Pudding

You certainly could substitute angel food cake for sponge cake in a trifle, as long as you understand that the resulting trifle will taste somewhat different. The result probably will be delicious, although not quite the same as a traditional trifle.

When you look at tapioca pearls, they do somewhat resemble fish eggs. However, they are made from a South American root starch. They are basically plant material, not roe.

The pudding itself does use ordinary every day chicken eggs in the recipe, along with the tapioca, milk, sugar, and vanilla.

A Description of electrons scattered inside the atom

I use corn starch. Cherries and juice in a sauce pan on the stove. Corn starch and water stirred in and simmer until it thickens. The filling will thicken more when it cools after baking, so about the consistency of mayonnaise.

I would say yes. I am not a Dr but babies can have egg whites after 1 year old and

the texture is not much different then say vanilla pudding or yogurt.

Tapioca has been used in traditional baby food as a thickener for years. if you read the label on Gerber banana's you will learn that they used this forever.

HOMEMADE Tapioca prepared with no sugar and coconut milk is great for spoon fed babies. IN MY OPINION.

It depends: if it's still in the box, dry, then it should have an expiration date on the package. If you've already made it, it should keep for about a week.

As long as the packaging is intact and the mix itself doesn't get wet, what could really go wrong with it? Some ingredients may break down over time, affecting the taste/color, but other than that... Still, jello and instant pudding are really, really cheap, so just go buy a new box if it's more than just a little bit past its sell-by date.

the one you can't figure out is apple upside down cake!

I don't know that there is any best rice to use. I've used many different brands of long, medium and short grain white rice to make rice pudding - and they were all good!

It contains mixed dried fruit but not usually plums.

because i like it! also it just taste good so deal with it! Its good because it has a lot of sugar. If its sugar free, it has alot of splenda... i donno...god bless the lord.

I usually keep 26-37 Pudding packs shoved in the crack of my butt.

There are many different recipes for rice pudding.

Eating it will reveeal if it was made well; if it tastes good, it proves it was made well

Yes u can your ingredients will be the same but without the bananas you use Banana Cream .... The Banana Cream Isn't As Good As The Bananas U Can Probably Use Only 1 Banana Instead Of Some Many It Really Doesn't Matter How Many Bananas You Use ...

Ingredient's:

1 large can evaporated milk

1 cup regular milk

4 egg yolks (reserve whites for topping)

1 cup sugar

1 teaspoon vanilla extract

1 to 8 bananas or Banana Cream (It Doesn't Matter)

Vanilla Wafers

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Blood sausage is another term for black pudding.

It's in the name. Tapioca is in Tapioca pudding.

recipe- * 2 sticks (1 cup) unsalted butter, softened, plus additional for greasing pan * 1 cup self-rising cake flour plus additional for flouring pan * 1 cup pitted dates (5 oz), finely chopped * 1 1/4 cups packed dark brown sugar * 1 large egg

Put oven rack in middle position and preheat oven to 350°F. Butter and flour an 8- by 2-inch round cake pan. Simmer dates in 1 cup water in a 1-quart heavy saucepan, covered, until soft, about 5 minutes. Let stand, covered, off heat 5 minutes. Beat together 1 stick butter and 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 4 minutes. Beat in egg until combined. Add flour and 1/8 teaspoon salt and mix at low speed until just combined. Add dates and mix until just combined well. Pour batter into pan and bake until a wooden pick or skewer inserted in center comes out clean, about 30 minutes. Meanwhile, melt remaining stick butter in a 2-quart heavy saucepan over moderate heat and stir in remaining cup brown sugar, 1/3 cup water, and a pinch of salt. Boil over moderately high heat, uncovered, stirring occasionally, until sugar is dissolved and sauce is reduced to about 1 1/4 cups, 2 to 8 minutes. Remove from heat and cover. Transfer pudding in pan to a rack and poke all over at 1-inch intervals with a chopstick. Gradually pour half of warm sauce evenly over hot pudding. Let stand until almost all of sauce is absorbed, about 20 minutes. Run a thin knife around edge of pan. Invert a plate over pudding and invert pudding onto plate. Pour remaining warm sauce over pudding and serve immediately. (i got this from my mums cookbook :)

I would not. Yorkshire Pudding is simple to make, but corn flour would REALLY change the texture and flavor.

Stick with wheat flour.

The plum pudding, a traditional British dessert, has strengths in its rich flavor, combining dried fruits, spices, and a moist texture that many find comforting, especially during the holiday season. Its visual appeal, often enhanced by flambéing with brandy, adds a festive touch. However, its weaknesses include a dense and heavy consistency that may not appeal to everyone, and the long preparation time required can be a deterrent for some home cooks. Additionally, its ingredients can be polarizing, as not everyone enjoys the combination of rich flavors and textures.

Well, hello there, my friend! It's okay, mistakes happen. It's best to be cautious with food safety. If pudding has been left out overnight, it's best to throw it away to avoid any potential foodborne illnesses. Remember, there are always more puddings to be made and enjoyed!

If you want to freeze jello in order to eat it frozen, Then yes it can be frozen. If you are looking to freeze jello in order to store and defrost to eat as regular jello later, then the gelatin in the jello may break down when it defrosts and make the jello mushy.

This recipe is one that has circulated through fundraising cookbooks and potluck suppers for years. This dessert requires little prepping. Dump everything in one casserole dish, and this moist chocolate cake makes its own rich, fudgy sauce. All you need is a scoop of vanilla ice cream and a spoon and you'll know why this recipe continues to be a favorite. Step 1 Preheat oven to 350 degrees F. Grease a 2-quart round casserole with nonstick cooking spray. Step 2 Place the flour, granulated sugar, half the cocoa powder, baking powder, and salt in the casserole dish and stir to combine. Pour in the milk and the oil and stir. Step 3 Sprinkle the batter with the brown sugar, the remaining cocoa powder, and the chocolate chips. Do not stir. Step 4 Combine the vanilla, the hot water and the hot half-and-half. Pour over the top of the ingredients in the casserole. Do not stir. Step 5 Bake for 30 minutes at 350 degrees F. The cake is done when the surface appears set. Let stand for 20 minutes before serving. == * 3/4 Cup all-purpose flour * 1/2 Cup granulated sugar * 1/2 Cup unsweetened cocoa powder, divided * 1 1/2 Teaspoons baking powder * 1/2 Teaspoon salt * 1/2 Cup milk * 3 Tablespoons oil * 1/2 Cup light brown sugar * 1/4 Cup chocolate chips * 1 Teaspoon vanilla extract * 3/4 Cup hot water * 1/2 Cup hot half-and-half or light cream

My mother always kept one stick of butter in a butter dish at room temperature. It would take her maybe a week to use up one stick on bread, toast, etc., and then she'd refill the butter dish with another stick from the fridge. Nobody ever had any bad effects from unrefrigerated butter, and my parents lived to be 90 and 93. If it was good enough for them, it's good enough for me, so I've been doing the same for 40 years!