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Holland Rush Pudding Recipe

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This recipe for Holland Rush Pudding, by , is from First Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joanne Markley


2 eggs (separate egg yolks from egg whites)
2 Tbsp.cornstarch
1/2 c. white sugar
2 c. milk
1 tsp. vanilla
10 rectangular (approx. 5 x 2 1/2) graham crackers
1/4 c. butter

Preheat oven to 350.

Mix constarch and sugar. Add milk gradually (put in top or double boiler). Cook until thickened, stirring constantly.
Beat egg yolks.
Add a reasonable amount of thickened pudding to egg yolks. Blend well. Add it to the pudding in the double boiler. Continue to cook about 3 minutes. Add vanilla. This is a pudding custard mixture. Crush graham crackers. Mix crumbs with melted butter. PRESS MOST of graham cracker crumb mixture (keep 1/4 cup out), on bottom of baking dish.
Use the egg whites to make a meringue. Put meringue aside.
Put pudding custard mixture into baking dish on top of pressed graham crackers. Spoon meringue on top of pudding, Sprinkle remainder of crumbs on top of meringue. Brown until meringue is lightly brown, approx. 7-10 minutes.




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