Old Fashioned Coffee Pudding Recipes

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OLD FASHIONED COFFEE PUDDING



Old Fashioned Coffee Pudding image

This pudding was handed down from my husband's great-grandmother. To give an idea of how old this recipe is, it was translated from her German script found in an old ledger when she'd collected favorite recipes from her friends. It's a bona fide and delicious "antique". The only modern touch that I've added to it is the option of using decaffeinated coffee.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup sugar
4 tablespoons all-purpose flour
Pinch salt
2 cups cold strong coffee
2 large egg yolks, lightly beaten
1 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped until stiff
Additional whipped cream, optional
Shaved bittersweet chocolate, optional

Steps:

  • In a large saucepan, combine the sugar, flour and salt. Stir in coffee until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool. Fold in whipping cream. Chill. Garnish with additional whipped cream and chocolate if desired.

Nutrition Facts : Calories 214 calories, Fat 14g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 54mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 3g protein.

OLD-FASHIONED LEMON PUDDING



Old-Fashioned Lemon Pudding image

Just the basics, no fancy ingredients. If grandma made a lemon pudding, this was it.

Provided by SAGETOAD

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 51m

Yield 6

Number Of Ingredients 7

2 cups white sugar
⅔ cup cornstarch
1 teaspoon salt
5 cups water
4 eggs
⅔ cup lemon juice
¼ cup butter

Steps:

  • Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
  • Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.

Nutrition Facts : Calories 434.4 calories, Carbohydrate 82.2 g, Cholesterol 144.3 mg, Fat 11 g, Fiber 0.2 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 496.2 mg, Sugar 67.5 g

"OLD-FASHIONED" BANANA PUDDING



It is the "old-fashioned" way to make banana pudding and does take a while. Prep and cook time are guesses.

Provided by boniface4jesus

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 19

1 1/3 cups granulated sugar
4 large eggs, beaten
1/2 cup all-purpose flour
3 tablespoons cornstarch
3/4 cup packed brown sugar
3 cups whole milk or 3 cups 2% low-fat milk
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon cinnamon
2 teaspoons vanilla extract
1/3 cup butter, cut into pieces (do not use margarine)
6 ripe but firm bananas, sliced into 3/8 inch to 1/4 inch slices
1 (12 ounce) box vanilla wafers (60 to 70)
8 ounces sweetened whipped topping
sweetened whipped topping
1 cup chilled whipping cream (35 or 40 percent)
1/4 cup sifted confectioners' sugar
flavoring, if desired

Steps:

  • Combine the salt, cinnamon, flour, and cornstarch in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.
  • Mix combine (to make custard) sugar, and eggs together well (just use a fork or whisk, but beat them well.) in a large heavy nonstick sauce pan pot.
  • Add "flour mix", lemon juice, and milk to pan slowly, stirring constantly.
  • Bring to a gentle boil, heating over a low to medium-high heat, stirring constantly, to avoid scorching,. And when the mixture begins to thicken, add the butter, continuing to stir. Reduce heat to low; bring to a simmer and cook for 1 minute, stirring constantly. Keep boiling, stirring, and cooking, about 5 to 10 minutes, until mixture thickens, reaching a nice pudding consistency. (believe me, you will know when this happens! It seems like it takes "forever"), [Note: If you're working with an electric cooktop, adjust the heat so that it's hot enough to boil, but not so hot that the pudding scorches.] then remove from heat.
  • Remove from heat; and add vanilla, and mix stir in well. Let cool slightly.
  • In serving bowl, 3 quart glass casserole dish, or a 9 inch by 9 inch baking dish, line the bottom with a layer of 1/3 of the vanilla wafers, and then line the sides with more vanilla wafers.
  • Peel the bananas and slice into 3/8-inch rounds. Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.
  • I usually have this step finished before I begin to make the custard.
  • And place a top layer of banana slices, with 1/3 of the banana slices, in the baking dish on top of the vanilla wafers, enough banana slices to cover the bottom. Don't stint and put one slice of banana per wafer. Line those banana slices up edge-to-edge.
  • Pour, spreading as necessary, 1/3 of the "custard" pudding mixture, over the banana layer.
  • Repeat layering, staring with the vanilla wafers, then using bananas, then ending with custard on top.
  • Place some vanilla wafers around the edge of the casserole, tucked into the pudding.
  • Note: Pudding will be a bit soupy when you first remove it. Let it cool at least an hour before serving.
  • Serve warm or chilled.
  • Refrigerate for at least 4 hours.
  • Chill deep bowl and beater.
  • Then place in bowl and beat together until stiff:.
  • 1 cup chilled whipping cream (35 or 40 percent).
  • 1/4 cup sifted confectioner's sugar.
  • Flavoring, if desired.
  • Top with whipped topping.
  • Refrigerate unused portions.

Nutrition Facts : Calories 1043.4, Fat 43.7, SaturatedFat 23.3, Cholesterol 215.6, Sodium 524.4, Carbohydrate 152.6, Fiber 3.5, Sugar 102.3, Protein 15.3

OLD-FASHIONED BREAD PUDDING



Old-Fashioned Bread Pudding image

This may be an old-fashioned bread pudding dessert, but good taste never goes out of style!

Provided by Justin Shepheard

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h25m

Yield 12

Number Of Ingredients 10

2 cups half-and-half
8 large eggs
1 ¼ cups white sugar
1 cup heavy cream
2 tablespoons raisins
½ teaspoon ground cinnamon
¼ teaspoon vanilla extract
1 loaf white bread, torn into large chunks
1 stick butter
½ cup confectioners' sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 10x12-inch baking pan.
  • Combine half-and-half, eggs, sugar, heavy cream, raisins, cinnamon, and vanilla extract in a bowl; mix well.
  • Arrange bread pieces on the bottom of the prepared pan. Pour cream mixture over bread. Allow to soak 10 to 15 minutes.
  • Place the baking pan into a larger pan; fill the larger pan with water halfway up the sides of the smaller pan.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, 60 to 75 minutes.
  • Meanwhile, melt butter in a small skillet over low heat. Pour into a small bowl; add confectioners' sugar and mix well.
  • Remove bread pudding from the oven. Poke holes throughout using a butter knife. Pour butter sauce over the top.

Nutrition Facts : Calories 443.6 calories, Carbohydrate 49.2 g, Cholesterol 186.4 mg, Fat 24.2 g, Fiber 1 g, Protein 8.8 g, SaturatedFat 13.6 g, Sodium 383.1 mg, Sugar 28.9 g

GRANDMA'S OLD FASHIONED COFFEE CAKE



Grandma's Old Fashioned Coffee Cake image

This is another of our "southern" favorites. Grandma used to make this, we'd eat it warm with a little butter on top

Provided by Lali8752

Categories     Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup oil
1 cup buttermilk
1 egg
1 teaspoon vanilla
2 cups flour
2 cups sugar
2 teaspoons baking soda
1/3 cup cocoa
1 teaspoon salt
1 cup boiling coffee

Steps:

  • Mix oil, buttermilk, egg and vanilla.
  • Add flour, sugar, soda, cocoa and salt.
  • Mix all together well and add coffee.
  • Pour into lightly greased and floured 8X13X2 sheet pan (I have made it in a bundt pan too).
  • bake 350F degrees for 30 minutes.

Nutrition Facts : Calories 390, Fat 19.2, SaturatedFat 2.6, Cholesterol 18.4, Sodium 431.5, Carbohydrate 51.7, Fiber 1, Sugar 34.4, Protein 3.8

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