 846215 -- BLUEBERRY  PUDDING



 1 tbsp. unflavored gelatin (1 env.)
1/4 c. boiling water
10 oz. tofu, drained
5 tbsp. apple juice concentrate,
   defrosted
1/2 tsp. vanilla extract
1 tbsp. firmly packed brown sugar
1/2 tsp. ground cinnamon
1 pt. fresh blueberries, rinsed,
   drained and divided, about 16 oz.

 Serves 4.  About 2/3 cup per serving.  Dissolve gelatin in boiling water, stirring until crystals disappear.  In a blender or the workbowl of a food processor fitted with a metal blade, blend dissolved gelatin, tofu, apple juice concentrate, vanilla, brown sugar, cinnamon and 1 cup of blueberries until smooth.  Pour pudding into a bowl; fold in remaining cup of blueberries.  Cover with plastic wrap and refrigerate for 4 hours, or until set.  Serve cold.  The sweetener in this recipe is apple juice concentrate.  That's a good way to cut down on processed sugar.  

------------------------

 846216 -- TAPIOCA  PUDDING



 3 tbsp. quick-cooking tapioca
1/3 c. sugar
2 lg. egg whites, lightly beaten
2 3/4 c. skim milk
3/4 tsp. vanilla extract
Pinch ground nutmeg

--GARNISH:--

1/4 c. slivered almonds, toasted

 Serves 4.  About 2/3 cup per serving.  In a 2-quart saucepan, mix tapioca, sugar, egg whites and milk and let stand 5 minutes. Bring mixture just to a boil over medium heat, stirring constantly.  Remove from heat and stir in vanilla and nutmeg.  Cover with plastic wrap and let stand at room temperature 20 minutes.  Stir and pour into individual serving dishes.  Garnish with 1 tablespoon slivered almonds per serving.  Serve warm or chilled.  

------------------------

 846217 -- CUSTARD



 4 eggs
6 tbsp. sugar
1 1/2 c. boiling water
1 can evaporated milk
Dash of salt
1 tsp. vanilla

 Beat eggs, sugar, milk and salt with a electric mixer.  Pour boiling water over mixture and add vanilla and stir well.  Put into custard cups or large baking dish.  Place bowl or cups into a shallow pan of water and place in oven.  Bake for 1 hour or until knife comes out clean.  

------------------------

 846218 -- PUDDING  COOKIES



 1 yellow cake mix with pudding
1 egg
3/4 c. oil
1/4 c. brown sugar

 Combine all ingredients.  Either drop or roll out and use cookie cutters.  Bake at 350 degrees until lightly brown.  

------------------------

 846219 -- CHOCOLATE  CHIP  PUDDING  COOKIES



 2 1/4 c. unsifted all-purpose flour
1 tsp. baking soda
1 c. butter or margarine, softened
3/4 c. firmly packed light brown sugar
1/4 c. granulated sugar
1 pkg. (4 serving size) Jello instant
   pudding & pie filling*
1 tsp. vanilla
2 eggs
1 pkg. (12 oz.) chocolate chips
1 c. chopped nuts (opt.)

 *Butter pecan, butterscotch, chocolate, milk chocolate, chocolate fudge, French vanilla or vanilla flavor.  Mix flour with baking soda.  Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy.  Beat in eggs.  Gradually add flour mixture, then stir in chips and nuts.  (Batter will be stiff.)  Drop from teaspoon onto ungreased baking sheets, about 2 inches apart.  Bake at 375 degrees for 8 to 10 minutes.  Makes about 7 dozen.  In high altitude areas, use large eggs, bake 9 to 11 minutes.  

------------------------

 846220 -- CHOCOLATE  CHIP  PUDDING  COOKIES



 2 1/4 c. flour
1 tsp. baking soda
1 c. butter or margarine, softened
1/4 c. sugar
3/4 c. brown sugar
1 (4 oz.) pkg. instant pudding
   (vanilla or chocolate)
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips

 Mix flour and baking soda; set aside.  Combine butter, sugar, pudding mix and vanilla in large bowl; beat until smooth and creamy.  Beat in eggs.  Gradually add flour mixture, stir in chips, (batter will be stiff).  Drop by rounded teaspoonfuls onto ungreased baking sheet about 2 inches apart.  Bake at 375 degrees for 8 to 10 minutes.  Social Services 

------------------------

 846221 -- CHOCOLATE  CHIP  COOKIES  WITH  JELLO  PUDDING



 1 c. butter or margarine
1/4 c. sugar
3/4 c. brown sugar, packed
1 tsp. vanilla
2 eggs, beaten
1 pkg. INSTANT vanilla pudding
2 1/2 c. unsifted flour
1 tsp. baking soda
1 pkg. (12 oz.) chocolate chips

 Cream butter or margarine and then add both sugars until creamy.  Beat in eggs and vanilla.  Combine dry pudding mix with above ingredients until smooth and creamy.  Mix together flour and baking soda; add gradually.  Mix chocolate chips into dough; the batter should be stiff.  Drop by spoonfuls onto a greased cookie sheet.   Bake at 375 degrees for 8 to 10 minutes or until golden brown.  Let the cookies cool on the sheet for 2 or 3 minutes before removing.  They will be very soft.  NOTE:  1 (16 ounce) package of M&M's can be substituted for the chocolate chips.   

------------------------

 846223 -- CHOCOLATE  CHIP  PUDDING  COOKIES



 2 1/4 c. flour, unsifted
1 tsp. baking soda
Salt
1 (4 serving size) of chocolate or
   pecan instant pudding mix (use
   pecan in cookies with pecan
   pudding mix)
1 c. butter, softened
1/4 c. white sugar
3/4 c. brown sugar
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips

 Mix flour, soda, and salt.  Combine butter, sugars, and vanilla until creamy, beat in eggs.  Add flour mixture, then pudding mix.  Stir in chips.  Drop on ungreased cookie sheet.  

------------------------

 846224 -- PUDDING  COOKIES



 2 sm. pkgs. Jello instant pudding 
2 1/4 c. flour
3 sticks soft margarine or butter

 Mix ingredients with hands.  Makes a very firm dough.  Make in small balls, press center.  Garnish lightly into middle on cookie sheet (ungreased).  Bake at 350 degrees for 10 to 12 minutes.  Yield:  5 dozen.  VARIATIONS:  Chocolate pudding with chocolate star center garnish; pistachio with red cherry piece; butter pecan with a pecan sliver.  

------------------------

 846225 -- CREAMY  CHOCOLATE  CUSTARD  FROSTING



 1 c. sugar
3 tbsp. cornstarch
Dash of salt
2 oz. unsweetened chocolate, grated
1 c. boiling water
3 tbsp. butter
1 tsp. vanilla

 Mix sugar and cornstarch; add chocolate and salt.  Add boiling water.  Cook until mixture thickens.  Remove from heat.  Add butter and vanilla.  Spread hot frosting on cooled cake for a glossy look.  Remains soft and smooth.  

------------------------

 846226 -- CHERRY  PUDDING



 1/2 c. sugar
1/4 c. margarine or butter
1 egg
1/2 c. milk
1 1/2 c. flour
1 1/2 tsp. baking powder
Pinch salt
2 c. sour cherries or 1 can sour
   cherries

 Cream sugar and margarine; add egg, then milk.  Sift together flour, baking powder and salt; add to above mixture.  Stir in cherries.  Bake in greased and floured 8x8 inch pan at 350 degrees for 1 hour.  If canned cherries are used, drain and use juice to make sauce for puddings, ice cream, etc.  (Cook juice; add cornstarch mixed with small amount of water; cool.  Can be used within a week.)  

------------------------

 846227 -- CHERRY  PUDDING



 3/4 c. sugar
1 3/4 c. flour
1/2 c. milk
1 egg
1 lg. tbsp. butter
1 heaping tsp. baking powder
1/2 qt. sour cherries, drained well

 Beat egg, butter and sugar.  Add flour, baking powder and milk.  Fold in cherries.  Bake at 350 degrees for 45 minutes.  Makes 1 (8 inch) round layer cake.  Serve with milk.  

------------------------

 846228 -- OATMEAL  PUDDING  COOKIES



 1 1/4 c. flour
1 tsp. baking soda
1 c. butter, softened
1/4 c. sugar
3/4 c. light brown sugar, firmly
   packed
1 (4 serving size) pkg. Jello vanilla
   instant pudding
2 eggs
3 c. quick-cooking rolled oats
1 c. raisins (optional)

 Mix flour with baking soda.  Combine butter, sugars and pudding mix in large bowl, beat until smooth and creamy.  Beat in eggs.  Gradually add flour mixture; then stir in oats and raisins.  Drop by rounded teaspoons on greased sheets.  Bake at 375 degrees for 10 to 12 minutes.  Yield:  6 dozen.  

------------------------

 846229 -- CHOCOLATE  PUDDING



 3 c. milk
1 c. sugar
5 tbsp. cocoa
2 egg yolks
1 tsp. vanilla
3 tbsp. flour

 Beat yolks in pot.  Add milk and stir.  In a bowl thoroughly mix flour, sugar, and cocoa.  Add to milk and eggs.  Cook and stir until thick.  Remove from heat and add vanilla.  Cool and serve as pudding, or use to fill a graham cracker pie crust and top with whipped cream.  

------------------------

 846230 -- CEREAL  PUDDING



 3/4 c. Grapenut cereal
1/4 c. margarine, melted
1/2 c. sugar
3 eggs (or 6 whites for low
   cholesterol)
2 c. milk
1/4 c. raisins, optional
1 tsp. vanilla
Dash cinnamon and nutmeg

 Melt butter.  Add cereal and set aside.  In 1 quart casserole beat sugar and eggs.  Add cereal-butter mix.  Add milk, raisins, spices, vanilla.  Place dish in pan of hot water.    Bake at 375 degrees for 30 minutes.  Stir.  Bake 20 minutes.  Serve warm or cool.  Great with whip cream.  

------------------------

 846231 -- CHOCOLATE  CHIP  COOKIES  WITH  PUDDING



 2 1/4 c. flour
1 tsp. baking soda
1/2 c. margarine
1/2 c. Crisco
1/4 c. granulated sugar
3/4 c. brown sugar, packed
2 eggs
1 tsp. vanilla
1 (4 oz.) pkg. chocolate or vanilla
   instant pudding
12 oz. chocolate chips
1/2 c. nuts, chopped

 Mix flour with soda.  Combine shortenings, sugars, vanilla and pudding and mix well.  Beat until smooth and creamy.  Beat in eggs and gradually add flour mixture.  Stir in chocolate chips and nuts.  The batter will be stiff.  Bake at 350 to 375 degrees for 10 minutes.  

------------------------

 846232 -- PUDDING  CHIP  COOKIES



 2 1/2 c. all-purpose flour
1 tsp. baking soda
1 c. butter or margarine, softened
1 c. firmly packed brown sugar
1 pkg. (4 serving size) instant
   pudding, dry
1 tsp. vanilla
2 eggs
1 pkg. (12 oz.) chocolate chips
1 c. nuts, chopped

 Mix flour and soda.  Combine butter, eggs, sugar, pudding mix and vanilla in bowl.  Beat until creamy.  Beat in eggs.  Gradually add flour mixture then stir in chips and nuts.  Batter is stiff.  Drop on ungreased baking sheet about 2 inches apart.  Bake at 375 degrees for 8 to 10 minutes.  Makes about 7 dozen.  This is an excellent recipe.  Moist and has good keeping qualities if you hide them.  

------------------------

 846233 -- PUDDING  CHOCOLATE  CHIP  COOKIES



 3 1/3 c. flour
1 1/2 tsp. baking soda
1 1/2 c. margarine
1/3 c. sugar
1 1/4 c. firmly packed brown sugar
1 1/2 tsp. vanilla
1 pkg. (4 servings) vanilla or
   chocolate instant pudding (do NOT
   prepare)
2 eggs
1 pkg. chocolate chips (sm.)
1 c. chopped nuts (optional)

 Combine margarine and sugar and pudding mix.  Mix until creamy.  Add eggs and vanilla.  Mix well.  Add soda, mix.  Add flour and mix well.  Add chocolate chips and nuts.  Bake at 375 degrees for 8 to 10 minutes.  

------------------------

 846234 -- PLUM  PUDDING



  1 1/2 lbs. bread crumbs
2 oz. citron
2 oz. lemon peel
2 oz. almonds
1/2 lb. flour
2 lbs. suet, ground
2 tbsp. nutmeg
1 tsp. salt
2 lbs. raisins
2 lbs. currants
1 lemon, juice and the grated rind
8 eggs
1 wine glass of brandy
2 lbs. sugar
Enough milk to make a stiff paste

 Mix and let stand overnight.  In the morning, butter tins and fill.  Cover with pudding cloth and tie down.  Steam 12 hours.  Don't let water get over top but keep well up on sides of cans.  Pour brandy over pudding and bring to table blazing.  Serve with hard sauce. --SAUCE:--

2 c. sugar
1/4 stick margarine
3 rounded tbsp. flour
2 c. boiling water

 Mix dry ingredients and margarine and then add the boiling water.  Cook until thick.  Add vanilla and/or nutmeg.  

------------------------

 846235 -- LEMON  CUSTARD  TART



 --FILLING:--

3 eggs, separated
1 1/2 lemons
1 can condensed milk
1/8 tsp. salt

--CRUST:--

1 1/2 c. flour
1 tsp. salt
1 1/2 tsp. sugar
1/2 c. vegetable oil
2 tbsp. milk
9" tart pan (with removable bottom)

 Preheat oven to 325 degrees.    Crust:  Mix together 1/2 cup vegetable oil and 2 tablespoons of milk.  Pour over flour mixture.  Stir until no dry flour is left.  Press dough into tart pan.  Filling:  Beat the egg yolks.  Add grated rind and juice of lemons condensed milk and salt.  Mix together.  Beat egg whites until stiff and then fold into lemon mixture.  Pour into unbaked crust.  Bake for 40 minutes.  

------------------------

 846236 -- CHOCOLATE  CHIP  PUDDING  COOKIES



 4 1/2 c. flour
2 tsp. baking soda
1 c. margarine or butter
1 c. shortening
1 c. white sugar
1 c. brown sugar
2 (4 oz.) pkgs. instant pudding mix
2 tsp. vanilla
4 eggs
1 (12 oz.) pkg. chocolate chips
1 c. nuts, chopped (if desired)

 Cream shortenings and sugars; add pudding and beat until smooth and creamy.  Beat in eggs, gradually add flour, soda and vanilla.  Stir in chips and nuts.  Butter will be stiff.  Drop by teaspoon on to ungreased baking sheet.  Bake at 375 degrees for 8 to 10 minutes.   Can use butter pecan, butterscotch, chocolate, chocolate fudge, French vanilla or vanilla.  

------------------------

 846237 -- APPLE  PUDDING



 2 c. sugar
1/2 c. margarine 
2 eggs
2 c. flour
1 tsp. cinnamon
1 tsp. salt
1 tsp. soda
4 c. apples, peeled & chopped

 Cream margarine and sugar; add eggs and blend well.  Sift together flour, cinnamon, salt and soda.  Add to creamed mixture with apples.  Mix.  Put in 9 x 13 inch greased pan.  Sprinkle 1/2 cup brown sugar mixed with 1/2 cup nuts on batter before baking.  Bake 40 minutes in 325 degree oven.  

------------------------

 846238 -- CHOCOLATE  CHIP  PUDDING  COOKIES



 3 1/3 c. flour
1 1/2 tsp. baking soda
1 1/2 c. butter, softened
1 c. brown sugar, firmly packed
1/2 c. granulated sugar
1 lg. vanilla or chocolate instant
   pudding
1 1/2 tsp. vanilla
3 eggs
1 (12 oz.) pkg. chocolate chips
1 1/2 c. nuts, chopped (optional)

 Mix flour with soda.  Combine butter, sugars, pudding mix and vanilla in a large bowl.  Beat until creamy.  Beat in eggs.  Gradually add flour mix.  Stir in chips and nuts.  (Batter will be stiff.)  Drop by spoonfuls onto ungreased baking sheets.  Bake at 375 degrees for 8 to 10 minutes.  Batter may be frozen to use half now and half later.   

------------------------

 846239 -- EGG  CUSTARD



 4 egg yolks
3/4 c. sugar
1 stick margarine or butter
1 c. condensed milk
1 tsp. vanilla
1 chilled pie crust

 Beat egg yolks until lemon color.  Add sugar, melted butter, milk and vanilla.  Pour in chilled pie crust.  Start baking at 400 degrees for 8 to 10 minutes and then turn down to 300 degrees until set.  Cool and then add meringue by using the egg white whipped with 2 teaspoons of sugar for each egg. Put meringue on top of pie and bake again for 15 minutes at 275 degrees.  Charlotte, TN 

------------------------

 846240 -- BOILED  CUSTARD



 1 gallon milk
12 egg yolks
2 to 2 1/2 c. sugar
2 tbsp. flour

 Heat milk in large pan set in hot water.  Beat egg yolks.  Mix flour in sugar and beat in egg yolks.  Stir in hot milk.  Let soak until it thickens a little.  Carthage, TN 

------------------------

 846241 -- APPLE  PUDDING



  Fill the bottom of the baking dish with small pieces of dry bread, slice some apples and put a thick layer of fine slices on the bread.  Put sugar, small pieces of butter and a little cinnamon over apples and then another layer of bread.  Proceed as at first until your dish is full, finishing with a thin layer of bread crumbs.  Pour on enough water to keep from drying out and bake until the apples are cooked.  It can be served without sauce, but is good with cream.  

------------------------

 846242 -- PUDDING  FROSTING



 3 or 4 oz. instant pudding mix
1 c. milk
2/3 c. Crisco
1/2 c. powdered sugar
1 tsp. vanilla

 Beat pudding mix and milk and put in refrigerator.  Mix Crisco, powdered sugar and add vanilla.  Beat well for five minutes and combine all above and frost cake.  

------------------------

 846243 -- CARAMEL  CUSTARD



 5 eggs
1/2 c. granulated sugar
1/4 tsp. salt
1 tsp. vanilla extract
3 1/2 c. milk
Fresh fruit for center (strawberries,
   pineapple, grapes)
1/2 c. granulated sugar for syrup

 Preheat oven to 325 degrees.  Sprinkle 1/2 cup sugar evenly into small skillet, stirring often, just until sugar melts to a golden syrup.  Be careful not to burn.  Immediately pour into 5-cup ring mold and tip to cover sides.  Let cool to harden.  In a large bowl, mix eggs, sugar, salt, vanilla, then gradually add milk and beat until smooth.  Place prepared mold in a shallow baking pan.  Remove 1 cup egg mixture to reserve.  Place baking pan on middle rack in oven.  Add rest of mixture to mold.  Pour hot water into pan to about 1 inch depth around mold.  Bake 55 to 60 minutes.  Do not over bake.  Remove mold from hot water to cool completely, then refrigerate to chill at least 1 hour.  Unmold by loosening gently with spatula and shake gently to release.  Toss fruit together lightly and fill center of custard.  Spoon some sauce over each serving.  Makes 6 to 8 servings.  

------------------------

 846244 -- JELLO  PUDDING  CHOCOLATE  CHIP  COOKIES



 2 1/4 c. flour
1 tsp. baking soda
1 c. margarine, softened
1/4 c. granulated sugar
3/4 c. light brown sugar
1 tsp. vanilla
1 pkg. (4 serving size) chocolate
   instant pudding
2 eggs
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts, optional

 Combine margarine, the sugars, vanilla and the pudding mix in large bowl, beat until smooth and creamy.  Beat in the eggs.  Gradually add flour and soda; then stir chips and nuts.  Batter will be stiff.   Drop by rounded teaspoons about 2 inches apart onto ungreased baking sheets.  Bake at 375 degrees for 8 to 10 minutes.  Makes about 7 dozen.  

------------------------

 846245 -- APPLE  PUDDING



 1/2 c. shortening
1 c. sugar
1 egg
2 c. chopped apples
1 c. flour
1 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. salt

 Cream shortening, sugar and egg.  Add remainder of ingredients.  Mix well.  Bake in 8 inch square pan 45 minutes at 325.  Stanwood 

------------------------

 846246 -- RHUBARB  CUSTARD  BARS



 --CRUST:--

1 1/2 c. flour
3/4 c. margarine
1/2 c. powdered sugar

--TOPPING:--

3-4 c. chopped rhubarb
3 tbsp. milk
3 eggs
1 1/2 c. sugar mixed with 3 tbsp.
   flour
Cinnamon-nutmeg to taste

 Use pastry blender to mix crust ingredients.  Press into 9x13 pan.  Bake 15 minutes at 325.  Blend other ingredients.  Pour over crust and bake 55 minutes in 325 degree oven.  Ballard 

------------------------

 846247 -- CORN - NUT  PUDDING



 3 tbsp. butter, divided
2 eggs, separated
Dash of paprika
3 tbsp. flour
1/2 c. chopped nuts (macadamias)
1 lg. onion, chopped
1 c. canned creamed corn
1 tsp. seasoned salt
1 c. warm milk
1 tbsp. sugar

 In small saucepan, saute onion in 1 tablespoon butter until tender and golden.  In large bowl, beat egg yolks, mix in corn, sauteed onion, paprika and seasoned salt.  In small saucepan, melt 2 tablespoons butter; stir in flour; blend well.  Gradually add warm milk, stirring until creamy and thick.  Combine with corn mixture.  In small bowl beat egg whites until stiff but not dry.  Fold in nuts, sugar and egg whites into corn mixture.  Pour pudding into well-buttered 1 quart casserole.  Bake at 350 degrees for 30 to 40 minutes until mixture is set and golden.  Serves 4 to 5.  

------------------------

 846248 -- RHUBARB  CUSTARD  CRUNCH



 4 c. rhubarb, cut up
1 c. sugar
2 tbsp. flour

 Mix all together and pour in greased 8 x 11 pan.  Beat 1 egg and 1 cup milk.  Pour over first mixture.  Dot 2 tablespoons butter over rhubarb. --TOPPING:--

1 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1 c. flour

 Mix together, will be crumbly.  Sprinkle over rhubarb, bake at 350 degrees for 40 minutes or until crust is golden brown.  Poynette,  Wisconsin 

------------------------

 846249 -- OATMEAL  PUDDING  COOKIES



 1 1/4 c. flour
1 tsp. baking soda
1 c. margarine, softened
3/4 c. firmly packed brown sugar
1/4 c. sugar
1 pkg. (small) vanilla instant
   pudding mix
2 eggs
3 1/2 c. quick cooking oats
1 c. raisins
1 c. nuts

 Mix flour with soda.  Combine margarine, the sugars and pudding mix in large mixer bowl.  Beat until smooth.  Beat in eggs.  Add flour mixture, then raisins and nuts (batter will be stiff).  Drop from teaspoon onto ungreased cookie sheet, 2 inches apart.  Bake at 350 degrees for 9 minutes.  5 dozen.  

------------------------

 846250 -- WOODFORD  PUDDING



 3 eggs
1 c. sugar
1/2 c. butter
1 c. flour
1 c. blackberry jam (homemade is best)
1 tsp. soda
3 tbsp. sour milk
1 tsp. each of cinnamon, nutmeg and
   cloves

 Cream butter an sugar, add eggs, then flour with spices, mix soda with sour milk, add to above, then add jam.  Bake slow oven 325 degrees until done.  Serve warm with whipped cream.  

------------------------

 846251 -- OATMEAL  PUDDING  COOKIE



 1 1/4 c. unsifted flour
1 c. butter, softened
1/4 c. granulated sugar
1 pkg. vanilla pudding instant (pie)
3 1/2 c. quick oats
1 tsp. baking soda
3/4 c. firmly packed light brown sugar
2 eggs
1 c. raisins (optional)

 Mix flour and soda.  Combine butter, sugar and pudding mix (serves 4) in large bowl.  Beat until smooth and creamy.  Beat in eggs.  Stir in oats and raisins (batter will be stiff).  Drop from teaspoons on ungreased baking sheet about 2 inches apart.  Bake at 375 degrees for 10-12 minutes.  Makes 5 dozen.  **After blending eggs gradually add the flour mix then oats and raisins.  

------------------------

 846252 -- CHOCOLATE  CHIP  PUDDING  COOKIES



 2 1/4 c. unsifted flour
1 c. margarine, softened
1/4 c. granulated sugar
3/4 c. firmly packed light brown sugar
1 pkg. (4 oz.) Jello chocolate or
   vanilla flavor instant pudding and
   pie
filling
1 pkg. (12 oz.) chocolate chips
1 tsp. baking soda
2 eggs
1 tsp. vanilla

 Mix flour with baking soda.  Combine butter, the sugars, pudding mix and vanilla in a large bowl.  Beat until smooth and creamy.  Beat in eggs.  Gradually add flour mixture, then stir in chips.  Batter will be stiff.  Drop by rounded measuring teaspoonfuls onto ungreased baking sheets.  Place about 2 inches apart.  Bake at 375 degrees for 8 to 10 minutes.  Makes about 7 dozen cookies.  

------------------------

 846253 -- CHOCOLATE  CHIP  PUDDING  COOKIES



 2 1/4 c. all-purpose flour
1 tsp. baking soda
1 c. margarine, soft
3/4 c. light brown sugar
1/4 c. granulated sugar
1 tsp. vanilla
1 pkg. (4 serving size) instant
   pudding (any flavor)
2 eggs
1 (12 oz.) pkg. chocolate chips
1 c. nuts

 Mix flour with baking soda.  Combine butter, sugar, pudding mix and vanilla in large bowl.  Beat until smooth and creamy.  Beat in eggs.  Add flour mixture; stir in chips and nuts.  Batter will be stiff.  Drop from teaspoon onto ungreased baking sheets.  Bake at 375 degrees for 8-10 minutes.  Yield:  7 dozen.  

------------------------

 846254 -- CHOCOLATE  PUDDING  COOKIES



 1 pkg. (4 serving size) Jello instant
   pudding, chocolate flavor
1/4 c. oil
1 c. buttermilk baking mix
1 egg
Peanut butter chips or other assorted
   candies.

 1.  Preheat oven to 350 degrees.  Put pudding mix and baking mix in bowl.  Mix together with wooden spoon.  Add oil and egg.  Mix together until mixture forms a ball.  2.  Take a small spoonful of dough and shape it into a 1/2 inch ball.  Place ball on ungreased cookie sheet.  Shape rest of dough into 1/2 inch balls.  Place balls about 2 inches apart on ungreased cookie sheet.  3.  Press your thumb into middle of each ball to make a thumbprint.  Put peanut butter chips or candies in thumbprint.  Bake at 350 degrees for 5 to 8 minutes or until lightly browned.  Remove cookies from sheet with spatula.  Cool.  Makes 36 cookies.  Lakewood Elem. 

------------------------

 846255 -- PISTACHIO  PUDDING  BARS



  1 c. flour
1 stick oleo
2 tbsp. sugar
1/4 c. chopped nuts

 Bake at 350 degrees for 15 minutes.  Cool.  1 (8 oz.) pkg. cream cheese
2/3 c. powdered sugar
1/2 carton (large) Cool Whip
2 pkgs. pistachio pudding (sm. size)
2 1/2 c. cold milk

 Take other half carton of Cool Whip and spread over pudding and sprinkle with chopped nuts.  Refrigerate.    NOTE:  Jello instant works better than the Royal.  

------------------------

 846256 -- INSTANT  PUDDING  COOKIES



 2/3 c. evaporated milk
1/2 c. butter
2 c. sugar
1 pkg. (4 serving size) instant
   pudding, any flavor
3 c. rolled oats

 Boil milk, butter and sugar.  Cool.  Add pudding and blend until smooth.  Stir in oats.  Drop by spoonfuls onto waxed paper.  

------------------------

 846257 -- CASHEW  PUDDING



  Blend: 1/2 c. raw cashews
2 c. milk
1/3 - 1/2 c. honey
2 tbsp. butter
1/8 tsp. salt
4 tsp. arrowroot powder
Optional:  Coconut, shredded,
   unsweetened, to sprinkle on top

 Blend all the ingredients together in a blender except the coconut.  In a saucepan heat the mixture on a very low heat.  Stir it constantly until a thickened pudding texture forms, then remove it from the heat.  Pour the pudding into separate bowls or cups and refrigerate it until it hardens.  Coconut can be sprinkled on top before serving.  A double boiler can be used to avoid burning the pudding.  

------------------------

 846258 -- CHOCOLATE  COTTAGE  PUDDING



  1 3/4 c. sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/3 c. soft shortening
1 egg
1/4 c. vinegar
1 c. sweet milk
1/2 tsp. vanilla
3 squares chocolate, melted

 1. Sift flour, baking soda, salt and sugar together.   2. Cream shortening until smooth.  3. Add egg, vinegar, milk, vanilla, dry ingredients and chocolate.  4. Stir until flour is dampened; then beat for 1 minute (125 strokes).  5. Turn into greased 8 by 8 by 2 inch pan.  6. Bake at 325 degrees F. (slow oven) for 55 to 60 minutes.  7. Serve warm with orange sauce. 

------------------------

 846259 -- LEMON  PUDDING



  (A simple dessert but elegant enough for company) 2 tbsp. flour
3/4 c. sugar
1 tbsp. butter
2 egg yolks (beaten)
1/4 c. lemon juice
1 c. milk
2 egg whites (stiffly beaten)

 Cream flour, sugar and butter.  Add egg yolks, lemon juice and milk and beat until smooth.  Fold in stiffly beaten egg whites.  Pour into 8 inch square baking dish.  Set in pan of warm water (water 1/2 inch deep).  Bake at 350 for 30-35 minutes.  Forms a cake top pudding with custard below.  

------------------------

 846260 -- CHOCOLATE  CHIP  PUDDING  COOKIES



 2 1/4 c. unsifted all-purpose flour
1 tsp. baking soda
1 c. butter or margarine
3/4 c. firmly packed brown sugar
1/4 c. sugar
1 pkg. (sm.) instant pudding
   (vanilla, French vanilla)
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts

 Mix flour with baking soda.  Combine butter, the sugars, pudding mix and vanilla.  Beat until smooth and creamy.  Beat in eggs.  Gradually add flour mixture; then stir in chips and nuts.  Batter will be stiff.  Drop from teaspoon onto ungreased baking sheet about 2 inches apart.  Bake at 375 degrees for 8-10 minutes.  Yield 7 dozen.  

------------------------

 846261 -- PUDDING  ICING



 2 squares baking chocolate
1 c. granulated sugar
1 c. water
1/2 tsp. salt
1 tbsp. margarine
1 tsp. vanilla

 Bring ingredients to a boil.  Stir, boil slowly until thick enough to spread.  Add butter and vanilla.   

------------------------

 846263 -- SUPER  SOFT  CHOCOLATE  CHIP  PUDDING  COOKIES



 2 1/4 c. flour
1 tsp. soda
1 c. soft oleo
1/4 c. sugar
3/4 c. brown sugar (packed)
1 pkg. (sm.) vanilla pudding
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
1 c. nuts (optional)

 Mix all dry ingredients, then add oleo, vanilla and eggs.  Spoon on cookie sheets to desired size.  Bake at 375 degrees for 8 to 10 minutes.  

------------------------

 846264 -- CHOCOLATE  PUDDING  COOKIES



 2 1/4 c. flour
1 tsp. soda
1 tsp. baking powder
1 c. butter or margarine
1/4 c. white sugar
3/4 c. brown sugar
1 tsp. vanilla
1 sm. pkg. vanilla instant pudding
2 eggs
1 pkg. (12 oz.) semi-sweet chocolate
   chips
1 c. nuts (optional)

 Mix dry ingredients including dry pudding mix together in bowl.  Set aside.  Mix butter, eggs and vanilla; beat well.  Add dry ingredient mixture to the butter, eggs and vanilla.  Stir until blended.  Add chocolate chips and nuts.  Drop on ungreased cookie sheet and bake.  Watch carefully so as not to overbake.  Temperature:  350-375 degrees.  Time:  10 minutes (lightly brown).  Serves:  3-4 dozen cookies.  Note:  Cookies are similar to Toll House Cookies but are fluffier.  

------------------------

 846265 --  PUDDING  FROSTING



 1 (4 oz.) box instant chocolate pudding
1 c. milk
1/4 c. confectioners' sugar

 Blend until it thickens, then fold in 3 1/2 cups Cool Whip.  Cake must be refrigerated after it is frosted.  

------------------------

 846266 -- CHOCOLATE  PUDDING  SQUARES



 --FIRST LAYER:--

1 c. chopped nuts
1 c. flour
1 stick margarine

 Mix together and press into 9 x 12 inch baking dish.  Bake at 325 degrees about 20 minutes.  Cool. --MIX SECOND LAYER:--

8 oz. cream cheese
1 c. Cool Whip
1 c. powdered sugar

 Spread over 1st layer. --THIRD LAYER:--

 Mix together: 1 pkg. instant chocolate pudding mix
1 pkg. instant vanilla pudding mix
3 c. milk

 Spread over 2nd layer.  Chill, cut into squares.  Garnish with Cool Whip.  

------------------------

 846267 -- PUDDING  SQUARES



 1 (about 4 oz.) pkg. chocolate,
   butterscotch or vanilla pudding & pie filling
1/2 c. light corn syrup
1/3 c. peanut butter
4 c. Cheerios or Kix cereal

 Butter baking pan, 9"x9"x2".  In large saucepan heat pudding mix (dry) and corn syrup to boiling over medium heat, stirring constantly.  Boil and stir 1 minute.  Remove from heat; blend in peanut butter.  Stir in cereal until evenly coated.  Spread mixture evenly in pan with buttered back of spoon.  Cool until firm, about 30 minutes.  Cut into squares.  

------------------------

 846268 -- PUDDING  FROSTING



 1 sm. pkg. instant pudding
2 c. milk
1/2 c. powdered sugar

 Combine.  

------------------------

 846269 -- EGG  CUSTARD



 1 c. Pet milk
1 c. sweet milk
3/4 c. sugar
3 eggs
1 tsp. vanilla
Pinch of salt

 Heat milk.  Beat sugar and eggs together and pour into hot milk.  Bake in uncooked pie shell.  Bake 45 minutes at 350 degrees.  

------------------------

 846270 -- CHOCOLATE  CHIP  PUDDING  COOKIES



 2 1/4 c. flour
1 c. margarine, soft
3/4 c. packed brown sugar
1 tsp. vanilla
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts
1 tsp. baking soda
1/4 c. sugar
1 pkg. (4 serving size) vanilla
   INSTANT pudding mix
2 eggs

 Mix flour with baking soda.  Combine butter, the sugars, pudding mix and vanilla in large mixer bowl;  beat until smooth and creamy.  Beat in eggs.  Gradually add flour mixture; then stir in chips and nuts.  (Batter will be stiff).  Drop by rounded teaspoonfuls onto ungreased baking sheets, about 2 inches apart.  Bake at 375 degrees for 8 to 10 minutes.  Makes about 7 dozen.  

------------------------

 846271 -- PUDDING  COOKIES



 3/4 c. Bisquick
1 pkg. instant pudding (any flavor)
1/4 c. vegetable oil
1 egg

 Heat oven to 350 degrees.  Mix ingredients together in a bowl until dough forms a ball.  Shape into balls, about a teaspoon.  Place on ungreased cookie sheet.  Flatten to about 2" with hand.  Bake 8 minutes.  Makes 2 1/2 to 3 dozen.  

------------------------

 846272 -- PUDDING  DESSERT



 1 c. flour
1/4 c. margarine
1 c. nuts, chopped
1 pkg. cream cheese (8 oz.)
1 c. powdered sugar
8 oz. Cool Whip
1 pkg. instant pistachio or chocolate
   pudding (3 oz.)
1 1/2 c. milk
Maraschino cherries for garnish, if
   desired

 Mix flour, margarine and nuts.  Press into 13 x 9 pan.  Bake for 15 minutes at 350 degrees.  Cool.  Combine cream cheese, powdered sugar and 1/2 of the Cool Whip in a bowl.  Mix with mixer and pour over cooled crust.  In separate bowl, beat pudding mix and milk until thickened.  Pour pudding over cream cheese layer.  Top with remaining Cool Whip.  Garnish as desired with red or green cherries.  

------------------------

 846273 -- PUDDING  CHOCOLATE  CHIP  COOKIES



 2 1/4 c. flour
1 tsp. baking soda
1 c. butter or margarine, softened
1/4 c. granulated sugar
3/4 c. brown sugar
1 tsp. vanilla
1 pkg. (4 serving size) vanilla
   flavor instant pudding and pie
   filling
2 eggs
1 pkg. (12 oz.) chocolate chips
1 c. chopped nuts (optional)

 Mix flour with baking soda.  Combine butter, the sugars, vanilla and pudding mix in large mixing bowl; beat until smooth and creamy.  Beat in eggs. Gradually add flour mixture, then stir in chips and nuts.  (Batter will be stiff.)  Drop by rounded measuring teaspoonfuls, about 2 inches apart, onto ungreased baking sheets.  Bake at 375 degrees for 8-10 minutes.  Makes about 7 dozen.  For chocolate, chocolate chip cookies, use chocolate pudding mix.  

------------------------

 846274 -- PUDDING  OATMEAL  COOKIES



 1 1/4 c. flour
1 tsp. baking soda
1 c. margarine, softened
1/4 c. granulated sugar
3/4 c. brown sugar
1 pkg. (4 serving size) vanilla
   flavor instant pudding and pie
   filling
2 eggs
3 1/2 c. oatmeal
1 c. raisins

 Mix flour with baking soda.  Combine butter, the sugars and pudding mix in large mixer bowl; beat until smooth and creamy.  Beat in eggs.  Gradually add flour mixture; stir in oats and raisins.  Drop by rounded measuring teaspoonfuls onto ungreased baking sheets.  Bake at 375 degrees for 10-12 minutes.  Makes about 5 dozen.  

------------------------

 846275 -- LEMON  PUDDING  COOKIES



 1 c. shortening
1 c. sugar
2 pkgs. instant lemon pudding mix
4 eggs
3 c. flour
1 tsp. baking soda
1/2 tsp. salt

 Preheat oven to 375 degrees.  Cream shortening, sugar and pudding.  Mix well.  Beat in eggs.  Stir flour, soda, salt together and blend into creamed shortening.  Drop by teaspoonful onto greased cookie sheet.  Bake 8-10 minutes, but do not brown.  Cool on a rack and frost with: --CONFECTIONERS' SUGAR ICING:--

1 1/4 c. confectioners' sugar
1/4 c. milk

 Blend well.  Tastes best when made by Grandmas.  

------------------------

 846276 -- COOKIE  DUNK  PUDDING



 1 pkg. instant Jello, any flavor
   pudding
2 c. cold milk
20 to 30 miniature cookies

 Pour milk in bowl.  Add pudding mix.  Beat until well done.  Let stand 5 minutes.  Spoon half of the pudding into 4 dessert dishes.  Top with miniature cookies and serve.  

------------------------

 846277 -- CARROT  PUDDING



 1/2 c. butter
1 c. grated raw carrot
1 c. grated raw potatoes
1 tsp. soda dissolved in potato
1/2 c. brown or white sugar mixed in
   1/2 c. light molasses
1 c. flour
1 c. raisins, ground
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 c. bread crumbs
2 eggs
Ground dates
Ground nuts
Fruit cake mix

 Mix together.  Put in container with lid.  Steam in slow boiling water three hours.  

------------------------

 846278 -- DATE  PUDDING



 3 c. water
3 c. brown sugar
3 tbsp. butter
1/2 tsp. salt
4 tsp. baking powder
2 c. flour
1/2 c. nuts
1 c. chopped dates
1 c. milk

 Boil water, 2 cups brown sugar and 1 tablespoon butter for 3 minutes.  Cream remaining butter and brown sugar; add remaining ingredients.  Mix well.  Grease 13"x9"x2" pan with butter.  Put the hot mixture in pan.  Drop the batter in by spoonfuls.  Bake in 350 degree oven until done.  Serve with vanilla ice cream or whipped cream.  Yield: 12 servings.  

------------------------

 846279 -- PUDDING  COOKIES



 3/4 c. Bisquick
1 pkg. instant pudding mix
1/4 c. vegetable oil
1 egg

 Heat oven to 350 degrees.  Mix ingredients together until dough forms a ball.  Shape into balls, using 1 teaspoon dough for each cookie.  Place on ungreased baking sheet.  Flatten to about 2 inches with hand.  Bake 8 minutes.  Makes 2 1/2 dozen.  For variation, add nuts, raisins, chocolate chips to dough.  

------------------------

 846280 -- BANANA  PUDDING



 2 lg. boxes instant vanilla pudding mix
4-6 bananas
12 oz. Cool Whip
2 1/2 c. milk
1 can Eagle Brand
1 box vanilla wafers

 Blend thoroughly the vanilla pudding mix, milk, Eagle Brand and 1/2 of the Cool Whip.  Layer the vanilla wafers evenly on the bottom of dessert dish and then add pudding and continue layering cookies and pudding.  Add the other half Cool Whip as a topping.  

------------------------

 846281 -- CHOCOLATE  CHIP  PUDDING  COOKIES



 2 1/4 c. of all-purpose flour
1 tsp. baking soda
1 c. margarine, softened
1/4 c. sugar
3/4 c. firmly packed light brown sugar
1 (4 serving size) pkg. Jello
   chocolate or vanilla instant
   pudding mix
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts (optional)

 Mix flour with baking soda.  Combine butter, the sugars, pudding mix and vanilla in a large bowl; beat until smooth and creamy.  Beat in eggs.  Gradually add flour mixture; stir in chips and nuts (batter w ill be stiff).  Drop by rounded teaspoonfuls onto ungreased cookie sheet, about 2 inches apart.  Bake at 375 degrees for 8-10 minutes.  Makes about 5 dozen.  

------------------------

 846282 -- PUDDING  CHOCOLATE  CHIP  COOKIES



 2 1/4 c. flour
1 tsp. baking soda
1 c. oleo
1/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
1 sm. pkg. instant pudding (any
   flavor)
2 eggs
1 (12 oz.) pkg. chocolate chips

 Combine oleo, sugar, brown sugar, vanilla and pudding mix.  Beat until smooth.  Beat in eggs.  Add flour and baking soda.  Stir in chocolate chips.  Bake for 8-10 minutes at 375 degrees.  A. McCullough 

------------------------

 846283 -- CHOCOLATE  CHIP  PUDDING  COOKIES



 2 1/4 c. unsifted flour
1 tsp. baking soda
1 c. butter, softened
3/4 c. firmly packed brown sugar
1/4 c. sugar
1 pkg. (4 oz.) instant pudding, any
   flavor
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts

 Mix flour and baking soda; set aside.  Combine butter, sugars, pudding mix and vanilla in large bowl; beat until smooth and creamy.  Beat in eggs.  Gradually add flour mixture, then stir in chips and nuts (batter will be stiff).  Drop from teaspoon onto ungreased cookie sheets, about 2 inches apart.  Bake at 375 degrees for 8 to 10 minutes.  About 7 dozen.  

------------------------

 846284 -- CREAM  PUDDING  ICING



 1 pkg. prepared pudding mix
1 c. milk
1 c. butter or margarine
1 c. sugar
1/2 tsp. vanilla extract

 Combine pudding mix and milk.  Cook over low heat, stirring constantly, until thickened.  Cool.  Combine butter and sugar.  Beat until light and fluffy.  Add cooled pudding, gradually and vanilla.  Beat until mixture is creamy and spread on cake.  Yield: enough for 2 (9") layers.  

------------------------

 846285 -- SUGAR  PLUM  PUDDING



 2 c. flour
1 1/2 c. sugar
1 1/2 tbsp. soda
1 tsp. allspice
1 tsp. cinnamon
3/4 c. salad oil
3 eggs
1 c. buttermilk
1 c. cooked prunes
1 c. chopped nuts
2 1/2 tsp. baking powder
1/2 tsp. salt

 Sift dry ingredients together.  Add to other ingredients and mix together. --ICING:--

1 c. sugar
1/2 c. buttermilk
1 tbsp. white corn syrup
1 stick butter
1 tbsp. vanilla

 Bring to boil and pour over pudding while hot.  

------------------------

 846286 -- CHERRY  PUDDING



 1 c. red pie cherries
1 egg
1/2 c. sugar
4 tbsp. butter
1 c. flour
1 tsp. baking powder
1/4 tsp. soda
1/2 tsp. nutmeg
1/2 tsp. vanilla

 Make as any cake creaming butter and sugar, add egg, sift flour with powders and nutmeg, add cherries and flavoring.  Bake in moderate oven until done; serve with following sauce and whipped cream. --CHERRY SAUCE:--

3/4 c. sugar
3 tbsp. flour mixed dry
1 1/2 tbsp. butter
1 1/2 c. cherry juice (part water may
   be used)
1/4 tsp. salt
1/2 tsp. vanilla

 Cook until beginning to thicken, add 1 cup cherries (or remainder of can) and cook thick.  

------------------------

 846287 -- INSTANT  PUDDING  FROSTING



 1 pkg. Dream Whip
1 pkg. instant pudding and kind
1 1/2 c. cold milk

 Blend at high speed 4 to 6 minutes.  Store in refrigerator.  

------------------------

 846288 -- EASY  EGG  CUSTARD



 1 unbaked pie shell
3 eggs, slightly beaten
1 can Eagle Brand milk
2 c. boiling water
Dash of salt
Nutmeg to taste

 Pour into uncooked pie shell.  Cook at 400 degrees for 10 minutes.  Then 300 degrees until done, about 20 minutes.  Let cool.  Serve slightly warm or cold.  Serves 6 to 8.   

------------------------

 846289 -- BAKED  CUSTARD



 3 eggs
10 packets sugar substitute
1/8 tsp. salt
1 tsp. vanilla
2 c. scalded milk (skim)

 Preheat oven to 300 degrees.  Combine eggs, sugar substitute, salt and vanilla; mix well.  Gradually add scalded milk, blending well.  Pour into lightly greased pudding dish or 4 custard cups.  Place dish or cups in a pan of hot water and bake for 1 hour.  Custard is finished when silver knife inserted comes out clean.  Sprinkle with nutmeg.  81 calories per serving.  Serves 4.  

------------------------

 846290 -- CHOCOLATE  CHIP  PUDDING  COOKIES



 3 1/3 c. flour
1 1/2 tsp. soda
1 1/2 c. margarine
1 c. brown sugar
1/2 c. white sugar
6 oz. pkg. chocolate instant pudding
1 1/2 tsp. vanilla
3 eggs
2 c. chocolate chips

 Combine margarine, brown sugar, white sugar, pudding mix and vanilla.  Beat until smooth and creamy.  Beat in eggs.  Combine flour and soda; gradually add to dough.  Dough will be stiff.  Add chocolate chips.  Drop by teaspoonfuls onto cookie sheet.  Bake at 375 degrees for 8-10 minutes.  

------------------------

 846291 -- DATE  PUDDING



 1 c. bread crumbs
1 egg
1 c. milk
1 c. sugar
1 tsp. vanilla
1/2 stick oleo
1 c. nuts, chopped
1 c. dates, chopped

 Mix and bake in a greased casserole at 300 degrees for 1 hour.  

------------------------

 846292 -- CHOCOLATE  CHIPS  PUDDING  COOKIES



 2 1/4 c. all-purpose flour
1 tsp. baking soda
1 c. butter or margarine, softened
1/4 c. sugar
3/4 c. brown sugar
1 pkg. Jello chocolate or vanilla
   instant pudding
1 tsp.vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips

 Mix flour with baking soda.  Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth to creamy.  Beat in eggs, gradually add flour mixtures, then stir in chips.  (Batter will be stiff). Drop by rounded measuring teaspoonfuls onto ungreased baking sheet.  Bake at 350 degrees for 8-10 minutes or until lightly brown.  

------------------------

 846293 -- PUDDING  COOKIES



 1 lg. pkg. instant pudding
1 c. Bisquick
1 c. powdered sugar
1 egg
1/2 c. oil

 Beat egg with oil.  Add pudding mix and Bisquick.  Form into balls and roll in powdered sugar.  Bake at 350 degrees for 8 minutes on ungreased sheet.  

------------------------

 846294 -- INSTANT  PUDDING  COOKIES



 1/2 c. butter
1/2 c. brown sugar
1 egg
2 tbsp. milk
1 1/2 c. flour
1 pkg. instant pudding (sm.)
1 tsp. baking soda
1 tsp. cream of tartar

 Mix first 4 ingredients in large bowl.  Combine the dry ingredients in a small bowl and add liquid mixture.  Blend with a fork.  Drop by teaspoon on a greased cookie sheet.  Bake for 10 minutes at 375 degrees.  Tip:  You may use any flavor pudding and you may use sugar-free pudding.  Also you may add chocolate chips or nuts.  

------------------------

 846295 -- PUDDING  CHIP  COOKIES



 2 1/2 c. all-purpose flour
1 tsp. baking soda
1 c. butter or margarine, softened
1/4 c. granulated sugar
3/4 c. firmly packed brown sugar
1 (3 1/2 oz.) pkg. vanilla flavor
   instant pudding
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. semi-sweet chocolate
   chips
1 c. chopped nuts, optional

 Mix flour with baking soda.  Combine butter, the sugars, pudding mix and vanilla in a large mixer bowl; beat until smooth and creamy.  Beat in eggs.  Gradually add flour mixture, then stir in chips and nuts (batter will be stiff).  Drop from teaspoon onto ungreased baking sheets, about 2 inches apart.  Bake at 375 degrees for 8-10 minutes.  About 7 dozen.  

------------------------

 846296 -- BLACKBERRY  PUDDING



 1 c. sugar
1/3 c. oleo
2 c. flour
2 tsp. baking powder
1 tsp. salt
1 c. milk

 Mix well.  Pour in greased 9x13 inch pan.  Sprinkle with 1 cup sugar.  Add: 2 to 3 c. blackberries
2 c. boiling water

 Bake 50 minutes at 350 degrees.  

------------------------

 846297 -- CHOCOLATE  CHIP  PUDDING  COOKIES



 3 1/2 c. flour
1 1/2 tsp. baking powder
3 sticks butter
1 c. brown sugar
1/2 c. white sugar
1 pkg. instant pudding
1 1/2 tsp. vanilla
3 eggs
Chips, nuts if desired

 Bake at 350 degrees for 8-10 minutes.  

------------------------

 846298 -- QUEEN  ELIZABETH'S  PUDDING



 1 c. dates, chopped
1 c. hot water
3/4 tsp. soda
1/4 c. margarine
1 egg
2 tsp. vanilla flavoring
1 1/2 c. cake flour
1 tsp. baking powder
1/4 tsp. salt

--TOPPING:--

1 stick, plus 1 tbsp. margarine
6 tbsp. cream
1 c. brown sugar
1 1/2 c. pecans, chopped

 Pour hot water over the dates then cook over low fire for 15 to 20 minutes.  Add soda and stir mixture.  In large bowl, cream sugar and margarine together.  Add egg, vanilla and date mixture.  Sift flour, baking powder and salt together and add same to the date mixture.  Preheat oven to 325 degrees.  Put mixture in a 8 x 12 glass pan and cook 30 to 40 minutes.  While cake is baking, prepare topping.  For topping, mix ingredients together and cook 3 minutes after mixture boils.  When cake is done, pour over cake and put under broiler 1 1/2 minutes.  Watch closely!  

------------------------

 846299 -- CHOCOLATE  CHIP  PUDDING  COOKIES



 2 1/4 c. unsifted all-purpose flour
1 tsp. baking soda
1 c. softened butter or margarine
3/4 c. firmly packed light brown sugar
1 (4 serving) pkg. Jello instant
   pudding (vanilla or chocolate)
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips (mini
   size)
1 c. chopped nuts (optional)

 Mix flour with baking soda.  Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy.  Beat in eggs.  Gradually add flour mixture; then stir in chips and nuts.  Batter will be stiff.  Drop from teaspoons onto ungreased baking sheets about 2 inches apart.  Bake at 375 degrees for 8 to 10 minutes.  Yields:  7 dozen.  

------------------------

 846300 -- CHOCOLATE  BANANA  PUDDING



 1 stick of butter
1 c. plain flour
1 c. chopped nuts
1 container of Cool Whip

 Melt butter with the flour and nuts.  Press in bottom of pan.  Bake for 8 to 10 minutes on 350 degrees.  Slice bananas.  Put on top of mixture.  Put layer of instant vanilla pudding, then a layer of chocolate pudding, then a layer of Cool Whip on top.  

------------------------

 846301 -- CHOCOLATE  BANANAS  PUDDING



 1 stick of margarine
1 c. plain flour
1 c. chopped pecans

 Melt butter with flour and nuts, press in bottom of pan.  Bake for 8 to 10 minutes at 350 degrees.  Let cool.  Slice bananas and put on top of mixture, put layer of instant vanilla pudding, then layer of chocolate pudding, then layer of Cool Whip.  

------------------------

 846302 -- PUDDING  COOKIES



 3/4 c. biscuit mix
1 egg
1/4 c. salad oil
1 (3 oz.) pkg. instant pudding (any
   flavor)

 Combine all ingredients in a mixing bowl.  Mix until mixture forms a ball.  Drop by teaspoonfuls onto ungreased cookie sheet.  Flatten with teaspoon.  If desired, top with nuts, candied cherries or raisins.  Bake in 350 degree oven for 5-8 minutes.  Yield:  20 cookies.  

------------------------

 846303 -- LEMON  PUFF  PUDDING



 3 tbsp. butter
1 c. granulated sugar
1/4 c. flour
3 eggs, separate
2 tsp. grated lemon rind
1/4 c. lemon juice
1 to 1 1/2 c. milk
1/4 tsp. salt

 Cream butter, 1/2 cup of the sugar and flour in mixing bowl.  Add egg yolks; beat well.  Stir in lemon rind, juice and milk.  In a separate bowl, add salt to egg whites and beat until stiff.  Gradually beat in remaining 1/2 cup sugar; fold into first mixture.  Pour into 1 to 1 1/2 quart buttered baking dish; set dish in shallow pan containing boiling water 1 inch deep.  Bake in 325 degree oven for 1 hour.  Cool, serve with whipped cream, ice cream or whatever.  Serves 6.  

------------------------

 846304 -- CHOCOLATE  CHIP  PUDDING  COOKIES



 2 1/4 c. all purpose flour
1 tsp. baking soda
1 c. butter or oleo, softened
3/4 c. brown sugar
1/4 c. granulated sugar
1 (3 oz.) pkg. instant pudding
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts

 Mix flour and soda.  Combine butter, sugar, vanilla pudding in large bowl.  Beat until creamy.  Beat in eggs and flour, then chips and nuts.  Drop on ungreased cookie sheet.  Bake at 375 degrees for 8 to 10 minutes.  Makes 7 dozen.  Puddings you may use: butter pecan, butterscotch, chocolate milk, chocolate, chocolate fudge, French vanilla and vanilla.  

------------------------

 846305 -- COREY'S  CORN  CUSTARD  PUDDING



 2 c. frozen corn
2 c. milk
2 tbsp. butter, melted
1 tbsp. fructose
1 tsp. salt
Pepper
3 eggs, beaten

 You'll want to double this!  They'll love it!  Add corn, milk, butter, fructose, salt and pepper to eggs.  Stir to combine well.  Turn into well-oiled 1 1/2 quart casserole.  Bake in 350 degree oven for 45 minutes or until pudding is set.  Makes 4 servings.   VARIATION:  Cheese, pepper corn, pudding.  Add 1/2 cup grated sharp processed cheese and 1/4 cup finely chopped green pepper.  

------------------------

 846306 -- CHRISTOPHER  COLUMBUS  CORN  PUDDING



 6 ears of corn
2 eggs
1/2 pt. milk
2 tbsp. fructose
1 lg. tbsp. flour (unbleached white)
Pinch of salt

 Score corn, cut from cob.  Dissolve flour in a little milk.  Beat eggs slightly.  Combine ingredients and bake 20 to 30 minutes.  Bake at 350 degrees.  

------------------------

 846307 -- CARAMEL  CUSTARD  FLAN



 1/3 c. sugar
2 eggs
1 (13 oz.) evaporated milk
1/4 c. sugar
1 tsp. vanilla
Dash of salt

 In small skillet, heat and stir 1/3 cup sugar over medium heat until sugar melts and becomes golden brown.  Quickly pour into 3 cup ring mold, tilting to coat bottom and sides.  In bowl, heat eggs, stir in milk, sugar, vanilla and salt.  Add to mold.  Set mold in baking dish with 1-inch water.  Bake 325 degrees for 50 minutes or until knife comes out clean.  

------------------------

 846308 -- DIRT  PUDDING



 1 lg. pkg. Oreo cookies
1 lg. container Cool Whip
1 (8 oz.) pkg. Philadelphia cream
   cheese
1/4 c. margarine
1 c. powdered sugar
2 sm. pkgs. instant French vanilla
   pudding
3 c. milk

 Crumble 2/3 package cookies in 13 x 9 inch cake pan.  Mix together Cool Whip, cream cheese, margarine, and powdered sugar.  In large bowl, mix together pudding and milk.  Combine cream cheese mixture with pudding mixture; mix well; pour over cookies.  Crumble remaining cookies on top.  This is a very good recipe.  Mary Jane Hintz/Dietary 

------------------------

 846309 -- CORN  PUDDING



 1 can creamed corn
1 can kernel corn (drained)
1 stick margarine (melted)
2 beaten eggs
1 pkg. Jiffy corn mix

 Mix both cans corn, 1 package corn mix, sour cream, and melted margarine.  Add beaten eggs.  Mix thoroughly using wooden spoon.  Grease bottom of 8 x 8 pan.  Pour in pan or glass dish (Pyrex).  Bake at 350 degrees for 35 minutes or until toothpick comes out clean when placed in center of pudding.  Auxillary 

------------------------

 846310 -- PUDDING  DELIGHT



 1 c. flour
1/3 c. nuts
1 stick margarine
Large container Cool Whip
1 (8 oz.) cream cheese (room
   temperature)
1 c. powdered sugar
2 pkg. instant pudding

 Press the first three ingredients into a 9 x 13 cake pan, bake for 15 minutes at 350 degrees over cooled crust.  Mix 2 package pudding with 3 cups milk, put this on top of cream cheese mixture.  Add remaining Cool Whip.  Sprinkle with nuts if desired.  Cool and eat.  Business Office 

------------------------

 846311 -- ALMOND  CUSTARD



 7 eggs
1 (8 oz.) can almond paste
2 tsp. McCormick almond extract
1 1/2 sticks oleo
2 c. sugar

 Cream oleo and sugar with beater until fluffy, 3 minutes.  In blender, mix eggs, cut up paste and extract until mixed, about 1 minute on high setting.  Combine mixtures.  Pour custard in cups and place in pan of water in 300 degree oven for 30 minutes.  Chill and serve.  Serves 8.  

------------------------

 846312 -- GRANDMA'S  CUSTARD  (MICROWAVE)



  2 eggs
1/2 c. milk
2 tbsp. sugar
1/4 tsp. vanilla

 Beat eggs, milk, sugar and vanilla and pour into a 2-cup dish.  Cook at 100% for 2 minutes, uncovered.  Stir and cook 2 minutes more.  It may still be soft when you take it out of oven, but it continues to cook and will eventually thicken.  Cover and let rest for 5 minutes.  Refrigerate or serve warm.  (Custard cooked in the microwave is lumpy.  If you want it smooth, puree in the blender or food processor while still hot, then cover and cool). Makes 1 to 1 1/2 cups.)  

------------------------

 846313 -- BAKED  CUSTARDS



 1 qt. whole milk
3/4 c. sugar
5 eggs
1 tsp. vanilla
Grated nutmeg

 Beat together milk, sugar, eggs; add vanilla.  Pour mixture into individual custard cups or into glass baking dish.  Top with nutmeg.  Set custard cups or baking dish into larger pan half filled with water.  Bake at 325 degrees for 40 minutes for cups and 50 minutes for larger dish; or until silver knife inserted just off center comes out clean.  

------------------------

 846314 -- DELICIOUS  CUSTARD



 2 tbsp. butter or margarine
1/4 c. cream cornstarch
3/4 c. sugar
1/2 tsp. salt
2 c. milk
2 egg yolks, slightly beaten
1 tsp. vanilla

 Melt butter.  Blend in cornstarch, sugar and salt.  Gradually add milk.  Heat to boiling over direct heat.  Stir into slightly beaten egg yolks.  Return to heat and cook 2 minutes, stirring constantly.  Add vanilla.  Cool thoroughly.  Makes 2 cups.  Serve plain or with cream or as a filling for cream puffs, Boston cream pie, etc.  

------------------------

 846315 -- DELICIOUS  PUDDING



 3 tbsp. cornstarch
1/3 c. sugar
1/2 tsp. salt
2 c. milk
1 tsp. vanilla

 Combine cornstarch, sugar and salt.  Gradually add milk.   Heat to boiling over direct heat and boil gently 2 minutes, stirring constantly.  Add vanilla.  To make chocolate pudding, add 1 1/2 squares (1 1/2 oz.) shaved unsweetened chocolate when milk is added to cornstarch mixture.  Then cook as directed for Delicious Pudding.  

------------------------

 846316 -- OLD - FASHIONED  PENUCHE



 3 c. light brown sugar, firmly packed
1 c. light cream
1 tbsp. butter
1 1/2 tsp. vanilla
2/3 c. walnuts, chopped

 Lightly butter a 9 x 5 x 3 inch loaf pan; then set aside.  In heavy 3-quart saucepan cook sugar and cream over low heat.  Stir with a wooden spoon to dissolve the sugar.  Cook, stirring constantly, until candy thermometer registers 234 degrees or until a little in cold water forms a soft ball.  Remove from heat and add the butter.  Set aside without stirring to cool until lukewarm (110 degrees).  Add vanilla extract.  With wooden spoon, beat until thick and creamy.  Stir in the nuts.  Quickly turn into the prepared loaf pan and let cool completely.  Wrap pan with foil.  Let stand overnight at room temperature.  

------------------------

 846317 -- LEMON  CUSTARD  SQUARES



  (This recipe came from a friend of my mother--back in the 30's when we had ice boxes!  The "ice" man came a couple times a week in the summer to deliver a 25, 50 or 100 pound block of ice.) 1 can sweetened condensed milk 
1/2 c. lemon juice
1 tsp. (each) grated lemon rind,
   baking powder
1 c. (each) brown sugar, uncooked
   oatmeal
2/3 c. oleo
1 1/2 c. flour
1/2 tsp. salt

 Blend milk, lemon juice and rind; cook and stir until it thickens, then set aside.  Mix rest of ingredients; spread 2/3 of the mixture in a greased 8x12 pan; pat down firmly.  Spread lemon mixture over this; top with remaining oat and flour mixture and bake 25 minutes at 350 degrees until edges are brown; let cool in pan; cut in small squares (can be stored in ice box for 3 weeks).  

------------------------

 846318 -- PUDDING  COOKIES



 1 c. Bisquick
1 pkg. instant pudding
1/3 c. oil
1 egg

 Mix all ingredients, drop by spoonfuls on ungreased cookie sheet.  Flatten with glass coated with sugar.  Bake at 375 degrees for 8 minutes.  

------------------------

 846319 -- DIRT  PUDDING



 20 oreo cookies
2 (3 oz.) pkg. French vanilla pudding
1/2 stick melted butter
1 98 oz.) pkg. cream cheese
1 c. powdered sugar
3 1/2 c. milk
1 (8 oz.) carton Cool Whip

 Smash cookies with rolling pin.  Combine cookies, pudding, butter, cream cheese, powdered sugar and milk.  Mix well with electric mixer.  Fold in Cool Whip.  Refrigerate.  

------------------------

 846320 -- BANANA  PUDDING



 --Mix:--

1 c. sugar
1 egg
1 c. chopped pecan

 Spread thinly on a greased cookie sheet, bake 300 degree oven 20 minutes or until nicely brown.  Cool and break into corn flake size pieces.  --Mix (2 or 3 minutes):--

1 sm. instant vanilla pudding
1 c. milk
1 c. sour cream

 Place in layers in oblong pyrex dish.  (1). bananas, 4 to 5 large (2). layer pudding, (3). crust.  Repeat until all gone and top with Cool Whip.  

------------------------

 846321 -- PUDDING  CHIP  COOKIES



 2 1/4 c. unsifted all-purpose flour
1 tsp. baking soda
1 c. butter or margarine, softened
1/4 c. granulated sugar
3/4 c. firmly packed light brown sugar
1 pkg. (4 serving size) Jell-O
   vanilla flavor instant pudding &
   pie filling
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. semi-sweet chocolate
   chips
1 c. chopped nuts

 Mix flour with baking soda.  Combine butter, sugar, brown sugar, pudding mix and vanilla in a large bowl; beat until smooth and creamy.  Beat in eggs.  Gradually add flour mixture.  Then stir in chips and nuts.  (Batter will be stiff.)  Drop by rounded teaspoon onto ungreased baking sheets, about 2 inches apart.  Bake at 350-375 degrees for 8-10 minutes or until lightly browned.  Remove from pan to cooling rack immediately.  Makes about 7 dozen cookies.  Store in airtight container.  Cindy Pallme Joan Rask 

------------------------

 846322 -- CHOCOLATE  CHIP  COOKIES  (PUDDING  MIX)



 2 1/4 c. flour
1 tsp. baking soda
1 c. butter
1/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
14 oz. pkg. vanilla instant pudding
2 eggs
1 (12 oz.) pkg. chocolate chips

 Mix ingredients together.  Bake at 375 degrees for 10 minutes.  

------------------------

 846323 -- CHOCOLATE  CHIP  PUDDING  COOKIES



 2 1/4 c. all-purpose flour
1 tsp. baking soda
1 c. butter or margarine
1/4 c. granulated sugar
3/4 c. brown sugar
1 (4 serving) pkg. Jello milk
   chocolate instant pudding
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips

 Mix flour with baking soda and set aside.  Combine butter with the sugars, pudding mix, and vanilla in a large bowl.  Beat until smooth and creamy.  Beat in eggs.  Gradually add flour mixture; then stir in chips.  Batter will be stiff.  Drop by rounded teaspoonfuls onto ungreased baking sheets, about 2 inches apart.  Bake at 375 degrees for 8 to 10 minutes.  Makes 7 dozen.  

------------------------

 846324 -- PUDDING  COOKIES



 2 1/4 c. flour
1 tsp. baking soda
1 c. margarine
1/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
2 eggs
1 (16 oz.) pkg. chocolate chips
Walnuts (optional)
1 pkg. instant vanilla pudding

 Mix flour and soda.  Combine margarine, sugars, vanilla, pudding; beat until smooth and creamy.  Beat in eggs and add chips.  Drop on cookie sheet.  Bake at 375 degrees for 8-10 minutes.  Do not over cook.  

------------------------

 846325 -- OATMEAL  PUDDING  COOKIES



 1 c. oleo
3/4 c. brown sugar
1/4 c. white sugar
2 eggs
1/2 c. instant vanilla pudding
3 c. oatmeal
1 1/4 c. flour
1 tsp. soda
Coconut or raisins, if desired

 Cream oleo and sugars.  Add rest of ingredients.  Drop on pan.  

------------------------

 846326 -- PENUCHE



  (A brown-sugar fudge studded with pecans.)  Penuche has a creamy texture and carmel flavor. 2 c. firmly packed dark brown sugar
3/4 c. milk
1/8 tsp. salt
1/4 c. unsalted butter, at room
   temperature
1 tsp. vanilla
1 c. coarsely chopped pecans

 Grease an 8 inch square pan with butter.  In a large, heavy saucepan, combine the sugar, milk and salt.  Cook over moderate heat, stirring constantly, until the mixture comes to a boil.  Continue cooking, without stirring, to the softball stage (236 degrees on candy thermometer).  Remove from heat and stir in the butter and vanilla.  Set aside until the candy cool to lukewarm (110 degrees).  With a wooden spoon, beat the fudge until it becomes thick and begins to loose its gloss.  Quickly stir in pecans.  Pour the fudge into prepared pan.  Cool in the pan on a wire rack.  When fudge is firm and completely cool, cut into squares.  

------------------------

 846327 -- BROWNIE  FUDGE  PUDDING



 1 c. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar
3/4 c. walnuts
1/2 c. milk
2 tbsp. cocoa
1 tsp. vanilla
2 tbsp. salad oil

 Stir together all dry ingredients and nuts.  Add milk, vanilla and salad oil.  Pour into greased 8" pan.  Mix 3/4 cup brown sugar with 1/4 cup cocoa and sprinkle over the batter.  Pour 1 3/4 cups hot water over entire batter.  DO NO STIR.  Bake at 350 degrees or less for 40 minutes.  Comes out with batter on top and fudge sauce on bottom.  Serve with vanilla ice cream.  

------------------------

 846328 -- BURNT  SUGAR  PUDDING



 1 1/2 c. cake flour, sift before
   measuring
2 1/4 tsp. baking powder
1/8 tsp. salt
6 tbsp. soft butter
1/2 c. sugar
2 eggs
1/2 c. evaporated milk

--BURNT SUGAR SYRUP:--

3/4 c. sugar
3/4 c. water

--CARAMEL SAUCE:--

6 tbsp. sugar
3 tbsp. flour
1/4 tsp. salt
6 tbsp. water
3/4 c. evaporated milk
3/4 tsp. vanilla

 BURNT SUGAR PUDDING:  Sift before measuring 1 1/2 cups cake flour.  Resift with 2 1/4 teaspoons baking powder and 1/8 teaspoon salt.  Cream together until light and fluffy 6 tablespoons and 1/2 cup sugar.  Add one at a time beating vigorously 2 eggs.  Add flour mixture alternately with a mixture of 1/4 cup burnt sugar syrup and 1/2 cup evaporated milk.  Beat until smooth after each addition.  Pour into greased 8"x8"x2" pan.  Bake 35 minutes or until firm.  Cut into squares.  BURNT SUGAR SYRUP;  Heat iron griddle very hot and pour on very slowly 3/4 cup sugar, stirring constantly.  When brown, pour in 3/4 cup water; heat thoroughly.  CARAMEL SAUCE:  Mix in saucepan 6 tablespoons sugar, 3 tablespoons flour and 1/4 teaspoon salt.  Stir in 6 tablespoons water and 1/2 cup burnt sugar syrup.  Boil 2 minutes, stirring constantly.  Add 3/4 cup evaporated milk and 3/4 teaspoons vanilla.  Serves 6.   

------------------------

 846329 -- EGG  CUSTARD



 4 eggs, minus 1 white
3 c. milk, heated
3/4 c. sugar
3/4 c. bread crumbs
1 tsp. vanilla

 Cook 25 minutes at 350 degrees.  Don't open oven door.  Bake until knife comes out clean.  Be sure to bake in a pan of water.  Serves 8.  

------------------------

 846329 -- EGG  CUSTARD



 4 eggs, minus 1 white
3 c. milk, heated
3/4 c. sugar
3/4 c. bread crumbs
1 tsp. vanilla

 Cook 25 minutes at 350 degrees.  Don't open oven door.  Bake until knife comes out clean.  Be sure to bake in a pan of water.  Serves 8.  

------------------------

 846330 -- EGG  CUSTARD



 4 eggs, beaten slightly
1/2 tsp. salt
1/2 c. sugar
1 tsp. vanilla
3 c. milk, scalded
Nutmeg to taste

 Mix beaten eggs, sugar and salt together.  Add vanilla.  Mix in scalded milk and nutmeg.  Pour into 9" pie shell.  Bake at 450 degrees for 10 minutes then reduce heat to 325 degrees for 30 to 40 minutes.   

------------------------

 846331 -- FAMOUS  GRAPENUT  PUDDING



 1 qt. milk
1 c. Grapenuts
4 eggs, beaten
1 c. sugar
Dash salt
1 tsp. vanilla
Nutmeg

 Warm the milk, then pour over Grapenuts in bowl.  Let stand 15 minutes.  Then add beaten eggs, sugar, salt and vanilla, stirring to mix very well.  Pour into 13"x9"x2" baking pan or dish.  Sprinkle nutmeg over top just before baking.  Place pan in larger pan with 1" or 2" of hot water in bottom of pan.  Bake at 350 degrees for 1 hour or until custard is set (test by inserting table knife into center.  It should come out clean if pudding is done.  If not, bake 5 minutes or 10 minutes longer.)  May use 1/2 recipe.  

------------------------

 846332 -- GRANDMA'S  DELUXE  BANANA  PUDDING



 2 sm. pkgs. vanilla French vanilla
   pudding
1 can Eagle Brand milk
1 lg. container Cool Whip
Vanilla wafers
Bananas

 Make 2 small packages vanilla or French vanilla instant pudding according to directions on package.  Add 1 can Eagle Brand condensed milk.  Beat with mixer.  Beat in 1 large container Cool Whip.  Layer vanilla wafers, banana and pudding.  (Takes lots of bananas.)  

------------------------

 846333 -- INDIAN  PUDDING



 1/4 c. molasses
3 tbsp. cornstarch
3 1/2 c. milk, scalded
1 egg, beaten
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
2 tbsp. butter
1/2 c. cold milk

 Scald milk and add molasses and cornmeal to it.  Stir to mix and cook gently, stirring until thick.  Remove from heat.  Blend egg, sugar, salt, cinnamon and ginger.  Add to cornmeal mixture.  Pour into greased quart casserole.  Bake 30 minutes in a 350 degree oven.  Add butter and cold milk.  Don't stir, but continue baking for another hour.  You can gild this lily and serve with vanilla ice cream.  Serves 6.    

------------------------

 846334 -- QUICK  BANANA  PUDDING



 1 lg. pkg. instant vanilla pudding
   (use only 2 c. milk)
1 can Eagle Brand milk
12 oz. Cool Whip
1 box vanilla wafers
5 or 6 bananas, sliced

 Mix instant pudding with only 2 cups milk.  Add Eagle Brand and Cool Whip.  Layer vanilla wafers, banana slices and pudding.  Chill and serve.  

------------------------

 846335 -- RHODA'S  NOODLE  KUGEL  (PUDDING)



 1/2 lb. thin egg noodles
4 med. eggs
8 oz. sour cream
1/2 c. sugar
1/2 lb. melted butter (reserve some
   for topping)*
1/4 lb. cream cheese
1/2 tsp. vanilla
1/2 lb. cottage cheese
1/2 tsp. lemon juice

--TOPPING:--

1 c. graham cracker crumbs
4 tbsp. sugar
*Butter (from above), to moisten
Dash of cinnamon, on top

 Cook noodles about 20 minutes in salted water; drain very well.  Mix remaining ingredients in blender; combine with noodles and pour into buttered 9"x12" pan.  Combine topping ingredients; spread on top of noodles.  Bake at 350 degrees for 1 hour.  Important to let stand before cutting.  May be used as hors d'oeuvres, side dish or as a dessert.  Dade/Broward Chapt. 

------------------------

 846336 -- OLD  FASHIONED  CORN  PUDDING



 1 can yellow cream style corn
2 eggs
1 or 2 tsp. flour
1/2 c. evaporated milk
1/2 c. sugar
Pinch baking powder

 Mix all ingredients together and pour into baking dish.  Dot with butter and pepper.  Bake at 350 to 400 degrees until brown and set, about 40 to 50 minutes.   

------------------------

 846337 -- CORN  PUDDING



 2 tbsp. cornstarch
2 lg. eggs
1/4 c. sugar
2 tbsp. melted butter or margarine
12 oz. can evaporated milk
16 oz. can cream style corn

 Mix first three ingredients.  Melt margarine in baking dish.  Pour  mixture over melted margarine.  Bake 350 degrees until firm in middle.  

------------------------

 846338 -- NOODLE  PUDDING



 1 lb. broad egg noodles
1 pt. sour cream
1 lb. cottage cheese
1 c. milk
2 tsp. salt
4 tbsp. sugar
6 tbsp. melted butter or margarine
Chopped apple, skin removed
Cornflake crumbs (make them yourself)
Extra butter or margarine

 Cook noodles al dente, drain and rinse with cold water.  Combine all the other ingredients.  Mix into the noodles.  Place mixture in buttered casserole.  Top with crushed cornflakes.  Dot with butter.  Bake in preheated 350 degree oven for 1 to 1 1/2 hours or until bubbly on top.  

------------------------

 846339 -- SWEET  NOODLE  PUDDING



 1/2 lb. wide egg noodles
1 stick butter (softened)
4 oz. cream cheese
3 well beaten eggs
3/4 c. apricot nectar
3/4 c. milk
3/4 to 1 c. sugar

--TOPPING:  (optional)--

3/4 c. sugar
1 c. Kellogg's corn flake crumbs
1 tsp. cinnamon
1 stick butter (softened)

 Boil noodles.  Add butter and cream cheese.  Mix with noodles.  Combine eggs, apricot nectar, milk and sugar.  Add to noodle mixture and place in a well greased 9 x 9 x 2 pan.  Mix topping ingredients together.  Place on top of noodle mixture.  Bake at 350 degrees for 1 hour.  

------------------------

 846340 -- UNCOOKED  NOODLE  PUDDING



 1 lb. med. noodles
1 lb. cream cheese
2 sticks butter or margarine (I use
   margarine)
1 lb. cottage cheese
1 1/2 c. sugar (I use 1 c.)
2 tsp. vanilla
6 eggs
3 c. milk
Pinch salt

 Combine melted butter, cream cheese, sugar, vanilla, cottage cheese, eggs, milk and salt.  Add noodles and stir.  Bake approximately 1 hour at 350 degrees.  This is the easiest and most delicious recipe I've come across for noodle pudding.  Enjoy!!  

------------------------

 846341 -- GRAMMY  ELLIE'S  SWEET  NOODLE  PUDDING



 1 lb. med. noodles (or 1/2 med. and
   1/2 fine)
4 eggs, beaten
1 c. sugar
2 tsp. salt (can use less)
2 apples or peaches, pared & sliced
2 c. water
4 tbsp. oil
1 tsp. vanilla
Grated rind or 2 lemons
Cinnamon to taste

 Cook and drain noodles.  Add all ingredients and mix together.  Pour into greased roasting pan.  Sprinkle extra cinnamon on top.  Bake at 350 degrees until browned, 45 minutes or more.  

------------------------

 846342 -- NOODLE  PUDDING



 1/2 lb. wide egg noodles
6 eggs
1 pt. sour cream
1 lb. cottage cheese
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese, softened
1/4 lb. butter or margarine
1/2 c. sugar

--TOPPING:  (OPTIONAL)--

2 1/2 c. Corn Flake crumbs
1/4 lb. margarine
1/2 c. granulated sugar

 Mix together eggs, sour cream, cottage cheese, vanilla, cream cheese, butter and sugar.  Add cooked noodles and mix well.  Bake 1/2 hour at 350 degrees, 1/2 hour at 325 degrees, and 1/2 hour at 300 degrees.    OPTIONAL  TOPPING:  Mix together all the topping ingredients.  Sprinkle generously over the noodle pudding.  Bake as above.  

------------------------

 846343 -- THE  BEST  NOODLE  PUDDING



 3/4 stick margarine
1 (3 oz.) pkg. cream cheese
1/2 c. sugar
3 eggs, well beaten
3/4 c. milk
3/4 c. apricot or peach nectar
1/2 lb. egg noodles, cooked
1 c. Corn Flake crumbs
1 tsp. cinnamon
1/4 c. sugar
3/4 stick margarine

 Combine first 6 ingredients.  Mix with electric mixer until blended.  Mixture may be lumpy.  Add cooked noodles to mixture, stirring gently.  Pour noodles and liquid into 9 x 9 inch baking pan.  Mix remaining ingredients in separate bowl.  Use fingers or a pastry cutter to blend and form crumbs.  Cover top of pudding mixture with crumbs.  Bake at 350 degrees for 1 hour.  Let cool slightly before serving.  Recipe may be doubled.  

------------------------

 846344 -- DIRT  PUDDINGS



 1 1/4 lb. Oreo cookies

 Crumble into crumbs in food processor or food chopper.  Mix: 1/2 stick oleo
8 oz. cream cheese
1 c. powdered sugar

 Mix: 2 sm. French vanilla instant pudding
3 1/2 c. milk

 Fold in cream cheese mixture to pudding mixture and then fold in 16 ounce Cool Whip.  Layer into plastic flower pot (no hole) ending with cookie crumbs on top.  Start with thin layer of cookies in bottom of pot and then layer of pudding.  Continue layers, ending with crumbs on top.  Put pudding in refrigerator and let it set a few hours.  Wrap the stem of a bunch of artificial flowers with saran wrap and insert in center of flower pot.  You may put a ribbon around pot and use a bow if you want it to look pretty.  

------------------------

 846345 -- BANANA  PUDDING



 1 (8 oz.) cream cheese
1 can Eagle Brand milk
2 c. milk
1 (6 oz.) instant vanilla pudding
10-12 vanilla wafers or more
1 lg. carton Cool Whip
4 lg. bananas

 Cream cream cheese and Eagle Brand milk.  Mix pudding with milk by directions on box.  Combine both mixtures and add 1/2 Cool Whip.  Layer vanilla wafers, pudding, bananas and rest of Cool Whip.  

------------------------

 846346 -- RICH  BANANA  PUDDING



 1 (14 oz.) Eagle Brand milk
1 1/2 c. cold water
1 (3 1/2 oz.) pkg. instant vanilla
   pudding
2 c. (1 pt.) whipped cream, whipped
35 vanilla wafers
3 med. bananas, sliced & dipped in
   lemon juice

 In large mixing bowl, combine Eagle Brand milk and water.  Add pudding mix, beat until well blended.  Chill 5 minutes.  Fold in whipped cream.  Layer in 2 1/2 quart glass serving bowl, starting with pudding, then wafers and bananas, ending with pudding mixture.  Chill thoroughly.  

------------------------

 846347 -- VANILLA  CREME  PUDDING



 1 c. sugar
1/4 tsp. salt
3 tbsp. flour
1/2 stick butter, melted & cooled
3 egg yolks
2 c. milk
1 tsp. vanilla
1 box vanilla wafers

 Mix well sugar, salt and flour.  Set aside.  Blend egg yolks with milk.  Add dry ingredients to liquids and mix well.    Cook in saucepan until thick and creamy.  Add vanilla.  Layer wafers and pudding, beginning and ending with wafers.  "This is a favorite of my son, Chris and his friends at SMU - foolproof and wonderful."  

------------------------

 846348 -- BANANA  PUDDING



 3 sm. boxes instant vanilla pudding
16 oz. sour cream
Bananas
3 c. milk
12 oz. Cool Whip
Vanilla wafers

 Mix milk with pudding.  Stir in sour cream and Cool Whip.  Layer with bananas and cookies.  Mix and let it set in the refrigerator overnight.  It is delicious.  Try it!  

------------------------

 846349 -- BANANA  PUDDING  SUPREME



 1 pkg. (8 oz.) cream cheese
1 can (14 oz.) sweetened condensed
   milk
2 c. milk
1 pkg. (6 oz.) instant vanilla
   pudding mix
1 carton (8 oz.) nondairy whipped
   topping
4 bananas, sliced
1 box (12 oz.) vanilla wafers

 Cream the cheese until smooth.  Stir in sweetened condensed milk and pudding mix.  Fold in half of the whipped topping.  Layer pudding, cookies and bananas in dish.  Top with remaining topping.  Chill.  Yield 10-12 servings.   

------------------------

 846351 -- BAKED  INDIAN  PUDDING



 3 c. milk
1/4 c. molasses
2 tbsp. sugar
2 tbsp. butter
1/4 tsp. salt
1/8 tsp. baking powder
1 egg
1/2 c. cornmeal

 Mix all ingredients thoroughly with half the milk and bake at 450 degrees until mixture boils.  Stir in remaining half of hot milk and bake in a 350 degree oven for 5 to 7 hours.  Bake in a well greased stone crock.  Serve warm with whipped cream or vanilla ice cream.  Serves 6.   

------------------------

 846352 -- BAKED  PINEAPPLE  DATE  PUDDING



 1 c. drained pineapple chunks
1 c. coarsely chopped walnuts
1 tsp. baking powder
3 egg whites, beaten stiff
1 tsp. vanilla
1 c. chopped dates
1/2 c. flour
1/2 tsp. salt
3 egg yolks, beaten
3/4 c. sugar

 Combine the pineapple, dates and walnuts.  Sift the flour and baking powder and salt and add to fruit mixture.  Mix well and set aside.  Combine egg yolks with vanilla and gradually beat in sugar.  Stir in fruit and flour mixture then fold in beaten egg whites.  Bake in greased shallow 8"x12" pan in 325 degree oven for about 35 minutes.  Break or cut into pieces and serve warm or cold with whipped cream.    

------------------------

 846353 -- SOFT  CUSTARD



 3 c. milk
1/3 c. sugar
1/4 tsp. salt
3 eggs, beaten
1 tsp. vanilla

 Scald milk with sugar and salt in top of double boiler.  Beat eggs well and slowly stir in the hot milk.  Return to double boiler and cook over simmering water, stirring constantly, until mixture just coats a metal spoon.  Custard will thicken somewhat on cooling, so do not try to cook until thick for this will cause it to curdle.  Remove immediately from heat and set pan in cold water; add vanilla, and chill before serving.  5 servings.  

------------------------

 846354 -- TAPIOCA  PUDDING



 2 pkg. tapioca pudding
1 lg. can pineapple tidbits
1 can mandarin oranges
1 tbsp. orange Tang
1 med. Cool Whip

 Drain juice from fruit.  Add juice to water to make 3 cups.  Add tapioca pudding and Tang.  Bring to a boil.  Remove from heat and let cool.  When thoroughly cooled, add fruit and Cool Whip.  Stir well; set in refrigerator.  Ready to serve.  

------------------------

 846355 -- JEWISH  NOODLE  PUDDING



 12 oz. pkg. "Light and Fluffy Noodles" 
1 stick oleo, melted
3/4 c. sugar
1/2 c. milk
1 (8 oz.) sour cream
1 (12 oz.) sm. curd cottage cheese
1 tsp. vanilla
4 eggs, lightly beaten
1 can Dole crushed pineapple, natural
   with juice

 Make noodles according to package.  Combine remaining ingredients, add to noodles.  Toss in big bowl and mix well (lightly).  Pour in 9 x 13 inch glass dish.  Sprinkle lightly with cinnamon.  Bake at 350 degrees for 50 minutes.  (May also add 2 small cans of mandarin oranges, but pour juice out of one of them.) DO  NOT  COVER.  

------------------------

 846356 -- PEASE  PUDDING



 1 lb. split peas
Seasoning, as required
Bacon or ham stock
1 lg. potato

 Wash split peas and plate with cut up potato in muslin bag.  Simmer for two hours in stock until peas are soft.    Mash in a bowl with a little stock and serve hot or cold.  (Hosterman) 

------------------------

 846357 -- PISTACHIO  PUDDING



 1 (3 oz.) pkg. pistachio pudding
1 (15 or 16 oz.) can crushed pineapple
2 c. miniature marshmallows
1 (8 oz.) Cool Whip

 Add pineapple and juice to package of pudding.  Stir in 2 cups of marshmallows and Cool Whip.  Refrigerate.  

------------------------

 846358 -- PINEAPPLE  PUDDING



 1 stick of butter or margarine
1/2 c. sugar
Dash of cinnamon
4 eggs
Pinch of salt
5 slices of bread (cubed)
1 can (regular size) crushed pineapple

 Cream well butter or margarine with sugar.  Add eggs, beaten, salt, cubed bread and well drained crushed pineapple.  Pour into greased Pyrex dish top with cinnamon.  Bake at 350 degrees uncovered for 45 minutes.  Serves 6.  

------------------------

 846359 -- QUICK  PISTACHIO  PUDDING



 1 pkg. pistachio instant pudding
   (Jello)
1 (20 oz.) can crushed pineapple,
   undrained
8 oz. Cool Whip (not house brand)
2 c. miniature marshmallows

 Mix dry pudding in pineapple; add Cool Whip, marshmallows, 1/2 cup coarsely chopped nuts.  Mix well, refrigerate 4 hours before serving.  

------------------------

 846360 -- BANANA  PUDDING



 8 oz. Cool Whip
Banana cream pudding, instant
Vanilla pudding, instant
3 c. milk
3 bananas

 Cut up bananas and mix in.  

------------------------

 846361 -- PEACH  JELLO  PUDDING



 1 pkg. peach Jello (3 oz.)
1 pkg. instant vanilla pudding
1 pkg. regular vanilla pudding

 Put Jello and puddings in bowl, add 2 cups boiling water, beat with mixer. Cool.  Add 1 (8 oz.) Cool Whip and 1 large can of drained peaches.  

------------------------

 846362 -- ST.  PETER'S  PUDDING



  This is a "must have" at our holiday dinners.  NEVER ADD OR SUBSTITUTE OTHER FRUITS. 2 env. unflavored gelatin
2 tbsp. sugar
6 oranges
Orange juice
2 c. sugar
1 c. seedless grapes, halved
1/2 c. chopped walnuts
1/2 c. light raisins
12 pitted dates, cut in sm. pieces
12 maraschino cherries in quarters
1/2 c. lemon juice
Whipped cream

 In small saucepan combine gelatin and 2 tablespoons sugar; add 1 cup water.  Stir over low heat until gelatin is dissolved.  Set aside.  Peel oranges, cut into sections holding over bowl to catch juice.  Measure juice - add enough more to equal 2 cups.  Pour orange juice into large bowl, add lemon juice, 2 cups sugar and the gelatin mixture; stir until sugar is dissolved.  Refrigerate, stirring occasionally until consistency of unbeaten egg white.  Fold in orange sections, grapes, walnuts, raisins, dates and cherries.  Turn into pretty 12 cup serving bowl.  Refrigerate at least 12 hours.  Serve, garnished with whipped cream right from bowl or serve as salad.  

------------------------

 846363 -- PISTACHIO  PUDDING



 1 lg. container Cool Whip
1 (16 oz.) can crushed pineapple (do
   not drain)
1 pkg. instant pistachio pudding

 Mix pudding and pineapple.  Blend in Cool Whip.  Refrigerate for 2 hours.  

------------------------

 846364 -- NOODLE  PUDDING



 6 eggs
1 lg. (1 lb.) container cottage cheese
1 pt. sour cream
2 or 3 tbsp. cream cheese (optional)
3/4 c. sugar
1 tsp. vanilla
1/2 lb. pkg. broad noodles (U)

 Boil noodles as directed on package.  Beat other ingredients together.  Mix with boiled noodles.  Pour into 9 x 14 inch pan.  Bake at 350 degrees for 3/4 hour.  

------------------------

 846365 -- YORKSHIRE  PUDDINGS



  Mix 2 eggs, 2 cups of milk and 1 cup of plain flour into a batter.  Allow to stand for 1 hour then remix.   Grease or oil baking tins.  Pour a depth of 1/2 inch of batter into the tins.  Bake for 20 minutes at 450 degrees or until risen and light brown.  Serve with gravy.  

------------------------

 846366 -- CHOCOLATE  PUDDING  MIX



 2 1/4 c. instant dry milk
1 c. sugar
1/2 c. cornstarch (do not pack)
2/3 c. unsweetened cocoa, measured,
   then sifted
1/4 tsp. salt

 Combine all ingredients and mix thoroughly.  Yields four 1 cup batches.  Each batch makes 4 servings.  Divide batches into 4 plastic bags.  Mix will keep for months if bags are kept in a covered container.  To make up pudding:  Put 1 cup mix into saucepan and add 1 cup water and 1 cup milk.  Bring to a boil, stirring constantly.  Simmer 1 minute, stirring constantly.  Remove from heat and stir in 1 tablespoon unsalted margarine and 1/2 teaspoon vanilla extract.  Strain into individual custard cups, cover with plastic and chill.  Makes 4 servings.  

------------------------

 846367 -- NOODLE  PUDDING



  Cook according to package directions 1 pound of broad egg noodles.  Drain with cold water and mix noodles with: 1 pt. sour cream
1 lb. cottage cheese
1 c. milk
2 1/2 tsp. salt
4 tbsp. sugar
6 tbsp. melted butter

 Place in greased casserole; top with crushed corn flakes.  Dot with lots of butter; bake at 375 degrees for 1 1/2 hours.  This may be frozen, or may be prepared one day in advance.  

------------------------

 846368 -- YORKSHIRE  PUDDING



 1/2 lb. plain flour
1/2 pt. milk or water
1 egg
Pinch of salt
1 oz. drippings

 Mix flour and salt.  Make a hole in the center and add egg and half of milk and water.  Make into smooth paste and beat for 5 minutes.  Add the rest of the liquid and stand aside for at least 1/2 hour.  Heat the drippings in a baking tin and pour in the batter.  Cook at 375 to 400 degrees for 40 to 45 minutes.  For the little batter, pour enough heated fat into each section just to cover bottom of tin, then divide the mixture between them.  I should think about 25 minutes but do not open oven for a while in the beginning; either size or the cold air will make it fall flat on its face.  Good luck!  

------------------------

 846369 -- PENUCHE



 2 c. brown sugar
2/3 c. cream or evaporated milk
1/8 tsp. salt
1 tbsp. butter or margarine
1 tsp. vanilla

 Combine sugar, cream and salt in saucepan.  Stir over medium heat to boiling then simmer without stirring until candy thermometer registers 240 degrees, about 30 minutes.  Remove from heat, place pan on wire rack.  Place cut up butter on top of hot mixture, do not stir.  Let cool to 110 degrees, then add vanilla and beat until candy is thick and loses its sheen, about 3 to 5 minutes.  Press mixture into a lined 9" loaf pan.  Refrigerate.  Cut into 32 pieces.  Creighton 

------------------------

 846370 -- BLUEBIRD  PUDDING



  The birds love this food so much, it's hard to keep on hand! 3 lb. yellow corn meal
1 lb. grease (can be bacon drippings,
   oleo, lard, Crisco, etc.)
1 lb. peanut butter
2 c. corn syrup (white)

 Mix together and put in covered container.  Store in refrigerator.  We have about an 18 x 4 x 4 in which we drilled holes 1 1/2 inch deep and 1 1/2 inch in diameter, 4 to a side with a peg under each.  During the winter we fill it at least once a day and all kinds of birds are there continually.  

------------------------

 846371 -- EASY  BOILED  CUSTARD



 2 pkg. vanilla instant pudding mix
1 can Eagle Brand milk
1/2 gal. milk
Vanilla flavoring to taste

 Mix pudding mix and Eagle Brand milk.  Gradually add milk in a large mixing bowl.  Keep in refrigerator.  Makes 1 gallon.  

------------------------

 846372 -- SUGAR  PLUM  PUDDING



 2 c. flour
1 1/2 c. sugar
1 1/4 tsp. soda
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
3/4 c. Wesson oil
2 eggs
1 c. buttermilk
1 c. chopped nuts
1 c. cooked prunes

 Mix above ingredients.  Pour into a 9x13 inch pan.  Bake 40 minutes in 325 degree heated oven. --GLAZE:--

1 c. sugar
1/2 c. buttermilk
1 tbsp. white corn syrup
1 stick margarine

 Combine ingredients in pan.  Bring to a boil.  Pour over cake while hot.  

------------------------

 846373 -- WALNUT  PENUCHE



 1 1/2 c. walnuts (6 oz.) chopped coarse
2/3 c. margarine
1 c. packed light brown sugar
1 can (14 oz.) sweetened condensed
   milk
1 1/2 tsp. vanilla

 Line an 8 inch square pan with foil, letting foil extend above 2 sides.  Grease lightly.  Spread nuts in a 9 inch Microwave pie plate.  Microwave uncovered on high 6 to 7 minutes, stirring 3 times until toasted.  Melt butter in a 2 1/2 or 3 quart microwave bowl.  Stir in sugar and milk until blended.  Microwave uncovered on high 7 to 9 minutes, stirring 4 times until mixture thickens and is a caramel color.    Add vanilla.  Beat with an electric mixer 3 to 4 minutes until shiny.  Add walnuts and beat on low speed 1 minute.  Spread in prepared pan.  Cool then cover and refrigerate until firm.  Cut into 1 inch squares.  

------------------------

 846374 -- NO  COOK  BOILED  CUSTARD



 3 qts. milk
1 c. sugar
1 pt. Cool Whip
3 (3 3/4 oz.) pkgs. instant French
   vanilla pudding
1 tsp. vanilla

 Mix the pudding mix with a little milk and then beat 5 minutes with mixer.  Add sugar and Cool Whip and beat with mixer 3 minutes more.  Stir in vanilla.  Pour in container and refrigerate.  Makes 1 gallon.  

------------------------

 846375 -- PINEAPPLE  PUDDING  STUFFING



 1 can crushed pineapple with juice
3 eggs
1 c. sugar
1/2 lb. butter
4 c. bread cubes
1/2 c. milk

 In a casserole dish, pour the milk over the bread crumbs and let soak.  In a separate bowl, cream together the sugar and butter.  Beat the eggs and add to the creamed mixture.  Add the pineapple and mix well.  Pour the mixture over the bread cubes, but do not mix.  Sprinkle cinnamon on top, if desired.  Bake in a 350 degree oven for one hour.  May be served hot or cold.  Great with ham or turkey breast.  (Levittown) 

------------------------

 846376 -- INDIAN  PUDDING



 4 c. milk
1/2 c. light molasses
1/2 c. yellow corn meal
1/4 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
2 eggs, beaten
2 tbsp. orange peel, grated 
Ice cream (optional)

 Bring milk and molasses to scalding in 1 1/2-quart saucepan.  Combine cornmeal, sugar, cinnamon, nutmeg and salt in small mixing bowl.  Gradually add to milk-molasses mix, stirring constantly.  Cook over low heat, stirring occasionally, 5-10 minutes or until mixture thickens and comes to a boil.  Blend a little hot mixture with egg.  Return all to pan.  Cook 1 additional minute.  Stir in orange peel.  Cover and chill.  Serve with ice cream if desired.  

------------------------

 846377 -- BREAD  PUDDING



 4 slices buttered toast, quartered
1/3 c. raisins
2 eggs, slightly beaten
1/4 c. sugar
1/8 tsp. salt
1 tsp. vanilla
1 c. evaporated milk
1 c. boiling water
4 tbsp. sugar
1/4 tsp. cinnamon-sugar mixed, set
   aside

 Place toast into greased 1 1/2-quart casserole.  Sprinkle raisins over toast.  Combine eggs, 1/4 cup sugar, salt, milk, water and vanilla; pour over toast.  Let stand 10 minutes.  Sprinkle sugar and cinnamon over top.  Bake at 350 degrees for 30 minutes until knife inserted in center comes out clean.  Serves 6.  

------------------------

 846378 -- BREAD  PUDDING



 1 loaf bread
2 tsp. vanilla flavoring
1/2 c. butter
1/4 c. coconut
3/4 c. raisins
1 sm. can crushed pineapple
1 c. sugar
3 eggs
1 c. milk

 Tear bread into pieces.  Add rest of ingredients and mix well.  May need to add water to make mixture real moist.  Pour into 9x13 greased pan.  Bake at 350 degrees for 45-50 minutes.  

------------------------

 846379 -- PEANUT  BUTTER  PUDDING



 1 banana, cut into chunks
1/2 c. plain yogurt
1/2 c. peanut butter

 Blend in a blender until smooth and refrigerate.  I sometimes add raisins after blending.  You can also substitute other fruits.  Makes 2 servings.  Talk about nutritious!  

------------------------

 846380 -- VANILLA  PUDDING  MIX



 4 c. dry milk
2 c. sugar
1 1/2 c. cornstarch
1 tsp. salt
Butter
Vanilla

 Combine all ingredients.  Sift 6 times thoroughly.  Store at room temperature in covered container.    To Use:  Combine 1 1/4 cups mix with 1 cup milk and 3/4 cup water, cooking over medium heat until smooth.  Soon as it thickens, stir in 4 tablespoons butter and 1 1/2 teaspoon vanilla.  Remove from heat.  Makes 4 servings.  Chocolate Pudding:  Prepare as for vanilla pudding, but add to the 3/4 cup water, 2 ounces melted unsweetened solid baking chocolate and 2 tablespoons butter.  Add remaining ingredients and mix well.  Cover and refrigerate.  Makes 6 servings.  

------------------------

 846381 -- NOODLE  PUDDING  (KUEGEL)



 1 (16 oz.) med. size egg noodles
1 1/2 sticks butter or margarine
3/4 c. graham cracker crumbs
1/2 lb. creamed cottage cheese
1 (4 oz.) cream cheese
1/2 pt. sour cream
3/4 c. sugar (5 tsp. Sweet `n Low)
5 eggs
1 tbsp. vanilla
9 x 12 inch pan

 Preheat oven to 350 degrees.  Melt butter in a 9 x 12 inch pan.  Take out 6 teaspoons of butter and mix well with graham cracker crumbs.  Set aside.  Pour the rest of the butter into the already cooked and drained noodles.  Mix all the other ingredients together in blender.  Add this mixture to the noodles.  Pour it all into the pan.  Top with graham cracker crumbs.  Bake for 1 hour at 350 degrees.  Cool, then serve.  

------------------------

 846382 -- FARFEL  PUDDING



 3 eggs
1/4 c. sugar
2 c. farfel
2 c. cream style cottage cheese
1 c. sour cream
1/3 c. margarine, melted
1/2 c. raisins
1/2 c. apricot preserves
1/2 c. walnuts, finely chopped
3 tbsp. sugar
1 tsp. cinnamon

 In mixing bowl, beat eggs until light.  Gradually beat 1/4 cup sugar until fluffy.  Soak farfel in cold water.  Squeeze out excess water.  Add farfel, cottage cheese, sour cream, margarine, raisins and preserves to egg mixture and blend well.  Use 12 x 7 x 2 inch baking dish.  Mix nuts, sugar and cinnamon.  Sprinkle on top of farfel.  Bake 40-45 minutes at 350 degrees.  

------------------------

 846383 -- FRUITED  NOODLE  PUDDING



 8 oz. fine noodles
2 (10 oz.) cans mandarin oranges
1 (14 oz.) can crushed pineapple,
   well drained 
       (you may have to get next
   larger size)
4 eggs
1/2 c. sugar
1/4 lb. butter
1/2 pt. sour cream
1/2 lb. cream cheese
1 tsp. vanilla
5 cinnamon graham crackers, crushed
       (I use regular ones & add a
   pinch of cinnamon)

 Preheat oven to 325 degrees.  Grease a 13 x 9 inch baking dish.  Cook noodles as directed on package, drain, rinse in hot water and refrigerate.  In blender put eggs, sugar, butter, sour cream, cream cheese and vanilla.  Liquify 15 minutes.  This makes the pudding fluffy.  Mix noodles with drained fruit.  Add to blended ingredients.  Spoon into pan.  Sprinkle with crumbs.  Bake 45 minutes until set.  Let cool before cutting.  From A Muriel Stevens File 

------------------------

 846384 -- KOSHER  YORKSHIRE  PUDDING  FOR  BEEF



 1 sm. onion, thinly sliced
3 tbsp. Fleischmann's margarine
   (parve)
1 lg. ground chuck
1/2 c. frozen mixed vegetables
1 1/4 c. beef gravy (Kosher)
1/2 c. water
1/4 tsp. salt (or substitute Mrs.
   Dash spice)
Pinch of pepper
2 eggs
1 c. water
1 c. flour, sifted
1/2 tsp. salt

 Saute onion in 1 tablespoon margarine in small skillet until tender.  Add meat, break up pieces until brown.  Add frozen vegetables.  Combine gravy and water (2 cups).  Stir in 1/4 cup of gravy and water into meat and vegetables.  Blend well.  Add salt and pepper.  Bake on 425 degrees.  Melt rest of 2 tablespoons of margarine in 10 inch quiche dish (or use 10 inch pie plate) to heat up.  Beat eggs.  Add water and blend well.  Add flour and salt, heat until smooth.  Pour into heated quiche dish.  Spread meat and vegetables, filling evenly over batter.  Keep 1 inch plate edge clean.  Bake for 30 minutes or until brown and puffy.  Heat leftover gravy to serve with pudding.  

------------------------

 846385 -- SWEET  KUGEL  PUDDING



 1 lb. broad noodles, cooked
1 c. sugar
1 lb. cottage cheese
1 1/2 tsp. vanilla
1 c. white raisins
7 eggs
3 c. milk
1 pt. sour cream

--TOPPING:--

1/4 lb. butter
1/2 c. crumbled Corn Flakes
1 tsp. cinnamon
1 tsp. sugar

 Combine all of the pudding ingredients together in a large bowl.  Mix well.  Pour into a large pan and refrigerate overnight.  (The consistency will be loose.)  When ready to bake, mix the topping ingredients in a small bowl and sprinkle over pudding.  Dot the top with butter.  Bake at 350 degrees for 1 1/2 hours or until golden brown on top.  Serves 15-20 people.  

------------------------

 846386 -- NOODLE  PUDDING



 1 lb. broad noodles, cooked
1 lb. sm. curd cottage cheese
7 eggs, beaten
1 pt. sour cream
1/4 lb. margarine, melted
3/4 c. sugar
1 1/2 tsp. vanilla
3 c. milk
3/4 c. white raisins

 Mix all ingredients together in a large bowl and refrigerate overnight (if desired).  Prepare a 3 quart and a 2 quart casserole, well greased.  Divide mixture into both casseroles, add 1/2 cup of Corn Flake crumbs on top, 1 teaspoon of cinnamon and 2 tablespoons sugar.  Bake for 1 hour in a 350 degree oven.  

------------------------

 846387 -- NOODLE  PUDDING



 12 oz. broad noodles
7 eggs, separated
1 (16 oz.) sour cream
Cinnamon
1 (16 oz.) cottage cheese
2 c. sugar
Corn Flakes, crushed
1 stick butter

 Mash butter into sugar.  Mix with egg yolks.  Put in sour cream then cottage cheese.  Add boiled noodles.  Beat egg whites until stiff.  Fold in greased casserole.  Line bottom with crushed Corn Flakes.  Top with Corn Flakes.  Sprinkle with cinnamon and enjoy!  

------------------------

 846388 -- PENUCHE



 2 c. brown sugar
1/2 c. evaporated milk
1/4 c. water
1 tsp. vanilla
2 tbsp. butter
1/2 c. finely cut nuts

 Butter 8" square pan.  Mix brown sugar, evaporated milk and water in a heavy 2 quart saucepan.  Cook and stir over medium heat until mixture comes to a boil and sugar is dissolved.  Boil until candy reaches soft ball stage or 234 degrees on candy thermometer, stirring often.  Remove from heat; add vanilla, butter and nuts.  Beat until thick and creamy and starts to lose its shine.  Quickly spread in prepared pan.  Cool and cut into squares.  Yield: 25 pieces.  

------------------------

 846389 -- NOODLE  PUDDING  SOUFFLE



 1 (8 oz.) pkg. med. noodles
1/4 lb. butter or margarine, softened
1/2 c. sugar
1/2 pt. cottage cheese (1 c.)
1 pt. dairy sour cream (2 c.)
1/2 tsp. salt
2 tsp. vanilla extract
5 eggs
Cinnamon

 Preheat oven to 350 degrees.  Grease 13 x 9 inch baking dish.  In large saucepan, cook noodles in boiling, salted water until tender (8-10 minutes).  Drain and set aside.  In large bowl, beat butter and sugar.  Add cottage cheese, sour cream, salt and vanilla.  Mix in eggs, one at a time, beating after each addition.  Stir in cooked noodles.  Pour into greased baking dish.  Sprinkle with cinnamon.  Bake 50-55 minutes, until golden brown.  Let stand  5minutes before cutting into squares.  Can be frozen and reheated.  (Thaw overnight in refrigerator, then at room temperature.  Reheat at 350 degrees until heated through.)  

------------------------

 846390 -- NUT  PENUCHE



 1 lb. (2 1/4 c.) brown sugar, packed
3/4 c. milk
1/8 tsp. salt
2 1/2 tbsp. butter or margarine
1 tsp. vanilla
1/2 c. chopped nuts

 Combine sugar, milk and salt in heavy 2 quart saucepan.  Over medium heat stir until sugar dissolves.  If sugar crystals form on sides of pan, wipe them off.  When mixture comes to a boil, cook without stirring, until it reaches soft ball stage (230 degrees) on candy thermometer.    Remove from heat.  Add butter without stirring; cool to lukewarm (110 degrees).  Add vanilla and beat until mixture starts to thicken.  Add nuts and beat and stir until thick and creamy.  Pour at once into greased 9 x 5 x 3 inch loaf pan (do not scrape saucepan).  Mark into 24 pieces while warm and when cool and firm, cut into pieces.  Makes about 1 1/4 pounds.   (Can use Half and Half for the milk - makes richer candy).  Tuesday Nite Ladies  

------------------------

 846393 -- PUDDING  FOR  THE  BIRDS



 1/2 lb. lard or bacon grease
1 c. peanut butter
Uncooked oatmeal

 Mix up a nice yukky mess of the lard, peanut butter and uncooked oatmeal (as much oatmeal as you can add without making the pudding too dry).  Collect pine cones and stick them in the pudding then hang them from tree branches.   

------------------------

 846394 -- NOODLE  PUDDING  WITH  SOUR  CREAM



 8 oz. pkg. med. noodles
2 c. cream style cottage cheese
1 c. sour cream
1 tbsp. sugar
3 eggs, slightly beaten
1/2 c. melted butter or margarine
Salt & pepper to taste
3/4 c. golden raisins

 Preheat oven to 325 degrees.  Grease 2 1/2 quart casserole.  Cook noodles according to package directions; drain, rinse.  In mixing bowl blend cheese, sour cream, sugar and eggs and raisins.  Mix with noodles and butter or margarine.  Season with salt and pepper.  Turn into casserole, bake in preheated oven for 30 minutes.  Turn temperature down to 300 degrees.  Bake 30 minutes longer.    

------------------------

 846395 -- SOUTHERN  CORN  PUDDING



 2 tbsp. flour
2 tbsp. sugar
1 tsp. salt
2 tbsp. butter
3 eggs, well beaten
2 c. milk
2 c. caramel yellow corn

 Mix flour, sugar, salt.  Add beaten eggs, mix well.  Add milk and corn.  Mix well.  Pour into buttered 1 1/2 quart casserole.  Dot with butter, cook at 350 degrees until custard is firm.  About 45 minutes and add cheese and pimiento.  Stir until cheese has melted.  Pour sauce over green beans.  Bake at 350 degrees about 20 minutes.  Take out of oven and add one small can of French fried onions on top and put back in oven for about 10 minutes or until onions brown.  (An old N.C. recipe.)  

------------------------

 846396 -- HOT  FUDGE  PUDDINGS



 1 c. flour
3/4 c. sugar
2 tbsp. baking powder
2 tbsp. cocoa
Salt to taste

 1/2 c. milk
3 tbsp. melted shortening (butter)
1/2 c. nut meat

 Spread in bottom of pan.  Mix thoroughly 1 cup sugar, 4 tablespoons cocoa, sprinkle over top of batter, pour over all these mixtures 1 3/4 cups boiling water and bake at 350 degrees 30 minutes.  Serve warm with whipped topping.  (Note) this makes a cake like, then comes to the top with (a soft gooie bottom).  

------------------------

 846397 -- PUDDING - WICHES



 1 1/2 c. cold milk
1/2 c. creamy peanut butter
1 pkg. (4 serving size) Jello instant
   pudding and pie filling any flavor
24 graham crackers

 Add milk gradually to peanut butter, blending until smooth.  Add pudding mix.  Beat slowly with hand beater or at lowest speed of electric mixer until well blended (about 2 minutes).  Let stand 5 minutes.  Spread filling 1/2 inch thick on 12 of the crackers.  Top with remaining crackers.  Freeze until firm, about 3 hours.  Makes 12 sandwiches.  

------------------------

 846398 -- BOILED  CUSTARD



 4 whole eggs
1/2 c. sugar
1/4 tsp. salt
1 qt. sweet milk
2 tsp. vanilla extract (other
   flavoring, if desired)

 Beat eggs slightly with sugar and salt.  Scald, but do not boil milk, add milk very slowly to egg mixture, stirring all the time.  Pour custard into top of double boiler and cook over boiling water stirring constantly until mixture thickens enough to coat a metal spoon.  Don't cook too long as custard thickens while cooking.  Chill and serve.  Add a sprinkle of nutmeg on the top.  

------------------------

 846399 -- CHEESE  PUDDING



 8 slices white bread (trim edges)
1/2 c. margarine
3 c. milk
2 c. grated cheese
4 eggs
1 tsp. salt
1/3 tsp. dry mustard

 Spread the bread with margarine and cut each slice in 4 pieces.  Alternate layers of cheese and bread in baking dish so that cheese is on top.  Beat eggs, milk, salt and mustard, pour over cheese and bread.  Put in refrigerator overnight.  Bake at 325 degrees for approximately 40 minutes.  

------------------------

 846400 -- CORN  PUDDING



 2 cans cream style corn
6 eggs
1 stick butter or margarine
2 tbsp. sugar
1 c. milk

 Combine eggs, 1/2 stick butter or margarine, sugar, flour, milk in a blender or mix with hand mixer, mix well.  Fold in cream style corn, cut remaining butter or margarine in mixture and bake.  Bake 1 1/2 hours at 350 degrees.  Serves 8.  

------------------------

 846401 -- BREAD  PUDDING



 3 c. bread crumbs
1 1/2 c. milk
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract
1 c. raisins

 Mix bread and milk, let set for a few minutes, then add sugar, eggs, vanilla and raisins, mix well.  Grease pan, pour mixture into pan and dot with butter or margarine and bake in oven for 30 minutes or until done, at 350 degrees.  

------------------------

 846402 -- BOILED  CUSTARD



 3 c. sugar
8 c. milk
Flavoring to taste
5 tbsp. flour
4 eggs

 Mix everything together except egg whites and bring to a boil.  And boil until the mixture coats the spoon.  Then stir in beaten egg whites after mixture begins to cool.  

------------------------

 846403 -- PUDDING  EASTER  EGGS



 1 stick melted butter
1/2 c. milk
2 packs reg. pudding (not instant),
   any flavor

 Boil all the above for 2 minutes, stirring constantly.  take off heat and add 1 pound of powdered sugar, mix well. You may add 1 cup of peanut butter or 1 cup coconut, or 1 cup of nuts, or candied fruit.  Cool and shape into eggs.  Chill. Then coat with chocolate.  You can decorate or roll into crushed nuts, coconut, or sprinkles.  Keep in airtight containers.  

------------------------

 846404 -- PENUCHE



 1 lb. box light brown sugar or 3 c.
1 c. half & half cream
1 tbsp. butter
1 1/2 tsp. vanilla
1/4 tsp. salt
3/4 c. chopped nuts, walnuts or pecans

 In a saucepan, combine brown sugar and cream.  Cook, stirring constantly, until a few drops of mixture forms soft ball when tested in cold water.  Or use candy thermometer until it registers 236 to 238 degrees.  Remove at once from heat and drop in the butter, but DO NOT stir at this time.  When thermometer reads 110 degrees, remove, add vanilla and salt and beat until candy begins to hold shape.  Add nuts (if used) and pour into a buttered pan.  Cool.  

------------------------

 846405 -- PERSIMMON  PUDDING



 2 c. soft, juicy persimmon pulp
1 level c. sugar
1 egg
2 c. milk
2 c. flour
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice

 Combine all ingredients and beat well, leaving half the milk until all flour has been added.  Pour about 1 1/2 inch deep in well-greased pan and bake 1 hour in 325 degree oven.  Pudding is done when dark brown.  Serve warm or cold with whipped cream.  Delightful!  

------------------------

 846405 -- PERSIMMON  PUDDING



 2 c. soft, juicy persimmon pulp
1 level c. sugar
1 egg
2 c. milk
2 c. flour
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice

 Combine all ingredients and beat well, leaving half the milk until all flour has been added.  Pour about 1 1/2 inch deep in well-greased pan and bake 1 hour in 325 degree oven.  Pudding is done when dark brown.  Serve warm or cold with whipped cream.  Delightful!  

------------------------

 846406 -- BOILED  CUSTARD



 1/2 gallon whole milk
1 1/2 c. sugar
6 eggs
Pinch salt
1 tbsp. vanilla

 Beat eggs well and add salt, sugar and milk.  Cook in double boiler.  Stir constantly.  Remove from heat when begins to thicken or coats spoon.  Let cool.  Add vanilla.  Place in refrigerator.  

------------------------

 846407 -- BOILED  CUSTARD



 1/2 gallon milk (2%)
1 c. sugar
1 lg. pkg. sugar free Jello instant
   pudding, vanilla flavor
1 sm. container (3 oz.) Cool Whip,
   light

 Mix all ingredients together, leaving Cool Whip for last, with an electric mixer.  Store in a covered container.  

------------------------

 846408 -- YORKSHIRE  PUDDING



 1 c. flour
1 c. milk
2 eggs
1/4 tsp. salt
Beef drippings

 Sift flour and salt together.  Beat eggs well and add to flour, mixing well.  Slowly add the milk and beat with egg beater for 2 minutes.  Heat thoroughly an oblong pan and then grease well with the beef drippings.  Pour in the batter about 1/2 inch deep.  Bake in a hot oven (450 degrees F.) for 20 minutes.  Reduce the heat to moderately hot (400 degrees F.) and bake 20 minutes longer.  Serve with roast beef.  

------------------------

 846408 -- YORKSHIRE  PUDDING



 1 c. flour
1 c. milk
2 eggs
1/4 tsp. salt
Beef drippings

 Sift flour and salt together.  Beat eggs well and add to flour, mixing well.  Slowly add the milk and beat with egg beater for 2 minutes.  Heat thoroughly an oblong pan and then grease well with the beef drippings.  Pour in the batter about 1/2 inch deep.  Bake in a hot oven (450 degrees F.) for 20 minutes.  Reduce the heat to moderately hot (400 degrees F.) and bake 20 minutes longer.  Serve with roast beef.  

------------------------

 846409 -- CHEESE  PUDDING



 1/4 lb. butter or margarine
1/2 tsp. salt
2 c. milk
1/2 tsp. red pepper
3 eggs, separated, beat whites until
   stiff
3/4 lb. grated cheese
1/2 tsp. dry mustard
10 slices bread (12 if thin sliced),
   crusts removed & cubed

 Melt butter and pour over cubed bread.  Mix in grated cheese.  Beat egg yolks, milk, pepper, salt and dry mustard together.  Pour over bread and cheese.  Fold in stiffly beaten egg whites.  Refrigerate at least 12 hours.  Bake at 350 degrees for 45 to 60 minutes until brown and center is set.  Serves 6 to 8.  Preparation time: 20 to 30 minutes.  

------------------------

 846410 -- MOM'S  NOODLE  PUDDING



 2 eggs, separated
3/4 c. raisins
1 Delicious apple
1 (16 oz.) jar applesauce
1 (16 oz.) can pears in light syrup
   or juice
1 lb. med. noodles

 Cook noodles as directed with a little salt.  Drain and rinse thoroughly with cold water.  Beat egg whites until they form firm peaks.  Add yolks and beat again.  Add applesauce.  Peel and grate apple.  Mash pears.  Add apple and pears to mixture.  Add noodles.  Oil 2-quart shallow glass rectangular pan.  Pour mixture into pan.  Bake at 350 degrees for 1 hour.  

------------------------

 846411 -- KUGEL  (NOODLE  PUDDING)



 8 oz. pkg. broad noodles
1/4 c. melted margarine
8 oz. cream cheese
1/2 to 1 c. sugar
1 tsp. vanilla or almond extract
4 eggs
2 c. milk
Cinnamon
Golden raisins or very well drained
   pineapple, crushed

 Mix cream cheese and margarine together.  Add eggs, milk, sugar, and extract.  Beat with spoon until smooth.  Add cooked noodles and pineapple.  Leave in refrigerator overnight.  Put in 9x13 inch glass pan and cover with cinnamon.  Bake at 350 degrees for 1 hour.  

------------------------

 846412 -- NOODLE  PUDDING



 8 oz. med. size noodles, cooked and
   drained
1/2 stick margarine
1/2 c. sugar
2 eggs
1 c. milk
1/2 c. raisins
1/2 tsp. vanilla
1/2 tsp. cinnamon
1/2 c. applesauce

--TOPPING:--

1 c. crushed corn flakes
1/4 c. sugar

 Melt margarine in baking dish.  Beat eggs with sugar, then add applesauce and continue beating.  Add mixture with raisins, vanilla and cinnamon to noodles.  Mix well and pour into pan.  Pat evenly.  Slowly add milk evenly over top.  Bake 20 minutes at 350 degrees.  Combine corn flakes and sugar to make topping.  Sprinkle on top of noodle pudding.  Cover with aluminum foil.  Bake 25 minutes.  Cool and cut into squares.  

------------------------

 846413 -- DADDY'S  WALNUT  PENUCHE



 3 c. brown sugar
1 c. whole milk
Butter size of walnut
1 tsp. vanilla
Pinch salt
1 c. chopped walnuts

 Mix together.  Cook until forms a soft ball when dropped in cold water (you can pick it up but it won't holds its shape).  Beat with wooden spoon until creamy.  Add 1 cup chopped walnuts.  Pour into buttered plate or cookie sheet.  Allow to cool.  Cut into squares.  Store in covered container to keep smooth and creamy.  

------------------------

 846414 -- ENGLISH  YORKSHIRE  PUDDING



  Traditionally served with Roast Beef as the main course.  In Yorkshire itself it is usually served before the roast, but in other areas it is served with the main meal. 1/2 c. plus 2 tbsp. of white flour
1/2 tsp. salt
2 eggs
1 c. milk
Roast beef drippings

 Just before putting the roast in the oven: Mix flour and salt in a medium sized bowl.  Make a well in the center of it, then drop in eggs and pour in milk.  Beat with a large fork until smooth.  Let stand at room temperature. --WHEN ROAST IS DONE:--

 Remove roast from oven and keep warm.  Increase oven temperature to 450 degrees.  Pour 3 to 4 tablespoons of beef drippings into a 9 x 9 x 2 inch pan.  Set in oven until drippings are sizzling hot.  Pour batter over drippings.  Bake 20 to 25 minutes, or until puffy and golden.  Cut into squares and serve immediately.  Makes 4 to 6 servings.  

------------------------

 846415 -- PUDDING  CANDY



 1 sm. box (3 1/4 oz.) pudding mix (not
   instant)
1/2 c. brown sugar
1 c. white sugar
1/2 c. milk
2 tbsp. margarine
1 tbsp. white Karo syrup
1 tsp. vanilla
1 1/2 c. chopped nuts

 Mix pudding mix, both sugars, milk, margarine and white syrup together and bring to a slow boil.  Cook to soft ball stage using a candy thermometer.  Add nuts and vanilla.  Beat until ready to pour.  Use pecans or walnuts with chocolate pudding and peanuts with butterscotch pudding.  

------------------------

 846416 -- PINEAPPLE  BREAD  PUDDING



 1/2 c. butter
1 c. sugar
1 med. size can crushed pineapple
5 slices bread (Pepperidge Farm is
   best)
4 eggs

 Cream butter and sugar.  Add eggs; beat well.  Add pineapple; mix well.  Stir in cubed bread.  Grease or spray with Pam 1 quart casserole dish.  Pour mixture in dish.  Bake uncovered at 350 degrees for 1 hour until browned.  

------------------------

 846417 -- INSTANT  BANANA  PUDDING



  Mash: 1/2 sm. banana

 Add: 3 tbsp. applesauce

 Stir in: 1 tsp. plain yogurt

 Eat!  Instant goodness!  Serves 1.  *Note:  Use a very ripe banana  

------------------------

 846418 -- PENUCHE



 2 tbsp. butter
1 c. white sugar
2 c. brown sugar
1 c. thin cream
1 heaping tbsp. marshmallow creme
1 tbsp. butter
1 c. chopped nuts

 Put butter, sugars and cream into deep saucepan and stir over low heat until sugar is dissolved.  Bring to boiling point and cook to soft ball stage, 238 degrees.  Remove from heat and add marshmallow, butter and nuts.  When cool, beat until thick and turn into buttered pan.  Cut into squares when cold.  

------------------------

 846419 -- YORKSHIRE  PUDDING



 1 1/2 c. sifted flour
4 lg. eggs
2 c. milk
Salt & pepper to taste
Vegetable oil

 Pour 1/4 inch oil in pan.  Preheat in oven until oil is almost smoking.  Meanwhile, mix first 3 ingredients with spoon and (or) wire whisk until smooth.  Season to taste.  Pour batter into heated oil.  (Oil will come up the sides and seal the pudding.)  Bake at 450 degrees in 9 x 9 x 3 inch pan for 25 to 30 minutes until crispy brown.  Carefully pour off excess oil.  Serve immediately.   NOTE:  This is not a "pudding" as we know it.  It is an accompaniment to a meal, especially roast beef and is served with gravy.  

------------------------

 846420 -- EASY  PECAN  PENUCHE



 1/2 c. butter or margarine
1 c. light brown sugar
1/4 c. milk
2 c. XXXX sugar
1 c. chopped pecans

 Melt butter.  Stir in brown sugar and bring to a boil, reduce heat, cook 2 minutes, stirring constantly.  Add milk, return to boil.  Remove from heat.  Cool to room temperature, using a wooden spoon beat sugar into cooled butter mixture until blended and smooth.  Stir in pecans.  Press in an 8" square greased pan.  Refrigerate until firm.  Cut in squares.  

------------------------

 846421 -- CORN  PUDDING



 1 can cream corn
1 can whole kernel corn
1 box Jiffy corn bread mix
1 c. sour cream (sm. container)
2 sticks margarine

 Melt butter in oblong glass pan, then add and mix in all other ingredients.  Bake at 350 degrees for 30 minutes uncovered.  

------------------------

 846422 -- GRANDMA'S  PUDDING  SAUCE



 1 c. sugar
1/4 c. flour
2 c. boiling water
1 tsp. cider vinegar
1/4 c. butter
2 tsp. vanilla
2 tsp. lemon extract

 Blend sugar and flour.  Stir in boiling water, place on low heat; cook until thicken.  Remove from heat; add rest of ingredients, stir until butter melts. Serve warm over pudding.  

------------------------

 846423 -- INDIAN  PUDDING



  Scald in a double boiler 1 quart milk.  Slowly stir in 5 tablespoons corn meal.  Cook over hot water 20 minutes.  Add: 2 tbsp. butter
1 c. molasses
1 tsp. salt
1 tsp. cinnamon
2 eggs, well beaten

 Spoon into a buttered baking dish.  Pour over it 1 quart cold milk.  Bake 1 hour at 350 degrees.  

------------------------

 846424 -- BREAD  PUDDING



 15 pieces lightly toasted white bread
6 eggs
1 tsp. salt
1 c. raisins
1/2 c. butter
1 1/2 c. sugar
1 tbsp. vanilla
4 c. milk

 Preheat oven to 450 degrees.  Cut bread into 1 inch squares after toasting lightly in oven.  Reduce heat to 350 degrees.  Place toasted bread in bottom of baking dish.  Drizzle butter over bread.  Combine rest of ingredients.  Mix well and pour over bread.  Bake 45 minutes.  

------------------------

 846425 -- BAKED  PINEAPPLE  PUDDING



 1 lg. can crushed pineapple
1/2 c. sugar
Pinch of salt
2 eggs
2 tbsp. flour

 Cut 5 slices of bread in cubes.  Fry in 3/4 cup of butter until crisp.  Mix all ingredients and put in greased casserole.  Bake at 350 degrees for 1/2 hour.  

------------------------

 846426 -- BREAD  PUDDING



 1 egg
1 c. skim milk
1 tsp. vanilla
1 slice raisin bread
1-2 env. Sweet & Low

 Beat egg and milk.  Tear bread and add with vanilla and Sweet & Low.  Put in bowl and sprinkle with cinnamon.  Put bowl in hot water and bake at 325 degrees for 1 hour.   

------------------------

 846428 -- NOODLE  CUSTARD



 8 to 10 oz. med. noodles, cooked
1/2 lb. cottage cheese
1/2 pt. sour cream
3 oz. cream cheese
1/2 c. sugar
1 tbsp. lemon juice
3 to 4 apples, cut up
1/2 c. raisins, optional
3 or 4 eggs
1 c. milk
1/4 lb. melted butter or substitute
   margarine

 Brush some melted butter in 9 x 13 x 2 pan, save the rest.  Add to cooked noodles: butter, all the cheeses, sugar, vanilla and lemon.  Beat the eggs with milk.  Pour noodles and cheeses into the pan and mix the apples and raisins through the mix.  Pour the eggs and milk over the mix and fold in.  Bake at 350 degrees for 60 minutes. --DIETITIAN'S NOTE:--

 You can spare your noodle at least 100 calories by using low fat dairy products in this tasty custard.  Try one of the butter flavored margarines (with a "liquid oil" as the first ingredient) instead of butter and you'll spare more calories and cholesterol too!  Stick with three eggs only; try topping this dish with cinnamon and nutmeg.  

------------------------

 846429 -- CORNBREAD  PUDDING



 1 can whole kernel corn (undrained),
   15 oz.
1 can cream style corn, 15 oz.
1 (8 oz.) carton sour cream
1/2 c. melted margarine
2 eggs, well beaten
1 box Jiffy corn muffin mix

 Mix all ingredients (except corn muffin mix) together.  Add muffin mix. Pour in 9x13 inch greased baking pan.  Bake 45 minutes, 350 degrees.  Sprinkle  with 1 cup grated Cheddar cheese on top.  Return to oven, bake 15 minutes. Serves 4-6.  *Reheats well in microwave.  Admin. 

------------------------

 846430 -- COTTAGE  PUDDING  SAUCE



 1 cube butter
4 rounded tbsp. flour
1 c. sugar
Pinch salt
2 (or 3) c. boiling water
Vanilla or lemon flavoring

 Mix together well the cube of butter and the flour.  Add the sugar and salt.  Blend well.  Quickly stir in the boiling water.  Cook to desired consistency.  (For a thinner sauce, use the 3 cups water).  Serve over warm One Egg cake, sponge cake, or gingerbread.  

------------------------

 846431 -- PENUCHE  ROBINSON  STYLE



 1 1/2 c. granulated sugar (C & H works
   best)
1 c. brown sugar
1/3 c. milk
2 tbsp. butter or margarine
1 tsp. vanilla
1/2 c. broken walnuts or pecans

 Butter sides of heavy 2 quart saucepan.    In it combine sugar and milk/cream.  Stir over medium heat until sugar dissolves  and mixture boils, stir constantly.  Cook to soft ball stage (238 degrees) stirring only if necessary.  Remove from heat immediately and cool to lukewarm (110 degrees).  Do not stir during this time.  Add vanilla, beat vigorously until candy becomes very thick and loses glossy appearance.  Quickly stir in nuts and spread into buttered shallow pan.  Score while warm, cut when firm  

------------------------

 846432 -- EASY,  NEVER  FAIL  YORKSHIRE  PUDDING



 1 c. flour
1/2 c. milk
1/2 c. water
2 eggs
Pinch of salt

 Mix all ingredients.  Spray 8 x 8 inch pan or 12 muffin cups with Pam.  Pour mixture into pan and bake at 425 degrees F for 40 minutes.  

------------------------

 846433 -- BREAD  PUDDING



 1 loaf French bread
1 qt. milk
3 eggs
2 c. sugar
2 tbsp. vanilla
2 tbsp. butter/oleo
1 c. raisins

 Soak bread in milk; crush bread with hands until well mixed.  Add eggs, sugar, vanilla and raisins and stir well.  Put oleo in bottom of a large, thick pan or cookie sheet.  Add mixture.  Bake 325 degrees until top is very firm.  Cool and cut into cubes.  Serve with sauce heated. --WHISKEY SAUCE:--

1 stick oleo
1 c. sugar
1 egg

 Cook sugar and butter in a double boiler until very hot and well dissolved.  Add beaten egg and whip real fast to keep egg from curdling.  Let cool and add whiskey to taste.  (I use "Watkins" rum extract).  

------------------------

 846434 -- GRANMA'S  SEAWEED  PUDDING



 1/2 c. North Atlantic sea moss
4 c. whole milk
1 c. sugar
1 tsp. vanilla
1 tsp. orange flavoring

 Heat milk until simmer.  Add sea weed and allow to simmer until it thickens.  Remove sea weed.  Add sugar, vanilla, and orange flavoring.  Remove from heat and allow pudding to chill in refrigerator until stiff.  

------------------------

 846435 -- BLACK  PUDDING



 1 qt. pigs blood
3/4 lb. bread crumbs
1/2 lb. suet
Salt and pepper, to taste
1 qt. milk
1 c. cooked barley
1 c. dry oatmeal
1 oz. powdered mint

 Mix all ingredients together in a bowl, pour into a large pan and bring to a boil.  Pour in a wide shallow bowl and season again if necessary.  When cold it may be cut into slices and fried.  (Hosterman) 

------------------------

 846436 -- VANILLA  PUDDING  MIX



 2 1/2 c. nonfat dry milk
1 1/2 c. sugar
1 1/4 c. all-purpose flour
1 tsp. salt

 Combine all ingredients.  Store in tightly covered container in a cool place.  Yields 24 servings.  Variations:    Chocolate Pudding Mix:  Add 3/4 cup of cocoa.  Caramel Pudding mIx:  Substitute firmly packed brown sugar for granulated sugar.  

------------------------

 846437 -- HOMEMADE  PUDDING  FROM  MIX



 1 1/4 c. vanilla pudding mix
2 1/2 c. warm water
1 tbsp. butter or margarine
1 egg, beaten
3/4 tsp. vanilla

 Combine mix with water in top of double boiler.  Place over boiling water and stir constantly until thickened.  Cover and cook 10 minutes longer.  Add butter.  Remove from heat and slowly blend half of mixture with egg.  Add egg mixture to remaining pudding, stirring constantly.  Cook over hot water 1 minute longer.  Remove from heat and stir in vanilla.  Chill.  Yields 6 servings.  

------------------------

 846438 -- CRAB - CORN  PUDDING



 4 c. milk (1 lg. can & enough milk to
   make 2 c.)
1 c. yellow corn meal
2 tbsp. sugar
1/4 tsp. salt
Pinch cayenne pepper
4 eggs
1/2 tsp. baking powder
1/2 c. margarine, melted & cooled
1 lb. crab meat (2 cans)
1 can fresh or frozen corn

 In saucepan, bring milk to boil.  Stir in corn meal, sugar, salt and cayenne pepper.  Return to boil.  Stir and simmer 5-6 minutes.  Remove from heat.  Cool 10 minutes.  In bowl, whisk together eggs, melted butter and baking powder.  Stir in corn.  Add milk, corn mixture.  Stir in combine.  Fold in crab.  Pour mixture into well buttered 2 1/2 quart dish.  Bake at 350 degrees for 45 minutes to 1 hour until lightly browned and knife comes out clean.  

------------------------

 846439 -- PENUCHE



 1 1/4 c. granulated sugar
1 1/4 c. brown sugar
1/3 c. light cream
1/3 c. milk
2 tbsp. butter or margarine
1 tsp. vanilla
1/2 c. broken walnuts or pecans

 Butter sides of heavy 2 quart saucepan.  In it combine sugars, cream, milk and butter.  Heat over medium heat, stirring constantly, until sugars dissolve and mixture comes to boiling.  Cook to soft ball stage (238 degrees), stirring only if necessary.  Immediately remove from heat and cool to lukewarm (110 degrees).  Do not stir.  Add vanilla.  Beat vigorously until candy becomes very thick and starts to lose its gloss.  Quickly stir in nuts and spread in buttered shallow pan.  Score while warm; cut when firm.  

------------------------

 846440 -- CHEESE  PUDDING



 8 slices white bread, buttered (crusts
   removed)
1/2 lb. cheddar cheese (sharp)
3 whole eggs
1 tsp. salt
1 scant tsp. mustard
1/4 tsp. red pepper
2 c. milk

 Remove crust and lightly butter 8 slices white bread; cut into cubes.  Grate 1/2 pound sharp cheddar cheese.  Alternate in baking dish with bread, finishing with cheese layer on top.  Beat 3 whole eggs, 1 teaspoon salt, 1 scant teaspoon mustard, 1/4 teaspoon red pepper.  Add 2 cups milk to egg mixture.  Pour over bread-cheese mixture and let stand in refrigerator at least 8 hours -- preferably overnight.  This is good at breakfast, brunch of lunch.  Bake at 350 degrees for about 40 minutes.  

------------------------

 846441 -- CHEESE  PUDDING



 10 slices bread
2 c. milk
3 eggs
1/2 lb. cheese
1 tsp. salt
Butter

 Take 10 slices of bread, crusts remaining, butter well and cut into cubes.  Put in baking dish, alternating with grated cheese, then pour over the following: milk, salt, eggs, beaten.  Let stand several hours or overnight before baking.  Bake at 275 degrees for about 45 minutes.  Serves 6.  (Special Hint:  I don't use as much cheese and sometimes I bake at 300 degrees for less time.)  

------------------------

 846442 -- BAKED  PINEAPPLE  BREAD  PUDDING



 3/4 stick margarine
1 c. sugar
5 slices bread, cubed
4 eggs, beaten
1 can (1 lb.) crushed pineapple
   (undrained) or tidbits

 Cream sugar and margarine, add beaten eggs and beat well.  Add pineapple, fold in bread cubes.  Bake in greased 1 1/2 quart casserole, or deep pie plate, uncovered, 45 minutes to one hour at 350 degrees.  Serves 8.  

------------------------

 846443 -- PINEAPPLE  BREAD  PUDDING



 1/4 c. butter or margarine, softened
1 (4 serving pkg.) instant vanilla
   pudding mix
1 tsp. ground cinnamon
3 eggs
3 c. milk
1 (8 oz.) can crushed pineapple in
   its own juice
2/3 c. flaked coconut
1/2 c. raisins
1 tsp. vanilla
8 slices day old white bread, cut in
   1/2 inch cubes

 In a large mixer bowl cream together butter or margarine, vanilla pudding mix, and cinnamon until fluffy.  Add eggs, one at a time, beating well after each addition.  In another bowl combine milk, undrained pineapple, coconut, raisins and vanilla.  By hand, blend milk mixture into creamed mixture (mixture will look curdled).  Fold in bread cubes.  Pour into an ungreased 2 quart casserole or 8 x 8 x 2 baking dish.  Place casserole or baking dish in larger shallow pan on oven rack.  Pour hot water into larger pan to a depth of 1 inch.  Bake in 325 degree oven 1 1/4 hours for casserole (1 hour for baking dish) or until knife inserted off center comes out clean.  Serves 8.  

------------------------

 846444 -- YORKSHIRE  PUDDING  



 1 c. flour, sifted
1/4 tsp. salt
3 eggs, beaten
1 c. milk
8 tsp. fat drippings from roast beef

 Forty-five minutes before roast beef is done, prepare the following:  Sift flour and salt into a bowl.  Add eggs mixed with milk.  Beat vigorously for several minutes.  Put 1 teaspoon hot fat drippings from roast into 8 muffin cups.  Fill muffin cups 1/2 full.  Bake 15 minutes at 425 degrees. Reduce temperature to 375 degrees and bake 30 minutes.   NOTE:  This pudding puffs up just like popovers and must be served immediately.  Yields 4 servings.  

------------------------

 846445 -- GRAPENUT  PUDDING



 1 tsp. grated lemon rind
4 tbsp. butter
1 c. sugar
2 egg yolks (beaten well)
3 tbsp. lemon juice
2 tbsp. flour
4 tbsp. Grape Nuts
1 c. milk
2 egg whites (beaten stiff)

 Add lemon rind to butter and cream well.  Add sugar gradually.  Blend after each addition.  Add egg yolks.  Beat thoroughly.  Add lemon juice, flour, Grape Nuts and milk; mix well.  Fold in egg whites.  Turn into greased baking dish.  Place this pan in a pan of HOT water and bake at 325 degrees for 1 hour 15 minutes.  

------------------------

 846446 -- CHRISTOPHER'S  PUDDING  PIE



 1 pkg. reg. chocolate pudding
2 1/2 c. milk
2 tbsp. sugar
1 (8 oz.) pkg. cream cheese
1 pie shell

 Cook pudding, milk and sugar to a boil.  Pour hot mixture over cream cheese and mix well.  Pour into baked pie shell.  Refrigerate 2 hours.  

------------------------

 846447 -- FLUFFY  PUDDING  FROSTING



 1 c. cold milk
1 (4 oz.) pkg. Jello instant pudding,
   any flavor
1 (8 oz.) container Cool Whip, thawed

 Pour milk into bowl.  Add pudding.  Mix with mixer, about 2 minutes.  Blend in Cool Whip.  Frost cake, cupcakes, etc.  Keep refrigerated.  My family loves this frosting.  It's not real sweet.  (You can also add 1/4 cup of powdered sugar after pudding mixture.)  

------------------------

 846447 -- FLUFFY  PUDDING  FROSTING



 1 c. cold milk
1 (4 oz.) pkg. Jello instant pudding,
   any flavor
1 (8 oz.) container Cool Whip, thawed

 Pour milk into bowl.  Add pudding.  Mix with mixer, about 2 minutes.  Blend in Cool Whip.  Frost cake, cupcakes, etc.  Keep refrigerated.  My family loves this frosting.  It's not real sweet.  (You can also add 1/4 cup of powdered sugar after pudding mixture.)  

------------------------

 846448 -- YORKSHIRE  PUDDING



 2 eggs, at room temperature
1 c. milk
1 c. flour
Dash of salt
Drippings from prime rib roast

 Have milk and eggs at room temperature.  Beat eggs until fluffy, add milk and beat in flour and salt until light and bubbly.  When roast is almost done, remove about 5 or 6 tablespoons of drippings from the pan.  Pour drippings in an 18-inch square pan and place in hot oven.  Beat pudding again and pour immediately into hot drippings.  Bake in a preheated 450 degree oven for 15 minutes.  Reduce heat to 350 degrees and bake 10 minutes longer.  During the last 10 minute baking period, remove roast, place on a rack above pudding, and let the meat juices drip from roast onto top of the pudding.  You will have a puffy and well-browned pudding.  Serve immediately as it will fall after about 5 minutes.  Serves 4.  Easily doubles.  NOTE:  Line oven with foil for easier clean up!  

------------------------

 846449 -- YORKSHIRE  PUDDING



 1 c. milk
1 c. flour
3 eggs
4 tbsp. margarine
9 x 13 pan

 In pan melt 4 tablespoon margarine at 425 degrees.  Beat 1/2 cup milk and eggs well.  Add flour.  Beat.  Add rest of milk.  Beat smooth.  Pour into prepared pan.  Bake 20 minutes at 425 degrees.  Will be puffy and brown.  

------------------------

 846450 -- DATE  PUDDING



 3 eggs, well beaten
4 tbsp. flour, sifted
1 c. dates, chopped
1 c. nuts, chopped
1/2 c. sugar
1 tsp. baking powder
Pinch of salt

 Mix well.  Bake in moderate oven.  Serve with butter sauce.  1 c. sugar
2 tbsp. butter
1 tsp. flour

 Cream all and 1 cup boiling water.  Boil until done.  Add either lemon or vanilla flavoring.    

------------------------

 846451 -- PLUM  PUDDING



 1 c. suet, chopped fine
1 tsp. salt
1 c. sugar
1 c. currants
1 c. raisins
3 eggs
3 c. coarse bread crumbs, packed firm
1/2 c. molasses and 1 tsp. soda,
   mixed together
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cloves

 Mix dry ingredients together.  Soak bread crumbs in cold water, squeeze dry and add to dry mixture.  Beat eggs to foam.  Add to first mixture.  Add molasses in which soda has been beaten to a foam.  Steam for 3 1/2 hours.  Serve with Hard Sauce. --HARD SAUCE--

1/2 c. butter
1 c. sugar (powdered) creamed

 1 egg yolk
1/2 c. cream
Beaten white of egg
Flavor with vanilla

 

------------------------

 846452 -- HOT  FUDGE  PUDDING  CAKE



 1 c. all purpose flour
3/4 c. sugar
2 tbsp. cocoa
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 tbsp. margarine, melted
1 c. chopped nuts (opt.)
1 c. brown sugar
1/4 c. cocoa
1 3/4 c. hot water

  Grease 9" pan.  Preheat oven to 350 degrees.  Into a large bowl sift together flour, sugar, 2 tablespoons cocoa, baking powder and salt.  Stir in milk and melted margarine.  Blend in nuts.  Spread into greased pan.  Sprinkle brown sugar and 1/4 cup cocoa over entire batter.  Bake for 35 to 40 minutes.  Let cool before slicing.  It makes its own chocolate sauce.  Great with vanilla ice cream or whipped cream. 

------------------------

 846453 -- PINEAPPLE  &  PUDDING  CAKE



 Angel food cake or leftover cake
1 pkg. instant pudding, any flavor
1 lg. can crushed pineapple, drained
1 tub of Cool Whip

  Break cake into pieces to cover bottom of pan.  Make pudding and pour over cake.  Put drained pineapple over pudding and cover with Cool Whip.  Can be made night before and refrigerated. 

------------------------

 846454 -- SUGAR  FREE  BANANA  PUDDING  CAKE



 1 Angel Food cake (split in half)
2 bananas, sliced
2 sm. sugar free instant pudding
   (fixed to serve)

  Place half of the cake in the bottom of a large bowel.  Arrange bananas on top of cake, pour 1 pre-fixed pudding over that.  Put the other half of cake on top and pour remaining pudding over cake.  Chill and serve.

------------------------

 846455 -- UGLY  DUCKLING  PUDDING  CAKE



 1 pkg. (2 layer size) yellow cake mix
1 pkg. Jello lemon flavor instant pie
   filling
1 can fruit cocktail, including syrup
1 c. coconut
4 eggs
1/4 c. oil
1/2 c. brown sugar, firmly packed
1/2 c. nuts, chopped

  Blend all ingredients except brown sugar and nuts in a large mixer bowl.  Beat 4 minutes at medium speed.  Pour into greased and floured 13 x 9 inch pan.  Sprinkle with brown sugar and nuts.  Bake at 325 degrees for 45 minutes until cake springs back when lightly pressed and pulls away from sides of pan.  DO  NOT  UNDERBAKE.  Cool in pan 15 minutes.  Serve warm or cool, with Cool Whip if desired.

------------------------

 846456 -- COCONUT  PUDDING  CAKE



 1 pkg. (2 layer size) white cake mix
1 pkg. coconut or vanilla flavor
   instant pudding mix
4 eggs
1/2 c. water
1/4 c. oil
1 c. flaked coconut

  Blend all ingredients except coconut in large mixing bowl.  Pour into 2 greased and floured 9 inch layer pans.  Bake at 350 degrees for 25 to 30 minutes.  Cool in pan 15 minutes, remove and cool on racks, (or 9 x 13 inch or larger if cut in squares to serve.)FROSTING:
1 (8 oz.) can crushed pineapple, in
   juice
1 pkg. (4 serving size) coconut or
   vanilla instant pudding mix
1 (9 oz.) container frozen whipped
   topping, thawed
1 c. flaked coconut (optional)
1 c. nuts (optional)

  Combine crushed pineapple pudding mix and fold in 1 container frozen whipped topping.  Add coconut and nuts if desired.

------------------------

 846457 -- CHOCOLATE  PUDDING  CAKE



 1 1/2 c. sugar
2 c. flour
1/2 tsp. salt
4 tsp. cocoa
4 tsp. baking powder
1 c. milk
6 tbsp. margarine
2 tsp. vanilla

  Mix dry ingredients, add margarine, milk and vanilla.  Spread in a greased 11 x 13 inch cake pan.  Sprinkle the top of batter with a mixture of: 1 c. brown sugar 1/2 c. cocoa   Pour 3 cups very warm water over the top and bake at 350 degrees for 40 minutes.

------------------------

 846458 -- CHERRY  PUDDING  CAKE



 1 tbsp. butter
1 c. sugar
1 c. milk
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt

  Pour into a greased 9 x 13 inch pan.FILLING:
1 c. cherries
1 c. cherry juice
1/2 to 1 c. sugar
1 c. boiling water
Sm. pieces of butter (2 tsp.)

  Pour filling over top of first mixture.  Place in oven and bake for 45 minutes at 350 degrees.

------------------------

 846459 -- HOT  FUDGE  PUDDING  CAKE



 1 c. flour
2 tsp. baking powder
3/4 c. sugar
1/2 c. milk
1 tsp. vanilla
1/4 tsp. salt
2 tbsp. cocoa
2 tbsp. oil
Nuts (optional)

  In a 9 inch microwave pan, put flour, baking powder, salt, sugar and cocoa.  Mix, then stir in milk, oil and vanilla.TOPPING:
1 c. brown sugar
1/4 c. cocoa

  Sprinkle on topping.  Pour over this:  1 3/4 cup boiling water. Microwave 10 minutes, turning 3 times.  Serve with ice cream or whipped topping.  May be baked in regular oven at 350 degrees for 30 minutes.

------------------------

 846460 -- CHOCOLATE  PUDDING  CAKE



 1 pkg. chocolate pudding
1 box chocolate cake mix
1 sm. bag chocolate chips
1 c. chopped nuts

  Cook pudding as directed.  Mix cake as directed.  Mix pudding and cake together and pour into a greased and floured 9"x13" pan.  Sprinkle nuts and chocolate chips on top.  Bake according to directions on the cake mix box. 

------------------------

 846461 -- CHOC-CHIP  PUDDING  COOKIES



 2 1/4 c. flour
1 tsp. baking soda
1 c. soft butter
1/4 c. granulated sugar
3/4 c. brown sugar
1 tsp. vanilla
2 eggs
1 pkg. (12 oz.) chocolate chips
1 c. nuts (opt.)
1 pkg. (4 serving size) INSTANT
   pudding & pie filling, any flavor

  Mix flour with baking soda.  Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy.  Beat in eggs; gradually add flour mixture, then stir in chips and nuts. Batter will be stiff.  Drop by rounded teaspoonfuls onto ungreased baking sheets, about 2 inches apart.  Bake at 375 degrees for 8 to 10 minutes.  Makes about 7 dozen. 

------------------------

 846462 -- HOT  FUDGE  PUDDING  CAKE



 1 c. flour
3/4 c. sugar
2 tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 tbsp. melted shortening

  Mix and pour into ungreased 9"x9" pan.  Mix together 1 cup brown sugar and 1/4 cup cocoa.  Pour over all 1 3/4 cups hot water.  Bake 45 minutes at 350 degrees. 

------------------------

 846462 -- HOT  FUDGE  PUDDING  CAKE



 1 c. flour
3/4 c. sugar
2 tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 tbsp. melted shortening

  Mix and pour into ungreased 9"x9" pan.  Mix together 1 cup brown sugar and 1/4 cup cocoa.  Pour over all 1 3/4 cups hot water.  Bake 45 minutes at 350 degrees. 

------------------------

 846463 -- PUDDING  DESSERT



   Mix the following as for pie crust and spread in the bottom of pan (either 9"x13" or 8"x11"): 1/2 c. margarine 2 tbsp. sugar 1/2 c. nuts   Bake at 350 degrees for 15 minutes.  Cool.  Cream thoroughly the following ingredients and pour over the crust: 1 c. Cool Whip 1 c. powdered sugar   Chill until set.  Prepare as directed on the package any flavor: 3 c. milk   Spoon on top of cream cheese mixture.  Chill until set.  Top with 1 cup Cool Whip and chopped nuts. 

------------------------

 846464 -- HOT  FUDGE  PUDDING  CAKE



 1 c. flour
3/4 c. sugar
2 tbsp. cocoa
1/4 tsp. salt
2 tsp. baking powder
1/2 c. milk
2 tbsp. shortening, melted
1 c. chopped nuts
1 c. brown sugar
1/4 c. cocoa
1 3/4 c. hot water

  Measure flour, sugar, 2 tablespoons cocoa, baking powder and salt into bowl. Blend in milk and shortening.  Stir in nuts.  Pour into ungreased glass 9"x9" square pan.  Stir together brown sugar and 1/4 cup cocoa.  Sprinkle over batter. Pour 1 3/4 cup hot water over batter.  Bake at 350 degrees for 40 to 45 minutes or until cake is no longer doughy.  5 to 6 big servings.  Serve warm with ice cream or Cool Whip. 

------------------------

 846465 -- FRUIT  PUDDING  CAKE



 2 c. sifted flour
1 1/2 c. sugar
2 tsp. soda
1/4 tsp. salt
1 (1 lb. 1 oz.) can fruit cocktail
2 eggs, beaten

  Sift together flour, sugar, soda and salt.  Add eggs and fruit cocktail; mix well and turn into 9"x12" greased and floured pan.  Bake 1 hour at 350 degrees. Cool 10 to 15 minutes then ice.PUDDING ICING:
1/2 c. butter
1 c. confectioners' sugar
1/2 c. evaporated milk
1 egg yolk
1 tbsp. vanilla
1 c. shredded coconut
1/2 c. chopped nuts

  Combine butter, sugar, milk and egg yolk in heavy saucepan.  Bring to boil, cook and stir 2 minutes.  Add vanilla, coconut and nuts.  Cool slightly and spoon over warm cake. 

------------------------

 846466 -- CHOCOLATE  PUDDING  CAKE



 1 c. flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
2 tbsp. cocoa
1/2 c. milk
2 tbsp. melted shortening

  Mix together and spread in 8" pan.  Mix 1 cup brown sugar and 1/4 cup cocoa, sprinkle over mixture in pan.  Pour 1 3/4 cups boiling water over top.  Bake for 45 minutes at 350 degrees. 

------------------------

 846467 -- PUDDING  CAKE



 1 c. flour
1 stick butter
1 c. pecans

  Mix and put in bottom of a 9"x13" pan.  Bake at 350 degrees for 20 minutes. Cool. 1 c. Cool Whip 1/2 c. powdered sugar   Blend cream cheese and sugar. Then mix in Cool Whip.  Spread on crust.  1 box instant vanilla pudding 3 c. milk   Blend these three ingredients together and spread over cream cheese layer.  Top it with Cool Whip.  Sprinkle with pecans and coconut.  Put in refrigerator for 3 hours. 

------------------------

 846468 -- FOUR  STACK  PUDDING



 LAYER 1:
1 stick butter
1/2 c. chopped pecans
1 c. flour

  Mix, pack in 11"x14" pan and bake until it sticks together, 375 degrees for 15 to 20 minutes. LAYER 2:
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip
1/2 c. marshmallows (opt.)

 LAYER 3:

 Mix 2 small packages chocolate instant pudding with 3 cups of milk.  Spread over 2nd layer.LAYER 4:

 Spread Cool Whip over 3rd Layer.  Grate a Hershey bar or nuts (or both) over top.  Chill.

------------------------

 846469 -- CINNAMON  PUDDING  CAKE



 2 c. flour
1 c. sugar
1 c. milk
5 tbsp. margarine
2 tsp. baking powder
2 tsp. cinnamon
1/4 tsp. salt
1/2 c. chopped nuts
2 c. packed brown sugar
1 1/2 c. water

  Beat together until smooth flour, sugar, milk, 2 tablespoons margarine, baking powder, cinnamon and salt.  Turn batter into greased and floured 9" square pan. Sprinkle with nuts.  In small saucepan bring brown sugar, water and remaining 3 tablespoons of margarine to boil, stirring constantly.  Remove from heat and carefully pour over top of batter.  Place in 350 degree oven for 35 to 40 minutes. 

------------------------

 846470 -- CHOCOLATE  PUDDING  CAKE  IN  A  PAN



 1 1/2 c. flour
1 1/3 c. white sugar
3/4 c. cocoa (1/2 in cake pan & 1/4
   on top)
3 tsp. baking powder
1 tsp. salt
1 c. milk
6 tbsp. oil

  Put dry ingredients in ungreased cake pan.  Stir with fork to mix well.  Add milk and oil.  Stir until well blended.  Sprinkle 3/4 cup brown sugar and 1/4 cup cocoa and 1/2 cup chocolate chips over top.  Mix 1 teaspoon vanilla and 1 1/4 cups hot water and pour over top.  Bake 30 to 35 minutes at 350 degrees or until surface looks dry and brown like.  Serve with whipped cream or ice cream, if desired.  Recipe from Women's Day magazine. 

------------------------

 846471 -- LEMON  PUDDING  CAKE



 2 eggs, separated
1 tsp. grated lemon peel
1/4 c. lemon juice
2/3 c. milk
1 c. sugar
1/4 c. all purpose flour
1/4 tsp. salt

  Heat oven to 350 degrees.  Beat egg whites until stiff; set aside.  Beat egg yolks.  Stir in lemon peel, lemon juice and milk.  Beat in rest of ingredients until smooth.  Fold in egg whites.  Pour in casserole.  Place in 9"x9"x2" pan. Place in pan of water on oven rack.  Bake 45 to 55 minutes. 

------------------------

 846472 -- RHUBARB  PUDDING  CAKE



 1 c. sugar
2 c. flour
3 tsp. baking powder
1 tsp. salt
1 c. milk
4 tbsp. melted butter

 TOPPING:
4 c. cut up rhubarb
1 c. brown sugar
1/2 c. sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
2 c. hot water

  Mix first 6 ingredients.  Pour batter mix into 9"x13" greased pan.  Top with rhubarb, spread topping mixture over top and cover with hot water.  Bake at 350 degrees for 40 minutes. 

------------------------

 846473 -- PINEAPPLE  PUDDING  CAKE



 1 (18 1/4 oz.) pkg. yellow cake mix
1 c. sugar
1 (16 oz.) can crushed pineapple
12 oz. frozen whipped topping
1 c. milk
6 oz. pkg. instant butter pecan
   pudding
1 c. chopped walnuts

  Bake cake as directed on package.  Five minutes before cake is done, mix sugar and pineapple and bring to a boil until sugar dissolves.  Put several holes in top of cake and pour pineapple mixture on top of cake.  Let the cake cool in the pan.  Mix milk and pudding and gradually add whipped topping.  Frost top of cake and sprinkle walnuts on top.  Refrigerate for 2 days before eating. 

------------------------

 846474 -- CARROT  PUDDING  CAKE



 1 pkg. (2 layer size) yellow cake mix
1 pkg. (4 serving size) Jello vanilla
   flavor instant pudding & pie
   filling
4 eggs
1/3 c. water
1/4 c. oil
3 c. grated carrots
1/2 c. raisins, finely chopped
1/2 c. chopped walnuts
1/2 tsp. salt
2 tsp. ground cinnamon

  Blend all ingredients in large mixer bowl.  Beat 4 minutes at medium speed of electric mixer.  Pour into 2 greased and floured 8"x4" loaf pans.  Bake at 350 degrees for 45 to 50 minutes, until cakes spring back when lightly pressed and begin to pull away from sides of pans.  Do not under bake.  Cool in pans 15 minutes; remove and cool on racks.  Frost with Orange Cream Cheese Frosting.  ORANGE CREAM CHEESE FROSTING:  Blend 1 tablespoon butter or margarine with 1 (3 oz.) package cream cheese and 1 tablespoon grated orange rind until smooth. Alternately add 2 1/2 cups sifted confectioners' sugar and 1 tablespoon orange juice, beating after each addition until smooth. 

------------------------

 846475 -- PUDDING  CAKE



 1 c. flour
1 c. chopped pecans
1 stick oleo

  Mix softened oleo, flour and pecans.  Pat in 9 x 9 inch pan.  Bake until brown at 350 degrees.  Cool in refrigerator.  Mix: 1 c. powdered sugar 1/2 container Cool Whip (9 oz.)   Spread over cooled crust, refrigerate.  Mix 1 small package (3 ounce) instant vanilla pudding and 1 cup milk. Spread over cream cheese mixture.  Mix 1 small package instant chocolate pudding and 1 cup milk.  You then spread over vanilla pudding.  Top with remaining Cool Whip, grated Hershey bars.  Sprinkle with nuts. 

------------------------

 846476 -- HOT  FUDGE  PUDDING  CAKE



 1 c. flour*
3/4 c. sugar
2 tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 tbsp. shortening, melted
1 c. finely chopped nuts
1 c. brown sugar, packed
1/4 c. cocoa
1 3/4 c. hot water

  Heat oven to 350 degrees.  Measure flour, sugar, 2 tablespoons cocoa, baking powder and salt into bowl.  Blend in milk and shortening; stir in nuts.  Pour into ungreased square pan, 9 x 9 x 2 inches.  Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter.  Pour HOT water over batter.  Bake 45 minutes.  While warm, spoon cake into dessert dishes and spoon sauce over each serving.  If desired, serve with sweetened whipped cream or ice cream. Yield: 9 servings.  *If using self-rising flour, omit baking powder and salt. 

------------------------

 846477 -- MYSTERY  HOT  PUDDING  CAKE



 1 c. sifted flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
2 tbsp. cocoa
1/2 c. milk
2 tbsp. shortening, melted
1 c. chopped nuts
1 c. brown sugar, packed
1/3 c. cocoa
1 tsp. vanilla

  A rich tasting fudge dessert.  Easy to make and very inexpensive.  The sauce forms a pudding over the cake while baking.  Sift together into a bowl flour, baking powder, salt and cocoa; stir in milk and shortening, melted.  Blend in chopped nuts.  Spread in 9" square pan.  Sprinkle with mixture of brown sugar and cocoa.  Pour over entire batter, 1 3/4 cups hot water.  Add vanilla to hot water before pouring over batter.  Bake at 350 degrees for about 45 minutes.  Makes about 9 servings.  During baking, cake mixture rises to top and chocolate sauce settles to bottom. Invert squares of pudding on dessert plates.  Dip sauce from pan over each serving.  Serve warm with ice cream or whipping cream. 

------------------------

 846478 -- PUDDING  POKE  CAKE



 1 pkg. (2 layer size) yellow or
   chocolate cake mix
2 pkgs. (4 serving size) Jello
   instant pudding & pie filling, any
   flavor
1 c. confectioners' sugar
4 c. cold milk

  Prepare cake mix as directed on package, baking in 13"x9" pan.  Remove from oven.  Immediately poke holes down through cake to pan with round handle of wooden spoon.  Holes should be at 1" intervals.  Combine pudding mix with sugar in large bowl after holes are made.  Gradually stir in milk.  Beat at low speed of electric mixer for not more than 1 minute. (Don't over beat.)  Quickly, before pudding mixture thickens, pour about 1/2 of the thin pudding mixture evenly over warm cake and into holes to make strips. Allow remaining pudding mixture to thicken slightly; spoon over top, swirling to frost the cake.  Chill at least 1 hour.  Store cake in refrigerator.  Makes 18 servings. 

------------------------

 846479 -- PINEAPPLE  MERINGUE  BREAD  PUDDING



 3 c. 1/2" cubes French bread
1 (15 1/4 oz.) can crushed pineapple,
   drained (reserve syrup)
3 eggs, separated
1/2 c. packed brown sugar
1/2 tsp. grated lemon peel
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 c. coconut milk (1 (7 3/4 oz.) can
   sweetened reconstituted coconut
   juice can be substituted)
1/4 tsp. cream of tartar
1/4 c. sugar

  Place bread cubes in greased oblong baking dish, 10" x 6" x 1 1/2" or square baking dish, 8"x8"x2".  Spread pineapple on top.  Beat egg yolks slightly; stir in brown sugar, lemon peel, cinnamon, salt and the reserved syrup.  Slowly stir in milk.  Pour over bread cubes and pineapple.  Bake, uncovered in 350 degree oven until knife inserted halfway between center and edge comes out clean, 30 to 40 minutes.  Remove from oven.  Beat egg whites and cream of tartar on medium speed until foamy.  Beat in 1/4 cup of sugar, 1 tablespoon at a time, continue beating until stiff and glossy. Spread over pudding.  Bake until delicate golden brown, 8 to 10 minutes.  Let stand 5 minutes.

------------------------

 846481 -- RHUBARB  PUDDING  CAKE



 Yellow cake mix
4 c. rhubarb
1 c. sugar
1 c. whipping cream

 Prepare yellow cake mix according to directions.  Put 4 cups rhubarb on top.  Pour 1 cup sugar over rhubarb.  Pour 1 cup cream over everything.  Bake well.  Serve with whipped cream.  

------------------------

 846482 -- CHOCOLATE  PUDDING  CAKE



 1 chocolate cake mix with pudding

  Make according to directions.  When cake is half cooled punch holes in cake and pour:   Let cake cool completely and add: Cool Whip   Pour Cool Whip over caramel. 

------------------------

 846483 -- CHOCOLATE  PUDDING  CAKE



 1 chocolate cake mix with pudding

  Make according to directions.  When cake is half cooled, punch holes in cake and pour over:   Let cool and add:   Put Cool Whip on top. 

------------------------

 846484 -- PUDDING  CAKE  DESSERT



 CRUST:
2 c. flour
1/2 c. brown sugar
1 c. oleo
1 c. nuts
1 tsp. vanilla

  Cream oleo and add other ingredients.  Pat down in 13x9 inch pan. Bake 12 minutes at 450 degrees.  Crumble with a fork while hot and pat down.FILLING:
1 (8 oz.) cream cheese, softened

 1 c. powdered sugar  1 c. Cool Whip    Mix and spread on cool crust: 1 sm. pkg. instant chocolate fudge pudding 3 c. milk   Beat until thick and spread over cheese mixture.  Top with Cool Whip and pecans.  Chill. 

------------------------

 846485 -- RHUBARB  PUDDING  CAKE  WITH  SAUCE



 1 c. granulated sugar
1 egg
2 tbsp. melted margarine
1 c. buttermilk
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
2 c. all purpose flour
1 c. diced fresh rhubarb

  Blend sugar, egg, and butter.  Beat in buttermilk until smooth.  Stir together salt, baking soda, baking powder, and flour.  Sift dry ingredients into buttermilk mixture and stir in rhubarb.  Pour into greased 9 inch square baking pan.  Combine following:  2 tablespoons melted margarine with 1/2 cup sugar and sprinkle on top of batter. Bake at 350 degrees for 45 minutes or until cake test done.Sauce:
1/2 c. evaporated milk
1/2 c. margarine
1 c. sugar
1 tsp. vanilla*

  Bring to a boil and cook 1 minute, stirring constantly.  Remove from heat and stir in vanilla.  Serve sauce over cake.  Makes 10 to 12 servings. 

------------------------

 846486 -- PUDDING-WICHES



 1 1/2 c. cold milk
1/2 c. creamy peanut butter
1 (4-serving size) pkg. Jello instant
   pudding mix
24 graham crackers

 Add milk gradually to peanut butter in a deep bowl, blending until smooth.  Adding pudding mix, beat slowly at lowest speed until well-blended (about 2 minutes).  Let stand 5 minutes.  Spread 1/2 inch thick on 12 crackers.  Top with remaining crackers. Freeze three hours before eating.  

------------------------

 846487 -- CARAMEL  APPLE  PUDDING  CAKE



 1 c. flour
2/3 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/3 tsp. salt
Dash ground cloves
4 med. apples, peeled and cut into
   1/2 inch pieces
1/2 c. pecans, chopped
3/4 c. dark brown sugar
1/4 c. butter, melted
3/4 c. boiling water
1/2 c. milk
Vanilla ice cream and whipped cream

  In large bowl stir together flour, sugar, baking powder, cinnamon, salt, and cloves.  Add milk and mix.  Stir in apples and pecans.  Turn into ungreased 2 quart dish.  In separate bowl combine brown sugar, melted butter and boiling water; pour evenly over batter.  Bake at 375 degrees for 45-55 minutes.  Serve warm with vanilla ice cream and whipped cream. 

------------------------

 846488 -- DATE  PUDDING



 1 c. dates. cut fine
1 c. English walnut nuts
1 c. granulated sugar
3 eggs, beaten separate
2 tsp. flour
1 tsp. baking flour

  Bake 45 minutes and serve with cream or sauce. 

------------------------

 846489 -- GRANDMA'S BREAD  PUDDING



 2 1/4 c. milk
2 slightly beaten eggs
2 c. bread cubes
1/2 c. brown sugar
1 tsp. vanilla
1/4 tsp. salt
1 tsp. cinnamon

  Combine all ingredients, pour into 3 quart baking dish.  Place dish in pan with 1 inch water.  Bake 45 minutes at 350 degrees. 

------------------------

 846490 -- SUGAR  PLUM  PUDDING  CAKE



 2 c. all-purpose flour
1 1/2 c. sugar
1 1/4 tsp. baking soda
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. salt
3/4 c. salad oil
3 eggs
1 c. buttermilk
1 c. cooked prunes, pitted and
   quartered
1 c. chopped walnuts (optional)

  Sift dry ingredients together 3 times.  Add other ingredients in order given and mix well.  Grease and flour bundt pan.  Pour in cake mixture and bake at 375 degrees for 40 to 45 minutes.GLAZE:
1 c. sugar
1/2 c. buttermilk
1 tsp. vanilla
1 tsp. white corn syrup
1/2 c. (1 stick) butter

  Put all ingredients in a pan.  Stir.  Bring to boil.  Pour over cake while cake is hot and still in pan.  Let cake cool before removing from pan.  (Half of glaze is plenty.) 

------------------------

 846491 -- HOT  FUDGE  PUDDING  CAKE



 1 c. flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
1 1/2 tbsp. cocoa
1/2 c. milk
2 tbsp. melted butter
1 tsp. vanilla

SAUCE:
1 c. brown sugar
2 tbsp. cocoa
1 1/4 c. hot water

  Preheat oven to 350 degrees.  Mix cake ingredients together and pour into greased 9 inch round layer pan.  Bring sauce to boil and pour over cake mixture.  Bake 25-30 minutes.  Serve hot with vanilla ice cream.

------------------------

 846492 -- CHOCOLATE  CHIP  PUDDING  COOKIES



 2 1/4 c. unsifted flour
1/2 tsp. baking soda
1 c. melted butter
1/4 c. sugar
3/4 c. brown sugar
1 pkg. vanilla pudding mix
1 tsp. vanilla
2 eggs
1 Pkg. (12 oz.) chocolate chips

  Mix flour with baking soda.  Combine butter, sugars, pudding mix and vanilla in large bowl.  Beat until smooth and creamy.  Add beaten eggs.  Add flour mixture, then stir in chips.  Drop by rounded teaspoonfuls onto ungreased baking sheet about 2 inches apart.  Bake at 350 degrees for 8-10 minutes.

------------------------

 846493 -- PUDDING  COOKIES



 1 c. Bisquick
1 pkg. favorite instant pudding
1/4 c. salad oil
1 egg

  Heat oven to 350 degrees.  Mix all ingredients until dough forms a ball.  Shape dough into balls, using 1 teaspoon for each.  Place on ungreased baking sheet.  Dip bottom of glass into sugar; press on balls to flatten  Bake 8 minutes.  Makes 2 1/2 dozen cookies.  NOTE:  It takes about 10 minutes to mix and get these cookies in the oven.  Ideal for unexpected company. 

------------------------

 846494 -- CRANBERRY  PUDDING  CAKE



 1 pkg. yellow cake mix
1 sm. pkg. lemon instant pudding
4 eggs
1/4 c. oil
1 c. sour cream
1/2 c. nuts
1 can jellied cranberry sauce (cut
   into sm. cubes)



------------------------

 846495 -- BANANA  PUDDING



 1 Jello instant vanilla pudding
1 can Eagle Brand
1 sm. Cool Whip
3-4 bananas
Vanilla wafers
Lemon juice

  Make pudding according to directions, stir in Eagle Brand.  Fold in Cool Whip. Slice bananas and add enough lemon juice to cover; juice keeps the bananas from turning brown.  Place wafers in bowl, add few bananas.  Pour in pudding.  Repeat until ending with pudding.  Crush wafers and sprinkle on top for decoration. 

------------------------

 846496 -- BANANA  PUDDING  CAKE



 1 or 2 sm. ripe bananas
1 pkg. yellow cake mix
1 pkg. Jello instant pudding (banana
   cream or vanilla)
4 eggs
1 c. water
1/4 c. oil
1/2 c. chopped nuts

  Slice bananas into large bowl; beat until well mashed.  Add remaining ingredients.  Blend; then beat at medium speed of electric mixer for 2 minutes. Pour into well-greased and floured tube pan.  Bake at 350 degrees for 60-70 minutes.  Let cool in pan 15 minutes.  Remove from pan and finish cooling. Sprinkle with powdered sugar. 

------------------------

 846497 -- CHOCOLATE  CHIP  PUDDING  COOKIES



 2 1/4 c. flour
1 tsp. baking soda
1 c. margarine, soft
3/4 c. light brown sugar
1/4 c. sugar
1 pkg. instant pudding mix (may use
   chocolate, butterscotch, vanilla,
   or butter pecan)
1 tsp. vanilla
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts
2 eggs

  Mix flour with soda.  Combine butter, sugars, pudding mix, vanilla in large mixing bowl.  Beat until smooth and creamy.  Beat in eggs. Gradually add flour mixture.  Then stir in chips and nuts.  Batter will be stiff.  Drop in teaspoon size pieces on ungreased baking sheets, 2 inches apart.  Bake at 375 degrees for 8 to 10 minutes. 

------------------------

 846498 -- HOT  FUDGE  PUDDING  CAKE



   During baking a cake layer forms on top and a rich chocolate sauce appears on bottom.  Serve with topping of whipped cream, vanilla ice cream or milk. 1 c. granulated sugar 3 tbsp. plus 1/3 c. unsweetened cocoa powder 1/2 c. milk 1 tsp. vanilla 1 2/3 c. hot tap water Confectioners' sugar (optional)   Mix buttermilk mix, 1/2 cup granulated sugar and 3 tablespoons cocoa in greased 8 inch square baking dish.  Stir in milk and vanilla mix until well blended.  Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup granulated sugar.  Pour on water.  Bake in preheated 350 degree oven 40 minutes or until top is firm.  Dust with confectioners' sugar.  Serve at once in dessert bowls with sauce spooned over cake. Makes 6 servings.

------------------------

 846499 -- CHOCOLATE  BRANDY  PUDDING  CAKE



 1 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. granulated sugar
Pinch of cinnamon
1/2 c. cocoa
1/4 c. milk
1/4 c. cream
1 tsp. vanilla extract
4 tbsp. (1/4 stick) melted butter,
   cooled
3/4 c. dark brown sugar
1/2 c. brandy
1 c. boiling water
Whipped cream (optional)

  Sift the flour with the baking powder, baking soda, salt, 3/4 cup of the sugar, cinnamon and half the cocoa.  Set aside.  In a bowl, combine the milk, cream and vanilla.  Pour the wet ingredients into the dry ingredients along with the melted butter.  Stir to make a thick batter.  Spread evenly in an ungreased 9 inch baking pan, preferably glass or ceramic.  In a small bowl, combine the brown sugar, remaining granulated sugar and remaining cocoa.  Sprinkle evenly over the batter.  Combine the brandy and the water and pour over the top of the batter. Bake in a preheated 350 degree oven for 50 minutes.  The cake will be set around the sides and the top will be very loose and bubbly.  Cool in the pan on a rack for an hour or more.  Slice or "scoop" to serve.  Serve with chipped cream, if desired.  This is a fantastic cross between brownies, fudge, chocolate pudding and an after-dinner brandy!

------------------------

 846500 -- MILK  PUDDING  DESSERT



   This recipe comes from Argentina.4 big c. milk
6 egg yolks
2 big c. sugar
A pinch of cinnamon

 

------------------------

 846501 -- CREAMY  BANANA  PUDDING



 1 (5 1/4 oz.) box instant vanilla
   pudding mix
2 c. milk
1 tsp. vanilla
1 (8 oz.) carton dairy sour cream
2/3 c. sugar
1 (8 oz.) container frozen non-dairy
   whipped topping, softened
1 (12 oz.) box vanilla wafers
3 slices bananas

 

------------------------

 846502 -- OZARK  PUDDING



 1 egg
1/2 c. raw apples
3 heaping tbsp. flour
1/2 c. chopped pecans
1/8 tsp. salt
1 tsp. vanilla
3/4 c. sugar
1/2 tsp. cinnamon
1 1/2 tsp. baking powder

 

------------------------

 846503 -- CRANBERRY  PUDDING  CAKE



 1 pkg. (2 layer size) yellow cake mix
   or pudding-included cake mix
1 pkg. (4 serving size) lemon instant
   pudding & pie filling
4 eggs
1 c. (1/2 pt.) sour cream
1/4 c. oil
1/2 c. chopped nuts
1 (8 oz.) can jellied cranberry
   sauce, cut in sm. cubes

  Combine cake mix, pudding mix, eggs, sour cream, oil and nuts in mixing bowl.  Blend, then beat medium speed for 4 minutes.  Fold in cranberry cubes.  Pour into two 9 x 5 inch loaf pans that have been greased and floured.  Bake at 350 degrees for 50-55 minutes.  Let cool in pan.  Variations:  Use lemon cake with lemon or vanilla pudding or yellow cake with coconut cream pudding.

------------------------

 846503 -- CRANBERRY  PUDDING  CAKE



 1 pkg. (2 layer size) yellow cake mix
   or pudding-included cake mix
1 pkg. (4 serving size) lemon instant
   pudding & pie filling
4 eggs
1 c. (1/2 pt.) sour cream
1/4 c. oil
1/2 c. chopped nuts
1 (8 oz.) can jellied cranberry
   sauce, cut in sm. cubes

  Combine cake mix, pudding mix, eggs, sour cream, oil and nuts in mixing bowl.  Blend, then beat medium speed for 4 minutes.  Fold in cranberry cubes.  Pour into two 9 x 5 inch loaf pans that have been greased and floured.  Bake at 350 degrees for 50-55 minutes.  Let cool in pan.  Variations:  Use lemon cake with lemon or vanilla pudding or yellow cake with coconut cream pudding.

------------------------

 846504 -- PUDDING  IN  A  CAKE



 1 white cake mix
1/2 c. water
1/2 c. oil
1/2 c. milk
2 sm. pkgs. instant pudding (any
   flavor)
4 eggs, one at a time

  Bake at 350 degrees for 35 minutes.FROSTING:
1 lg. Cool Whip
1 lg. instant pudding (same flavor
   put in cake)

 

------------------------

 846505 -- APPLE  PUDDING



   Cream: 1/2 c. shortening   Add: 2 c. flour 1 tsp. salt 2 tsp. cinnamon 1 tsp. nutmeg 2 tsp. soda   Add 5 or 6 large apples, diced and 1/2 cup nuts.  Bake at 325 degrees for 30 minutes in 9 x 13 inch pan.CARAMEL BUTTER SAUCE:
1/2 c. butter
1/2 c. cream
Cinnamon to taste
1/2 c. brown sugar
1/2 c. white sugar

  Cook until thick.  Pour over apple pudding while sauce is hot.

------------------------

 846506 -- STRAWBERRY  PUDDING  CAKE



 1 c. flour
1 c. milk
1/4 c. shortening
3 tbsp. shortening
1 tsp. baking soda
1/2 tsp. salt
1 qt. fresh strawberries (or 2 pkgs.
   frozen)

  Place strawberries in bottom of baking dish.  Add small amount of water to strawberries. Place in preheated 350 degree oven.  Mix all other ingredients together.  Remove strawberries from oven.  Pour mixture on top of berries.  Bake approximately 30 minutes at 350 degrees.

------------------------

 846507 -- 

----



------------------------

 846508 -- STRAWBERRY  PUDDING  CAKE



 2 angel food cakes
1 lg. c. crushed pineapple, drained
3 lg. pkg. frozen
      strawberries, drained,
      or 2 qt. fresh
      strawberries
1 lg. (6 oz.) pkg. vanilla pudding,
   made according to pkg. directions
1 (8 oz.) Cool Whip

  Break cake into 1/2 inch pieces in a 9x13 inch pan.  Cover with pineapple and strawberries.  Pour pudding over cake and top with Cool Whip.  Chill 6 hours. 

------------------------

 846509 -- PUDDING  CAKE



 1 cake mix
2 pkg. instant pudding
4 c. cold milk
1 c. confectioners' sugar

  Bake cake in 9x13 inch pan.  Poke holes with a tip of wooden spoon throughout cake (2-3 inch intervals) as soon as you take it out of oven.  After poking holes, mix sugar and pudding mix.  Gradually add milk and stir. Then beat at low speed for no more than 1 minute.  Quickly, before pudding thickens, pour half of mix over warm cake.  Allow remaining pudding to thicken; then spoon and swirl to frost cake.  Chill 1 hour.  Store cake in refrigerator. 

------------------------

 846510 -- EXCELLENT  LEMON  PUDDING  CAKE



   1 Betty Crocker cake mix.  Make and bake according to the recipe on the box.  Bake in a 9 x 13 inch pan.  Cool cake.TOPPING:

 1 small box of lemon pudding (cook according to recipe on the box and cool completely, could be made the night before.  I like the Jello brand).  Spread the cooled pudding on top of the cooled cake.  Then frost with the following frosting: 2 egg whites 1/3 c. water   Put this in a double boiler, cook and beat at high speed for 7 minutes (water should not touch the bottom of the pan while boiling).  Then remove from boiling water and add 1 teaspoon of vanilla and 3 teaspoons of powdered sugar and beat 2 more minutes.  Cool slightly, spread this on top of the lemon filling.  Then sprinkle 1/2 cup or less of coconut on top.  (This keeps frosting in place.)  I receive many compliments on this cake.

------------------------

 846511 -- JELLO  PISTACHIO  PUDDING  CAKE



 1 pkg. (4 serving) size Jello instant
   pudding mix
1 pkg. 2 layer size yellow cake mix
1/2 tsp. almond extract
4 eggs
1 1/4 c. water
1/4 c. oil
7 drops green food coloring optional

  Combine all ingredients blend, beat 2 minutes.  Pour into greased and floured tube pan or bundt pan, bake at 350 degrees for 50 to 55 minutes. 

------------------------

 846512 -- LEMON  PUDDING  CAKE



 1 c. sugar
2 tbsp. flour
1 tbsp. butter
1 c. milk
Juice and rind of 1 lemon
Pinch of salt
2 eggs, separated

  Cook this in a Pyrex or glass dish that you can put in a pan of water, then put in oven.  Cream soft butter and flour together.  Add sugar, juice of lemon and rind.  Beat egg yolks and milk together.  Beat whites until stiff.  Add egg yolks and milk mixture to flour, butter, sugar mixture.  Add egg whites to mixture.  Make sure your oven is ready so that mixture doesn't stand.  When done, there will be pudding on bottom and cake on top.  Bake at 350 degrees for 1 hour.  Makes enough for 5.  Can double recipes. 

------------------------

 846513 -- PUDDING  CHEESECAKE  IN  15  MINUTES



   Choose tart lemon or pineapple cream flavor. 1 pkg. Jello lemon pineapple cream instant pudding 2 c. milk 9 inch graham cracker crust   Stir cream cheese until very soft.  Gradually blend in 1/2 cup of milk until smooth and creamy.  Add remaining milk and pudding mix.  Beat slowly with egg beater 1 minute.  (Do not over beat.)  Pour into cool graham cracker crust.  Sprinkle graham crumbs on top to make it extra crunchy.  Then chill.  Make sure it is Jello instant pudding.  This particular recipe can not be made with any other instant or cooked pudding. 

------------------------

 846514 -- INSTANT  PUDDING  CHOCOLATE  CHIP  COOKIES



 2 1/4 c. flour
1 tsp. baking soda
1 c. soft oleo
1/4 c. white sugar
3/4 c. brown sugar
1 tsp. vanilla
1 (4 serving size) instant vanilla
   pudding
2 eggs
1 c. chocolate chips
1 c. chopped nuts

  Mix flour with soda. Cream oleo, sugars, vanilla and pudding, beat until smooth and creamy.  Beat in eggs.  Add flour mixture.  Stir in chips and nuts. Drop by spoons onto UNgreased pan.  Bake at 375 degrees for 8 to 10 minutes.  Makes about 7 dozen.  For Chocolate Chocolate Chips Cookies use chocolate pudding mix instead of vanilla. 

------------------------

 846515 -- HOT  FUDGE  PUDDING  CAKE



 1 1/2 c. Bisquick
1/2 c. chopped nuts
1/2 c. brown sugar (packed)
6 oz. pkg. semi-sweet chocolate pieces
1/2 c. sugar
1/2 c. milk
1 1/2 c. boiling water

  Mix Bisquick, sugar, nuts and milk.  Turn batter into greased 2 quart baking dish.  Sprinkle with brown sugar.  Pour water over chocolate pieces in small bowl.  Let stand a few minutes until chocolate melts, then stir until blended.  Pour over batter.  Bake 350 degrees for 40-45 minutes.  Let stand 5 minutes to cool slightly.  During baking the pudding will rise to the top of the dish and the sauce will form at the bottom.  Invert servings in sauce dish and dip sauce over pudding.  Serve with ice cream if you wish.  Serves 6-8. 

------------------------

 846516 -- LEMON  CUSTARD  CAKE  PUDDING



 2 eggs, separated
2 tbsp. butter or margarine
3/4 c. sugar
1/2 c. (from a 6 oz. can) frozen
   concentrate for lemonade
2 tbsp. flour
1 c. milk

  Beat egg whites until they form soft peaks in a small bowl.  Save for next step.  Cream butter or margarine with sugar until fluffy in medium size bowl; beat in egg yolks, then frozen lemonade.  Blend in flour, then milk.  Fold in beaten egg whites.  Pour into greased 6 cup baking dish.  Place dish in shallow pan on oven shelf; pour boiling water into pan to depth of about an inch.  Bake in moderate oven (350 degree) 35 minutes, or until top is firm and golden.  Spoon into dessert dishes; serve warm.  (Custard, bakes on the bottom, makes tangy sauce for the fluffy cake on top). 

------------------------

 846517 -- CARAMEL  PEAR  PUDDING  CAKE



 1 c. all-purpose flour
2/3 c. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. milk
4 med. pears, peeled and cut into 1/2
   inch pieces (about
2 cups) or 1 (16 oz.) can pears,
   drained and chopped
1/2 c. chopped pecans
3/4 c. packed brown sugar
1/4 c. butter or margarine
3/4 c. boiling water
Ice cream or Cool Whip (optional)

 In large mixing bowl stir together flour, sugar, baking powder, cinnamon and salt.  Add milk; beat until smooth.  Stir in pears and pecans.  Turn into an ungreased 2-quart casserole.  In bowl combine brown sugar, butter and boiling water; pour evenly over batter.  Bake at 375 degrees for 45 minutes.  Serve hot with ice cream. 

------------------------

 846518 -- CHOCOLATE  PUDDING  CAKE



 1 c. flour
1 c. pecans, finely chopped
1 stick margarine

  Mix these three ingredients together; spread into a 9x12 pan and bake at 350 degrees for 20 minutes.  Mix and spread over cooled crust: 1 c. confectioners sugar 1 c. Cool Whip   Mix together: 2 c. milk   This will be thick.  After it thickens some, pour over cream cheese. Spread rest of the 9-ounce container of Cool Whip over pudding and grate bitter chocolate over pudding.  Refrigerate and serve in squares. 

------------------------

 846519 -- DATE  NUT  PUDDING  CAKE



 1 c. chopped dates
1 c. sugar
1 1/2 c. boiling water
1 tsp. soda
1 egg
1 1/3 c. sifted flour
3 tbsp. melted butter or oleo
1 tsp. baking powder
1/2 c. chopped black walnut meats

  Cut dates.  Put in pan and pour the boiling water over.  Put soda in and stir gently to mix.  Add the egg, sugar, butter and the flour mixture.  Last, add the walnuts.  Grease and flour pan.  Bake 35 to 40 minutes at 325 degrees.  Serve with whipped cream or Cool Whip. 

------------------------

 846520 -- PUDDING  CAKE



 1 stick oleo or 1/2 c. shortening
1 c. sugar
2 eggs
3/4 c. milk
2 c. flour
2 tsp. baking powder
1 tsp. vanilla

  Cream butter and sugar.  Add slightly beaten eggs and then add milk and flour alternately.  Add vanilla.  Pour into a greased and floured 9 or 10 inch cast iron skillet.  Bake at 350 degrees for 30 or 40 minutes or until it tests done. 

------------------------

 846521 -- PISTACHIO  PUDDING  CAKE



 1 (18 1/2 oz.) pkg. Duncan Hines white
   cake mix
1 (3 3/4 oz.) Jello pistachio pudding
   (instant)
1 c. Crisco oil
3 eggs
1/2 c. chopped pecans
1 c. club soda or 7-Up (room temp.)

  Combine these 6 ingredients.  Beat 4 minutes at medium speed.  Pour into a greased and floured 10 inch tube pan.  Bake at 350 degrees for 45 or 50 minutes.FROSTING:
2 env. whipped topping mix (Dream
   Whip)
1 1/2 c. cold milk
1 (3 3/4 oz.) pkg. pistachio pudding
   mix, instant

  Combine Dream Whip and milk.  Beat at high speed until peaks form. Add pudding mix and beat until fluffy.  Spread over sides and top of cake.  Decorate top of cake with pecan halves and a few sprinkles of chopped pecans. 

------------------------

 846522 -- CHOCOLATE  CHIP  PUDDING  COOKIES



 2 1/4 c. flour
1 tsp. soda
1 c. butter
1/4 c. brown sugar
1 (4 oz.) pkg. instant chocolate
   pudding
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
1/4 c. sugar

  Mix flour and soda.  Combine butter, sugars, pudding mix and vanilla in large bowl.  Beat until smooth.  Add eggs.  Gradually add flour mixture, then add chocolate chips.  Drop 1-inch balls to ungreased pan.  Bake at 375 degrees for 10 minutes. 

------------------------

 846523 -- HOT  FUDGE  PUDDING  CAKE



 1 c. flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
6 tbsp. cocoa
1 c. brown sugar
1/2 c. milk
2 tbsp. melted shortening
1 c. nuts (optional)
1 3/4 c. HOT water

  Mix together flour, baking powder, salt, sugar and 2 tablespoons cocoa.  Stir in the milk and shortening.  Blend in the nuts.  Spread batter in a 9-inch square pan.  Combine brown sugar and 4 tablespoons cocoa in small bowl.  Sprinkle this mixture over the batter.  Pour hot water over entire batter. Bake at 350 degrees for 45 minutes.  Makes 9 servings. 

------------------------

 846524 -- PUDDING  CAKE



 1 c. flour
1 1/4 c. graham cracker crumbs
1 c. melted butter
8 oz. soft cream cheese
1 1/2 c. Cool Whip
1 c. powdered sugar
1 (3.9 oz.) box chocolate (instant)
   pudding
1 (3.9 oz.) box vanilla (instant)
   pudding
4 c. milk
Chocolate sprinkles (optional)

  Mix together the flour, graham cracker crumbs and melted butter in an ungreased cake pan.  Press it in the bottom of the pan.  Bake for 20 minutes at 350 degrees.  Cool for 45 minutes to an hour.  In a bowl combine cream cheese, Cool Whip and powdered sugar.  Mix by hand until it's blended well.  Spread over cooled crust.  In mixer combine the chocolate and vanilla pudding with milk.  Mix well.  Pour on top of the cream cheese layer.  (If dessert is not going to be eaten right away, freeze until about 1 hour before eating.)  Before serving, top the pudding layer with a layer of Cool Whip. Sprinkle with chocolate sprinkles (optional). 

------------------------

 846525 -- PUDDING  COOKIES



 3/4 c. Bisquick mix
1/4 c. oil
1 egg
1 regular instant pudding (any flavor)

  Stir mixture together.  Drop by teaspoonful on baking sheet.  Bake 10 minutes at 350 degrees. 

------------------------

 846526 -- PINA  COLADA  PUDDING  CAKE



 1/3 c. rum
1 (4 serving size) pkg. coconut cream
   instant pudding
1 pkg. white cake mix
4 eggs
1/2 c. water
1/4 c. oil
1 c. flaked coconut

  Blend rum, pudding, cake mix, eggs, water, and oil.  Pour into 2 greased and floured 9 inch pans.  Bake at 350 degrees for 25-30 minutes.  Do not under bake.  Cool in pan 15 minutes; remove and cool on racks.  Fill and frost with Pina Colada Frosting and sprinkle with coconut.  Keep refrigerated.PINE COLADA FROSTING:
8 oz. crushed pineapple with juice
1 pkg. instant coconut cream instant
   pudding
1/3 c. dark rum

  Combine.  After mixing well, stir in 1 container of thawed whipped topping.  Spread on cake.

------------------------

 846527 -- CHOCOLATE  CHIP  PUDDING  CAKE



 1 box yellow cake mix
4 eggs
3/4 c. salad oil
2 (6 oz.) pkg. chocolate chips
1 sm. box instant chocolate pudding
1 c. sour cream

  Put first 5 ingredients in large mixing bowl with electric mixer.  Mix all until well moistened.  Scrape sides and bottom of bowl.  Then beat for 4 minutes on high.  Pour a little less, then half of batter into a well-greased bundt pan. Sprinkle 1 package of chips on top.  Repeat with rest of batter and second package of chips on top.  Bake 55 to 60 minutes. 

------------------------

 846528 -- HASTY  PUDDING



 --BATTER:--

2 tbsp. margarine
1/3 c. brown sugar
1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1 c. raisins

--SYRUP:--

1 c. brown sugar
2 c. boiling water
1 tbsp. flour
1 tbsp. butter
1 tbsp. vanilla

 Cream butter and sugar together.  Mix flour, baking powder and salt.  Add dry ingredients to creamed mixture and mix with milk.  Dust raisins with flour and mix with above mixture.  Put mixture in 8 inch greased pan.  Cover with syrup:  Combine flour and sugar, add boiling water and stir until smooth.  Cook until thickened (slightly).  Add margarine and vanilla.  Pour over batter and bake at 350 degrees for 45 minutes.   

------------------------

 846529 -- 

----



------------------------

 846530 -- PUDDING  CAKE



 3 eggs
3 tbsp. granulated sugar replacement
1/4 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped dates
1/3 c. mini chocolate chips
1/4 c. chopped walnuts

  Beat eggs in large mixing bowl until light and fluffy.  Gradually add sugar replacement, beating continually until thick.  Stir in flour, baking powder and salt.  Mix in dates, chocolate chips and nuts.  Pour batter into a well greased 9 inch square baking pan.  Bake at 350 degrees for 25-30 minutes or until cake is done.  Serve the cake warm.

------------------------

 846531 -- APPLE  PUDDING  CAKE



 2 lg. apples, cored & sliced
1 1/2 tsp. lemon juice
5 tbsp. honey or equivalent sugar
   substitute, suitable for baking
1/2 tsp. ground cinnamon
Pinch of nutmeg
Pinch of allspice
1 c. self-rising flour
1 lg. egg
3 tbsp. brown sugar or equivalent
   brown sugar substitute, suitable
   for baking
2/3 c. cold water
1 c. boiling water

  Preheat oven to 375 degrees.  Spray a 9 inch nonstick pan with vegetable spray.  Arrange the sliced apples in the prepared pan. Sprinkle the apples with lemon juice, then the honey or sugar substitute, then the spices.  Combine the flour, egg, brown sugar or brown sugar substitute, and cold water; beat until smooth.  Spoon the batter over the apples. Sprinkle with additional spices.  Pour the boiling water in a thin stream over the batter.  Bake uncovered, for 30 minutes.  Refrigerate for leftovers.

------------------------

 846532 -- BANANA  CREAM  PUDDING  CAKE



 1 white cake mix
4 eggs
1 c. vegetable oil
1 c. 7-Up
1 sm. instant banana cream pudding

--FROSTING:--

1 sm. instant banana cream pudding
1 c. milk
1 (8 oz.) Cool Whip

 In mixing bowl put all cake ingredients.  Mix well.  Bake in a greased and floured 9 x 13 inch pan at 350 degrees for 25 minutes.  Or toothpick comes out clean.  Try other pudding flavors like: Pistachio, lemon, French vanilla.  

------------------------

 846533 -- CHOCOLATE  CHIP  PUDDING  COOKIES



 2 1/4 c. unsifted all-purpose flour
1 tsp. baking soda
1 c. butter
1/4 c. sugar
3/4 c. brown sugar
1 pkg. (4 serving) chocolate or
   vanilla instant pudding
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts (optional)

 Mix flour with baking soda.  Combine butter, sugars, pudding and vanilla in a large mixing bowl.  Beat until smooth and creamy.  Beat in eggs, gradually add flour mixture, stir in chips and nuts.  Batter will be stiff.  Drop by rounded measuring teaspoonfuls onto ungreased cookie sheets, two inches apart.  Press cookie down.  Bake at 375 degrees for 8-10 minutes.  7 dozen.  

------------------------

 846534 -- RHUBARB  CUSTARD  KUCHEN



 --CRUST:--

1 c. flour (heaping)
4 tbsp. powdered sugar
1/4 tsp. salt
1/2 c. margarine (1 stick)

 Plus 1 tablespoon flour and 1 tablespoon sugar. --FILLING:--

4 c. rhubarb, diced
3 egg yolks
1 1/4 c. sugar
2 tbsp. flour
3/4 c. half & half

 Mix crust ingredients together and pat into 11 x 7 inch pan.  Sprinkle the 1 tablespoon sugar and 1 tablespoon flour over crust before adding filling.  Bake at 375 degrees for 10 minutes then bake at 350 degrees for 25 minutes.  May be topped with meringue.  I prefer it without meringue. 3 egg whites
1/2 c. sugar

 Beat egg whites until stiff.  Add sugar slow.  Put on kuchen when almost done.  Bake a short time.  

------------------------

 846535 -- CHOCOLATE  CAKE  PUDDING



 --CAKE:--

3/4 c. sugar
1 c. flour
1/4 tsp. salt
2 tsp. baking powder
2 tbsp. cocoa
1/2 c. milk
3 tbsp. melted butter
1 tsp. vanilla

 Sift sugar, flour, salt, baking powder and cocoa together in a square 9" pan.  Mix other ingredients into batter. --TOPPING:--

1/2 c. white sugar
1/2 c. brown sugar
1/4 c. cocoa
1/2 c. milk
1 c. water

 Mix topping sugars, cocoa and sprinkle over cake batter.  Pour milk and water over all and bake in 350 degree oven for 45 minutes.  

------------------------

 846536 -- GRANDMA'S  PUDDING  CAKE



 1 1/2 c. flour
1 stick butter or margarine
1/2 c. chopped nuts (walnuts)
1 (8 oz.) pkg. cream cheese
1 c. confectioners' sugar
1 (12 oz.) Cool Whip
1 lg. chocolate instant pudding
2 to 3 c. milk

  First:  Mix flour and butter.  Add nuts.  Press into 9x9 inch pan. Bake at 375 degrees for 20 minutes.  Second:  Mix cream cheese and powdered sugar.  Fold in 1/2 of Cool Whip.  Place on top.  Third:  Mix pudding and milk, place on top.  Fourth:  Top with rest of Cool Whip. 

------------------------

 846537 -- FUDGE  PUDDING  CAKE



 1 c. flour
2 tsp. baking powder
1 tsp. salt
2/3 c. sugar
2 tbsp. cocoa

 Combine all ingredients and sift 3 times. 1/2 c. milk
1 tsp. vanilla
2 tbsp. melted margarine

 Combine the above ingredients and add to the dry ingredients.  Beat until smooth.  Stir in 1/2 cup chopped nuts.  Spread in a buttered 6 cup casserole dish.  Mix 1 cup brown sugar and 1/4 cup cocoa and sprinkle over batter.    Pour 1 1/2 cups boiling water over entire cake.  Bake at 350 degrees for 50 minutes.  Serve warm or cold with ice cream.  

------------------------

 846538 -- CARROT  PUDDING  CAKE



 1 pkg. yellow cake mix
1 sm. pkg. instant vanilla pudding mix
4 eggs
1/4 c. oil
3 c. grated carrots
1/2 c. raisins
1/2 c. chopped nuts
1/2 tsp. salt
2 tsp. cinnamon

  Combine all ingredients in large mixing bowl; beat at medium speed for 4 minutes.  Pour into greased and floured 9x13 inch baking dish.  Bake at 350 degrees for about 45 minutes or until cake springs back when lightly touched and cake is beginning to pull away from sides of pan.  Cool completely in baking dish. 

------------------------

 846539 -- 3  LAYER  PUDDING  CAKE



 1 c. flour
1 stick oleo
1 c. chopped nuts

  Mix and press in dish.  Bake at 350 degrees for 25 minutes.  Cool.2ND LAYER:
12 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip

  Cream.3RD LAYER:
1 sm. pkg. vanilla instant pudding
Or 1 lg. chocolate

  Follow directions per pudding mix.  Topping:  Cool Whip with chocolate chips and pecans.

------------------------

 846540 -- BLACK  WALNUT  PUDDING



 SAUCE:
1 c. brown sugar
1 c. white sugar
2 c. boiling water
2 tbsp. butter
1/2 tsp. salt

  Mix and boil for 5 minutes.CAKE:
1 c. brown sugar
2 tbsp. butter
2 c. sifted flour
2 tsp. baking powder
1 c. milk
2/3 c. black walnut meats
1/4 tsp. salt

  Mix as in ordinary cakes.  Pour sauce in 8x8 baking dish.  Pour cake mix on top of sauce.  Bake at 350 degrees for 30 minutes. 

------------------------

 846541 -- AUNT  MARY'S  DATE  PUDDING



 1 pkg. dates, cut up fine
2 c. boiling water
3 1/2 tbsp. butter
1-2 eggs, beaten lightly
2 tsp. baking soda
1 1/2 c. flour
1 c. sugar
1 c. nuts
1 tsp. vanilla

  Pour boiling water over cut up dates.  Add butter and lightly-beaten eggs.  Sift together baking soda, flour and sugar.  Mix well.  Add nuts and vanilla; mix well.  Put in 9x13 cake pan.  Bake at 350 degrees for 35-45 minutes.  Top with whipped topping. 

------------------------

 846542 -- RHUBARB  CUSTARD



 2 c. rhubarb, cut up
1 1/2 c. sugar
1 3/4 tbsp. flour
Little salt
2 eggs
1/2 pt. cream (canned milk)

  Mix together and put in rust.  Bake 400 degrees, 40-50 minutes.PIE CRUST (in the pan):
1 c. flour
1/3 c. vegetable oil
3 tbsp. milk

  Mix in the pie tin and pat out. 

------------------------

 846543 -- PUDDING  CAKE



 1 box (3.4 oz.) chocolate pudding, the
   kind you cook
1 pkg. cake mix, chocolate
Nuts and chocolate chips

  Cook pudding according to directions.  When done add cake mix to it and stir it in.  Put in 9x12 greased cake pan.  Add nuts and chocolate chips on top and bake 325 degree oven about 25-30 minutes.  You can vary your puddings and cakes also.  Butterscotch with yellow cake, etc. 

------------------------

 846544 -- LEMON  PUDDING  COOKIES



 1 c. Bisquick baking mix
1 pkg. (3 3/4 oz.) lemon instant
   pudding (dry)
1 tsp. grated lemon peel
1/4 c. vegetable oil
1 egg
Sugar

  Heat oven to 350 degrees.  Mix all ingredients until dough forms a ball.  Shape dough into 1 inch balls.  Place about 2 inches apart on ungreased cookie sheet.  Flatten each to 1/4 inch thickness with bottom of glass dipped in sugar.  Bake until edges are delicate brown, about 8 minutes; cool.  Frost with Lemon Butter Frosting (below), if desired.  Makes about 2 1/2 dozen cookies.LEMON BUTTER FROSTING:
1 1/2 c. powdered sugar
3 tbsp. margarine or butter, softened
1/2 tsp. grated lemon peel
1-2 tbsp. lemon juice
1-2 drops yellow food color

  Mix powdered sugar and margarine.  Stir in lemon peel, lemon juice and food color; beat until frosting is of spreading consistency.PISTACHIO PUDDING COOKIES:

 Substitute 1 package (3 3/4 ounce) pistachio instant pudding for the lemon pudding; omit lemon peel.

------------------------

 846545 -- PUDDINGWICHES



 35 graham cracker squares
1 (4 oz.) pkg. instant chocolate
   pudding
1 1/2 c. cold milk
1/2 c. peanut butter

  Line a 13 x 9 inch baking pan with 17 crackers.  Combine pudding, milk and peanut butter.  Beat until smooth and mixture starts to thicken. Carefully spread over crackers.  Cover with remaining crackers, pressing down slightly.  Cover and freeze 3 hours.

------------------------

 846546 -- LEMON  PUDDING  CAKE



 3/4 c. sugar
Dash salt
1/4 c. sifted flour
3 tbsp. butter, melted
1 tsp. grated lemon peel
1/4 c. lemon juice
1 1/2 c. milk
3 well-beaten egg yolks
3 stiffly beaten egg whites

  Combine sugar, salt and flour.  Stir in melted butter, lemon peel and juice.  Combine milk and egg yolks.  Add to lemon mixture.  Fold in egg whites.  Pour into 8x8x2-inch baking pan.  Place in larger pan on oven rack. Put hot water into larger pan about 1-inch deep.  Bake in 350 degree oven for 40 minutes.  Serve warm or chilled. 

------------------------

 846547 -- COCONUT  PUDDIN'



 FILLING:
2 egg yolks
1 c. sugar
3 tbsp. flour
3 c. milk*
1 tbsp. vanilla flavoring
1 (7 oz.) bag coconut
1 bay vanilla wafers

  Mix all filling ingredients except coconut and wafers into a broiler and cook until it thickens.  Remove from heat; let cool.  Stir in coconut.  In pudding bowl, layer wafers and filling until filled.  Top with topping and put in oven for about 5 minutes or until topping is browned.TOPPING:
2 egg whites
3 tbsp. sugar

  Beat egg whites until peaks form.  Add sugar and beat a few minutes more.  *If using can milk, use half and half with water.  (1/2 c.m./1/2 c.w.) 

------------------------

 846548 -- PUDDING  CAKE



 1 chocolate box cake mix

  Pour into 9 x 13 inch baking pan.  Mix: 1/2 c. cocoa   Crumble over cake.  Pour 3 1/2 cups of hot water all over cake.  Bake at 350 degrees for 40 minutes.  Cake will move when removed from oven. Cool.

------------------------

 846549 -- LEMON  PUDDING  CAKE



 3/4 c. sugar
1/4 c. all-purpose flour
Dash of salt
3 tsp. butter, melted
1 1/2 tsp. shredded lemon peel
1/4 c. lemon juice
3 beaten egg yolks
1 1/2 c. milk
3 egg whites

  In a large mixing bowl, combine sugar, flour and salt.  Stir in melted butter, lemon peel, and lemon juice.  In a small bowl, combine egg yolks and milk, add flour mixture.  In a mixing bowl, beat egg whites until stiff peaks form.  Gently fold egg whites into lemon batter.  Turn into an ungreased 8x10x2 inch baking pan.  Place in a large pan on oven rack.  Pour hot water into large pan to a depth of 1 inch.  Bake at 350 degrees for 35 to 40 minutes or until top is golden and springs back when touched.  Serve warm or chilled in individual dessert dishes.  Yield:  6 to 8 servings. 

------------------------

 846550 -- DESSERT  PUDDING



 1/2 box yellow cake mix
1 lg. vanilla instant pudding
3 c. milk
1 lg. Philadelphia cream cheese
1 med. can crushed pineapple
2 pkg. Dream Whip or 1 Cool Whip
Finely chopped nuts

 Bake cake mix as directed on box in 9 x 13 inch pan.  Put pudding, cream cheese and milk in large bowl.  Beat until thick with electric mixer about 10 minutes.  Spread on cake.  Drain pineapple.  Spread pineapple over pudding mixture.  Beat Dream Whip and spread over pineapple.  Sprinkle nuts on top.  Chill.  

------------------------

 846551 -- SOFT  PUDDING  COOKIES



 1 1/2 c. buttermilk baking mix
1/2 c. vegetable oil
2 (4 oz.) pkgs. instant pudding mix
2 eggs, beaten

  Combine all ingredients in mixer bowl and beat until well blended. Refrigerate until fairly firm.  Shape into 1 to 2 inch balls and place 2 inches apart on ungreased parchment paper or foil-lined baking sheets.  Flatten top slightly with spatula.  Bake at 350 degrees for 8 to 10 minutes.  Leave few minutes on sheets, then transfer to cooling racks. 

------------------------

 846552 -- TASTY  APPLE  PUDDING  CAKE



 2 c. sugar
1/2 c. margarine
8 c. diced apples
2 beaten eggs
2 1/2 c. flour
2 tsp. baking soda
2 tsp. baking powder

  Mix all dry ingredients together.  Then add sugar, margarine and eggs. Last add apples.  This will seem stiff, but do not add anything more. Before putting in oven take 1 cup brown sugar and pat on top of cake mixture.  Bake 35 minutes at 350 degrees.

------------------------

 846553 -- CHERRY  PUDDING  CAKE



 1 1/2 c. flour
1/4 tsp. salt
1 c. sugar
1 tsp. vanilla
1 1/2 c. baking powder
1/2 c. shortening
1 unbeaten egg
1 c. milk

SAUCE:
3/4 c. sugar
1/2 c. boiling water
2 1/2 c. sour cherries

  Mix cake ingredients together.  Pour into 9 x 13 inch greased and floured cake pan.  Mix sauce ingredients together and pour over cake batter.  Bake at 350 degrees for 35-45 minutes.

------------------------

 846554 -- HOT  FUDGE  PUDDING  CAKE



 1 c. flour
3/4 c. sugar
2 tbsp. cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 tbsp. melted shortening
1 tsp. vanilla

 TOPPING:
3/4 c. brown sugar
1/4 c. cocoa powder
1 3/4 c. hot water

  Combine dry ingredients in a large bowl.  Stir in milk, shortening and vanilla; mix thoroughly.  Pour pudding batter into an ungreased 9 inch square pan.  Mix all topping ingredients together, making sure sugar is dissolved. Pour over pudding batter in the pan.  Bake in a preheated 350 degree oven for 40-45 minutes, or until cake is set and a cake tester in the center comes out clean.  Serve warm with ice cream, whipped cream or favorite whipped topping. 

------------------------

 846555 -- OATMEAL  PUDDING  COOKIE



 1 1/4 c. unsifted flour
1 c. butter, softened
1/4 c. granulated sugar
1 pkg. vanilla pudding instant (pie)
3 1/2 c. quick oats
1 tsp. baking soda
3/4 c. firmly packed light brown sugar
2 eggs
1 c. raisins (optional)

 Mix flour and soda.  Combine butter, sugar and pudding mix (serves 4) in large bowl.  Beat until smooth and creamy.  Beat in eggs.  Stir in oats and raisins (batter will be stiff).  Drop from teaspoons on ungreased baking sheet about 2 inches apart.  Bake at 375 degrees for 10-12 minutes.  Makes 5 dozen.  **After blending eggs gradually add the flour mix then oats and raisins.  

------------------------

 846556 -- PISTACHIO  PUDDING  CAKE



 1 pkg. pistachio pudding (4 serving
   size)
1 yellow cake mix
1/2 tsp. almond extract
4 eggs
1 1/4 c. water
1/4 c. oil

 Combine all ingredients and blend together.  Beat 2 minutes.  Pour into greased 10 inch tube pan.  Bake at 350 degrees for 50 minutes.  

------------------------

 846557 -- LEMON  PUDDING  CAKE



 4 eggs, separated
1/3 c. lemon juice
1 tbsp. melted margarine
1 1/2 c. sugar
1/2 c. flour
1 1/2 c. milk

 Beat egg whites until stiff.  Set aside.  Blend egg yolks, juice and oil.  Combine dry ingredients and add to egg yolks alternating with milk.  Blend or fold in whites until smooth.  Pour into 8 inch square baking dish.  Set in pan of hot water and bake at 350 degrees for 45 minutes.  Cool.  Cut into squares and serve upside down.  

------------------------

 846558 -- PUDDING  CHIP  COOKIES



 2 1/4 c. unsifted flour
1 tsp. baking soda
1 c. butter
1/4 c. sugar
3/4 c. brown sugar
1 pkg. instant vanilla pudding
1 tsp. vanilla
2 eggs
1 pkg. (12 oz.) chocolate chips
1 c. chopped nuts

 Mix and sift flour and soda.  Mix butter, sugars, pudding and vanilla.  Beat until smooth and creamy.  Beat in eggs.  Gradually add flour mixture.  Add chips and nuts.  Oven at 375 degrees for 8-10 minutes.  

------------------------

 846559 -- CHOCOLATE  COTTAGE  PUDDING



  1 3/4 c. sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/3 c. soft shortening
1 egg
1/4 c. vinegar
1 c. sweet milk
1/2 tsp. vanilla
3 squares chocolate, melted

 1. Sift flour, baking soda, salt and sugar together.   2. Cream shortening until smooth.  3. Add egg, vinegar, milk, vanilla, dry ingredients and chocolate.  4. Stir until flour is dampened; then beat for 1 minute (125 strokes).  5. Turn into greased 8 by 8 by 2 inch pan.  6. Bake at 325 degrees F. (slow oven) for 55 to 60 minutes.  7. Serve warm with orange sauce. 

------------------------

 846560 -- PUDDING  CAKE



 1 c. flour
1/2 c. butter
1 c. chopped nuts
1 (8 oz.) pkg. cream cheese
1 c. sugar
2 c. heavy whipping cream (whipped)
1 sm. pkg. instant vanilla pudding
1 sm. pkg. instant chocolate pudding
3 c. cold milk

 Preheat oven to 350 degrees.  Mix flour, butter and nuts together until finely crumbled.  Press into a greased 9x13 pan.  Bake 15-20 minutes; cool.   Beat the cream cheese and sugar until smooth.  Fold in half the whipped cream.  Spread over cooled crust.  Mix the pudding together.  Beat with milk until smooth and thick; spread over the middle layer.  Top with remaining whipped cream.  Grate chocolate over the top.  Refrigerate overnight.  BCID 

------------------------

 846561 -- PUDDING  CAKE



 1 white cake mix
1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. milk
1 lg. pkg. vanilla instant pudding
1 lg. can crushed pineapple
2 pkgs. Dream Whip or 1 pt. whipping
   cream
Sliced almonds

 Mix cake according to directions on back of box.  Pour into large cookie sheet with edge.  Bake at 300 to 340 degrees for 20 minutes or until done.  Cool.  Spread mixture of cream cheese, milk and dry pudding (powder), adding pink food coloring if desired (looks better).  Drain pineapple and spoon on top.  Spread Dream Whip (mixed) or whipped cream on top of pineapple.  Top with sliced almonds.  Refrigerate.  You can bake one day before and add top ingredients day of serving.  

------------------------

 846562 -- HOT  FUDGE  PUDDING-CAKE



 1 c. buttermilk baking mix
1 c. granulated sugar
3 tbsp. plus 1/3 c. unsweetened cocoa
   powder
1/2 c. milk
1 tsp. vanilla extract
1 2/3 c. hot tap water

 Mix buttermilk baking mix, 1/2 cup sugar and 3 tablespoons cocoa in greased 8 inch square baking dish.  Stir in milk and vanilla until well blended.  Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar.  Pour on water.  Bake in preheated 350 degree oven 40 minutes or until top is firm.  (During baking a cake layer forms on top and rich chocolate sauce appears on bottom.)  Serve at once in desert bowls with sauce spooned over cake.  Top with ice cream or whipped cream.  Makes 6 servings.   

------------------------

 846564 -- PUDDING  CHOCOLATE  CHIP  COOKIES



 2 1/4 c. flour
1 tsp. soda
3/4 c. margarine or butter
1/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
1 sm. box instant vanilla pudding
2 eggs
1 pkg. (12 oz.) chocolate chips
1/2 c. nuts

 Mix butter, sugar, brown sugar and pudding mix together.  Add eggs and vanilla.  Then add flour and soda.  Stir in chips and nuts.  Bake in 350 degree oven for 10 to 12 minutes.  

------------------------

 846565 -- FRUIT  COCKTAIL  PUDDING  CAKE



 2 c. flour
1 1/2 c. sugar
1 tsp. salt
2 tsp. soda
2 eggs
2 tsp. vanilla

 Mix ingredients with mixer.  Add 1 can fruit cocktail, juice and all.  Place in greased and floured 13"x9" pan.  Top with 1/2 cup nuts and sprinkle with sugar.  Serve with ice cream.  Bake at 325 degrees for 45 minutes or whipped cream.  

------------------------

 846566 -- LEMON  PUDDING  CAKE



 1/4 c. flour
1/4 tsp. salt
1 c. sugar
2 egg yolks
2/3 c. milk
1/4 c. lemon juice
2 egg whites

 Mix flour, salt and sugar.  In another bow beat egg yolks.  Stir in milk and lemon juice.  Stir into sugar mixture.  Beat eggs whites until stiff and fold into batter.  Pour into 1 quart ungreased dish and place dish in larger pan with 1" water.  Bake 50 to 55 minutes at 350 degrees until set and top is browned.  

------------------------

 846567 -- OREO  PUDDING  CAKE



 1 (10 oz.) Cool Whip
1 lg. pkg. instant pudding
1 pkg. Oreos
Milk

  Crumble Oreos to cover 10x13 pan.  Make pudding according to instructions and spread over Oreos.  Spread softened Cool Whip over pudding.  Crumble more Oreos as a topping over Cool Whip.  Chill for 1/2 hour before spooning out to serve. 

------------------------

 846568 -- BEAHM'S  OZARK  PUDDING



 1 egg
1 c. sugar
2 tbsp. flour
1 1/4 tsp. baking powder
1/8 tsp. salt
1/2 c. chopped pecans
2 chopped Granny Smith apples
1 tsp. vanilla
1 sm. can crushed pineapples*
   (optional)

  Beat eggs and sugar until smooth.  Mix flour, baking powder and salt, then stir into the egg-sugar mixture.  Add apples, nuts, and vanilla and pineapple if preferred.  Bake in buttered pie pan in 350 degree oven for 30 minutes.  Serve with ice cream or whipped cream or frozen yogurt. 

------------------------

 846569 -- CUP  CUSTARD



 3 eggs, beaten slightly
1/2 c. sugar
1/4 tsp. salt
3 c. milk
1/2 tsp. vanilla

 Mix all the ingredients together.  Pour into 6 custard cups.  Place cups in a pan of water, about 1 inch deep.  Bake at 350 degrees for about 35 minutes.  (To test custard, insert a knife into the middle of the custard.  If it comes out clean the custard is baked.)  

------------------------

 846570 -- JELLO  PUDDING  SQUARES



 2 1/2 c. boiling water
4 sm. pkg. Jello
1 c. cold milk
1 sm. vanilla pudding

 Mix water and Jello.  Cool slightly.  Add milk and pudding; mix and place in 13 x 9 inch pan.  Refrigerate until firm.  Cut in squares.  

------------------------

 846571 -- BUTTERMILK  NOODLE  PUDDING  OR  KUGEL



 1 (16 oz.) pkg. noodles, cooked
1 qt. buttermilk
4 eggs
1 1/2 tsp. almond extract
1/2 c. sugar (or less)
1/4 tsp. salt
1/4 lb. butter or margarine (1 stick,
   melted)
1 jar apricot jam

TOPPING:
1/2 to 1 c. brown sugar
1 c. Corn Flake crumbs
1/8 lb. butter (1/2 stick, melted)

  Mix all topping ingredients in bowl.  Mix all ingredients and put in greased 9 x 13 inch pan.  Bake at 350 degrees for 45 minutes.  Remove from oven and spread topping over the baked noodles.  Bake at 350 degrees for 30 minutes longer. 

------------------------

 846572 -- TOMATO  PUDDING



 2 c. tomato puree
2 c. brown sugar
1 tsp. cinnamon
2 c. bread crumbs, browned in 1/2 c.
   butter

  Mix first 3 ingredients.  Grease casserole dish and put browned bread crumbs mixture in this.  Pour sauce over bread.  Bake 40 minutes at 350 degrees. 

------------------------

 846573 -- NOODLE  PUDDING



 10 oz. noodles
1 (8 oz.) cream cheese
4 eggs
3/4 c. sugar
1/4 lb. margarine
2 c. milk (use a little more)
Cinnamon and sugar and cornflakes
   mixture

  Boil noodles.  In another pot, put milk, margarine and cheese (broken up) until melted.  Beat eggs in a bowl, add sugar and then add to milk mixture.  Add all to noodles.  Pour into 9 x 13 pan.  Top with cinnamon and sugar and cornflakes.  Bake at 375 degree oven for 45 minutes. 

------------------------

 846574 -- CHOCOLATE  CUSTARD  ICE  CREAM



 2 c. sugar
1/4 c. flour
Pinch salt
4 c. milk
4 sq. unsweetened chocolate
4 eggs, beaten
4 c. half and half
1 tsp. vanilla

 Sift sugar, flour and salt into large saucepan.  Slowly pour in milk.  Cook over medium low heat, stirring without ceasing, until mixture thickens.  Then cook two more minutes.  Remove from heat.  Stir in chocolate which has been melted in anticipation of this step.  Put a little hot mixture into beaten eggs.  Then put eggs into saucepan and vanilla.  Chill thoroughly.  Freeze in faithful ice cream freezer.  If desired, rum flavoring may be substituted for vanilla.  For added goodness, stir in 2 cups miniature marshmallows and 1 1/4 cups chopped pecans after ice cream is frozen but before it is ripened.  

------------------------

 846575 -- NOODLE  PUDDING



 1 lb. pkg. broad noodles
1/4 lb. butter or margarine
1 lb. cottage cheese or 3/4 lb.
   cottage & 1/4 lb. creamed
4 eggs
1 c. sour cream
3/4 c. milk
3/4 tsp. salt
1/4 c. sugar
1/4 tsp. cinnamon

--TOPPING:--

1/3 c. corn flakes
2 tbsp. sugar
1/4 tsp. cinnamon

 Boil noodles according to directions; drain well.  Add butter.  Add cheese; mix well.  Add eggs, one at a time, mix well after each egg.  Finally add remaining ingredients, blend well.  Pour into well buttered large pyrex dish or casserole, 9 x 13 inch.  Crush corn flakes and mix with sugar and cinnamon.  Sprinkle top of pudding.  Bake at 350 degrees for 1 hour.  Can be served as a dessert with strawberries or crushed pineapple and sour cream.  

------------------------

 846576 -- VANILLA  CUSTARD  ICE  CREAM



 1 instant vanilla pudding
2 cans sweetened condensed milk
2 lg. cans evaporated milk
2 tsp. vanilla
1/2 gallon homogenized milk

  Mix in freezer container.  Put 2 cans of evaporated milk in first. Add vanilla pudding.  Stir until smooth.  Add 2 cans of sweetened condensed milk and blend well.  Add 1/2 gallon homogenized milk and 2 teaspoons vanilla.  Freeze in crank or electric freezer.

------------------------

 846577 -- BOILED  CUSTARD



 1/2 gallon milk
1/2 doz. eggs
1 tbsp. cornstarch
1 1/4 c. sugar
8 lg. marshmallows
2 tsp. vanilla (or bourbon to taste,
   as desired)

  Warm milk in top of double boiler.  Mix cornstarch and sugar and stir into hot milk.  Mix small portion of milk in to beaten eggs.  Then add to remainder.  Strain.  Then add marshmallows, stir until melted. Chill. 

------------------------

 846578 -- OZARK  PUDDING



 1 egg
3/4 c. sugar
3 heaping tbsp. flour
1 1/4 tsp. baking powder
1/8 tsp. salt
1/2 c. chopped apples
Nuts
1 tsp. vanilla

 Bake at 325 degrees for 30 minutes.  Put in glass pie pan.  

------------------------

 846579 -- BANANA  PUDDING  (No Cook)



 1 pkg. vanilla instant pudding,
   prepare as directed

  Add: 1 med. Cool Whip   Mix well and layer with vanilla wafers, bananas, pudding mix.  Repeat until all pudding mix is used.  May use fresh strawberries.

------------------------

 846580 -- BAKED  HONEY  CUSTARD



 1/2 tsp. salt
1/2 tsp. almond extract
4 eggs
2 1/2 c. milk
1/2 c. honey

  Beat eggs slightly with fork; add honey, milk, salt and almond extract.  Pour into custard cups (or bake dish).  Place in pan and pour boiling water (2 inches) around cups.  Bake in moderate oven, 350 degrees 40 to 50 minutes or until center is firm.  Remove from water to cool.  Chill, unmold or serve in cups plain or with favorite sauce. Makes 6 servings.

------------------------

 846581 -- YORKSHIRE  PUDDING



 1 c. milk
2 eggs
1 c. all purpose flour
1 tsp. salt
3 tbsp. rendered hot fat from roast
   beef or 3 tbsp. hot oil or butter

  Place the milk, eggs, flour, salt and 2 tablespoons hot fat in a blender and blend until smooth.  Pour 1 tablespoon fat into a 9" pie plate.  Pour in the batter.  Bake in a 425 degree oven for 15 minutes.  Reduce the heat to 350 degrees and continue cooking for another 15 minutes until the pudding is puffed and a crisp brown.  Cut into wedges and serve immediately with roast beef.  4 servings. 

------------------------

 846582 -- NOODLE  PUDDING



 1 (16 oz.) box med. noodles
6 eggs
1 1/2 c. sugar
1 tsp. vanilla
2 lb. cottage cheese
1 (8 oz.) container margarine

 Cook noodles in salted, boiling water.  Drain noodles.  Mix with margarine.  Add all other ingredients.  Bake in large pan for 1 hour or until top browns.  

------------------------

 846583 -- BREAD  PUDDING



 2 c. dry bread cubes
4 c. milk, scalded
1 tbsp. butter
1/4 tsp. salt
3/4 c. sugar
4 slightly beaten eggs
1 tsp. vanilla
1/2 c. raisins (optional)

  Soak bread in milk for 5 minutes.  Add butter, salt, and sugar.  Pour slowly over eggs, add vanilla and mix well.  Pour into buttered casserole dish.  Place in pan with hot water and bake at 350 degrees for 50 minutes until firm. 

------------------------

 846584 -- PENNSYLVANIA  DUTCH  ICE  CREAM  PUDDING



 60 Ritz crackers, crushed
1/2 c. melted margarine
2 sm. pkg. vanilla instant pudding
1 1/2 c. milk
1 qt. plus 1 pt. vanilla ice cream
1 (8 oz.) Cool Whip

 Mix crushed crackers and margarine together.  Save out 1/2 cup.  Press remaining crumbs into bottom of 9x13 inch pan.  Mix pudding and milk together with hand mixer, add softened ice cream.  Spread over crumb mixture and cover with Cool Whip.  Refrigerate 8 hours or overnight.  

------------------------

 846585 -- NOODLE-CHEESE  PUDDING



 8 oz. pkg. wide noodles
2 (8 oz.) pkgs. farmer cheese
4 eggs
8-10 tbsp. sugar
1 sm. can crushed pineapple, drained
1 c. milk
1 stick margarine

  Mix all ingredients except margarine and milk in large bowl.  Melt margarine in milk in saucepan.  Pour over noodle mixture.  Mix well.  Pour into greased oblong cake pan.  Bake in 300 degree oven for 30 minutes.  Cool and cut. Serve warm or cold. 

------------------------

 846586 -- PUMPKIN  CUSTARD



 1 sm. can pumpkin (1 1/2 c.)
2 eggs, beaten
8 to 10 shakes liquid sweetener
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
2/3 c. dry milk, scald with 1 1/2 c.
   water

  Pour and mix into blender.  Pour into custard cups.  Put into a pan with 1/2 to 1 inch water.  Bake at 350 degrees for 45 minutes.  Good with hard cheese and glass of milk.  Serves 3. 

------------------------

 846587 -- PUDDING  POPS



 1 (3 oz.) pkg. instant pudding, any
   flavor
1/2 c. powdered creamer
2 1/2 c. milk

  Mix the three ingredients as for pudding.  Pour into molds and freeze. 

------------------------

 846588 -- APPLE  PUDDING  WITH  RASPBERRY  VINEGAR



   Peel, core and slice 4 cooking apples.  Add: 2 tbsp. sugar   Cook slowly until soft.  Put through a food mill or sieve and let cool.  Mix with: 2 or 3 tbsp. raspberry vinegar   Put in a buttered baking dish, sprinkle with demerara sugar (or light brown sugar) and knobs of butter.  Heat in 350 degree oven until bubbly.  Serve with creme fraiche or whipped cream. 

------------------------

 846589 -- GRAPENUT  PUDDING



 10 eggs
5 tsp. vanilla
1/8 tsp. salt

  Beat ingredients well.  Add 1 cup sugar.  Beat well.  Slowly add 10 cups milk.  Sprinkle 1/2 cup of grapenuts in a 9 x 13 inch pan.  Pour 1/2 of mixture on top of grapenuts.  Sprinkle another 1/2 cup of grapenuts on top of mixture.  Add the rest of the mixture.  Sprinkle top with nutmeg (optional) or cinnamon (optional).  Place in larger pan with about 1/4 inch of warm water.  Bake at 325 degrees for 60 to 65 minutes or until knife comes out clean. 

------------------------

 846590 -- MOTHER'S  ORANGE  PUDDING



 3 c. milk
3 eggs, separated
1 c. sugar plus 3 tbsp.
3 tbsp. confectioners' sugar
1 tsp. lemon extract
1 tsp. vanilla
3 tbsp. cornstarch
6 to 8 oranges
1/4 tsp. cream of tartar

  Place milk in double boiler and warm.  Add 3 tablespoons of regular sugar to egg yolks and blend.  Add to milk, stirring constantly.  In another bowl, blend cornstarch with a little water.  Strain and add to mixture in double boiler, stirring constantly until thick; cool.  Add lemon and vanilla.  Section oranges and place in baking dish (quart size).  Put remaining cup of sugar over oranges.  Pour cornstarch pudding over oranges. Cover with meringue made from beating egg whites, confectioners' sugar and cream of tartar.  Brown in oven at 300 degrees.  Watch carefully until browned. 

------------------------

 846591 -- POMPADOUR  PUDDING



 1 qt. milk
Pinch of salt
2 rounded tbsp. cornstarch
3/4 c. sugar
3 well beaten eggs
1 tsp. vanilla

  In double boiler put milk, sugar, salt, eggs and cornstarch.  Stir constantly until thickened, then add vanilla.  Put into serving dish.FROSTING:
2 sq. chocolate
4 tbsp. milk
3/4 c. sugar

  Heat and mix until melted.  Drizzle over top.  Serve cold. 

------------------------

 846592 -- YORKSHIRE  PUDDING



   Beat 2 eggs.  Add: 1 c. flour 1 tsp. salt   Put 1/4 inch drippings in pan from roast beef, add above mixture. Bake 20 minutes at 450 degrees. 

------------------------

 846593 -- PUDDING  CONES



 1 (4 oz.) pkg. instant pudding
1 1/2 c. milk
1 c. prepared Dream Whip or Cool Whip
5 sm. ice cream cones

  Prepare pudding mix with milk as directed on package.  Blend in whipped topping and chill.  Just before serving, spoon pudding mixture into ice cream cones.  Garnish with additional whipped topping and nuts, candies or cherries, if desired. 

------------------------

 846594 -- PUDDING  S'MORES



 1 1/2 c. cold milk
1/2 c. peanut butter
1 (4 oz.) pkg. instant pudding
24 graham crackers or chocolate wafers

  Add milk gradually to peanut butter in a deep, narrow bottom bowl, blending until smooth.  Add pudding mix and beat slowly with hand beater or at lowest speed of electric mixer until well blended, about 2 minutes.  Let stand 5 minutes.  Spread filling 1/2 inch thick on 12 of the crackers or wafers.  Top with remaining cracker.  Freeze until firm, about 3 hours. 

------------------------

 846595 -- BOXX'S  BREAD  PUDDING



 5 slices toasted bread
2 c. scalded milk
1/2 c. raisins
3 eggs
1 tsp. vanilla
2 tbsp. butter
1/4 tsp. salt
2/3 c. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg

  Spray 9 x 9 inch pan.  Break bread into cubes, add other ingredients. Bake at 350 degrees for about 25 minutes. 

------------------------

 846596 -- LIKE  CHEESECAKE  PUDDING



 1 (8 oz.) Cool Whip
1 can lemon pie filling
1 sm. can mandarin oranges, drained
1 container mandarin orange yogurt

  Mix all and chill. 

------------------------

 846597 -- BOILED  CUSTARD



 5 whole eggs
1/2 gallon milk
1 1/2 c. sugar

 Use double boiler and put milk in pan and warm.  Beat eggs with sugar.  Put some warm milk in mixture.  Combine and cook until it thickens.  The longer you cook it, the thicker it gets.  It will be much thicker after it cools.  

------------------------

 846598 -- PENUCHE



 2 c. brown sugar
2/3 c. milk
1/8 tsp. salt
1 tsp. vanilla
4 tbsp. butter or margarine
1/2 c. walnut meats, cut fine

  Mix the ingredients in a covered pan.  Boil slowly until a little dropped into cold water forms a soft ball (234 degrees).  Cool.  Beat until creamy.  Add vanilla and nut meats.  Pour into a buttered shallow aluminum pan.  Cool.  Cut into squares. 

------------------------

 846599 -- PENUCHE



 2 1/2 c. brown sugar
Dash of salt
1 tbsp. oleo
1 tbsp. syrup
3/4 c. milk
1 tsp. vanilla

  Cook all ingredients except vanilla.  Stir until dissolves to a soft ball stage.  Cool and add vanilla.  Beat until mixture holds its shape.  Add 1/2 cup chopped nuts.  Spread quickly in pan, greased. Cool and cut into squares. 

------------------------

 846600 -- BAKED  CUSTARD



 1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla
3 eggs, beaten
2 1/2 c. milk
Nutmeg

 Heat oven to 350 degrees.  In bowl blend first 4 ingredients.  Gradually stir in milk.  Pour in 6 cups.  Sprinkle with nutmeg.  Place in pan with 1 inch of hot water.  Bake at 350 degrees for 45-50 minutes.   

------------------------

 846602 -- PUDDING  FRUIT  SALAD



 1 pkg. orange tapioca pudding
1 1/2 c. milk

  Cook and cool.  Add: 1 tall can pineapple tidbits, drained 1 1/2 c. miniature marshmallows 1 pt. carton Cool Whip   Toss together and cool a few hours.

------------------------

 846603 -- LEMON  PUDDING  SALAD



 1 lg. Jello lemon pudding
1 (8 oz.) Cool Whip (or other frozen
   topping)
1 (30 oz.) fruit cocktail
1 (8 oz.) crushed pineapple
Fresh fruit (opt.)

  Prepare pudding as directed on box; cool.  Fold in Cool Whip.  Drain fruit and fold carefully into pudding mixture. 

------------------------

 846604 -- PISTACHIO  PUDDING  SALAD



 1 (9 oz.) Cool Whip
1 (3 3/4 oz.) size pistachio instant
   pudding
1 can (20 oz.) crushed pineapple
1/2 c. chopped nuts
1 c. miniature marshmallows

  Mix Cool Whip and pudding mix together until blended.  Drain off some pineapple juice and fold in Cool Whip mixture along with marshmallows and nuts.  Spread into pan and chill. 

------------------------

 846605 -- JELLO  PUDDING  SALAD



 1 (8 oz.) Cool Whip
1 lg. pkg. vanilla pudding (cooking
   type)
1 lg. pkg. Jello (flavor of fruit)

  Cook pudding according to package directions except use water instead of milk. Bring to a boil over medium heat.  Take off stove and add dry Jello to cooked pudding.  Dissolve Jello then refrigerate mixture overnight.   Beat the set mixture until smooth.  Add 8 ounces Cool Whip.  Mix until well blended then fold in fruit (fresh), the more the better, strawberries, raspberries, blackberries and peaches are all good. 

------------------------

 846606 -- PISTACHIO  PUDDING



 1 c. flour
1 c. nuts, chopped
1 c. soft margarine

  Mix well and spread in 13 x 9 inch pan.  Bake until brown.  Cool.STEP 2:
1 (8 oz.) pkg. cream cheese, soften
1 c. confectioners' sugar
1/2 lg. Cool Whip

  Mix and spread over crust.STEP 3:
2 sm. boxes pistachio pudding or 1
   vanilla & chocolate
2 1/2 c. milk

  Mix and spread over Step 2.STEP 4:

 Cover with half of the Cool Whip and nuts. 

------------------------

 846607 -- QUICK  PINEAPPLE/PUDDING  SALAD



 1 can crushed pineapple
1 box instant pistachio pudding
1 (8 oz.) Cool Whip
1 c. mini marshmallows

  Dissolve pudding in pineapple.  Stir in Cool Whip and marshmallows.  Optional Ingredients: Chopped nuts and coconut.  (I use lemon pudding sometimes.)  Can be served immediately. 

------------------------

 846608 -- ORANGE  TAPIOCA  PUDDING  SALAD



 2 sm. pkgs. vanilla tapioca pudding
1 (6 oz.) pkg. orange gelatin
1 (15 oz.) can fruit cocktail
1 can mandarin oranges
1 can pineapple tidbits
1 pt. whipping cream
2 c. milk
1 c. boiling water

  Drain fruits and reserve juices.  Combine pudding with 2 cups milk and cook on low heat until thick.  Dissolve gelatin in 1 cup boiling water.  Add 1 cup of the fruit juices.  Combine warm gelatin and pudding.  Cool until partially thickened.  Whip 1 pint whipping cream and fold into cooled pudding.  Blend in fruit.  Pour into large bowl or mold and chill to set. 

------------------------

 846609 -- PUDDING  SALAD



 1 (3 oz.) vanilla pudding (can use
   instant pudding if not made too far ahead)
1 3/4 c. milk

  Make pudding as directed with above ingredient.  Refrigerate to cool.  Combine: 20 oz. chunk pineapple, drained 2 c. miniature marshmallows 2 c. seedless grapes, white or red 2 bananas, sliced 1 c. strawberries, halved 2 c. Cool Whip   Fold in cooled pudding.  Chill. 

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 846610 -- ORANGE  JELLO  PUDDING



 1 (3 oz.) pkg. instant tapioca pudding
1 (3 oz.) pkg. instant vanilla pudding
1 (3 oz.) pkg. orange Jello
11 oz. can mandarin oranges
8 oz. Cool Whip

  Cook puddings and Jello with juice from oranges plus enough liquid to equal 3 cups.  Cook until thick and clear.  Cool.  Cut up oranges and add to cooled mixture.  Add Cool Whip.  Tastes best if made a day ahead. 

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 846611 -- JELLO  PUDDING  SALAD



 2 pkg. Jello
2 pkg. non instant pudding
4 c. water

  Cook just until it starts to bubble.  Refrigerate overnight.  Mix in 8 oz. Cool Whip, marshmallows and fruit, if desired. 

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 846612 -- PISTACHIO  PUDDING  SALAD



 1 pkg. instant pistachio pudding
1 lg. can crushed pineapple, undrained
1/2 c. chopped walnuts or cashews
   (optional)
1 c. or more of miniature marshmallows
8 oz. container Cool Whip

  Disregard directions on pudding package.  Mix undrained pineapple with dry pudding mix.  Add marshmallows, nuts and Cool Whip.  Refrigerate until ready to serve. 

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 846613 -- FRUITED  PUDDING  SALAD



 1 sm. vanilla instant pudding mix
1 (15 oz.) can crushed pineapple
1 (8 oz.) mandarin oranges, drained
12 oz. whipped topping
3 bananas, sliced
2 c. miniature marshmallows

  Combine dry pudding mix with undrained pineapple in bowl.  Mix well. Add oranges, whipped topping, bananas and marshmallows.  Chill until serving time. 

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 846614 -- PISTACHIO  PUDDING  SALAD



 3 oz. pkg. instant pistachio pudding
   (dry)
20 oz. can crushed pineapple with
   syrup
2 c. sm. marshmallows
9 oz. carton Cool Whip

  Mix together and refrigerate.  Bananas and fresh strawberries may be added. 

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 846615 -- IRISH  CREAM  PUDDING



 1 (3 5/8 oz.) pkg. instant vanilla
   pudding
1 env. whipped topping mix
1 c. milk
8 tbsp. Bailey's Irish Cream liqueur

  Empty contents of pudding and whipped topping mix into mixing bowl.  Add milk and mix at high speed until thick.  Add 8 tablespoons Irish Cream liqueur and mix until thoroughly blended.  Chill and serve.  Will serve 6 people. 

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 846616 -- JELLO  PUDDING  SALAD



 3 c. water
1 sm. box orange Jello
2 sm. box American tapioca pudding
2 pkg. Dream Whip (whipped)
1 can crushed pineapple, drained
1 can mandarin oranges, drained
Marshmallows, as much as you like
Walnuts, if desired

 Cook to boiling: 3 cups water, orange Jello, tapioca pudding; cool.  Add: Dream Whip, pineapple, oranges, marshmallows and walnuts.  Mix altogether and chill.  

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