Rocky Mountain Recipes 5-6-13 |

Rocky Mountain Recipes 5-6-13

Banana Pudding
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Banana Pudding

Chris Bryant • Johnson City, Tenn.

Vanilla Wafers

10 Bananas, sliced

1 small Cool Whip

1 (8 oz) carton Sour Cream

1 pkg. Instant Vanilla Pudding prepared with 2 cups milk

Place vanilla wafers in bottom of dish. Slice bananas and place on top of vanilla wafers. Mix cool whip, sour cream and vanilla pudding. Put on top of bananas. Refrigerate.

Easy Cream Brulee

Iola Egle • Bella Vista, Ark.

1 large box Sugar Free White Chocolate Instant Pudding

Milk, according to box direction

Raw Sugar, to cover

Mix pudding according to package directions and put into 4 small 1/2-inch high custard dishes. After pudding is thoroughly chilled in refrigerator, place dishes in cake pans and surround with ice water. Raw sugar is then sprinkled over the whole top of each pudding dessert. The cake pans can then be placed in the oven under broil until the sugar melts, watch carefully. Take the pans out of the oven when sugar is bubbly around the edges and has melted over the pudding. Chill puddings again or serve immediately.

Cornmeal Pudding

Cathleen Kuhlmann • Longmont, Colo.

3/4 c. Cornmeal

1 t. Salt

Boiling Water to make paste

3 Eggs

3 c. Milk

Make a paste of cornmeal, salt and boiling water. In another bowl, beat eggs and milk and mix well. Add cornmeal mixture and mix. Pour into a greased 9-by-13-inch pan. Cook until custard is set. Serve hot with lots of butter and syrup.

Hominy Pudding

Patty Spellman • Yuma, Colo.

2/3 c. Hominy

1-1/2 pints Milk

2 Eggs

1 Tbsp. Butter

1 t. Lemon or Vanilla Extract

1 c. Sugar

Boil hominy in milk for 1 hour over low flame. Then pour it on the eggs, extract and sugar beaten together. Add butter. Pour in a buttered dish and bake in a hot oven for 20 minutes.

Hawaiian Bread Pudding

Marlene Maurer • Lakewood, Colo.

3 Eggs, beaten

1/4 c. White Sugar

4 c. Milk, 2% or Whole

6 Tbsp. Coconut Milk

8 c. Diced White Bread, not fresh

1/2 c. Macademia Nuts, toasted and chopped

1/2 c. Coconut Flakes, toasted if you like

Coconut Syrup

Thoroughly mix diced bread, nuts and coconut flakes. Place bread mixture in a 9-by-12-inch casserole lightly sprayed with cooking spray. Combine eggs, sugar, milk and coconut milk. Slowly pour the liquid over the bread mixture, wetting the entire surface. Spray a very light spray of cooking spray over the mixture to keep the surface of the bread from drying too fast. Bake in a preheated oven at 325 degrees for 45 to 60 minutes, until nicely browned. Remove and drizzle coconut syrup over the top. Let it rest for 1 hour or more, uncovered, before serving. * A half cup of finely diced dried mango, dried apricots or white or black raisins added to the bread mixture might add a nice flavor to this recipe, even allowing for a reduction of the sugar to perhaps a half cup.

Fruit Pudding

Diane Klein • Loveland, Colo.

2 (3 oz) boxes Tapico Pudding

2 Bananas, sliced and covered with lemon juice to prevent browning

1 c. Mandarin Oranges, save juice

1 c. Pineapple Tidbits, save juice

1 Tbsp. Frozen Orange Juice

Put mandarin orange juice and pineapple juice in a measuring cup, usually around 1-1/2 cups. Add water to make it a total of 3 cups of liquid. Add the juice and pudding together and the 1 tablespoon of frozen orange juice. Cook over medium heat, stirring constantly until thick. Let cool 1/2 to 1 hour. Add to fruit.


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