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These delightful chocolate pudding pops are made with instant pudding and evaporated milk, the no-fail approach to a classic treat.
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Pumpkin pie flavor without the crust! Pumpkin puree is combined with eggs and spices in a slow cooker for a thick and creamy pudding.
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Tofu and bananas are blended together and then melted chocolate and a dash of raspberry vinegar are added. This luscious mixture than takes to the frig for a few hours and emerges as Bittersweet Banana Pudding.
cooking.nytimes.com
When it comes to pawpaw, accept no substitutes Trust us; we tried We went to a bunch of experts — scholars who specialize in fruit, plus chefs and cookbook authors who know all about the proud culinary history of Appalachia — and we asked them, “If a home cook doesn’t happen to have any pawpaw, what combination of other fruits and vegetables might work well as a replacement?” We picked up passing nods to sweet potatoes, bananas, papayas, avocados, really ripe mangoes
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Sugar, cornstarch, milk and unsweetened chocolate are cooked, thickened with egg yolks, cooked some more and then flavored with butter and vanilla before chilling.
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Brown sugar and maple syrup give this baked rice pudding its unique flavor.
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This cake is a very moist banana cake that travels well to pot lucks or picnics. It can also be baked in a 9x13 pan or an angel food cake pan. It is a family favorite.
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Baked rice pudding flavored with nutmeg and cinnamon and flecked with raisins.
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With golden raisins and a pinch of nutmeg or cinnamon, this creamy, classic rice pudding makes a quick and easy dessert that everyone will love.
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This cold rice pudding is cooked on the stove, enriched with eggs and vanilla, then refrigerated overnight before serving.
Ingredients: milk, sugar, white rice, eggs, salt, vanilla
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Tender quinoa is simmered with apple juice, raisins, and lemon juice and spiced with cinnamon and vanilla and served warm.
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