Cherry Pudding

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1/2 c. sugar

1/4 c. margarine or butter

1 egg

1/2 c. milk

1 1/2 c. flour

1 1/2 tsp. baking powder

Pinch salt

2 c. sour cherries or 1 can sour cherries

 Cream sugar and margarine; add egg, then milk.  

Sift together flour, baking powder and salt; add to above mixture.  

Stir in cherries.  

Bake in greased and floured 8x8 inch pan at 350 degrees for 1 hour.  

If canned cherries are used, drain and use juice to make sauce for puddings, ice cream, etc.  

(Cook juice; add cornstarch mixed with small amount of water; cool.  Can be used within a week.)  

Tapioca Pudding

Four 4 : About 2/3 cup per serving.  

3 tbsp. quick-cooking tapioca

1/3 c. sugar

2 lg. egg whites, lightly beaten

2 3/4 c. skim milk

3/4 tsp. vanilla extract

Pinch ground nutmeg

--GARNISH:--

1/4 c. slivered almonds, toasted

 

In a 2-quart saucepan, mix tapioca, sugar, egg whites and milk and let stand 5 minutes. 

Bring mixture just to a boil over medium heat, stirring constantly.  

Remove from heat and stir in vanilla and nutmeg.  

Cover with plastic wrap and let stand at room temperature 20 minutes.  

Stir and pour into individual serving dishes.  

Garnish with 1 tablespoon slivered almonds per serving.  

Serve warm or chilled.  

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Lemon Pudding

2 tbsp. flour

3/4 c. sugar

1 tbsp. butter

2 egg yolks (beaten)

1/4 c. lemon juice

1 c. milk

2 egg whites (stiffly beaten)

Cream flour, sugar and butter.  

Add egg yolks, lemon juice and milk and beat until smooth.  

Fold in stiffly beaten egg whites. 

Pour into 8 inch square baking dish.  

Set in pan of warm water (water 1/2 inch deep).  

Bake at 350 for 30-35 minutes.  

Forms a cake top pudding with custard below.  

Blueberry Pudding

For four

1 tbsp. unflavored gelatin (1 env.)

1/4 c. boiling water

10 oz. tofu, drained

5 tbsp. apple juice concentrate, defrosted

1/2 tsp. vanilla extract

1 tbsp. firmly packed brown sugar

1/2 tsp. ground cinnamon

1 pt. fresh blueberries, rinsed, drained and divided, about 16 oz.

About 2/3 cup per serving.  

Dissolve gelatin in boiling water, stirring until crystals disappear.  

In a blender or the workbowl of a food processor fitted with a metal blade, blend dissolved gelatin, tofu, apple juice concentrate, vanilla, brown sugar, cinnamon and 1 cup of blueberries until smooth.  

Pour pudding into a bowl; fold in remaining cup of blueberries.  

Cover with plastic wrap and refrigerate for 4 hours, or until set.  

Serve cold.  

The sweetener in this recipe is apple juice concentrate.  That's a good way to cut down on processed sugar.  

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Chocolate Pudding

3 c. milk

1 c. sugar

5 tbsp. cocoa

2 egg yolks

1 tsp. vanilla

3 tbsp. flour

Beat yolks in pot.  

Add milk and stir.  

In a bowl thoroughly mix flour, sugar, and cocoa.  

Add to milk and eggs.  

Cook and stir until thick.  

Remove from heat and add vanilla.  

Cool and serve as pudding, or use to fill a graham cracker pie crust and top with whipped cream.  

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