Grandma's Recipe Box

Seven Bread Pudding Recipes

[The following is taken from a newspaper clipping, no source, but given the advertisements on the back of the page, seems to be from the Holland Sentinel in Holland, MI.  These all seem to be microwave recipes, featuring packages of pudding.]

Pineapple Bread Pudding:

1 package (4 serving size) vanilla flavor pudding and pie filling
1/4 cup sugar
2 cups milk
1 tablespoon butter or margarine
3 cups cubed white bread
1 1/2 tablespoons rum (or use 1 teaspoon vanilla)
1 can (8 oz.) crushed pineapple, drained
1/3 cup flaked coconut, toasted
Raspberry sauce

Combine pudding mix, sugar, milk and butter in 1 1/2 quart microwave-safe baking dish.  Cook at HIGH 4 minutes; stir.  Add bread and rum, mixing to moisten bread, and cook 3 minutes.  Stir in pineapple and cook 1 to 2 minutes longer.  Cool 15 to 20 minutes.  Sprinkle with coconut.  Serve warm with Raspberry Sauce.  Makes 4 to 6 servings.  Raspberry Sauce:  Puree 1 package (10 oz. frozen quick thaw red raspberries in light syrup in blender with 2 tablespoons orange liqueur.  Strain, if desired.  Makes about 1 1/2 cups.

Cinnamon-Raisin Bread Pudding:

10 to 12 slices cinnamon-raisin bread
1/4 cup raisins
1 package (4 serving size) French vanilla flavor pudding and pie filling
1 3/4 cups milk
1 tablespoon butter or margarine
1 teaspoon vanilla
1/2 teaspoon cinnamon
Custard Sauce

Line a 12x7-inch microwave safe baking dish with 3 or 4 whole slices of bread.  Slice the remaining bread in half diagonally; place over bread in baking dish, overlapping the slices.  Sprinkle raisins over bread.  Combine pudding mix and milk in 1 1/2 quart microwave-safe bowl.  Add butter.  Cook at HIGH 4 minutes.  Remove from oven, stir in vanilla and cinnamon, mixing well.  Carefully pour this mixture over the bread.  Allow pudding mixture to soak into bread by pressing bread down with back of spoon.  Cook at HIGH 3 minutes.  Rotate dish half turn and press bread into custard with back of spoon.  Cook 1 to 2 minutes longer.  Cool 15 minutes.  Serve with Custard Sauce.  Makes 6 servings.  Custard Sauce:  Combine 2 3/4 cup milk and 1 package (4 serving size) French vanilla flavor pudding and pie filling mix in 1 1/2 quart microwave-safe bowl.  Cook at HIGH 4 minutes.  Stir and cook 3 minutes longer.  Serve warm.  Makes 2 3/4 cups.

[to be continued!]

Joyce’s Egg Rolls

[The recipe is attributed to Joyce Johnson of Fayetteville, NC.]

1 1/2 lbs lean ground beef

1 1/2 lbs lean ground pork

1 large head of cabbage finely chopped

2 jars sliced mushrooms, drained & finely chopped

1 bunch green onions chopped

1 tablespoon chopped garlic

1 tablespoon white pepper

1-2 teaspoons black pepper

1-2 teaspoons salt

1-2 teaspoons nature’s seasoning or garlic pepper

2-3 teaspoons soy sauce

4 packs of wonton wrappers

[The following instructions are directly transcribed from Ms. Johnson’s recipe.]

Brown the meat and drain grease, add seasonings and soy sauce let cool then refrigerate over night (not necessary but helps flavor) heat mixture back up then take off heat, add chopped vegetables, stir well and check for seasoning, adjust to your taste.  Let mixture cool down then start rolling egg rolls, be sure to seal edges with eggwash so that they don’t open in the fryer.  Follow wrapping directions on wonton wrappers.  Deep fry in a fryer or in a large pot on the stove until golden brown, drain on paper towels.  After they are cooled you can freeze them in ziplock bags, they will last at least 8 weeks.  Reheat in the oven at about 350-375 so that they get crisp again.

Oatmeal Apple Raisin Muffins

[From a magazine clipping, no source.  Text on the back of the clipping says the following:]

Meet the Cook

Priscilla Weaver, Hagerstown, Maryland
Oatmeal Apple Raisin Muffins

The chunks of apple in these muffins make them very moist.  They have a rich, spicy flavor we all enjoy.

They’re delicious at breakfast time, but I also like to pop them into lunch boxes — they provide a sweet treat that’s more nutritious than a candy bar or other snack. 

I think texture makes a difference in how much you enjoy food.  For that reason, I think the raisins, quick-cooking oats and apples add a nice texture and lots of variety to these muffins.

1 egg

3/4 cup milk

1 cup raisins

1 chopped apple

1/2 cup oil

1 cup all-purpose flour

1 cup quick oats

1/3 cup sugar

3 teaspoons baking powder

1 teaspoon salt

1 teaspoon nutmeg

2 teaspoons cinnamon

Beat egg; sitr in remaining ingredients, mixing just to moisten.  Pour into 12 greased muffin cups until 3/4 full.  Bake at 400 for 15 to 20 minutes.  Serve cool or piping hot with butter.

Sweet Rye Bread

[From a newspaper clipping, no source, but with “Candy Colaser” written on it in my grandmother’s handwriting.]

2 3/4 cup water

3/4 cup warm milk

3 1/4 cup rye flour

6 1/2 cups plus white flour

Grated orange peel

1 cup sugar

1 teaspoon salt

1 cup molasses

5 tablespoons melted shortening

1 package dry yeast dissolved in 1/4 cup lukewarm water

Mix together water, milk, sugar, molasses, shortening and yeast mixture.  Stir in flour.  Mix and knead until dough is workable.  Grease a large bowl and place dough in it, turn once.  Cover with a towel and let set on counter all night.  In the morning, punch down and knead slightly.  Divide into 4 loaves and place in greased bread pans.  Cover and let rise again.  Bake at 375 degrees for 45 minutes or until done:  hoof [sic] will sound hollow when tapped with finger.

Streusel Mixture

[We’re into Breads now, folks!  There are a lot of these.  This recipe is taken from a newspaper, clipping, no source.]

1/4 cup brown sugar, packed

3 tablespoon all-purpose flour

2 tablespoons butter or margarine, cold

1/4 teaspoon cinnamon

Mix brown sugar, flour, cold butter or margarine, and cinnamon with fingers or fork until crumbly.  Sprinkle over cake.

7Up: Pitcher Punches

[Additional text:  “FILE: Beverages,” and “Series B.”]

1 cup 7Up and 2 cups canned fruit juice (pineapple, orange, grapefruit) — 4 servings.

1 cup 7Up and 3 cups bottled fruit juice (apple, cranberry) — 6 servings.

2 cups 7Up and 1 can (6-ounce) frozen fruit juice, undiluted (orange, grape, grapefruit) — 6 servings.

To chill the punches without diluting them, make “ice” cubes from 7Up and add to the punch as needed.

7Up: Basic 7Up Sherbet Punches

[And, as usual:  “FILE: Beverages,” and “Series B.”]

1 quart sherbet

10 1/2 cups 7Up (84 ounces) well chilled

Spoon sherbet into punch bowl and allow to soften at room temperature.  Slowly pour in chilled 7Up, stirring slightly in order to combine with 7Up.  Makes approximately 4 quarts or 30 4-ounce servings.

If punch will be standing for some time, use an additional pint of hard sherbet.  Float large scoops of sherbet on top to keep punch cold.

Any flavor sherbet can be used singly or combinations of Raspberry-Pineapple, Orange-Pineapple, or Lemon-Lime are excellent.

7Up: Holiday Punch

[The card additionally reads, “FILE: Beverages,” and “Series A”]

1 quart milk

3 1/2 cups chilled 7Up

1 pint peppermint ice cream

Put semi-soft ice cream in punch bowl.  Add milk and 7Up.  Stir until ice cream floats in small pieces throughout. 

Garnish with maraschino cherries and mint leaves, if desired.  Serves 12.

7Up: Harvest Moon Punch

[We’re in the Beverages tab now!  The card reads “FILE: Beverages,” and “Series A.”]

1 quart orange sherbet

2 quarts apple cider, chilled

2 cups orange juice

2 1/2 cups 7UP

Let orange sherbet remain at refrigerator or room temperature until a mushy consistency.  Combine chilled cider and orange juice in a punch bowl.  Spoon sherbet into punch bowl.  Beat with rotary beater until sherbet is frothy, (about 1 minute).  Slowly pour 7Up over sherbet.  Serve at once.

Makes 24 servings.

7Up: Braunschweiger Dip

[Another 7Up recipe!  The top says, “FILE:  Appetizers,” and on the bottom, “Series B.”]

1/2 lb. Braunschweiger

1/2 cup finely chopped onion

1/2 cup finely chopped celery

1/4 cup finely chopped sweet pickles

4 drops Tabasco sauce

1/4 tsp. Worcestershire sauce

1 tsp. prepared mustard

2 tsp. prepared horseradish

1/4 tsp. salt

1/4 cup 7Up

Soften Braunschweiger with a fork.  Add remaining ingredients.  Serve as a “dip” for chips and crackers.