Pudding

Some pudding is kosher, some is not. You need to find pudding with a reliable hashgacha.

according to customer service at Royal,it has been discontinued.

Yorkshire Pudding is a traditional Yorkshire food. It was normally used in the poorer households as a starter before the main course to fill people so they wouldn't eat too much of the expensive meat.

Of course, there are many ways of eating it, in some areas with a few currants covered in sweet raspberry vinegar.

Yes all chocalate is bad for dogs.It has theobromine in it which dogs can not digest and it kills the heart.

Don't feel guilty about eating one of these low fat brownies. They make a wonderfully chocolately treat with very little of the original fat. Sometimes I add a teaspoon of peppermint extract to make a minty version. Or you could add some chopped walnuts for a little crunch. * 1/2 cup all-purpose flour * 1/2 cup whole wheat flour * 1 cup firmly packed light brown sugar * 3/4 cup cocoa powder * 1/2 tsp baking powder * 1/4 tsp salt * 1 egg or 2 egg whites * 1 tsp vanilla extract * 1/4 cup unsweetened applesauce or prune puree * 1/4 cup reduced-fat sour cream * 1/4 cup fat-free milk Preheat oven to 350 degrees. Coat an 8-inch square baking pan with nonfat cooking spray. In a medium bowl, stir together flour, sugar, cocoa, baking powder and salt. In a large bowl, lightly beat egg if using, or place egg whites in bowl. Add vanilla, applesauce, sour cream and milk. Whisk until well blended. Add dry ingredients and mix until just moist. Empty batter into pan and bake for 25-30 minutes. The center should still be slightly soft. Cool in pan for a few minutes and continue to cool on a wire rack. Makes 16 brownies. Per Serving: Calories 111, Calories from Fat 13, Total Fat 1.5g (sat 0.7g), Cholesterol 14mg, Sodium 66mg, Carbohydrate 22.1g, Fiber 1.9g, Protein 2.3g

The word pudding may be a small problem. If you mean pudding, as known in America, which is a boiled or baked egg/milk concoction, the Romans were not known for these types of dishes because milk was rarely, if ever, used in their cooking. However if you mean pudding as a general dessert as known in Great Britain, the Romans had a lot. Their preferences were fruit and nuts, either fresh, dried or blended into pastries, which was topped with honey. They also had a type of souffle that some writers liken to cheesecake. They had a forerunner of baklava, with nuts and honey wrapped in layers of thin pastry. However, their all time favorite was fresh apples.

Fudge will naturally set and become slightly firmer as it cools. This can be allowed to happen naturally at room temperature, but that will take quite some time. Instead, to make fudge ste faster, cover it with wax paper or aluminum foil and place in the fridge or freezer.

Corn bread was not invented. It was a product of cultural exchange and practical necessity. Corn [aka maize] is a new world food. Native Americans were cooking with ground corn long before the European explorers set foot on New World soil. The food we know today as "corn bread" has a northern European (English, Dutch, etc.) culinary heritage. Why? Because the new settlers often had to "make do" with local ingredients [corn meal] when their traditional ingredients [finely ground wheat] were in short supply. When colonial American recipes carried the name "Indian" in their title (Indian bread, Indian pudding) it was because one of the ingredients was cornmeal.

Source: http://www.foodtimeline.org

East to west, representing the journey of the three wise men, and let everyone take a try and make a wish while stirring.

Whoever said add butter, eggs and barbecue sauce it silly!

I have never tasted barbecue sauce flavoured ice cream, I don't think many people have.

Any way, yes you can make ice cream from milk but you will need other ingredients too.

Here they are:

The simple way to make ice cream is with

Milk

Sugar

Cream

and any flavouring you like!

Hope you understand my answer very clearly and hope it comes in handy as well

your faithful Shannellem xx

~

My parents, grandparents and their grandparents (back to the 1800's) used pretty much the same. 4 eggs beaten, 2 cups sugar, 1 tsp vanilla, 1/2 tsp salt, 1 quart fresh cream just gotten from the cow (you separate it yourself before taking it to the house) and 1 quart of milk.

Make sure you have all parts to the manual crank ice cream maker, forgetting the dasher can make the person outside doing it in -30 temp rather testy.

Whip all the above together, dump into your clean can, put in dasher, lid on and take to the wooden ice cream cream bucket. Insert it, put crank top on, pack with ice and snow and occasionally add ground salt of some sorts--often canning salt, find a couple kids to take turns sitting on the top (more traction) upon a rag rug, and start turning. If lucky enough to have had a power drill, you inserted this into where the handle is attached and cheated the time. After it would not turn any more, you set it all aside for about an hour to cure in the frigid temps.

!!

FAST FORWARD to what I do in 2011. Raised on the above, I knew there had to be more shortcuts than going electric only. I have a 1/2 gallon maker now and so the following:

4 cups half and half (reduced fat, flavor still there)

1 3/4 cups sugar

1/4 tsp table salt (any is good)

1 TB vanilla

1/2 cup processed egg beaters liquid

WHIP TOGETHER, put into ice cream can, put into electric base holder, lock down lid with dasher in place and add ice cubes as you start the machine. Layer ice, layer of salt (I use canning salt for best results). Total salt should be about 1/3 to 1/2 cup.

This takes about 30 minutes if I do it at the kitchen sink. Shorter if outside in the cold. When the machine stops unplug so you don't burn out the motor (frequently happens with now day machines). If you can take the time to cure it, fine. But I quickly open and scrape it to a 1/2 gal tupperware container and pop into the freezer to finish.

It is a misquotation of a 17th century remark by William Camden ". The proof of the pudding is in the eating". The original makes sense while the flawed remark is senseless. Its misuse is similar in that respect to other foolish utterings such as "irregardless" and "I COULD care less".

Christmas puddings in earlier times were made with vegetables. The root vegetables were eventually omitted but Christmas pudding still includes a token carrot.

1 loaf of white bread crumble bread in bowl add 1 stick of melted butter 1 cup of raisins 1 cup of shredded coconut 1 1/2 cup of hot water from sink 1 teaspoon of vanilla extract 1 teaspoon nutmeg mix together with hands place in baking pan and bake until golden brown

Milk is added to instant pudding primarily for texture, taste, and appearance. Milk gives the pudding a smoother feel, a richer taste, and a cloudier appearance.

To make a substitute for sweetened condensed milk use 3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes.

The superstition goes that if a man finds a button in pudding he will become famous.

Most chocolate pudding recipes I find are egg free.

However a chocolate pudding that uses eggs yolks is essentially a chocolate custard. If you used whole eggs in a custard it would not set the same as when made the usual way with just yolks. Some custards do have beaten egg white added separately after they set.

Note: there is a British recipe for steamed "chocolate pudding" that uses whole eggs, but its texture is more like a cake than pudding.

110 calories in a normal sized banana.

Yes, you can freeze white pudding. You can do this by putting it in a freezer for a few hours or even overnight.

that i dum and we don't need to learn it if we don't wana de scientist

It is a pudding that is made up of a sponge mix then topped with sugar and butter and flavors ( spices, chocolate powder, fruit juices) etc then boiling water added and it is cooked and the water and added ingredients saturate the sponge and end up a syrup or sauce on the bottom, sponge will be very light as it has been baked and steamed at the same time, one of the best puddings you can make but unfortunately doesn't look stunning.

Muslims can eat pudding but only halal ones which do not contain alcohol, as most puddings do. Part of the reason Muslims are not allowed to drink alcohol is because it can get addicting. Also it is because you can do very bad things like beat peopkle and start fights. Alcohol is a very dangerous things and I hope this message gets spread every where. Allah has forbidden it for our own good like why women have to wear burqas. So please do not think it is to torture us or test us. It is so we don't do wrong things.

Follow Islam the right way,

sincerly sediqa aziz

Yes.

how long can you freeze pease pudding for