Grandma Lees Paradise Pudding Food

GRANDMA LEE'S PARADISE PUDDING

Steps:

• Roll 5 graham crackers and set aside to roll the pudding in.
• Roll 20 graham crackers fine
• add dates. marshmallow, and nut meats stir in the evaporated milk
• Put the powdered 5 graham crackers on a board and lay the mixture on it-form a loaf
• put wax paper in a loaf pan and place pudding in, patting all the crumbs in well. set away to let harden for best results make a day before
• To serve lift from pan and cut into desired slices serve with whipped cream
• I used mini marshmallows, and to sweeten the evaporated milk I used about 3T of sugar and a tsp of vanilla, I also ran a little short on graham crackers to roll the pudding in so crushed a few vanilla wafers, I am not sure where I was suppose to set it aside to harden, so I stuck mine in the refrigerator.

NOT YOUR GRANDMA'S BREAD PUDDING

Steps:

• For the bread pudding: In a large bowl, whisk together the cream and eggs. Add the brown sugar, raisins, butter, cinnamon, ginger and 1 cup granulated sugar. Mix well. Gently stir the bread cubes into the egg mixture. Refrigerate for 1 hour.
• Preheat the oven to 350 degrees F and coat a 9-by-13-inch baking dish with cooking spray.
• Pour the bread mixture into the prepared baking dish. If desired, sprinkle the top with the remaining 2 tablespoons of sugar. Bake until a knife inserted into the middle comes out clean, 45 to 50 minutes.
• Meanwhile, for the bourbon sauce: Combine the confectioners' sugar, bourbon, butter, milk and cinnamon in a medium saucepan, bring to a simmer over low heat, whisking constantly until thickened and no longer watery, 2 to 3 minutes. Serve with the bread pudding warm, at room temperature or chilled.

PARADISE PUDDING

Steps:

• In a large skillet, bring water and brown sugar to a boil. Meanwhile, combine all cake ingredients in a large bowl. Drop by tablespoonfuls into skillet. Reduce heat to low. Cover and simmer for about 1 hour. Do not lift lid.

GRANDMA DOLORES'S RICE PUDDING

Steps:

• Put rice and milk in a 3 quart saucepan bring to just a boil, stirring constantly and watching the pot like a hawk so it doesn't burn or boil over.
• As soon as it just starts to boil, lower the heat enough to maintain a gentle simmer without burning the milk, and simmer for about 30 minutes or until the rice is very soft, keep stirring, so the rice does not stick to the bottom.
• Once the rice is soft, slowly stir in the sugar, vanilla, and nutmeg; it will still seem quite wet (this will thicken more upon cooling).
• A test for doneness is to stick a wooden spoon into the custard and then see if it coats the back, swipe your finger down the coating and see if the line remains;it is ready then.
• Ladle out a small amount of the custard base into a small dish and add the beaten eggs to it, whisking quickly, to temper the eggs.
• Return this mixture to the pot and stir.
• Cook another minute or so (to cook egg), then pour into a 2 quart casserole.
• Dust top completey with cinnamon or nutmeg.
• Chill well and serve nice and cold with Cool Whip if desired.

GRANDMA'S CHRISTMAS PUDDING

Steps:

• Combine the raisins, almonds, citron, apples, and brandy in a bowl, and allow to sit overnight.
• The next day, preheat oven to 300°F.
• Butter a 2-qt. pudding mold (or souffle dish).
• Combine the fruit mixture with the remaining ingredients, one at a time. Mix well, and turn into pudding mold and cover tightly with parchment paper secured with cotton string.
• Place a large roasting pan in oven on center rack. Place mold in pan and fill roasting pan with boiling water, halfway up sides of mold. Steam 7 to 8 hours, adding more water if necessary.
• To serve, loosen the side of the pudding with a knife and invert onto a serving platter.
• Serve warm, with your favorite hard sauce. (There are several variations posted here on Zaar).

SOUFFLE - GRANDMA'S CHEESE PUDDING

Steps:

• Bring the milk to the boil in a saucepan, place the breadcrumbs in a bowl, and pour the milk over. Stir in the cheese.
• In a bowl, lightly beat the eggs with mustard and with milk and breadcrumbs. Season. Blend with the above mixture.
• Butter a large, shallow 5 pint ovenproof dish well, and pour in the cheese pudding mixture. Bake in the oven at 350F for about 45 minutes, until lightly set and golden.
• Serve at once with a crisp salad that uses all of your favorite ingredients, with a lovely, herby dressing.

GRANDMA'S PERSIMMON PUDDING

Steps:

• For the syrup, put in baking pan and boil l minute.
• Mix all batter ingredients together. Pour batter over syrup in baking pan and bake for 30 minutes in 350 degree oven. Serve with whipped cream.