Danish Pudding Dessert Recipes

HOMEMADE DANISH DESSERT

Steps:

• Combine Kool-aid packet, granulated sugar, and cornstarch in a 1 quart sauce pan. Mix well.
• Add two cups cold water and bring to a boil over medium high heat. Stir constantly.
• As mixture is getting close to coming to a boil it will begin to slightly thicken.
• Once mixture is boiling, turn the heat down to medium or medium low and let it continue to boil (stirring constantly) for 1 minute.
• Remove from heat and allow to cool completely before adding fruit. If you do not plan to add fruit for a cake topping and want to eat it like pudding, pour danish dessert into prepared dishes and let cool.
• I prefer to let mine cool in the fridge before adding the fruit.
• Enjoy!

DANISH PUDDING DESSERT

Steps:

• Mix together butter, flour, brown sugar, salt and ½ cup nuts.
• Press into a 9x13 pan.
• Bake 350 for 12 minutes and cool.
• Cream cheese sugar and remaining nuts.
• Mix together and spread on cooled crust.
• Slice bananas as over cheese mixture.
• Whisk pudding into cold water in a medium saucepan.
• Mix well and boil exactly 1 minute at a full boil.
• Let cool slightly.
• Pour over bananas.
• Refrigerate til cool and top with cool whip to serve.

DANISH STRAWBERRY PUDDING (JORDBæRGRøD)

Steps:

• Wash the strawberries and remove the green flowers. Of course, if you use frozen, it is not necessary.
• Put strawberries, water, sugar, and vanilla in a saucepan and bring to a boil while stirring.
• When it boils, turn down to low heat, put the lid on, and cook the pudding for 2-3 minutes.
• Mix a thickening of water and potato starch, and gradually pour it into the boiling pudding until you are satisfied with the consistency.
• Allow the pudding to cool and serve it with milk or cream.

DANISH RHUBARB PUDDING

Steps:

• In a saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 10-15 minutes. Drain, reserving liquid; discard pulp. Measure 4 cups liquid; return to the pan., Add sugar; bring to a boil. Combine cornstarch and cold water until smooth; stir into rhubarb liquid. Cook and stir until slightly thickened, 1-2 minutes. Pour into individual dishes. Refrigerate for at least 4 hours before serving. If desired, serve with cream.

DANISH RICE PUDDING WITH ALMONDS

Steps:

• In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature.
• In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate.
• Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.

DANISH RICE PUDDING (RISENGROD)

Steps:

• In a small heavy saucepan, bring the milk, rice and salt to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until slightly thickened, stirring frequently. , Spoon pudding into individual dishes. Combine sugar and cinnamon; sprinkle over the tops. Dot with butter. Serve immediately.

DANISH APPLESAUCE BREAD CRUMB PUDDING

Steps:

• Preheat oven to 325°F.
• In a large heavy skillet melt butter over moderate heat and stir in bread crumbs. Cook bread crumbs, stirring constantly and breaking up lumps, until golden, about 5 minutes.
• In a 1 1/2-quart soufflé dish layer 1 cup crumbs, 2 cups applesauce, and 1/2 cup preserves and repeat. Sprinkle remaining 1/2 cup crumbs on top and bake pudding in middle of oven 25 minutes, or until top is golden brown. Pudding may be made 1 day in advance and kept covered and chilled. Reheat pudding in a 325°F. oven before serving. Garnish pudding with whipped cream and additional preserves.
• Serve pudding warm with whipped cream.
• To make chunky applesauce:
• Peel and core apples and cut into 3/4-inch pieces. In a large heavy saucepan bring water, apples, and sugar to a boil and simmer, stirring occasionally, until apples are soft and starting to fall apart, about 25 minutes. Applesauce may be made 3 days in advance and kept covered and chilled. Makes about 5 cups.

DANISH DESSERT

Steps:

• Combine Kool-Aid, 7 cups water and sugar in a large saucepan.
• Heat until boiling.
• In a separate bowl mix clear jel and 1 cup water.
• Add to hot mixture in saucepan.
• Cook until thickened.
• Remove from heat.
• Add Jello.
• Refrigerate Serve with whipped cream or cool whip.