n cold liquids) Heat the pudding over medium heat. Stir constantly
In a small saucepan, combine the brown sugar, cornstarch and salt.
Add milk and egg yolks; stir until smooth.
Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
Remove from the heat; stir in butter and vanilla.
Cool to room temperature, stirring several times.
Pour into four individual dessert dishes.
Cover and refrigerate for 1-2 hours or until chilled.
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.
Zest lemons into a small bowl and set aside. Juice lemons into a separate bowl and set aside.
Whisk sugar and cornstarch together in a medium saucepan. Add half-and-half and whisk until fully combined. Add egg yolks and lemon zest and whisk thoroughly.
Cook on medium heat, stirring frequently with a large spoon. Continue stirring until liquid thickly coats the back of the spoon.
Remove from heat. Stir in lemon juice and butter until blended. Pour through strainer into a container. Refrigerate for at least 2 hours, until set.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
).
Beat butter, egg yolks and egg white until smooth. Set
Cook and stir ground beef in Dutch oven until brown; drain. Add remaining ingredients except the Egg Dumplings.
Heat to boiling.
Reduce heat.
Prepare Egg Dumplings; drop by level teaspoonfuls into soup.
Simmer, uncovered, until dumplings are firm, about 5 minutes.
Mix egg, sugar and butter.
Add milk, baking powder, vanilla, salt and flour.
Blend 2 to 3 minutes at medium speed.
Pour into 2 greased and floured pans or 9 x 13-inch sheet cake pan.
Bake 25 to 30 minutes in 350\u00b0 oven.
Preheat oven to 350\u00b0.
Mix lard, egg, sugar and milk until relatively smooth; add flour to thicken to cakelike batter.
Pour into a greased cast-iron skillet or baking pan.
Bake for approximately 20 minutes or until done by toothpick test.
Serve with strawberries and whipped cream or hot chocolate sauce.
Mix all ingredients.
Cook on top of stove until thickened. Pour into pie shell or loaf pan.
Beat egg whites.
Pour on top. Bake in medium oven until brown.
nd-half, whole eggs and egg yolk in a bowl; whisk
he cake).
Prepare the pudding mix as directed with the
Stir together egg yolks & milk.
Prepare pudding according to directions on box
For The Bread Pudding:
Preheat oven to 350\
xture into eggs, then whisk egg mixture back into milk mixture
up of it to the egg yolks. Mix well and then
br>To make the rice pudding, place the milk, cream, vanilla
75\u00b0F.
Place the egg whites and cream of tartar
o dissolve cornstarch. Add egg yolks and mix to combine
rame on top. Beat the egg yolks and 1/2 cup