Floating Puddings
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These are old-fashioned, homey comfort food desserts. They have been known to boil over in the oven, so don’t fill your pan too full, especially if you double the dessert.
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Floating Chocolate
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1c flour
1 c sugar
2 t baking powder
1 ½ T cocoa Sift or blend together
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½ c milk
1 tsp vanilla Stir into the dry ingredients
2 Tbsp melted butter and turn into the baking dish
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Now the tricky part:
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Sprinkle this over the batter, but do not mix in
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½ c white sugar
½ c brown sugar
3 Tbsp cocoa
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Pour one cup cold water over everything, but do not stir in.
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Bake at 350 o for 45 minutes
6 servings
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Raisin Carmel Pudding
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1c flour
1/3 c brown sugar
2 t baking powder Mix
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½ c milk
1 c raisins Mix in to make a thick batter, turn into the pan
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1 c brown sugar
1 Tbsp butter
2c boiling water Dissolve the sugar and melt the butter in the water,
1 tsp vanilla pour over the batter in the baking pan; don’t mix in.
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Bake at 350 o for 30 minutes
6 servings
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Baked Lemon
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1 c sugar
¼ c flour Combine
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¼ c lemon juice
1 Tbsp grated lemon rind
2 egg yolks
1 Tsp melted butter
1 c milk Mix in, set aside
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2 egg whites Beat until stiff peaks form, fold in
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Put into a 6 cup casserole, place in a larger pan containing hot water, and bake
at 350 o for 40 minutes or the top is set and goldy=brown
4 servings
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Thursday, February 24, 2011
Floating Pudding Desserts
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