Best Spinach Kumquat Paradise Pudding Recipes
SPINACH PUDDING
This is a wonderful tasting recipe. I have not made this yet..but had it at my neighbors house at the wake of her husband...another neighbor Jess made it and later I got the recipe from her...you will love this if you like spinach or not...enjoy!
Provided by Pat Duran
Categories Casseroles
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 325 degrees. Spray a 1 quart casserole dish with non stick butter spray; set aside.
- 2. Thaw and cook spinach according to package directions. Drain. Place in large bowl. Heat milk and butter. Pour mixture over drained spinach and combine with remaining ingredients ,EXCEPT nutmeg.
- 3. Pour into the prepared casserole dish. Sprinkle nutmeg on top. Place casserole in pan with sides. Place in oven, then pour hot water in the pan with sides ,so water comes about 1 inch deep. Bake for 50-60 minutes. Test with silver knife like you do for custards...
COOL AND CREAMY PINEAPPLE PARADISE DESSERT
I made this for the first time over Memorial Day weekend since my husband was having a craving for pineapple. I took a few other recipes, changed them up and combined them to come up with this one. My husband loved it! The crust seemed dry after I baked it but when the pudding mixture sat in it overnight, it got soft and delicious. Use low-fat or nonfat ingredients to get a delicious dessert without all the guilt! You can also add other fruit to switch it up a little. I think next time I'll add mandarin oranges and cherries along with the pineapple. (Plan ahead because this needs at least 1 hour to chill but I wasn't sure exactly how to input that into the total cook time. It took about a half hour to prepare with 1 hour chill time.) (The pictures are of the dessert before I added the whipped topping)
Provided by PSU Lioness
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Put the graham crackers into a food processor and pulse until they are reduced to fine crumbs (or use 2 1/2 c premade graham cracker crumbs but I couldn't find a low-fat variety).
- Add the sugar and melted butter to the crumbs. Pulse until everything is combined, taking care to scrape the sides often so it all gets mixed together.
- Press the mixture into the bottom of a 9x13" glass baking dish.
- Bake for 10 minutes.
- Remove from oven and allow to cool on a rack until you are able to touch the dish (about 10-15 minutes). You can also shut the oven off now.
- In a large bowl, mix the yogurt and pudding. You can use a hand mixer if necessary.
- Pour the pudding mix into the graham cracker crust and spread evenly.
- Top the pudding with the pineapple chunks.
- Top the pineapple chunks with the thawed Cool Whip topping.
- Cover and allow to chill in refrigerator until serving, at least 1 hour.
Nutrition Facts : Calories 255.3, Fat 11.6, SaturatedFat 8.2, Cholesterol 22.5, Sodium 136.3, Carbohydrate 33.2, Fiber 0.8, Sugar 32, Protein 6
KUMQUAT PECAN BREAD
I saw this recipe on the Kumquat Grower's website and decided to make it. My husband and I really enjoyed it. The kumquat fruit is extremely juicy and tasty, with a sweet outer peel and slightly tart inner flesh. But pureeing the peel and pulp together offers a sweet, fruity addition that produces a wonderful loaf that can be served as a side dish, quick breakfast (topped with marmalade) or as a snack. You can use any chopped nuts, but most copies of this recipe listed pecans as the preferred nut, and it's what I used and think it worked out well.
Provided by Northwestgal
Categories < 60 Mins
Time 1h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Lightly grease an 8x5-inch loaf pan.
- To puree kumquats: wash the kumquats and cut each one in half. Remove seeds. Place kumquat halves in food processor and process until pureed; set aside. (I actually finely chopped mine rather than pureeing them, and it worked out just fine.).
- In a mixing bowl, combine milk, eggs and oil.
- In another bowl, mix flour, sugar, baking powder, salt, and baking soda. Add liquid mixture to the dry ingredients, and stir until moistened.
- Fold in pureed kumquats and pecans.
- Bake in a 350° oven for 50-60 minutes.
- Cool and remove from pan.
GRANDMA LEE'S PARADISE PUDDING
I found this recipe in my grandmothers little notebook. she passed away in 1960's and the recipes are dated in the 1940, so its an old one for sure, I had no Idea what it would turn out like but thought I would give it a try. I'm not sure why its called Pudding" it tastes a little like a s'more I may just have to add chocolate to...
Provided by Gail Herbest
Categories Puddings
Time 10m
Number Of Ingredients 5
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.
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