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http://web.archive.org/web/20011122144517/www.nursehealer.com/Recipes10.htm

Recipe File #10
Pudding Recipes
Bread Pudding Cereal Pudding Corn Pudding Fruit Pudding Rice Pudding Wheat Pudding Other Puddings

Bread Pudding Recipes

Apple Brown Betty

1/2 to 1 c. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 1/2 c. soft bread crumbs
3 c. sliced OR chopped apples
1/4 c. water
3 Tbs. butter
Juice and grated rind of 1 lemon
Mix sugar, spices, and salt. If apples are very tart, use additional sugar - up to 1 cup. Grease a 1 1/2 - quart casserole. Pur in a third of the crumbs, then half of the apples. Sprinkle with half of the sugar mixture. Repeat. Mix water, lemon juice and rind; pour over. Put on remaining crumbs and dot with butter. Cover and bake in moderate oven (350 degrees F.) 1 3/4 hours. — Serves 6.
NOTE: Rhubarb, peaches, pineapple, bananas, or cherries may be used instead of apples. OR Substitute 2 1/2 c. applesauce for apples.
- from “New American Cook Book”

Applesauce Bread Pudding

4 slices dry bread
2 c. applesauce
1/2 c. raisins
1/4 c. brown sugar
1/2 tsp. ground cinnamon
4 additional slices dry bread
2 eggs
2 c. milk
1/2 c. brown sugar
1/2 tsp. vanilla
1/4 tsp. salt
dash ground nutmeg
1/2 c. applesauce
sprinkle of cinnamon-sugar
Preheat oven to 350 degrees F. Arrange 4 slices bread in bottom of greased 9” square pan. Combine 2 c. appleasuce, raisins, 1/4 c. brown sugar, and cinnamon. Spread over bread. Top with 4 additional slices bread. Beat together eggs, milk, 1/2 c. brown sugar, vanilla, salt, and nutmeg. Pour over bread. Top with 1/2 c. appleasuce and sprinkle of cinnamon-sugar. Bake for 55 to 60 minutes. Serve warm or cold. — Serves 8.
- from More-with-Less Cookbook

Bachelor’s Pudding (Pioneer Recipe)

2 c. cooked apples
2 c. soft bread crumbs
1 egg, beaten
dash nutmeg
1 c. raisins
1/2 c. sugar
1 1/2 Tbs. butter
1 tsp. lemon rind
Combine all ingredients. Spoon into a mold and steam 2 hours. Serve with cream or favorite sauce.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate http://www1.icserv.net/D100001/X100043/books.html

Bread and Butter Pudding

Pudding:
4 slices of buttered bread
2 eggs, beaten
1/3 c. sugar
1/4 tsp. salt
3 c. milk
Sauce:
1/3 c. butter
1 c. powdered sugar
1/2 tsp. vanilla
Put the buttered bread in the bottom of a buttered baking dish. Mix remaining ingredients and pour over bread. Let stand 30 minutes. Bake 1 hour at 325 degrees F. Cover the first half hour of baking.
Variation: Sprinkle 3/4 c. raisins or 1/2 c. coconut between layers. Serve with the sauce.
Whip the sauce until fluffy and smooth.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate http://www1.icserv.net/D100001/X100043/books.html

Bread or Rice Pudding

2 1/4 c. soft bread crumbs OR 1 1/2 c. cooked rice
2 tsp. margarine
5/8 c. dry milk *
2 1/2 c. water
1/4 c. sugar
1/8 tsp. salt
1 tsp. vanilla
1/2 c. raisins
1/3 c. dried whole egg *
Mix bread crumbs (or rice) and margarine together. Reconstitute milk with 2 1/2 c. hot water (or use hot milk.) Mix with crumbs. Sift together egg, sugar, and salt. Slowly stir the milk mixture into dry ingredients, blend until smooth. Add vanilla and raisins. Pour into a greased, shallow baking dish. Set pan of hot water on bottom shelf of oven. Place pudding in oven and bake at 350 degrees F. for 1 hour and 20 minutes.
* 2 1/2 c. milk or 2 eggs can be interchanged.
- from “Cookin’ With Dried Eggs” by Peggy Layton http://www1.icserv.net/D100001/X100043/books.html

Bread Pudding

5 slices day-old bread
2 Tbs. butter OR margarine
1/2 c. moist raisins
1/4 tsp. salt
1/2 c. sugar
3 eggs, beaten
3 c. milk, scalded
1/4 tsp. cinnamon
Toast bread and spread with all the butter while hot. Arrange toast on a buttered baking pan (10 1/2 x 6 1/2 x 1 3/4 inches). Sprinkle with raisins. Stir salt and all but 2 Tablespoons of the sugar into the eggs. Add milk and stir to mix well. Pour over the toast and let stand 10 minutes. Press toast lightly down into milk occasionally so it soaks up most of the milk mixture. Mix cinnamon with remaining 2 Tablespoons sugar and sprinkle over top. Place dish directly on oven rack. Bake in a moderate oven (350 degrees F.) about 25 minutes, or until knife inserted in center comes out clean and top is an appetizing brown. Serve warm or cold. — Makes 5 to 6 servings.
- from “The Modern Family Cookbook” by Meta Given

Bread Pudding (Bread and Butter Pudding)

1/3 c. raisins
5 thin slices stale bread
1/4 c. butter, melted
2 eggs
2/3 c. sugar
2 c. milk
1/2 tsp. vanilla
Line bottom of greased pudding dish with raisins. Cut bread slices in 3 strips, crosswise. Dip each in melted butter and arrange on top of raisins. Beat remainingredients together and pour over bread. Set dish in pan of hot water. Bake in hot oven (375 degrees F.) until bread is browned and a knife blade comes out clean. Serve plain or with cream. — Serves 6.
VARIATION: Instead of bread, substitute sweet rolls, sweet buns, sponge cake, or lady fingers. If desired, substitute crushed pineapple for raisins and omit vanilla. Serve with custard sauce.
- from “New American Cookbook”

Bread Pudding, Cocoa

2 c. evaporated milk
2 c. water
2 Tbs. butter
2 c. sifted dry bread crumbs
2 eggs, slightly beaten
1/2 c. sugar mixed with 1/4 c. cocoa
1/2 tsp. salt
1 tsp. vanilla
Cream
Combine evaporated milk with water, add butter and heat to scalding. Pour over bread crumbs, stir well and set aside. Beat eggs slightly and add remaining ingredients, continuing to beat until well mixed. Combine thoroughly with milk and crumb mixture and pour into buttered 6-cup baking dish. Bake in a moderate oven (350 degrees F.) 45 minutes, or until custard tests done. Serve hot or cold with plain cream. — 6 to 8 servings.
- from “The Modern Family Cookbook” by Meta Given

Bread Pudding (Pioneer Recipe)

Pudding:
2 eggs OR (2 1/2 Tbs. dry egg and 2 1/2 Tbs. water)
1/2 c. bread crumbs, soft
1 1/4 c. water mixed with 3/8 c. powdered milk
1/4 tsp. cinnamon and nutmeg
dash of salt
1 Tbs. honey
1 Tbs. sugar
Sauce:
1 c. sugar
3 c. water
1 Tbs. butter
1/4 c. flour mixed with 1/4 c. water
salt, vanilla, cinnamon
Beat eggs. Combine with other ingredients. Put in a pudding dish or custard cups. Set in a larger pan of hot water. Bake slowly at 300 degrees F. for 25 minutes. Serve with sauce.
To make the sauce, melt the sugar in a pan. Add 3 c. water and dissolve by heating to boiling. Thicken it with a flour paste made from (1/4 c. flour and 1/4 c. water). Add salt, vanilla, cinnamon, and 1 Tbs. butter to taste. Pour over pudding.
- from “Cookin’ With Powdered Milk” by Peggy Layton http://www1.icserv.net/D100001/X100043/books.html

Bread Pudding with Orange Marmalade

5 slices day-old bread, toasted
3 Tbs. soft butter
3/4 c. orange marmalade
3 eggs, slightly beaten
1 3/4 c. milk
3 tsp. lemon juice
1/8 tsp. nutmeg
Cream
Spread each slice of toast (do not remove crusts) with butter and marmalade, using all the marmalade. Cut in cubes and turn into buttered casserole. Mix slightly beaten eggs with milk, lemon juice and nutmeg and pour over the toast cubes. Bake in a slow oven (300 degrees F.) 45 minutes, or until custard tests done. Serve warm or cold, with cream or Lemon Sauce. — Makes 5 servings.
- from “The Modern Family Cookbook” by Meta Given

Brown Betty

2 c. coarse stale bread crumbs
6 c. sliced, pared, tart apples
1/2 c. sugar
1/4 tsp. cinnamon
1/4 tsp. salt
3 Tbs. lemon juice
1/4 c. water
2 Tbs. butter
Cream
Put 1/3 of the crumbs into a buttered casserole and cover with half the apples. Mix the sugar, cinnamon and salt together and sprinkle half the mixture over the apples. Add another layer of crumbs and another of apples and sprinkle with rest of sugar mixture. Top with crumbs, pour lemon juice and water over all and dot with the butter. Cover and bake in a moderate oven (350 degrees F.) 30 minutes; then uncover and bake 15 minutes longer. Serve hot or cold with or without cream. — Makes 5 servings.
- from “The Modern Family Cookbook” by Meta Given

Indian Pudding (Pioneer Recipe)

Pudding:
1 egg
1/2 c. bread crumbs, soft
1 1/4 c. milk
1/4 tsp. cinnamon and nutmeg
1 Tbs. honey
1 Tbs. sugar
dash of salt
Sauce:
1 c. sugar
3 c. water
1 Tbs. butter
salt, vanilla, cinnamon
Beat egg. Combine with other pudding ingredients. Put in a pudding dish or custard cups. Set in a larger pan of hot water. Bake slowly at 300 degrees F. for 25 minutes. Serve with sauce.
To make the sauce, melt the sugar in a pan. Add 3 c. water and dissolve by heating to boiling. Thicken it with a flour paste made from 1/4 cup flour and 1/4 cup water. Add salt, vanilla, cinnamon, and a Tbs. butter to taste. Pour over pudding.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate http://www1.icserv.net/D100001/X100043/books.html

Whole Wheat Bread Pudding

1/3 c. sugar
1/2 c. dry milk powder
1/8 tsp. salt
1/2 c. fresh milk
2 eggs
1 tsp. vanilla
2 1/2 c. more milk
4 or 5 c. broken whole wheat bread crumbs
Mix togethre sugar, powdered milk, and salt. Add 1/2 c. milk, eggs, and vanilla and beat until smooth. Add 2 1/2 c. more milk. Add bread. Pour into greased baking dish. Sprnkle top with nutmeg or cinnamon and sugar. Bake at 325 degrees F. for 45 minutes. Serve with sauce or cream.
- from “Make a Treat with Wheat”

Cereal & Oatmeal Pudding Recipes

Cream of Wheat Pudding

2 c. milk
1/3 to 1/2 c. cream of wheat
2 egg yolks (reserve whites)
1/3 c. sugar
pinch salt
1 tsp. vanilla, vanilla and lemon extract blended, OR almond and lemon
2 egg whites
Bring milk to boil in heavy saucepan. Add cream of wheat slowly, stirring constantly. Cook until thickened, about 5 minutes. Combine and beat until light: egg yolks, sugar, and salt. Add slowly to cream of wheat, stirring constantly. Cook 2 minutes. Remove from heat and add flavoring (extracts). Beat egg whites until stiff. Fold into pudding. Pour into serving bowl or mold. Chill thoroughly. Serve with strawberries or raspberries. — Serves 6.
- from More-with-Less Cookbook

Peanutty Pudding

“The children will love the peanutty flavor, and you’ll be pleased to know that each serving provides some wholegrain oats. It thickens as it chills in the refrigerator.”
1 c. Quaker Oats (Quick or Old Fashioned, uncooked)
3/4 c. milk
1/2 c. chopped peanuts
1/3 c. chunk style peanut butter
1/4 c. honey
1/4 tsp. salt
2 c. prepared non-dairy whipped topping OR 1 c. heavy cream, whipped
Combine all ingredients except whipped topping in large bowl; mix well. Cover; refrigerate 4 to 5 hours or overnight. Mix well; fold in whipped topping. Spoon into dessert dishes; shill. — Makes 6 servings.
VARIATION: Substitute 1/2 c. chopped pecans, walnuts or almonds for peanuts and 3 Tbs. cocoa for peanut butter.
- from “The Quaker Oats Wholegrain Cookbook”

Southern Indian Pudding

1/2 c. Quaker Enriched White Hominy Quick Grits
1/4 tsp. salt
2 c. boiling water
1/3 c. sugar
1 Tbs. butter OR margarine
3 eggs, beaten
1 1/3 c. milk
1 tsp. vanilla
1 tsp. cinnamon
1/4 c. raisins
1/4 c. chopped almonds
Heat oven to 325 degrees F. Stir grits slowly into salted boiling water in small heavy saucepan. Return to a boil. Reduce heat; cook for 2 1/2 to 5 minutes, stirring occasionally. Stir in sugar and butter. Add eggs, milk, vanilla and cinnamon to grits mixture; mix well. Pour into greased 8-inch square baking dish; sprinkle with raisins and almonds. Bake about 50 minutes. Cut into squares; serve warm or cold. Garnish with whipped cream, if desired. — Makes 6 to 8 servings.
- from Quaker Enriched White Hominy Quick Grits (recipe on the box)

Steamed Oatmeal Pudding

1/4 c, butter or chopped suet *, or both
1/2 c. molasses
1 c. hot buttermilk
1 egg, beaten
1 1/2 c. scotch oatmeal
1/2 tsp. soda
1 tsp. salt
1 c. raisins and chopped dates
Crush soda in the palm of your hand and add to the oatmeal and salt. Cut suet or butter into the mixture with a knife. Add hot buttermilk and molasses, then beaten egg and mix well. Add raisins and dates last. Put this batter into a buttered mold no more than 2/3 full, cover closely, place mold in another dish of boiling water, having the water come half way up on the mold. Steam 2 or 2 1/2 hours adding hot water to the steamer as required. Serve hot with sauce. Leftovers may be warmed in a strainer placed over boiling water for 10 to 15 minutes.
* Suet s solid white fat found around some meats - see Epicurious Food Dictionary:suet
- from “Cooking with Wholegrains”

Corn & Cornmeal Pudding Recipes

Corn Meal Indian Pudding (Indian Recipe)

8 c. milk
4 eggs
3 c. raisins
nutmeg, cloves, and cinnamon to taste
4 Tbs. cornmeal
2 1/2 c. sugar
1 tsp. salt
Cook cornmeal slowly in the milk until it appears creamy. Add sugar and raisins to the beaten eggs. Add spices last. Open little places in the pudding and pour in the cream. Cook slow for 4 to 6 hours until done.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate http://www1.icserv.net/D100001/X100043/books.html

Creamy Corn Pudding

1 can creamed corn
2 slightly beaten eggs
1/2 tsp. salt
3 Tbs. melted margarine
1 c. cornflakes, crushed to 1/2 cup
Blend together creamed corn, eggs, and salt. Spoon into greased casserole. Pour melted margarine over corn mixture. Sprinkle top with crushed cornflakes. Bake at 350 degrees F. for 30 to 35 minutes, until hot and bubbly. Serves 4 or 5.
- from “Cooking with Love & Cereal” by Betty McMichael with Karen McDonald
ISBN 0-915684-80-2

Indian Cornmeal Pudding

There must be several hundred recipes for this. East coast tribal people taught settlers how to make it. Settlers sometimes calld it “Hasty pudding” kind of a joke, because the stone-ground cornmeal required many hours of baking. This recipe adds a small amount of soy grits — precooked soy beans ground up to a fine quick-cooking meal. Through protein complementarity, that greatly increases the availability of proteins in this dessert.
4 cups milk
1 cup yellow cornmeal
1/4 cup soy grits soaked in 1/2 cup water
1/3 cup butter
1/2 cup brown sugar
2/3 cup light molasses
3/4 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/8 tsp allspice
1/8 tsp nutmeg
1/2 cup fine-chopped dried apples (optional)
2 eggs
In a big pan, bring the milk to a boil, then add the cornmeal and soy grits gradually stirring rapidly to keep lumps from forming. Lower heat and beat vigorously until it starts to get thick (about 5 minutes). Remove from heat. Add butter, sugar, molasses (can use maple syrup) and spices, let cool somewhat. Stir in 2 beaten eggs. Pour into buttered baking dish, bake 50-60 minutes at 325°, until pudding is firm. Serve warm with cream, vanilla icecream, or plain yoghurt.
NOTE: If soy grits is used: one serving is about 30% of a day’s protein requirement. Some kinds of cornmeal (stone ground) have more protein and other minerals and vitamins, though it depends on where/how it was grown. — serves 4-6
- from Native Foods — Recipes—Corn

Indian Pudding

4 c. milk
3/4 c. yellow cornmeal
1/4 c. molasses
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. packed brown sugar
1/2 tsp. salt
1/2 c. butter, softened
4 eggs, beaten
1 c. dairy sour cream
vanilla ice cream (optional)
Heat 3 cups of the milk in the top of a double boiler over rapidly boiling water. Mix the remaining cup of milk with the cornmeal. Add the cornmeal mixture to the hot milk and cook, stirring until slightly thickened. Remove from the heat. Stir in the remaining ingredients (except the ice cream, of course) and mix well. Pour into a buttered 2-quart baking dish and bake in a 275 degree F. oven for about 2 hours. Serve with a dollop of ice cream, if desired. — Serves 8.
- from a magazine (I’ve forgotten which one, years ago.)

Indian Pudding (Pioneer Recipe)

5 c. milk
1/2 c. molasses
1 tsp. ginger
1/3 c. cornmeal
1 tsp. salt
Cook the milk and meal in a double boiler for 20 minutes. Add molasses, salt, and ginger. Pour into a buttered pan and bake 2 hours in a slow oven, about (250 degrees F.) Serve with cream.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate http://www1.icserv.net/D100001/X100043/books.html

Steamed Indian Pudding

1 c. corn meal
1/3 c. wheat flour
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. raisins
1/2 tsp. soda
1 quart hot milk
1 c. cold milk
1/2 c. molasses
1/2 c. maple syrup
1 c. chopped suet *
2 eggs
Mix the corn meal with the cold milk and stir into the hot milk. Add the suet, molasses, and maple syrup. Beat the eggs until light and add to mixture. Then sift the wheat flour with the soda, spices and salt, mix with raisins, add to mixture and stir all well. Pour into a buttered mold. Cover tight and steam or cook in boiling watre 4 hours. Be sure the water is kept boiling constantly and does not boil away. Serve with sauce, cream or maple syrup. The pudding leftovers may be heted over in the oven.
* Suet s solid white fat found around some meats - see Epicurious Food Dictionary:suet
- from “Cooking with Wholegrains”

Fruit & Jam Pudding Recipes

Best-Ever Apple Pudding

1 c. sugar
1/4 c. soft butter OR margarine
2 large, unpeeled, shredded apples (2 c.)
1 c. sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1/2 c. chopped nuts
Cream sugar and butter. Add egg; beat well. Shred apples medium fine and add at once to creamed mixture. Stir in sifted dry ingredients. Add nuts. Bake in greased 8 or 9 inch square pan for 45 minutes at 350 degrees F. Serve with ice cream, favorite sauce, or whipped cream.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate http://www1.icserv.net/D100001/X100043/books.html

Figgy Pudding

Cream one stick butter until fluffy, beat in two eggs and one cup molasses. Add two cups dried figs, 1/2 tsp grated lemon peel, one cup buttermilk, and 1/2 cup walnuts; blend one minute. Add 2 1/2 cups flour, 1/2 tsp baking soda, 2 tsp baking powder, 1 tsp salt, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Blend until incorporated. Pour into a greased/floured 8x4 soufflé dish and bake 1 hour at 325 degrees. Garnish with whipped cream.
- from”The Frugal Gourmet Celebrates Christmas” by Jeff Smith
ISBN: 0737252979
Review

Jam Pudding

1/2 c. butter
3 beaten eggs
1 c. jam
1 1/2 c. flour
1 c. sugar
1 tsp. soda
1 c. buttermilk
1/2 tsp. cinnamon
Cream butter with eggs and jam. Add flour slowly, beating to blend. Add sugar and beat light. Dissolve soda in buttermilk and add to butter. Add cinnamon and beat light. Turn into greased baking pan. Bake in moderate oven (350 degrees F.) about 20 minutes. Serve hot with cream sauce. — Serves 6
Cream Sauce:
1 c. sugar
1 egg white
3 egg yolks
1 c. cream
1 tsp. vanilla
Combine ingredients and beat until very light. Heat over hot water, beating until foamy. Remove from heat. Add vanilla. Stir well.
- from “New American Cook Book”

Sweet Soup Pudding (Pioneer Recipe)

This recipe came from the pioneers who crossed the plains with the Handcart Company.
Start with one quart of fruit juice. Be sure to drain all the fruit or put it through a sieve. Any fruit will work. The favorite is raspberries, cherries, dewberries, and black caps. Boil the juice, mix 1/4 c. cornstarch with 3/4 c. water. Add a little of the hot juice to the cornstarch. Mix until smooth. Add the juice and cook until thick and smooth. Stir constsntly.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate http://www1.icserv.net/D100001/X100043/books.html

Rice Pudding Recipes

Apple Rice Pudding

2 c. light cream
1 (8 1/2 oz.) can applesauce
1/2 c. raisins
1/4 c. sugar
1/2 tsp. apple pie spice
1/4 tsp. salt
1 1/2 c. quick-cooking rice
Butter OR margarine
Apple Pie Spice (optional)
Sugar (optional)
In saucepan combine cream, applesauce, raisins, 1/4 c. sugar, 1/2 tsp. apple pie spice, and salt. Bring to boiling; stir in rice. Cover; simmer 10 minutes or till water is absorbed, stirring occasionally. Spoon into dessert dishes. Dot with butter or margarine. Sprinkle wiht a mixture of apple pie spice and sugar, if desired. — Makes 6 servings.
- from Better Homes & Gardens Fix It Fast Cookbook

Brown Rice Pudding

1/2 c. uncooked regular OR quick-cooking brown rice
3 Tbs. honey
3 Tbs. margarine
1/4 tsp. ground cinnamon
3/4 c. milk
1/4 c. raisins (optional)
Cream
Honey OR Brown Sugar
Cook rice as directed. Stir in 3 Tbs. honey, the margarine, cinnamon, milk, and raisins. Heat to boiling; reduce heat. Cook over low heat, stirring occasionally, until of desired consistency, 10 to 15 minutes. Serve warm with cream and honey. — 3 to 4 servings.
- from Betty Crocker’s Cookbook

Creamy Rice Pudding

1/4 c. rice
2 c. milk
2 egg yolks (reserve whites)
1/4 c. sugar
1/4 tsp. salt
1 tsp. vanilla
2 egg whites
2 Tbs. sugar
Combine rice and milk in top of double boiler. Cook uncovered 45 minutes or until rice is tender. Beat together egg yolks, 1/4 c. sugar, and salt. Stir some of rice mixture into beaten yolks; add yolks to hot rice mixture and cook 3 to 4 minuts, stirring constantly. Remove from heat and add vanilla. Beat egg whites until frothy. Add 2 Tbs. sugar. Beat until stiff. Fold egg whites into pudding. Chill and serve. — Serves 6.
- from More-with-Less Cookbook

Danish Rice Pudding

3 c. cooked rice
4 c. warm milk
2 tsp. cinnamon
1/2 c. raisins
1 c. sugar or honey
2/3 c. dried egg mix
1/4 tsp. salt
Combine rice, milk, sugar, and salt. Cook over low heat until thickened. Stir often. Add vanilla and raisins. Stir wll. Rehydrate egg mix in 1/2 c. warm water. Beat until foamy. Remove pudding from heat and fold in eggs. Sprinkle with cinnamon and serve.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate http://www1.icserv.net/D100001/X100043/books.html

Mormon Pioneer Rice Pudding

2 c. rice
4 c. water
3 eggs
4 c. cream or fresh milk
1 c. sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 tsp. lemon extract
1 c. raisins
butter
Cook rice with water until tender. Drain and add eggs (beaten), cream, sugar, flavoring, spices, and raisins. Dot with butter in a glass baking dish. Cook at 300 degrees F. for 45 minutes or until done when a knife inserted into the center comes out clean, and top is golden brown.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate http://www1.icserv.net/D100001/X100043/books.html

Rice Pudding

-4 c. milk, scalded
1/3 c. rice
1/3 c. sugar
1/4 tsp. salt
dash nutmeg, cinnamon, or dried orange peel
Preheat oven to 275 degrees F. Combine all ingredients in buttered baking dish. Bake 2 to 2 1/2 hours, until rice is tender and milk is creamy. Stir occasionally during first half of baking time. Pudding thickens as it cools. Serve warm or cold. — Serves 6.
OPTION: One-half hour before removing from oven, add 1/3 c. raisins.
- from More-with-Less Cookbook

Wheat Pudding Recipes

Baked Wheat Pudding

3 eggs
1/2 tsp. salt
1/2 c. brown sugar
1 tsp. vanilla
3 c. milk
2 c. cooked whole wheat (or cooked cracked wheat)
1/2 to 1 c. raisins (optional)
Beat eggs slightly. Add to eggs and stir: slat, brown sugar, and vanilla. Add milk and stir until sugar is dissolved. Add wheat and raisins and stir to break up large chunks. Bake at 325 to 350 degrees F. in well-greased 2 quart dish for one hour or until set. Nutmeg or cinnamon may be sprinkled on top before baking. Serve plain or with cream or fruit sauce.
- from “Make a Treat with Wheat”

Brown Sugar Pudding

1/2 c. sugar (brown or white)
1 Tbs. butter
1 c. whole wheat flour
1/2 tsp. soda
1 tsp. nutmeg
1/2 tsp. salt
1/2 c. milk
1 tsp. vanilla
1/4 c. chopped nuts (optional)
1 c. brown sugar
2 Tbs. butter
2 c. water
Cream together 1/2 c. sugar and 1 Tbs. butter. Sift together flour, soda, nutmeg and salt. Combine milk and vanilla in separate bowl. Add flour and milk alternately to sugar mixture. Add nuts. Pour into a 4” deep greased baking dish. Mix remaining ingredients in separate pan and boil 5 minutes. Pour boiling topping over batter and bake at 375 degrees F. for 1/2 hour. Nuts may be sprinkled over top instead of stirring into batter.
- from “Make a Treat with Wheat”

Fruit Cocktail Pudding

1 c. whole wheat flour
3/4 c. sugar
1 tsp. soda
1/2 tsp. salt
1 beaten egg
1 #2 can fruit cocktail (minus 3/4 c. juice)
1/2 c. chopped walnuts (or other nuts)
1/2 c. brown sugar
Sift flour, sugar, soda, and salt together. Add egg and fruit cocktail. Mix well. Pour into 9 x 9 inch or 8 x 10 inch or 9 x 13 inch greased pan. Sprinkle top with walnuts and brown sugar. Bake at 350 degrees F. for 45 minutes to 1 hour.
NOTE: One #303 size can may be used. Drain off only 1/3 c. of juice.
- from “Make a Treat with Wheat”

Other Pudding Recipes

Basic Pudding or Pie Filling

2/3 c. sugar
3 Tbs. cornstarch
1/4 tsp. salt
6 Tbs. dried egg yolk
1/2 c. dry milk
2 c. water
2 Tbs. butter
1 tsp. vanilla
In a medium saucepan combine sugar, cornstarch and salt. Beat together egg yolk, dry milk, and water, stir into sugar mixture. Cook until boiling over medium heat for one minute, stirring constantly. Remove from heat and stir in butter and vanilla. Cover and let cool.
VARIATIONS: While pudding is hot, add 1 c. coconut, 1/2 c. raisins, or 3 sliced bananas.
- from “Cookin’ With Dried Eggs” by Peggy Layton http://www1.icserv.net/D100001/X100043/books.html

Lemon Chiffon Pudding

5 Tbs. sifted all purpose flour
1 c. Imperial Granulated Sugar
3 Tbs. butter OR margarine
3 eggs, separated
1 c. milk
1/4 c. lemon juice
1/2 tsp. lemon rind
Mix flour and Impreial Granulated Sugar. Cream with butter or margarine. Beat yolks until thick. Add yolks and milk to flour, sugar and butter mixture. Add lemon juice and rind. Beat egg whites until stiff but not dry. Fold into first mixture. Pour into buttered baking dish. Place baking dish in pan with 1” hot water. Bake at 350 degrees F. for 1 hour 5 minutes, or until firm. — Makes 5 to 6 servings.
- from Imperial Pure Cane Sugar (recipe on package)

Popcorn Pudding

2 c. popped corn
3 c. milk
4 Tbs. butter, melted
3 eggs, beaten
1/2 c. brown sugar
1 tsp. vanilla extract
1/2 tsp. salt
Grind all but a small handful of the popped corn in a food processor or grinder. Scald the milk, pour it over the corn, stir in the butter, and let the popcorn sit, covered, for 1 hour to absorb the liquid. Beat eggs with the sugar until light, add vanilla and salt, beat in the corn mixture, and turn into a buttered baking dish. Sprinkle the reserved popcorn on top. Bake at 300 degrees F. until custard is set and browned on top, (45 minutes to 1 hour.) — Serves 4 to 6.
- from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate http://www1.icserv.net/D100001/X100043/books.html

Quick Chocolate Pudding

1/3 c. sugar OR honey
2 Tbs. cornstarch
2 Tbs. cocoa
2 c. milk
1 tsp. vanilla
1 Tbs. margarine (optional)
Combine in heavy saucepan: sugar or honey, cornstarch, cocoa, and milk. Cook over low heat until thickened, stirring constantly. Add vanilla and margarine. Serve warm or cold. — Serves 4 to 6.
- from More-with-Less Cookbook

Quick Chocolate-Peanut Butter Pudding

1/3 c. sugar OR honey
2 Tbs. cornstarch
2 Tbs. cocoa
2 C. milk
1 tsp. vanilla
1/4 c. peanut butter
Combine in heavy saucepan sugar, cornstarch, cocoa, and milk. Cook over low heat until thickened, stirring constantly. Add vanilla and peanut butter. Serve warm or cold. — Serves 4 to 6.
- from More-with-Less Cookbook

Vanilla Pudding, Fluffy and Quick

2/3 c. dry milk solids
water
1/4 c. sugar
2 1/2 Tbs. cornstarch
1/4 tsp. salt
2 egg yolks (reserve whites)
1 tsp. vanilla
1 Tbs. margarine (optional)
2 stiffly beaten egg whites
Combine in heavy saucepan: dry milk solids, 1/4 c. water, then add 1 1/2 c. hot water. Pleace saucepan over low heat. In small bowl, beat together with wire shisk: sugar, cornstarch, salt, egg yolks, and 1/4 c. water. Pour egg mixture into hot milk, stirring constantly. Cook until thickened. Cook 2 more minutes over low heat. Remove from heat and add vanilla and margarine. Cool pudding 10 minutes. Then fold in stiffly beaten egg whites. Chill. — Serves 4 to 6. (about 10 oz.)
- from More-with-Less Cookbook

Pudding Links:
Desserts & Treats: Pudding, Custard and Curd Recipes from Innkeepers, Chefs, and Culinary Professionals on 1st Traveler’s Choice Internet Cookbook.
HEALTH: PUDDINGS
Healthy Pudding Recipes
Hot Puddings / Sue’s Recipe Server
IChef Archive: Desserts - a
Pudding Recipes SOAR Recipe Archive (Huge database!)

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