Sister Lemons Inexpensive Christmas Pudding Recipes

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SISTER LEMON'S INEXPENSIVE CHRISTMAS PUDDING



Sister Lemon's Inexpensive Christmas Pudding image

A very nice sweet dessert for the holidays that is easy to make. Serve with whipped cream topping.

Provided by Gran28540

Categories     Desserts     Custards and Pudding Recipes

Time 55m

Yield 12

Number Of Ingredients 13

4 cups hot water
2 cups brown sugar
¼ cup butter
2 tablespoons butter
1 cup white sugar
2 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 cup milk
1 cup raisins
1 cup walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish.
  • Bring water, brown sugar, and 1/4 cup butter to a boil in saucepan until the sugar dissolves and the mixture is syrup-like; reduce heat to low and keep warm.
  • Beat 2 tablespoons butter and white sugar together with an electric mixer in a large bowl until smooth.
  • Sift flour, baking soda, salt, nutmeg, and cinnamon together in a separate bowl; add gradually to the butter mixture alternately with the milk, beating to integrate each addition before adding the next until you have a moist batter. Fold raisins and walnuts into the batter; pour into prepared baking dish. Drizzle the syrup over the batter.
  • Bake in preheated oven until firm, 40 to 45 minutes.

Nutrition Facts : Calories 400.6 calories, Carbohydrate 69.6 g, Cholesterol 16.9 mg, Fat 13 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 4.6 g, Sodium 318.7 mg, Sugar 49.5 g

LEMON PUDDING POUND CAKE



Lemon Pudding Pound Cake image

I love my Aunt TC's Lemon-Lime Soda Cake, so I thought it would be fun to make my own pound cake to share with her. Instant lemon pudding mix is the key to making this pound cake extra moist, and the lemon drizzle on top adds another layer of citrusy goodness.

Provided by Kardea Brown

Categories     dessert

Time 2h35m

Yield 8 to 12 servings

Number Of Ingredients 16

Nonstick cooking spray, for the pan
3 cups all-purpose flour
One 3.4-ounce package instant lemon pudding mix
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1/3 cup vegetable oil
2 1/4 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
1 cup whole milk
1 cup confectioners' sugar, plus more as needed
Juice of 1 small lemon (1 1/2 tablespoons)
2 teaspoons pure vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan.
  • Whisk together the flour, pudding mix, baking soda and salt in a medium bowl. Set aside.
  • Beat the butter, oil and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, 4 to 6 minutes. Reduce the speed to low and add the eggs, one at a time, beating until the yellow disappears after each addition. Beat in the vanilla extract, lemon zest and lemon juice just until combined.
  • Beat in the flour mixture alternately with the milk in 3 additions, beginning and ending with the flour mixture. Beat just until the ingredients are combined.
  • Scrape the batter evenly into the prepared Bundt pan and bake until the cake is golden brown and a toothpick inserted in the center comes out mostly clean with only a couple of moist crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Let the cake cool in the pan for 15 minutes. Run a knife around the edges of the cake and invert onto a cooling rack to cool completely, about 45 minutes.
  • Meanwhile, make the lemon drizzle: Whisk together the confectioners' sugar, lemon juice and vanilla until thick. (If it's too runny, add a little more confectioners' sugar.) After the cake is cooled, pour the lemon drizzle over the top.

CHRISTMAS PUDDING



Christmas Pudding image

Make and share this Christmas Pudding recipe from Food.com.

Provided by Tonkcats

Categories     Dessert

Yield 1 serving(s)

Number Of Ingredients 17

1 cup flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon clove
1/2 lb suet, chopped fine
1 lemon, juice of and peel grated
1 cup raisins
3/4 cup mixed candied fruit, diced
2 cups fine dry breadcrumbs
1 cup sugar
4 eggs, slightly beaten
1/2 cup brandy or 1/2 cup rum
1/4 cup milk
1 cup walnuts, chopped
3/4 cup golden raisin

Steps:

  • Sift flour, salt and spices together.
  • Put suet, breadcrumbs, sugar, eggs, brandy, milk and lemon peel and juice into bowl. Mix well.
  • Stir in nuts and fruit.
  • Add dry ingredients and mix well.
  • Turn batter into thoroughly greased 2-quart mold.
  • Cover tightly with greased cover or aluminum foil, waxed paper or parchment. Place mold on trivet or rack in steamer or deep kettle. Pour boiling water into steamer about half the height of mold.
  • Cover and steam pudding for four hours.
  • Add more boiling water if necessary during steaming.
  • Remove pudding and unmold on serving plate. Serve with Hard Sauce or whipped cream.

Nutrition Facts : Calories 6248.5, Fat 327.1, SaturatedFat 137.2, Cholesterol 1009.2, Sodium 3110.5, Carbohydrate 686.6, Fiber 37, Sugar 368.7, Protein 99.8

AUNT CAROLINE'S CHRISTMAS PUDDING



Aunt Caroline's Christmas Pudding image

My Aunt Caroline's classic Christmas Pudding recipe that is a wonderful Christmas tradition. Excellent served with sauce and ice cream!

Provided by Don

Categories     Desserts     Custards and Pudding Recipes

Time 3h45m

Yield 8

Number Of Ingredients 21

1 cup ground beef suet
1 cup brown sugar
1 cup grated carrots
1 cup grated raw potatoes
1 egg
1 teaspoon salt
1 tablespoon vanilla extract
2 tablespoons buttermilk
½ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ cup black raisins
½ cup dried currants
½ cup candied cherries
½ cup candied mixed fruit peel
½ cup brown sugar
1 tablespoon all-purpose flour
1 pinch salt
1 cup water

Steps:

  • In a large bowl, mix together the suet and 1 cup brown sugar until smooth. Stir in the carrot, potato, egg, salt and vanilla. Mix in enough buttermilk to make a loose batter. Sift 1/2 cup of flour, baking soda, cinnamon, cloves and nutmeg into a separate bowl. Stir into the carrot mixture just until blended. Fold in the raisins, currants, cherries and mixed fruit.
  • Grease the inside of two wide mouth pint jars. Divide the mixture evenly between the two jars filling about 3/4 full. Cover with lids, but only screw the rings on enough so they don't fall off. The cake will need to expand while cooking. Place a rack or trivet in the bottom of a large pot to keep the jars off of the bottom. Fill the pot with enough water to come halfway up the sides of the jars. Cover the pot with a lid and bring the water to a boil.
  • Steam the pudding for 3 hours. Carefully remove the jars and adjust the lids and screw on the rings. Allow to cool to room temperature. The lids should snap down to seal as they cool. Allow the pudding to age for a few weeks before serving.
  • Before serving, make the sauce: In a small saucepan, stir together 1/2 cup brown sugar, salt and 1 tablespoon of flour until there are no lumps. Stir in the water and bring to a boil. Simmer over medium heat until thickened, about 5 minutes.
  • Serve the pudding warm, or slice and fry in butter before spooning the sauce over the top.

Nutrition Facts : Calories 569.7 calories, Carbohydrate 86.1 g, Cholesterol 40.4 mg, Fat 24.5 g, Fiber 2.6 g, Protein 3.5 g, SaturatedFat 13.4 g, Sodium 494.7 mg, Sugar 58.8 g

LEMON CHEESECAKE PUDDING COOKIES RECIPE



Lemon Cheesecake Pudding Cookies Recipe image

These soft cookies are bursting with lemon flavor and are absolutely delicious.

Provided by Camille Beckstrand

Categories     Dessert

Time 25m

Number Of Ingredients 12

3 ounces cream cheese (softened)
¼ cup shortening
2 eggs
1 cup sugar
6 Tablespoons salted butter (melted)
1 (3.4 ounce) box instant lemon pudding mix
½ teaspoon almond extract
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1¾ cups all-purpose flour
1 cup white chocolate chips

Steps:

  • Preheat oven to 350 degrees and line baking sheets with parchment paper or a silicone baking mat, set aside.
  • Add softened cream cheese, shortening, eggs, and sugar to stand mixer or large mixing bowl. Cream together for one minute. Add melted butter and pudding mix and stir for an additional minute. Add almond extract and mix until combined.
  • In a smaller separate mixing bowl, sift together baking soda, baking powder, salt and flour. Add dry mix to wet ingredients and mix until completely combined.
  • Fold in white chocolate chips.
  • Place spoonfuls of dough on prepared baking sheets and bake for 8-10 minutes until tops and edges are starting to turn golden brown and cookies are lightly set (make sure to not overbake!). Cool on pan for 3-5 minutes before transferring to cooling racks. Allow to completely cool before serving.

Nutrition Facts : Calories 140 kcal, Carbohydrate 19 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 20 mg, Sodium 131 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

LEMON FLUFF DESSERT RECIPE



LEMON FLUFF DESSERT RECIPE image

This Lemon Fluff Dessert is cheap and so easy to make. It is also one of my new favorite desserts! Perfect for Easter, or just to treat yourself

Provided by Kendra Murdock

Categories     Dessert

Time 40m

Number Of Ingredients 10

½ cup butter
2 cups graham cracker crumbs
8 ounces fat free cream cheese
1 cup sugar
1 cup cool whip
2 small boxes instant lemon pudding ((3.4 ounces each))
3 cups milk
remaining cool whip
lemon zest
20 raspberries (for garnish (optional))

Steps:

  • Combine melted butter and graham cracker crumbs until evenly soggy.
  • Pat down into the bottom of a greased 9x13 pan.
  • Bake at 350 degrees for 5 minutes.
  • In a separate bowl, combine softened cream cheese, sugar, and cool whip.
  • Blend with a hand mixer until light and fluffy.
  • Pour and spread the fluffy mixture over the graham cracker crust.
  • Refrigerate for 30 minutes
  • In a different bowl, combine and mix together lemon pudding and milk until it is thick.
  • Spread over the cream cheese topping.
  • Top the dessert off with the remaining whip cream, lemon zest, and raspberries.

Nutrition Facts : Calories 156 kcal, Carbohydrate 20 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 195 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

NO BAKE LEMON ICE BOX CAKE



No Bake Lemon Ice Box Cake image

Yield 15

Number Of Ingredients 8

2 (3.5 ounce) packages instant lemon pudding mix
1 (8 ounce) package Cool Whip
3 cups milk
1 (16 ounce) package graham crackers
1/2 cup butter
1 1/2 cups powdered sugar
2 Tablespoons milk
2 Tablespoons lemon juice

Steps:

  • In a large bowl, mix together the pudding mixes, Cool Whip, and milk.
  • In a 9 x 13 inch pan, place a single layer of graham crackers on the bottom of the pan (you may need to break a few graham crackers so that the entire bottom of the pan is covered).
  • Spread half of the pudding mixture evenly over the graham crackers. Place another single layer of graham crackers on top of the pudding and then layer the second half of the pudding on top of those crackers.
  • Place one more single layer of graham crackers on top of the pudding.
  • Mix together ingredients for the lemon frosting and spread over all.
  • Cover and place in the fridge for about 4 hours.
  • We found that we like this cake even better then next day.

Nutrition Facts : Servingsize 1 serving, Calories 2279 kcal, Fat 49 g, SaturatedFat 22 g, Cholesterol 323 mg, Sodium 6334 mg, Carbohydrate 331 g, Sugar 307 g, Protein 137 mg

2-INGREDIENT LUSCIOUS LEMON CAKE RECIPE



2-Ingredient Luscious Lemon Cake Recipe image

This 2 Ingredient Luscious Lemon Cake could not be more easy. If you love cake, or lemons, this recipe is for you.

Provided by Camille Beckstrand

Categories     Dessert

Time 30m

Number Of Ingredients 4

1 pound Angel Food Cake Mix (1 box, (I used Western Family brand))
15.75 ounces lemon pie filling (1 can, (I used Wilderness brand- made by Duncan Hines))
Fresh Strawberries (if desired)
Whipped Cream

Steps:

  • In a bowl, combine the cake mix (Mine had two packets inside, just add both) and the pie filling. Spread the cake batter into a a 9×13 cake pan.
  • Bake 350 degrees for 20 minutes or until a toothpick inserted in the cake comes out clean. Cool and slice. Top with fresh berries and cream.

Nutrition Facts : Calories 154 kcal, Carbohydrate 25 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 236 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

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