GRAPE NUT PUDDING
This was my mother-in-law's recipe. It is very good. That is all I can say. If you like Grape Nut Pudding, I think you'll like this. I always double the original recipe, so the ingredients below are for the double one, but if you want a smaller one, you can cut it in half.
Provided by Mimi in Maine
Categories Dessert
Time 1h5m
Yield 1 pudding
Number Of Ingredients 6
Steps:
- Butter a 1 1/2 quart casserole.
- Soak Grape-nuts in hot water for a short while.
- Put into the casserole.
- Add the butter, milk, sugar, eggs, and vanilla; mix well.
- Bake in a pan of water in a 350°F oven for 30-45 minutes, maybe more, depending on your oven.
- Before taking out, check to see if it is firm in the middle.
Nutrition Facts : Calories 1546.9, Fat 66.3, SaturatedFat 35.8, Cholesterol 911.2, Sodium 865.5, Carbohydrate 181, Sugar 134.7, Protein 57.3
BAROSSAN ROTE GRUTZE (RED GRAPE SAGO PUDDING)
(rota-gritz-ah) This is the stuff kids in the the Barossa Valley, in Australia, grow up on. The Silesian migrants brought the recipe when they settled the Valley however it was made with berries in their homeland. Usually served as dessert with cream, it can be eaten as breakfast during festivals. Preferred grapes are Shiraz or Mataro (Mouvedre). Please note: start with fresh grapes not juice - I had to do the recipe this way for Zaar. Hard to give exact measurements as depends on juiciness of grapes. (Australian tablespoon = 20mL)
Provided by auntchelle
Categories Breakfast
Time 1h15m
Yield 1 bowl
Number Of Ingredients 2
Steps:
- Extraction of juice from grapes: either use the finest setting on a food mill or puree the grapes in a food processor and strain the juice through a sieve, pushing down on the solids to extract as much juice as you can.
- Measure the juice into a non-reactive saucepan and bring it gently to a simmer. For every 550 mL of juice, gradually stir in 2 tablespoons sago. Simmer gently, stirring occasionally, until sago is clear and pearl-like. Watch as it can stick easily. This should take 45-50 minutes.
- Pour the rote grutze into a serving dish and allow it to cool. Chill, allowing it to set slightly.
- Serve with beautiful rich, runny cream.
GRAPE-NUTS PUDDING
Make and share this Grape-Nuts Pudding recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients in a bowl and beat with hand beater.
- Pour into 9x12-inch baking dish.
- Bake 1 hour at 350°F (or till done).
CONCORD GRAPE TAPIOCA PUDDING
Steps:
- Combine all of the ingredients in a large saucepan and mix well. Cook over medium heat, stirring constantly, until the mixture comes to a boil, about 15 minutes. Remove from the heat and let cool at room temperature for 20 minutes, stirring once. Spoon into individual dishes and chill in the refrigerator until the tapioca sets, about 45 minutes.
- Top with whipped cream, and serve.
GRAPE JUICE TAPIOCA PUDDING
This is a 1970 grape juice desert, from an old Indiana Church cook book. Good to serve anytime. Great with whipped cream on top!
Provided by Nancy J. Patrykus
Categories Puddings
Time 15m
Number Of Ingredients 5
Steps:
- 1. Put 2 cups of grape and 2 cups of water into a 4 qt. saucepan, add tapicoa and heat on medium heat, stirring constantly..When mixture starts to bubble, add remaining grape juice, and stir constantly, adding sugar, and vanilla.Cook till heated. Remove from heat, and let cool. The pudding will thicken as it cools. Great served with a dollop of whipped cream.
- 2. I have concord grapes on my back fence, and have canned and frozen many quarts of juice. I make grape jelly when ever I run low. A real treat. If you were here I would share some with you. Better than store bought!
GRAPE ALMOND BREAD PUDDING
Its funny how I got this recipe. The other day, I was thinking to myself that this year for Valentine's day, I will make something other than a chocolate cake for my family. But the question was - Make what? This evening, I got a huge gift box from Auntie Nez(Chef Inez Willenborg on Zaar) and this recipe was crumpled up in a newspaper in her box! Normally, I would have thrown out the crumpled paper and kept her gifts. But something made me open the paper and I was thrilled to find this dessert in there! It looks wonderful to me. I'm sure it tastes great too, especially with all the topping of vanilla ice cream and maple syrup! YUM YUM YUM! This can be served warm or at room temperature or chilled, as desired. You can top it off with vanilla ice cream or whipped cream or drizzle with maple syrup and enjoy! Served anyway you like it, this dessert is bound to win you over! I hope you enjoy this!!
Provided by Charishma_Ramchanda
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bake the bread cubes in a 350F oven for 10 minutes or until lightly toasted.
- Beat eggs, one at a time, in a large bowl.
- Add sugar and cream well.
- Mix in nutmeg, milk, half and half and essence.
- Add toasted bread cubes and grapes.
- Mix well.
- Spoon bread mixture into a lightly buttered 2 quart baking dish.
- Sprinkle almonds and drizzle butter over the top.
- Bake at 350F for 35 minutes or until the top is golden and a knife inserted in the center comes out clean.
- Serve warm.
- Note: 2 cups milk or 2 cups half and half may be substituted for 1 cup each.
Nutrition Facts : Calories 276.7, Fat 12.9, SaturatedFat 6.2, Cholesterol 131.5, Sodium 245, Carbohydrate 32.1, Fiber 1.3, Sugar 16.2, Protein 8.4
GRAPE-NUT PUDDING
A New England favorite! Served in many restaurants from Maine to Massachusetts. Many of my friends here in Florida had never heard of grapenut pudding until I made it. I had to give them all the recipe.
Provided by Alan in SW Florida
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, pour scalded milk over the grape-nuts and let sit 5 minutes.
- In a medium bowl, beat eggs, sugar, salt and vanilla. Add to the milk and grape-nuts, and stir a couple of times.
- Pour into a greased 2-quart casserole dish. Sprinkle generously with ground nutmeg. Set the casserole dish in a larger pan and pour very hot water until halfway up the sides of the casserole dish. Bake for about 1 hour, or until a knife inserted 1 inch in the center comes out clean.
- Serve warm or cold in individual dessert bowls with whipped cream.
Nutrition Facts : Calories 240.3, Fat 7.1, SaturatedFat 3.6, Cholesterol 110.1, Sodium 186.8, Carbohydrate 36.2, Fiber 1.3, Sugar 20.7, Protein 8.9
GRAPE JUICE PUDDING
A light summertime dessert.
Provided by Mikekey * @Mikekey
Categories Puddings
Number Of Ingredients 6
Steps:
- Combine sugar, cornstarch and water in a bowl to make a paste.
- Heat grape juice in a saucepan over low heat until it simmers. Stirring constantly, slowly add the cornstarch paste. When the mixture is clear and thickened, remove from heat.
- Pour into 4 individual bowls and chill.
- Serve with a dollop of whipped cream, and a couple of mint leaves.
GRAPE NUT CUSTARD PUDDING
A classic New England dessert, Grape-Nut Custard Pudding is a lightly-sweetened egg custard combined with Grape-Nuts cereal, cinnamon, and nutmeg.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F and heat a kettle of water to just below boiling.
- Generously butter the bottom and sides of a glass baking dish (either 13 x 9 or 9 x 9 - see notes).
- Place the Grape-Nuts cereal in a large bowl and set aside.
- Scald the milk in the microwave or a saucepan and pour it over the cereal, reserving 1/2 cup for tempering the eggs.
- Set aside for 5 minutes to start softening the cereal.
- While the cereal soaks, whisk the eggs, vanilla, sugar, cinnamon, and salt together until the sugar is dissolved and the mixture is a little frothy.
- Start whisking the reserved milk into the eggs, 1 tablespoon at a time.
- Once the eggs are tempered, add them to the bowl with the milk and cereal.
- Stir to combine, pour the mixture into the prepared baking dish and sprinkle some extra cinnamon and nutmeg over the top.
- Place the baking dish into the center of a large roasting pan and carefully pour the hot water into the outer pan to a depth of about 1-inch. If you aren't familiar with baking custard in a water bath (bain-marie), click here for a more detailed explanation.
- Carefully place the pan in the oven and bake for 45 to 55 minutes, or until the pudding pulls away from the edges of the dish slightly and a butter knife inserted into the center comes out clean.
- Remove the pudding from its water-filled outer container and set the dish on a cooling rack to cool completely.
- To serve, cut into squares for serving and top with whipped cream if desired.
GRAPE PUDDING
The description of this recipe intrigued me so much I actually bought the recipe from a recipe want-ad in one of the cooking magazines about 30 years ago. The seller was Janis Lingenfelter of Nebraska and she called this a "keepsake recipe." This will remind you of the marshmallow thickened pies that are so popular in the summer. But this is not used as pie filling -- it is served in pretty dessert dishes. Kids like this really well, and they can help make it, too.
Provided by Lorraine of AZ
Categories Dessert
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 3
Steps:
- Heat the grape juice until hot but not boiling. You can do this in the microwave.
- Add the marshmallows and stir until blended and melted. Cool.
- When cool, add the whipped cream (Cool Whip works just as well) and fold in well. Set in refrigerator until time to serve.
Nutrition Facts : Calories 280.9, Fat 4.6, SaturatedFat 2.8, Cholesterol 15.2, Sodium 73.3, Carbohydrate 60.6, Fiber 0.1, Sugar 46.4, Protein 2.1
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