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Pudding
* Exported from MasterCook *
Fourteen Easy Puddings
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup sugar
4 tablespoons cornstarch
1/8 teaspoon salt
2 3/4 cups milk
1 1/2 teaspoons vanilla extract
2 tablespoons butter (optional)
Pudding directions: Mix sugar cornstarch and salt Warm in a saucepan over low heat. Slowly stir in the milk until well blended using a whisk. Stir continuously over low heat until the mixture thickens and comes to a boil. After reaching a boil let the mixture boil for one minutes and remove from heat. Stir in vanilla and butter (optional). Pour into 6 bowls for 6 1/2 cup servings. To prevent a "skin" form forming on the top of the pudding place a length of Saran Wrap over the pudding or over the bowl. Serve warm or chilled, as preferred.
Pie Filling: Prepare as directed above but do not boil. Cool pudding stirring occasionally for 10 minutes. Pour the filling into a cooled 9" pie shell (either pastry, graham cracker or cookie crumb). Chill until pudding is firm and serve with whipped topping such as Cool Whip.
French Vanilla: Cook pudding as directed. When pudding is thickening, simmer for one minute. Remove a portion of the pudding to a bowl and add 2 lightly beaten egg yolks. Then stir this mixture back into the pudding. Stir constantly at a very low temperature for 2 minutes. Cool to luke warm and stir in 1 1/2 teaspoons vanilla. Pour into bowls and chill before serving.
French Vanilla Fluff: Follow the directions above for French Vanilla. Cool pudding to a lukewarm temperature and then add 1/1/2 teaspoons vanilla extract. Fold in 2 stiffly beaten egg whites. Pour into glasses and chill. (Use pasteurized eggs).
Butterscotch: In the original pudding recipe replace the white sugar with 1/2 cup plus 1 tablespoon brown sugar. Cook as directed adding 3 tablespoons of butter (not optional) in with the vanilla extract during cooling.
Chocolate: increase the sugar to 2/3 cup in the original recipe. Blend 3 tablespoons unsweetened cocoa powder into the sugar, starch and salt mixture before adding milk.
Mocha: prepare chocolate but blend in one rounded teaspoon instant coffee with the cocoa powder.
Mexican Chocolate: Prepare Chocolate but use only 1/2 teaspoon vanilla extract. Add 1/2 teaspoon orange extract and top with shaved chocolate.
Coconut Cream: Add 1/2 to 2/3 cup shredded coconut to the sugar, starch and salt mixture. Prepare as directed but use 1 teaspoon coconut in place of the vanilla. (When I make this I mix in 4-6 cups of Cool Whip after the pudding is cooled. This is very similar to a dessert that is served at Home Town Buffet that our family LOVES.)
Nut Pudding: Make any of the puddings as directed. After cooling partially stir in 1/2 to 2/3 cup slivered almonds or your choice of other chopped nuts.
Banana Cream: Increase the cornstarch to 5 tablespoons and the sugar to 1/2 cup. Prepare and thicken as directed using only 2 cups of milk. Remove from heat and let cool partially before adding 1 cup mashed very ripe bananas and 1/2 teaspoon vanilla extract. Pour into cups and chill
Lemon: Replace vanilla extract with 1/2 teaspoon of lemon extract and 2 drops of yellow food coloring. Garnish with lemon zest if desired.
Pistachio: Replace vanilla with 3/4 teaspoon pistachio or almond flavoring and 3-5 drops of green food coloring. After cooling add 1/2 to 1 cup of pistachio bits. (Chopped or processed in the food processor depending=on your preference)
Strawberry: Make 1 cup strawberry puree with fresh of frozen strawberries. Heat the berries briefly to release color and juices, then set a side to cool. When berry puree is lukewarm, make the pudding. Increase cornstarch to 6 tablespoons and the sugar to 2/3 cup. Prepare and thicken as directed using only 2 cups of milk. Cool partially then stir in strawberry puree. Omit vanilla extract and butter. Pour into glasses and chill.
Peach: Increase cornstarch to 5 tablespoons and sugar to 1/2 cup. Prepare and thicken as directed using 1 cup of milk and 1 cup of peach nectar as liquid. Cool partially and then stir in 1 cup finely chopped or pureed peaches, according to your preference. Omit vanilla extract and butter. (Peaches can be fresh, home-canned or commercially canned in syrup.) Apricot pudding can be made in the same manner substituting apricots.
Description:
"These puddings are easily made in a few minutes. Can be used as a
pudding or pie filling."
Source:
"More Make Your Own Groceries"
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Per serving: 135 Calories (kcal); 4g Total Fat; (25% calories from fat); 4g Protein; 21g Carbohydrate; 15mg Cholesterol; 100mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
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