Never Fail Nut Pudding Recipes

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NEVER FAIL NUT PUDDING



Never Fail Nut Pudding image

It wouldn't be a holiday meal without my grandma's Nut Pudding. She made this every year for Thanksgiving and Christmas, and since she passed away on Thanksgiving Day in 1984, I've continued the tradition of making it. The photo is taken of the pudding in one of grandma's bowls. Hope you all enjoy this as much as we do! Please note that prep time includes cooling time.

Provided by Sheila Kremer @bkzmom

Categories     Other Salads

Number Of Ingredients 6

1 package(s) cook and serve vanilla pudding
2 cup(s) milk
1 - individual envelope knox gelatin
1 - 8 ounce carton, cool whip, thawed
1 cup(s) walnuts, finely ground
- maraschino cherries and walnut halves for garnish

Steps:

  • Soak Knox gelatine in 1/4 cup milk as directed on package. Stir together Knox gelatine mixture, remaining 1 3/4 cups milk and vanilla pudding mix and cook until thick, according to package directions. Remove from heat and cool to room temperature.
  • Fold in thawed Cool Whip and nuts and put in 2 quart serving bowl. Put in refrigerator and let chill at least 4 hours. May garnish with maraschino cherries and whole nutmeats on top.

NEVER-FAIL FUDGE



Never-Fail Fudge image

Confectioners' sugar, cocoa, butter, milk and vanilla are cooked in a double boiler, then beaten like mad and spread in a pan to cool into fudgey gloriousness.

Provided by LEEMA

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Time 45m

Yield 12

Number Of Ingredients 7

4 cups confectioners' sugar
½ cup unsweetened cocoa powder
6 tablespoons butter
¼ cup milk
1 tablespoon vanilla extract
¼ teaspoon salt
1 cup chopped pecans

Steps:

  • Butter a 9x9 inch dish.
  • Combine sugar, cocoa, butter, milk, vanilla and salt in the top of a double boiler over simmering water. Cook, stirring, until smooth. Remove from heat and beat until mixture loses its gloss. Stir in chopped nuts and pour quickly into prepared pan.
  • Let cool completely before cutting into squares.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 43.4 g, Cholesterol 15.7 mg, Fat 12.9 g, Fiber 2.1 g, Protein 1.8 g, SaturatedFat 4.6 g, Sodium 92.7 mg, Sugar 40 g

NEVER FAIL BISCUITS



Never Fail Biscuits image

These biscuits are a never fail recipe, they're easy to make and everyone enjoys them.

Provided by dakota kelly

Categories     Bread     Quick Bread Recipes     Biscuits

Time 20m

Yield 4

Number Of Ingredients 7

2 cups all-purpose flour
½ teaspoon salt
4 teaspoons baking powder
½ teaspoon cream of tartar
2 teaspoons white sugar
½ cup butter, chilled and diced
¾ cup milk

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • In a large bowl, sift together dry ingredients. Cut in butter until mixture resembles coarse oatmeal. Make a well in the center of the dry mixture and pour in the milk. Stir until dough begins to pull together then turn out onto a lightly floured surface.
  • Press dough together and then roll out until 3/4 inch thick. Cut into 2 inch round biscuits and place on an ungreased baking sheet.
  • Bake in preheated oven for 10 minutes, or until golden.

Nutrition Facts : Calories 464.7 calories, Carbohydrate 53.1 g, Cholesterol 64.7 mg, Fat 24.5 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 15.2 g, Sodium 834 mg, Sugar 4.4 g

FANTASTIC NEVER-FAIL PAN YORKSHIRE PUDDING



Fantastic Never-Fail Pan Yorkshire Pudding image

This recipe has never failed me yet and you may also make this using melted butter in place of the roast pan drippings, no need to use any muffin tins for this, the complete batter is baked in one pan then sliced into eight pieces, plan ahead the batter needs to sit for 1 hour before using, you may refrigerate the batter overnight but you *must* allow it to come down to room temperature before using, make certain all your ingredients are room temperature... you will *LOVE* this!

Provided by Kittencalrecipezazz

Categories     Breads

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 6

1 1/2 cups all-purpose flour
1/2 teaspoon salt
3 large eggs, room temperature
3/4 cup water, room temperature
1/2 cup beef drippings or 1/2 cup use melted butter
3/4 cup milk, room temperature

Steps:

  • Mix the flour and salt together until well blended.
  • Make a well in the middle of the flour; add in milk and whisk until smooth.
  • Add in eggs and beat until blended.
  • Add in the water and continue beating until the mixture is light and frothy.
  • Set the mixture aside for about 1 hour (or you may cover and refrigerate overnight, if the batter has been refrigerated then it must come down to room temperature before using).
  • When your roast beef is ready to come out of the oven, prepare to use the prepared batter.
  • Set oven to 400 degrees F.
  • Pour 1/2 cup roast beef drippings (or melted butter) into a 12 x 9-inch baking pan.
  • Place the pan in the oven until the drippings in the pan sizzle (the drippings or butter MUST be sizzling!).
  • Pour the prepared batter over the hot drippings and bake for 30 minutes (or until the sides have risen and are golden brown).
  • Slice into 8 equal pieces and serve immediately.
  • Delicious!

Nutrition Facts : Calories 126.8, Fat 2.9, SaturatedFat 1.1, Cholesterol 73, Sodium 184.3, Carbohydrate 19.1, Fiber 0.6, Sugar 0.1, Protein 5.5

NEVER FAIL NUT PUDDING



Never Fail Nut Pudding image

Recipe from Tyndall, SD, Good Samaritan cookbook. We have nut pudding every year for the holidays and until I started using this recipe, it was always a challenge to see if the nut pudding was going to set up or not. This recipe is one that always sets. Note: Prep time doesn't include time to cool and then to chill. Enjoy!!

Provided by sklhczech

Categories     < 30 Mins

Time 30m

Yield 10 serving(s)

Number Of Ingredients 5

1 (3 1/2 ounce) cook and serve vanilla pudding
2 cups milk
1 individual envelope knox gelatin
1 (8 ounce) Cool Whip, thawed
1 cup walnuts, ground fine

Steps:

  • Soak Knox gelatine in 1/4 cup milk as directed on package.
  • Stir together Knox gelatine mixture, remaining 1 3/4 cups milk and vanilla pudding mix and cook according to package directions. Remove from heat and cool to room temperature.
  • Fold in thawed Cool Whip and nuts and put in 2 quart serving bowl.
  • Put in refrigerator and let chill at least 4 hours.
  • May garnish with maraschino cherries and whole nutmeats on top.

Nutrition Facts : Calories 192.4, Fat 15.5, SaturatedFat 6.9, Cholesterol 7.5, Sodium 42.8, Carbohydrate 11.2, Fiber 0.8, Sugar 7.5, Protein 3.9

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