Cooking - for a new lifestyle (Our Test Kitchen)

6 servings Preparation 10 minutes Cooking 10 minutes Standing 3 hours 130 calories per serving 1/4 cup pearl tapioca (quick-cooking) 1 large egg 2 cups 2% milk 4 tbsp sugar 1/4 tsp salt 1/3 cup unsweetened coconut flakes (optional) Warm up the milk on the stove or in a microwave oven 1-2 minutes until lukewarm. Add the tapioca, salt and sugar to a saucepan.  Mix and add the warmed milk.  Cook over very low heat for 5 minutes with stirring. Separate the egg white from the yolk.  Put the white in a bowl and add the yolk to the saucepan.  Cook an additional 5 minutes over low heat, with stirring.  Remove the saucepan from the heat. Beat the egg white to form stiff peaks using an electric mixer, then fold them very gently into the tapioca mixture. Portion out the pudding into small serving bowls.  Sprinkle with coconut flakes.  Chill at least 3 hours before serving. From www.sos.cuisine.com

I have a stack of recipes I've been planning to post here . . . but this one is a real favourite.  If I didn't fear I would eat the entire pudding, I would make some right now. 1/2 cup sifted enriched flour 1 tsp baking powder 1/2 tsp salt 1/3 cup sugar 1 tbsp cocoa 1/4 cup milk 1 tbsp melted shortening 1/2 tsp vanilla 1/4 cup chopped nuts 1/2 cup firmly packed brown sugar 2 tbsp cocoa 3/4 cup boiling water Sift flour with baking powder, salt, sugar and 1 tbsp cocoa into bowl.  Add milk, shortening and vanilla; mix only until smooth.  Add chopped nuts.  Turn into a greased casserole or small baking dish. Mix brown sugar and 2 tbsp cocoa together and sprinkle over batter.  Pour boiling water over top of batter.  This forms a sauce in bottom of pan after pudding is baked.  Bake in a moderate oven (350 F) for 30 to 40 minutes. Serves 6 to 8.

I'm sure this dish has a more sophisticated name, but in our family it is referred to as "Green Glop" or "Body Filler".  Despite the silly names we've given it, this salad/dessert/whatever is delicious and a Must Have at family gatherings. 1 large Cool Whip 1 instant pistachio pudding mix 1 19 oz. crushed pineapple 2 cups mini marshmallows Mix together and chill before serving.

Ok, I am making a layered strawberry shortcake but need a light whip cream style icing. 1cup milk 1 pckg vanilla pudding (any kind) 1/4 cup icing sugar Beat until smooth then fold in: 1 tub of cool whip/no name frozen topping Refrigerate until thickened and spread on angel food cake layers. I cut an angel food cake into 3 layers and layered strawberries and this icing between each layer. YUMMMMMMMM! "Bon Appetit!"

The Magic of Jell-o Recipe Book pg 93 1 pckg Devils Food/chocolate cake mix 1 pckg chocolate pudding mix 2 individual vanilla/plain yogurt cups 1/2 cup vegetable oil 1/2 cup water 4 eggs 3 tbsp almond liqueur/1 tsp almond/vanilla extract 1 cup chocolate chips 1 cup chocolate chipe 2 tbsp butter 2 tbsp almond liqueur 1/2 tsp vegetable oil 1/2 cup sliced almonds Mix together first 6 items for 4 minutes with mixer on medium. Stir in chocolate chips. Pour into greased/floured fluted pan(bundt pan). Bake at 350 for 55-60 minutes. Let cool in pan for 15 minutes. Remove and leave to cool complettely on wire rack. Melt chocolate with butter over low heat on stove. Stir in liqueur and oil. Spoon over cake. Garnish with almond slivers and chocolate curls. "Bon Appetit!"

The Magic of Jell-o Cookbook pg 50 1 1/2 cups cold cream/milk 1 package instant chocolate pudding 1/2 tub cool whip/no name whip topping 1/2 cup chocolate chips 1 cup mini marshmallows 1/4 cup chopped nuts (optional) 1 prepared graham or chocolate wafer pie crusts Pour milk into a large bowl. Add pudding mix. Whisk for 2 minutes. Let stand 5 min or until slightly thick. Fold in whip cream, chocolate, marshmallows and nuts. Spoon into crumb crust. Freeze pie until firm, approx 6 hours or overnight. Remove from freezer 10 minutes before serving. Store leftovers in freezer. Serve with leftover whip cream topping if desired. "Bon Appetit!"

The Magic of Jell-o Cookbook pg 79 Prep 15 minutes. 12 wafer cookies (chocolate or vanilla) 2tbsp instant coffee 1/4 cup hot water 1 1/2 cups cream or milk 1 package of vanilla instant pudding 1/4 tsp cinnamon 3/4 tub cool whip 2 squares of bakers chocolate or equivalent place cookie at the bottom of muffin pan Dissolve coffe in hot water in medium size bowl. Add cream, pudding mix and cinnamon. Whisk for 2 minutes. Let stand for 5 minutes or until slightly thick. Fold in cool whip. spoon on top of cookie n muffin pan. Freeze until firm, about 6 hours. Remove from pan and serve drizzled with melted chocolate. Makes 12. Garnish with chocolate covered coffee beans. I served these instead in mini shot glasses and it made 24 shooters! "Bon Appetit!"

This is from The Good-to-Go-Cookbook , by Kathleen Cannata Hanna. It can be found on page 289. This was super easy to make and you probably have everything in the house already to make it, which is a real bonus in my opinion. Prep time: 5 mins Cook time: 15 mins Yield: 6 servings 1/2 cup sugar 1/3 cup all-purpose flour 1/4 tsp salt 2 1/2 cups milk 2 cups cooked rice (instant is fine) 2 eggs 1/2 cup golden raisins, optional (I did not include) 1/2 tsp cinnamon 1/4 tsp ground nutmeg 1 tablespoon pure vanilla extract Directions: Stir together the sugar, flour and salt in a medium saucepan. Whisk in the milk until smooth. Add the rice. Cook over medium heat, stirring constantly, until the mixture comes to a boil, about 10 mins. Boil for 2 minutes longer and remove from heat. Beat the eggs in a small bowl. Slowly add 1 ladle of the hot pudding mixture into the eggs, briskly stirring the the egg/pudding mixture. Still off the heat, pour beaten egg and pudding mixture back into the rest of th...