ntinue to stir constantly for one minute and then
For the pudding: lightly grease a 500ml ring
For the bread:
In a
Mix pudding with milk; set aside. Blend Oreos until fine crumbs. Divide crumbs into two piles. Put on bottom dish or new flowerpot. Add cream cheese (softened) to pudding and Cool Whip. Mix. Pour over crumbs. Top with remaining crumbs. Top with fake flowers and worms.
FOR CANDIED GINGER:
Place ginger
th 1 Tablespoon sugar.
-------------For the cake--------------.
In a
FOR THE PUDDING: Preheat oven to 350 degrees
60C/310F/Gas 2.
For the pudding base, pour the milk
FOR THE PUDDING, place cubed bread in greased
ellow cake mix as directed for a 9 X 13 pan
arge mixing bowl, mix rhubarb, (if using frozen rhubarb, do not thaw
ishes (10 oz each). Divide rhubarb evenly between dishes.
Using
br>Combine the chopped fresh rhubarb, the white sugar, and the
Pour batter into greased pan.
Put cut rhubarb over batter. Dot with margarine and sprinkle with sugar.
Pour hot water over all.
Bake 30 minutes at 350\u00b0.
Add rhubarb, 3 cups water and sugar into a stainless steel or enameled saucepan, bring to boil, lower the heat, cover, and let simmer until the rhubarb is soft, about 30 minutes.
Mix the starch with the cold water in a small bowl and gradually whisk it into the rhubarb mixture.
Bring back to boil and cook until mixture thickens.
Sprinkle with sugar to prevent skin from forming, allow to cool and serve with whipped cream, if desired.
Combine rhubarb and strawberry gelatin mix in
For pudding, mix together flour, sugar, baking
ieces.
In saucepan, combine rhubarb, sugar, orange rind and water
Preheat oven to 350.
Mix ingredients in large bowl.
Pour into an ungreased 9x9 cake pan.
Bake for 1 hour or until golden brown.
Allow to cool and may be served warm.
Garnish with milk and sprinkled sugar.
Enjoy!
To make a 9x13 pan double recipe.
Combine crust ingredients. Spread in 9X13\" pan and bake at 375 for 10 minutes.
Toss together ingredients for rhubarb layer and pour over crust. Bake for 15 minutes.
Mix together cream cheese and sugar. Beat eggs in one at a time, pour mixture over rhubarb and bake 25 minutes at 375.
Mix glaze ingredients and spread over bars as soon as they come out of the oven.