VANILLA PUDDING
Of course you'll want to make this dish if you're celebrating National Vanilla Pudding Day on May 22,this year. But you'll love this creamy, soothing pudding recipe so much that you'll be happy to eat bowlfuls of it all year long.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
- Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 130 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 23 g, TransFat 0 g
PEACH PUDDING
"This light peach dessert is so fresh it tastes just like summertime," says Shelby Nicodemus of New Carlisle, Ohio. "It's a quick way to dress up instant vanilla pudding."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve gelatin powder in hot milk; set aside. Meanwhile, in a large bowl, beat cold milk and dry pudding mix on low speed for 2 minutes. beat in gelatin mixture. Let stand for 5 minutes. Spoon into individual dishes. Garnish with peaches and whipped topping if desired.
Nutrition Facts : Calories 217 calories, Fat 4g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 432mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 0 fiber), Protein 5g protein.
PEACHY PUDDING CAKE
This is a take on the chocolate sheet cake - and I think it is right up there with that delicious cake too! It's moist and gooey and it is great for Church supper or Buffet. A nice change from the chocolate once in awhile... I didn't have a chocolate cake mix so that is why I mixed up this one. Hope you like it.
Provided by Pat Duran
Categories Cakes
Time 55m
Number Of Ingredients 17
Steps:
- 1. Grease and flour or spray the 10x15 inch jelly roll pan. In a blender or food processor place drained peaches and pulse until peaches look like crushed pineapple, just about 4 pulses should do it. Do not drain this. Set aside.
- 2. Heat oven to 350^. Cake: Combine and blend all the cake ingredients , including the pulsed peaches. Pour evenly into the prepared pan. Bake about 45-50 minutes. Check with toothpick for doneness. Cool on rack for 15 minutes then spread the glaze on top.
- 3. Glaze: Place the butter,brown sugar, and evaporated milk in a sauce pan and bring to a boil and boil for 2 minutes. Remove from heat and add the coconut and spread on the warm cake. Enjoy!
TENNESSEE PEACH PUDDING
This out-of-this-world dessert is one of our favorite, easy peach recipes. I was raised in Oklahoma, and we used Elberta peaches right off our trees when we made this outstanding cobbler. -Virginia Crowell, Lyons, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Combine flour, sugar, baking powder, salt and, if desired, cinnamon. Stir in milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish., For topping, combine water, sugars, butter and nutmeg in a large saucepan. Bring to a boil, stirring until sugars are dissolved. Pour over peach mixture. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 40-50 minutes. Serve warm or cold with ice cream, if desired.
Nutrition Facts : Calories 253 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 269mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.
PEACH AND PUDDING CAKE
My husbands favorite cake. Really easy to change just a few ingredients and get more awesome cake ideas.
Provided by Beverly Moore
Categories Puddings
Number Of Ingredients 9
Steps:
- 1. Combine cake mix, oil, pudding mix, eggs and water. Mix according to package directions.
- 2. Pour batter in greased 9 x 13 baking pan.
- 3. Make 2 slices out of each peach slice and layer peaches on top of batter. Retain peach juice for next step.
- 4. Mix together sugar, cream cheese and peach juice; spread evenly over peaches. Sprinkle with cinnamon and sugar mixture.
- 5. Bake at 350° for 50-60 minutes. Store in refrigerator.
PEACH PUDDING CAKE
Recipe from the Hyde Park Bar & Grill in Austin. Courtesy of Bon Appetit. As this bakes the fruit will sink to the bottom of the pan.
Provided by Galley Wench
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Spray 13 x 9 x 2 inch glass baking dish with vegetable oil spray.
- Whisk flour, baking powder, salt, and baking soda in a medium bowl.
- Using electric mixer, beat butter in large bowl until smooth.
- Gradually beat in sugar.
- Beat in vanilla, then eggs, one at a time, incorporating well after each addition.
- Using low speed, beat in flour mixture alternately with buttermilk in three additions each, beating well between each addition.
- Transfer batter to baking dish, spreading evenly.
- Arrange peach slices over batter, overlapping slightly as needed.
- Mix together 1 teaspoon cinnamon with 1 tablespoon sugar and sprinkle over top of peches.
- Spray sheet of foil with vegetable oil spray; cover cake with foil (spray side down), and seal at edges.
- Bake 45 minutes.
- Remove foil (some cake may stick).
- Bake until top is golden; edges are crusty, and tester inserted into center comes out clean, about 40 minutes longer.
- Cool 1 hour.
- Serve warm with whipped cream.
Nutrition Facts : Calories 337.2, Fat 12.8, SaturatedFat 7.7, Cholesterol 66.4, Sodium 301.9, Carbohydrate 51.9, Fiber 1.5, Sugar 36.1, Protein 4.2
PEACH PUDDING CAKE
Steps:
- Preheat oven to 350 F. Spray 13x9x2-inch glass baking dish with vegetable oil spray. Whisk flour, baking powder, salt, and baking soda in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar. Beat in vanilla, then eggs, 1 at a time, incorporating well after each addition. Using low speed, beat in flour mixture alternately with buttermilk in 3 additions each, beating well between additions. Transfer batter to baking dish, spreading evenly. Arrange peach slices over batter, overlapping slightly as needed. Spray sheet of foil with vegetable oil spray; cover cake foil, spray side down, and seal at edges. Bake 45 minutes. Remove foil (some cake may stick). Bake until top is golden brown, edges are crusty, and tester inserted into center comes out clean, about 40 minutes longer. Cool 1 hour. Serve warm with whipped cream.
PIGGY PUDDING DESSERT CAKE
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, combine butter or margarine, flour and chopped walnuts. Mix, then pat into bottom of 9x13 " pan.
- Bake at 375 degrees F (190 degrees C) for 20 minutes. Allow to cool.
- Beat softened cream cheese with confectioners sugar until smooth. Fold in 1/2 of the whipped topping. Spread over cooled crust.
- In a medium bowl, combine chocolate pudding mix with 3 cups milk. Mix well and spread over cream cheese mixture.
- Spread remaining 1/2 container of whipped topping over pudding. Sprinkle with 1/2 cup chopped nuts.
Nutrition Facts : Calories 254 calories, Carbohydrate 21.9 g, Cholesterol 22.9 mg, Fat 17.4 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 9.4 g, Sodium 137.4 mg, Sugar 13.9 g
CHOCOLATE PUDDING POKE CAKE
This great all-family ooey-gooey recipe can also be used for casual entertaining.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan).
- Make, bake and cool cake as directed on box for 13x9-inch pan.
- Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 22 g, TransFat 0 g
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