This recipe was clipped from a newspaper, date unknown but the telephone number for the company advertising on the back is both letters and numbers so this is at least a few decades old. Recipe is typed below along with a scanned copy.

IF YOU STILL have some cinnamon left, you might like to try this pudding recipe from Mrs. Clayton Whipple of Doylestown. “The hot sirup goes to the bottom,” she explained, “and you cut it in squares while warm and serve upside down. You make it plain or add nuts, or dates or raisins. And, the 2 tablespoons of baking powder are correct.”

Cinnamon Pudding

1 cup sugar
2 tbsps. soft butter
2 tbsps. baking powder
2 cups flour
1 tsp. (rounded) cinnamon
1 cup milk
1/2 cup chopped nuts, dates or raisins

Sift together dry ingredients into mixing bowl. Make a well and add butter and milk; mix well. Pour into 9×12 greased baking pan. Sprinkle chopped nuts over batter and pour hot sirup over this and bake in preheated 400-degree oven 30 minutes. Combine sirup ingredients and put on to heat while mixing batter. For sirup you’ll need 2 cups brown sugar, 2 tablespoons butter and 1 1/2 cups water. Bring to a good boil before pouring on batter.

This recipe was clipped from a newspaper, date unknown but the telephone number for the company advertising on the back is both letters and numbers so this is at least a few decades old. Recipe is typed below along with a scanned copy.

Cinnamon Cake Fluff Pudding

1/2 cup soft shortening
2/3 cup sugar
2 eggs
1 1/2 cups sifted all-purpose flour
2 tbsps. cinnamon
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1 cup sour milk

Mix together shortening, sugar and eggs; beat until well blended. Sift together dry ingredients and stir into egg mixture alternately with milk. Pour into greased, floured 9-inch square pan. Mix together 1/2 cup sugar and 1 tablespoon cinnamon; sprinkle over batter.

Bake in preheated 325-degree oven 40 to 45 minutes. Cut into squares and serve warm with cinnamon flavored whipped cream.

This recipe was clipped from a newspaper, date unknown but the telephone number for the company advertising on the back is both letters and numbers so this is at least a few decades old. Recipe is typed below along with a scanned copy.

Cinnamon Flop

1 cup granulated sugar
1 tbsp. butter
1 cup milk
2 cups flour
1/4 tsp. salt
2 tbsps. baking powder
1 cup brown sugar
1/4 lb. butter
cinnamon and nutmeg

Cream together the tablespoon of butter and granulated sugar. Sift together, flour, salt and baking powder; add alternately with milk to creamed mixture; stir until smooth. Pour into greased 8-inch square pan. Dredge top lightly with flour. Sprinkle brown sugar evenly over the top. Cut small pieces from 1/4 pound butter and poke down into the batter. Sprinkle top with cinnamon and nutmeg. Bake in preheated 425-degree oven 20 minutes. Serve warm.

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

TRADITIONAL FRESH CORN PUDDING

4 ears fresh Florida corn
2 teaspoons sugar
1 1/2 teaspoons salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
3 eggs, lightly beaten
2 cups milk
2 tablespoons butter or margarine, melted

Remove husks and silks from corn; cut kernels from cobs (makes about 2 cups). In a medium bowl combine kernels with sugar, salt, nutmeg and black pepper. Add eggs, mixing well. Stir in milk and butter. Turn into a buttered 1-quart casserole. Place in a pan of hot water. Bake in a preheated slow oven (325° F) until a knife inserted in the center comes out clean, about 1 hour.

YIELD: 6 PORTIONS

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Sunny bread pudding

3 eggs, beaten
1 1/3 cups sugar
1/4 teaspoon salt
1 1/2 cups fresh orange juice
4 cups cubes from day-old bread
1/4 cup grated coconut
2 tablespoons raisins

Preheat oven to 350 degrees. Combine eggs, sugar, salt and orange juice. Pour over bread. Stir in raisins and coconut. Bake in greased baking dish about 30 minutes, or until set. Increase heat to 450 degrees to brown peaks. Serve with orange sauce. Makes 6 servings.

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

AN UNUSUAL pudding is a good one to have on hand during the peach preservation season. It’s from Ontario where some of the finest peaches are grown.

Peach Pudding

1 cup sifted pastry flour
2 teaspoons baking powder
2 teaspoons white sugar
1/4 teaspoon salt
1 cup fresh sliced peaches
1/2 cup milk
1 cup brown sugar
2 cups boiling water
2 tablespoons butter or margarine

Mix and sift flour, baking powder, white sugar and salt. Add peaches and milk. Pour into a deep well-greased baking dish. Mix brown sugar, boiling water and butter or margarine. Pour over the pudding.

Bake at 350 degrees F. for 25 to 30 minutes. Serve hot. Makes six servings.

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Dad’s pudding

1/3 cup white sugar
1 tsp. baking powder
1 cup flour
1/2 cup milk
Pinch of salt
1 cup brown sugar
1/4 tsp. nutmeg
1 tbsp. butter
2 cups boiling water
1/4 cup raisins (optional)

Mix sugar, baking powder, flour, milk and salt well. Pour into a large greased casserole. Combine brown sugar, nutmeg, butter and boiling water. Pour this sauce over the batter and bake in a 350-375 degree oven approximately 45 minutes or until golden brown. This recipe came from Nova Scotia and is just fantastic!

This recipe was clipped from Parade magazine, date unknown. Recipe is typed below along with a scanned copy.

Rice Pudding Tiara

3 eggs
3 1/3 cups milk
2 cups cooked rice
1/2 cup sugar
1 teaspoon grated lemon peel
1 teaspoon vanilla
1/2 teaspoon nutmeg
8 small canned pear halves
Green creme de menthe

Beat eggs slightly in 2-quart casserole. Stir in milk, rice, sugar, lemon peel and vanilla. Sprinkle top with nutmeg. Set in baking pan. Fill pan halfway up side of casserole with boiling water. Bake 1/2 hour, stir gently by lowering spoon down side of casserole and moving it back and forth along bottom. Bake 50 minutes. Arrange drained pear halves on top, hollow side up. Bake five minutes longer or until knife inserted in center of pudding comes out clean. Remove casserole from baking pan. Serve warm or cold; just before serving fill pear hollows with green creme de menthe. Makes 8 servings.

FROM PARADE’S TEST KITCHEN