My very very very very favorite pudding!

Chocolate Pudding
The quick easy way!
1/2 cup of Bisquick
3/4 cup of granulated white sugar
1/3 cup of Cocoa
1 cup of water
2 cups of whole milk
Combine Bisquick, sugar and cocoa in large saucepan. Gradually stir in water and milk. Cook stirring
constantly with wire whisk, over medium high heat, until the mixture thickens and boils. Boil and stir
constantly for 1 minute. Spoon into serving dishes. Cover as pudding will get a light skin on it if you
donâÂÂt.
Serves 6

oh, I hope someone posts a favorite egg custard recipe! Either stirred or baked

How's this?

BAKED CUSTARD

Butter for greasing the baking dish or custard cups.

3 cups milk
3 eggs
ý cup sugar
ü tsp salt
ý tsp vanilla extract

Preheat oven to 375ð. Grease a 1ý quart baking dish.

Pour the milk into a medium saucepan and heat just until small bubbles begin to rise to the surface. Remove from heat.

Break the eggs into a large bowl and beat lightly with a fork. Add the sugar and the salt.

Pour the hot milk into the bowl and stir. Add the vanilla and stir again. Pour the mixture into the baking dish.

Place in a large baking pan half filled with hot water. Bake 30-35 minutes. Look inside the oven once or twice while the custard bakes. If the water in the baking pan starts to bubble, lower the oven temperature a little so the custard won't become watery. * This is important. You don't want the custard to be watery.

The custard is done when a knife inserted in the center comes out clean. Cool. Serves 6.

Oh, how I do love this!

Sue

mmmmmmm YES! ty!

Quick low cal pudding

2T cocoa
2T sugar
1T corn starch
1 cup skim milk

Combine ingredients fully, and then bring to a simmer. Once it thickens, pour into serving bowls and refrigerate for 15-30 minutes.

____________________________
That's the recipe as written, but I up the corn starch to 1 1/2 T. It does not store well, but it's fast! We do this when we want a little something sweet, but it's late and not much is in the house.

Fluffy Tapioca Cream

1 egg white
6 T. sugar, divided
3 T. Minute Tapioca
2 cups milk
1 egg yolk
1 tsp. vanilla

Beat egg white in medium bowl with electric mixer on high speed until foamy. Gradually add 3 T. sugar, beating until soft peaks form.

Mix tapioca, remaining 3 T. sugar, milk and egg yolk in medium saucepan. Let stand 5 minutes.

Cook on medium heat stirring constantly, until mixture comes to full boil (a boil that does not stop bubbling when stirred).

Remove from heat. Quickly stir in egg white mixture until well blended.
Stir in vanilla.

Cool 20 minutes, stir. Serve warm or chilled. Makes 6 servings.

Most of the time I make this in the microwave. One of my favorites.

Sue

My mother made this for special occasions. It's so, so good.

Graham Cracker Pudding

1 c. sugar
2 pkgs. plain gelatin (Knox)
2 eggs, separated
2 c. milk
1/2 pint whipping cream, whipped
Graham cracker crust

Mix sugar and gelatin; add 1 cup milk. Beat egg yolks in second cup of milk. Stir both together and cook over medium heat until slightly thick. Remove from heat and set until it starts to gel. Add 2 stiffly beaten egg whites and whipped cream. Mix all together and pour into a pan lined with graham cracker crust.

When growing up, our electric stove had a deepwell burner that was perfect for making this steamed pudding. This very old recipe was made for nearly all holidays in my family. I haven't made it since moving from that house and that stove almost 50 years ago. This is as it was written in Mom's hand written recipe book.

Johnny Bull Pudding (Suet Pudding)

About 1 c. chopped suet
2 3/4 c. flour
2 tsp. baking powder
3 large eggs
1 c. sugar
2 c. raisins Cover with boiling water, let sit awhile then drain well.
1 tsp. each cinnamon
1/2 tsp. cloves
2 c. milk
Mix 1 cup flour and suet together with hands until all strings are worked out of suet. Cream sugar and eggs together. Mix flour, baking powder and spices together and add to creamed mixture and alternate with milk and flour/suet. Last add drained raisins and mix well. Put it in a cloth bag and steam over hot water for 3 hours. Serve with sauce.

Nutmeg Sauce
1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon nutmeg
2 tablespoons butter
1 teaspoon vanilla
1 cup boiling water
Mix dry ingredients together in a saucepan. Add butter. . Add boiling water. Cook and stir over medium heat till thickened. Add more cornstarch if you want it thicker.

We are all thinking about chocolate. LOL

Gazania, I plan on making that Nutmeg Sauce soon to go over pound cake. It sounds so good.

BEST EVER CHOCOLATE PUDDING

3/4 cup sugar
Pinch salt
3 tablespoons cornstarch
3 tablespoons unsweetened cocoa powder
3 cups milk, divided use
3 eggs
2 ounces semisweet chocolate, broken in pieces
2 teaspoons vanilla extract
Whipped cream (optional, for serving)

In a large, heavy-bottomed saucepan (off heat), combine the sugar, salt, cornstarch, and cocoa powder. Add 1 cup of the milk and stir until the cornstarch is dissolved. Little bits of cocoa may still be visible, but they'll go away as the pudding cooks. Mix in the eggs. Add the remaining 2 cups milk and stir to combine.

Place over medium heat and, stirring constantly, cook until the pudding thickens slightly and lumps appear on the bottom of your stirring spoon, about 5 minutes.

Remove from heat and mix vigorously until the lumps blend in. Stir in the chocolate until melted.

Return pan to heat and cook pudding until boiling and thick, stirring constantly; be sure to stir thoroughly across the bottom of the pan and into the corners.

Remove pan from heat and stir in the vanilla. While still warm, pour pudding into six 1/2-cup dessert dishes or bowls. Cover loosely with plastic wrap and chill.

If desired, serve garnished with whipped cream.

Makes 6 servings

My sister would bring this for Thanksgiving years ago when we all got together. I always looked forward to it. Warning: it's very sweet, but I like that. Great with whipped cream on top.

Sara's Thanksgiving Date Pudding

Syrup: Boil the following for 5 minutes

2-1/2 c. water
1 c. brown sugar

Batter:

4 Tbsp. butter
1/2 c. sugar
Pinch of salt
1 c. flour
1 tsp. baking powder
1/2 c. milk
3/4 c. chopped nuts (I like to use walnuts)
1 c. dates, chopped

Cream butter and sugar. Add flour, salt, baking powder and milk; mix well. Add dates and nuts. Pour batter in a 9" square pan. Pour syrup over and bake at 375 for 25-30 minutes. The syrup thickens and makes a caramel-like sauce.

Doughnut Bread Pudding

4 stale raised glazed donuts
1/2 cup raisins or other dried fruit
2 eggs at room temperature
1 12-ounce can evaporated milk
2 tablespoons white sugar (optional)
1 1/4 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small glass baking dish.

Tear the donuts into bite-size pieces. Combine donut pieces and raisins in the prepared baking dish. In a medium bowl, use an electric mixer to blend together the eggs, evaporated milk, sugar, and vanilla extract. Mix in the cinnamon and nutmeg. Pour the milk mixture over the donuts in the dish, and press down lightly to help absorption. Let stand for 15 minutes, or cover and refrigerate overnight.

Place the baking dish inside a larger baking dish, and fill the outer dish with enough water to go about halfway up the sides. A dishcloth may also be placed under the bread dish, to prevent drying.

Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted near the center comes out clean. Serve warm.

This recipe can easily be doubled, but be sure to use a larger baking dish. Baking time may increase by about 15 minutes too.

Can't beat this! And the way I was taught was stir with a mspoon until the back of the spoon is coated, and your custard is done.

Original Nilla Banana Pudding

3/4 cup sugar, divided
1/3 cup flour
dash salt
3 eggs, separated
2 cups milk
1/2 tsp vanilla
45 Nilla wafers, divided
5 ripe bananas, sliced (about 3 1/2 cups) divided

Mix 1/2 cup sugar, flour and salt in the top of a double boiler (I do this on the stove in a regular pan and haven't had any trouble). Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat: Stir in Vanilla.

Reserve 10 wavers for garnish (It takes more than that but that was what the original recipe said) I like to stand them up all the way around the rim of the pudding. Spread small amount of custard on the bottom of 1 1/2 qt Oven Proof glass bowl or a square or rectangular glass baking pan...(I usually use a large glass Pyrex bowl, makes it really pretty to look at)... Cover with layer of wafers and layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas, and custard to make a total of 3 layers of each, ending with custard.

Meringue: Best egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Spoon on top of custard, spreading to cover entire surface and sealing well to edges. Use a spoon to pull it up in peaks all over the top.

Bake at 350 for 15 to 20 minutes or until meringue is browned.Then garnish with reserved vanilla wafers, pushing them in at the edges and standing them up all around the pudding in a circle. Cool slightly or refrigerate several hours until chilled. Makes 8 servings.

I love this stuff!

Can't decide if I really like this bread pudding or is it the whiskey sauce? :-) Hint: the whiskey sauce is good over just about anything!

Bread Pudding with Whiskey Sauce

1 (16 oz.) loaf French bread
3 c. milk
1 c. cream sherry
2 large eggs, beaten
2 c. sugar
2 Tbsp. butter, melted
2 Tbsp. vanilla
1 c. raisins (optional, but I like them)
2 Tbsp. butter, melted (not an error)
1/2 c. honey

Break bread into small chunks and place in a large bowl. Add milk and sherry; soak 10 minutes and then stir until thoroughly mixed. Combine eggs, sugar, 2 Tbsp. butter and vanilla. Add to bread mixture, stirring well. Stir in raisins. Spoon mixture into lightly greased 12x8x2" pan. Combine 2 Tbsp. melted butter and honey; pour over pudding. Bake at 350 for 45 minutes or until set. Serve with whiskey sauce. Yield: 10-12 servings.

Whiskey Sauce:

1/2 c. butter
1 c. milk
1 c. sugar
2 Tbsp. cornstarch
1/4 c. cold water
3/4 c. bourbon

Combine butter, milk and sugar in a heavy saucepan and cook over low heat until butter melts and sugar dissolves. Combine cornstarch and water, stiring well. Add to butter mixure. Add bourbon and bring mixture to a boil over medium heat; cook 1 minute. Yield: 2-3/4 cups.

I LOVE the Jello brand cooked chocolate and vanilla puddings. You have to use whole milk for the best results.

Haven't tried this one; one of my cousins just sent it. However, because it sounds so good, thought I would post it.

Carrot Pudding with Hard Sauce

1 cup grated raw carrot
1 cup grated raw potato
1 cup sifted flour
1 cup white sugar
1/2 cup seeded raisins
1/2 cup currants
1/2 cup butter
1/4 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon soda in 1/2 cup of the grated potato saved until last and added last of all

Mix and boil 1 1/2 to 2 hours in buttered mold with close fitting lid (or use tin foil cover) set in large pan with water on the bottom and set on small racks to keep mold from contacting bottom of pot. Serve hot with hard sauce; reheat the same way you cooked it but just until warmed through. Pour a bit of brandy over the top and light it up for dramatic effect. (Can be frozen for up to one month)

Hard Sauce

1/2 lb butter, softened
Icing sugar
Vanilla to taste

Cream butter until very smooth. Gradually add icing sugar until mixture stiffens. Add vanilla drop by drop until desired taste is achieved. Form into fancy bowl and top with whole red candied cherry. Refrigerate until you put the turkey on the table. Serve with carrot pudding and mincemeat tarts.

This is very rich.

Chocolate Shots
1 2/3 cups milk (use whole or skim)
14 ounces of dark chocolate
About 3/4 cup butter, melted

Cut the chocolate into small pieces and set aside in large bowl. Boil the milk and pour over chocolate pieces.
Add the melted butter slowly and gently fold until the mixture becomes smooth and uniform.
Pour the mixture into shot-size glasses or dessert cups and place in refrigerator for 2 hours before serving. Decorate with red berries or mint leaves for added holiday cheer. Makes 10 shot-size glasses.

Haven't made this, but the recipe looks good.

PUMPKIN FLUFF (Weight Watcher Recipe)

1 (16 ounce) can pumpkin
1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix
1 (8 ounce) container Cool Whip Free or 1 (8 ounce) container fat-free cool whip
pumpkin spice (to taste)

Combine all ingredients in order. Chill for 2 hours. Serves 4.

4 WW Points Calories 152 : Fat 0.11g : Carbohydrate 36.66g : Fiber 0.5g : Protein 1.06g

Both my sister and my cousin sent this to me yesterday. They swear it is delicious. I think I will make it for Christmas.

Eggnog Pudding

Recipe courtesy Paula Deen
Prep Time: 10 min
Inactive Prep Time: 1 hr 0 min
Cook Time: 10 min
Level: Intermediate
Serves: 6 to 8 servings

1/4 cup all-purpose flour
1 tablespoon cornstarch
3/4 cup sugar
3 cups milk
2 egg yolks
1 tablespoon butter
1 teaspoon vanilla extract
2 egg whites, stiffly beaten
Freshly grated nutmeg

Mix together flour, cornstarch and sugar in a saucepan. Add 1/4 cup of the milk to the flour mixture and stir until smooth. In another saucepan, scald the remaining 2 3/4 cups milk; add to flour mixture. Cook and stir mixture over medium-low heat; do not allow to boil. In a bowl beat the yolks; remove 1/2 cup hot mixture and add to yolks to temper them; mix well and return to pot. Continue to cook over low heat for an additional 2 to 3 minutes. Remove from heat; add butter and vanilla. Thoroughly fold egg whites into the hot mixture. Place in individual custard dishes or a single bowl, sprinkle with freshly grated nutmeg and chill.

While I was still working, one of my co-workers brought this to an office potluck. It was so, so good. She had already printed out the recipe, because she knew many of us would want it.

Flan a la South American

My most basic and most impressive dessert recipe is flan, the way I learned to make it as a child in South America:
1) Heat oven to 350, with roasting pan or Pyrex half-full of water inside for water bath.

Line a flan mold (small Bundt pan is a good alternative) with caramelized sugar: place ~1/3 cup sugar in a saucepan (or if you have a flat-bottomed mold and a sturdy potholder just do it right in there), stir over medium heat until sugar melts and turns a dark amber color, then add ~1/4 cup water (carefully, the hot sugar will spatter) and stir until hardened sugar re-melts, then simmer for about ten minutes until thickened. Pour into mold, swirl around to cover sides as well as possible, although it doesn't have to reach all the way to the top. When cool, sugar will be sticky but still pliable, NOT entirely hardened or you'll never be able to unmold.

2) Combine: one can sweetened condensed milk; same can full of whole milk; four eggs; 1 teaspoon vanilla extract. Beat until smooth. Pour into burnt-sugar-lined mold. Place in water bath in heated oven.

3) Bake 30-40 minutes. When done, custard will be set around edges and very jiggly in the center. Do NOT leave in longer than 40 minutes or flan will overcook and weep, and have a fried-egg taste around the edges. You have to take a leap of faith and remove the pan from the water bath after 40 minutes--as long as the custard doesn't actually splash when you jiggle, it's done and will be perfect when it cools.

4) Cool on a rack--do not refrigerate--until just barely lukewarm. Run a knife around the outside and inside edges of the flan to loosen. Unmold onto a dish with sides, let caramel syrup run down for a few minutes.

Don't turn up your nose at the sweetened condensed milk. It makes the flan much tastier than one made with just plain eggs + milk/cream. This is the kind of dessert that makes people lose their minds. They never have to know one of the ingredients came out of a can if you don't tell them.