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.

mom's cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.5 ounce) package instant vanilla pudding mix
• 4 eggs
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/2 cup
• 1/2 cup chopped pecans
• 3 tablespoons butter
• 1/4 cup water
• 1 cup white sugar
• 1/2 cup

Recipe

• preheat oven to 325 degrees f (165 degrees c). grease and flour one 10 inch tube pan.
• combine cake mix and pudding mix.
• in another bowl beat eggs, water, oil and until frothy. add cake mix/pudding mixture and beat until well mixed. spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
• bake cake at 325 degrees f (165 degrees c) for 60 minutes or until a toothpick comes out dry when inserted in the center. allow to cool in pan for 5 minutes and remove from pan. place in serving dish immediately, right side up. (pecans should be on the bottom)
• to make glaze: during the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. the syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. remove from heat and add . while cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. allow cake to sit at room temperature for one day then refrigerate.

trifle pudding

Ingredients

• Servings: 16
• 1 (3 ounce) package non-instant vanilla pudding mix
• 2 cups half-and-half cream
• 2 tablespoons dark
• 3 tablespoons white sugar
• 2 cups heavy whipping cream
• 2 (18.25 ounce) packages angel food cake mix, prepared in a 10 inch round cake pan
• 1/4 cup
• 1/4 cup dry
• 38 large strawberries
• 2 tablespoons raspberry preserves

Recipe

• combine pudding mix with half and half. cook on low heat 12 to 15 minutes, or until mixture comes to a boil and partially thickens. stir well occasionally. turn off heat and allow to cool slightly. mix in . chill pudding thoroughly. whip 1 1/4 cups cream and 1 tablespoon sugar until stiff. fold into chilled pudding mixture.
• using a brush, coat a deep, 10" diameter bowl, with raspberry preserves up to within 1 inch of top.
• slice both sponge cakes horizontally into halves. skim crust off top of both layers. place top slice, crust side up in bottom of preserves-coated bowl, curving outer edge of layer upward. combine and , and sprinkle a fourth of the mixture (approximately 2 tablespoons) over the cake slice. spread 1/3 of the chilled pudding mixture over the surface of the cake slice. repeat procedure 2 additional times.
• finish by arranging 15 to 18 strawberries on the top of the third layer of pudding and cover with fourth cake layer, crust side down. sprinkle with remaining - mixture
• whip the remaining 1 cup cream and 2 tablespoons sugar until stiff. make mounds of whipped cream around the edge of the bowl and across the diameter with a spoon. top each mound with a strawberry. refrigerate at least 2 hours before serving.

Double Layer Chocolate Pie

Ingredients

• Servings: 1
• 1 1/2 cups skim milk
• 2 (1.4 ounce) packages fat-free instant chocolate pudding mix
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup neufchatel cheese
• 1 tablespoon white sugar
• 1 tablespoon skim milk
• 1 1/2 cups lite frozen whipped topping
• 1/8 cup grated semisweet chocolate (optional)

Recipe

• combine 1 1/2 cups milk and pudding mix in a bowl. beat with an electric mixer until thick. spread pudding into pie crust.
• beat neufchatel cream cheese, sugar, and 1 tablespoon milk with an electric mixer until smooth. fold in whipped topping. spread over chocolate pudding. sprinkle with grated chocolate. cover, and chill for at least 3 hours.

savory tomato bread pudding

Ingredients

• Servings: 10
• 1/4 cup raisins
• 1/4 cup white zinfandel
• 3 tablespoons brown sugar
• 2 (14.5 ounce) cans diced tomatoes, drained
• 1 teaspoon worcestershire sauce
• 3 tablespoons chopped fresh basil leaves
• 1 pinch cayenne pepper
• 1/4 cup butter
• 1 (1 pound) loaf day-old bread, cubed
• 1 cup shredded monterey jack cheese

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c). grease a 9x13 inch baking dish, or one of similar size.
• in a small saucepan, combine the raisins, , brown sugar, tomatoes, worcestershire sauce, basil and cayenne pepper. simmer over medium-low heat for 10 minutes.
• in a large skillet, melt butter. toss the bread cubes in the butter to coat, then toss with monterey jack cheese, and transfer to the prepared baking dish. pour the tomato mixture over the bread.
• bake for 25 to 30 minutes in the preheated oven, or until the top is nicely toasted.

Gramma's Apple Bread Pudding

Ingredients

• Servings: 8
• pudding
• 4 cups soft bread cubes
• 1/4 cup raisins
• 2 cups peeled and sliced apples
• 1 cup brown sugar
• 1 3/4 cups milk
• 1/4 cup margarine
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 2 eggs, beaten
• vanilla sauce
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/2 cup milk
• 1/2 cup margarine
• 1 teaspoon vanilla extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 7x11 inch baking dish.
• in a large bowl, combine bread, raisins, and apples. in a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. cook and stir until margarine is melted. pour over bread mixture in bowl.
• in a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. pour bread mixture into prepared dish, and pour egg mixture over bread.
• bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
• while pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. serve over bread pudding.

Rice Bread (pirog)

Ingredients

• Servings: 1
• 1 (0.6 ounce) cake compressed fresh yeast
• 1/4 cup warm water (110 degrees f/45 degrees c)
• 1 cup milk
• 1/2 cup white sugar
• 1/2 cup margarine
• 2 eggs
• 2 teaspoons vanilla extract
• 1 pinch salt
• 4 1/2 cups all-purpose flour
• 3/4 cup golden raisins
• 1 tablespoon butter, melted
• 1/2 teaspoon ground cinnamon
• 1 cup white rice
• 2 cups cold milk
• 1 tablespoon butter
• 1/4 cup white sugar
• 1 pinch salt

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 2 hrs 40 mins


• dissolve yeast in warm water; set aside.
• scald 1 cup milk, and combine with 1/2 cup sugar and 1/2 cup butter or margarine. set aside to cool.
• in a separate bowl beat eggs. add eggs, vanilla, and pinch of salt to cooled milk mixture. mix together. add yeast mixture. gradually add flour and raisins until dough comes away from the bowl. knead the dough until pliable. avoid handling the dough more than necessary! place dough in a well oiled bowl. set aside to rise until doubled in size in a draft free area.
• combine 2 cups cold milk, 1/4 cup sugar, and pinch of salt in a saucepan. stir in rice, and bring to a boil. add 1 tablespoon butter. lower heat, cover, and cook for about 20 minutes, until done. set aside to cool.
• punch down the dough, and knead a couple of times. place into the center of a 9 x 14 inch casserole dish that has been sprayed with non-stick cooking spray and lightly floured. spread dough in dish by patting gently to all sides. let rise for 15 minutes.
• spread rice on top of dough, and pull sides up gently to form an envelope type design. rice will show in center. brush the top lightly with melted butter and sprinkle with cinnamon.
• place in a preheated 375 degree f (190 degrees c) oven. lower temperature to 350 degrees f (175 degrees c). bake for 30 to 40 minutes, until golden.