Top 9 Exotic Pudding Recipes

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BLUEBERRY PUDDING

Ingredients:

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.

Preparation:

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.

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TAPIOCA PUDDING

Ingredients:

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.

Preparation:

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.

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CUSTARD

Ingredients:

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

Preparation:

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.

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PUDDING COOKIES

Ingredients:

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

Preparation:

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

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CHOCOLATE CHIP PUDDING COOKIES

Ingredients:

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.)

Preparation:

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.

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CHOCOLATE CHIP PUDDING COOKIES

Ingredients:

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

Preparation:

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

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CHOCOLATE CHIP COOKIES WITH JELLO PUDDING

Ingredients:

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

Preparation:

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.

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CHOCOLATE CHIP PUDDING COOKIES

Ingredients:

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

Preparation:

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.

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OATMEAL PUDDING COOKIES

Ingredients:

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)

Preparation:

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.

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