GRANNY'S NANA PUDDING
Steps:
- In a chilled bowl, with chilled beaters, beat the cream and confectioners' sugar together until soft peaks.
- Whisk together the sweetened condensed milk, pudding mix, half-and-half, sour cream and the salt in a large bowl.
- Reserve 4 to 6 cookies for garnish and layer half of the remaining cookies among the bottom of 4 to 6 16-ounce serving dishes (or mason jars), or in a trifle bowl (or other large glass serving dish). Next, drizzle half of the caramel over the cookies, then a layer of half the bananas, then half the pudding mixture. Repeat the layers with the remaining ingredients. Top with the whipped cream and a butter cookie or cookies. Serve or chill up to overnight.
GRANDMA'S RICE PUDDING
My grandma used to make this for my mom, and she made it for me. It's just like hot rice pudding and so yummy served with cinnamon!
Provided by Egapylime
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20. Add 2% milk, evaporated milk, sugar, and butter; stir well and cook until creamy, about 20 minutes longer. Serve sprinkled with cinnamon.
Nutrition Facts : Calories 301 calories, Carbohydrate 51.3 g, Cholesterol 26.2 mg, Fat 7.8 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 4.8 g, Sodium 99.4 mg, Sugar 32.6 g
SOUFFLE - GRANDMA'S CHEESE PUDDING
From The Dairy Book of Family Cookery. This is an English recipe, and is best with English Cheddar (but you can use another Cheddar cheese!).
Provided by Mme M
Categories Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 439.4, Fat 29, SaturatedFat 16.5, Cholesterol 288.1, Sodium 591.9, Carbohydrate 17.6, Fiber 0.7, Sugar 1.6, Protein 26.4
GRANDMA'S SPAGHETTI AND CHEESE PUDDING
This is a vegetarian recipe which is not that diet-friendly but still it's a comfort food which you can indulge yourself once in a while.
Provided by gourmandelle
Categories European
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Boil the pasta following the instructions on the package. (10-12 minutes).
- Preheat your oven at 392?.
- Coat the oven tray with some olive oil.
- Drain the spaghetti and put them in a large bowl.
- Whisk the eggs with salt and pepper and pour them over the pasta.
- Using a fork, blend cheeses together and when they have a paste-like consistency add them over the spaghetti.
- *Add sliced/mashed garlic. (optional).
- Mix well, then put them in the oven tray.
- Place the tray in the oven and cook for about 30-35 minutes, until golden and crispy. You can use the grill for the last 10 minutes to create a lovely crust on top.
Nutrition Facts : Calories 262.4, Fat 7, SaturatedFat 3.3, Cholesterol 63, Sodium 261.6, Carbohydrate 36.9, Fiber 1.5, Sugar 2.6, Protein 12.1
GRANDMOTHER'S BANANA PUDDING
Steps:
- Prepare a double boiler. Mix together 1/2 cup sugar, egg yolks, flour and salt. Add milk and mix again. Heat on stove until the custard sticks to the sides of pan, approximately 20 minutes. Add vanilla after mixture has thickened. Let cool.
- To assemble: Put few drops of pudding in the bottom of a 2-quart dish and spread around. Layer Nilla Wafers and cut up 2 bananas, add 1/2 of custard, repeat layer and arrange wafers around the sides.
- In a separate bowl beat egg whites with 1/4 cup sugar and cream of tartar until it forms stiff peaks, spread on pudding and bake in a preheated 425 degree F oven for 4 minutes, just brown on top.
- Serve warm or cold.
GRANDMA'S BANANA PUDDING
My grandma ran a country club and a restaurant in her day. She can make amazing food, but sometimes it's hard to get a recipe from her because she doesn't measure anything and makes everything from memory. While letting her talk it out, I was able to get this banana pudding and a few other recipes written down. Enjoy!
Provided by tigrbtrfly
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Line the bottom of a baking dish with some wafers. Combine sugar, flour, and salt in a bowl.
- Beat yolks in a heavy saucepan over medium heat. Add flour mixture alternately with milk and vanilla extract, stirring constantly. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes. Add butter; continue stirring until thickened to a pudding-like consistency, 5 to 7 minutes more.
- Layer a portion of banana slices over the wafers and cover with pudding. Repeat layers with remaining bananas, wafers, and pudding.
- Beat egg whites in a glass, metal, or ceramic bowl, gradually adding cream of tartar, until soft peaks form. Add sugar and continue beating on high speed until stiff peaks form. Fold in vanilla extract. Spoon meringue over the pudding.
- Bake in the preheated oven until meringue browns, 15 to 20 minutes. Let cool before serving.
Nutrition Facts : Calories 486.7 calories, Carbohydrate 85.5 g, Cholesterol 111.1 mg, Fat 13.3 g, Fiber 2.6 g, Protein 8.4 g, SaturatedFat 4.6 g, Sodium 341.7 mg, Sugar 43.1 g
GRANDMA'S RICE PUDDING
My sisters and I always loved the recipe for rice pudding our grandma made. After she passed away, I took it upon myself to try and find the secret to her rice pudding. It took quite a bit of experimentation, but I finally got it right! And I'm glad to share this easy recipe here. -Margaret DeChant, Newberry, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.
Nutrition Facts : Calories 197 calories, Fat 4g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 52mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 0 fiber), Protein 5g protein.
GRANDMA'S JEWISH POTATO PUDDING
I loved my Grandmother Mandelbaum when she would these wonderful potatoes. She would make the most wonder pot roast or roasted chicken and serve this.
Provided by Bonnie Beck
Categories Potatoes
Time 1h
Number Of Ingredients 8
Steps:
- 1. Grease a covered casserole dish. Preheat oven to 350*.
- 2. Combine all ingredients well. Pour into baking dish. Cover and bake at 350* for 30 mintues. Uncover and bake 30 until done, crispy and brown on sides.
GRANNY MARTIN'S CHRISTMAS PUDDINGS
Get a head start on Christmas with James Martin's make-ahead pudding
Provided by James Martin
Categories Dessert
Time 6h45m
Yield Makes 2 puddings, each serving 6
Number Of Ingredients 18
Steps:
- Soak the sultanas, currants, figs, mixed peel, cherries and the apricots in the brandy in a bowl overnight if possible or for at least a few hrs (if you don't have time for this, place the fruit in a microwaveable bowl with the brandy and give it a quick blast in the microwave to plump up). In a larger bowl, mix the ginger and syrup, apples, orange juice and zest, eggs, suet, crumbs, sugar and flour. Using your fingers or a wooden spoon, mix in the soaked fruit and mixed spice.
- Butter 2 x 1.5-litre pudding basins and divide the mixture between them, filling almost to the rim. Smooth the tops and cover with 2 circles of greaseproof paper. Cover each pudding with a sheet of foil with a folded pleat down the centre, to allow the pudding to expand, and secure everything by tying it tightly with some string. Stand the puddings in a deep, large pan (or 2 if that's easier) on trivets or upturned saucers and pour boiling water around so it comes about a third of the way up. Cover the pan and steam the puddings for 5 hrs, topping up with more boiling water when necessary.
- Let the puddings cool down before removing the foil and greaseproof paper, then cover with cling film over the top and store in a cool, dry place if you aren't using them straight away. This is the time you can drizzle them with more booze in the run-up to Christmas if you have time. To reheat, steam the pudding for 1 hr more before turning out and flaming with hot brandy.
Nutrition Facts : Calories 764 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 130 grams carbohydrates, Sugar 101 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.81 milligram of sodium
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SAVOURY CHEESE PUDDING RECIPE | DELICIOUS.
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5/5 (3)Servings 4Cuisine British RecipesCalories 366 per serving
- Preheat the oven to 180°C/fan160°C/gas 4. Grease a 1.2 litre soufflé dish or other deep, round baking dish with a little of the butter, then dust with 1 tbsp breadcrumbs.
- Warm the milk, mustard and the rest of the butter in a pan over a low heat, but don’t let it get too hot.
- Lightly beat the yolks, then stir in the warm milky mixture, the rest of the breadcrumbs and 100g of the grated cheese. Set aside for 5 minutes to allow the breadcrumbs to swell a little. Season to taste with plenty of salt and black pepper.
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