Time 20m Yield 8 Number Of Ingredients 6 Steps:
Combine milk, sugar, cocoa, and flour in a saucepan over medium-low heat, stirring constantly. Add egg yolks and turn heat up to medium-high, continuing to stir, until thick, about 15 minutes. Remove from heat and stir in vanilla extract. Serve warm or chilled.
Time 1h15m Yield 24 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F . Lightly grease two 9x5 inch loaf pans. In a large mixing bowl, stir together all-purpose flour, sugar, baking powder, baking soda, salt, chocolate pudding. Make a well in the center of this mixture. Add Amish friendship bread starter, vegetable oil, milk, eggs and vanilla extract; mix well. Pour batter into prepared loaf pans. 2-9’ loaf pans. Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 minutes. Cool on a wire rack for 10 minutes before removing from pan.
Time 1h10m Yield 24 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large mixing bowl, stir together all-purpose flour, sugar, baking powder, baking soda, salt, chocolate pudding. Make a well in the center of this mixture. Add Amish friendship bread starter, vegetable oil, milk, eggs and vanilla extract; mix well. Pour batter into prepared loaf pans. Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 minutes. Cool on a wire rack for 10 minutes before removing from pan.
Time 35m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
scald milk in saucepan – add beaten egg yolks.3/4 cup sugar, cracker crumbs and coconut.mix well – cooking and stirring constantly.till thickened. remove from heat and stir in vanilla. pour into sprayed 3 quart baking dish – beat egg whites till stiff and gradually add 1/2 cup sugar to make a meringuw – spread over pudding and put in oven long enough to nicely brown meringue tips. be careful not to burn.
Time 1h15m Yield 12 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and set aside. Whisk flour, cocoa powder, baking soda, and salt together in a large bowl. Cream brown sugar and butter together in a separate large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, until well incorporated. Gradually add buttermilk, followed by vanilla extract, and mix until well combined. Add flour mixture to butter mixture in thirds, alternating with hot water, beginning and ending with the dry ingredients, beating just until combined. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove baking dish from the oven and transfer to a wire rack to completely cool.
Time 50m Yield 12 serving(s) Number Of Ingredients 14 Steps:
Mix sauce ingredients first and set aside. For sauce:. In a medium sauce pan, combine brown sugar, water, butter and salt.Bring to a boil and boil for 5 minutes.Remove from heat and add vanilla.Stir well and set aside. BATTER:. In a mixer bowl, combine flour, sugar, baking powder, cinnamon, and salt. Combine the milk, melted butter, and vanilla and add all at once to the flour mixture. blend quickly. Spread in an oiled 9x13 pan, then pour the reserved sauce mixture over the tip.DO NOT MIX IN – Scatter pecans over the top – Bake for 40-45 minutes or until the center bubbles up. Serve warm with cream or ice cream – I used Cool Whip – I must say – this pudding reheats well in the microwave – Pour Step1 over it and sprinkle with a few chopped nuts, if desired. Bake 45 minutes at 350*. Serve with whipped cream or thawed non dairy whipped topping.
Time 55m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350. Butter a 1 1/2 quart souffle or round baking dish and place in the oven (If doubling the recipe, use a 2 1/2 quart dish). Meanwhile, in a large bowl, with an electric mixer on high, beat the eggs, flour, sugar, and pepper until smooth. Stir in the milk, creamed corn, and corn kernels and pour into the hot dish. Dot with the butter and sprinkle with the paprika. Bake, uncovered, for 40 minutes or until set. Let stand for 10 minutes, then sprinkle with the chopped parsley.
Time 28m Yield 4-5 dozen Number Of Ingredients 9 Steps:
Combine flour and baking soda. Set aside. Combine butter, sugars, vanilla and pudding mix in large mixing bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate chips. Drop by heaping teaspoons, about 2" apart, onto ungreased cookie sheets. Bake @ 375 for 7-9 minutes, or until barely lightly browned. (Removing them while they still appear unbaked is the trick to having really soft/chewy/moist cookies, so experiment with it!) Cool on trays a few minutes before moving to cooling racks.
