Best 6 Saltine Cracker Pudding An Old Penndutch Recipes

SALTINE CRACKER PUDDING

Steps:

• Beat egg yolks and sugar together in a bowl with an electric mixer until fluffy and pale yellow, 1 to 3 minutes. Heat milk in a large saucepan over medium heat, and whisk in the egg yolk mixture until smooth; boil for 1 minute. Mix in the coconut and cracker crumbs; bring to boil, reduce heat to low, and simmer the mixture until thick, about 5 minutes.
• Beat the egg whites in a glass or metal mixing bowl with an electric mixer until they hold stiff peaks; gently fold into the coconut mixture, and mix in the vanilla extract. Serve warm or cold. Refrigerate leftovers.

SALTINE CRACKER CANDY WITH TOASTED PECANS

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange saltines in a single layer on foil., In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir 3-4 minutes or until sugar is dissolved. Spread evenly over crackers., Bake 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with pecans. Cool slightly., Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container.

CRACKER CUSTARD

Steps:

• Stir in a large pot: sugar, eggs, all evaporated milk, and water.
• On medium heat, let mixture cook until it steams.
• Taste for sweetness, add more sugar if needed.
• Add two teaspoons of corn starch to the 2 tablespoons of cold water and wisk.
• Add the cornstarch water and vanilla to the milk mixture in the pot, bring to a boil.
• Take off heat.
• Crush cracker slightly, leaving some big chunks and add one pack of crackers at a time to milk mixture.
• Mix well.
• Add more crushed crackers if too soupy.
• Once satisfied with the consistency, spoon into a casserole dish and spread even.
• Store leftovers in fridge for upto a 5 - 7 days.
• Note: She enjoys this slightly warmed and my husband enjoys it cold. I like condensed milk drizzled on top.

AMISH CRACKER PUDDING

Steps:

• scald milk in saucepan -- add beaten egg yolks.3/4 cup sugar, cracker crumbs and coconut.mix well --
• cooking and stirring constantly.till thickened.
• remove from heat and stir in vanilla.
• pour into sprayed 3 quart baking dish --
• beat egg whites till stiff and gradually add 1/2 cup sugar to make a meringuw --
• spread over pudding and put in oven long enough to nicely brown meringue tips.
• be careful not to burn.

SALTINE CRACKER PUDDING

Steps:

• Beat egg yolks and sugar together in a bowl with an electric mixer until fluffy and pale yellow, 1 to 3 minutes. Heat milk in a large saucepan over medium heat, and whisk in the egg yolk mixture until smooth; boil for 1 minute. Mix in the coconut and cracker crumbs; bring to boil, reduce heat to low, and simmer the mixture until thick, about 5 minutes.
• Beat the egg whites in a glass or metal mixing bowl with an electric mixer until they hold stiff peaks; gently fold into the coconut mixture, and mix in the vanilla extract. Serve warm or cold. Refrigerate leftovers.

SALTINE CRACKER PUDDING AN OLD PENN.DUTCH RECIPE

Steps:

• In a saucepan gradually stir milk into egg yolks.Add 1/4 cup sugar. Cook and stir over medium heat till thick and bubbly. Remove from heat. Stir in crackers, coconut and vanilla. Pour into a 1 quart casserole dish. Beat egg whites till soft peaks form. Very gradually add 1/2 cup sugar, beat till stiff peaks form. Spread over hot pudding. Bake at 350 for 12 to 15 minutes. Serve and enjoy!
• * NOTE: Speaking of crackers, I just came across A JAP member.. Barbara Pendly recipe for: "DEPRESSION APPLE PIE" Made with CRACKERS. Plain ole saltine crackers. This was before RITZ came along!! NOT RITZ CRACKERS. check it out.....Looking good.