Rice Pudding
Ingredients 2 eggs 1/3 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla 2 1/2 cups boiled rice 2 cups milk Method Combine eggs, sugar, salt, and vanilla; then add rice and milk. Pour into a greased dish and place in a shallow pan containing 1 1/2 inches boiling water. Bake at 350 degrees for about […]
Bread Pudding
Ingredients 4 cups milk, scalded 2 cups bread cubes 3 eggs, slightly beaten 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla 3 tablespoons butter, melted Method Pour milk over bread, which has been cut into 1/2 inch cubes. Let stand 10 minutes. Combine eggs, sugar, salt, and vanilla. Stir the egg mixture into the […]
Mystery Pudding
Ingredients 1 cup sugar 1 cup flour 1 teaspoon soda 1/2 teaspoon salt 2 tablespoons cocoa 1 egg, beaten 1 teaspoon vanilla 1 can fruit cocktail #303 Brown Sugar Optional: Nuts Raisins Coconut Method Mix sugar, flour, soda, salt, and cocoa; add beaten egg, vanilla, fruit cocktail. Mix all together and any or all of […]
Spanish Cream
A vintage handwritten recipe for a Spanish Cream.
Snow Pudding
Ingredients 1 tablespoon Knox Gelatine 1/4 cup cold water 1 cup boiling water 3/4 cup sugar 1/4 cup lemon juice 3 egg whites Salt Method Soak gelatine in cold water five minutes. Dissolve in boiling water, add sugar and lemon juice, occasionally stir the mixture. When quite thick, beat until frothy. Add whites of eggs, […]
Jean’s Pistachio Cake
Cake 1 package yellow cake mix 1 package pistachio instant pudding 1 cup 7-Up 3 eggs 1 cup oil Topping 2 packages dream whip 1 cup milk 1 package pistachio instant pudding
Jell-O Plum Pudding
Ingredients 1 package cherry Jell-O 3/4 cup grape nuts 3/4 cup seeded raisins 3/4 cup chopped nuts 3/4 cup cooked prunes, cut fine (or dates, or mixed) 1/2 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon salt Method Dissolve 1 package cherry Jell-O, according to directions, and while still hot, stir in: 3/4 cup grape nuts, […]
Ozark Pudding
Our most popular recipe in the pudding category is a hand written recipe from the San Franscisco collection that is attribute to the “Presbyterian Ladies” for an “Ozark Pudding”.
Date Nut Pudding
Ingredients 1 cup chopped nuts 1 cup cut-up date 2 eggs, beaten 1 cup white sugar 2 tablespoons flour 2 teaspoons baking powder (Royal) 1/2 teaspoon salt 1 cup milk 1 teaspoon vanilla 9 soda crackers (crushed) Method Bake in 300-degree oven about 45 minutes in 9-inch by 9-inch pan. Top with whipped cream.
Mousse au Chocolat
Ingredients 1 package 8-ounce semi-sweet chocolate pieces 1/3 cup hot brewed coffee 4 egg yolks 2 tablespoons apricot brandy or any brandy 4 egg whites 3 tablespoons sugar Method 1. Put chocolate pieces and hot coffee in a blender; whirl 30 seconds or until smooth. 2. Add egg yolks and brandy; whirl on high 30 […]
Fresh Orange Pudding
Ingredients 1 envelope Knox gelatine 1/4 cup cold water 1/4 cup boiling water 2 cups orange juice 1/8 teaspoon salt 1/2 cup sugar Fresh orange slices Method Dissolve 1 envelope Knox gelatine in 1/4 cup cold water. Stir in 1/4 cup boiling water, stir until dissolved. Add 2 cups orange juice, 1/8 teaspoon salt, […]
Apple Pudding
Also included in the San Francisco collection is a recipe “Apple Pudding”, this recipe has fewer eggs and less flour than the Ozark Pudding recipe in the collection.