Grandma Lees Paradise Pudding Recipes

Steps:

• 1. Roll 5 graham crackers and set aside to roll the pudding in.
• 2. Roll 20 graham crackers fine
• 3. add dates. marshmallow, and nut meats stir in the evaporated milk
• 4. Put the powdered 5 graham crackers on a board and lay the mixture on it-form a loaf
• 5. put wax paper in a loaf pan and place pudding in, patting all the crumbs in well. set away to let harden for best results make a day before
• 6. To serve lift from pan and cut into desired slices serve with whipped cream
• 7. I used mini marshmallows, and to sweeten the evaporated milk I used about 3T of sugar and a tsp of vanilla, I also ran a little short on graham crackers to roll the pudding in so crushed a few vanilla wafers, I am not sure where I was suppose to set it aside to harden, so I stuck mine in the refrigerator.

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20. Add 2% milk, evaporated milk, sugar, and butter; stir well and cook until creamy, about 20 minutes longer. Serve sprinkled with cinnamon.

Steps:

• 1. put marshmallos, mini in a large bowl,add chopped cherries & chopped pineapple pour 1/8 cup cherry juice over marshmallows & 1/8 cup pineapple juice and toss. put in refrigerator & chill just before serving whip heavy whipping cream till it peaks !! mix in with marshmallo's ,cherry & pinapple mixture and serve ( be sure you drain fruit and save juice ) keep in refrigerator Enjoy !!! Yummy

Steps:

• 1. DISSOLVE JELLO IN BOILING LIQUIDS, ALLOW MIXTURE TO BECOME COOL. TAKE MIXER OR BEATER & WHIP UNTIL FROTHY.
• 2. FOLD IN MARSHMALLOWS, CHERRIES, PINEAPPLE, CRUSHED GRAHAM CRACKERS & WHIPPED CREAM POUR INTO A MOLD OR A GLASS BOWL & ALLOW TO THICKEN
• 3. POUR INTO SHERBET GLASSES IF DESIRED & GARNISH WITH WHIPPED CREAM OR COOL WHIP & A CHERRY

Steps:

• Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Line the bottom of a baking dish with some wafers. Combine sugar, flour, and salt in a bowl.
• Beat yolks in a heavy saucepan over medium heat. Add flour mixture alternately with milk and vanilla extract, stirring constantly. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes. Add butter; continue stirring until thickened to a pudding-like consistency, 5 to 7 minutes more.
• Layer a portion of banana slices over the wafers and cover with pudding. Repeat layers with remaining bananas, wafers, and pudding.
• Beat egg whites in a glass, metal, or ceramic bowl, gradually adding cream of tartar, until soft peaks form. Add sugar and continue beating on high speed until stiff peaks form. Fold in vanilla extract. Spoon meringue over the pudding.
• Bake in the preheated oven until meringue browns, 15 to 20 minutes. Let cool before serving.

Steps:

• Island: Mix all ingredients thoroughly in saucepan and.
• cook over medium heat, stirring constantly until well thickened, 8-10 minutes.
• Pour into four 6oz custard cups and.
• seal with plastic wrap laid directly on pudding to prevent film from forming.
• Refrigerate until cooled and set.
• Topping: Mix all ingredients in saucepan and.
• cook over medium heat, stirring constantly until thickened, 8-10 minutes.
• Pour into 2 cup measure and.
• seal with plastic wrap laid directly on pudding to prevent film from forming.
• Refrigerate until cooled.
• To Serve: Insert table knife between Island and custard cup and run knife around cup to loosen.
• Invert each Island on a serving plate and remove custard cup.
• Pour 1/2 cup topping over Island- topping may be served warmed in microwave or chilled.