COOKIE PUDDING RECIPES

Steps:

• In 2-quart heavy saucepan, mix granulated sugar, cornstarch and salt. Gradually stir in eggnog and egg yolks with whisk. Cook over medium heat, stirring constantly, until pudding thickens and coats back of spoon, about 5 minutes. Remove from heat; stir in bourbon. Spoon into small bowl. Place plastic wrap directly on surface of pudding. Refrigerate until set, about 3 hours.
• Just before serving, in chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Divide pudding evenly among 4 serving bowls. Top each with whipped cream; sprinkle with nutmeg.

Steps:

• Additional items needed: Mixing bowl, electric beater, cooking spray/butter, 9x13 inch cake pan, toothpicks.
• Select identical flavors of cake mix and instant-pudding mix, such as chocolate cake mix and chocolate pudding. If you want a more complex cake flavor, select complementing cake and pudding mix flavors, such as yellow cake mix and lemon instant-pudding mix.
• Preheat the oven to 350 degrees F.
• Grease the cake pan with nonstick cooking spray or butter. (I flour my cake pans as well, but it's not required.)
• Combine the cake and pudding mixes with a spoon in a large mixing bowl.
• Add four eggs, 1 cup water and 1/3 cup vegetable oil. If you wish to make a denser cake (similar to a pound cake) add 1 cup sour cream.
• Beat all the ingredients until combined with an electric mixer on medium speed. The batter will be much thicker than regular cake batter.
• Pour the batter into the greased cake pan and bake it for approximately 50 minutes.
• Insert a toothpick in the middle of the cake and remove it. If the toothpick comes out clean with no raw batter, the cake is done.