Grape Pudding Recipes
GRAPE PUDDING
The description of this recipe intrigued me so much I actually bought the recipe from a recipe want-ad in one of the cooking magazines about 30 years ago. The seller was Janis Lingenfelter of Nebraska and she called this a "keepsake recipe." This will remind you of the marshmallow thickened pies that are so popular in the summer. But this is not used as pie filling -- it is served in pretty dessert dishes. Kids like this really well, and they can help make it, too.
Provided by Lorraine of AZ
Categories Dessert
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 3
Steps:
- Heat the grape juice until hot but not boiling. You can do this in the microwave.
- Add the marshmallows and stir until blended and melted. Cool.
- When cool, add the whipped cream (Cool Whip works just as well) and fold in well. Set in refrigerator until time to serve.
Nutrition Facts : Calories 280.9, Fat 4.6, SaturatedFat 2.8, Cholesterol 15.2, Sodium 73.3, Carbohydrate 60.6, Fiber 0.1, Sugar 46.4, Protein 2.1
GRAPE NUT PUDDING
This was my mother-in-law's recipe. It is very good. That is all I can say. If you like Grape Nut Pudding, I think you'll like this. I always double the original recipe, so the ingredients below are for the double one, but if you want a smaller one, you can cut it in half.
Provided by Mimi in Maine
Categories Dessert
Time 1h5m
Yield 1 pudding
Number Of Ingredients 6
Steps:
- Butter a 1 1/2 quart casserole.
- Soak Grape-nuts in hot water for a short while.
- Put into the casserole.
- Add the butter, milk, sugar, eggs, and vanilla; mix well.
- Bake in a pan of water in a 350°F oven for 30-45 minutes, maybe more, depending on your oven.
- Before taking out, check to see if it is firm in the middle.
Nutrition Facts : Calories 1546.9, Fat 66.3, SaturatedFat 35.8, Cholesterol 911.2, Sodium 865.5, Carbohydrate 181, Sugar 134.7, Protein 57.3
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- Use a fine mesh sieve to strain the grape must which will without a doubt contain bits of grape skins, seeds or other particles. I strained mine four times. Alternately, it may also be boiled immediately and strained at the end of cooking. Both work well.
- Place the grape must in a large heavy bottomed pot and bring to a boil. Use a slotted spoon to skim off the foam that rises to the surface. Lower to medium heat and boil until it has reduced by half. This took me about an hour and fifteen minutes. Transfer to a bowl and let cool slightly before placing it in the refrigerator to cool completely, at least four hours or overnight.
- Once it has completely cooled, transfer most of the reduced grape must to the same large pot as before. Whisk cornstarch into the remaining grape must until completely smooth.
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