Banana Pudding and Chocolate Pie Filling

Banana Pudding and Chocolate Pie Filling

This recipe is from my Mom. Enjoy, it's delicious

2 cup milk
3 egg yolks
3/4 cup sugar
3 tbsp flour
1 good pat butter

For Chocolate Pie: add 1/4 cup cocoa in sugar.

Put flour into sugar and stir. Mix into milk in pan. Get hot. Beat yolks. Warm yolks with hot milk. Add yolks to pan. Heat until thick. Add butter. Stir in.

Jola Gayle
in sunny Memphis, TN
(4/30/08)

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Marta's Chocolate Mousse

Marta's Chocolate Mousse

Someone mentioned cookie recipes the other day...I'm not so good at cookies but here's something truly yummy and easy:

1 pound cream cheese
3/4 cup sugar
1/2 tsp salt
2 tsp vanilla
3 egg yolks
12 oz chocolate, sweet, melted
     (Debbie LFB knows the BEST kind of chocolate)
3 egg whites
2 cups heavy cream

Mix cream cheese, sugar, salt, vanilla, egg yolks and chocolate.

Beat egg whites and cream separately then fold into cheese mixture.

Pour into dessert glasses and chill.

You'll notice that the eggs are not cooked in this recipe...you are warned.

Marta
(12/5/07)

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Anita's Persimmon Pudding

Anita's Persimmon Pudding

Preheat oven to 350°.

2-1/4 cups Persimmon pulp 
3 eggs
3 cups sweet (whole) milk
1 tsp Baking powder
1 tsp Cinnamon
2 cups Flour
1 cup white sugar
1 cup brown sugar
1/2 cup melted butter
1 tsp Baking soda
1/3 tsp Nutmeg

Mix all together, it makes a thin batter. Pour into 2 loaf pans or one 9" x 9" baking pan.

Bake until a knife inserted comes out clean, 1/2 to 1 hour depending on size of pan used.  Freezes well.

Anita
(12/1/06)

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Not Yo' Mama's Banana Pudding

Not Yo' Mama's Banana Pudding

This is sooooooooo good...

2 bags of Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5 oz) box instant French vanilla pudding
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
12 oz heavy whipping cream
2 tbsp sugar to sweeten cream

Line the bottom of a 13" by 9" by 2" dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.

Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.

In another bowl, whip heavy cream adding sugar to taste. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Christy
(11/28/06)

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Challa Bread Pudding

Challa Bread Pudding

Tear a loaf of challa into bits.  (If you have it every week, you can save the half from one Friday night to blend with the half from the next Friday night. It is also an excellent place to dispose of stale dinner rolls, buns, bread ends, etc.  The only thing that has ever failed has been bagels.  When I catered, we used stale croissant.)

Mix 2 cups of milk with four eggs (if cholesterol bothers you, call a cardiologist vbg)

Add 1/2 cup sugar OR 1/4 cup honey OR 1/4 cup maple syrup (the tree kind) and 2 tsp vanilla.

Pour the egg mixture, beaten, over the bread bits, mix around until all liquid is absorbed.  Turn into a greased 8" by 8" pan.

At this point, you can put it in the fridge so that it can be baked in the morning, or pop it straight into a 350°F oven.  If it has been refrigerated, bake for 45 min.  If straight in, usually 30 -35 min.

Mmm, tasty.
Laura in ALameda, CA
(11/26/06)

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Ada's Indian Pudding

Ada's Indian Pudding

Here's another contribution to the recipe collection.  My mom wrote this up for the 100th Anniversary Cookbook of the Springfield, Maine Congregational Church Ladies' Circle, but the recipe came from our friend Ada who belonged to the church in West Brooksville, Maine where my dad was the pastor.  There's nothing like a church ladies' cookbook.  ahem.

1 quart milk, scalded in double boiler

Mix in a bowl:
5 tbsp corn meal
1/2 cup molasses
1 tsp ginger
1/2 tsp salt

Stir this into the hot milk and cook a few minutes until it thickens.

Add 1/2 cup seedless raisins. Pout into baking dish and bake at 325°F for an hour or so.  Add 1 cup cold milk and cook an hour and a half more. Stir occasionally until the last half hour.

The cookbook also has recipes for Beet Jelly, Clover sugar syrup (like honey, minus the bees), brown bread steamed in cans, and ham smoking brine, if anyone's interested.  And both my aunt's and my uncle's baked bean recipes, because they could never agree on the right way to make 'em.  <g>

The Scullerymaid
(11/26/06)

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Mum's Bread Pudding

Mum's Bread Pudding

Heat the oven to 350°.

Scald together:
2 cups milk
3 tbsp butter
1/4 cup sugar

Let cool for 15 to 20 minutes.

Beat together 2 eggs and 1/2 tsp vanilla.

Once milk mixture is cooled, stir in egg mixture.

Pour over 4 cups of cubed bread in a baking dish, stir to combine, place the baking dish IN a pan of warm water then place them both into the oven.

Bake for 1 hour. Serve with warm cream or maple syrup, hot or cold.

I turn off the oven after baking and let it sit, without opening the oven door for a half hour, helps it stay tender and light. Take it out, cool to room temp. then refrigerate any leftovers. (yeah, right)

In this recipe the ingredients make a BIG difference, so use good stuff. I used a local bakery's cinnamon raisin bread, because I like this recipe with raisins. I've had excellent results with challah and brioche too.  My mum also adds toasted chopped pecans, but I don't like the
crunch in my pudding.

And I always double the recipe. Because it is yummy. *g*

Elaine
(9/17/06)

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Pumpkin Pudding

Pumpkin Pudding

1 large pkg of instant vanilla pudding
     or 2 small  (can be sugar and fat free)
1 (16 oz) can pumpkin
1 large can evaporated milk
1 tsp pumpkin pie spice.  I am a big Penzy's spice fan

Mix pudding mix and evaporated milk together. Add pumpkin and spice.

Chill.

Serve topped with whipped cream if desired.

Supposed to serve 8

Marian G., on top of an Arizona mountain
Because "nice" does matter
(11/25/04)

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Chocolate Mousse (from Joy in MO)

Chocolate Mousse (from Joy in MO)

Prep time: 20-30 minutes
Chilling time: 1 hour

I'm getting hungry just thinking about this, let alone reading the recipe *g* Note that the eggs are not cooked at all. This recipe is old enough that it wasn't the issue that it is now.

12 oz chocolate (recipe says sweet, I always use semi-sweet)
4 tbsp (very) strong coffee

Combine in a bowl and melt over simmering water.

Remove from heat and stir in:
1 tbsp unsalted butter (oleo)
1-2 tbsp Kahlua (recipe calls for Cointreau)

Set aside to cool slightly.

Separate 4 large eggs and beat whites until stiff. Stir beaten yolks into slightly cooled chocolate mix, then gently fold in whites.

Spoon into individual glasses and chill for at least 1 hour. Serve with a dollop of whipped cream.

Source is Readers Digest _Creative Cooking_, 1977. There are a number of other fave recipes in this book, which was a birthday gift from my folks in 1980 - Country Captain, Rosti, a great terrine (assuming one doesn't hate liver), Turkey Scallops Cordon Bleu ... aghhh - I'm starving ...........

Joy in MO
(2/6/04)

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Joan's Rice Pudding

Joan's Rice Pudding

Is this an approximation of kheer, the Indian rice pudding?

1/2 gallon 2% milk
heaping cup basmati rice
1/2 cup sugar - more or less to taste
1 tsp ground cardamom - more or less to taste
sliced almonds, raisins, cinnamon (all optional)
...bet it would be good with unsalted pistachios also

Bring the milk and rice to a boil, stirring frequently, and then simmer slowly, still stirring frequently, until mixture is thick and creamy (this took me about 1-1/4 hours).

Stir in the sugar and cardamom (more or less to taste). I also added a small handful of sliced almonds. I decorated the top with toasted sliced almonds, yellow raisins, and a light sprinkle of cinnamon sugar.

Joan
(12/4/03)

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White Chocolate Custard

White Chocolate Custard

1 cup half and half, scalded
3 oz. white chocolate, broken into small chunks
2 egg yolks
1 tbsp sugar

Scald the milk and add the chocolate to it.  Stir until melted.

Whisk the sugar into the egg yolks. Dribble the milk mixture into the egg mixture, whisking constantly, until combined.

Heat in a double boiler on medium heat, stirring constantly, until just thickened. Be careful:  if you let it get too hot or go too long, it will break.

Pour in a 2-cup heatproof dish to cool.  Delicate, soft-set custard. If you use 2 tbsp sugar and Ghiradelli white chocolate, it is almost cloyingly sweet.  Lovely served over cake and fresh raspberries.

From the kitchen of Small Child
posted by Sylvia
(4/28/02)

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A Better Butterscotch

A Better Butterscotch

Marcy asked me to post this recipe- I made it a few weeks ago for the first time and it's to die for! Better than Chocolate if you ask me :) For those who feel their arteries clogging just reading the recipe, I also made butterscotch tapioca pudding by tweaking the recipe on the box of instant tapioca by adding some butter and the butterscotch schnapps to the basic vanilla tapioca recipe- yum! (but much less rich depending on what kind of milk you use)

(From: Wednesday, December 30, 1998 / The New York Daily News, "For Pudding Fans, A Better Butterscotch", Nail down that elusive flavor and it's downhill from there By Christopher Kimball)

2 tbsp cornstarch
1/8 tsp salt
2/3 cup dark brown sugar
2 egg yolks
1 tsp vanilla extract
2-3 tbsp butterscotch schnapps (Hiram Walker ButterNip)
2 cups half-and-half, or 1 cup milk plus 1 cup heavy cream
3 tbsp unsalted butter, cut into pieces

Sift the cornstarch, salt and dark brown sugar onto a piece of waxed paper. Whisk together the egg yolks, vanilla and bourbon in a medium bowl.

Pour sifted dry ingredients into a medium saucepan set over low heat. Whisk in half-and-half. Increase heat to medium and whisk for 2 minutes. Add butter and stir constantly with a wooden spoon, not a whisk, until mixture starts to bubble and thicken, about 3 additional minutes. Whisk hot mixture into the whisked egg mixture. Pour back into saucepan and heat over medium to low heat, stirring constantly for 1 minute.

Pour into individual ramekins or into a bowl. Chill for at least 2 hours before serving.

Deanna at an empty True North Farm ('cept for lots of little dogs)
(2/22/02)

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Chocolate Tapioca

Chocolate Tapioca

1/3 cup Sugar + 1/4 cup Sugar *see note
3 tbsp Minute Tapioca
2-3/4 cups Whole Milk
1 Egg, well beaten (or 1/4 cup egg substitute)
1 tsp Vanilla
2 squares (2 oz) Semi-sweet Chocolate **see another note

*Note: for dark chocolate flavor pudding, omit additional sugar

**Another Note: I prefer using unsweetened chocolate or using 6 tbsp. Cocoa + 2 tbsp. Butter and omitting the extra 1/4 cup sugar. Yum!

Mix sugar, tapioca, milk, egg in saucepan; let stand 5 minutes. Add chocolate squares. Stirring constantly, cook on medium heat until mixture comes to a *full* boil. (pudding thickens as it cools). Remove from heat. Stir in vanilla.

Cool 20 minutes; stir. Spoon into dishes. Serve warm or chilled. Store leftover pudding in fridge. Makes 6 servings.

For creamier pudding, place plastic wrap on surface of pudding while cooling; stir.

Microwave directions:
Prepare as above in large nuke-able bowl. Nuke on high 10 to 12 minutes until mixture comes to a full boil, stirring every 2 minutes. Cooking time is approximate.

Debbi
(11/6/01)

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German Rice Pudding

German Rice Pudding

Here's mine.  I love this stuff.  The recipe can be halved and it often takes longer than the recipe says to finish - go by texture not time. I got this recipe from a cousin in Chicago who makes it for everyone who is under the weather. She swears that sometimes people get sick just to encourage her to make it!

1 cup rice
2 cups boiling water
6 cups 1% low-fat milk
1 cup sugar
1/2 tsp salt
2 tsp vanilla
1 tsp ground cinnamon

Add rice to boiling water in large pot.  Bring to a boil again, reduce heat and cook, stirring occasionally, until all the water is absorbed.

Stir in milk. Simmer 20 minutes, stirring occasionally.

Add sugar and salt; continue cook 20 more minutes or until mixture is creamy (likely to take up to 40 more minutes). Stir in vanilla.  Sprinkle with cinnamon and nutmeg.

Joy
In San Francisco
(11/5/01)

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Chocolate Mousse and White Mousse (2 Recipes)

Chocolate Mousse and White Mousse (2 Recipes)

Pretty Easy Chocolate Mousse

1 tsp unflavored gelatin
1 tbsp cold water
2 tbsp boiling water
1/2 cup sugar
1/4 cup cocoa (unsweetened)
1 tsp vanilla
1 cup heavy cream

Sprinkle gelatin over cold water, stir, let stand 1 minute. Add boiling water, stir until clear.

Mix together sugar and cocoa; add cream and vanilla. Beat until peaks are stiff. Fold into gelatin, adding a small amount first and then adding the rest. Chill.

White Velvet Mousse

Now for the yum, white velvet, my favorite topping is fresh raspberrries, but any fresh berry is good.

1 pkg. unflavored gelatin
1/4 cup cold water
2-1/2 cups heavy cream
1 cup sugar
1 tsp vanilla
2 cups sour cream

Dissolve gelatin in water in saucepan. Add cream and sugar, heat until gelatin has blended and sugar dissolved.

Cool a bit; add vanilla and sour cream. Chill until firm.

Top with fruit. I've also heard this called Russian Cream. A great summer treat!

gail
(6/7/01)

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Charlene's Chocolate Mousse (very scale-able)

Charlene's Chocolate Mousse (very scale-able)

Per 2-4 people (I've used as many as 12 eggs, but I beat the whites in batches):

1/2 cup semi-sweet chocolate chips (it's good with cheaper ones, but improved with higher quality)
3 oz bittersweet or semi-sweet chocolate
2 large eggs, separated, and all the icky bits removed from both white and yolk
1 tbsp liqueur
     (I like Kahlua, Tia Maria, etc, but it's also very good with Cointreau or other fruity liqueurs. I'm less enamored of minty ones, even though I do generally like the mint/chocolate combo)

Melt chocolate. Add liqueur and egg yolks. Mix well. Beat whites until you can turn the bowl upside down. Fold in chocolate mixture. Chill a few hours.

It's fabulous with a base: a large brownie the size of the bowl is good. People seem to like whipped cream too: the real thing, not the junk from the can. No sugar added, please! Walnuts are good too, both as decoration as well as texturally. Chocolate curls look lovely.

This WILL NOT work with milk chocolate or white chocolate, it doesn't set properly - with semi-sweet it sets quite firmly.

Once I brought a chocolate mousse to a potluck: brownie base, white chocolate mousse layer between two dark layers, whipped cream decorations, and I received two marriage proposals because of it *g*. Not serious, but still, it was orgasmically popular.

If I don't send you the other recipes, mail me at home. I definitely have an exquisite creme brulee recipe, and I think I have tiramisu too.

Charlene in St Louis
(6/6/01)

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Roberta's Tapioca Pudding

Roberta's Tapioca Pudding

Yum! Love tapioca; goes right along with rice and bread pudding! If it's the quick cooking variety, here's how to make tapioca pudding.

1 Egg slightly beaten
1/4 cup Sugar
pinch of Salt
2-3/4 cups Milk
3 tbsp Tapioca
3/4 tsp Vanilla

Measure all ingredients except vanilla in a saucepan. Let stand 5 minutes.

Cook over medium heat, stirring constantly, until mixture comes to a full boil. Stir in vanilla. Stir once after 20 minutes.

Serve warm or cold.

Roberta
(1/10/00)

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Fluffy Tapioca

Fluffy Tapioca

(...'Er, don't you mean like "fish eggs and glue"?)

Make the fluffy kind, using a regular tapioca recipe.

Separate the eggs, beat up the whites pretty stiff in the biggest mixer bowl.

Cook the pudding and put in just a drop of pink food coloring.

Then set the mixer on real low and pour the pudding into the whites in a thin stream.  It fluffs up into a big batch.

Don't forget the vanilla, and put some nutmeg on top.

Now you have something edible.  Pretty, too.

Diane -- who likes tapioca
(1/10/00)

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