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Sunday, August 28, 2016

Coffee Cake

Ingredients

  • Servings: 24
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 cup milk
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1 teaspoon butter
  • 1 teaspoon vanilla extract
  • 1 cup brown sugar
  • 1 cup chopped walnuts
  • 2 teaspoons ground cinnamon

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch casserole dish.
  • mix yellow cake mix, vanilla pudding mix, milk, vegetable oil, eggs, butter, and vanilla extract together in a bowl. pour half the batter into the prepared casserole dish; spread evenly.
  • stir brown sugar, walnuts, and cinnamon together in a bowl; sprinkle over batter in the casserole dish. pour remaining batter over walnut mixture.
  • bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.

Easy Lemon Lover's Bundt® Cake

Ingredients

  • Servings: 12
  • 1 (18.25 ounce) package lemon cake mix
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup freshly squeezed lemon juice
  • 4 large eggs
  • 1 (3 ounce) package instant lemon pudding mix
  • zest of 1 lemon, or more to taste
  • 1 tablespoon poppy seeds, or more to taste (optional)
  • 1/2 teaspoon lemon extract

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a fluted tube cake pan.
  • beat cake mix, sour cream, vegetable oil, lemon juice, eggs, pudding mix, zest, poppy seeds, and lemon extract in a bowl with an electric mixer on low speed for 1 minute. increase speed to medium and beat for 3 minutes. pour batter into prepared pan.
  • bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Saturday, August 27, 2016

Amaretto Divine

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup non dairy amaretto flavored creamer
  • 1 cup amaretto liqueur
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 cup non dairy amaretto flavored creamer
  • 1/4 cup amaretto liqueur
  • 2 cups heavy cream, whipped
  • 4 (1.4 ounce) bars chocolate covered toffee bars, chopped
  • 1 (1.5 ounce) bar chocolate candy bar, melted
  • 1/2 cup sliced almonds

Recipe

    Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins

  • preheat oven to 325 degrees f (165 degrees c). grease and flour three 8- inch pans.
  • mix together the cake mix, 1 cup amaretto flavored creamer, 1 cup amaretto liqueur, eggs and oil until blended. distribute cake batter evenly between the cake pans. bake in the preheated oven for 15 minutes, making certain the cake layers do not overbake. allow to cool completely before filling.
  • to make the amaretto whipped cream filling: combine pudding mix, 1/4 cup amaretto liqueur and 1 cup amaretto flavored creamer. set aside for 5 minutes until thickened. fold the whipped cream into the amaretto mixture, then stir in the crushed chocolate covered toffee bars. use to fill and frost top of the cake (do not frost sides). drizzle cake with melted chocolate candy bar and sprinkle with sliced almonds. refrigerate until ready to serve.

Cake With Cinnamon Cream Cheese Frosting

Ingredients

  • Servings: 1
  • 1 (15 ounce) can canned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 (18.25 ounce) package yellow cake mix with pudding
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, softened
  • 4 (3 ounce) packages cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. whisk together the pumpkin, cinnamon, cloves and nutmeg. set aside.
  • in a large bowl, mix together the cake mix and oil. beat in the eggs, then fold in the pumpkin mixture. stir in the vanilla.
  • pour batter into prepared pan. bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.
  • to make cream cheese frosting: cream together the butter and cream cheese until light and fluffy. beat in the confectioners' sugar, mixing until smooth. stir in the cinnamon and vanilla. spread frosting over cooled cake.

Rich Chocolate Pie

Ingredients

  • Servings: 1
  • 2/3 cup white sugar
  • 3 3/4 tablespoons all-purpose flour
  • 6 egg yolks
  • 2 1/2 tablespoons unsweetened cocoa powder
  • 1 1/2 (12 fluid ounce) cans evaporated milk
  • 2 teaspoons vanilla extract
  • 4 1/2 tablespoons butter
  • 1 (9 inch) deep dish pie crust, baked and cooled
  • 3 egg whites
  • 1/2 cup white sugar

Recipe

  • whisk together 2/3 cup sugar, flour, cocoa, and egg yolks in a saucepan. stir in milk. cook over medium heat, stirring constantly until thick. i start with a whisk and then use a spoon to stir the custard as it cooks.
  • remove pan from heat, and add vanilla and butter or margarine. mix well, and pour filling into a baked, deep dish pie crust.
  • in a mixing bowl, beat the egg whites until peaks form. slowly add 1/2 cup sugar, and beat again until stiff peaks form. spread on pie.
  • bake at 350 degrees f (175 degrees c) for 10 to 12 minutes, or until meringue browns. let pie cool several hours before serving.

Miniature Chocolate Eclairs

Ingredients

  • Servings: 12
  • 1 (3.5 ounce) package non-instant chocolate pudding mix
  • 2 cups milk
  • 1/2 cup butter
  • 1 cup water
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 2 tablespoons butter
  • 2 ounces semisweet chocolate, chopped
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Recipe

    Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 20 mins

  • prepare pudding with milk according to package directions. chill 1 hour in refrigerator.
  • preheat oven to 400 degrees f (200 degrees c). grease baking sheets.
  • in a heavy saucepan, combine 1/2 cup butter, water and salt over medium-high heat. bring to a boil, then reduce heat to low. pour in flour all at once and stir vigorously until fully incorporated and mixture forms a ball. remove from heat, let rest 5 minutes. then beat in eggs, one at a time, until well combined.
  • drop dough into twelve equal mounds on baking sheets. spread each mound into a 4x1/2 inch rectangle.
  • bake in preheated oven 35 minutes, until golden. remove from oven and make a one-inch slit in the side of each eclair. reduce heat to 375 degrees f (190 degrees c). return eclairs to oven for 10 minutes. transfer to a wire rack to cool completely.
  • prepare icing while eclairs are cooling. heat 2 tablespoons butter with chocolate in a small saucepan over medium heat, stirring until melted. remove from heat and stir in confectioners' sugar, 2 tablespoons milk and vanilla. set aside.
  • to assemble: slice each eclair in half lengthwise. spoon about 1 tablespoon chocolate pudding into the bottom half of each eclair. replace tops and frost with chocolate icing. chill until serving.

Peaches 'n Cream Pie

Ingredients

  • Servings: 1
  • 3/4 cup all-purpose flour
  • 1 (3 ounce) package non-instant vanilla pudding mix
  • 3 tablespoons butter
  • 1 egg
  • 1/2 cup milk
  • 2 1/2 cups canned sliced peaches, syrup reserved
  • 1 (8 ounce) package cream cheese
  • 1/2 cup white sugar
  • 1 tablespoon white sugar
  • 1 teaspoon ground cinnamon

Recipe

  • preheat the oven to 350 degrees f (175 degrees c). drain peaches and reserve the syrup; set aside.
  • combine flour, pudding mix, margarine, egg, and milk; beat well. pour into a greased 8 or 9 inch pie pan. arrange drained peaches on top of mixture, just to edges.
  • cream together softened cream cheese, sugar, and 3 tablespoons reserved peach syrup. spoon mixture carefully on top of peaches, just to edges. sprinkle sugar and cinnamon on top.
  • bake at 350 degrees f (175 degrees c) for 30 to 35 minutes. do not over bake.

Gramma's Party Cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package white cake mix
  • 1 (3 ounce) package lime flavored jell-o® mix
  • 3/4 cup boiling water
  • 1/2 cup cold water
  • 4 (1.3 ounce) envelopes whipped topping mix
  • 1 (3 ounce) package instant lemon pudding mix
  • 1 1/2 cups milk

Recipe

  • dissolve the gelatin in the boiling water. mix in the cold water and set aside.
  • mix and bake cake as directed for one 9x13 inch pan. let cake cool for 20 to 25 minutes.
  • poke holes in cake about 1 inch apart. pour gelatin into holes and over the top of the cake. refrigerate cake while making the topping.
  • mix instant pudding, whipped topping mix and milk until stiff. frost cake and store in refrigerator.

homemade banana pudding pie

Ingredients

  • Servings: 1
  • 2 cups vanilla wafer crumbs
  • 3 bananas, sliced into 1/4 inch slices
  • 1 1/2 cups white sugar
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 3 egg yolks
  • 2 teaspoons butter
  • 2 teaspoons vanilla extract
  • 3 egg whites
  • 1/4 cup white sugar

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.
  • to make pudding: in a medium saucepan, combine 1 1/2 cups sugar with flour. mix well, then stir in half the milk. beat egg yolks and whisk into sugar mixture. add remaining milk and butter or margarine.
  • place mixture over low heat and cook until thickened, stirring frequently. remove from heat and stir in vanilla extract. pour half of pudding over vanilla wafer and banana layer while still hot.
  • make another layer of alternating vanilla wafers and banana slices on top of pudding layer. pour remaining pudding over second wafer and banana layer.
  • to make meringue: in a large glass or metal bowl, beat egg whites until foamy. gradually add 1/4 cup sugar, continuing to beat until whites are stiff. spread meringue into pie pan, making sure to completely cover pudding layer.
  • bake in preheated oven for 15 minutes, just until meringue is browned. chill before serving.

Moist Date Nut Bread

Ingredients

  • Servings: 1
  • 2 1/2 cups chopped dates
  • 1/4 cup butter
  • 1 cup boiling water
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup chopped walnuts

Recipe

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

  • preheat the oven to 350 degrees f (175 degrees f). grease and flour a 9x5 inch loaf pan.
  • in a medium bowl, combine the dates and butter. pour boiling water over them, and let stand until cool.
  • when the dates have cooled, stir the mixture to break up any clumps. mix in the brown sugar and egg until well blended. combine the flour, baking soda, baking powder, and salt; stir into the date mixture until just blended. stir in walnuts. pour into the prepared pan.
  • bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean.

Easy Red Velvet Cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package white cake mix
  • 1 (3.5 ounce) package non-instant chocolate pudding mix
  • red food coloring, as desired
  • 1/2 cup buttermilk

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). stir in pudding mix and food coloring.
  • pour into cake pan(s) and bake according to package directions.

chocolate plum pudding cake

Ingredients

  • Servings: 1
  • 2/3 cup raisins
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/3 cup cocoa
  • 3/4 cup butter, softened
  • 1 1/2 cups white sugar
  • 3 eggs
  • 2 cups applesauce
  • 1/2 cup coarsely chopped walnuts

Recipe

    Preparation Time: 25 mins Cook Time: 1 hr 20 mins

    Ready Time: 2 hrs

  • soak raisins in boiling water to cover for 5 minutes. drain.
  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch tube pan. sift together all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cocoa; set aside.
  • in a large bowl, cream the butter and sugar until light and fluffy. beat in the eggs, then the applesauce. beat the flour mixture into the applesauce mixture. stir in the raisins and walnuts. turn batter into prepared pan.
  • bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely. chill in refrigerator.

homemade banana pudding pie

Ingredients

  • Servings: 1
  • 2 cups vanilla wafer crumbs
  • 3 bananas, sliced into 1/4 inch slices
  • 1 1/2 cups white sugar
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 3 egg yolks
  • 2 teaspoons butter
  • 2 teaspoons vanilla extract
  • 3 egg whites
  • 1/4 cup white sugar

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.
  • to make pudding: in a medium saucepan, combine 1 1/2 cups sugar with flour. mix well, then stir in half the milk. beat egg yolks and whisk into sugar mixture. add remaining milk and butter or margarine.
  • place mixture over low heat and cook until thickened, stirring frequently. remove from heat and stir in vanilla extract. pour half of pudding over vanilla wafer and banana layer while still hot.
  • make another layer of alternating vanilla wafers and banana slices on top of pudding layer. pour remaining pudding over second wafer and banana layer.
  • to make meringue: in a large glass or metal bowl, beat egg whites until foamy. gradually add 1/4 cup sugar, continuing to beat until whites are stiff. spread meringue into pie pan, making sure to completely cover pudding layer.
  • bake in preheated oven for 15 minutes, just until meringue is browned. chill before serving.

Snow Pudding

Ingredients

  • Servings: 4
  • 6 cups clean fresh snow
  • 1 cup milk
  • 1/2 cup superfine sugar
  • 1/2 teaspoon vanilla extract

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • in a large bowl, mix together the milk, sugar and vanilla until well blended. carefully stir in the snow. freeze, or scoop into bowls, and serve immediately.

black out cake from the fifties

Ingredients

  • Servings: 1
  • 1/3 cup unsweetened cocoa powder
  • 1 cup milk
  • 2 1/4 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter
  • 1/4 cup shortening
  • 2 cups white sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup white sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 3 (1 ounce) squares unsweetened chocolate, chopped
  • 1 teaspoon vanilla extract
  • 4 (1 ounce) squares unsweetened chocolate, melted
  • 1/2 cup unsalted butter
  • 1 1/2 teaspoons vanilla extract
  • 3 eggs
  • 3 cups confectioners' sugar

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch pans. sift together the flour, baking powder, baking soda and 1/2 teaspoon salt. set aside. in a separate small bowl, gradually stir 1 cup milk into 1/3 cup of cocoa, then whisk until the mixture is smooth.
  • in a large bowl, cream together 1/2 cup butter, 1/4 cup shortening and 2 cups sugar until light and fluffy. add 3 eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. add the flour mixture alternately with the milk mixture; beat well. spread the batter evenly into the prepared pans.
  • bake in the preheated oven for 35 to 40 minutes, or until the layers shrink from the sides of the pans and the tops spring back when gently pressed with a fingertip. the cake is dense and moist, so be careful not to over-bake it. cool the layers in the pans for 10 minutes, then carefully invert them the racks and cool completely.
  • to make the filling: in a small bowl, whisk together 2/3 cup sugar, 2 tablespoons cornstarch and 1/4 teaspoon salt. in a saucepan over medium heat, combine 1 1/2 cups milk with sugar mixture. add 3 squares chopped chocolate, and bring the mixture to a boil, stirring constantly. boil until the mixture is thick and bubbly, about 3 minutes. remove from the heat, and stir in 1 teaspoon vanilla. pour into a bowl and cover with plastic wrap directly on the surface, to keep the pudding from forming a skin. refrigerate until cool.
  • to make the frosting: in a medium bowl, beat 1/2 cup butter, 1 1/2 teaspoons vanilla and 3 eggs until light and fluffy. add the confectioners' sugar two tablespoons at a time, beating well after each addition. beat in the melted chocolate until well blended. refrigerate for 15 minutes while you fill the cake.
  • to assemble the cake: using a long serrated knife, slice each layer in half horizontally, making 4 layers. spread the filling between 3 of the layers of cake. frost cake with the frosting, then crumble the remaining cake layer. stick crumbs to the entire frosted surface of the cake. sprinkle any leftover crumbs over the top of the cake. store in a cool place, and serve within 24 hours.

Friday, August 26, 2016

sandra's persimmon pudding

Ingredients

  • Servings: 4
  • 1 cup persimmon pulp
  • 1 egg, beaten
  • 1 1/4 cups white sugar
  • 1 cup all-purpose flour
  • 1 1/4 cups milk
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup butter, melted

Recipe

  • butter one 9x13 inch baking pan. preheat oven to 350 degrees f (175 degrees c).
  • in a blender, combine persimmon pulp, egg, sugar, flour, milk, baking soda, baking powder, cinnamon, salt and butter. blend until smooth.
  • pour into baking pan and bake for 30 minutes or until a knife inserted in the center comes out with just crumbs but no batter stuck to it.

english trifle

Ingredients

  • Servings: 1
  • 1/2 cup margarine
  • 1/2 cup white sugar
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 pint heavy cream
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 (4.6 ounce) package non-instant vanilla pudding mix
  • 1 (8 ounce) jar seedless raspberry jam
  • 1/2 cup
  • 4 fresh peaches - peeled, pitted, and sliced
  • 1 pint fresh strawberries, rinsed and sliced
  • 1 pint blueberries

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c). grease and flour an 8x8 inch cake pan.
  • in large bowl, cream together margarine and 1/2 cup sugar. beat in eggs, one at a time. combine flour, baking powder and salt. fold dry ingredients into butter mixture. pour into prepared pan.
  • bake 25 minutes, or until cake springs back when lightly touched in center. cool in pan for five minutes, then remove from pan and cool completely on wire rack. cut into narrow pieces about 1 1/2 inches by 4 inches. set aside.
  • in large bowl, beat cream with electric mixer until soft peaks form. beat in 1/4 cup sugar and vanilla and continue to beat until stiff peaks form. set aside.
  • prepare vanilla pudding according to package directions. set aside.
  • to assemble trifle: brush each piece of cake with raspberry jam. use half the cake pieces to line the bottom of a trifle bowl or other glass serving dish. sprinkle half of the over cake. layer half the peaches, strawberries and blueberries on top. cover with half the pudding and a third of the whipped cream. repeat layers with remaining cake, , fruit and pudding. top with remaining whipped cream. chill in refrigerator at least 30 minutes before serving.

pooter's cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (5 ounce) package instant vanilla pudding mix
  • 1 pinch ground nutmeg
  • 1/3 cup water
  • 3/4 cup vegetable oil
  • 4 eggs
  • 3/4 cup
  • confectioners' sugar for dusting

Recipe

    Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan.
  • in a large bowl, stir together cake mix, pudding mix and nutmeg. make a well in the center and pour in water, oil, eggs and . beat on low speed until blended. scrape bowl, and beat 4 minutes on medium speed. pour batter into prepared pan.
  • bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 15 minutes, then turn out a serving plate and cool completely. sprinkle top with confectioners' sugar.

Mahalabia (middle Eastern-style Milk Pudding)

Ingredients

  • Servings: 6
  • 3 cups milk
  • 3/4 cup white sugar
  • 1 cup cold water
  • 6 tablespoons cornstarch
  • 1 cup heavy whipping cream
  • 1 tablespoon rose water
  • 2 cardamom pods, crushed

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 2 hrs 25 mins

  • combine milk and sugar together in a saucepan; bring to a boil.
  • whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. cook milk mixture over medium heat until thickened to the consistency of cake batter, 15 to 20 minutes. remove saucepan from heat and stir cream, rose water, and cardamom into milk mixture.
  • refrigerate milk mixture until completely cooled, 2 to 4 hours.

Rice Pudding Iv

Ingredients

  • Servings: 1
  • 1 cup water
  • 1/2 cup uncooked white rice
  • 2 eggs
  • 2 1/2 cups milk
  • 1/4 cup brown sugar
  • 1 tablespoon maple syrup
  • 1/2 cup raisins

Recipe

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

    Ready Time: 1 hr 30 mins

  • preheat oven to 400 degrees f (200 degrees c).
  • in a saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
  • in a medium bowl, beat eggs. beat in milk, brown sugar and maple syrup. stir in raisins and 1 cup cooked rice. pour into 1 quart baking dish.
  • bake in preheated oven 1 hour, or until set.

Clay's Cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package yellow cake mix
  • 4 eggs
  • 1/2 cup cream
  • 1 1/2 cups water
  • 2/3 cup vegetable oil
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 cup chopped walnuts

Recipe

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan.
  • in a medium bowl, stir together the cake mix and pudding mix. add the eggs, , water and oil, mix until smooth. sprinkle the chopped nuts into the bottom of the prepared pan. pour the batter over the nuts.
  • bake for 35 to 40 minutes in the preheated oven, until object inserted comes out clean. allow cake to cool in the pan for 10 minutes before inverting a wire rack to cool completely.

butterscotch spice cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package spice cake mix
  • 1 (3.4 ounce) package instant butterscotch pudding mix
  • 4 eggs
  • 1 cup water
  • 1/2 cup vegetable oil

Recipe

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan.
  • in large mixing bowl, combine spice cake, butterscotch pudding mix, eggs, water and oil. beat with an electric mixer for 4 minutes.
  • pour into prepared bundt pan, and bake at 350 degrees f (175 degrees c), for 55 to 60 minutes, or until cake tests done. allow cake to cool 15 minutes before serving.

banana bread crumb pudding

Ingredients

  • Servings: 4
  • 1 banana, mashed
  • 1 egg
  • 1/3 cup applesauce
  • 1/4 cup nonfat milk
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 4 cups dry bread crumbs
  • 1/2 cup raisins

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a 1-quart baking dish.
  • in a bowl, combine banana, egg, applesauce, milk and honey to form a batter. stir in brown sugar, cinnamon, nutmeg and cloves. fold in bread crumbs. stir in raisins. pour into prepared dish.
  • bake in preheated oven 30 minutes, until set.

Manjar (dulce De Leche) From Scratch

Ingredients

  • Servings: 2
  • 1 quart whole milk
  • 1 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking soda

Recipe

    Preparation Time: 5 mins Cook Time: 1 hr

    Ready Time: 1 hr 5 mins

  • bring milk, sugar, and vanilla extract to a boil in a saucepan over high heat. reduce heat to medium-low, and continue cooking, and continuously stirring until the milk has thickened and turned a caramel color, about 1 hour. stir in baking soda. continue cooking until the milk has reached a pudding consistency. pour manjar into a bowl and cool completely in the refrigerator.

bok bok popovers

Ingredients

  • Servings: 4
  • 1 (8 ounce) package cream cheese
  • 6 skinless, boneless chicken breast halves - cooked
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon dried parsley
  • 1 tablespoon minced onion
  • 1 (8 ounce) package refrigerated crescent rolls

Recipe

  • preheat oven to 350 degrees f (175 degrees c).
  • in a medium bowl combine the cream cheese, chicken, sesame seeds, parsley and onion. mix well.
  • open package of crescent rolls. do not divide them into triangles as you usually would! keep every 2 triangles together, forming 4 squares. pinch the 'seam' in the middle of each square closed and pat each one out into a larger square. put a spoonful of the chicken mixture in the center of each square. fold the corners up into the center, layering like flower petals so that the roll is kind of sealed. repeat with all 4 squares.
  • place popovers on a lightly greased cookie sheet and bake in the preheated oven until golden brown.

chocolate turtles® cheesecake ii

Ingredients

  • Servings: 1
  • 1 (9 inch) prepared chocolate cookie crumb crust
  • 1/2 (14 ounce) package caramel candy
  • 1/4 cup evaporated milk
  • 3/4 cup chopped pecans
  • 2 (3 ounce) packages cream cheese, softened
  • 1/2 cup sour cream
  • 1 1/4 cups milk
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1/2 cup chocolate fudge topping

Recipe

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

  • place caramels and evaporated milk in a heavy saucepan. cook over medium heat for about 5 minutes, stirring constantly, until smooth. stir in 1/2 cup of the chopped pecans. pour into chocolate crumb crust.
  • in a blender or food processor, combine cream cheese, sour cream and milk. process until smooth. add pudding mix and process for about 30 seconds longer. pour over caramel layer and refrigerate 15 minutes, or until set.
  • drizzle fudge topping over cake in a decorative pattern. sprinkle with remaining 1/4 cup pecans. refrigerate until ready to serve.

Grandma Dixon's Corn Pudding

Ingredients

  • Servings: 1
  • 2 tablespoons butter
  • 1 onion, minced
  • 1 green bell pepper, minced
  • 1 (16 ounce) can whole kernel corn
  • 1 (16 ounce) can cream-style corn
  • 1 (8.5 ounce) package corn muffin mix (such as jiffy®)
  • 2 eggs
  • 1 cup sour cream
  • 3 cups shredded cheddar cheese

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
  • heat butter in a skillet over medium heat; cook and stir onion and green bell pepper in hot butter until soft, 5 to 10 minutes.
  • mix whole kernel corn, cream-style corn, corn muffin mix, and eggs together in a bowl; pour into the prepared baking dish. spoon sour cream evenly over corn mixture and top with onion mixture and cheddar cheese.
  • bake in the preheated oven until cheese is browned and middle is mostly set, 30 to 45 minutes.

Chocolate Eclair Dessert

Ingredients

  • Servings: 1
  • 2 individual packages graham crackers
  • 2 (3 ounce) packages instant vanilla pudding mix
  • 3 cups milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (16 ounce) package prepared chocolate frosting

Recipe

    Preparation Time: 15 mins Ready Time: 2 hrs 15 mins

  • line the bottom of a 9x13-inch pan with graham crackers.
  • in a large bowl, combine pudding mix and milk; stir well. mix whipped topping into pudding mixture. spread half of mixture over graham cracker layer. top with another layer of graham crackers and the remaining pudding.
  • top all with a final layer of graham crackers and frost with chocolate frosting. refrigerate at least two hours before serving to allow the graham crackers to soften.

beefy southwestern corn pudding casserole

Ingredients

  • Servings: 8
  • cooking spray
  • 8 corn tortillas, torn into 2-inch pieces
  • 1 1/2 pounds ground beef
  • 1/2 cup salsa
  • 1/2 teaspoon garlic salt
  • 1 sweet yellow onion, quartered
  • 1 (10 ounce) package frozen corn
  • 2 cups milk
  • 1 cup shredded cheddar cheese, divided
  • 1 (4 ounce) can diced green chile peppers
  • 1 (4 ounce) jar chopped pimento peppers
  • 2 large eggs
  • 1 teaspoon hot sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 (7.5 ounce) package corn bread mix (such as jiffy®)
  • 1 (6 ounce) can sliced black olives (optional)
  • 2 green onions, thinly sliced, or to taste

Recipe

    Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 325 degrees f (165 degrees c). spray a 9x13-inch baking dish with cooking spray.
  • arrange corn tortilla pieces in the bottom of prepared baking dish.
  • heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. mix ground beef with salsa and garlic salt in a bowl; spoon mixture over tortillas.
  • place onion and corn in a food processor; pulse until onion is coarsely chopped. add milk, 1/2 cup cheddar cheese, green chile peppers, pimento peppers, eggs, hot sauce, paprika, and salt; pulse until just mixed. add corn bread mix and pulse until just blended. spoon corn bread mixture over beef.
  • bake in the preheated oven until casserole is set in the middle, 45 to 50 minutes. top casserole with remaining 1/2 cup cheddar cheese, olives, and green onions. let cheddar cheese melt slightly before serving, about 5 minutes.

Chocolate Eclair Dessert

Ingredients

  • Servings: 1
  • 2 individual packages graham crackers
  • 2 (3 ounce) packages instant vanilla pudding mix
  • 3 cups milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (16 ounce) package prepared chocolate frosting

Recipe

    Preparation Time: 15 mins Ready Time: 2 hrs 15 mins

  • line the bottom of a 9x13-inch pan with graham crackers.
  • in a large bowl, combine pudding mix and milk; stir well. mix whipped topping into pudding mixture. spread half of mixture over graham cracker layer. top with another layer of graham crackers and the remaining pudding.
  • top all with a final layer of graham crackers and frost with chocolate frosting. refrigerate at least two hours before serving to allow the graham crackers to soften.

Banana Cream Pie I

Ingredients

  • Servings: 1
  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1 1/4 teaspoons vanilla extract
  • 1 (9 inch) pie crust, baked
  • 4 bananas, sliced

Recipe

    Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 1 hr 42 mins

  • in a saucepan, combine the sugar, flour, and salt. add milk in gradually while stirring gently. cook over medium heat, stirring constantly, until the mixture is bubbly. keep stirring and cook for about 2 more minutes, and then remove from the burner.
  • stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. cook for 2 more minutes; remember to keep stirring. remove the mixture from the stove, and add butter and vanilla. stir until the whole thing has a smooth consistency.
  • slice bananas into the cooled baked pastry shell. top with pudding mixture.
  • bake at 350 degrees f (175 degrees c) for 12 to 15 minutes. chill for an hour.

White Bread Corn Pudding

Ingredients

  • Servings: 6
  • 5 slices day-old bread, crusts discarded and bread cubed
  • 1 (15 ounce) can cream-style corn
  • 1 cup milk
  • 4 eggs
  • 1/4 cup white sugar, or to taste
  • 1/4 cup butter, melted

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • preheat oven to 350 degrees f (175 degrees c). grease an 8x8-inch baking dish.
  • place bread cubes in the prepared baking dish.
  • beat cream-style corn, milk, eggs, and sugar together in a bowl using an electric mixer until evenly combined; pour over bread cubes. pour melted butter over bread cube mixture. place dish on a baking sheet and pour enough water into the baking sheet to make a water bath around baking dish.
  • bake in the preheated oven until pudding is set in the middle, about 1 hour.

mocha cake iv

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package chocolate cake mix
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 2/3 cup coffee flavored liqueur
  • 1/2 cup water
  • 2 tablespoons coffee flavored liqueur
  • 2 1/2 cups confectioners' sugar
  • 1/3 cup heavy cream
  • 2 1/2 cups confectioners' sugar
  • 2 teaspoons instant coffee powder

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt cake pan.
  • in a large bowl, stir together the cake mix and instant pudding. add the eggs, oil, coffee flavored liqueur, and water, mix until well blended. pour into the prepared pan.
  • bake for 50 to 60 minutes in the preheated oven, until the cake springs back when lightly touched. cool in the pan for 10 minutes before inverting a wire rack to cool completely.
  • in a small saucepan, heat cream and instant coffee, until hot enough to dissolve coffee crystals. pour into a bowl. stir in the confectioners' sugar and coffee flavored liqueur. pour over warm cake. let cool before serving.

Banana Cream Pie I

Ingredients

  • Servings: 1
  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1 1/4 teaspoons vanilla extract
  • 1 (9 inch) pie crust, baked
  • 4 bananas, sliced

Recipe

    Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 1 hr 42 mins

  • in a saucepan, combine the sugar, flour, and salt. add milk in gradually while stirring gently. cook over medium heat, stirring constantly, until the mixture is bubbly. keep stirring and cook for about 2 more minutes, and then remove from the burner.
  • stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. cook for 2 more minutes; remember to keep stirring. remove the mixture from the stove, and add butter and vanilla. stir until the whole thing has a smooth consistency.
  • slice bananas into the cooled baked pastry shell. top with pudding mixture.
  • bake at 350 degrees f (175 degrees c) for 12 to 15 minutes. chill for an hour.

Banana Loaf Cake Ii

Ingredients

  • Servings: 2
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.5 ounce) package instant banana pudding mix
  • 1/2 cup mashed banana
  • 4 eggs
  • 1 cup water
  • 1/4 cup vegetable oil
  • 1/2 cup chopped walnuts

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour two 8x4 inch loaf pans.
  • in a medium bowl, stir together the cake mix and instant pudding. add the eggs, oil, water and mashed banana, mix with an electric mixer until smooth. fold in the chopped nuts. pour evenly into the prepared pans.
  • bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted comes out clean. cool in pans for 15 minutes before removing to cool completely on wire racks.

Frozen No-bake

Ingredients

  • Servings: 8
  • 1 (5 ounce) package instant vanilla pudding mix
  • 1 (15 ounce) can pumpkin
  • 1 cup milk
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 cup frozen whipped topping, thawed
  • 1 (9 inch) prepared graham cracker crust

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • in a medium bowl, combine pudding, pumpkin, milk, nutmeg, ginger, and cinnamon. mix slowly for about 1 minute. fold whipped topping into the mixture then spoon entire mixture into pie shell. freeze until firm (about 4 hours). let stand at room temperature for about 10 minutes before slicing.

Chocolate Fudge Pops

Ingredients

  • Servings: 8
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1/2 cup white sugar
  • 3 cups milk

Recipe

    Preparation Time: 15 mins Ready Time: 3 hrs

  • in a mixing bowl, combine pudding, sugar, and milk. pour mixture into small plastic cups (if you do not have ice pop molds) and freeze. when set, place a wooden craft sticks into them if you are using plastic cups. serve when frozen.

death by chocolate ii

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package chocolate cake mix
  • 1/2 cup coffee flavored liqueur
  • 2 (16 ounce) packages frozen whipped topping, thawed
  • 2 (5.9 ounce) packages instant chocolate pudding mix
  • 8 cups milk
  • 6 (1.4 ounce) bars chocolate covered english toffee
  • 1/8 cup slivered almonds for topping

Recipe

  • bake cake according to package directions for one 9x13 inch cake. when cake is cool poke holes in the top and pour the coffee liqueur over it. break up the cake into 1 inch cubes and set aside.
  • mix the pudding mixes with the milk until thick.
  • in a large punch bowl layer 1/2 of the cake cubes, 1/2 of the pudding, 1/2 of the crushed candy bars, and 1/2 of the whipped topping. repeat layers following the same order. sprinkle top toasted almonds and any additional crushed butter toffee candy bars, if desired. cover and refrigerate for several hours before serving.

easy valentine's day trifle

Ingredients

  • Servings: 8
  • 1 (7 ounce) package jellyrolls, each cut into 3 slices
  • 1 (5 ounce) package instant vanilla pudding mix
  • 1 1/2 cups milk
  • 3 cups frozen whipped topping, thawed
  • 2 cups sliced fresh strawberries

Recipe

  • arrange jellyroll slices on sides and bottom of a 2 1/2 quart glass bowl or trifle dish.
  • prepare pudding according to box directions, except use only 1 1/2 cups milk; let sit for 5 minutes to thicken. fold in 1 cup whipped topping.
  • arrange 1/2 strawberries on jellyroll slices; top with pudding, then remaining strawberries and whipped topping. garnish with strawberry halves, if desired.
  • cover and chill for 8 hours; serve.

layali libnan (lebanese nights)

Ingredients

  • Servings: 15
  • pudding:
  • 8 cups cold milk
  • 1 1/2 cups semolina
  • 2 eggs
  • 3 tablespoons rose water
  • syrup:
  • 4 cups white sugar
  • 2 1/4 cups water
  • 1/4 teaspoon lemon juice
  • topping:
  • 1 cup whipping cream
  • 1 tablespoon white sugar
  • 1/3 cup finely chopped pistachio nuts

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 8 hrs 40 mins

  • pour the milk into a large saucepan and bring to a boil over medium-high heat. reduce the heat, and slowly pour in the semolina in a steady stream, stirring continuously. continue to stir and cook until the mixture thickens and boils for 1 to 2 minutes.
  • remove the pan from the heat and stir in the eggs and rose water. pour the mixture into a 9x13 inch serving dish, or individual dishes. allow the pudding to cool slightly, then cover with plastic wrap directly on the top. refrigerate, covered, for at least 5 hours or overnight.
  • heat 1/2 cup of the sugar and 2 tablespoons of water in a heavy bottomed saucepan over medium-high heat. stir to dissolve the sugar, then cook until the mixture turns golden brown. immediately remove from the heat and stir in the rest of the water. don't worry if the mixture and hardens a bit, it will dissolve. return the pan to the stove, and stir in the remaining sugar until dissolved. add the lemon juice, to the sugar syrup, and bring to a boil. simmer for 10 minutes. remove from heat, cover and chill. the syrup will keep for a month if refrigerated in a sealed container.
  • to serve, whip the whipping cream with sugar until stiff peaks form. spread a thin layer of whipped cream over the pudding. sprinkle with chopped nuts. cut into squares, and serve with caramel syrup poured around it.

award winning soft chocolate chip cookies

Ingredients

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

Recipe

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

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

Banana Cream Pie I

Ingredients

  • Servings: 1
  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1 1/4 teaspoons vanilla extract
  • 1 (9 inch) pie crust, baked
  • 4 bananas, sliced

Recipe

    Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 1 hr 42 mins

  • in a saucepan, combine the sugar, flour, and salt. add milk in gradually while stirring gently. cook over medium heat, stirring constantly, until the mixture is bubbly. keep stirring and cook for about 2 more minutes, and then remove from the burner.
  • stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. cook for 2 more minutes; remember to keep stirring. remove the mixture from the stove, and add butter and vanilla. stir until the whole thing has a smooth consistency.
  • slice bananas into the cooled baked pastry shell. top with pudding mixture.
  • bake at 350 degrees f (175 degrees c) for 12 to 15 minutes. chill for an hour.

Thursday, August 25, 2016

Lemon Poke Cake I

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3 ounce) package instant lemon pudding mix
  • 4 eggs
  • 3/4 cup vegetable oil
  • 3/4 cup water
  • 3 cups confectioners' sugar
  • 3 tablespoons water
  • 3 tablespoons vegetable oil
  • 1/2 cup orange juice

Recipe

  • preheat oven to 375 degrees f (190 degrees c) grease and flour a 9x13 inch pan.
  • in a large bowl, combine cake mix, pudding mix, eggs, 3/4 cup oil and 3/4 cup water. beat for 2 minutes at medium speed.
  • pour batter into a 9x13 inch pan. bake at 375 degrees f (190 degrees c) for 25 to 30 minutes, or until toothpick inserted into cake comes out clean. remove cake from oven and poke evenly with a fork every 1/2 inch. frost while still warm.
  • in a medium bowl, combine confectioners sugar, 3 tablespoons water, 3 tablespoons oil and orange juice. mix thoroughly and pour over cake, allowing it to saturate cake.

Pop Cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package white cake mix
  • 1 (16 ounce) can lemon-lime flavored carbonated beverage
  • 1 cup hot water
  • 1 (6 ounce) package raspberry flavored jell-o® mix
  • 1 (3 ounce) package instant vanilla pudding mix
  • 2 cups milk
  • 1 (8 ounce) container frozen whipped topping, thawed

Recipe

    Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 5 hrs 5 mins

  • prepare and bake cake mix according to package directions for a 9x13 inch pan. poke holes in cake while still hot with a fork.
  • make gelatin with boiling water, then stir in lemon-lime soda. pour hot mixture over cake. cool cake completely, then refrigerate for at least 4 hours before frosting.
  • beat together instant pudding and milk until thick, then pour over cake. frost cake with whipped topping. keep cake refrigerated until ready to serve.

cherries in the snow cake ii

Ingredients

  • Servings: 1
  • 2 (21 ounce) cans cherry pie filling
  • 1 cup white sugar
  • 1/2 cup all-purpose flour
  • 2 (8 ounce) packages cream cheese
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 teaspoon vanilla extract
  • 1 (9 inch) angel food cake

Recipe

    Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 35 mins

  • in a saucepan, combine cherries, sugar and flour. bring to a boil over medium-high heat, stirring constantly. continue to boil for 5 minutes. remove from heat and set aside to cool.
  • in a large bowl, beat cream cheese and vanilla until smooth. fold in whipped topping. pour half of the cream cheese mixture into a 9x12 inch glass dish.
  • crumble the angel food cake and sprinkle evenly over the top of cream cheese mixture in dish. spread remaining cream cheese mixture over cake. cover top with cherry mixture. refrigerate for at least 5 hours.

Pistachio Cream Dessert

Ingredients

  • Servings: 1
  • 1 (3.4 ounce) package instant pistachio pudding mix
  • 2 cups cold milk
  • 1 pint heavy cream
  • 2 tablespoons white sugar
  • 1 (9 ounce) package chocolate wafers
  • 10 chocolate-covered almond buttercrunch candies, crushed

Recipe

    Preparation Time: 20 mins Ready Time: 2 hrs 20 mins

  • prepare pudding with milk as directed on package. chill in refrigerator.
  • whip cream with sugar until stiff peaks form. fold one-quarter of whipped cream into pudding.
  • in a 9x13 inch dish, spread a thin layer of pudding mixture. top with a layer of wafers. spread one-third of whipped cream over wafers. sprinkle one-third of crushed candy over whipped cream. repeat layers until all ingredients are used. chill 2 hours before serving.

michelle's punch bowl cake

Ingredients

  • Servings: 12
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 1 (5 ounce) package instant vanilla pudding mix
  • 1 (20 ounce) can crushed pineapple, drained

Recipe

  • prepare the cake mix as directed by the manufacturer. bake in a 9x13 inch pan, or two 8 inch round pans. when the cake is cool, split in half, horizontally. prepare the vanilla pudding according to package directions.
  • crumble half of the cake into the bottom of the punch bowl. then put a layer of 1/3 of the whipped topping, a layer of 1/2 of the pudding, then a layer of 1/2 the can of pineapple. repeat the layers in the same amounts, and top with the remaining whipped topping. keep refrigerated until serving.

Banana Cream Pie I

Ingredients

  • Servings: 1
  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1 1/4 teaspoons vanilla extract
  • 1 (9 inch) pie crust, baked
  • 4 bananas, sliced

Recipe

    Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 1 hr 42 mins

  • in a saucepan, combine the sugar, flour, and salt. add milk in gradually while stirring gently. cook over medium heat, stirring constantly, until the mixture is bubbly. keep stirring and cook for about 2 more minutes, and then remove from the burner.
  • stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. cook for 2 more minutes; remember to keep stirring. remove the mixture from the stove, and add butter and vanilla. stir until the whole thing has a smooth consistency.
  • slice bananas into the cooled baked pastry shell. top with pudding mixture.
  • bake at 350 degrees f (175 degrees c) for 12 to 15 minutes. chill for an hour.

cookie salad ii

Ingredients

  • Servings: 8
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 1 pint buttermilk
  • 16 ounces frozen whipped topping, thawed
  • 2 (11 ounce) cans mandarin orange segments, drained
  • 1 (20 ounce) package chocolate sandwich cookies, crushed

Recipe

    Preparation Time: 20 mins Ready Time: 20 mins

  • in a large bowl, mix together the pudding mix, buttermilk and whipped topping. cover and refrigerate until serving. just before serving, fold in the oranges and cookie crumbs.

Strawberry Tapioca

Ingredients

  • Servings: 4
  • 1/2 cup fresh strawberries, hulled and halved
  • 1 1/2 cups water
  • 1/4 cup quick-cooking tapioca

Recipe

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

  • place the strawberries and water in a blender or food processor, and blend until smooth. pour into a small saucepan. stir in tapioca, and let stand for 10 minutes to soften. bring to a boil over medium heat, stirring frequently to prevent sticking. remove from heat when thick, and pour into serving dishes.

cookie salad ii

Ingredients

  • Servings: 8
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 1 pint buttermilk
  • 16 ounces frozen whipped topping, thawed
  • 2 (11 ounce) cans mandarin orange segments, drained
  • 1 (20 ounce) package chocolate sandwich cookies, crushed

Recipe

    Preparation Time: 20 mins Ready Time: 20 mins

  • in a large bowl, mix together the pudding mix, buttermilk and whipped topping. cover and refrigerate until serving. just before serving, fold in the oranges and cookie crumbs.

homemade banana pudding pie

Ingredients

  • Servings: 1
  • 2 cups vanilla wafer crumbs
  • 3 bananas, sliced into 1/4 inch slices
  • 1 1/2 cups white sugar
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 3 egg yolks
  • 2 teaspoons butter
  • 2 teaspoons vanilla extract
  • 3 egg whites
  • 1/4 cup white sugar

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.
  • to make pudding: in a medium saucepan, combine 1 1/2 cups sugar with flour. mix well, then stir in half the milk. beat egg yolks and whisk into sugar mixture. add remaining milk and butter or margarine.
  • place mixture over low heat and cook until thickened, stirring frequently. remove from heat and stir in vanilla extract. pour half of pudding over vanilla wafer and banana layer while still hot.
  • make another layer of alternating vanilla wafers and banana slices on top of pudding layer. pour remaining pudding over second wafer and banana layer.
  • to make meringue: in a large glass or metal bowl, beat egg whites until foamy. gradually add 1/4 cup sugar, continuing to beat until whites are stiff. spread meringue into pie pan, making sure to completely cover pudding layer.
  • bake in preheated oven for 15 minutes, just until meringue is browned. chill before serving.

Chocolate Eclair Dessert

Ingredients

  • Servings: 1
  • 2 individual packages graham crackers
  • 2 (3 ounce) packages instant vanilla pudding mix
  • 3 cups milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (16 ounce) package prepared chocolate frosting

Recipe

    Preparation Time: 15 mins Ready Time: 2 hrs 15 mins

  • line the bottom of a 9x13-inch pan with graham crackers.
  • in a large bowl, combine pudding mix and milk; stir well. mix whipped topping into pudding mixture. spread half of mixture over graham cracker layer. top with another layer of graham crackers and the remaining pudding.
  • top all with a final layer of graham crackers and frost with chocolate frosting. refrigerate at least two hours before serving to allow the graham crackers to soften.

Ohio Tomato Pudding

Ingredients

  • Servings: 8
  • 4 cups cubed white bread without crusts
  • 3/4 cup butter, melted
  • 1 (14.25 ounce) can tomato puree
  • 1 cup brown sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 20 mins

  • preheat oven to 325 degrees f (165 degrees c). spray an 8x8-inch baking dish with cooking spray.
  • in a large bowl, toss the bread cubes with melted butter, and stir in the tomato puree, brown sugar, lemon juice, and orange juice. lightly spoon the bread mixture into the prepared baking dish.
  • bake uncovered in the preheated oven until the top is golden brown, about 1 hour.

chocolate plum pudding cake

Ingredients

  • Servings: 1
  • 2/3 cup raisins
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup butter, softened
  • 1 1/2 cups white sugar
  • 3 eggs
  • 2 cups applesauce
  • 1/2 cup coarsely chopped walnuts

Recipe

    Preparation Time: 25 mins Cook Time: 1 hr 20 mins

    Ready Time: 1 hr 45 mins

  • preheat oven to 350 degrees f (175 degrees c). place raisins in a small saucepan, and cover with boiling water. soak for 5 minutes, then drain. grease and flour a 9 inch tube pan.
  • sift together the all-purpose flour, whole wheat flour, cocoa, baking soda, salt, cinnamon, and nutmeg. set aside.
  • in a large bowl, cream butter and sugar until light and fluffy. blend in the eggs, then the applesauce. beat in the flour mixture. stir in raisins and walnuts. spread batter evenly into prepared tube pan.
  • bake in preheated oven for 80 minutes, or until a toothpick inserted in the center of cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely; chill.

homemade banana pudding pie

Ingredients

  • Servings: 1
  • 2 cups vanilla wafer crumbs
  • 3 bananas, sliced into 1/4 inch slices
  • 1 1/2 cups white sugar
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 3 egg yolks
  • 2 teaspoons butter
  • 2 teaspoons vanilla extract
  • 3 egg whites
  • 1/4 cup white sugar

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.
  • to make pudding: in a medium saucepan, combine 1 1/2 cups sugar with flour. mix well, then stir in half the milk. beat egg yolks and whisk into sugar mixture. add remaining milk and butter or margarine.
  • place mixture over low heat and cook until thickened, stirring frequently. remove from heat and stir in vanilla extract. pour half of pudding over vanilla wafer and banana layer while still hot.
  • make another layer of alternating vanilla wafers and banana slices on top of pudding layer. pour remaining pudding over second wafer and banana layer.
  • to make meringue: in a large glass or metal bowl, beat egg whites until foamy. gradually add 1/4 cup sugar, continuing to beat until whites are stiff. spread meringue into pie pan, making sure to completely cover pudding layer.
  • bake in preheated oven for 15 minutes, just until meringue is browned. chill before serving.

Rice Pudding With Dates

Ingredients

  • Servings: 6
  • 2 cups cooked white rice
  • 2 cups 2% milk
  • 3 tablespoons white sugar
  • 15 dates, pitted and chopped

Recipe

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

  • place the rice into a food processor or blender, and process until coarse, but not pureed. transfer to a saucepan, and stir in the milk, sugar and dates. cook over low heat, stirring occasionally until the dates are tender, about 20 minutes. serve warm or cold.

Mom's Date Pudding Cake

Ingredients

  • Servings: 1
  • 1 cup white sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1 cup pitted dates
  • 1/2 cup chopped walnuts
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 2 cups packed brown sugar
  • 2 cups water
  • 5 tablespoons butter

Recipe

  • preheat oven to 375 degrees f (190 degrees c). grease one 9x13 inch baking pan.
  • combine the sugar, flour, milk, salt, dates, nut, vanilla and baking powder and mix well. pour batter into the prepared pan.
  • in a saucepan over medium heat combine the brown sugar, water and butter or margarine and bring to boil. pour brown sugar mixture over batter.
  • bake at 375 degrees f (190 degrees c) for 30 to 35 minute or until the cake tests done. serve warm with whipped cream.

Carrot Pudding

Ingredients

  • Servings: 6
  • 1 cup grated carrots
  • 1 cup peeled and shredded potatoes
  • 1 cup white sugar
  • 1 cup raisins
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • 1/2 cup butter
  • 1/2 cup heavy whipping cream
  • 1 cup white sugar
  • 1 1/2 teaspoons vanilla extract

Recipe

  • in a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. transfer mixture to a clean 1 pound coffee can. secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. cover the pot and bring the water to a simmer.
  • steam the cake for 2 hours. serve warm.
  • buttery sauce: in a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. heat until the mixture is liquid. spoon mixture over the warm carrot pudding to serve.

Cold Oven Popovers

Ingredients

  • Servings: 1
  • 3 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

Recipe

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

  • grease 12 muffin cups or line with paper muffin liners. chill muffin cups in refrigerator while mixing batter.
  • break eggs into bowl and beat well. add milk, flour and salt. beat with a wire whisk or spoon, disregarding lumps. pour batter into prepared muffin cups, filling each cup three quarters full.
  • place popovers in cold oven. set oven to 450 degrees f (230 degrees c). turn oven on and bake for 30 minutes, until golden and puffed. serve immediately. if you must hold them, pierce, and keep warm in a 170 degree f (75 degrees c) oven.

maple walnut chiffon cake

Ingredients

  • Servings: 1
  • 2 cups pastry flour
  • 1 1/2 cups white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup lukewarm water
  • 1/2 cup vegetable oil
  • 5 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple-flavored extract
  • 1/2 cup finely chopped walnuts
  • 1 cup egg whites
  • 1/2 teaspoon cream of tartar
  • 1 (3.4 ounce) package instant butterscotch pudding mix
  • 1 cup milk
  • 2 cups whipped cream

Recipe

    Preparation Time: 35 mins Cook Time: 1 hr

    Ready Time: 2 hrs 35 mins

  • preheat oven to 325 degrees f (165 degrees c).
  • sift flour, sugar, baking powder, and salt together into a large bowl.
  • make a well in the dry ingredients; place water, oil, egg yolks, vanilla extract, and maple extract into the well. stir together with a wooden spoon, then beat until batter is smooth; stir in walnuts.
  • place egg whites in a large glass or metal bowl. sprinkle egg whites with cream of tartar; beat until stiff peaks form. lift your beater or whisk straight up: the egg whites will form sharp peaks.
  • use a rubber spatula or wire whisk to fold 1/4 the beaten egg whites into the batter. gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated; repeat folding with remaining egg whites, 1/4 at a time, folding just until incorporated. turn the batter into an ungreased 9- or 10-inch tube pan. cut through the batter with a knife to eliminate large air .
  • bake in the preheated oven until cake is golden, and a toothpick inserted into the center comes out clean, about 1 hour. tip the pan upside down over a wire rack to cool, about 30 minutes. run a knife around the edge of pan to remove the cake; cool completely, about 30 minutes.
  • beat instant pudding and milk together in a bowl; fold in whipped cream. spread over cake.

pistachio nut cake ii

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package yellow cake mix
  • 2 (3.4 ounce) packages instant pistachio pudding mix
  • 1 cup vegetable oil
  • 3 eggs
  • 1 cup carbonated water
  • 1/2 cup chopped pistachio nuts
  • 1 (1.5 ounce) envelope instant dessert topping
  • 1 1/2 cups milk

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 20 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan.
  • in a medium bowl, stir together the cake mix and 1 package of instant pudding. add the oil, eggs and club soda, mix well. fold in the chopped nuts, reserving some for garnish if desired. pour into the prepared pan.
  • bake for 50 to 60 minutes in the preheated oven, until cake springs back when lightly touched. cool for 10 minutes in the pan before inverting a wire rack to cool completely. in a medium bowl, stir together the instant whipped topping and instant pudding. add the milk and mix until light and fluffy. slice cooled cake into layers, fill and frost including the hole in the middle. garnish with nuts if desired. keep chilled until serving.

Easy Twinkie® Cake

Ingredients

  • Servings: 1
  • cake:
  • 1/2 cup butter, melted and slightly cooled
  • 4 large eggs, lightly beaten
  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup water
  • 1 (5.1 ounce) package instant vanilla pudding mix
  • frosting:
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 (7 ounce) jar marshmallow creme
  • 3 1/2 cups confectioners' sugar
  • 1/4 cup heavy whipping cream

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c). butter and flour two 8-inch round cake pans.
  • beat 1/2 cup melted and cooled butter and eggs together in a bowl with an electric mixer. add yellow cake mix, water, and pudding mix; beat on medium speed until batter is smooth and thick, about 1 minute. divide batter between prepared cake pans.
  • bake cakes in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. cool cakes for 5 minutes in the pans before transferring to wire racks to cool completely.
  • beat 1/2 cup softened butter and vanilla extract together in a bowl with an electric mixer. add marshmallow creme and beat until smooth. gradually beat in confectioners' sugar until just combined. pour whipping cream into marshmallow creme mixture, increase speed to high, and beat until frosting is smooth and fluffy, about 1 minute.
  • place one cooled cake round on a plate. spread about 1/3 of the frosting over the top of the cake. place second cake on top of frosting layer. spread frosting on top and sides of cakes.

Chocolate Eclair Dessert

Ingredients

  • Servings: 1
  • 2 individual packages graham crackers
  • 2 (3 ounce) packages instant vanilla pudding mix
  • 3 cups milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (16 ounce) package prepared chocolate frosting

Recipe

    Preparation Time: 15 mins Ready Time: 2 hrs 15 mins

  • line the bottom of a 9x13-inch pan with graham crackers.
  • in a large bowl, combine pudding mix and milk; stir well. mix whipped topping into pudding mixture. spread half of mixture over graham cracker layer. top with another layer of graham crackers and the remaining pudding.
  • top all with a final layer of graham crackers and frost with chocolate frosting. refrigerate at least two hours before serving to allow the graham crackers to soften.

toffee bar brownies

Ingredients

  • Servings: 32
  • 1 (20 ounce) package brownie mix
  • 1 pkg. (4 serving size) instant chocolate pudding mix
  • 8 (1.4 ounce) bars chocolate-covered english toffee bars, divided
  • 2 (8 ounce) containers frozen whipped topping, thawed

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins

  • prepare brownies according to the package directions, and let cool. crumble the surface of the brownies with a fork.
  • prepare the chocolate pudding mix according to the package directions, and immediately pour over the brownies. allow the pudding to set.
  • using the handle of a wooden spoon or table knife, crush the toffee bars, still in their wrappers, and sprinkle 7 crushed toffee bars over the pudding.
  • spread the whipped topping over the crushed toffee bars with a spatula, and sprinkle 1 crushed toffee bar over the top for decoration.

Banana Cream Pie I

Ingredients

  • Servings: 1
  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1 1/4 teaspoons vanilla extract
  • 1 (9 inch) pie crust, baked
  • 4 bananas, sliced

Recipe

    Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 1 hr 42 mins

  • in a saucepan, combine the sugar, flour, and salt. add milk in gradually while stirring gently. cook over medium heat, stirring constantly, until the mixture is bubbly. keep stirring and cook for about 2 more minutes, and then remove from the burner.
  • stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. cook for 2 more minutes; remember to keep stirring. remove the mixture from the stove, and add butter and vanilla. stir until the whole thing has a smooth consistency.
  • slice bananas into the cooled baked pastry shell. top with pudding mixture.
  • bake at 350 degrees f (175 degrees c) for 12 to 15 minutes. chill for an hour.

homemade banana pudding pie

Ingredients

  • Servings: 1
  • 2 cups vanilla wafer crumbs
  • 3 bananas, sliced into 1/4 inch slices
  • 1 1/2 cups white sugar
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 3 egg yolks
  • 2 teaspoons butter
  • 2 teaspoons vanilla extract
  • 3 egg whites
  • 1/4 cup white sugar

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.
  • to make pudding: in a medium saucepan, combine 1 1/2 cups sugar with flour. mix well, then stir in half the milk. beat egg yolks and whisk into sugar mixture. add remaining milk and butter or margarine.
  • place mixture over low heat and cook until thickened, stirring frequently. remove from heat and stir in vanilla extract. pour half of pudding over vanilla wafer and banana layer while still hot.
  • make another layer of alternating vanilla wafers and banana slices on top of pudding layer. pour remaining pudding over second wafer and banana layer.
  • to make meringue: in a large glass or metal bowl, beat egg whites until foamy. gradually add 1/4 cup sugar, continuing to beat until whites are stiff. spread meringue into pie pan, making sure to completely cover pudding layer.
  • bake in preheated oven for 15 minutes, just until meringue is browned. chill before serving.

Harvest Noodle Pudding - Fruit Kugel

Ingredients

  • Servings: 8
  • 3 tablespoons butter, melted
  • 1/2 (8 ounce) package wide egg noodles
  • 1 large apple - peeled, cored, and chopped
  • 1 large pear - peeled, cored, and chopped
  • 1 tablespoon lemon juice
  • 1 cup milk
  • 4 eggs
  • 1/2 cup applesauce
  • 1/4 cup white sugar
  • 2 tablespoons light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 pinch ground nutmeg, or to taste
  • 1/3 cup dried cranberries

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 2 hrs

  • preheat oven to 350 degrees f (175 degrees c).
  • grease an 8x8-inch baking dish with melted butter.
  • bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. drain.
  • mix the apple and pear with lemon juice in a bowl; set aside.
  • beat milk, eggs, applesauce, white sugar, light brown sugar, vanilla extract, cinnamon, salt, and nutmeg in a large bowl until just combined.
  • stir cranberries, egg noodles, and apple mixture into the egg mixture; pour in prepared baking dish and cover baking dish with aluminum foil.
  • bake noodle pudding in preheated oven until set, 35 to 45 minutes.
  • remove foil and return pudding to oven to bake until browned, about 10 minutes more; cool to room temperature or serve chilled.