Peach Cottage Pudding

1 (29 ounce) can sliced peaches
1/4 cup chopped nuts
1/2 cup Log Cabin? Syrup
2 tablespoons Minute? Tapioca
1/4 cup butter or margarine
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 1/2 cups Log Cabin? Pancake and Waffle Mix
1/2 cup milk

Drain peaches, reserving 3/4 cup of the syrup. Place peaches in well-greased 9-inch square baking dish and sprinkle with nuts.

Combine measured peach syrup with 1/2 cup syrup and the tapioca. Pour over peaches; set aside.

Cream butter. Gradually beat in sugar. Add egg, vanilla extract and spices, beating until well blended. Add pancake mix alternately with milk, beating after each addition until smooth. Carefully spread over peach mixture. Bake at 350 degrees F for 45 to 55 minutes or until cake tester inserted into center of cake comes out clean.

Serve warm with additional pancake and waffle syrup, if desired.

Peach Brulee

8 to 10 fresh peaches, sliced, peeled
2 tablespoons lemon juice
2 tablespoons granulated sugar
1/2 cup sour cream
1/2 cup light brown sugar

Put peaches in 1-quart buttered casserole and sprinkle with lemon juice and white sugar. Spread sour cream evenly and dot evenly with brown sugar. Put under broiler just long enough to caramelize. Watch carefully.

Margarita Parfaits

2 (8 ounce) containers lime yogurt
1 tablespoon triple sec
1 tablespoon tequila
1 teaspoon lime zest
8 ounces Cool Whip, thawed

Mix yogurt with triple sec, tequila and lime zest. Fold yogurt mixture into dessert topping until well incorporated. Spoon into margarita glasses and garnish with a slice of lime.

Nut Pudding

6 eggs, separated
1 1/2 cups granulated sugar
1 1/2 cups finely chopped nuts
1 teaspoon vanilla extract
1 teaspoon baking powder
2 heaping tablespoons all-purpose flour
1 1/2 pints whipping cream, whipped
Vanilla extract, to taste
Sugar, to taste

Beat egg yolks. Add the 1 1/2 cups sugar, then fold in the stiffly beaten egg whites. Add nuts, the 1 teaspoon vanilla extract and baking powder mixed with flour. Bake in 3 cake pans lined with paper and greased and floured at 380 degrees F for 19 minutes. Turn out of pans to cool.

Meanwhile, whip cream and add vanilla extract and sugar to taste. Stack layers with whipped cream several hours before serving.

Keeps 2 or 3 days in refrigerator.

Normandy Chocolate Mousse

12 ladyfingers, split
3/4 cup margarine
1 3/4 cups sifted confectioners’ sugar
1/4 cup milk
1 1/2 teaspoons vanilla extract
1 teaspoon rum extract
4 ounces unsweetened chocolate, melted
6 egg whites
1/2 cup coarsely chopped pecans
Whipped cream

Line 13 x 9-inch pan with wax paper. Arrange ladyfingers around sides and bottom of pan. Cream margarine. Gradually add sugar, creaming until light and fluffy. Add egg yolks, one at a time. Beat until smooth after each addition.

Blend in milk, vanilla and rum extracts. Blend in chocolate. Beat egg whites until stiff but not dry, and fold into chocolate mixture. Fold in pecans and pour into prepared pan. Refrigerate overnight.

To serve, invert on serving plate; remove wax paper. Decorate top with whipped cream and cut into slices.

Yields 12 to 15 servings.

Noodle Pudding

3 cups uncooked noodles
2 eggs, well beaten
1/4 cup brown sugar
1/4 cup melted butter
1 1/2 cups milk
1 tablespoon lemon juice
2 tablespoons almond extract
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup raisins

Cook noodles and drain well. Combine with remaining ingredients and put into a well-buttered casserole. Bake at 350 degrees F for about 45 minutes.

Nesselrode Pudding

5 eggs, separated
1/2 cup granulated sugar
2 cups hot milk
2 envelopes unflavored gelatine
1/2 cup cold water
3 tablespoons blanched, chopped almonds
2/3 cup raisins
Small piece of citron, finely cut
Salt
1 teaspoon vanilla extract

Beat egg yolks with sugar; stir in hot milk. Cook in double boiler until custard coats the spoon, stirring constantly.

Dissolve gelatine in cold water. Add to hot milk mixture and stir until dissolve. Then add almonds, raisins, citron and a little salt. Cool until the mixture is thick enough to mound on a spoon.

Fold in the beaten whites and vanilla extract. Chill in a mold until firm. Unmold.

Serve with plain or whipped cream.