| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Ginger Pudding

24 crushed gingersnaps
3 cups whole milk
2/3 cup firmly packed dark brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract

1. Mix milk, sugar and eggs. Pour over crumbs and bake at 350*F (175*C) for 30 minutes.

Makes 6 to 8 servings.

Editor's note: Use a lightly greased 1 1/2 to 2-quart baking dish.