owl, add milk, dry pudding mix, and almond extract. Beat with a
ool.
Mix together the pudding and milk then add the
preheat oven to 350\u00b0F.
butter a 9x12 inch ovenproof dish.
put berries, sugar and 1 lemon zest into dish and mix.
Sieve the flour into a bowl.
add cooled ground almonds and sugar.
Beat in the melted butter, egg, buttermilk, lemon zest and almond extract.
spoon this over the fruit leaving about 1 inch of fruit uncovered around the sides.
sprinkle the flaked almonds over the top and bake until the fruit is bubbling and the pudding is browned, about 40 minutes.
iquer, if desired. Serve rice pudding with hot cherry sauce.
br>Stir in the almond essence, let the pudding cool, then pour
Stir together flour, baking powder and salt.
In a large mixing bowl, beat butter or margarine until softened.
Add sugar and beat until fluffy.
Add egg and almond extract and beat well. Add flour mixture and beat until well mixed.
Divide dough into fourths.
Form each into a 12-inch roll.
Place 2 rolls 4 to 5-inches apart on an ungreased
cookie sheet.
Flatten until 3-inches wide.
Repeat with remaining rolls.
Brush flattened rolls with milk and sprinkle with almonds.
Boil water and add tapioca. Reduce heat and simmer 15 minutes.
Bring almond milk to a boil and add to tapioca.
Simmer about an hour, or until a little thicker than egg whites. Stir frequently.
Remove from heat, add remaining ingredients.
Chill until more solid.
large bowl whisk the almond flour, baking soda and salt
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
Mix first 5 ingredients.
Put in shallow pan.
Bake at 325\u00b0 for 30 minutes.
Stir every 5 minutes.
Blend pudding and milk.
Add 12 ounces Cool Whip into pudding.
Layer in oblong dish, crunchies on bottom, pudding in middle, crunchies on top; or put in parfait glasses in layers with whipped cream and cherry on top.
In a medium saucepan, stir together the sugar, cocoa and cornstarch. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat, and cook until thickened. Remove from heat, and quickly stir in the vanilla and almond extracts. Garnish as desired, and serve warm.
hisk together milk, eggs and almond extract, and stir into rice
owl, whisk together the eggs, almond extract, and cocoa powder.
For the pudding: lightly grease a 500ml ring
eaks.
Update: The original recipe said to serve the velvet
o boil/bubble.
Allow pudding to cook for one more
he cake).
Prepare the pudding mix as directed with the
half and half, sugar, eggs, almond extract and almonds in large
erve warm over the rice pudding. Garnish with a fresh mint