1. Virginia Apple Pudding Cake Ingredients: apples, raw, with skin spices, cinnamon, ground wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt milk, fluid, 1% fat, without added vitamin a and vitamin d vanilla extract Directions: Preheat oven to 375 F and spray a 9-inch deep-dish pie pan with baking spray. In a microwave-safe bowl, combine apples and cinnamon. Microwave until apples are soft, about 5 minutes. In a mixing bowl, combine flour, sugar, baking powder and salt. Add melted butter, milk, and vanilla extract; stir until smooth. Pour this into the 9-inch deep-dish pie plate. Sprinkle apples on top of the batter. Bake in the lower third of the preheated oven for 30-40 minutes, or until it tests done. Cool completely before serving directly from the baking dish. My notes: Recipe can also be baked in an 8x8-inch pan or a 9-inch round cast iron pan. Recipe may be doubled and baked in a 9x13 casserole dish. Use apples that hold their shape well and dont exude too much moisture during baking, such as Galas. This cake is best eaten within 24 hours because the high sugar content will absorb moisture from the air, causing the cake to get soggy over time. For a rustic presentation, Ive successfully baked this recipe in a slightly preheated cast iron skillet.<br / Source Archive
2. Sunny Saffron Rice Pudding Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt water, bottled, generic spices, saffron sugars, granulated water, bottled, generic sugars, granulated spices, cinnamon, ground water, bottled, generic nuts, pistachio nuts, raw Directions: Put rice into a colander. Rinse rice with fresh water until the water becomes clear. Set aside. Measure 12 cups of water into a heavy-bottomed pot. Heat on medium until it just reaches a rolling boil. Grind the saffron with the first amount of sugar in a small mortar and pestle. Add the hot water and allow it to steep. Add rice into the pot of boiling water and cook until very soft, maybe 40 minutes. Next, add the second listed amount of sugar. Add the saffron mixture and the cardamom (or cinnamon). Stir and lower heat. Allow the pudding to simmer another 10 minutes. Turn the heat off and add the rose water. Mix gently and set it aside to cool. Once the pudding has cooled to room temperature, transfer to a pretty bowl or 10 martini glasses and cover with plastic wrap. Chill in the refrigerator for 2 hours. Put a generous handful of pistachios into a clean tea towel and gather up the towel like a pouch. Using a small pan or rolling pin, give them a good bashing. Remove the pudding from the refrigerator. Sprinkle ground pistachios on top and serve.<br / Source Archive
3. Easy Caramel Sauce for Custard Flans Ingredients: sugars, granulated water, bottled, generic water, bottled, generic Directions: Measure the sugar and 1 tablespoon of water, and put into a pan. You don't have to dissolve the sugar. Measure out the water you will add later, and prepare in a cup. Start heating over a medium-high heat. It will gradually bubble up. Keep watching it, and you'll see it starting to brown from the edges. When all of the syrup has browned, turn off the heat. It will keep cooking and the flavor will continue to deepen, so watch out! If you like bitter caramel wait for a while before adding the water. If you prefer less bitter caramel or you're serving this to little kiddies, add the water immediately. It will splatter, so be careful. Shake the pan to even out the consistency of the mixture. If you added too much water, put the pan back on the heat to evaporate some. Pour the caramel sauce into flan or pudding cups while it's still hot. If you don't add it right away, it will harden! Swirl the cups around so that the sauce is evenly distributed. When the surface of the sauce hardens and no longer sticks to your fingers when you touch it, add the flan mixture and get going! Source Archive
4. Chocolate Protein Frosting Ingredients: cream, whipped, cream topping, pressurized sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d beverages, protein powder whey based Directions: Mix whipping cream and pudding mix together until firm, add silk and protein powder mix about 2 minutes or until thickened. Keep in refrigerator. Smear over BROWNIES. Source Archive
5. Christine's Super Quick Peanut Butter Pudding Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d vanilla extract peanut butter, smooth style, without salt Directions: Mix pudding as directed on box. Before refrigerating add the peanut butter. With a electric mixer beat in the peanut butter. Refrigerate 5 minutes, then serve. Source Archive
6. Eggnog Cream Ingredients: cream, fluid, heavy whipping egg substitute, powder Directions: Put the cream and advocaat in a bowl. Using an electric whisk, whip until thick but still soft. Serve with a holiday hotcake, or indeed any festive pudding. Source Archive
7. Butterscotch Fondue Sauce Recipe Ingredients: milk, buttermilk, fluid, cultured, lowfat sugars, brown butter, without salt vanilla extract alcoholic beverage, distilled, rum, 80 proof Directions: In 4 c. measure, combine evaporated lowfat milk, brown sugar and butter. Cook uncovered 4 min, stirring occasionally. Stir in vanilla; cold slightly. Serve in fondue pot or possibly warmer dish at the table with fruits, cake or possibly cookies to dip into the sauce. Makes 1 1/3 c.. This sauce is good for fondue, ice cream or possibly spice cakes and puddings. Keeps well in the refrigerator for quick reheating in the jar. Source Archive
8. Apple Parfait Pudding Recipe Ingredients: apples, raw, with skin lemon juice, raw nuts, walnuts, english Directions: Put half of the minced apples in a blender and blend with cornstarch. Combine with lemon juice and spices to taste. Pour into the top of a double boiler and cook over medium heat, stirring, as mix reaches a boil and thickens. Add in remaining minced fruit and cook just till tender. Cold. Layer apple pudding and minced nuts in tall dessert goblets, ending with nuts. Refrigerateand serve. Top with whipped cream if you like. Source Archive
9. Cranberry Pudding Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda salt, table molasses water, bottled, generic cranberries, dried, sweetened Directions: Preheat oven to 350F. Grease a baking dish with butter. Sift flour, soda and salt together. Mix water and molasses and add to sifted dry ingredients. Fold in cranberries. Pour mixture in the prepared dish. Bake for 30 minutes. Serve warm or slightly cooled. Source Archive
10. Blanches Easy Ice Cream Ingredients: vanilla extract sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d milk, fluid, 1% fat, without added vitamin a and vitamin d Directions: Combine the pudding mix and the sugar in a large bowl. Slowly stir in the milk. Continue stirring until the mixture is smooth. Pour the ice cream mixture into the 1-gallon canister of an electric ice cream freezer. Add milk if necessary to reach the fill line marked on the canister, leaving at least 3 inches of headspace. Follow the instructions for making Home-Churned Ice Cream (page 212). Beth and John requested this for their wedding rehearsal dinner in 1985. Source Archive
11. Stovetop Leftover Rice Pudding ATK Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, granulated spices, cinnamon, ground salt, table vanilla extract raisins, seeded butter, without salt Directions: Place milk, rice, sugar and cinnamon in saucepan. Heat to low simmer. Cook, uncovered, stirring often, until thick - about 45 minutes. Remove from heat. Add vanilla, raisins and butter. Stir to combine. Set aside to cool. Serve warm or cold. Store in refrigerator. Source Archive
12. Sugar Free Pineapple Cream Pie Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d vanilla extract cheese, parmesan, hard pineapple, raw, all varieties Directions: Set milk out to bring to room temperature. In medium bowl, gradually add milk to cream cheese. Mix until smooth. Add pudding and mix; beat until smooth. Add pineapple; mix well. Pour into baked 9 inch pie crust. Refrigerate 1 hour before serving. Serve with whipped topping. Source Archive