Butter a 1 1/2 quart casserole.
Soak Grape-nuts in hot water for a short while.
Put into the casserole.
Add the butter, milk, sugar, eggs, and vanilla; mix well.
Bake in a pan of water in a 350\u00b0F oven for 30-45 minutes, maybe more, depending on your oven.
Before taking out, check to see if it is firm in the middle.
Cook Grape-Nuts and milk in a double boiler for 15 minutes. In a baking dish, combine the sugar, eggs and butter.
Beat together.
Pour in hot Grape-Nut and milk mixture.
Stir until blended.
Add vanilla.
Bake at 350\u00b0 for 45 minutes.
Mix together the first 4 ingredients and let stand until cool. Stir the beaten egg into the Grape-Nut mixture.
Bake 1 hour at 350\u00b0.
Serve with whipped cream or ice cream.
Serves 4.
pour scalded milk over the grape-nuts and let sit 5
Soak Grape-Nuts in 1 cup sweet milk and 1 cup sour milk for 15 minutes.
Add beaten egg. Sift dry ingredients together. Blend with Grape-Nuts mixture. Transfer to 1 large or 2 small greased loaf pans.
Bake 1 hour in a 350\u00b0 oven. Let stand 1 hour and 20 minutes before cutting. Great for toast.
Cream butter and sugar thoroughly with electric mixer.
Add egg yolks, flour, Grape-Nuts, milk and lemon juice and rind.
Set aside.
Beat egg whites until they form stiff peaks.
Fold (beat well) egg whites into mixture.
Pour into greased baking dish, placed in a pan of hot water.
Bake at 375\u00b0 on bottom rack for 50 to 60 minutes.
When done, pudding will have a crust on top and jelly on bottom.
Serve hot or cold.
Serves 4 to 6. Serve plain or with whipped cream.
Prepare pudding according to directions on box.
Let set in refrigerator.
Fold in Cool Whip and Grape-Nuts.
Soak Grape-Nuts in boiling water for 10 minutes.
Add milk, sugar, cinnamon and salt to Grape-Nuts mixture.
Beat eggs until light.
Blend into pudding mixture.
Pour into 1 1/2-quart casserole.
Bake at 325\u00b0 for 45 minutes or until knife inserted in center comes out clean.
Cool on rack.
Mix all together.
Pour into buttered baking dish.
Bake for 40 minutes at 325\u00b0.
Stir 2 or 3 times during baking time so Grape-Nuts won't stay on bottom of pudding only.
Serve warm with vanilla ice cream or whipped cream.
Beat together first 4 ingredients.
Cover bottom of a 4-quart baking dish with Grape-Nuts.
Pour mixture over Grape-Nuts.
Bake for 1 hour in a 350\u00b0 oven.
Let set.
Place in saucepan the water, tapioca, brown sugar, salt and raisins.
Cook until transparent (about 10 minutes).
Take from stove and add grape-nuts, walnuts and vanilla.
Pour into 4 individual dessert dishes to cool.
Serve with whipped cream or Kool Whip.
Pour into a saucepan and heat (do not boil) the milk, Grape-Nuts and butter.
Prepare in a separate dish the eggs, sugar, vanilla, cinnamon and salt.
Mix all ingredients.
Pour the ingredients into the saucepan with the milk.
Mix all together, then pour into a casserole dish.
Sprinkle cinnamon on the top (optional).
Bake in a preheated oven at 325\u00b0 for 1 hour, or until a knife comes out clean from the center.
In bowl, mix eggs, sugar and cornstarch.
Stir into hot milk; stir constantly.
Add vanilla and Grape-Nuts.
Mix.
Pour Grape-Nuts into scalded milk and allow to stand in warm place for 10 minutes.
Beat eggs and sugar together; stir into cooled Grape-Nuts.
Add salt and vanilla.
Pour into casserole dish.
Bake at 325\u00b0 for 30 minutes.
Stir several times while baking.
Heat milk and Grape-Nuts.
Combine sugar, salt and eggs.
Add Grape-Nuts/milk mixture and vanilla.
Pour into buttered ovenproof dish.
Place dish into another pan with 1-inch of water in the bottom and bake at 350\u00b0 for about 1 hour, checking after 3/4 of an hour.
Scald milk in 2-quart microproof bowl for 5 to 5 1/2 minutes on High (max power). Add Grape-Nuts. Let stand 5 to 7 minutes to soften Grape-Nuts. Add beaten eggs and sugar.
Cream sugar, butter and
lemon;
add
beaten egg yolks. Add lemon juice, flour,
Grape-Nuts and milk.
Mix well.
Fold in beaten egg whites.\tPour
into well-greased dish and set in pan of water.
Bake slowly for
1 hour and 15 minutes or until set.
Warm the
milk
and pour over the Grape-Nuts in a bowl. Let stand
for
15
minutes.
Add beaten eggs, sugar, salt and vanilla, stirring to
mix
very
well.
Pour
into
a 13 x 9 x 2-inch baking
pan
or dish.
Sprinkle nutmeg over top.
Place pan into a
larger
pan with 1 to 2-inches of hot water.
Bake in 350\u00b0 oven for 1 hour or until the custard is set.
Cream together butter and sugar.
Add egg yolks, flour, Grape-Nuts, milk and lemon juice and rind.
Fold in 4 beaten egg whites.
Pour in casserole.
Place casserole in pan of water.
Bake at 375\u00b0 for 50 minutes.
Very lemony and rich.
Cream sugar and oleo.
Add flour, Grape-Nuts, milk and lemon juice.
Beat egg yolks and add to preceding mixture.
Beat egg whites and fold into preceding mixture.
Bake in a pan of water at 375\u00b0.