Banana-Topped Peanut Butter Pudding Parfaits
Sharon Raasch • Imperial, Neb.
1/2 c. Creamy peanut butter spread
1 pkg. Instant vanilla pudding mix
2 c. Skim milk
1 Banana, ripe, sliced
1/4 c. Walnuts or pecans, chopped
Chocolate or caramel sundae syrups ice cream topping
Combine peanut butter and pudding mix in medium bowl. Add about 1/2 cup milk and whisk until smooth. Add another 1/2 cup, whisking until smooth. Add remaining milk and whisk until smooth. Spoon half of pudding mixture evenly into four parfait glasses. Top evenly with half the banana slices and 2/3 of the walnuts. Top with remaining pudding mixture. Chill. Just before serving, top with remaining banana slices. Drizzle with chocolate or caramel syrup. Garnish with remaining walnuts.
Carrie Lehman • Mack, Colo.
1 c. Flour
1 stick Butter
1/2 c. Nuts, chopped
3 oz. Instant chocolate pudding
6 oz. Instant vanilla pudding
4-1/2 c. Milk
8 oz. Cream cheese
1 c. Powdered sugar
1 c. Cool Whip
Mix flour, butter and nuts together. Press into 9-by-13-inch pan, and bake at 325 degrees for 20 minutes. Cool. Mix puddings, milk, cream cheese and powdered sugar well and put on top of crust. Top with Cool Whip and chopped nuts if you like.
Cranberry Walnut Bread Pudding
Patty Spellman • Yuma, Colo.
2 c. Cranberries
1-1/4 c. Brown sugar, firmly packed
1 c. Walnut pieces
2 Tbsp. Grated orange zest
8 slices White bread, crust removed
4 Tbsp. Margarine
1 c. Milk
1 c. Heavy cream
1/2 c. Orange juice
3 Eggs, lightly beaten
Whipped cream topping
In a food processor, chop cranberries. Add 2/3 cup brown sugar, walnuts, orange zest and process until mixture is just combined. In a small bowl whisk together milk, cream, orange juice, remaining brown sugar and eggs. Pour evenly over cranberry mixture in an 8-inch baking dish. Let stand loosely covered at room temperature for at least one hour or over night in the refrigerator. Preheat oven to 350 degrees. Put the baking dish in a larger pan and add enough hot water to the larger pan to reach halfway up the sides of the 8-inch pan. Bake for 30 minutes. Cool in water bath for 5 minutes. Serve warm with whipped cream.
Lemon Sponge Pudding
Marlene Maurer • Lakewood, Colo.
3 Tbsp. Unsalted butter, room temperature
2/3 c. Sugar
1/4 t. Salt
3 large Eggs, separated
3 Tbsp. All-Purpose flour
1 c. Milk
6 Tbsp. Freshly squeezed lemon juice
2 Tbsp. Lemon zest, finely grated
Confectioners’ sugar for dusting
Preheat oven to 325 degrees.
In a large bowl, stir together butter, sugar and salt. Stir in yolks. Add flour, milk and lemon juice and zest; mix until incorporated. In a separate bowl, beat egg whites until stiff but not dry peaks form. Gently fold egg whites into butter mixture. Ladle batter into a buttered 9-inch round glass or ceramic baking dish. Set dish into a roasting pan and pour water around dish to come halfway up sides. Bake until just set and lightly golden, 30-35 minutes. Remove ramekins from roasting pan and let cool slightly. Dust with confectioners’ sugar and serve.
Homemade Ice Cream
Tamra Palmer • Elizabeth, Colo.
1 (14 oz) can Sweetened condensed milk
2 t. Pure vanilla extract
2 c. Heavy whipping cream
1 c. Crushed cookies, or diced fresh fruit (optional)
In a medium bowl, stir together condensed milk and vanilla. In a large bowl, beat heavy cream until stiff peaks form (about 5 minutes). With rubber spatula, gently fold in condensed milk mixture. Add any fruit or crushed cookies and fold in. Pour into a 5-by-8-inch loaf pan or same size container with airtight lid. Freeze until firm.
Jerry Valdez • Henderson, Colo.
1 (3 oz) pkg. Raspberry Jello
1 pkg. Unsweetened raspberry Kool-Aid
1-3/4 c. Sugar
1 c. Boiling water
1 qt. Milk
Dissolve Jello, Kool-Aid and sugar in boiling water. (It will be thick) Cool to room temperature. Add milk and stir gently. Freeze, removing several times and whipping with mixer before solid. May also freeze in ice cream maker.