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 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 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.
Ingredients
- Servings: 16
- 2 cups sugar
- 4 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 tablespoons distilled vinegar
- 2 tablespoons apricot jam
- 2 cups milk
- sauce
- 1 cup sugar
- 1 cup water
- 1 cup milk
- 1/2 cup butter or margarine
- 2 teaspoons vanilla
Recipe
Preparation Time: 10 mins
Cook Time: 1 hr 10 mins
Ready Time: 1 hr 20 mins
- preheat an oven to 350 degrees f (175 degrees c).
- beat 2 cups sugar and eggs with an electric mixer in a large bowl until light and fluffy. stir in the flour, baking powder, baking soda, salt, vinegar, and apricot jam. pour in 2 cups of milk and stir until well combined. spoon the batter into a greased, 2 quart oven-proof baking dish.
- bake in the preheated oven for 60 to 70 minutes, or until a knife inserted into the center comes out clean. pierce the baked pudding several times with a skewer or fork.
- place 1 cup sugar, water, 1 cup milk, butter, and vanilla in a saucepan and stir over medium heat. when the mixture comes to a boil remove it from the heat and slowly pour the mixture over the hot pudding. serve warm.
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 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 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.
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 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 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.
Ingredients
- Servings: 2
- 2 cups milk
- 1 1/2 tablespoons sugar
- 1/3 cup semolina
Recipe
Preparation Time: 2 mins
Cook Time: 20 mins
Ready Time: 22 mins
- in a small saucepan, stir together the milk and sugar. set over medium heat, and bring to a boil. milk tends to boil over as soon as it boils, so stay with it! when it boils, immediately remove from the heat. stir in the semolina, and return to the burner. bring to a boil over medium heat, stirring until thickened but still pourable. pour into serving bowls, and top with your favorite hot cereal toppings.
Ingredients
- Servings: 1
- 1 (5.1 ounce) package instant vanilla pudding mix, divided
- 1 cup milk
- 1 (18.25 ounce) package chocolate cake mix (such as pillsbury® moist supreme® dark chocolate flavor)
- 1/2 cup vegetable oil
- 4 eggs
- 1 cup milk
- 1 tablespoon ground cinnamon
- 1/3 cup coffee flavored liqueur
- 1 1/2 tablespoons instant espresso coffee granules, divided
- 1 cup chocolate chips
- confectioners' sugar for dusting
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 1 hr 5 mins
- preheat oven to 350 degrees f (175 degrees c). grease and flour a bundt pan.
- combine 1/2 package of vanilla pudding mix with 1 cup of milk in a bowl, and set aside.
- place 1/2 package of vanilla pudding mix, cake mix, vegetable oil, eggs, 1 cup of milk, cinnamon, coffee liqueur, and 1 tablespoon instant coffee granules into a mixing bowl. beat with an electric mixer on low until just combined, about 30 seconds, then beat on high for 2 minutes. gently fold in the chocolate chips.
- pour half the batter into the prepared cake pan. spoon the vanilla pudding in an even layer over the top of the batter, sprinkle with 1/2 tablespoon of instant coffee granules, and cover with the rest of the batter.
- bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. let the cake cool in the pan for 5 minutes, and invert a plate. cool for 5 more minutes, and dust with confectioners' sugar.
Ingredients
- Servings: 8
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup butter
- 1 cup buttermilk
- 3 cups chopped rhubarb
- 1 cup sugar
- 2 tablespoons butter
- 1 pinch ground nutmeg
- 1 cup boiling water
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
- preheat the oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
- in a medium bowl, mix together the flour, 1/2 cup of sugar, baking powder, baking soda and salt. mix in 1/4 cup of butter with a fork, or rub between your fingers until it is in small pieces. stir in the buttermilk just until blended. spread evenly in the bottom of the prepared pan.
- make a layer of rhubarb over the batter in the dish, then sprinkle 1 cup of sugar over it. dot with remaining butter. sprinkle with nutmeg, then pour boiling water over the whole thing.
- bake for 45 minutes in the preheated oven, until the batter is cooked through and rhubarb is tender. serve warm or cold.
