n a large bowl, blend biscuit mix, butter, egg yolks, beer
aper.
Roughly break each biscuit into quarters and set aside
Prepare vanilla custard pudding as directed on box.
When this is ready, line the bottom and sides of a deep dish with a thick layer of vanilla wafer (not crumbled).
Next, place alternately layers of bananas, vanilla wafers that have been crumbled and vanilla custard pudding in the dish, making sure that the top layer is a generous one of the crumbled vanilla wafers (number of layers depending on quantity desired).
Beat eggs, add sugar and milk.
Keep stirred on medium heat until it thickens.
Add your leftover biscuits until your pudding is as thick as you like it.
Add vanilla.
Pour into baking pan. Top with egg whites, beat stiff and sweeten.
Brown in oven.
Cool and serve.
Soak biscuit crumbs in water.
When soft, pour off excess water.
Add eggs, cinnamon, cloves, 1 cup milk and sugar.
Mix well.
Bake for 1 hour at 350\u00b0.
Serve with lemon sauce or whipped cream.
In a saucepan dissolve sugar in milk and water over low heat. Stir until dissolved.
Remove from heat and add biscuit crumbs, butter,
egg and vanilla flavoring.
Pour into baking dish and bake
at
350\u00b0
until
firm,
about 1 hour.
May add raisins, if desired.
Light bread crumbs may be used.
ut judging from other Molotoff recipes I've seen I would
ectangle.
Beat the chocolate pudding mix with 2 cups milk
For The Bread Pudding:
Preheat oven to 350\
as 2.
For the pudding base, pour the milk and
Boil the milk with sugar.
Prepare the custard by adding a little cold milk to the custard powder in a big-sized bowl.
Once the milk has boiled, remove from flame.
Allow it to cool for 15-20 minutes .
In the meantime, take a serving dish.
Spread a layer of cake slices in it.
Now, mix the milk into the custard-milk bowl.
Pour some of this on the cake slices.
Now pat this with a layer of biscuit crumbs.
Repeat till 2-3 layers are made in this manner.
Decorate with grated chocolate.
Chill and serve after dinner!
Combine chocolate, rum, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk butter until combined. Set aside.
Place egg whites, the salt, and 1 tablespoon of the sugar in a bowl. Beat on high speed until firm but not dry.
Place the egg yolks and the rest of the sugar in a bowl. Beat on high speed until pale yellow. With the mixer on low speed, add the chocolate mixture.
Whisk 1/4 of the egg whites into the chocolate ...
n a large bowl, blend biscuit mix, cornmeal, milk, egg, butter
Beat cream and sugar well.
Add the chopped pineapple and keep aside.
Next mix coffee with little water.
Dip each biscuit in coffee and make a layer in a dish or tray.
Cover the layer of biscuits with the cream and pineapple mix.
Make layers till you finish the biscuits and cover the top layer with cream and cherries.
Refrigerate.
Serve chilled.
Prepare pudding as directed on package.
Fold in 1/2 of Cool Whip.
Chill for 30 minutes.
Cut pound cake into 1-inch cubes. Spread a thin layer of pudding on the bottom of bowl and begin layering as follows:
cake cubes, pudding, blueberry filling, pudding, cake, pudding, cherry pie filling (or strawberry) and top with Cool Whip.
Decorate top with remaining blueberry and cherry pie filling if desired.
It looks very festive.
or breakfast.
For the pudding:
Preheat oven to 300
efrigerate until chilled.
Bread Pudding:
Preheat the oven to
Slice or crumble biscuit in baking dish.
Combine all ingredients.
Pour over biscuit.
Bake. If mixture does not cover biscuit, add more milk.
Combine pudding mix and biscuit mix in a bowl.
Cut in shortening until mixture resembles coarse meal.
Add egg and milk.
Blend well. Stir in chips. Drop dough from teaspoon onto ungreased baking sheets. Bake at 375\u00b0 for 12 minutes or until light brown.
Remove from baking sheets and cool on racks. Store in covered containers. Makes 2 dozen.
Combine pudding mix and biscuit mix in a medium bowl.
Stir in oil, egg and water, blending well.
Drop from teaspoon 2 inches apart onto ungreased baking sheet.
Bake in preheated 375\u00b0 oven for 12 minutes, or until lightly browned.
Remove from baking sheets and cool.
Store in tightly covered container.