Leftover Cookie Pudding Recipes
LEFTOVER COOKIE PUDDING
The holidays have come and gone and you're left with a boat load of cookies. Tough problem. Instead of eating them for days on end, use them to whip up this creamy lemon pudding. It's made with just five ingredients and takes only fifteen minutes to assemble (the refrigerator takes over from there).
Provided by Food Network Kitchen
Categories dessert
Time 8h15m
Yield 10 to 12 servings
Number Of Ingredients 4
Steps:
- Whisk the milk and cream in a large bowl until combined. Add the lemon zest and juice and whisk until thickened, about 1 minute.
- Spread 2 cups of the pudding mixture in the bottom of a 2 quart casserole dish. Top with one layer of the cookies, breaking them as necessary to cover thoroughly. Repeat layering pudding and cookies until all the pudding is used, ending with pudding. (If your cookies are smaller, you'll use more; if they're larger, you'll use fewer.)
- Cover and refrigerate until well chilled, at least 8 hours and up to 24 hours. To serve, top with more lemon zest and cookies.
RYE CHRISTMAS PUDDING COOKIES
Transform leftover Christmas pud into these moreish cookies. Even pudding sceptics will be swayed by these soft, buttery rye cookies which taste of Christmas
Provided by Rosie Birkett
Categories Dessert
Time 34m
Yield Makes 16
Number Of Ingredients 10
Steps:
- Line a large plate or freezerproof container with baking parchment and set aside. Tip the butter and sugars into a stand mixer, or use an electric whisk, and beat until pale, creamy and well combined. Beat in the egg until combined, then stir in the brandy or cognac.
- Combine the flours and 1 tsp sea salt in a medium bowl. Fold the dry ingredients into the wet, followed by the Christmas pudding pieces and the almonds. Divide the dough into 16 equal pieces, weighing for accuracy, if you like, and roll each piece into a ball using your hands.
- Arrange the dough balls, well spaced apart, on the prepared plate or in the container and chill in the freezer for 1 hr. If the balls don't fit in one layer, stack them with a sheet of baking parchment between each layer to prevent sticking. Will keep, well wrapped in the freezer, for up to three months.
- Heat the oven to 190C/170C fan/ gas 5 and line one large or two smaller baking trays with baking parchment. Arrange the chilled dough balls on the prepared trays, ensuring they're well spaced apart as they will spread during baking. Flatten each ball down slightly until they're about 3cm high. Bake for 14 mins, then remove from the oven and immediately scatter over a pinch of sea salt. Leave to cool completely on the trays to firm up. Sandwich the cooled cookies with clotted cream or ice cream just before serving, if you like.
Nutrition Facts : Calories 248 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.7 milligram of sodium
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20 CREATIVE IDEAS TO USE UP LEFTOVER CHRISTMAS COOKIES ...
From craftsy.com
Estimated Reading Time 7 mins
- Make a cookie crumb pie crust. If you have a good amount of leftover cookies (say, 12 or more), chances are, you have enough to create a tasty cookie crumb pie crust.
- Cookie croutons. For a clever way to repurpose a few leftover cookies, cut them into squares and gently pan-fry them in butter. You’ll end up with little cookie “croutons”–perfect for garnishing a sundae or a bowl of homemade chocolate pudding.
- Line a baking pan. When preparing a cake pan, many recipes call for greasing and flouring the bottom of the vessel. If you have leftover cookies, crush them into a fine dust, and use the crumbs instead of flour to line your pan.
- Make a shake. Even if your cookies are past their prime for eating out of hand, chances are, they will make a great addition to a milkshake. Combine with ice cream and a little milk or cream in a blender, and blend to your desired consistency, adding more ice cream if you prefer a thicker shake, more milk or cream if you prefer it more liquid.
- Create tricked-out magic cookie bars. Magic cookie bars are traditionally made with a crushed graham cracker crust. However, you can substitute any type of crushed cookies for the graham crackers in the recipe to make for a unique variation of these crave-worthy bars.
- Add texture to ice cream cakes. You know how ice cream cakes always have those weird chocolate crumbles between layers? Follow that tradition, but with a better texture and more flavorful finish, by using crumbled leftover cookies.
- Garnish glass rims with cookie crumbs. Margaritas are served with a salted glass rim. Why not take the concept to the sweet-osphere by using crumbled cookies to garnish the rim of a sweet cocktail such as a chocolate martini?
- Make creative Nanaimo bars. Nanaimo bars are a delicious no-bake bar which employs crumbled graham crackers in the crust. Substitute cookies such as shortbread, chocolate chip cookies, or even gingerbread for delicious results and a unique flavor variation.
- Use your cookie crumbles as a garnish on a pie or cake. A sprinkling of coarsely crumbled cookies on top of a pie or cake can make for a pretty and simple presentation and an added touch of sweet flavor.
- Make cake pops…with cookies. It’s well-known that cake pops are a great way to use up leftover cake. But did you know that the concept works with cookies, too?
8 CLEVER AND FUN WAYS YOU CAN USE UP LEFTOVER COOKIES
From bakinghow.com
- Make Banana Pudding. If you’ve ever made or had a banana pudding, you’d know that layered between the creamy banana goodness are bits and chunks of vanilla wafers that give them their unforgettable texture.
- Make Pie Crust. Once cookies are baked, they tend to dry out and become stale over time. Now, crispy crunchy cookies might not be your thing, but try crushing them the same way you would process graham crackers and use them as a pie crust.
- Throw It in a Milk Shake. If you have a blender, I highly recommend you trying this. All you got to do is add in a handful of your leftover cookies into your favorite milkshake and blend away.
- Make Cookie Butter. Cookie butter is in my opinion one of mankind’s greatest inventions. I could finish a whole jar of it in one sitting if nobody’s judging.
- Make Ice Cream Sandwiches. What’s better than cookies and ice cream? Ice cream sandwiched in two nice and big cookies. Ice cream sandwiches are stored in the freezer meaning once you’ve made it, both the cookies and the ice cream will have an extended shelf life.
- Make Cookie Brownies. Back in my days working at a bakery, cookie brownies were a customers’ favorite. I like to make a cookie brownie with cookie dough at the bottom, layered with an oreo and topped with brownie batter.
- Top Your Cakes. Your cookies may have sat in the drawer or the fridge for a while, but that doesn’t make them any less worthy of being a decorative statement.
- Use as Crumble. If your cookies stay intact when you store them, great! But if they don’t, don’t panic because here’s a perfect solution for you. This might work better if you have a rolling pin but it is not necessary.
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