Love Making Tips - Side dish | Puddings - [1]

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21Club Rice Pudding

In a heavy saucepan, combine the milk, cream, salt, vanilla bean and 3/4 cup of the sugar and bring to a boil. Stirring well, add the rice. Allow the mixture to simmer gently, covered, for 1 3/4 hours over a very low flame, until rice is soft. Remove from the heat and cool slightly. Remove the vanilla bean. Blending well, stir in the remaining 1/4 cup of sugar and the egg yolk. Allow to cool a bit more. Preheat the broiler. Stir in all but 2 tablespoons of the whipped cream; pour the mixture into individual crocks or a souffle dish. (Raisins my be placed in the bottom of the dishes, if desired.) After spreading the remaining whipped cream in a thin layer over the top, place the crocks or dish under the broiler until the pudding is lightly browned. Chill before serving.
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Irish Coffee Pudding

*You can also use Irish Mist. -- Separate the yolks from the whites of eggs. In a bowl, cream with yolks with the sugar. Heat the coffee until hot but not boiling: add the gelatine and dissolve it in the coffee. Add this mixture to the yolks and sugar. Beat well and put the bowl over a pot of boiling water. Continue beating until mixture begins to thicken. remove from heat, and when the bowl has cooled a little, place it over cracked ice and continue stirring. When the mixture is on the point of setting, whip the cream and fold it in. Add the whiskey or Irish Mist. Lastly, fold in the well-beaten egg whites. Pour into a souffle dish that has a double thickness of parchment paper tied around it: the paper should come up 3 inches above the top of the souffle dish. Oil a jam-jar or bottle and press it down into the center of the pudding. Leave to set. Remove the paper collar by easing around the circumference with a knife dipped in hot water. Remove the jar or bottle, and fill the center with: 1 cup heavy cream, whipped, sweetened with 1 T granulated sugar. You can also decorate the exposed sides of the pudding with crushed walnuts, pressed on with the palm of your hand.
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All Time Favorite Puff Pudding

Thoroughly cream butter with sugar and lemon rind. Add egg yolks; beat
until light and fluffy. Blend in lemon juice, flour, cereal and milk. (Mixture will look curdled, but this will not affect finished product.) Fold in beaten egg whites. Pour into greased 1-quart baking dish; place the dish in pan of hot water. Bake at 325 for 1 hour and 15 minutes or until top springs back when lightly touched. When done, pudding has a cakelike layer on top with custard below. Serve warm or cold with cream or prepared whipped topping, if desired.

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Almond Persimmon Pudding

Resift flour with soda, salt and cinnamon. Beat eggs until light. Beat in sugar. Stir in persimmon pulp and melted butter. Add flour mixture alternately with milk and beat until smooth. Fold in raisins and almonds. Pour batter into well-greased 9- x 5-inch loaf pan and set in pan of hot water. Bake at 325F 1 1/2 to 2 hours or until done. Serve warm with hard sauce or cold with whipped cream.
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Alyce Mantia s Almond Bread Pudding

Butter a baking pan, 9x13 and place the smallest croissant rounds in a lawyon in the bottom. Then top with a layer of the larger ones, until all are arranged in the pan. Whisk the eggs and sugar together well, then whisk in the half-and-half, Amaretto and vanilla, mixing well. Pour over the croissant rounds. Sprinkle the almond paste over the top and push down with a spoon so that the bread absorbs the liquid. Let set for 10-20 minutes at room temperature. Sprinkle the almonds over the top and bake at 350 for 35-40 minutes, or until golden and puffed. Serve warm or at room temperature.
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Angel Food Summer Pudding

1. To prepare filling, in a medium saucepan, mix together berries, sugar, liqueur, and lemon peel.
2. Cook over medium heat, stirring occasionally, until berries are soft and sugar has dissolved, 5 to 8 min. (Do not overcook.) Let cool.
3. Using a serrated knife, trim cake of any browned edges. Cut cake into 1/2 inch slices; cut slices into triangles.
4. Tightly line the bottom and sides of a 1 1/2 to 2 quart bowl or souffle dish with three-quarters of the cake. If necessary, fill any gaps with small pieces of cake.
5. Spoon filling into the cake-lined bowl. Top with remaining cake triangles, covering berries completely.
6. Place a plate, just slightly smaller than the bowl's diameter, on top of pudding. Weigh down saucer with a 4 or 5 pound can. Chill for 8 hours or overnight.
7. Remove plate and can. Carefully unmold pudding onto a serving plate.
8. To prepare topping, beat cream at medium speed until soft peaks form. Beat in confectioners' sugar.
9. Spoon cream mixture into a pastry bag fitted with a large star tip; pipe small mounds of cream mixture on top of pudding. Garnish with fresh berries and sprigs of fresh mint.
NOTES : Sinfully delicious, this puding just gets better as it sits (which is never very long). You can substitue frozen berries for fresh ones.

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Apple and Rye Bread Pudding

Cube bread and toss in a large bowl with raisins and caraway seeds. Stale bread may be used instead of fresh. Toss apples in a bolw with bread cubes.
Combine apple and sunflower butter (or tahini), 1 cup water, miso, amazake or soy milk, then pour liquid mixture over apples and bread. Stir to coat. Spoon mixture into a lightly oiled 2-quart casserole dish or two 9-inch pie plates or cake pans. Cover with lid (oven-proof).
Allow mixture to sit for 2 to 4 hours before baking so bread will soak up flavors. Bake covered at 350F for 1 hour or until slightly firm and mixture pulls away from sides slightly. Then remove from oven and spoon into individual dessert cups. An ice cream scooper works well. Allow to cool slightly and then serve. Total calories per serving: 242 Fat: 4 grams

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Apple and Almond Macaroon Pudding

* To make cognac vanilla, get a fresh, fresh vanilla bean, cut lengthwise and then crosswise exposing the tiny tiny seeds. Put into an airtight container and pour on 2.5 oz. cognac or brandy per bean. Every 2 or 3 days, shake the bottle. After about 2 or 3 weeks, you'll have a new taste sensation in vanilla flavoring.
Preheat oven to 375 F
Melt 3 T of the butter in a heavy saucepan. Add flour and blend in well until smooth. Slowly add the milk, stirring constantly with a whisk, over medium heat; cook until the mixture thickens, about 1 minute. Add 1/2 C sugar and beat hard. Add the egg yolks, blending them in well. Remove the pan from the heat and add the vanilla, the Calvados or brandy. Set aside, but keep it warm.
Melt the reaming butter in a skillet. Add the apples, sprinkled with the remaining sugar and gently sauté until tender, about 7 or 8 minutes.Beat the egg whites with the salt until they hold stiff peaks. Fold a small amount into the egg yolk mixture just to lighten it up a little, then fold in the rest of the whites. Place half the apples in a buttered shallow 1.5 quart baking dish. Cover the apples with half the egg mixture. Add the remaining apples and sprinkle with the macaroon crumbs. Cover the apples and macaroon with the remaining egg mixture, filing the dish almost to the rim.Bake until the top is golden brown and the pudding is fairly firm, 25 to 30 minutes. Serve at once with Vanilla Sauce.
Vanilla Sauce:
Combine the sugar and cornstarch in a saucepan and mix well. Add the salt, lemon peel and water. Bring to a boil and cook over medium-high heat until the sauce is clear, 5 to 7 minutes. Discard the lemon peel and add the butter. Remove the pan from the heat and stir in the vanilla. If you want it creamier, add 1 or 2 T heavy whipping cream.

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Apple And Rye Bread Pudding

Cube bread and toss in a large bowl with raisins and caraway seeds. Stale bread may be used instead of fresh. Toss apples in a bolw with bread cubes. Combine apple and sunflower butter (or tahini), 1 cup water, miso, amazake or soy milk, then pour liquid mixture over apples and bread. Stir to coat. Spoon mixture into a lightly oiled 2-quart casserole dish or two 9-inch pie plates or cake pans. Cover with lid (oven-proof).
Allow mixture to sit for 2 to 4 hours before baking so bread will soak up flavors. Bake covered at 350F for 1 hour or until slightly firm and mixture pulls away from sides slightly. Then remove from oven and spoon into individual dessert cups. An ice cream scooper works well. Allow to cool slightly and then serve.
Total calories per serving: 242 Fat: 4 grams

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Apple Bread Pudding

Heat oven to 325`. Spread butter on bread slices. Cut each slice into 1" cubes. Place half of the bread cubes in a greased shallow 2-qt. baking dish. Top with half of the chopped apples. Repeat layers, using remaining bread cubes and chopped apple. In a large bowl, lightly beat milk, eggs, sugar, vanilla, cinnamon and salt. Pour over bread and apples in dish. Bake 1 hour or until knife in serted 1" from edge of dish, comes out clean.
You can add 1/2 cup nuts or raisins to this.

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Apple Cake Pudding

Sift dry ingredients. Cream butter, eggs, sugar, apples, pecans and soda water. Mix well. Bake at 350 degrees for 1 hour. Serve plain or with Cool Whip topping.
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Apple Cinnamon Pudding

Bring juice, water and salt to a boil in a large saucepan. Stir in Rice and Shine and cinnamon. Turn heat to low. Simmer 5 minutes. Remove from heat. Stir in nuts and vanilla. Let set until slightly cool. Pour into a 9" square pan. Refrigerate until set and cool. Serve squares plain or with a little fruit syrup.
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Apple Graham Cracker Pudding

Crush graham crackers to make fine crumbs. Mix crumbs with brown sugar and chopped walnuts; set aside. Peel, core and slice apples. Arrange in buttered 8-inch baking dish in alternate layers with crumb mixture. Dot top with butter and pour lemon juice and water over all. Sprinkle with nutmeg. Cover and bake in slow oven at 350 degrees for about 30 minutes, until apples are cooked to a jelly. Serve hot or cold with cream or whipped cream.
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Apple Noodle Pudding

Heat oven to 350 degrees. Spray square pan, 8 X 8 X 2 inches, with nonstick cooking spray. Place all ingredients except noodles, apple and raisins in blender or food processor. Cover and blend until smooth. Pour into large bowl. Stir in remaining ingredients. Spread mixture into pan. Bake 25 to 30 minutes or until light brown. Serve warm or chilled. 6 servings
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Apple Pecan Bread Pudding

Preheat oven to 350~. Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally.
Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker. Peel, core and thinly slice the apples. Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half and half or milkand then stir in bourbon or brandy.
Lightly mix pecans with bread and apples. Pour egg mixture over bread. Drizzle with butter. Cover and cook on low until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.

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Apple Pudding

1. Mix together sugar and Lighter Bake. Mixture will be crumbly.
2. Add eggs & mix at low speed until blended.
3. Stir together flour, nutmeg & cinnamon, and add to sugar mixture, blending well.
4. Stir in apples & walnuts until all coated completely.
5. Dissolve baking soda in hot water and stir into batter.
6. Pour into greased & floured square baking dish and bake at 375 until a knife inserted near center comes out clean - approximately 35 – 45 minutes.

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Apple Pudding with Sauce

Cream together: butter and sugar. Add egg, apple, flour, baking soda, cinnamon and nuts. Put in greased 8x8" baking pan. Can use mold or Bundt pan. Bake at 350 F. for 30-35 minutes. Add 20 minutes for mold or Bundt pan. Pudding should be firm in the center. Serve with warm butter sauce.
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Apple Raisin Bread Pudding

Combine bread cubes, raisins, and apples in large bowl. Add water or milk and sugar.
Mix thoroughly and let stand for 20 to 30 minutes. Add beaten egg whites (just til foamy), cinnamon, and vanilla. Mix thoroughly. Pour into a 1 1/2-quart sprayed casserole.
Bake at 350 degrees, uncovered for 45 minutes to 1 hour, until set and lightly browned.

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Apple Rice Pudding

1 tbsp Sugartwin has the sweetness of 4 tbsp or 1/4 cup sugar. American Diabetes Assoc. guidelines allow 1 tsp sugar per serving or
2 tbsp for a 6 serving recipe which would taste OK to people accustomed to low sugar recipes. Combine rice, milk, sweetener (or sugar) raisins, vanilla and spices. Bring to a boil, reduce heat and stir occasionally until the mixture is creamy.
Core and shred apple and sprinkle with ascorbic acid color keeper, or with a little lemon juice. Stir apple into rice mixture. Cook a few minutes longer until apple is soft. Serve warm or cold.
1/6 recipe made with artificial sweetner - 1 starch choice, 1 milk
Optional: Cook 2/3 cup rice in 1 2/3 cups water. Make pudding as above without apple and add 2 tbsp coconut.

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Apple Sponge Pudding

Pare, core and slice apples. Melt butter in a deep, 9" round cake pan, add brown sugar and stir until well mixed. Top with apples and sprinkle with lemon juice and peel.
Beat egg yolks and sugar until light and pale yellow. Mix water and vanilla. Stir flour with salt and baking powder and add to egg mixture alternately with vanilla mixture.
Beat egg whites until stiff, fold into batter and pour over apples. Bake at 350 degree F oven for 45 to 50 minutes. Serve hot or tepid, and it is best not to unmold the pudding.

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