RANCH PUDDING
2 cups brown sugar, packed, divided use
2 1/2 cups water
2 tablespoons butter or margarine
1/2 cup milk
1-1/4 cups Bisquick
1 cup raisins or chopped dates
1/2 to 1 cup chopped nuts
1 teaspoon vanilla
Heat oven to 350 degrees F.
Mix 1 cup brown sugar, water and butter in saucepan. Boil 5 minutes. Pour into 8x8x2-inch pan.
Mix the remaining 1 cup brown sugar with the rest of the ingredients in bowl. Spoon batter on top of sugar mixture. It will spread as it bakes.
Bake 45 minutes.
Serve warm with either plain or whipped cream.
Makes 9 servings.
This is a delicious dessert. It makes it's own butterscotch sauce. Served this pudding the first time in the summer of 1972 with Cool Whip. Made it several times during the years. Added raisins and pecans, when making it. Enjoy!
2 cups brown sugar, packed, divided use
2 1/2 cups water
2 tablespoons butter or margarine
1/2 cup milk
1-1/4 cups Bisquick
1 cup raisins or chopped dates
1/2 to 1 cup chopped nuts
1 teaspoon vanilla
Heat oven to 350 degrees F.
Mix 1 cup brown sugar, water and butter in saucepan. Boil 5 minutes. Pour into 8x8x2-inch pan.
Mix the remaining 1 cup brown sugar with the rest of the ingredients in bowl. Spoon batter on top of sugar mixture. It will spread as it bakes.
Bake 45 minutes.
Serve warm with either plain or whipped cream.
Makes 9 servings.
This is a delicious dessert. It makes it's own butterscotch sauce. Served this pudding the first time in the summer of 1972 with Cool Whip. Made it several times during the years. Added raisins and pecans, when making it. Enjoy!
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