Watergate Salad

 

This is one of my Mother’s Weight Watcher Recipes that she used to make when she was following the diet with exchanges.  This version doesn’t use cool whip, marshmallows or nuts.  If you would rather use those ingredients, just substitute the yogurt for the cool whip, add 1/2 cup small marshmallows and 1/2 cup chopped walnuts to the recipe.

Ingredients

1-3 ounce package of sugar free pistachio pudding mix

2 cups crushed pineapple no sugar added drained of juice

1 cup fat free plain yogurt

Directions

Pour all of the ingredients into a bowl and use a spoon to toss and mix until incorporated.  Cover with wrap and chill.  8 Servings.

Diabetic Exchanges: 1 fruit, 1/4 milk, optional calories 10.

 

 

Advertisements

Yorkshire Pudding

Yorkshire Pudding

 

The secret to making Yorkshires (as they are known in the UK)   is to pour well rested, cold batter into slightly smoking hot fat and put immediately back into a really hot oven. It is as simple as that.  Keep in mind that this recipe came from my grandfathers family from Old England and the way it is written is from their time.  I changed the oven temperature to match our ovens for F.

Ingredients

4 large fresh eggs measured into a jug

Equal quantity of milk to your measured eggs

Equal quantity of all purpose/plain flour to measured eggs

Pinch of salt

2 tbsp lard, beef dripping or vegetable oil

Directions

Heat the oven to 450°F or the fat may burn.

Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.

Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.

Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible – up to several hours.

Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into your chosen York shire pudding tin or a 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsp of cold water and fill a third of each section of the tin with batter and return quickly to the oven.

Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.

Serving Yorkshire Pudding

In Yorkshire serving the pudding is traditionally with gravy as a starter dish followed by the meat and vegetables. More often smaller puddings cooked in muffin tins are served alongside meat and vegetables.

Yorkshire pudding isn’t reserved only for Sunday lunch. A large pudding filled with a meaty stew or chili is a dish in its own right.

Cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey.

Queen Pudding

Queen Pudding

Meringue is the backbone of so many traditional British desserts, especially summer puddings. They are so quick, easy and cheap to make, plus they keep well in an airtight box so always make plenty.

Ingredients

Pudding

8 fl oz full cream milk

8 fl oz double heavy cream

½ tsp vanilla extract

3 ½ oz sugar

5 large egg yolks

5 oz fresh breadcrumbs

Zest of 2 lemons

8 oz of jam, fruit preserve, or fruit compote

Meringue

5 egg whites, at room temperature

3 ½ oz sugar

1 tbsp powder sugar

Directions

Preheat the oven to 310°F. Lightly butter a 3½ pint ovenproof dish.

Place the milk, cream and vanilla extract into a saucepan and slowly bring to a gentle boil.

In a roomy bowl whisk the sugar with the egg yolks until light and fluffy. Still whisking, slowly add the warmed milk and cream to the egg mixture taking care not to splash. Finally add the breadcrumbs and the lemon zest.

Place the jam or chosen fruit into the bottom of the greased pudding dish then pour in the egg and breadcrumb mixture; you can leave the jam out and use it later in the recipe if you choose.

Bake the pudding in the preheated oven for 15 – 20 mins or until the mixture is risen and almost set  – yet still slightly wobbly. Remove the pudding from the oven and leave on one side to cool.

Raise the oven to 375°F

Make the Meringue: in a large, clean roomy baking bowl, whisk the egg whites until stiff peaks are formed. Whisk in the sugar one tbsp at a time. If you haven’t used your fruit filling in the base of the pudding, warm it gently in a microwave or warmed through in a pan and spread it carefully over the cooled base then cover with a thick layer of meringue.

Sprinkle liberally with the icing / powder sugar, place in the hot oven and bake for 10 minutes or until the surface is crisp and lightly browned.

Serve immediately.

Peanut Butter Pie from Grandma’s Kitchen

 

 Peanut Butter Pie

Ingredients

PUDDING:
1 cup cold milk
½ cup cornstarch
1 tsp salt
1 tsp vanilla
3 egg yolks
3 cups milk
3 Tbsp butter
cup sugar
CRUMB MIXTURE:
1 cup powdered sugar
½ cup crunchy peanut butter
baked 9-10 inch deep pie shell
2 cups whipped topping (sweetened)

Directions

PUDDING

Mix cornstarch, salt, 1 c milk, egg yolk and vanilla with a wire whisk until smooth. Set mixture aside. Heat 3 c milk, butter and sugar until scalding, stirring constantly. Add cornstarch mixture to hot mixture while stirring with a whisk. Cook until mixture has thickened but remove from heat before boiling. Chill in fridge

CRUMB MIXTURE

Mix powdered sugar and peanut butter until small crumbs form (mix with water)

Place 1/2 of the crumbs onto pie shell. Spoon chilled pudding on top of crumbs

Place remaining crumbs on top of the pudding- remaining a little to sprinkle on whipped topping. Top with whipped topping and extra crumbs.

Blackberry Pudding Cake

Blackberry Pudding Cake 

Ingredients:

1 tablespoon butter

eggs

1 cup granulated sugar, divided

1 tablespoon Cherry extract

1 teaspoon lemon zest (rind)

1 tablespoon freshly-squeezed lemon juice

1 1/4 cups all-purpose flour

1 1/2 cups milk

2 to 4 cups blackberries (fresh or frozen), divided

Powdered sugar (confectioner’s sugar), for dusting

Directions:

Preheat the oven to 375 degrees F. Butter an ovenproof dish, deep dish pie plate, or cast-iron pan (at least 1 1/2-inches deep).

Place eggs, 3/4 cup sugar, brandy, lemon zest, lemon juice, flour, and milk in a blender: puree till smooth.

In a mixing bowl, toss the blackberries with the remaining 1/4 cup sugar. Place three-quarters of the blackberries and their juices in the bottom of the baking dish. Pour the batter over the fruit; arrange the remaining berries on top.

Bake for 40 to 45 minutes or until the top is brown and a knife inserted into the middle of the dish comes out clean. Cake is done when the internal temperature registers approximately 160 degrees F. on your cooking thermometer.

Remove from the oven and cool for 5 minutes before serving (cake will sink slightly).

Sprinkle with powdered sugar over the top with a sieve.

Serve warm with a scoop of vanilla ice cream.

Apple Pudding Cake (“Apfel-Puddingkuchen”)

German Apple Pudding Cake

This apple pudding cake (“Apfel-Puddingkuchen“) tastes just like a traditional Apple Bread Pudding recipe.  It’s one of those easy dessert recipes that’s delicious served warm with ice cream and sprinkled with cinnamon.

Ingredients

4 apples, peeled and sliced

1 cup brown sugar

1 cup flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp cinnamon

1/2 cup milk

1 tsp vanilla or almond flavoring

2 – 3 tsp butter

Directions

Preheat oven to 400° F.

In a deep 9 X 9 inch pan, mix together the sugar, flour, baking powder, salt, and cinnamon.

Add the apple slices and mix until coated with the flour mixture.

Add the milk that has been mixed with the vanilla or almond flavoring.

Stir until everything has been moistened. Smooth out the top. Dot the butter on top.

Put on rack in oven and carefully pour the 2 cups of boiling water over the top. DO NOT STIR. (Put a baking sheet on the rack under your pan. Sometimes it bubbles over when it’s baking.)

Bake for 40 minutes or until top is golden brown.

Let cool slightly before serving. Sprinkle extra cinnamon on top if desired.

Cathy’s Corn Pudding

Corn-Pudding-600-600x300

For holiday meals, my sisters and I would make our favorite recipes to share.  My sister, Cathy, is the one who makes Corn Pudding for Thanksgiving or Christmas Dinner.  She enjoys making this dish and sharing it with everyone who comes to eat at our Holiday meals.  Here is her recipe for Corn Pudding.

Ingredients

2 pkg frozen corn

¼ cup sugar

1 tsp salt

2 eggs slightly beaten

1 tbsp flour

½ stick butter

Milk

Directions

Completely thaw corn; put into casserole dish.  Add eggs.  Mix sugar, flour and salt together and fold into corn.  Melt butter and stir into mixture.  Add milk to completely cover the mixture.  Cover and bake in pre-heated 350 degree F oven for 45 minutes.