Danish Pudding Dessert Recipes

Steps:

• In a saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 10-15 minutes. Drain, reserving liquid; discard pulp. Measure 4 cups liquid; return to the pan., Add sugar; bring to a boil. Combine cornstarch and cold water until smooth; stir into rhubarb liquid. Cook and stir until slightly thickened, 1-2 minutes. Pour into individual dishes. Refrigerate for at least 4 hours before serving. If desired, serve with cream.

Steps:

• 1. Cool in refrigerator until firm; Cut into squares; Serve with whipping cream or cool whip. Take a Bow!
• 2. For another idea for the crust, you can order Orton Cookie Buttons at www.vermontcountrystore.com, product #H3319. It is all natural cookies, uses no corn syrup, and has no trans fats. It comes in chocolate, spicey cinnemon, etc. For either the Rennet Danish Desert Mix or the Orton Cookie Buttons, you can, also, call 800-564-4623.

Steps:

• 1. In a small sauce pan, mix dry ingredients together. If you want to add a deeper flavor, you can add more Kool-Aid. If you'd like it sweeter or more tart, adjust the sugar/sugar substitute content. Adding another Tbsp or 2 of the Cassava flour will make the dessert thicker.
• 2. Add water and mix well. The color will be a milky color of whatever flavor you chose, due to the Cassava flour.
• 3. Place pan over medium heat and stir often, to prevent scorching, until mixture is a slow rolling boil. When mixture has become more translucent (except the chosen flavor color), instead of milky (You will see the change as it's cooking. Typically, it will first appear at the sides of the pan.), remove from heat and pour into mold or 4 individual heat-safe cups.
• 4. Refrigerate until cold.
• 5. When cooled, the consistency will be a soft gel perfect for a pie glaze or light pudding. If you used more Cassava flour, it will be a thicker pudding. Serve alone or with fruit or whipped cream.

Steps:

• Mix together butter, flour, brown sugar, salt and ½ cup nuts.
• Press into a 9x13 pan.
• Bake 350 for 12 minutes and cool.
• Cream cheese sugar and remaining nuts.
• Mix together and spread on cooled crust.
• Slice bananas as over cheese mixture.
• Whisk pudding into cold water in a medium saucepan.
• Mix well and boil exactly 1 minute at a full boil.
• Let cool slightly.
• Pour over bananas.
• Refrigerate til cool and top with cool whip to serve.

Steps:

• In a small heavy saucepan, bring the milk, rice and salt to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until slightly thickened, stirring frequently. , Spoon pudding into individual dishes. Combine sugar and cinnamon; sprinkle over the tops. Dot with butter. Serve immediately.