|A History of Food|
|by Maguelonne Toussaint-Samat|
The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this classic ...
1 - 10 of 349 for apple pudding
Soak 1 cup ... Wash and core apples. Place in ... serving dish; surround with pudding and top with sweetened whipped cream. Makes 5 servings, 1 apple each.
Wash rice well. ... and cool. Peel apples, cut into ... bowl until foamy. Gradually add sugar, beating until mixture forms stiff peaks. Stir in vanilla.
Preheat oven to ... baking dish. Layer apple slices over bread. ... serving. Serve with a sprinkle of sugar, or a drizzle of fruit syrup or honey, if desired.
JACKS APPLE PUDDING (LOW CAL) Core ... a wooden spoon. When three quarters of the apple has softened, remove from heat and chill. Serve with Cool Whip.
Peel and core the apples. Preheat oven ... minutes. Serve warm or chilled. If desired, garnish with fresh apple slices dipped in lemon juice. Yield: 6 servings
Mix sugar, shortening, ... and cinnamon. Add apples. Grease and ... 375 degrees for 25 to 30 minutes. Cook 5 to 10 minutes. Pour over pudding when done.
Heat oven to ... bowl, combine bread, apples and raisins. In ... heat until mixture boils, stirring occasionally. Stir in vanilla. Serve warm over pudding.
Lay apples over vanilla pudding (dry mix) and ... Pour 1 cup cold water over all. Bake until apples are done. Bake at 350 degrees about 30 to 40 minutes.
Spread apples in 8 or ... juice. Prepare the pudding according to package ... until top is golden. Cool slightly, then serve topped with cream or Cool Whip.
Core, pare and mince apples - set aside. Using milk, prepare pudding according to package ... tablespoon whipped topping and sprinkle each with a dash of nutmeg.
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