Chocolate Pudding Fudge

1 cup semi-sweet chocolate chips

1/4 cup + 2 T. butter

1/3 cup water

1 pkg. instant chocolate pudding

3 cups icing sugar

 

Melt chips, butter and water in a large microwaveable bowl for 1 minute on high. Stir and repeat if needed. Whisk in the chocolate pudding for 2 minutes. Add the icing sugar, one cup at a time. Spread into an 8x8 baking dish lined with parchment paper and refrigerate until hard. Cut into small squares and keep refrigerated.

*This also works great with vanilla instant pudding.

Party Marshmallows

1 can sweetened condensed milk

1/3 cup margarine or butter

5 toffee bars (Mackintosh, 280 g total)

large marshmallows

Rice Krispies cereal

 

Melt the milk, margarine and toffee on low heat until smooth. Poke toothpicks into the marshmallows. Dip marshmallows in melted toffee, roll in Rice Krispies, and place on cookie sheets lined with waxed paper. Freeze and store in an airtight container.

Peach Cobbler

3 peaches, diced

1/4 cup sugar

1/2 cup butter

1/2 cup sugar

1 tsp. vanilla

1 cup flour

1 tsp. baking powder

pinch of salt

1/2 cup milk

Combine peaches and 1/4 cup sugar, spread in an 8x8 pan. Combine the rest and spread over top of peaches. Bake 40 minutes at 350.

 

This version also works with canned peaches, if you drain them first. I would also cut the sugar in half that you sprinkle on them in the pan.

 

Version 2:

28 oz. can of sliced peaches

1 yellow cake mix

1/2 cup butter

1/2 tsp. cinnamon

Pour peaches with juice in 9x13 pan. Top with cake mix. Dot with small slices of butter, sprinkle with cinnamon. Bake 45 minutes at 350.

Rice Pudding

The perfect solution for leftover rice.

2 cups cooked rice

1/2 cup sugar

2 cups milk

2 eggs, beaten

1/2 tsp vanilla

1/2 tsp cinnamon

raisins (optional)

Mix well and microwave 9 minutes, stirring every 3 minutes, until boiling and slightly thickened. Refrigerate to thicken completely.

Raised Doughnuts

2 T. quick rise yeast
1/2 c. lukewarm water
1 tsp. sugar
1 cup warm milk
1/4 c. shortening
1/2 c. sugar
1 tsp. salt
2 eggs
4 1/2 c. flour

I dump this all into my mixer and let it go. Let it rise for about 15-20 minutes, then roll it out and cut out doughnut shapes (I use a plastic child's cup for the outside and the end of my biggest kitchen funnel for the hole). Don't be afraid to roll the dough pretty thin because these puff up a lot while frying. Cover and let rise another 15 minutes on the pan, then deep fry them until they are done. I use canola oil at 375 degrees. When fried, place them directly into the glaze to coat them.

Glaze: Mix icing sugar and water until you have a thin glaze.

Makes about 40-45 doughnuts.

Other flavour options: Instead of glazed, you can roll them in cinnamon sugar (about 1/2 c. sugar and 1 tsp. cinnamon) or just icing sugar by itself. We like the glazed the best.

Bread Pudding with Rum Sauce

3 eggs, slightly beaten
3/4 cup sugar
3 cups milk
1 large apple, unpeeled, diced
3 cups bread cubes
1/2 cup raisins (optional)
1 tsp vanilla
1 tsp cinnamon

Mix and pour into a buttered casserole dish. Top with bits of butter and sprinkle with a little sugar and nutmeg. Bake for at least 40 minutes at 350 until top is browned and pudding is set.

Rum Sauce:
1 cup milk
1/2 cup sugar
4 T butter
2 T flour
1/4 cup cold water
1/2 tsp nutmeg
1 tsp rum flavouring

Combine milk, sugar and butter. Bring to a boil. Combine flour and cold water until smooth and stir into milk mixture. Cook over medium heat until thick. Remove from heat and stir in nutmeg and rum flavouring. Top each serving of bread pudding with rum sauce and enjoy!

Gooey Popcorn

3/4 cup sugar
1/2 cup butter
1/4 cup corn syrup
1/4 tsp cream of tartar

Bring to a boil in a saucepan. Remove from heat and add:

1/4 tsp baking soda
1/2 tsp vanilla

Pour over a batch of air-popped popcorn and toss to coat.

Tapioca Pudding

1 egg, beaten
1/4 cup sugar
pinch salt
2 3/4 cups milk
3 T Minit tapioca
3/4 tsp vanilla

Mix everything except vanilla in an 8 cup glass measuring cup or microwaveable bowl. Let stand 5 minutes. Microwave on high 8-11 minutes until boiling, stirring every 3 minutes. Stir in vanilla. Chill until cooled and solid, stirring once after 20 minutes.

This recipe also works well with real tapioca. Soak 1/2 cup of pearl tapioca overnight in a cup of water. When making the pudding, drain the tapioca and add it in place of the Minit tapioca. Cook in the microwave like normal.

Fruit Crisp

I usually make this recipe with apples or rhubarb but I've also tried it with peaches and strawberries. A double recipe makes a 9x13.

Crumbs:
1/2 cup melted margarine
1 1/2 cups oatmeal
2/3 cup brown sugar
1/4 cup flour
1 tsp cinnamon
1/2 tsp allspice

Fruit:
4 cups fruit, chopped
3/4 cup sugar
1 1/2 T flour

Mix the fruit with sugar and flour and spread evenly in an 8x8 pan. Combine the crumbs (add the margarine last) and spread on top. Bake 45 minutes at 350. Serve warm with ice cream.