in center comes out moist but not wet.
• 17 sprinkle with powdered sugar.
• 18 serve immediately.

Healthy Ham & Cheese Breakfast Casserole

Total Time: 2 hrs 25 mins Preparation Time: 30 mins Cook Time: 1 hr 55 mins

Ingredients

• 4 large eggs
• 4 large egg whites
• 1 cup nonfat milk
• 2 tablespoons dijon mustard
• 1 teaspoon fresh rosemary, minced
• 1/4 teaspoon fresh ground pepper
• 5 cups chopped spinach, wilted (see tip)
• 4 cups whole grain bread (cut into 1-inch cubes, crusts removed if desired)
• 1 cup ham steak, diced
• 1/2 cup jarred roasted red pepper, chopped
• 3/4 cup shredded gruyere cheese or 3/4 cup swiss cheese

Recipe

• 1 preheat oven to 375 degrees f. coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray.
• 2 whisk eggs, egg whites and milk in a medium bowl. add mustard, rosemary and pepper; whisk to combine. toss spinach, bread, ham and roasted red peppers in a large bowl. add the egg mixture and toss well to coat. transfer to the prepared baking dish and push down to compact. cover with foil.
• 3 bake until the custard has set, 40 to 45 minutes. uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. transfer to a wire rack and cool for 15 to 20 minutes before serving.
• 4 tips.
• 5 tip: to wilt spinach, rinse thoroughly with cool water. transfer to a large microwave-safe bowl. cover with plastic wrap and punch several holes in it. microwave on high until wilted, 2 to 3 minutes. squeeze out excess moisture before adding the spinach to the recipe.
• 6 make ahead tip: prepare casserole through step 2; refrigerate overnight. let stand at room temperature while the oven preheats. bake as directed in step 3.

Grandma's Swedish Rice

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 8 cups water
• 1 dash salt
• 4 cups rice
• 1 gallon whole milk
• 10 -12 cinnamon sticks
• 1/2 cup butter
• 1 cup sugar
• 1 almonds
• cinnamon sugar

Recipe

• 1 boil the water and salt in a large pot. add rice, cover, and turn heat down to simmer for 20 minutes.
• 2 add 1/2 gallon milk and cinnamon sticks and stir constantly over medium heat until it comes to a light boil. remove from the heat, cover, and let sit for 20 minutes.
• 3 add 1/4 gallon milk, put on medium heat, and bring to a boil again (while stirring!). let sit off the heat for another 20 minutes.
• 4 add the rest of the milk, butter, and sugar. bring to a boil for the last time, and let sit.
• 5 put an almond in the pot for "good luck," top with cinnamon sugar, and serve. some people like it cold.

Jelly And Ice Cream

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• Servings: 6
• 100 g strawberry jelly crystals
• 6 scoops ice cream (generous scoops)

Recipe

• 1 prepare jelly as instructed on the packet.
• 2 when set, get six pudding bowls.
• 3 put some jelly in each one.
• 4 and some ice cream in each one.
• 5 serve.

Apple Pudding

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

Ingredients

• Servings: 2
• 4 apples, green, thick slice
• 1 cup water
• 1 tablespoon butter
• 3/4 cup sugar,
• 2 tablespoons flour, self raising
• 1/2 teaspoon salt

Recipe

• 1 peel and slice apples and place in a medium ovenproof dish.
• 2 rub the butter in to the flour then add salt, sugar and then the water - this will look like there is too much water as the rubbed in bits actually float, dont worry this is the way it should look.
• 3 pour over the apples and bake in a hot oven 210c for 30 minutes. serve hot with either cream or ice cream.

Individual Lemon Souffles

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 tablespoons sugar
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/3 cup fresh lemon juice
• 1/3 cup water
• 4 egg whites, large
• 1/4 teaspoon cream of tartar

Recipe

• 1 preheat oven to 350°f.
• 2 coat six 1-cup souffle dishes with cooking spray.
• 3 coat with 2 tablespoons sugar, tapping out excess so dishes are evenly coated.
• 4 in a small saucepan, stir together remaining sugar and cornstarch. gradually whisk in lemon juice and water.
• 5 cook over medium heat, stirring constantly until boiling, thick and translucent (about 5 minutes).
• 6 transfer to mixing bowl and let cool to room temperature.
• 7 beat egg whites and cream of tartar until stiff. fold into lemon base.
• 8 divide among souffle dishes and smooth tops.
• 9 set in a roasting pan and add hot water to come up halfway on sides of dishes.
• 10 bake 20 minutes. serve immediately.

Mutti's Mousse

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 cup milk
• 6 tablespoons rum or 1 tablespoon vanilla
• 1 (1/4 ounce) envelope gelatin
• 1 egg
• 1/4 cup sugar
• 1 cup semi-sweet chocolate chips
• 3 ice cubes
• 1 cup heavy cream
• 1 cup heavy cream (whipped)

Recipe

• 1 bring the milk and rum (or vanilla) to a boil.
• 2 pour into a blender.
• 3 add package of gelatine and blend until dissolved (just a few seconds).
• 4 add egg, sugar, and chocolate chips. blend on high speed.
• 5 when chocolate fully melts, add ice and 1 cup of heavy cream and blend until the ice melts.
• 6 in a medium-sized mixing bowl, whip 1 cup of heavy cream and fold in the blender's contents.
• 7 pour mousse into container(s) and chill until set (usually takes a couple hours). i usually use some fancy votive candle holders, but any small container works great for individual portions. it's a good idea to make the day before.
• 8 serve with whipped cream (and a few chocolate shavings if you want that extra bit of presentation).

Homemade Soft Butter Spread

Total Time: 7 mins Preparation Time: 7 mins

Ingredients

• 1 lb butter, room temperature
• 1 cup water, room temperature
• 1 cup vegetable oil (can use canola also)
• 1/2-1 teaspoon salt (or to taste)

Recipe

• 1 in a food processor, process the room temperature butter for a couple of seconds.
• 2 with the machine running, slowly pour in the oil, then the water in a thin stream to allow the butter to absorb the liquids (this may take several minutes of pulsing and the mixture will be very "loose" like a pudding texture).
• 3 pour into a crock or bowl.
• 4 freeze or refrigerate until it firms up.

Creamy Chocolate Whip

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 250 g neufchatel cheese
• 1/4 cup icing sugar
• 3 teaspoons grand marnier
• 1 teaspoon grated orange rind
• 60 g dark chocolate, melted

Recipe

• 1 beat cream cheese and sifting icing sugar with electric mixer until light and creamy.
• 2 beat in liqueur, rind and cooled chocolate. spoon into 4 serving bowls, serve with sponge finger biscuits, if desired.

Individual Caramel Bread Pudding

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 2 slices bread, crusts removed, cut into cubes
• 75 ml water, hot
• 70 ml brown sugar
• 1 large egg, lightly beaten
• 160 ml milk, warm
• 30 ml brown sugar (seperate from the 70ml)
• 1 ml vanilla extract
• 1 ml salt
• some nuts (optional) or raisins (optional)

Recipe

• 1 place bread in greased baking dish.
• 2 combine water and 70ml brown sugar; pour over bread(evenly) .
• 3 combine remaining ingredients; pour over bread(evenly).
• 4 bake at 360 degrees f for around 50 minutes or until golden-brown, knife inserted in center comes out clean.
• 5 serve warm.
• 6 ** this caramel pudding could be a little too sweet for some people, reduce the sugar if desired. but it's not super sweet, don't worry :) **.

Gebrande Suiker Pudding - Caramel Pudding

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 3/4 cup brown sugar
• 1/8 teaspoon salt
• 3 cups milk
• 2 tablespoons cornstarch
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Recipe

• 1 melt brown sugar and salt in pan over low heat until brown.
• 2 add 2 1/2 cups milk gradually.
• 3 the sugar may form into hard lumps, but continue heating and stirring until dissolved.
• 4 mix cornstarch with remaining milk, add to hot mixture and cook until thickened, stirring constantly to prevent scorching.
• 5 add egg yolks, cook two minutes.
• 6 add butter and vanilla extract; mix well and chill.

Fresh Strawberries And Blueberries In Chocolate Cups

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 4 cups strawberries
• 4 cups blueberries
• 1 (3 1/2 ounce) package sugar-free vanilla pudding mix
• 1 1/4 cups nonfat milk
• 3/4 cup frozen fat-free whipped topping, thawed
• 8 astor chocolate liqueur cups (available at liquor stores)
• cocoa powder

Recipe

• 1 prepare the pudding using 1 1/4 cups of the milk.
• 2 with a rubber spatula, fold in the whipped topping.
• 3 spoon the cream filling into the chocolate cups.
• 4 add equal amounts of berries to each cup.
• 5 sprinkle with cocoa powder.

Jelly Doughnut Cupcakes

Total Time: 53 mins Preparation Time: 35 mins Cook Time: 18 mins

Ingredients

• 1 (18 1/4 ounce) package yellow cake mix
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 1 cup whole milk
• 1 cup vegetable oil
• 4 large eggs, at room temperature
• 1 (12 ounce) jar blueberry preserves or 1 (12 ounce) jar raspberry preserves
• powdered sugar, for coating
• granulated sugar, for coating
• cinnamon sugar, for coating
• icing, of choice for topping

Recipe

• 1 heat oven to 350*f. grease 24 muffin cups (standard or mini); set aside.
• 2 combine the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl.
• 3 blend with an electric mixer on low speed for 30 seconds; stop mixer and scrape down sides of bowl.
• 4 increase mixer speed to medium and beat 1 1/2-2 minutes more, scraping sides down if needed.
• 5 scoop a heaping 1/4 cup batter (about 1/2 that if using mini tins)into each muffin cup, filling 2/3 full.
• 6 bake until cupcakes are golden and springy when touched with a finger, 18-20 minutes; cool on racks 5 minutes.
• 7 loosen edges of cakes with a butter knife and carefully remove from molds; cool 15 minutes on wire racks.
• 8 fit a pastry bag with a tip that has a large round hole (or use a plastic baggie and snip off a corner) and fill with preserves or desired filling.
• 9 insert the entire tip into the top center of cupcake; generously squirt 2 tsp.-1 tablespoons filling (a little less for minis)into each cupcake. you may need to wipe the tip clean as you go.
• 10 dust each cupcake with powdered sugar or glaze and decorate with sprinkles; serve.
• 11 store at room temperature, covered, up to 3 days or 1 week in the refrigerator. bring to room temperature before serving.

Creamy Chocolate Pudding For Two

Total Time: 11 mins Preparation Time: 5 mins Cook Time: 6 mins

Ingredients

• Servings: 2
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon cocoa
• 1 dash salt
• 1 cup milk
• 1 egg yolk, slightly beaten
• 1/2 teaspoon vanilla extract
• whipped cream (optional)
• chopped pecans (optional)

Recipe

• 1 combine first 4 ingredients, sugar, cornstarch, cocoa and salt in a medium saucepan; stir in milk and egg yolk. cook over medium heat, stirring constantly, until mixture comes to a boil; cook 1 additional minute, stirring constantly. remove from heat, and stir in vanilla.
• 2 pour into 2 individual serving dishes. serve warm or chilled; top with whipped cream and pecans, if desired. yield: 2 servings.
• 3 southern living.

Lisa's Fruit Salad With Caramelized Pretzel Topping

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 3 cups pretzels, broken up into small pieces
• 4 tablespoons butter
• 1 cup brown sugar
• 2 (3 1/2 ounce) packages instant vanilla pudding
• 2 cups buttermilk
• 2 cups cool whip topping, thawed
• 8 ounces crushed pineapple, strained
• 2 (11 ounce) cans mandarin oranges, crushed & strained

Recipe

• 1 preheat oven to 450 degrees.
• 2 line a jelly roll pan with foil.
• 3 break up pretzels on pan.
• 4 melt butter in microwave, add brown sugar, stir together, and dump onto pretzels.
• 5 stir until well coated.
• 6 bake for 5 minutes.
• 7 cool and break apart pretzels.
• 8 for the fruit salad put into large bowl: mix pudding and buttermilk together.
• 9 fold in the whipped cream, crushed pineapple, and mandarin orange pulp.
• 10 cover top of salad with caramelized pretzel topping right before serving.

Jelly Doughnut Pudding

Total Time: 2 hrs 10 mins Preparation Time: 20 mins Cook Time: 1 hr 50 mins

Ingredients

• Servings: 8
• 3 1/2 cups heavy cream, at room temperature
• 1 1/2 cups whole milk, at room temperature
• 1 1/2 cups sugar, plus
• 2 tablespoons sugar
• 8 large eggs
• 4 large egg yolks
• 1 tablespoon vanilla extract
• 14 raspberry-filled glazed doughnuts
• butter, for greasing pan

Recipe

• 1 heat oven to 325 degrees. fill a kettle with water and place over high heat to bring to a boil. in a large mixing bowl, combine cream, milk, 1 1/2 cups sugar, eggs, egg yolks and vanilla. whisk to blend.
• 2 using a serrated knife, gently slice doughnuts from top to bottom in 1/4-inch slices. butter a 9-by-12-inch baking pan and sprinkle with 1 tablespoon sugar. pour about 1/2 inch of the cream mixture into pan. arrange a layer of sliced doughnuts in pan, overlapping them slightly. top with another layer, pressing them down slightly to moisten them. top with a small amount of cream mixture.
• 3 arrange 2 more layers of sliced doughnuts, and pour remaining liquid evenly over top. press down gently to moisten. sprinkle with remaining 1 tablespoon sugar. cover pan tightly with foil, and place in a larger pan. fill larger pan with boiling water until three-quarters up the side of pudding pan.
• 4 bake for 1 hour 50 minutes. remove foil and continue to bake until top is golden brown, about 15 minutes. turn off oven, open door slightly, and leave in oven for an additional 10 minutes. serve warm or at room temperature.

Lisa's Wedding Cookie Cake

Total Time: 10 hrs 30 mins Preparation Time: 30 mins Cook Time: 10 hrs

Ingredients

• Servings: 12
• 8 (3 1/2 ounce) packages chocolate pudding mix (can use sugar free, regular instant, or the kind you have to cook, all will work, need to have a 2 c)
• 10 cups whole milk (or half 'n half if you want to splurge)
• 2 (1 lb) packages graham crackers

Recipe

• 1 use a 4 qt bowl.
• 2 line the inside of your bowl with long strips of plastic wrap, leaving enough wrap to fold back over the top when your cake is finished.
• 3 cover the bottom of the bowl with graham crackers, all the way out to the sides. you can break them in half or quarters if you want, but it's also okay just to overlap them.
• 4 make the first two packages of pudding using 2 1/2 cups of milk, not the 4 cups called for in the directions on the box.
• 5 pour approximately a third of the pudding over the layer of graham crackers in your bowl. gently spread it out with a rubber spatula- doesn't have to be perfectly smooth.
• 6 put another layer of graham crackers on top of the pudding in the bowl.
• 7 put half of the remaining pudding on top of the second layer of grahams. spread it out so it covers them.
• 8 lay down another layer of grahams and top it with the remaining pudding. spread out the pudding and lay down another layer of graham crackers. (don't bother to wash out the bowl, you're just going to make another batch.).
• 9 using another 2 pkgs of pudding and another 2 1/2 cups of milk, make your second batch of pudding.
• 10 use half of the pudding to cover graham crackers. smooth the pudding with spatula and lay down another layer of grahams, cover with remaining pudding. top with another layer of grahams.
• 11 make the third batch of pudding using 2 pkgs of pudding and 2 1/2 cups of milk. put half the pudding on top of your grahams, smooth it out, then put the rest of the pudding on, smooth, and cover with grahams.
• 12 make the final pudding batch using 2 pkgs of pudding and 2 1/2 cups of milk. put half on the layer of grahams, cover with more crackers, then put the rest of the pudding on, then cover with a double layer of graham crackers.
• 13 fold in the edges of the plastic wrap to cover the contents of your bowl. find a plate that will fit inside the bowl on top of the cake. put it in right side up so that it'll push the cake down when it settles. set a weight on top of the plate. i use a can of fruit.
• 14 refrigerate the cake until time to serve.
• 15 when you're ready to serve, remove the weight and the plate, peel back the plastic wrap, and center a serving platter, right side down, over the top of the bowl. invert the bowl, lift it off, and peel off the plastic wrap.
• 16 frost with sweetened whipped cream.
• 17 slice the cake as you would a pie, in wedge shaped pieces.

Egg Whites Pudding With Cinnamon And Vanilla

Total Time: 1 hr 10 mins Preparation Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 7 egg whites
• 1 teaspoon cinnamon
• 1 teaspoon vanilla powder
• 150 g sugar
• 150 g sugar, to caramelize
• 50 ml water

Recipe

• 1 in a pudding mold, place the sugar and the water and, leave to caramelize over low heat until obtain a brownish color. turn off the heat and allow to cool slightly.
• 2 with an electric mixer beat the egg whites with the sugar until obtain a homogeneous mixture. then, wrap the cinnamon and the vanilla powder with the help of a spoon.
• 3 pour the mixture in the pudding mold and bring to preheated oven at 180°c about 20 minutes.
• 4 remove from oven, allow to cool completely, unmold onto a plate and serve garnished with cinnamon.

Individual Dessert Pizza

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 1 bagel, divided
• 4 tablespoons vanilla yogurt or 4 tablespoons prepared vanilla pudding, divided
• 2 tablespoons mini chocolate chips, divided
• 1 tablespoon chopped nuts, divided
• 1 tablespoon toasted coconut, divided
• chocolate syrup

Recipe

• 1 split the bagel in half and place on plates.
• 2 top each half with 2 tbls. of yogurt or pudding.
• 3 sprinkle the mini chocolate chips, nuts and toasted coconut over the yogurt or pudding.
• 4 drizzle with chocolate sauce.

Lisa's Millet Pudding

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 cup millet, hot cooked
• 1 cup fresh pineapple juice
• 1 teaspoon vanilla
• 1/8 teaspoon salt

Recipe

• 1 blend until very smooth.
• 2 pour into serving dish and chill.
• 3 may vary in many ways: add fruit [blueberries work well ;as pie filling; serve hot, cold or frozen; layer in parfait cups as dessert, layer with granola, etc.

Individual Gingerbread Pudding Cake (light)

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

Ingredients

• 3 tablespoons bisquick (or 2 tablespoons flour and 1/4 teaspoon baking powder with 1 teaspoon butter cut in)
• 1 -2 teaspoon splenda sugar substitute
• 1 teaspoon molasses
• 1 teaspoon spices (to taste- you can use ginger, cinnamon, mixed spice, nutmeg...or a combination. i usually use 1/2 te)
• 1 -2 tablespoon soya milk
• 2 teaspoons custard powder (or each of powdered milk and cornstarch)
• 1 tablespoon splenda sugar substitute
• 100 ml boiling water

Recipe

• 1 preheat the oven to about 350 degrees. mix the first 4 ingredients in a small baking dish (about 200ml/8-10oz), then add the soya milk gradually to form a thick paste.
• 2 sprinkle over the custard powder and splenda, then pour over the boiling water. bake for about 25 minutes, until a knife inserted into the centre of the 'cake' part comes out clean.
• 3 leave to cool a few minutes, then enjoy! you can add ice cream or extra soya milk if you want.

Egg Waffles 3 Or Gai Daan Jai

Total Time: 9 mins Preparation Time: 5 mins Cook Time: 4 mins

Ingredients

• 5 ounces flour
• 1 1/4 teaspoons baking powder
• 1 ounce cornstarch
• 1 tablespoon custard powder (if you don't have this use vanilla pudding powder or just use more cornstarch)
• 5 ounces sugar
• 5 ounces water
• 2 eggs
• 2 tablespoons evaporated milk
• 2 tablespoons oil

Recipe

• 1 sift together the first 4 ingredients;
• 2 beat the eggs and sugar.
• 3 add milk and water.
• 4 stir dry ingredients in, add oil last.
• 5 heat both sides of griddle, add batter to about 80% full.
• 6 close griddle and cook over medium heat for 2 minutes per side.
• 7 remove with fork and serve immediately.
• 8 cooking time is each egg waffle.

Jelly Belly Banana Split (--tasty Dish--)

Total Time: 1 min Preparation Time: 1 min

Ingredients

• Servings: 1
• 2 banana jelly beans
• 1 chocolate pudding jelly beans
• 1 crushed pineapple jelly beans
• 1 strawberry jam jelly beans
• 1 very cherry jelly beans
• 1 a&w jelly beans

Recipe

• 1 put the jelly beans together in a bowl.
• 2 eat! yum!

Lemon & Mixed Berry Souffle Pudding (low Cal/sugar/fat)

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 150 g mixed berries
• 3 eggs, separated
• 1 cup splenda sugar substitute
• 1 cup skim milk
• 1/2 cup self-raising flour, sifted
• 1/4 cup lemon juice
• 30 g sugar-free applesauce
• 2 teaspoons grated lemon rind (optional)
• water, boiled

Recipe

• 1 preheat oven to 180°c
• 2 spray 4 1-cup gratin dishes or 3 1-cup souffle dishes with cooking spray/pam.
• 3 using an electric mixer, beat egg-yolks & half the splenda together until thick & creamy.
• 4 stir in skim milk, flour, lemon juice, apple sauce & (optional) rind.
• 5 in another bowl, beat egg whites until soft peaks form.
• 6 gradually add other half of splenda, continually beating until mixture is thick & glossy.
• 7 carefully fold egg-yolk lemon mixture through egg whites with a wooden spoon. do not overmix -you want to keep this light & fluffy.
• 8 scatter mixed berries evenly between the dishes & top with equal amounts of the prepared mixture.
• 9 place dishes in a large baking pan & add enough just-boiled water to come halfway up sides of the dishes.
• 10 bake 35-40 minutes or until puddings are lightly browned & firm to touch.

Country Rice Pudding

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 1/2 cups milk
• 1 cup short-grain rice
• 3/4 cup sugar
• 1/8 teaspoon nutmeg
• 2 teaspoons lemon zest, grated
• 1/4 teaspoon salt
• 1 egg, beaten
• 2 teaspoons bourbon
• 2 teaspoons vanilla extract
• 1/4 cup sugar
• 1 tablespoon cinnamon

Recipe

• 1 in a heavy saucepan combine the milk, rice, sugar, nutmeg, lemon zest and salt. bring to a boil, stirring occasionally.
• 2 reduce heat to low and simmer , uncovered, until rice is tender and mixture begins to thicken, about 20 - 25 minutes, skimming any foam that may come to the surface. stir in the egg and cook 2 minutes longer.
• 3 remove from heat and stir in bourbon and vanilla extract. chill before serving.
• 4 sprinkle with cinnamon sugar before serving.
• 5 cinnamon sugar: combine cinnamon and sugar and store in a tightly covered bowl.

Jello Instant Pudding And Soy Milk

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 3
• 1 1/2 cups soymilk
• 1 package jello instant pudding mix

Recipe

• 1 1. heat soy milk to about 160 to 170. just under boiling is fine.
• 2 2. follow directions on back of box.
• 3 you should see your pudding start to thicken as soon as you add in the powder. i used jello sugar and fat free chocolate pudding mix and pistachio pudding mix.

Chocolate Raspberry Bread Pudding With Raspberry Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 whole grain english muffins, cut into squares
• 2 eggs
• 3/4 cup skim milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 cup raspberries
• 1/2 cup dark chocolate chips
• 1/2 cup raspberries
• 1/2 tablespoon sugar
• 1/8 cup brandy
• 1 teaspoon lemon juice

Recipe

• 1 preheat the oven to 375 degrees f.
• 2 in large bowl combine milk, sugar, egg and vanilla extract.
• 3 add bread squares to the cream mixture. mix until all of the bread cubes are well coated.
• 4 let sit for 15 minutes so the bread can soak up the cream mixture. stir every five minutes.
• 5 mix in raspberries and chocolate chips.
• 6 pour mix into a greased, round "souffle" baking dish.
• 7 place in the oven and bake for 1 hour.
• 8 remove bread pudding from oven and cool for 10-15 minutes.
• 9 while bread pudding is cooling, prepare raspberry sauce.
• 10 heat raspberries and sugar until sugar dissolves.
• 11 add brandy and lemon juice.
• 12 cook until thickened.
• 13 serve bread pudding warm with raspberry sauce.

Individual Irish Pudding Cake

Total Time: 3 hrs 5 mins Preparation Time: 35 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 250 g pitted dates, coarsely chopped
• 200 g dried pitted prunes, coarsely chopped
• 225 g raisins, coarsely chopped
• 150 g dried cranberries
• 125 g sultanas
• 200 g grated apples (approx 2 med apples)
• 1 cup irish whiskey (you can use brandy or rum)
• 1/2 cup irish whiskey, extra
• 1 1/4 cups brown sugar, packed firmly
• 185 g butter, softened
• 3 eggs
• 1/2 cup hazelnut meal
• 1 1/2 cups plain flour
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon bicarbonate of soda

Recipe

• 1 combine fruits and whiskey in a large bowl, cover tightly with plastic wrap and stand at room temp overnight.
• 2 preheat oven to 120°c line 6-8 ramekins with baking paper twice, making sure that the paper sticks 4cm above the sides. tip:overlap the paper slightly and use sticky tape on the outer side to secure it.
• 3 combine extra whiskey and 1/2 cup of the sugar in a small saucepan. stir over a medium-high heat until sugar dissolves; bring to the boil, cool syrup for 20 minutes.
• 4 beat butter and remaining sugar in a small bowl with electric mixer until just combined (don't over beat it) add eggs, one at a time, beating until combined between additions. add butter mixture to the fruit that has stood overnight; stir in hazelnut meal, sifted dry ingredients and 1/2 cup of the cooled syrup.
• 5 divide into the prepared ramekins, spread the tops out smoothly. bake for about 1 - 1 1/2 hours until the pudding pulls away from the edges a little and springs back when lightly touched in the center. brush puddings with remaining reheated syrup cover each with fool and cool to room temp in the ramekins. turn out the puddings and wrap them in calico to persevere them. serve warm or cold; store in the fridge for up to a month.
• 6 enjoy!

Apple Pudding

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 9
• 1 cup flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 cup butter or 1/2 cup margarine
• 1 cup cold water
• 6 apples, peeled and sliced

Recipe

• 1 combine flour, sugar and baking powder in a mixing bowl.
• 2 cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside.
• 3 grease n 8x8" glass pan and slice in 6 (or less) apples.
• 4 spread flour mixture evenly over fruit.
• 5 pour water evenly over all and do not stir.
• 6 bake at 375°f for 1 hour, or until crust is browned.
• 7 serves 9.
• 8 this recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. splenda).
• 9 note: for a 9x13" pan, make 1 1/2 times the recipe.
• 10 serves 12-15.
• 11 instead of apples, use pears, peaches, raspberries or blackberries.
• 12 serve with milk, cream, or ice cream and enjoy.

Mexican Rice Pudding (arroz Con Leche)

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 cups rice, uncooked, not instant
• 1 cup sugar
• 1 cup sweetened condensed milk
• 2 quarts whole milk
• 2 cinnamon sticks
• 1 tablespoon vanilla

Recipe

• 1 in a medium saucepan, place cinnamon sticks, add the whole milk and bring to a boil.
• 2 add the rice, lower the flame and simmer covered for 15 minutes.
• 3 add sugar and condensed milk and simmer for about 3 to 5 more minutes.
• 4 add vanilla and remove from heat.
• 5 serve warm in custard dishes, you can add raisins if you like.

Chocolate Raspberry Trifle

Total Time: 8 hrs 25 mins Preparation Time: 25 mins Cook Time: 8 hrs

Ingredients

• Servings: 12
• 1/3 cup dark rum
• 1/3 cup brewed black coffee
• 2 (22 ounce) containers refrigerated chocolate pudding
• 1 cup reduced-fat sour cream
• 2 cups heavy cream, well chilled
• 3 tablespoons confectioners' sugar
• 14 ounces frozen pound cake, thawed, cut in 16 thin slices, slices cut in half
• 3 1/2 ounces bar bittersweet chocolate, shaved into shards with a vegetable peeler
• 1 1/2 pints red raspberries (reserve 8 berries for garnish)

Recipe

• 1 have ready a 3-qt. trifle bowl or clear glass serving bowl, about 8 inches in diameter, preferable straight-sided.
• 2 mix rum and coffee in a clear 1-cup measure. combine pudding and sour cream in a medium bowl. in a large bowl, beat cream and confectioners sugar with mixer on high speed until stiff, billowy peaks form when beaters are lifted.
• 3 arrange half the cake slices in bottom of trifle bowl; drizzle with 1/2 the rum mixture. spread with 1/2 the pudding mixture; sprinkle with 1/3 the chocolate shavings. top with 1/2 the raspberries, then 1/2 the whipped cream. repeat layers, reserving remaining shavings for garnish. cover bowl with plastic wrap. refrigerate for at least 8 hours or up to one day.
• 4 to serve: sprinkle with remaining chocolate shavings; place remaining raspberries on top to garnish.

Homemade Silky Chocolate Pudding

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3/4 cup granulated sugar
• 6 tablespoons unsweetened cocoa powder (like droste)
• 1/4 cup cornstarch
• 1 pinch salt
• 1 1/2 cups milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract

Recipe

• 1 in a heavy-bottomed saucepan, stir together granulated sugar, cocoa, cornstarch and salt slowly pour in 1 ½ cups milk, stirring or whisking to create a lump-free mixture stir in 1 cup heavy cream.
• 2 place saucepan over medium heat and, stirring gently and continuously scraping bottom and sides of pan, bring mixture to a boil (boil 1 minute) remove from heat.
• 3 stir in 1 teaspoon vanilla extract.
• 4 pour pudding into stemmed glasses or custard cups or other container.
• 5 chill at least 1 hour.

Leggett Corn

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cans cream-style corn
• milk
• crumbled cracker
• pepper
• paprika

Recipe

• 1 pour creamed corn in a bowl.
• 2 stir in crumbled crackers until thickened.
• 3 even out with milk and then add more crackers.
• 4 continue until mixture is thick, but not stiff- like a pudding.
• 5 (there are no exact amounts, so play on your own tastes!) pepper to taste (optional, but the pepper is included in the original recipe.) pour into baking dish.
• 6 sprinkle a layer of crumbled crackers evenly over corn mixture.
• 7 sprinkle paprika over cracker topping.
• 8 put in oven at 375 and bake until topping is crisp and slightly browned.
• 9 (careful- if it gets too brown, it won't taste right! it should be bubbly when done.).

Peanut Butter Fruit Dip

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 18
• 2 cups milk
• 1/2 cup sour cream
• 3 ounces vanilla instant pudding mix
• 1 cup creamy peanut butter
• 1/3 cup sugar

Recipe

• 1 combine milk, sour cream and pudding mix in medium bowl; whisk until smooth.
• 2 stir in peanut butter and sugar; mix until well blended.
• 3 serve with apple and banana slices.
• 4 store in refrigerator.
• 5 if dip becomes too thick, stir in additional milk.

Classic Honey Flan

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 eggs, beaten
• 1 1/2 cups 2% low-fat milk
• 1/2 cup honey, divided
• 1 teaspoon vanilla
• 1/4 teaspoon ground cinnamon

Recipe

• 1 combine eggs, milk, 1/4 cup honey and vanilla.
• 2 beat until mixed but not foamy.
• 3 combine remaining 1/4 cup honey and cinnamon in small bowl; mix well.
• 4 place 4 (6-ounce) custard cups in 8-inch square baking dish.
• 5 spoon 1 tablespoon honey-cinnamon mixture into each custard cup; divide egg mixture into each custard cup.
• 6 place baking dish on middle rack of oven; pour boiling water into baking dish around custard cups to 1-inch depth.
• 7 bake at 325 degrees f 30 to 45 minutes or until knife inserted near center comes out clean.
• 8 serve warm or cold.
• 9 loosen edges of individual custards with spatula or knife; invert onto dessert plates.

Apple Pudding With Vanilla Sauce

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

Ingredients

• Servings: 6
• 1 1/4 cups sifted all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon . baking powder
• 1/3 cup butter, room temperature
• 1/2 teaspoon lemon rind, grated
• 1 teaspoon vanilla
• 1 cup sugar
• 1 egg
• 1 1/2 cups apples, uncooked and diced
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 1 cup water
• 2 tablespoons butter
• 1/4 teaspoon lemon rind, grated
• 1/2 teaspoon vanilla

Recipe

• 1 pudding::.
• 2 sift the flour, salt, baking soda, and baking powder together; set aside.
• 3 cream butter with lemon rind, vanilla and sugar.
• 4 beat in egg. stir in flour mixture.
• 5 add apples. mix just until lblended together. turn into a greased 8 x 8 x 2-inch pan.
• 6 bake in preheated 350 degree oven for 45 minutes.
• 7 vanilla sauce:.
• 8 in a small saucepan, combine sugar with cornstarch and salt. gradually stir in the water and mix well.
• 9 over medium heat, cook and stir until it reaches medium thickness.
• 10 remove from heat. stir in butter, lemon rind and vanilla.
• 11 serve warm over the apple pudding.

Chocolate Rice Pudding

Total Time: 2 hrs 40 mins Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 10
• 4 cups cooked rice
• 3/4 cup brown sugar
• 1/4 cup baking cocoa
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla
• 2 (12 ounce) cans evaporated milk, low fat is fine
• 1 cup slivered almonds or 1 cup your favourite nuts

Recipe

• 1 lightly grease or spray with cooking spray the inside of a 31/2- to 6-quart crockpot.
• 2 combine all ingredients in the crockpot, cover the crockpot and cook on low for 21/2 to 3 hours, or until all the liquid has been absorbed. stir before serving.
• 3 serve either warm or chilled. to chill, allow the rice pudding to cool for about 2 hours, then spoon it into a bowl, cover and refrigerate until ready to serve. serve with cream and a sprinkling of slivered almonds or nuts of your choice.

Chocolate Raspberry Cake

Total Time: 2 hrs 40 mins Preparation Time: 30 mins Cook Time: 2 hrs 10 mins

Ingredients

• 1 (18 ounce) package chocolate cake mix (butter recipe chocolate cake with pudding)
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 12 ounces semi-sweet chocolate chips
• 1/4 cup chambord raspberry liquor
• 1/2 cup seedless raspberry jam
• 8 ounces sour cream
• 2 tablespoons chopped pecans, toasted

Recipe

• 1 prepare cake mix according to package directions; stir in 1/2 chocolate chips.
• 2 spoon batter into 2 greased and floured 9 inch round cake pans.
• 3 bake at 350f for 25-30 minutes.
• 4 cool in pans on wire rack 10 minutes.
• 5 remove from pans and cool completely.
• 6 brush tops of layers with chambord.
• 7 place on cake layer on a plate; spread with jam and top with second layer.
• 8 melt remaining chocolate chips over low heat, stirring often.
• 9 remove from heat, gradually stir in sour cream.
• 10 spread on top and sides of cake, sprinkle top with toasted pecans chill at least 2 hours.

Grandma's Rice Pudding

Total Time: 2 hrs 35 mins Preparation Time: 5 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 1 quart milk
• 1/4 cup raw long-grain rice
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/2 cup raisins
• 1 teaspoon vanilla
• 1/4 teaspoon grated nutmeg

Recipe

• 1 preheat oven to 300 degrees and set oven rack to a middle position.
• 2 butter or spray an oven-proof casserole dish (6 cup) with non-stick spray. mix the milk, rice, sugar and salt in the casserole.
• 3 bake, uncovered, for 2 hours at 300 degrees, stirring every 30 minutes. while mixture is in the oven, let raisins sit in a small bowl of warm water to soften them up.
• 4 after two hours, drain raisins and add to pudding. stir in the vanilla and nutmeg and bake another 30 minutes.
• 5 (depending on your preference, the consistency of the pudding can be firmed up with a little more rice, or less firm with more milk. oven temperatures vary, so keep an eye on your pudding and adjust baking time accordingly.).

Egg-free, Gluten-free Cranberry Tapioca Cream

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 cup cranberries, fresh (frozen)
• 1 cup water
• 4 tablespoons honey or 4 tablespoons rice syrup or 4 tablespoons agave syrup
• 2 tablespoons tapioca (small pearls)
• 1 tablespoon rice flour
• 1 pinch salt
• 1 teaspoon vanilla
• 1/2 cup whipping cream

Recipe

• 1 in a pot combine cranberries, water, honey or syrup, salt.
• 2 bring to a boil and simmer for two or three minutes, then add tapioca pearls, reduce to lowest heat and cover the pot.
• 3 let rest on low heat for 30 minutes.
• 4 stir in vanilla.
• 5 stir in the rice flour and bring again to a boil, stirring constantly.
• 6 remove from heat, let stand for five minutes, then fill into a bowl.
• 7 let cool completely and refrigerate until the pudding is set, about 2 hours.
• 8 whip cream and fold whipped cream into cranberry pudding.
• 9 fill into two small bowls or glasses and serve.
• 10 or for more decorative serving: divide cranberry mixture between two glass bowls, drop half of the whipped cream onto each portion and swirl the cream into the cranberry pudding.

Death By Chocolate Trifle

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 18 1/2 ounces devil's food cake mix (any chocolate cake is fine)
• 3 eggs
• water
• 1/2 cup applesauce (i sub this for the oil here, it works fine, but use oil if you prefer)
• 2 (4 ounce) boxes chocolate pudding
• 4 cups 2% low-fat milk
• 6 ounces heath candy bars, crushed
• 3 cups whipped cream
• 1/2 cup strong coffee (or the condensed milk or kaluah)

Recipe

• 1 mix cake with eggs, applesauce and water and bake according to directions in 13x9 in pan.
• 2 cool 5 minutes then poke holes with a fork all over the cake and pour your choice of liquid over the top.
• 3 cool 15 minutes and then refrigerate until completely cool.
• 4 prepare pudding (or mousse) with milk
• 5 cut cake into cubes and place them in the bottom of the trifle dish (you will probably only use 1/3 of the cake now).
• 6 spread half of the pudding over cake and half of the whipped cream over the pudding. sprinkle with half of the heath.
• 7 repeat layers, ending with heath.
• 8 refrigerate 3 hours or overnight.

Fresh Strawberry Pie

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 (3 ounce) package vanilla pudding mix
• 1 (3 ounce) package strawberry jell-o gelatin dessert
• 2 cups water
• 1 teaspoon lemon juice
• 1 cup sliced strawberry
• 1 envelope dream whip
• 1/2 cup cold milk
• 1/2 teaspoon vanilla
• 1 9 in.baked pastry shell

Recipe

• 1 cook pudding, jello, water, and lemon juice over medium heat until it boils.
• 2 chill mixture until thick.
• 3 mix dream whip pkg with milk and vanilla.
• 4 fold dream whip into chilled mixture.
• 5 stir in strawberries.
• 6 pour into pie shell and chill until set.
• 7 garnish with more strawberries and whipped cream.

Cherry Mousse

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 6 large eggs, separated
• 1/2 cup sugar
• 1/4 cup water, plus
• 2 tablespoons water
• 3 1/2 pints heavy cream (whipping)
• 3 1/2 cups tart cherries or 3 1/2 cups sweet cherries, pureed

Recipe

• 1 place the whites in the refrigerator and the yolks in a large stainless steel bowl and set aside.
• 2 in a heavy saucepan, combine the sugar and water. mix until dissolved and place on high heat. boil for 2 to 3 minutes. when clear and the sugar is completely dissolved, remove from the heat and quickly whisk into the egg yolks. with a had mixer, beat this mixture on high speed for for 5 to 8 minutes or until stiff and shiny.
• 3 set aside.
• 4 whip the cream until stiff peaks form and set aside.
• 5 whip the egg whites to form stiff peaks and set aside.
• 6 add the pureed cherries to the egg yolk mixture and blend well. fold in the whipped cream and then the egg whites.
• 7 pour into individual serving dishes or a large bowl and quickly refrigerate for at least 2 hours, longer if possible.
• 8 serve with whipped cream or nuts as a garnish.

Peanut Chocolate Pudding

Total Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 3 cups cold skim milk
• 1 (2 1/8 ounce) package sugar-free instant chocolate pudding mix
• 1/3 cup peanut butter

Recipe

• 1 in a mixing bowl, combine milk and pudding and mix.
• 2 mix in peanut butter until smooth.
• 3 refrigerate.
• 4 top with cool whip if desired.

Jello-o Chocolate Pudding Fudge

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 1 (8 ounce) package baker's semi-sweet chocolate, divided
• 1/2 cup butter, divided
• 1/3 cup water
• 1 box jell-o chocolate instant pudding (4 serving size)
• 3 cups powdered sugar

Recipe

• 1 microwave 4 of the chocolate squares, 6 tbs. of butter and the water in a large microwave bowl on high 2 minutes or until butter is melted; stir.
• 2 add dry pudding mix; stir until well blended.
• 3 add powdered sugar, 1 cup at a time, stirring until well blended after each addition. press into foil-lined 8-inch square pan.
• 4 microwave remaining 4 chocolate squares and 2 tablespoons butter in large microwaveable bowl on high 1-1/2 minutes or until butter is melted. stir until chocolate is completely melted. spread over pudding mixture.
• 5 refrigerate 2 hours or until firm.
• 6 cut into 48 (1 inch) squares.

Chocolate Raspberry Pudding Cake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 9
• 1 cup all-purpose flour
• 3/4 cup sugar
• 1/4 cup unsweetened cocoa
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 3 tablespoons butter, melted
• 1 teaspoon vanilla
• 1 (10 ounce) package frozen raspberries in light syrup, thawed
• 1 cup hot water
• 1/3 cup chocolate syrup
• 1/3 cup powdered sugar

Recipe

• 1 heat oven to 350°f
• 2 place flour, sugar, cocoa, baking powder and salt into greased 8- or 9-inch square baking pan; stir with fork to combine.
• 3 stir in milk, butter and vanilla until well mixed.
• 4 stir in raspberries.
• 5 combine hot water and chocolate syrup in small bowl.
• 6 pour evenly over batter.
• 7 bake for 30 to 35 minutes or until center is set and edges pull away from sides of pan.
• 8 let stand 25 minutes.
• 9 sprinkle with powdered sugar and garnish with fresh raspberries, if desired.

Lighter Cheesecake (cream Cheese) Fruit Dip (ww Core)

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 1 (1 ounce) package fat free sugar-free instant cheesecake pudding mix
• 16 ounces nonfat sour cream

Recipe

• 1 mix two ingredients together using an electric mixer (it is too hard to dissolve all the granules manually).
• 2 refrigerate.
• 3 serve with desired fruit (pineapple, berries, grapes, apples, etc).

Lisa's Lemon Loaf

Total Time: 37 mins Preparation Time: 2 mins Cook Time: 35 mins

Ingredients

• 1 (18 ounce) box lemon cake mix
• 1 (4 ounce) box instant lemon pudding mix
• 4 eggs
• 1 cup warm water
• 1/2 cup vegetable oil

Recipe

• 1 combine all ingredients until well blended.
• 2 divide into 2 (8 inch) bread loaf pans.
• 3 bake 350 degrees for 35-40 minutes.
• 4 cool in pan 10 minutes then cool completely on cooling rack.

Jello Pudding Parfaits

Total Time: 2 hrs 5 mins Preparation Time: 2 hrs Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 (3 ounce) box strawberry jell-o gelatin dessert
• 1 cup water, boiling
• 1 cup water, cold
• 1 (3 1/2 ounce) box pudding, vanilla
• 2 cups milk

Recipe

• 1 make jell-o your choice of flavors. mom made red; strawberry or cherry.
• 2 let chill until almost set.
• 3 make pudding with the vanilla pudding mix and milk. you can make whatever flavor trips your trigger; mom always made vanilla.
• 4 start a layer of pudding in clear wide mouthed glass.
• 5 add a layer of jell-o.
• 6 add layer of pudding, the jell-o, then pudding.
• 7 do 4 glasses that way.
• 8 chill for a couple of hours until jell-o is completely set.
• 9 serve.
• 10 can top with whipped cream if you want to be really fancy.

Crab Corn Pudding

Ingredients

• Servings: 12
• 4 cups milk
• 1 cup yellow cornmeal
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 pinch cayenne pepper
• 4 eggs
• 1/2 cup unsalted butter, melted and cooled
• 1 1/4 teaspoons baking powder
• 1 lb backfin crab meat
• 2 cups fresh corn kernels

Recipe

• 1 in a large deep saucepan bring the milk to a boil over medium-high heat. stir in the yellow corn meal, sugar, salt, and cayenne pepper.
• 2 let the mixture return to a boil, then reduce heat to a simmer.
• 3 stir often and continue to simmer for 5 to 6 minutes.
• 4 remove from heat and let cool for 10 minutes.
• 5 in a large bowl, whisk together the eggs, melted butter, and baking powder.
• 6 stir in the corn kernels.
• 7 add the milk-corn meal mixture and stir to combine. gently fold in crab to avoid breaking up lumps.
• 8 pour the mixture into a well-buttered 2 1/2 quart souffle dish, casserole, or any other straight-sided baking dish.
• 9 bake on the center rack of a preheated 350-degree oven for 45 minutes to 1 hour, or until the pudding is lightly puffed, lightly browned, and a knife or straw inserted in the center comes out clean.
• 10 serve immediately.

Grandma's Wine Cake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 1 (18 ounce) package yellow cake mix
• 1 (5 ounce) package instant vanilla pudding
• 4 eggs
• 3/4 cup oil
• 3/4 cup sherry wine (dry)
• 1 teaspoon nutmeg

Recipe

• 1 combine.
• 2 mix about 5 minutes on medium speed.
• 3 grease angel food cake pan.
• 4 cook at 350 degrees for about 45 minutes.
• 5 cool about 5 minutes before turning out.
• 6 glaze powdered sugar and water- make runny.
• 7 poor over cooled cake.

My Best And Easy Indian Pudding

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 4 cups milk
• 1/2 cup cornmeal
• 1/2 cup molasses
• 2 tablespoons butter
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt

Recipe

• 1 using a non stick (or heavy bottomed) sauce pan add milk and heat on medium heat until nearly bubbling at the edges and steaming.
• 2 slowly whisk in the meal and whisk slowly until the meal is suspended in the milk, meaning none hanging out at the bottom of the pot. continue whisking off and on until it reaches a medium thick hot cereal consistency. again you *can* walk away and whisk every 5 minutes or so.
• 3 turn stove to low heat and continue to whisk off and on while it thickens. no need to be afraid. i have left it unattended for over 10 minutes and it will not scorch, lump or stick.
• 4 when it reaches 'thick hot cereal' stage, stir in remaining ingredients. i usually whisk. mix well to combine evenly.
• 5 leave pudding on low, stirring/whisking occasionally until thickened a bit more; 10-15 minutes approximately.
• 6 turn off heat and let the pan sit until it has cooled down half way, then cover with the lid and let it 'set.' times will vary with setting. last night it was 15 minutes or so and in 2 hours i could upturn the pan. refrigerate and reheat gently; i use the microwave for individual servings.
• 7 i used the high end of the cook time and will depend on your corn meal, heat of stove, etc -- i have seen many recipes making this pudding appear scary; stand at stove and never stop whisking the entire time. fiddley sticks!

Cherry Mousse

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 tablespoon cherry gelatin
• 1 (14 1/2 ounce) can tart cherries, drained
• 1 (8 ounce) carton frozen whipped topping, thawed

Recipe

• 1 in a bowl, combine gelatin powder and cherries; fold in the whipped topping. serve immediately. yield: 4 servings.

Homemade Sugar-free Instant Vanilla Pudding

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 8
• 16 (1 g) packets equal sugar substitute or 16 (1 g) packets splenda sugar substitute
• 3/4 cup instant clear jel
• 2 1/2 teaspoons vanilla powder
• 1/8 teaspoon table salt
• 4 cups milk

Recipe

• 1 combine sweetener, clear jel, vanilla powder and salt in a blender. run on high about 30 seconds to combine and grind the sugar to powder.
• 2 add milk and blend on medium until smooth. portion into 1/2 cup servings. place a square of plastic wrap on the surface of each portion, then refrigerate at least 30 minutes before serving.

Jello Pudding Pops

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 2 cups skim milk, cold
• 1 (3 ounce) package fat-free chocolate instant pudding mix

Recipe

• 1 pour cold milk into medium bowl.
• 2 add pudding mix.
• 3 beat with wire whisk 2 minutes. spoon into 6 (5-oz.) paper or plastic cups.
• 4 insert wooden pop stick or plastic spoon into each for handle.
• 5 freeze 5 hours or until firm.
• 6 to remove pop from cup, place bottom of cup under warm running water for 15 seconds.
• 7 press firmly on bottom of cup to release pop. (do not twist or pull pop stick.)
• 8 store leftover pops in freezer.

Lisa's Awesome Chocolate Cake

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• 1 (18 ounce) package devil's food cake mix
• 1 (3 1/2 ounce) box instant chocolate pudding mix
• 8 ounces sour cream
• 4 eggs
• 1/2 cup water
• 1/2 cup vegetable oil
• 12 ounces chocolate chips

Recipe

• 1 preheat oven to 350. in large mixing bowl combine all ingredients except chocolate chips. beat 2 minutes. stir in chocolate chips. pour into a greased bundt pan. bake 1 hour. cool completely. sprinkle with powdered sugar and serve!

Death By Chocolate In A Trifle Bowl :)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 1 pepperidge farm frozen chocolate cake
• 2 (15 3/4 ounce) cans chocolate pudding (i use thank you brand)
• 2 (16 ounce) cartons cool whip
• 6 crushed heath candy bars

Recipe

• 1 first, cut the frozen cake into squares.
• 2 i first cut the cake into half and it's easier this way.
• 3 take 1/2 of the cake that you cut into squares and place them in the bottom of the trifle bowl.
• 4 put 1 can of the pudding on top of the cake then spread 1 carton of the cool whip on top of the pudding.
• 5 i put the candy bars in a ziploc bag and crush with a rolling pin, put 1/2 of the candy mixture on top of the cool whip.
• 6 then put the remaining cake, pudding, cool whip and top with remaining candy bars on top.
• 7 this needs a warning, very addictive.

Gran Couva Crémeux

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 200 g valrhona gran couva 64% cocoa bittersweet chocolate
• 1 teaspoon vanilla extract
• 1 cup sweet milk
• 3 egg yolks
• 200 ml whipping cream

Recipe

• 1 chop up the chocolate very fine and put it in a bowl. put the milk in a pan together with the vanilla and bring it up to just under the boiling point. beat the egg yolks up with the sugar until they are light. beat the warm milk little by little into the beaten egg yolks-sugar mixture. when all has been added put the mixture back in the pan and heat the mixture up while beating continuously until it has thickened slightly and will coat a spoon. pour the thickened mixture little by little over the chocolate until you get an emulsion to form. let the mixture cool down to warm room temperature then whip the cream and carefully fold it into the egg yolk-sugar-chocolate mixture. divide the crème between 4-6 serving glasses and set them in the freezer for 4-6 hours. remove from the freezer 45 minutes before serving.

Peanut Butter Fudge Cake

Total Time: 49 mins Preparation Time: 15 mins Cook Time: 34 mins

Ingredients

• 1 (18 1/4 ounce) box devil's food cake mix
• 3 eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 cups chopped chocolate-covered peanut butter cups (about 8 ounces, plus more to garnish, i used twice as many peanut butter cups so i could decorate th)
• 6 ounces prepared chocolate pudding (not the dry mix, the actual snack sized container of pudding)
• 8 ounces dark chocolate, chopped
• 1 cup heavy cream
• 1/2 cup creamy peanut butter

Recipe

• 1 heat oven to 350°f coat two 9-inch round cake pans with nonstick cooking spray. line with waxed paper; coat paper.
• 2 in a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. stir in the pudding. fold in 2 cups of the chopped peanut butter cups.
• 3 divide batter between prepared pans. bake at 350 degrees f for about 34 minutes, or until a toothpick inserted in the center comes out clean. let layers cool on a wire rack for 15 minutes. turn out cakes onto wire racks and cool completely.
• 4 place chopped dark chocolate in a medium-size bowl. bring cream just to a boil and pour over chocolate. whisk until chocolate melts. add peanut butter and whisk until smooth.
• 5 trim top of cake layers flat with a serrated knife. put 1 cake layer on cooling rack and place on a baking sheet. pour 1 cup frosting on top; spread evenly with a spatula. top with remaining cake layer. pour remaining frosting over the top, allowing it to spill over the sides. smooth top and sides with spatula. refrigerate 1 hour to set. transfer cake to serving plate and garnish with chopped candy, if desired.

Gelatin Poke Cake

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

Ingredients

• Servings: 12
• 1 (517 g) box cake mix or 1 (517 g) box pudding-included cake mix (2-layer)
• 1/2 cup fat free egg substitute
• 1/3 cup light sour cream or 1/3 cup nonfat sour cream
• 1 (3 ounce) package sugar-free jello
• 1 cup boiling water
• 1/2 cup cold water
• 2 -3 cups fat-free cool whip

Recipe

• 1 preheat oven to 350*f.
• 2 coat 9x13 inch baking pan with nonstick cooking spray.
• 3 in a large bowl, prepare cake mix, using egg substitute for 3 eggs called for and the sour cream in place of the oil called for, and adding the amount of water called for on the box.
• 4 pour into prepared baking pan.
• 5 bake for 30-35 minutes, or until toothpick comes out clean.
• 6 cool cake in pan for 15 minutes; then pierce the top of the cake with a kitchen fork at 1/2-inch intervals.
• 7 meanwhile, in a medium bowl, dissolve gelatin in boiling water.
• 8 add cold water.
• 9 carefully pour gelatin mixture over the cake.
• 10 chill for about 3 hours.
• 11 spread cool whip over top.

Peanut Butter Fudge Pie

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 cup cool whip, thawed
• 1 graham cracker crust
• 1/3 cup fudge sauce
• 1 cup cold milk
• 1/2 cup peanut butter
• 1 3/4 ounces instant vanilla pudding

Recipe

• 1 spread 1 cup cool whip in bottom of pie crust.
• 2 freeze 10 minutes.
• 3 carefully spread fudge sauce over top of cool whip.
• 4 gradually stir milk into peanut butter until smooth.
• 5 add instant pudding to mixture and beat 1-2 minutes.
• 6 gently spoon mixture over fudge sauce.
• 7 freeze 4 hours or overnight until firm.
• 8 let stand room temp for 15 minutes before serving.

Individual Cheesecakes ( Ww 1 Pt)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 (5 1/8 ounce) package fat free sugar-free instant cheesecake pudding mix
• 2 cups nonfat yogurt
• 12 pretzel twists
• 12 cupcake liners

Recipe

• 1 mix pudding with yogurt.
• 2 place a pretzel in bottom of each cupcake paper in a muffin tin.
• 3 top with pudding yogurt mix.
• 4 place a fresh berry on top.

Lead Me Not Into Temptation Or Crème De Menthe Poof

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 (1/4 ounce) envelope plain knox unflavored gelatin
• 3/4 cup water (divided use)
• 3/4 cup sugar
• 1/8 teaspoon salt
• 1/4 cup fresh lemon juice
• 1/2 cup creme de menthe (green, not clear)
• 1 pint whipping cream

Recipe

• 1 soften gelatin by sprinkling over 1/4 cup cold water. let stand 1 minute. add 1/2 cup boiling water and stir until gelatin is completely dissolved,.
• 2 add sugar, salt, lemon juice, crème de menthe and stir well.
• 3 cool in refrigerator until syrupy.
• 4 beat the cream and fold into the syrupy mixture.
• 5 (save a small amount of cream for top decoration.).
• 6 turn into a soufflé dish or a pretty clear glass bowl and chill until ready to serve.
• 7 garnish the top with fresh strawberries, raspberries, mint leaves or shaved chocolate and the reserved whipped cream.

Jello Salad

Total Time: 48 hrs 10 mins Preparation Time: 48 hrs Cook Time: 10 mins

Ingredients

• 1 (1/4 ounce) package knox gelatin
• 1 (6 ounce) package orange jell-o
• 3/4 cup miniature marshmallow
• 1 (20 ounce) can peeled apricots (drain and save juice)
• 1 (20 ounce) can crushed pineapple (drain and save juice)
• 1 egg
• 1/4 cup sugar
• 3 tablespoons flour
• 1 cup juice, that was saved from apricots and pineapple
• 1 pint whipping cream
• 1/4 cup sugar
• grated cheddar cheese, for decoration

Recipe

• 1 jello base: di solve knox gelatin in 1/2 cup warm water and set aside.
• 2 dissolve orange jello in 2 cups boiling water.
• 3 combine gelatin and jello, add 3/4 cup miniature marshmallows-stir until melted and set aside.
• 4 drain juice off apricots and pineapple (save for later in recipe) and mash apricots.
• 5 combined juice (except for 1 cup) and fruit fold into jello mixture.
• 6 pour into 9x13 baking dish and refrigerate overnight.
• 7 next morning: beat egg, add 1/4 cup sugar, 1 cup of saved juice, and flour.
• 8 cook egg mixture in double boiler until thicker than pudding-cool until room temperature.
• 9 in large bowl whip the pint of cream and add 1/4 cup sugar.
• 10 add to cooled egg mixture and spread over the top of jello mixture.
• 11 decorate with grated cheese.

Chocolate Souffle Pudding Cake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 16
• 2 cups mini marshmallows
• 1 (18 ounce) package devil's food cake mix
• 1 1/3 cups water
• 3 eggs
• 2 cups brown sugar, packed
• 1/2 cup cocoa powder
• 3 1/2 cups boiling water

Recipe

• 1 preheat oven to 375. spray a 13x9 inch baking pan with non-stick spray.
• 2 scatter marshmallows evenly over bottom of pan.
• 3 place the cake mix, 1 1/3 c water, and eggs in mixing bowl. mix on low speed for 1 minute, scraping sides frequently.
• 4 increase mixer speed to medium and beat 2 minutes more. pour batter over marshmallows in prepared pan.
• 5 mix brown sugar and cocoa together and sprinkle evenly over the batter.
• 6 carefully pour boiling water over the batter and place pan in oven.
• 7 bake just until cake is firm around the edges, but still jiggly in the middle, and the sauce is starting to bubble up around the edges, about 45-50 minutes.
• 8 remove from oven and cool for 20 minutes before serving.

Grammy's Rice Pudding

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 3/4 cup cooked rice
• 3 tablespoons sugar
• 2 eggs
• 3/4 cup skim milk

Recipe

• 1 beat eggs, sugar, and milk together.
• 2 add rice and add cinnamon and raisins to taste; stir.
• 3 microwave for 10 minutes, stirring halfway through.

Grandma's Tomato Pudding

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 15 medium tomatoes, peeled and each cut into quarters (about 5 pounds)
• 1 (6 ounce) can tomato paste
• 1 cup packed dark brown sugar
• 1 teaspoon salt
• black pepper
• 6 slices bread, cut into 1 inch cubes (about 3 cups)
• 1 cup butter, melted

Recipe

• 1 in 4-quart saucepan over medium heat, heat tomatoes to boiling; stirring frequently.
• 2 reduce heat to low; cover and simmer until tomatoes are soft, about 10 minutes.
• 3 uncover saucepan and cook 15 to 20 minutes longer, stirring often, until tomatoes thicken slightly.
• 4 stir in tomato paste, brown sugar,salt and pepper.
• 5 put cubed bread over tomato mixture.
• 6 pour melted butter over bread.
• 7 bake at 350° for 20 minutes.
• 8 serve.

My Version Of Cara's Version Of Evelyn Rose's Rice Pudding

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1/3 cup short-grain rice
• 2 tablespoons butter
• 2 1/2 cups light cream (about 15% fat)
• 1/8 teaspoon salt
• 2 tablespoons brown sugar
• 2 teaspoons vanilla extract
• 1 pinch ground nutmeg

Recipe

• 1 wash the rice in cold water and drain well.
• 2 use half the butter to grease a 4 cup pudding dish.
• 3 put the cream, salt and the rice in the dish and leave for one hour to soften.
• 4 preheat the oven to 300 degrees f.
• 5 stir the sugar into the rice and add the remaining butter cut into tiny pieces.
• 6 stir in the vanilla.
• 7 scatter with nutmeg.
• 8 bake for at least 2 hours, stirring occasionally for the first hour and then leave to allow a golden brown topping to form.

Peanut Chocolate Parfait Dessert

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 16
• 1 (18 1/4 ounce) package devil's food cake mix with pudding
• 1/2 cup butter, melted
• 1/4 cup milk
• 1 egg
• 3/4 cup peanuts
• 3/4 cup peanut butter
• 1 1/2 cups powdered sugar
• 1 (8 ounce) package cream cheese, softened
• 2 1/2 cups milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (5 1/8 ounce) package instant vanilla flavor pudding and pie filling or 1 (5 1/8 ounce) package vegetarian instant vanilla pudding mix
• 1/2 cup peanuts
• 1 5/8 ounces milk chocolate candy bars, chilled, grated

Recipe

• 1 heat oven to 350. grease and flour bottom only of 13 x 9 inch baking pan. in large bowl, combine all crust ingredients at medium speed until well blended. spread evenly in greased and floured pan. bake at 350 for 20-25 minutes. do not overbake. cool.
• 2 in small bowl, combine peanut butter, and powdered sugar at low speed until crumbly; set aside. in large bowl, beat cream cheese until smooth. add milk, whipping topping and pudding mix; beat at low speed 2 minutes until well blended. pour half of cream cheese mixture over cooled, baked crust.
• 3 sprinkle with half of peanut butter mixture. repeat with remaining cream cheese and peanut butter mixtures. sprinkle with 1/2 cy of peanuts; gently press into filling. sprinkle with grated chocolate. cover; refrigerate or freeze until serving time. if frozen, let stand at room temperature for 15 minutes before serving. store in refrigerator or freezer.