Breakfast Bread Pudding

Total Time: 8 hrs 45 mins Preparation Time: 8 hrs Cook Time: 45 mins

Ingredients

• Servings: 8
• 12 slices bread
• 8 ounces reduced-fat cream cheese
• 3 cups egg beaters egg substitute
• 2 cups skim milk
• 1/3 cup maple syrup
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt

Recipe

• 1 cut bread into cubes.
• 2 cut cream cheese into cubes.
• 3 toss bread lightly with cream cheese.
• 4 place into a greased 9x13-inch baking pan.
• 5 in a large mixing bowl, beat the eggs, milk, syrup, salt, and vanilla together until well mixed.
• 6 pour egg mixture over bread mixture.
• 7 cover and chill in fridge 8 hours or overnight.
• 8 remove from fridge 30 minutes before baking.
• 9 bake, uncovered, at 375 degrees for 40-45 minutes, or until a knife inserted in the center comes out clean.
• 10 let stand 5 minutes before cutting.

Lickety Split Chocolate Pudding Mix.

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 1/2 cups powdered milk
• 1 1/2 cups sugar
• 1 1/4 cups flour
• 3/4 cup cocoa
• 1 teaspoon salt

Recipe

• 1 sift ingredients at least three times.
• 2 place in a tightly covered container.
• 3 does not need refrigration.

Chocolate Fig & Date Pudding

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

Ingredients

• Servings: 6
• 150 g chocolate, dark 70%
• 250 g dates
• 250 g figs, dried & chopped
• 900 ml water
• 10 g bicarbonate of soda
• 120 g butter
• 500 g sugar
• 6 eggs
• 15 ml vanilla bean paste
• 500 g self-rising flour
• 1/4 cup cocoa
• 1/4 teaspoon salt
• 450 g chocolate, orange flavoured
• 250 ml milk
• 60 g brown sugar
• 35 g butter, unsalted

Recipe

• 1 bring the water to the boil, then add the figs and dates.
• 2 add in the bicarb and stir well to combine. remove from heat and cool at least 2 hours to reach room temperature.
• 3 preheat oven to 160°c.
• 4 sift the flour, salt and cocoa and set aside.
• 5 cream the butter, then add the sugar, vanilla and egss and beat until light and fluffy.
• 6 line a 33cm x 23cm cake pan with baking paper.
• 7 add half the fig and date mixtrue to the butter mix and mix on a low speed until combined.
• 8 melt the chocolate by finely chopping and setting over a pan of barely simmering water. add the melted chocolate to the pudding mixture along with the flour/cocoa and mix to well combined.
• 9 pour into prepared cake pan and smooth top.
• 10 bake for 45 mins to 1 hour. test with skewer for doness.
• 11 serve warm with sauce.
• 12 sauce.
• 13 boil the milk and cream together.
• 14 take off heat and add the chopped chocolate, sugar and butter.
• 15 stir until smooth.

Chocolate Espanol

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 lb good quality semisweet chocolate or 1/2 lb bittersweet chocolate
• 1 quart milk
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon

Recipe

• 1 put the chocolate, milk, and sugar in a heavy saucepan over low heat.
• 2 whisk slowly until the chocolate melts and the sugar dissolves.
• 3 when the mixture is smooth and steamy, transfer to mugs; top with a dusting of cinnamon and serve.
• 4 *spanish hot chocolate is thick and rich, almost like a loose pudding. for dipping churros into.

Chocolate Espresso Puddings

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

Ingredients

• Servings: 4
• 100 g dark chocolate (70%cocoa solids - this is very important)
• 100 g butter
• 2 tablespoons espresso coffee
• 4 medium eggs
• 100 g caster sugar
• 40 g plain flour, sifted
• chocolate-covered coffee beans, to decorate

Recipe

• 1 butter 4 individual pudding moulds,or ovenproof teacups, and line the bases with parchment.
• 2 put the chocolate, butter and 2 tbsp espresso in a small pan and heat gently until melted.
• 3 whisk eggs and sugar together until thick and pale and fold into the chocolate mixture, followed by the flour.
• 4 fill the cups or moulds to about 1cm of the tops, cover with clingfilm and chill in the fridge for upto 24hours.
• 5 heat the oven to 200ºc/fan 180ºc/gas6.
• 6 bake puddings for 12-14 minutes, the outside should be cooked while the inside will be liquid; they may take a minute or two longer if the cups are very thick.
• 7 leave to stand for a minute, then turn each out on a plate and peel off the parchment.
• 8 serve immediately with cream or ice-cream and a few chocolate coffee beans.
• 9 enjoy!

Peach Melba Pavlova

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

Ingredients

• Servings: 6
• 3 egg whites
• 6 ounces superfine sugar
• 1/2 teaspoon vanilla essence
• 1/2 teaspoon vinegar
• 1 teaspoon cornstarch
• 6 peaches in light syrup, drained, cut into quarters
• 1 lb raspberries (fresh or frozen)
• strawberry liqueur, to taste
• vanilla ice cream
• icing sugar, for dusting

Recipe

• 1 set the oven to 300°f
• 2 draw a 7in circle on a sheet of baking parchment and place the paper on a baking sheet.
• 3 whisk up the egg whites until very stiff, and then beat in the sugar at little at a time whilst continuing to whisk.
• 4 now whisk in the vanilla essence, vinegar and cornstarch.
• 5 spread the mixture over the circle and bake in the oven for 1 hour until firm. remove the meringue from the oven and leave to cool, and then carefully remove the paper. it is easier to do when cool. place on a plate.
• 6 push the raspberries through a nylon sieve and add the strawberry liquor to the puree.
• 7 scoop as much ice cream as you want into the meringue, top with the peaches and pour the melba sauce over the top, zig-zagging over the meringue.
• 8 dust with icing sugar, scatter over some pink and red rose petals and serve.

Chocolate Eves Pudding.

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 3
• 12 ounces apples
• 2 ounces sugar
• 1 clove (or 2 if you like a stronger taste)
• 2 ounces butter
• 2 ounces caster sugar
• 1 egg
• 2 ounces flour
• chocolate (as much or as little chocolate as you want to indulge in!)

Recipe

• 1 slice the apples finely.
• 2 grease a 1 pint fireproof dish and place half the apples in it. add the sugar and cloves then place the remainder of the apples on top.
• 3 cream the butter and sugar together then add the beaten egg a little at a time. add the sifted flour to this mixture and mix well.
• 4 grate as much of a good quality chocolate bar as you wish into the mixture and mix well again.
• 5 spread over apples and bake until the sponge is firm and lightly browned.
• 6 serve directly from the dish and enjoy! if you're not serving it to the kids, you may wish to substitute the chocolate for chocolate liqueur.
• 7 how much you use is again, entirely up to you!

Hard Sauce For Holiday Steamed Pudding

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1/4 cup butter, softened to room temp
• 1 cup powdered sugar
• 1 tablespoon cream
• 1/2 teaspoon vanilla

Recipe

• 1 cream all ingredients together and beat until fluffy.
• 2 it takes only a few minutes to make if butter is room temperature.

Hard Sauce

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 8
• 125 g sweet butter
• 125 g icing sugar
• 100 ml brandy

Recipe

• 1 cream butter and icing sugar until light and almost .
• 2 slowly drizzle in brandy continuing to beat.
• 3 serve with hot christmas pudding.

Frozen Peppermint Salad

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

• 20 ounces crushed pineapple
• 3 ounces strawberry gelatin
• 1/4 cup cinnamon red-hot candies
• 10 1/2 ounces miniature marshmallows
• 2 cups heavy cream
• 1/4 lb soft butter mints, crushed

Recipe

• 1 combine pineapple, gelatin powder, cinnamon candies and marshmallows.
• 2 mix well.
• 3 chill overnight.
• 4 the next day -- beat cream 1 cup at a time.our prepare dream whip -- add crushed butter mints and blend well.
• 5 pour into chilled pineapple mixture --
• 6 fold all together well and freeze 2-4 hours or well chilled.

Breakfast Bread And Butter Pudding

Total Time: 3 hrs 30 mins Preparation Time: 2 hrs 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 16 slices firm bread
• 6 tablespoons butter (room temperature)
• 6 large eggs
• 4 cups milk
• 6 -8 ounces finely shredded cheese
• 6 thinly sliced green onions
• salt and pepper
• 3 -5 dashes paprika

Recipe

• 1 butter each slice of bread on one side.
• 2 then slice 15 pieces once diagonally.
• 3 whisk eggs and milk together until well combined, then mix in salt and pepper to taste.
• 4 in an 8" round x 3 1/2" deep baking dish (sprayed with non-stick spray) arrange 10 half slices of bread buttered side down in a whirlygig (swirl) pattern filling in any gaps with pieces from the 16th slice of bread.
• 5 sprinkle evenly with 1/3 of the cheese and 1/3 of the green onions, then pour just enough of the egg and milk mixture to cover.
• 6 repeat this step twice more, gently pressing down layers 2 and 3 with your hand before adding egg and milk mixture.
• 7 the majority of the egg and milk mixture should go on the top as it will seep down to the layers below.
• 8 sprinkle with paprika to garnish.
• 9 cover and set aside for 2 hours at room temperature or refrigerate overnight.
• 10 it must set for a minimum of 2 hours in order to set properly.
• 11 in a preheated 350f oven, bake uncovered 1 hour or until top is golden brown and the center is firm.
• 12 slice into wedges and serve hot.

Peach Melba Trifle

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 12 ounces water
• 1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling
• 2 cups whipping cream, whipped
• 1/4 cup sherry wine or 1/4 cup orange juice
• 1 tablespoon sherry wine or 1 tablespoon orange juice
• 1 (10 ounce) prepared angel food cake, torn into small pieces (about 8 cups)
• 1 1/2 lbs fresh peaches, pared and sliced or 1 (29 ounce) can sliced peaches, drained
• 1/4 red raspberry preserves
• toasted almonds (optional)
• preserves (optional)

Recipe

• 1 in a large bowl, combine sweetened condensed milk and water; mix well.
• 2 add pudding mix; beat with a wire whisk until well blended.
• 3 chill 5 minutes.
• 4 fold in whipped cream and 1 tablespoon sherry.
• 5 place 4 cups cake pieces in a 2-quart glass serving bowl or trifle dish.
• 6 sprinkle with 2 tablespoons sherry.
• 7 top with half the peach slices, 1/4 cup preserves and half the pudding mixture.
• 8 repeat layering with remaining cake, sherry, peaches and pudding.
• 9 chill.
• 10 garnish with almonds and additional preserves if desired.
• 11 refrigerate leftovers.

Chocolate Espresso Pudding

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 cup milk
• 5 tablespoons sugar
• 2 tablespoons cornstarch
• 1 tablespoon unsweetened cocoa
• 1 pinch salt
• 1 (3 1/2 ounce) ghirardelli espresso escape chocolate bars (dark chocolate with espresso)
• 1 teaspoon vanilla extract
• lightly sweetened whipped cream
• espresso beans
• cinnamon

Recipe

• 1 whisk milk, sugar, cornstarch, cocoa and salt in a medium saucepan to blend. bring to a boil over medium-high heat. stir often with a whisk, going into corners of saucepan.
• 2 boil 1 minute, whisking, until thickened. remove from heat; stir in chocolate and vanilla until chocolate melts and mixture is blended.
• 3 scrape into a bowl. cover surface directly with plastic wrap. chill at least 2 hours or until cold. spoon into small cups or bowls; garnish.

Amaretto Bread Pudding

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

Ingredients

• Servings: 12
• 1 loaf bread, cubed
• 1 quart half-and-half
• 1 1/2 cups sugar
• 4 eggs
• 2 tablespoons almond extract
• 1 cup almonds, sliced
• 1 cup butter
• 2 cups powdered sugar
• 1 egg
• 1/3 cup amaretto liqueur

Recipe

• 1 place bread cubes, half and half, sugar, eggs, almond extract and almonds in large mixing bowl.
• 2 mix until well combined.
• 3 pour mixture into a buttered 9 x 13 inch pan.
• 4 bake at 350 degrees f.
• 5 for 35 minutes or until set.
• 6 when pudding is almost finished baking, place butter in a saucepan and melt slowly.
• 7 add powdered sugar and beaten egg.
• 8 mix quickly so that the egg doesn't cook before it is incorporated.
• 9 cook until smooth and incorporated.
• 10 add almond liqueur.
• 11 cut pudding into 12 squares and serve warm with warmed sauce and whipping cream.

Margarita Cupcakes

Total Time: 1 hr 3 mins Preparation Time: 15 mins Cook Time: 48 mins

Ingredients

• 1 (18 1/4 ounce) package cake mix (no pudding in mix)
• 1 (10 ounce) can frozen margarita mix, thawed (undiluted)
• 3 egg whites
• 2 tablespoons vegetable oil
• 1 tablespoon finely grated lime zest
• 1 (14 ounce) package icing, mix (use creamy buttercream)
• 1 teaspoon fresh lime juice
• 2 teaspoons finely grated lime zest
• strawberry
• lime twist

Recipe

• 1 line the cups of a 12-cavity muffin pan with liners. preheat oven to 350 degree f.
• 2 in a large bowl combine the cake mix, thawed margarita mix, egg whites and vegetable oil with a mixer and beat until well blended. stir in the lime zest.
• 3 fill muffin cups 2/3s full; you will use half the batter. bake 22-24 minutes. remove when a toothpick inserted in center comes out clean. remove from oven and cool 5-8 minutes. remove from pan and complete cooling.
• 4 line the cups of the muffin pan again with liners. repeat filling the liners with remaining batter. bake and cool as above.
• 5 to make the icing: prepare icing mix according to package directions, stirring in the lime juice and zest.

Holy Cannoli Cake

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 12
• 1 cup milk
• 1/2 teaspoon orange extract or 2 tablespoons orange juice or 2 tablespoons orange liqueur
• 1 (3 1/2 ounce) package vanilla flavor instant pudding and pie filling mix
• 1/2 cup ricotta cheese
• 1 (8 ounce) package semisweet baking chocolate, chopped, divided
• 1 (10 3/4 ounce) poundcake, cut horizontally into 4 slices
• 1 cup thawed cool whip

Recipe

• 1 pour milk and orange extract into large bowl. add pudding mix. beat with wire whisk until well blended. stir in ricotta and 1/2 of the chocolate.
• 2 spread 1/3 of the pudding mixture onto bottom slice of cake. repeat layers twice, ending with top cake slice.
• 3 microwave remaining chocolate in small microwavable bowl on high 45 seconds to 1 minute or until almost melted; stir until completely melted. stir in whipped topping. spread evenly over top and sides of cake.

Oh-so-creamy Fruit Dip Low Fat Yummy

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 8 ounces fat free cream cheese
• 3/4 cup packed brown sugar
• 8 ounces reduced-fat sour cream
• 3 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 1/2 teaspoon ground cinnamon
• 1 cup 2% low-fat milk
• 1 (3 1/2 ounce) package instant vanilla pudding
• fresh fruit

Recipe

• 1 in small bowl, beat cream cheese and brown sugar until smooth.
• 2 beat in the sour cream, extracts and cinnamon until smooth.
• 3 add milk; mix well.
• 4 add pudding mix and beat on low speed for 2 minutes.
• 5 cover& refrigerate for minimum of 1 hour.
• 6 serve with fruit.

Light 'n Easy Ice Cream Dessert

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

Ingredients

• 1 cup graham cracker
• 1 cup soda cracker
• 3 tablespoons sugar
• 1/4 cup butter, melted
• 2 (3 1/2 ounce) packages instant vanilla pudding
• 2 cups milk
• 1 quart ice cream, softened (mint is very tasty)
• 1 (8 ounce) container whipped cream
• 3 heath candy bars, crushed

Recipe

• 1 crush both types of crackers together.
• 2 combine with sugar and butter.
• 3 press into 9 x 13 inch baking dish.
• 4 bake for 5 minutes at 350 degree f.
• 5 blend together pudding and milk.
• 6 stir in ice cream.
• 7 pour over crust.
• 8 refrigerate or freeze.
• 9 before serving spread with thin layer of whipped cream or cool whip.
• 10 top with crushed heath bars.

Margarita Cake

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• 1 (18 1/4 ounce) package lemon cake mix
• 1 (5 1/8 ounce) package instant lemon pudding mix
• 1/3 cup oil
• 4 eggs
• 1/2 cup water
• 1/2 cup margarita mix
• 2 cups powdered sugar
• 1/3 cup margarita mix

Recipe

• 1 preheat oven at 325 degrees. grease and flour 9x13 pan.
• 2 mix all ingredients until well blended.
• 3 pour batter into pan and bake 40-45 minutes.
• 4 whisk together sifted powdered sugar and margarita mix.
• 5 after baking, let cake cool for 10 minutes. poke with a fork or wooden skewer.
• 6 pour the glaze over the top of the cake.

Chocolate Espresso Creme Brulee

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

Ingredients

• Servings: 8
• 3 cups whipping cream
• 1/3 cup whole espresso beans
• 1/3 cup sugar
• 1 vanilla beans or 1 1/2 teaspoons vanilla extract
• 6 ounces semisweet chocolate, chopped
• 6 egg yolks
• 1/3 cup brown sugar, packed

Recipe

• 1 in a medium saucepan, combine 2 1/2 cups of cream, espresso beans and sugar. if using the vanilla bean, cut in half lengthwise; scrape out vanilla seeds. add scraped pod and seeds to cream mixture. (if using vanilla extract, it will be added later.).
• 2 heat mixture until small bubbles form around edge of pan. remove from heat; cover and let steep 30-40 min or until cream has taken on a good coffee flavor.
• 3 heat the oven to 400ºf.
• 4 place 8 (1/2-3/4 c.) ramekins in shallow roasting pan.
• 5 place chocolate and remaining 1/2 cup cream in metal bowl set over a pan of simmering water. heat until melted, stirring occasionally.
• 6 in a large bowl, beat egg yolks until well blended. strain espresso-cream mixture slowly into egg yolks, whisking constantly to combine. if using vanilla extract, stir into custard now.
• 7 gradually whisk cream mixture into melted chocolate and then strain through a fine strainer.
• 8 pour custard into ramekins. create a water bath - add enough boiling water to roasting pan to reach halfway up the sides of the ramekins. cover pan securely with foil.
• 9 bake 50-60 min or until custards are set but still quivery like gelatin.
• 10 remove ramekins with tongs from the hot water; cool on wire rack 30-40 minute or until room temperature. cover with plastic wrap; refrigerate at least 1 hour or up to 24 hours.
• 11 place oven rack 8 inches from broiler. push the brown sugar through strainer over each custard, allowing about 2 teaspoons per custard.
• 12 using fingers, gently spread brown sugar to distribute evenly. place ramekins in the shallow roasting pan again and surround with ice cubes.
• 13 broil 3-6 min or until brown sugar melts and caramelizes, watching carefully to prevent burning.
• 14 cool to room temperature. store in refrigerator - if made more than 4 hours ahead, topping will begin to soften and will no longer be crisp -- so do this last.

Jam Roly Poly

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 175 g self raising flour
• 1 pinch salt
• 75 g suet, shredded or 75 g frozen block butter, grated
• 5 tablespoons jam

Recipe

• 1 preheat the oven to 200oc/400of/gas 6, place the flour, suet and salt in a large mixing bowl and mix together thoroughly.
• 2 make a well in the centre of the mixture. gradually add a little cold water, mixing until a soft dough forms.
• 3 knead the dough lightly until smooth. turn out the dough onto a lightly floured surface. roll out to a oblong about 27x23cm/11x9in.
• 4 using a palette knife, spread the jam out on the dough leaving a 1 inch border. carefully roll up the dough from the shorter end. seal seam with a little cold water.
• 5 wrap the roll in a piece of folded greaseproof paper, the wrap in folded foil. place in a roasting tin, seam side down.
• 6 bake the pudding in the oven for 40minutes. undo the foil and paper 15 minutes before the end of cooking time. serve hot with custard.

Licorice Pudding

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 3/4 cup very finely chopped i m good old fashioned black licorice (new & improved, sticks or pieces, 3 3/8 oz, see my profile) or 3/4 cup fruit flavored licorice (sticks or pieces, 3 3/8 oz, see my profile)
• 1/4 teaspoon salt
• 4 1/2 cups whole milk
• 1/3 cup sugar, plus
• 2 1/2 tablespoons sugar
• 1 tablespoon cornstarch
• 2 teaspoons cornstarch
• 3 large egg yolks
• 1 1/2 tablespoons unsalted butter

Recipe

• 1 combine licorice, salt, 4 cups milk, and 1/3 cup sugar in a 2- to 3-quart heavy saucepan and heat over moderately low heat (do not let boil), stirring frequently, until licorice is dissolved, 18 to 20 minutes. (if licorice is not completely dissolved, let mixture stand off heat, uncovered, whisking occasionally, 10 minutes.).
• 2 increase heat to moderate and bring milk mixture to a bare simmer.
• 3 stir together cornstarch and remaining 1/2 cup milk in a small bowl.
• 4 whisk cornstarch mixture into licorice mixture and simmer, whisking, 2 minutes to thicken.
• 5 whisk together egg yolks and remaining 2 1/2 tablespoons sugar in a medium bowl until combined well, then add hot milk mixture in a slow stream, whisking. return to saucepan and cook over moderate heat, stirring constantly, until thermometer registers 170°f immediately pour through a fine-mesh sieve into a clean bowl and stir in butter until incorporated.
• 6 chill pudding, its surface covered with a round of wax paper, until very cold, about 4 hours.
• 7 just before serving, gently whisk pudding, then divide among 6 glasses or bowls.
• 8 serve with almond cakes.

Lifesaver Cake

Total Time: 1 hr 18 mins Preparation Time: 18 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• vegetable oil cooking spray, for misting the pan
• flour, for dusting the pan
• 1 (18 1/4 ounce) package yellow cake mix
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 8 tablespoons butter, melted (1 stick)
• 4 large eggs
• 1 cup milk
• 1 teaspoon pure vanilla extract
• 1 cup sugar
• 1/2 cup hot water
• 8 tablespoons butter, cut up (1 stick)
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon rum extract
• 1 teaspoon coconut extract
• 1 teaspoon butter flavor extract
• 1 teaspoon pineapple extract

Recipe

• 1 preheat oven to 350 f; lightly spray a bundt pan with vegetable spray and dust with flour.
• 2 combine cake mix, pudding mix, melted butter, eggs, milk, and vanilla in a large mixing bowl; blend with an electric mixer until the batter is thick and smooth; pour into prepared pan.
• 3 bake until golden brown, approximately 60 minutes; meanwhile prepare the butter glaze.
• 4 combine sugar, hot water and butter in a small saucepan; cook over medium heat just until the butter melts and the sugar dissolves; stirring constantly, 2 to 3 minutes; remove pan from heat and stir in all the extracts.
• 5 remove bundt pan from oven and place on a wire rack to cool for 15 minutes; carefully invert onto a cake plate right side up.
• 6 poke holes in the cake with a straw or use a cake syringe filled with the glaze slowly pouring or injecting the glaze directly in to the cake (depending on which method you use you may have glaze run-off, just soak up with a paper towel and discard) you want the cake to soak up as much as possible of the glaze; allow the cake to cool to room temperature before serving.
• 7 store in a glass dome at room temperature for up to 1 week.

Diabetic Butterscotch Chocolate Fudge Pie

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 3 1/2 ounces sugar-free butterscotch pudding (small box)
• 3 1/2 ounces sugar-free chocolate pudding
• 1 small reduced fat graham cracker crust
• 2/3 cup dream whip topping mix
• 2/3 cup dream whip topping mix
• 1 1/4 cups water
• 1 1/4 cups water
• 1/2 cup cool whip
• 2 tablespoons pecans, chopped
• 1/4 cup mini chocolate chip

Recipe

• 1 1.) whisk chocolate pudding powder (dry) with 2/3 cup non-fat whipping powder and 1 1/4 cup water.
• 2 2.) spread over crust.
• 3 3.) whisk butterscotch pudding powder with 2/3 cup non-fat whipping powder and 1 1/4 cup water - in same bowl as chocolate.
• 4 4.) spread over chocolate.
• 5 5.) put in fridge to set.
• 6 6.) 1/2 cup cool whip over top.
• 7 7.) sprinkle pecans and mini chocolate chips.

Chocolate Eclair Cake

Total Time: 24 hrs 20 mins Preparation Time: 20 mins Cook Time: 24 hrs

Ingredients

• Servings: 12
• 1 (8 ounce) box graham crackers
• 3 cups milk
• 1/4 cup cocoa
• 2 teaspoons vanilla
• 1/2 cup powdered sugar
• 2 (3 ounce) boxes french vanilla pudding mix
• 1 (8 ounce) container cool whip
• 2 teaspoons karo syrup
• 2 tablespoons margarine
• 3 tablespoons milk (for frosting)

Recipe

• 1 butter bottom and sides of a 9 by 13 inch pan.
• 2 line with crackers.
• 3 mix pudding milk and fold in cool whip.
• 4 pour half of mixture over crackers.
• 5 add another layer of crackers.
• 6 pour remaining mix and add a final layer of crackers.
• 7 chill for 2 hours and make frosting.
• 8 to make frosting beat together cocoa, karo, vanilla, margarine, powdered sugar and milk until smooth.
• 9 spread on chilled cake and chill for another 24 hours.

Ohio Pudding

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 cup sugar
• 1 cup flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup potato, finely grated
• 1 cup carrot, finely grated
• 1 cup raisins
• 1 cup currants

Recipe

• 1 thoroughly grease pudding molds, small tins, or custard cups.
• 2 sift dry ingredients together.
• 3 add remaining ingredients and mix well.
• 4 fill molds 2/3 full or less. cover tightly with lids or or foil.
• 5 steam 2 hours in small molds or 3 hours in a large mold.
• 6 to steam: place a rack in a deep kettle. set filled molds on rack. add boiling water till it comes halfway up around molds. cover tightly. adjust heat to keep water boiling throughout steaming time, adding more as it boils away. (this may be done in a pressure cooker or slow cooker. see appliance instructions.).
• 7 to unmold: set molds in cold water for a few seconds. uncover and turn out. if you like puddings less moist, set in the over for a few minutes to dry out.
• 8 cut with a sharp knife and serve with ohio sauce or another variation of hard sauce.

Grecian Orange Cake

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

Ingredients

• Servings: 10
• 1 (18 1/4 ounce) box yellow cake mix
• 3/4 cup corn oil
• 1 (3 1/2 ounce) package instant lemon pudding
• 3/4 cup water
• 4 eggs
• 2 cups powdered sugar
• 2 tablespoons butter, melted
• 1/3 cup frozen orange juice concentrate, plus
• 2 tablespoons frozen orange juice concentrate

Recipe

• 1 cake: place all ingredients in large mixing bowl.
• 2 beat on low for 2 minutes.
• 3 bake in a greased and floured tube pan at 325° for 45 minutes.
• 4 glaze: stir over low heat until sugar is dissolved.
• 5 punch holes in hot cake; pour glaze over slowly.
• 6 cool completely and turn out on serving plate.

Lavender Flan

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

Ingredients

• Servings: 6
• 2 cups whole milk
• 1/2 cup sugar
• 1 tablespoon chopped fresh lavender or 1 1/2 teaspoons dried lavender, crumbled
• 3 eggs
• 2 egg yolks
• 2/3 cup sugar
• 3 -4 drops fresh lemon juice
• 2 tablespoons water
• 1 pint fresh strawberries, hulled and quartered
• 6 fresh mint leaves

Recipe

• 1 to make the custard: combine the milk, 1/4 cup of the sugar, and the lavender in a medium saucepan and bring to a boil over medium-high heat. remove from heat and let sit for at least 30 minutes.
• 2 combine the eggs, egg yolks, and remaining 1/4 cup sugar in a medium bowl and beat until light and frothy. gradually add half the boiled milk mixture, stirring constantly. gradually add the yolk mixture back to the milk mixture in the pan, stirring constantly. strain the custard into a clean container and let cool to room temperature. cover and refrigerate overnight. (this may be done 1 day in advance.).
• 3 to make the caramel: lightly oil six 4-ounce ramekins or custard cups. combine all the caramel ingredients in a small pan. cook over medium heat, stirring occasionally, until the sugar turns a light amber color, about 10 to 12 minutes. pour an 1/8-inch layer of caramel into the bottom of each prepared ramekin or custard cup.
• 4 to make flans: preheat the oven to 325°f place the ramekins or cups in a deep baking pan. carefully pour the custard into the ramekins or cups.add warm water halfway up the sides of the ramekins or cups. bake for 25 to 30 minutes, or until the edges have set and a nickel-sized spot in the center jiggles slightly when a flan is shaken. remove the baking pan from the oven and remove the flans from the baking pan.
• 5 let cool completely. place in the fridge at least 6 hours or over night.
• 6 tip each flan out of the ramekin or cup onto a dessert plate and garnish with strawberries and mint.

Peach Pudding

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

Ingredients

• Servings: 6
• 2 tablespoons cornstarch
• 1/4 cup brown sugar
• 4 cups frozen peaches (sweetened and sliced)
• 1 tablespoon butter (can sub. marg.)
• 1 tablespoon lemon juice
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 3 eggs
• 3 tablespoons milk
• 1/2 teaspoon vanilla
• 2 tablespoons butter (can sub. marg.)

Recipe

• 1 heat oven to 350 degrees.
• 2 butter 9x13 baking pan.
• 3 in a large saucepan, mix the cornstarch, brown sugar and peaches. cook and stir until thick.
• 4 add 1 tablespoon butter and lemon juce.
• 5 spread in buttered baking pan.
• 6 in a large mixing bowl combine granulated sugar, flour and baking powder.
• 7 in another bowl, beat eggs lightly with butter, milk and vanilla.
• 8 add dry ingredients and stir to mix.
• 9 spread over peach mixture.
• 10 bake 30 minutes.

Oh, So Decadent Pudding!

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

Ingredients

• Servings: 6
• 2 cups whole milk
• 2 cups sugar (or 1 cup splenda, 1 cup sugar)
• 2 eggs, beaten
• 1 cup shelled pistachios
• 1/2 cup cleaned sliced strawberry
• 3 tablespoons plain yogurt
• 1 tablespoon pure vanilla extract
• 1 tablespoon tahini
• 1 cup bittersweet chocolate, chopped

Recipe

• 1 in a large saucepan, heat gently and stir constantly milk, sugar, eggs, and pistachios.
• 2 after 1/2 hour, when it starts to thicken, add strawberries. if you turn down the heat, you can stop stirring constantly, but still stir once in a while.
• 3 add yogurt, vanilla, and tahini. stir some more.
• 4 when it looks about the right consistency, add the chocolate, stirring briskly.
• 5 remove from the heat.
• 6 put in individual serving cups and refrigerate until ready to serve.
• 7 if you can't wait that long, it is good right from the pot.

Ohhh Chocolate Bread Pudding

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

Ingredients

• Servings: 8
• 1 1/2 lbs brioche bread (you can substitute challah if you can't find brioche)
• 1 lb melted unsalted butter (but have up to 1/2 lb. more on you just in case you run out during the dipping)
• 1 cup milk
• 3 cups heavy cream
• 10 egg yolks
• 1 cup sugar
• 1 cup belgian chocolate, semi-sweet, good quality (you can also use bittersweet chocolate if that is your preference)
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 450.
• 2 slice crusts off brioche. cut into 3/4 inches slices. dip slices into melted butter and place on baking rack. place rack on top of a baking sheet (to catch drips) and toast for 5-10 min, watching closely to make sure they don't burn.
• 3 arrange toasted slices in a 9x13 pan.
• 4 in a large bowl, whisk the egg yolks and sugar.
• 5 melt chocolate in a bowl that has been placed in a wide skillet of barely simmering water.
• 6 put milk and cream in a saucepan and scald (i.e., bring it nearly to a boil but don't let it boil, and stir actively to keep the milk skin from forming).
• 7 when the milk has been scalded, whisk gradually into the egg mixture. then whisk in melted chocolate and vanilla.
• 8 pour mixture over brioche. cover with plastic wrap and weigh down (i place books on top of the plastic wrap). let sit for an hour.
• 9 preheat oven to 325. take plastic wrap off and replace with foil. puncture foil with a fork. place pan inside a larger pan filled with boiling water and bake for 1 1/2 hours or until liquid is absorbed and the bread looks a bit shiny.
• 10 serve with creme anglaise drizzled on top.

Mimi's Happy Pudding Cups

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 6 (1 1/2 ounce) packages sugar-free vanilla pudding (or other flavor, jell-o brand)
• 1 (14 ounce) can low-fat whipped cream (reddi-whip brand)
• 2 tablespoons of multicolored candy sprinkles (optional)
• 6 maraschino cherries (optional)

Recipe

• 1 remove lids off of pudding cups.
• 2 squirt a dollop of whipped cream onto each of the pudding cups.
• 3 sprinkle with sprinkles and top with a cherry!

Chocolate Eclair Cake

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

Ingredients

• 1 cup cold water
• 1/2 cup butter
• 1 cup flour
• 4 eggs
• 1 (6 ounce) package chocolate pudding (you can change flavor by using different puddings)
• 2 1/2 cups milk
• 8 ounces cream cheese, softened
• whipped cream or cool whip, will work to save calories
• chocolate shavings

Recipe

• 1 place butter, water and flour in pot on medium heat till it comes to a boil then remove from heat.
• 2 the mixture should form a ball when stirred.
• 3 add the 4 eggs one at a time, stirring by hand.
• 4 spread mixture on sprayed or greased 8 x 12 pan and bake at 400 for 20- 25 min.
• 5 (should be golden brown) let cool.
• 6 mix the pudding mix with the milk and cream cheese with electric mixer till well blended and spread over cooled crust.
• 7 cover with whipped cream or cool whip type topping.
• 8 top with shaved chocolate, semi sweet works well.
• 9 cut into squares and enjoy.

Caramel Apple Pudding

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

Ingredients

• Servings: 6
• 5 green apples, peeled, cored and sliced
• 1 2/3 cups self-raising flour
• 250 g caster sugar
• 200 ml milk
• 150 g unsalted butter, melted
• 2 eggs, beaten
• 1 cup brown sugar
• 1/2 cup syrup

Recipe

• 1 preheat oven to 180 degrees celcius.
• 2 lightly butter baking dish.
• 3 place apples in dish.
• 4 mix flour, caster sugar, milk, butter and eggs in bowl, and beat until pale.
• 5 spread mixture over aplpes.
• 6 place brown sugar, syrup and 300ml water in saucepan and stir over medium heat until sugar dissolves. then bring to boil without stirring .
• 7 pour over pudding and bake for 30 minutes until top is golden.

Caramel Apple Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 4 red apples, diced
• 1 (8 ounce) can crushed pineapple in juice
• 1 (4 ounce) box butterscotch pudding mix
• 1 (12 ounce) container cool whip

Recipe

• 1 core and dice apples. immediately add crushed pineapples with juice. stir in the pudding mix. add in entire container of cool whip. stir together and refrigerate til ready to eat. it's better if it sits an hour or so in order for the flavors to blend.

Light & Creamy Layered Lemon Cheesecake

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• 1 cup flour
• 1/2 cup margarine
• 1/4 cup nuts, chopped
• 8 ounces cream cheese
• 1 cup powdered sugar
• 9 ounces cool whip
• 2 (3 1/2 ounce) packages jell-o instant lemon pudding
• 3 cups milk
• 9 ounces cool whip

Recipe

• 1 to make bottom layer:.
• 2 mix flour, margarine, and chopped nuts together and spread evenly in 9" x 13" x 2.5" pan.
• 3 bake 15 minutes on 350 degrees.
• 4 cool.
• 5 to make second layer:.
• 6 blend cream cheese, powdered sugar, and cool whip in mixer.
• 7 spread over crust.
• 8 to make third layer:.
• 9 mix pudding according to package directions (using 3 celsius milk for 2 packages) and pour immediately into pan.
• 10 to make top layer:.
• 11 spread remaining 9 oz. cool whip on top of other layers.

Diabetic Rice Pudding For Two

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

Ingredients

• Servings: 2
• 1 cup cooked rice
• 1 cup fat-free evaporated milk
• 1/3 cup splenda granular
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg (dash or pinch)
• 1/3 cup dried cherries, coarsely chopped (see note below)

Recipe

• 1 stir all ingredients together in a medium sized saucepan.
• 2 heat the mixture until hot but not boiling.
• 3 reduce the heat to a simmer and cook for 10 to 15 minutes, stirring often. the pudding will be thick and creamy.
• 4 don't cook until dry because it will thicken a bit more when cooled.
• 5 divide between two ramekins. serve warm.
• 6 makes two 1/2 cup servings.

Nashi Pear Puds

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

Ingredients

• 2 large nashi pears
• 1 cup sugar
• 1/3 cup cold water
• 100 g butter, plus extra for greasing tin
• 2 eggs
• 1/2 teaspoon vanilla essence
• 1/3 cup brown sugar
• 1 cup self-raising flour
• 1 cup caramel sauce, to serve
• ice cream or cream, to serve

Recipe

• 1 preheat oven to 180°c (160c fan-forced).
• 2 peel and slice nashi into 4 thick rounds (no need to core).set aside. finely dice remaining nashi.
• 3 put sugar and water into small saucepan and heat til sugar is dissolved and has turned a light caramel color.(about 10 min.).
• 4 grease 4 of the muffin holes.
• 5 pour a little caramel into base of each hole.
• 6 place nashi rounds on top.
• 7 melt butter and set aside.
• 8 beat eggs with vanilla and brown sugar.
• 9 add butter.
• 10 sift in flour and stir well.
• 11 fold in diced nashi.
• 12 divide mix between muffin holes.
• 13 bake for 20-30 minute until set.
• 14 remove from oven and turn puddings out onto plate.serve warm with extra caramel sauce and cream or ice cream.

Caramel Apple Pudding

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 5 large golden delicious apples or 5 large granny smith apples, peeled, cored, sliced 1cm thick
• 1 2/3 cups plain flour
• 2 teaspoons baking powder
• 250 g caster sugar
• 200 ml milk
• 150 g unsalted butter, melted
• 2 eggs, beaten
• 1 cup light muscovado sugar or 1 cup light brown sugar
• 1/2 cup golden syrup
• icing sugar, and
• heavy cream, to serve

Recipe

• 1 preheat the oven to 180°c
• 2 lightly butter a 2.5 litre baking dish.
• 3 place sliced apples in the prepared dish.
• 4 sift flour and baking powder into the bowl of an electric mixer, add caster sugar, milk, butter and egg, then beat until pale.
• 5 spread mixture over the apples.
• 6 place muscovado or brown sugar, golden syrup and 300ml water in a saucepan.
• 7 stir over medium heat until sugar dissolves, then bring to the boil without stirring.
• 8 pour over the pudding batter, then bake for 35-40 minutes or until the top is golden.
• 9 dust with icing sugar and serve with cream.

Oh So Lemony Cake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1 (18 1/2 ounce) ducan hines moist deluxe lemon supreme cake mix
• 1 (4 ounce) box instant lemon pudding
• 1 cup water
• 4 eggs
• 1/3 cup vegetable oil
• 1 lemon, zest of
• 6 tablespoons lemon curd
• 6 tablespoons lemon curd
• 1/4 cup water
• 2 tablespoons fresh lemon juice
• 3 cups confectioners' sugar

Recipe

• 1 in a large bowl, mix all cake ingredients except the lemon curd, for 2 minutes.
• 2 butter and flour a standard bundt pan.
• 3 pour batter in bundt pan.
• 4 drizzle the lemon curd on top of the batter being careful not to touch the sides of the pan.
• 5 bake at 350 degrees for 45 minutes until an inserted toothpick comes out clean.
• 6 cool completely.
• 7 glaze:.
• 8 mix all glaze ingredients together until smooth and well blended.
• 9 drizzle over cake.

Hard Sauce For Bread Pudding Or Cake

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

Ingredients

• Servings: 4
• 1 cup sugar
• 2 tablespoons softened butter
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 tablespoons cold water (to dampened above ingredients.)
• 1 cup hot water
• 1 teaspoon vanilla
• 1/2 teaspoon cider vinegar

Recipe

• 1 mix sugar, butter, cornstarch, salt and cold water together in a small sauce pan.
• 2 add hot water and cook over medium heat, stirring constantly until thickened.
• 3 add vinegar and vanilla.
• 4 serve hot over warm bread pudding or warm pound cake.

Light & Heavenly Tiramisu

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 1 cup brewed coffee
• 1/2 cup kahlua or 1/2 cup tia maria
• 250 g ladyfingers
• 500 g light cream cheese
• 1/4 cup caster sugar
• 1/2 cup prepared low-fat custard
• 1/2 cup light cream
• 1/2 teaspoon cocoa, for dusting

Recipe

• 1 combine coffee and 1/4 cup kahlua or tia maria. dip 1/3 sponge fingers into this and arrange in a single layer in a 20cm square casserole dish.
• 2 beat cream cheese, sugar & remaining liqueur together until well combined. gradually fold in the custard & cream.
• 3 spread a third of the cream cheese mixture over the sponge fingers. repeat layers twice more finishing with cream cheese mixture.
• 4 dust with cocoa. refrigerate overnight to become firm and allow flavours to develop.
• 5 cut into squares to serve.

Cinnamon Swirl Raisin Bread Pudding

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

Ingredients

• Servings: 12
• 1 (16 ounce) cinnamon raisin bread
• 1 quart milk
• 3 eggs
• 2 cups sugar
• 2 tablespoons vanilla extract
• 1 tablespoon butter
• heavy cream

Recipe

• 1 preheat oven to 350 degrees.
• 2 tear bread into 2" pieces, drop into a large mixing bowl and pour the milk over it.
• 3 toss gently until bread is coated.
• 4 let bread soak about 15 minutes.
• 5 in a small bowl, beat eggs together with sugar until mixture is light yellow, smooth and thick.
• 6 add vanilla extract and pour this mixture over the milk soaked bread.
• 7 gently but thoroughly mix together until bread is evenly coated with the egg mixture.
• 8 transfer to a buttered 9" x 13" x 2" baking dish and place uncovered in another pan containing 1-2 inches of water.
• 9 if you like a crusty top, dot with pats of butter.
• 10 place these dishes in the oven and bake until set, when a knife inserted in the center comes out clean, about 1 hour.
• 11 serve with some heavy cream!

Frozen Raspberry Mousse

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1 cup 35% cream
• 6 tablespoons sugar
• 1 cup fresh raspberries or 1 cup partially thawed frozen raspberries

Recipe

• 1 in a bowl, whip the cream and sugar with an electric mixer until soft peaks form. at very low speed, add the raspberries, beating gently until they start to break apart and the cream is pink.
• 2 pour into a bowl, cover and freeze for about 4 hours.
• 3 just before serving, allow to temper for about 5 minutes. serve in dessert cups.
• 4 tips : this frozen mousse is inspired from the famous english “raspberry fool”. you can also enjoy the mousse without freezing it and use as a topping for a cake or a fruit salad.

Natilla De Pina (pineapple Custard)

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 2 cups whole milk
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 cup pineapple juice
• 1 tablespoon cornstarch
• 2 egg yolks, lightly beaten
• 1 teaspoon nutmeg, freshly grated

Recipe

• 1 bring the pineapple juice to a boil in a small saucepan and reduce until it measures 1/4 of a cup; once reduced, cool and reserve.
• 2 combine the milk, sugar and salt in a medium saucepan over medium heat and bring up to a simmer, stirring occasionally.
• 3 dissolve the cornstarch into the cooled pineapple juice, whisk to make sure there are no lumps and then whisk into the simmering milk mixture.
• 4 continue to simmer and stir until the mixture begins to thicken, about 10 minutes.
• 5 add some of the milk mixture to the egg yolks, mix and then add the egg yolks to the pot, stirring all the while.
• 6 raise the heat, bring the mixture to a boil, stirring constantly, until the mixture is very thick and puddinglike.
• 7 remove immediately from the heat and pour into a dessert bowl. refrigerate at least four hours or overnight.
• 8 dust with nutmeg before serving.

Margarita Cake

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 (18 1/4 ounce) box lemon cake mix
• 1 (3 1/2 ounce) box vanilla instant pudding mix
• 4 eggs
• 1/2 cup vegetable oil
• 2/3 cup water
• 1/4 cup lime juice
• 1/4 cup tequila
• 2 tablespoons triple sec or 2 tablespoons orange liqueur
• 1/2 cup confectioners' sugar
• 1 tablespoon tequila
• 1 tablespoon triple sec or 1 tablespoon orange liqueur
• 1 tablespoon lime juice
• 12 gummy worms
• green decorator sugar (optional)

Recipe

• 1 preheat oven to 350f; grease and flour a 9 x 13 inch cake pan.
• 2 cake: beat together the cake and pudding mixes, eggs, oil, water, 1/4 cup lime juice, 1/4 cup tequila, and 2 tablespoons triple sec in a large bowl.
• 3 pour cake batter into the pan and bake for 30-40 minutes or whatever your cake mix box recommends; or until the cake is set and tests done (a toothpick inserted into the center comes out clean).
• 4 cool cake for 10 minutes before pouring the glaze over top.
• 5 glaze: while the cake is baking, combine confectioners' sugar and one tablespoon each of tequila, triple sec, and lime juice in a small bowl.
• 6 mix together until smooth.
• 7 pour over warm cake as directed above in the cake instructions.
• 8 garnishing: while the glaze is still wet, sprinkle the cake with green decorating sugar (this is optional, but highly recommended since it really does dress up the cake- if you choose to top the cake with cool whip, powdered sugar, or another frosting, put the sugar on after you frost or dust it).
• 9 serve each piece of cake topped with a gummi worm!

Caramel Apple Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 14
• 1 (8 ounce) container fat-free cool whip
• 1 (1 ounce) package sugar-free fat-free butterscotch pudding
• 2 cups skim milk (for pudding)
• 8 apples (any kind)
• 1 (10 ounce) bag small marshmallows

Recipe

• 1 cut and peel apples.
• 2 make pudding
• 3 add marshmallows and coolwhip to pudding
• 4 add cut up apples.
• 5 enjoy!

Margarita Mousse

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 2 tablespoons sugar
• 1 tablespoon lime zest
• 1/2 fresh lime, cut into wedges
• 1 (14 ounce) can sweetened condensed milk
• 2 tablespoons orange liqueur, such as triple sec
• 3 tablespoons tequila
• 1/3 cup fresh lime juice
• 1 cup whipping cream

Recipe

• 1 combine sugar with 1 tsp lime zest. rub the rims of 4-6 margarita glasses with lime wedges to moisten, crunch into granulated sugar mixture, and place in the freezer.
• 2 in a separate bowl, combine remaining lime zest, condensed milk, triple sec, tequila, and 1/3 cup lime juice. set aside. whip cream until stiff peaks form. fold whipped cream into tequila mixture, working carefully to keep the air in the whipped cream. spoon into prepared frozen glasses, making sure not to disturb the sugared rims. refrigerate for 4 hours or until firm.

Peach Melba Trifle

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 12
• 1 yellow cake, cut into 1 inch cubes
• 1 (3 ounce) package instant vanilla pudding
• 1 (14 ounce) can condensed milk
• ice cold orange juice
• 1 teaspoon rum flavoring
• 1 (12 ounce) container cool whip
• 16 ounces frozen peaches
• 16 ounces frozen raspberries

Recipe

• 1 put pudding mix into mixing bowl.
• 2 pour condensed milk into measuring cup, and stir in enough orange juice to make 2 cups of fluid. whisk into pudding mix for 1 minute, then stir in rum flavoring.
• 3 fold in cool whip and set aside.
• 4 in deep, straight sided bowl, begin to assemble trifle. cover bottom of bowl with a layer of cake pieces and sprinkle them with orange juice.
• 5 spoon 1/3 of pudding mixture over cake, then scatter 1/3 of the frozen fruit over the pudding.
• 6 repeat layers 2 more times, ending with the pudding mixture. garnish top of trifle with peaches and raspberries.
• 7 cover tightly and refrigerate for 4 hours, or until set.

Frozen Snicker Bars

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 1/2 cups vanilla ice cream
• 1 (3 1/2 ounce) box jell-o chocolate fudge flavor pudding and pie filling (dry)
• 1/4 cup crunchy peanut butter
• 1/2 cup whipped topping

Recipe

• 1 mix all ingredients thoroughly and divide into 8 cupcake holders in a cupcake pan.
• 2 insert popsickle sticks and freeze.
• 3 when frozen, enjoy.

Caramel Apple Pudding

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

Ingredients

• Servings: 6
• 5 large granny smith apples, peeled, cored, sliced 1cm thick
• 250 g plain flour
• 2 teaspoons baking powder
• 175 g caster sugar
• 200 ml skim milk
• 150 g unsalted butter, melted
• 2 eggs, beaten
• 200 g light muscovado sugar
• 125 ml golden syrup
• cream, to serve

Recipe

• 1 preheat the oven to 180°c lightly butter a 2.5-litre baking dish.
• 2 place apples in the prepared dish.
• 3 sift flour and baking powder into the bowl of an electric mixer, add caster sugar, milk, butter and egg, then beat until pale. spread mixture over the apples.
• 4 place muscovado, golden syrup and 300ml water in a saucepan. stir over medium heat until sugar dissolves, then bring to the boil without stirring.
• 5 pour over the pudding batter, then bake for 30-35 minutes or until the top is golden. serve with cream.

Peach Melba Pudding

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 6
• 1 (3 1/2 ounce) package jell-o sugar-free instant vanilla pudding mix
• 2/3 cup carnation nonfat dry milk powder
• 1 1/2 cups water
• 3/4 cup dannon plain fat-free yogurt
• 2 1/4 cups fresh red raspberries
• 1 1/2 cups peeled and diced fresh peaches (3 medium)
• 6 tablespoons cool whip lite

Recipe

• 1 in a medium bowl, combine dry pudding mix and dry milk powder.
• 2 add water.
• 3 mix well using a wire whisk; blend in yogurt.
• 4 reserve 6 raspberries for garnish.
• 5 gently fold in peaches and remaining raspberries.
• 6 evenly spoon mixture into 6 dessert dishes.
• 7 top each with 1 tablespoon cool whip lite and 1 reserved raspberry.
• 8 cover and refrigerate for at least 30 minutes.

Easy Sticky Toffee, Apple And Cognac Pudding

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

Ingredients

• 200 g stoned dates
• 100 g shelled walnuts or 100 g shelled pecans
• 2 dessert apples, peeled, cored & chopped
• 3 tablespoons golden syrup
• 4 tablespoons cognac
• 100 g butter, cut into cubes
• 2 eggs, beaten
• 140 g soft brown sugar
• 170 g self-raising flour
• 1 teaspoon bicarbonate of soda
• 180 g soft brown sugar
• 100 g butter
• 6 tablespoons double cream
• 50 g walnuts, roughly chopped or 50 g pecans

Recipe

• 1 heat oven to 160c or 320°f.
• 2 whizz up the dates in a food processor until chopped up a little and then add the walnuts or pecans, apple, golden syrup & cognac. pulse a few times until coarsely chopped & mixed together, but still chunky.
• 3 add the butter, eggs & sugar & pulse a few times to combine.
• 4 finally, add the flour & bicarbonate of soda & keep pulsing until everything comes together & is mixed well.
• 5 butter a 1.5 litre pudding basin & tip in all the mixture.
• 6 smooth and level the top & bake in the pre-heated oven for 1 hr 20 mins or 1 hr 30 mins or until a skewer inserted comes out almost clean.
• 7 while the pudding is baking, make the toffee sauce; tip the sugar into a saucepan and add the butter & the cream. bring to a rapid boil & then simmer until the sugar is dissolved & the mixture has thickened & is caramel in colour.
• 8 to serve, turn out the pudding and place the walnuts or pecans over the top of the pudding & pour over the toffee sauce; place pudding under a grill and cook until the sauce is bubbling.
• 9 serve with ice cream, creme fraiche or chantilly cream.
• 10 freezer:.
• 11 make the pudding ahead of time and freeze in the pudding container for up to 1 month. to reheat, defrost & cook in the microwave for 8-10 minutes on medium.make the toffee sauce and serve as before.

Natilla (sweet Custard)

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

Ingredients

• Servings: 4
• 3 cups milk
• 4 egg yolks
• 4 teaspoons cornstarch
• 1 teaspoon cinnamon
• 1/2 cup splenda granular
• 1 teaspoon vanilla extract

Recipe

• 1 heat 1 cup of milk and cinnamon, until boiling.
• 2 remove from heat and dissolve cornstarch in a little water. mix the remaining cold milk with the cornstarch solution.
• 3 mix egg yolks and splenda together into the cold milk and add the hot milk mixture.
• 4 heat over medium heat until thick, stirring constantly.
• 5 remove from heat when thickened and add the vanilla extract and mix well. if you have a problem getting it to slightly thicken, you can add a little more cornstarch, but it is not supposed to be too thick.
• 6 allow to cool and get firm in refrigerator and serve chilled.

Chocolate Eclair Cake

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

Ingredients

• 1 cup flour
• 1/2 cup butter or 1/2 cup margarine
• 1/4 teaspoon salt
• 1 cup water
• 4 eggs, room temperature
• 2 (5 1/8 ounce) packages dry vanilla pudding mix
• 2 1/2 cups milk
• 8 ounces cream cheese, softened
• 12 ounces cool whip
• 6 ounces chocolate chips
• 2 tablespoons butter or 2 tablespoons margarine
• 1 cup confectioners' sugar
• 3 -4 tablespoons milk

Recipe

• 1 bring water and butter to a boil in a saucepan until all butter is melted.
• 2 all at once, add flour and salt.
• 3 beat until mixture forms a ball that leaves sides of saucepan.
• 4 cool slightly 3-5 minutes.
• 5 add eggs one at a time, beating thoroughly after each addition.
• 6 spread this pastry dough into an ungreased cookie sheet/jelly roll pan.
• 7 bake at 400 degrees for 35 minutes.
• 8 remove from oven.
• 9 pierce bubbles with fork and press lightly into pan.
• 10 cool completely.
• 11 mix pudding with milk and softened cream cheese.
• 12 beat thoroughly and spread onto cooled pastry.
• 13 spread cool whip over pudding mixture.
• 14 melt chocolate chips and butter over low heat.
• 15 add confectioners sugar and milk to chocolate mixture, stirring until a thin glaze forms.
• 16 drizzle chocolate glaze over cool whip.
• 17 cool at least one hour before serving.

Oh So Yummy Chocolate Gooey Layered Dessert

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 20
• 1 cup flour
• 1/4 cup margarine, melted
• 1 cup chopped nuts
• 8 ounces cream cheese
• 1 cup sugar
• 6 ounces cool whip
• 1 (3 1/2 ounce) package instant vanilla pudding
• 1 (3 1/2 ounce) package instant chocolate fudge pudding
• 3 cups cold milk

Recipe

• 1 first layer: mix well.
• 2 press into 9x13 inch pan.
• 3 bake at 350* for 15 to 20 minutes.
• 4 cool.
• 5 second layer: beat the cream cheese and sugar together (5 minutes).
• 6 fold in cool whip and spread on crust.
• 7 third layer: beat milk and pudding mixes slowly; spread over second layer.
• 8 fourth layer: top with remaining cool whip.
• 9 decorate with chopped nuts, shaved chocolate or cherries.
• 10 chill 24 hours.

Light & Luscious Tiramisu

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1 (12 ounce) can fat-free evaporated milk, chilled
• 1 (1 1/2 ounce) package french vanilla instant pudding
• 1/2 teaspoon vanilla extract
• 4 ounces light cream cheese, room temperature (1/2 of a 8 oz block)
• 4 ounces fat-free whipped topping (1/2 of a 8 oz tub)
• 1/2 cup hot water
• 1 tablespoon instant coffee
• 1/2 cup kahlua (coffee liqueur)
• 12 ladyfingers (1 3oz package)
• 3 tablespoons unsweetened cocoa, divided

Recipe

• 1 in a large bowl mix the evaporated milk, vanilla and pudding mix with a hand mixer on medium speed. chill for 30 minutes or until firm.
• 2 add the cream cheese and beat with a hand mixer on medium speed until well blended.
• 3 gently fold in the whipped topping.
• 4 add the instant coffee to the hot water and mix in the kahlua.
• 5 separate the ladyfingers and place 8 in the bottom of a trifle bowl or other large glass bowl, flat sides down. drizzle with 1/3 cup kahlua mixture. spread 1/3 of the pudding mixture evenly over the ladyfingers and sprinkle with 1 tablespoon cocoa. (note: i use a small strainer/sifter to help break up any chunks and to ensure the entire surface is evenly covered).
• 6 repeat with 2 more layers, ending with the cocoa.
• 7 cover and chill up to 8 hours (note: we've eaten it after 4 hours and thought it was delicious however it was definitely tastier the next day.

Peach Of A Pie

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

Ingredients

• 3/4 cup flour or 3/4 cup self-rising flour (- the salt and baking powder)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 (3 ounce) package instant vanilla pudding
• 3 tablespoons butter, softened
• 1 egg
• 1/2 cup milk
• 1 (29 ounce) can sliced peaches, drained (reserve juice)
• 3 tablespoons reserved peach juice
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1 tablespoon sugar

Recipe

• 1 drain peaches very well, reserving 3 tablespoons juice.
• 2 combine flour, baking powder, salt, vanilla pudding mix (dry), butter, egg, and milk.
• 3 mix 2 minutes at medium speed with electric mixer.
• 4 pour into lightly greased 10-inch pie pan.
• 5 arrange well-drained peaches over batter.
• 6 combine softened cream cheese, 1/2 cup sugar, and 3 tablespoons of peach juice.
• 7 beat 2 minutes and spoon on top of peaches.
• 8 combine 1 tablespoon of sugar and 1/2 teaspoon of cinnamon, and sprinkle on top.
• 9 bake at 350 degrees 20 to 30 minutes.

Ohana Bread Pudding With Bananas Foster Sauce

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 5 eggs
• 3 cups whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 1/2 cups sugar
• 8 cups french bread
• 4 ounces sugar
• 4 ounces brown sugar
• 4 ounces corn syrup
• 4 ounces unsalted butter
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup spiced rum
• 1 cup banana (sliced)

Recipe

• 1 i am not sure of the directions, the post on disney's all ears website was taken down (they replaced it with cheesecake)and i only wrote down the ingredients for shopping. but if anyone knows them please post them!
• 2 here they are:.
• 3 to make the bread pudding:.
• 4 preheat oven to 350 degrees f. grease large baking dish with butter.
• 5 in large bowl, whisk eggs, milk, salt, sugar, cinnamon, and nutmeg.
• 6 cut bread in 1/2-inch cubes. add bread, pineapple, coconut, and raisins (if desired) to egg-and-milk mixture. add bread custard mixture to the greased baking dish.
• 7 bake 1 hour and 10 minutes. remove from oven. let stand 5 minutes.
• 8 meanwhile, make the banana fosters sauce:.
• 9 in a saucepan, combine dark brown sugar, corn syrup, butter, and half of the heavy cream. using high heat; bring to a rolling boil. allow mixture to boil 10 minutes.
• 10 add remaining heavy cream. let it boil additional minute.
• 11 now add the rum and vanilla extract. carefully flambe pan using a long stemmed lighter. let boil until the flame goes out. reduce to a simmer and stir with a high heat spatula.
• 12 peel and slice bananas; add them to the caramel sauce. remove the caramel from the heat and set aside.
• 13 to serve:.
• 14 place scoop of ice cream on top of each portion of bread pudding. top with bananas foster sauce.
• 15 recipe note:.
• 16 make the sauce as bread pudding is baking to have both hot and ready to serve at the same time.
• 17 makes 6-8 servings.
• 18 from: disney's polynesian resort.

Margarita Cake

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

Ingredients

• Servings: 12
• 1 package lemon cake mix
• 1 (4 ounce) package instant lemon pudding mix
• 1/2 cup vegetable oil
• 1/2 cup frozen limeade concentrate
• 1/4 cup water
• 4 large eggs, lightly beaten
• 1/2 cup gold tequila
• 2 tablespoons triple sec
• 1 1/2 tablespoons tequila
• 1 tablespoon triple sec
• 1/4 teaspoon lime zest
• 1 tablespoon fresh lime juice
• 1 1/4 cups powdered sugar

Recipe

• 1 preheat oven to 350 degrees, grease& flour a bundt pan.
• 2 set aside.
• 3 combine cake mix, pudding mix, vegetable oil, limeade, water, eggs, tequila and triple sec in a large mixing bowl.
• 4 beat for 5 minutes at medium speed with an electric mixer.
• 5 pour batter in prepared bundt pan.
• 6 bake for 45-55 minutes or until inserted toothpick in the center comes out clean.
• 7 cool on a wire rack for 10-15 minutes.
• 8 remove from pan and cool completely.
• 9 spoon tequila lime glaze over cooled cake.
• 10 glaze: combine tequila, triple sec, lime peel, and sugar ina bowl.
• 11 stir until well blended.
• 12 add more powdered sugar for a thicker glaze.

Chocolate Easter Eggs

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

Ingredients

• Servings: 35
• 1/4 cup margarine
• 1/4 cup milk
• 1 box any flavor jell-o pudding mix
• 1 teaspoon vanilla
• 1/2 lb powdered sugar
• 1 (6 ounce) package chocolate chips

Recipe

• 1 melt margerine and add milk and pudding cook for 2 minutes.
• 2 remove from heat and add vanilla and powdered sugar mix well.
• 3 shape in balls and place in refrigerator until firm about 15 minutes.
• 4 melt chocolate chips in double boiler, take balls out of the fridge, using a toothpick dip the balls into the melted chocolate place on plate.
• 5 if you like to decorate you can use sprinkles and cover and place back in refrigerator.

Peach Pudding Cake

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

Ingredients

• Servings: 6
• 6 peaches (halved and peeled)
• 2 teaspoons brown sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup water
• 8 tablespoons butter, softened
• 1/2 cup sugar
• 2 eggs
• 1 cup self-rising flour
• 1/4 teaspoon salt
• confectioners' sugar (optional)

Recipe

• 1 preheat oven to 350°f grease and lightly flour a 9-inch round cake pan or springform pan.
• 2 place peaches cut side down in a large skillet with brown sugar, vanilla bean seeds and water. simmer 5 minutes. cool.
• 3 combine butter and sugar and beat with a mixer at medium speed until well blended. add eggs and beat until light and fluffy. add flour, salt and syrup from cooked peaches; beat until blended.
• 4 place peaches cut side down in prepared pan; top with batter. bake 35 to 40 minutes, until golden and a toothpick inserted into cake comes out clean. when cool, sprinkle with confectioners’ sugar, if using. serve with vanilla ice cream or crème fraîche, if desired.

Easiest Cream Puffs

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

Ingredients

• 1/2 cup low-fat margarine or 1/2 cup unsalted butter
• 1 cup boiling bottled water
• 1 cup sifted flour
• 1/2 teaspoon salt
• 4 eggs
• confectioners' sugar

Recipe

• 1 if butter is not at room temperature, chop it up first.
• 2 add butter to boiling water.
• 3 when butter is dissolved remove from heat.
• 4 add flour and salt.
• 5 beat with a spoon until it looks like putty (about 15 minutes).
• 6 cool, add eggs unbeaten one at a time.
• 7 beat until creamy.
• 8 drop ¾ to 1 tablespoon of cream puff mixture, for each cream puff, onto a greased cookie sheet.
• 9 bake for 10 minutes at 375°.
• 10 reduce oven to 350° and bake for an additional 30 minutes.
• 11 allow to cool.
• 12 to serve: cut off the top and fill with whipped cream or vanilla pudding, then replace the top.
• 13 sift small amount of powdered sugar over each cream puff.

Ginger-jam Bread And Butter Pudding

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

Ingredients

• Servings: 6
• 6 tablespoons unsalted butter, divided
• 1/3 cup golden raisin
• 3 tablespoons dark rum
• 10 slices brown bread
• 10 tablespoons ginger marmalade
• 4 egg yolks
• 1 egg
• 3 tablespoons sugar
• 2 1/4 cups heavy cream
• 3/4 cup whole milk, plus
• 2 tablespoons whole milk
• 1 teaspoon ground ginger
• 2 tablespoons demerara sugar

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 grease a pudding dish or a shallow baking dish with the capacity of about 1 1/2-quarts with some of the butter.
• 3 put the raisins in a small bowl, pour the rum over and microwave them for 1 minute, then leave them to stand. this is a good way to soak them quickly but juicily.
• 4 make the sandwiches with the brown bread, butter and ginger jam (2 tablespoonfuls in each sandwich); you should have some butter left over to smear the top later. now cut the sandwiches in 1/2 into triangles and arrange them evenly along the middle of the dish. i put 1 in the dish with the point-side uppermost and so on, then squeeze a sandwich-triangle down each side - but you do as you please. sprinkle with the raisins and unabsorbed rum that remains in the bowl.
• 5 whisk the egg yolks and egg together with the sugar, and pour the cream and milk. pour this over the triangles of bread and leave them to soak up the liquid for about 10 minutes, by which time the pudding is ready to go into the oven. smear the bread crusts that are poking out of the custard with the soft butter, mix the ground ginger and demerara sugar together and sprinkle this mixture on your buttered crusts and the lightly over the rest of the pudding.
• 6 sit the pudding dish on a baking sheet and put in the oven to cook for about 45 minutes or until the custard has set and puffed up slightly. remove, let sit for 10 minutes - by which time the puffiness will have deflated somewhat - and spoon out into bowls, putting a pitcher of custard, should you wish, on the table to be served alongside.