OLD-FASHIONED CHOCOLATE PUDDING
One of the nice things about this easy pudding is you don't have to stand and stir it. This is a must for us at Christmas-at Thanksgiving and Easter, too! I also make it into a pie with graham cracker crust that our grandchildren love. -Amber Sampson, Somonauk, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a double boiler or metal bowl over simmering water, heat the milk, butter and chocolate until chocolate is melted (chocolate may appear curdled)., Combine sugar, flour and salt. Sprinkle over chocolate mixture (do not stir). Cover and continue to cook in a double boiler over medium-low heat, 20 minutes. With a wooden spoon, stir until smooth. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and a thermometer reads 160°. Remove from heat; stir in vanilla. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes., Cover and refrigerate for 1 hour. If desired, top with whipped cream.
Nutrition Facts : Calories 413 calories, Fat 20g fat (11g saturated fat), Cholesterol 120mg cholesterol, Sodium 254mg sodium, Carbohydrate 52g carbohydrate (40g sugars, Fiber 3g fiber), Protein 8g protein.
BAKED BARLEY PUDDING
My husband isn't a rice fan, so I often replace it with barley. This dessert recipe has the same sweet and satisfying flavor as traditional rice pudding. Smooth and custardy, it bakes up firm and golden.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Add milk; cook over medium-low heat for 10 minutes or until barley is almost tender, stirring frequently. In a bowl, whisk the cream, sugar, eggs and vanilla; gradually stir into the barley mixture., Spoon into eight greased 6-oz. custard cups. Sprinkle with raisins and cinnamon. Place custard cups in two 9-in. square baking pans. Fill both pans with boiling water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Store in the refrigerator.
Nutrition Facts : Calories 280 calories, Fat 14g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 133mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.
CLASSIC OLD FASHIONED
One of the great classic bourbon cocktails, the Old Fashioned was invented in Louisville, KY. Try bourbon, rye, or a blended whiskey in this cocktail. You can also sub one sugar cube for the simple syrup.
Provided by c-biskit
Categories Drinks Recipes Cocktail Recipes Whiskey Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 7
Steps:
- Pour the simple syrup, water, and bitters into a whiskey glass. Stir to combine, then place the ice cubes in the glass. Pour bourbon over the ice and garnish with the orange slice and maraschino cherry.
Nutrition Facts : Calories 145 calories, Carbohydrate 9.5 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 7.5 mg, Sugar 1.3 g
BAKED BARLEY PUDDING
Make and share this Baked Barley Pudding recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; simmer, uncovered for 15 minutes, stirring occasionally.
- Add milk; cook over medium heat for 10 minutes or until barley is almost tender, stirring frequently.
- In a bowl, whisk the cream, sugar, eggs and vanilla; gradually stir into the barley mixture.
- Spoon into eight greased 6 ounce custard cups. Sprinkle with raisins and cinnamon. Place custard cups in baking pans. Fill pan with one inch of boiling water.
- Bake, uncovered, at 350 for 30-35 minutes or until a knife inserted near the center comes out clean.
Nutrition Facts : Calories 278.2, Fat 14.8, SaturatedFat 8.7, Cholesterol 102.2, Sodium 134.6, Carbohydrate 32, Fiber 2.4, Sugar 18.1, Protein 5.9
OLD FASHIONED BARLEY PUDDING
Make and share this Old Fashioned Barley Pudding recipe from Food.com.
Provided by Charlotte J
Categories Breakfast
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Boil water and add barley and salt.
- Cook slowly for 45 minutes or until barley is tender.
- Cool.
- Combine milk, salt, sugar, butter, vanilla and eggs and beat well.
- Then add cooked barley, raisins, lemon rind and juice.
- Turn into a well-greased 1 ½ quart baking pan.
- Set pan into a larger baking pan in oven.
- Pour hot water into the larger pan to within an inch of the top of the custard.
- Bake at 325 degrees, for about 1 hour until a knife inserted in the center comes out clean.
- Serve hot or cold.
FINNISH BARLEY PUDDING
Provided by Nika Standen Hazelton
Categories Milk/Cream Side Bake High Fiber Barley Winter Boil House & Garden
Yield Serves 4
Number Of Ingredients 5
Steps:
- Soak barley overnight, or according to package directions, in 4 cups water. Cook in same water. As barley begins to absorb the water, gradually add the boiling milk and seasonings, stirring constantly. Cook barley over very low heat about 30 minutes, stirring frequently to prevent scorching. Transfer to buttered 1 1/2-quart or 2-quart baking dish. Dot with butter and bake in 250°F. oven until golden brown, about 2 hours.
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