Cottage Pudding Food

COTTAGE PUDDING

Steps:

• Cream sugar, crisco and eggs.
• Mix flour, baking powder and salt.
• Add altenately wtih milk and vanilla.
• Add berries last.
• Pour batter into greased and floured 9" by 13" pan.
• Bake 375 for 45 minutes.

COTTAGE PUDDING WITH CUSTARD SAUCE

Steps:

• 1. Cream shortening and sugar...add egg and mix well. Combine the dry ingredients.mix well and add to egg mixture alternately with milk.Add vanilla.Mix well and pour in a greased 8 x8 square cake pan and bake 30 -35 mins at 350 until toothpick inserted comes out clean.
• 2. Custard Sauce: Mix the custard powder with the sugar in a large saucepan....add the milk and cook over med-high heat, stirring frequently until well blended and starts to thicken. Add vanilla and stir. Remove from heat and serve over warm pudding.

DJ'S COTTAGE CHEESE PUDDING

Steps:

• Allow cottage cheese to drain well!
• In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, eggs, evaporated milk, regular milk, vanilla, and almond extract. Mix well!
• Pour into 4" baking dishes. Makes 5.
• Preheat oven to 350 deg. Bake for 1 hour. Test with knife.
• Let cool! Then enjoy!

INGRID'S APPLE COTTAGE PUDDING

Steps:

• Preheat oven at 375°F.
• Layer apples in a greased pan (9x13).
• Combine flour, sugar, baking powder, and salt in a bowl.
• Mix soft butter and milk. Add to dry ingredients. Combine well.
• Mix egg, milk and vanilla. Add to batter mixture and combine well.
• Pour batter over apples.
• Bake for 25 minutes.

COTTAGE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees.
• For the cake, combine first seven ingredients (butter, sugar, egg, milk, flour, baking powder and salt). Pour batter into a greased 13" x 9" cake pan. Bake for 30 minutes or until cake tester inserted into center of cake comes out clean.
• To make the sauce, combine the last five ingredients (sugar, boiling water, butter, flour and vanilla) in a saucepan over medium heat until sugar is dissolved and sauce thickens slightly. Remove from heat. The sauce will be thin.
• Slice cake into 2-inch pieces and place each piece in a bowl to serve.
• Pour a liberal amount of the sauce over each warm piece of cake and serve immediately. Do not pour sauce over entire cake, as it will become soggy.
• Store left-over cake at room temperature for up to three days. Store sauce in refrigerator and warm in microwave when re-use desired.

COTTAGE PUDDING (IT'S REALLY A CAKE!)

Steps:

• Preheat the oven to 400* (F).
• Butter and lightly flour an 8-inch square cake pan.
• Mix the flour, baking powder, salt, and sugar together in a large bowl.
• Melt the butter in a small pan, remove from heat, and whisk in the milk and egg, beating well.
• Add to the flour mixture and blend.
• Pour into prepared pan and bake for about 25 minutes, or until toothpick inserted in center comes out clean.
• Cool in pan for 5 minutes.
• Turn out onto wire rack.
• Serve warm with lemon sauce/vanilla sauce, or your favorite thick chocolate sauce.
• For Lemon/Vanilla Sauce: Mix the sugar and cornstarch together in a small bowl.
• Add sugar mixture to boiling water, stirring constantly.
• Boil 5 minutes.
• Remove from heat and swirl in the butter, lemon juice and rind OR vanilla extract, and pinch of salt.
• Serve warm.

COTTAGE PUDDING - UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour melted butter into the bottom of an 8 inch square pan. Tilt the pan so that it is evenly coated. Sprinkle the brown sugar over the butter. Arrange the apple slices to cover the brown sugar, set aside. In a medium bowl, cream together the shortening and white sugar. Beat in the egg and vanilla until light and fluffy. Combine the flour, baking powder, and salt, stir into the creamed mixture alternately with the milk. Pour into the baking pan so that the fruit is completely covered.
• Bake for 40 to 50 minutes in the preheated oven, until a toothpick inserted, comes out clean. Immediately invert onto a serving plate. Serve warm with ice cream or sauce.

COTTAGE CHEESE PUDDING

Steps:

• Soak raisins in warm water for 15 minutes and drain.
• Remove the crusts from rolls and slice thinly.
• Mix the cheese with a pinch of salt, the sour cream and 2 Tablespoons of the sugar, then mix in the raisins.
• Line the bottom of a buttered oven dish with the bread slices, then cover with the cheese mixture.
• A layer of thinly sliced apples may be added at this stage.
• Cover with the remaining slices of bread. Whisk the eggs with the milk, the grated lemon peel and half of the remaining sugar, and pour the mixture over the pudding.
• Sprinkle with the remaining sugar, dot with the butter pieces and bake in a preheated 350°F oven for about 45 minutes or until brown and the custard has set.