Brown Sugar Pudding Food

GRANDMA GRIPPIN'S BROWN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large saucepan stir together brown sugar, water and 4 tablespoons margarine; bring to a boil over medium heat.
• Meanwhile, cream together white sugar and 1/2 cup margarine in a large bowl, using an electric mixer. In a separate bowl combine flour, baking powder and cinnamon. Blend flour mixture into butter mixture alternately with milk until smooth.
• Pour boiling brown sugar mixture into 9x13 inch baking dish and drop flour mixture by spoonfuls into the liquid mixture.
• Bake 20 to 25 minutes, or until set.

BROWN-SUGAR PUDDING

Steps:

• Stir together half-and-half, brown sugar, and cornstarch in a 2- to 3-quart heavy saucepan and heat over moderate heat, stirring occasionally, until sugar is dissolved and mixture is heated through (do not let boil).
• Whisk together yolks and salt in a medium bowl until smooth, then add hot half-and-half mixture in a slow stream, whisking. Return mixture to saucepan and cook over moderate heat, whisking, until mixture just reaches a boil, then boil, whisking, 1 minute (mixture will thicken). Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter and vanilla until butter is incorporated. Set bowl in a larger bowl of ice and cold water and chill, stirring frequently, until pudding is cool, about 10 minutes.
• Beat heavy cream with sour cream in a bowl with a whisk until mixture just holds stiff peaks.
• Divide pudding among 6 small bowls, then top each serving with a generous dollop of cream.

BROWN SUGAR BREAD PUDDING

Steps:

• In a small pan over low heat, melt butter with brown sugar for 5 minutes stirring occasionally. Set aside.
• In a large bowl, combine all other ingredients except bread. Mix thoroughly.
• Combine butter and sugar mixture with egg mixture, stirring constantly.
• Spray 9x13" pan and cover the bottom with the torn bread.
• Pour mixture over the bread.
• Stir together to make sure all the bread is covered.
• Bake, uncovered, at 350 degrees for 40 minutes or until the top is lightly brown.
• Serve warm. Best if cooled at least 30min.

QUICK RAISIN PUDDING

Steps:

• Mix together 1/4 cup brown sugar, flour, baking powder, salt, raisns and milk in a greased casserole dish.
• Sprinkle remaining brown sugar and nutmeg on top of batter and dot with butter.
• Pour on the boiling water.
• Bake at 375 for 30 minutes.

BROWN SUGAR PUDDING CAKE

Steps:

• In a small bowl, combine all sauce ingredients. Pour into a 1-1/2-qt. baking dish; set aside. , For pudding, in a large bowl, beat butter and sugar. Combine the flour, baking powder, salt and nuts; gradually add to butter mixture alternately with milk. Spoon into baking dish. Bake at 350° for 40-45 minutes until a knife inserted in the center comes out clean.

BROWN SUGAR PUDDING CAKE

Steps:

• 1. Preheat oven to 350 degrees. Combine all sauce ingredients. Pour into a 1-1/2 quart baking dish. Set aside.
• 2. For pudding cake, beat butter and sugar in a mixing bowl. Combine flour, baking powder, salt and nuts; add alternately with milk to butter mixture. Spoon into baking dish on top of sauce. Bake at 350 degrees for 40-45 minutes.
• 3. Serve warm with ice cream or whipped cream.

BROWN SUGAR AND CINNAMON RICE PUDDING

Steps:

• Bring water to a boil in a saucepan. Stir rice, butter, and salt into water until the butter melts. Cover saucepan and remove from heat. Set aside until water is absorbed, about 5 minutes.
• Stir milk, brown sugar, cornstarch, and vanilla extract into the rice; bring to a simmer over medium heat while stirring; cook until the rice has the consistency of loose oatmeal, about 5 minutes. Ladle pudding into bowls and dust with cinnamon.