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Apple Whole Grain Bread Pudding
Preheat oven to 350 degrees F.
Place bread cubes in large mixing bowl. Add milk and apple juice and toss. Add apples, raisins, lemon peel, cinnamon and nutmeg to bread cubes. In medium-size mixing bowl, beat egg whites until foamy. Gradually add sugar and vanilla, beating until stiff peaks form. Fold egg whites into bread-apple mixture. Pour mixture into a 1 1/2 or 2-quart casserole. Set in a pan of water and bake 45 to 50 minutes or until lightly browned on top and apples are tender.
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Applesauce Bread Pudding
Toss bread cubes with the cinnamon and raisins in large bowl in seperate bowl add milk applesauce, egg whites sugar and vanilla beat well tehn pour over bread crumbs. let mixture stand 25 minutes. Preheat oven to 350 spray with pam a 8x8x2 inch baking pan add bread mixutre bake 35 to 40 minutes or untill knife inserted comes out clean. Let set 15 to 20 minutes before serving 8-10 servings.
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Apricot Almond Bread Pudding
In greased shallow 1 1/2-quart casserole, lightly toss together bread cubes, apricots and almonds. In medium bowl, beat together eggs, milk, sugar and flavorings. Pour over bread mixture. Cover and refrigerate several hours or overnight.
Bake in a preheated 350 degree F. oven until knife inserted near center comes out clean, about 45 to 55 minutes. Serve hot or refrigerate to serve chilled.
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Apricot Bread Pudding
Preheat oven to 350 degrees. Cut or tear bread into pieces amd place on a cookie sheet. Toast bread pieces in oven for about 15 mins. Place in a 2 quart butte red casserole. Meanwhile mix 3 cups milk, cream, 3 eggs and sugar together. Pour milk mixture over bread in casserole and let bread absorb liquid for 15 mins.
Add almond extract, apricots, raisins and almonds. Combine with ingredients in casserole dish. Place casserole dish inside another bigger baking dish. Pour boiling water in the larger dish. Bake for 1 hour, making sure there is always water in the bigger dish. In saucepan mix powdered sugar, margarine and egg. Bring just to the boil. Remove from heat and add ameretto. Serve over warm pudding.
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Apricot Rice Pudding
Combine rice and 1 1/2 cups non-fat milk in saucepan. Heat to boiling. Reduce heat. Cover and simmer until milk is absorbed, about 15 minutes. Combine remaining 2 1/2 cups non-fat milk, egg substitute, sugar, salt, lemon zest and vanilla. Stir in apricots.
Pour into 9" square pan and set in pan of hot water. Bake at 325'F. 30-40 minutes or until set. Chill until serving time. Just before serving sprinkle brown sugar over top of custard and broil until sugar melts and top is lightly browned.
Each serving contains about: 114 calories; 86 milligrams sodium; 2 milligrams cholesterol; 1 gram fat; 23 grams carbohydrates; 5 grams protein; 0.24 gram fiber.
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Baked Christmas Pudding With Brandy Sauce
Combine butter and 1/4 C sugar in a large mixing bowl; beat with a wooden spoon until well blended. Add eggs and molasses, mixing well.
Dredge candied fruits and pecans in 2 T flour; set aside.
Combine remaining flour and next 5 ingredients; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir fruit mixture into batter.
Spoon batter into a greased and floured 2 quart ring mold. Cover with foil. Bake at 350 for 1 1/2 hours. Unmold onto serving platter. Spoon Brandy Sauce over pudding. If desired, soak sugar cubes in lemon extract. Arrange soaked sugar cubes evenly around heat-proof serving platter, and ignite just before serving.
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Baked Custard
Preheat the oven to 325F. In a bowl, lightly beat the eggs with a whisk. Stir in the sugar and salt. Add the hot milk gradually, stirring constantly. Add the vanilla. Strain. Pour the filling into 6 custard cups or a 1-quart baking dish. Set the cups or a baking dish into a shallow pan at least 2 inches deep. Sprinkle the custards with nutmeg. Pour 1 inch of hot water around the custard cups or baking dish. Bake individual custards for 45 to 50 minutes; bake the large baking dish for 1 to 1 1/4 hours. The custard is done when a knife inserted 1 inch from the outer edge comes out clean. The center will still be soft. Remove the custards from the hot water and place in 1 inch of cool water to stop the cooking process. Serve chilled or at room temperature. Custard is delicious served with maple syrup or fresh fruit.
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Baked Fudge Pudding
Preheat oven to 325F. Combine sugar, flour and cocoa in bowl. Stir in eggs, melted butter, vanilla and nuts. Place large pan of hot water in oven. Pour batter in buttered (" square cake pan. Place in larger pan, water should come halfway up the side. Bake 1 hour, 20 min. Pudding is done when surface is lightly cracked and centre springs back when touched. Remove dish from larger pan to cool. Pudding has custard like consistency when it cools. Serve lukewarm or cut cold into squares. Good for chocolate lovers, a cross between a pudding & a brownie.
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Baked Fudge Pudding Mix
Combine cake ingredients. Stir to blend. Spread batter in 8 by 8 by 2-inch pan, bottom rubbed with shortening. Combine topping ingredients, stirring until cocoa is thoroughly dissolved. Pour over batter. (Don't be afraid! It is NOT a mistake.) Bake in a 350 F. oven about 40 minutes. Spoon into dessert dishes. Serve warm with topping or whipped cream, if desired. Yield: 9 servings.
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Baked Peach Pudding
Stew peaches gently in water, sweetened with sugar to taste, until they are tender- about 10 minutes. Stir the flour to a paste with 1/2 cup of the milk and beat in the egg yolks. Bring the remaining milk to a boiland gradually stir in the egg yolk mixture.. Keep stirring until
batter thickens, then add the stiffly beaten egg whites,beating them in quickly. While peaches are still hot place them in a baking dish and pour the batter over them. Bake in a preheated 400*F. oven for 30 minutes or until peudding is set and browned. Serve warm, Makes 4 servings.
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Baked Rice Pudding
Combine all ingredients. Pour into a casserole, cover and bake at 325 degrees for 45 minutes. May be served hot or cold.
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