Graham Cracker Applesauce Pudding Recipes

GRAHAM CRACKER APPLE CRISP FOR TWO

Steps:

• Place apples in a greased 1-qt. baking dish; pour water over apples. In a bowl, combine the graham cracker crumbs, sugar and cinnamon. Cut in butter until crumbly. Sprinkle over apples. , Bake, uncovered, at 350° for 25-30 minutes or until apples are tender. Garnish with whipped topping and cinnamon if desired.

GRANDMA'S GRAHAM CRACKER PUDDING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, mix butter, brown sugar, and 2/3 of the crushed graham crackers. Press lightly into the bottom of a 9x13 inch baking dish.
• In a medium saucepan over medium heat, mix milk, salt, egg yolks, vanilla, white sugar, and cornstarch. Stirring constantly, cook until thickened, about 12 minutes. Pour into the baking dish.
• In a medium bowl, beat egg whites until soft peaks form, then mix in confectioners' sugar. Spoon over the mixture in the baking dish, and top with remaining crushed graham crackers.
• Bake 15 minutes in the preheated oven, until lightly browned.

GRAHAM CRACKER APPLESAUCE PUDDING

Steps:

• Combine applesauce, vanilla, eggs and heavy cream. Mix well.
• Combine graham cracker crumbs and butter and add one cup of crumbs to the applesauce mixture.
• Pour the applesauce mixture into a greased 8 x 10-inch pan and top with remaining crumbs. Bake in a moderate oven for 30 minutes.

GRAHAM CRACKER APPLESAUCE PUDDING

Steps:

• A Great Favorite with Children: Roll crackers into crumbs and combine with butter, cinnamon, sugar. Put 1/2 of mixture into square cake pan. Spread with applesauce, and then rest of crumb mixture. Spread with stiffly beaten egg whites and sprinkle with chopped nuts. Bake 1 hour in slow oven. Serve with plain cream or whipped cream sweetened and flavored. Serves 4. =Steve Herrick= Source: WBZ-WBZA Home Forum 11/3/49

MOLASSES-GRAHAM CRACKER PUDDINGS

Steps:

• Preheat oven to 350°. Pour boiling water over raisins in a small bowl; let stand 5 minutes. , In a large saucepan, heat milk, cracker crumbs and butter until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, molasses, sugar, cinnamon, ginger and salt until blended but not foamy. Slowly stir in hot milk mixture. Drain raisins; stir into bowl., Place six 4-oz. ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of cups. Bake until puffed and just set, 40-45 minutes. Remove cups from water bath immediately to a wire rack; serve warm with ice cream.

GRAHAM CRACKER PUDDING

Steps:

• Mix cold milk (including sweetened condensed milk) and vanilla together. Gradually add pudding mix, stirring continually for 2 minutes; put in refrigerator.
• Melt butter in saucepan and add crushed graham crackers. Stir over medium heat until lightly browned. Remove from heat.
• Beat 1 cup heavy whipping cream until peaks form; fold together with 1/2 cup browned graham cracker crumbs and cooled pudding mixture. Pour into a 2 quart serving dish. Reserving 1 tablespoons crumbs, sprinkle remaining browned graham cracker crumbs over the pudding mixture; refrigerate.
• Before serving, beat the remaining 1 cup of whipping cream and spread over the chilled mixture, making peaks with the whipped cream. Sprinkle reserved crumbs over the top to decorate. Serve immediately if possible; refrigerate leftovers.
• Banana Pudding: Fold 2 sliced bananas into pudding mixture before pouring into serving dish.