World Famous Recipes

Pistachio Rice Pudding

1 pkg, instant pistachio pudding

1 container cool whip

1 can 30 oz. fruit cocktail(do not drain!!)

1 c. cooked rice

1 c. mini marshmallows

Mix all ingredients, stir til well blended, chill until ready to serve

1 frozen pound cake

1/4 cup orange juice

1 (20-ounce) can apple pie filling

4 tablespoons raspberry jelly (or seedless preserves)

2 cups prepared vanilla pudding

1 (8-ounce) container Cool Whip

Toasted coconut for garnish

The bowl you choose for the trifle is very important because the effect is

gained by seeing the layers of the trifle through glass. You could make an

individual trifle serving by using a clear parfait or sherbet glass, but it

is a lot more trouble. Arrange in layers. Cut 1/2 of cake into cubes.

Sprinkle on orange juice, then 1/2 of pie filling, dot with all the jelly,

and top with 1/2 the pudding. Repeat all these layers except jelly, which

has all been used. Top with Cool Whip and garnish with toasted coconut.

Christmas Trifle

Halloween Recipes – Halloween Pumpkin Pudding 

Double Decker Pumpkin Pudding

1 can pumpkin (16 oz)
3/4 cup sugar
1 can evaporated milk (5 &1/3 oz)
2 eggs
1/4 cup margarine, melted
1 t. pumpkin pie spice
1/2 cup finely chopped pecans
1 pkg. spice cake mix (1 layer size)
Whipped cream, optional

In large bowl, mix pumpkin, sugar, milk, eggs, butter and pumpkin pie 
spice.
Beat until well mixed. Fold in pecans. Pour into greased 13 x 9″ baking 
pan.
Prepare cake mix according to pkg. directions. Spread cake batter over
pumpkin mixture. Bake, uncovered at 325 until cake tests done, about 45
minutes.
If desired, top with whipped cream. Serves 12

Slow Cooker Orange Cinnamon Bread Pudding

6 slices bread, about 6 ounces, torn into small pieces
1/2 cup golden or dark raisins
1 can (12 ounces) evaporated milk
4 large eggs
2 tablespoons melted butter
6 ounces orange juice concentrate
4 large eggs
1 cup sugar
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract

Generously butter a 1 1/2-quart souffle dish or 7-cup Pyrex glass
straight-sided container/casserole. Put bread and raisins in a large
bowl. Set aside. In another bowl, whisk milk and eggs with melted
butter, orange juice concentrate, sugar, cinnamon, and vanilla; pour
over the bread mixture and blend well. Pour into prepared
bowl/casserole. Tear off a 16-inch length of foil and fold lengthwise
twice to form a sturdy lift for the finished pudding. Fit the foil in
the slow cooker, letting the ends lay outside. Pour about 1 cup of
very hot water into the crockpot. Place the bread pudding in the
crockery, arrange foil “handles” to the inside and cover the pot.
Cook on HIGH for 2 1/2 hours. Using pot holders, gently use
the “handles” to lift the dish up out of the pot so that you can get
a grip on the outside of the dish. Place on a rack to cool slightly.

Carnival of the Recipes

Brownie Pudding Cake

1/2 cup brown sugar
3/4 cup water
2 Tablespoons cocoa
2-1/2 cups brownie mix (half of a 21.5-oz. pkg.)
1 egg
1/4 cup peanut butter
1 tablespoons soft margarine
1/4 cup water
1/4 to 1/2 cup milk chocolate chips
1/4 to 1/2 cup chopped walnuts

Combine 3/4 cup water, brown sugar and cocoa in a saucepan.

Bring to a boil. In the meantime, combine the remaining

ingredients in a small bowl. Whisk together or mix well

with a spoon. Spread the batter evenly in the bottom of a

lightly buttered slow cooker. Pour boiling mixture over the batter.

Cover and cook on High for 2 hours;

turn heat off and let stand for another 30 minutes.

Spoon into dessert dishes while warm.

Serve with whipped cream or ice cream.

Yield: 6-8 servings