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Archive for September 13th, 2010

If your family is like mine, pudding is a staple and pudding pops part of the summer treats.  These simple mixes become everything from pudding in a bowl, pies, filling in cupcakes to frozen pudding pops.  So many shy away when they see “cook”  in the recipes but a truly velvet smooth and tantalizing pudding only comes from the cooking method.  Once you try them, you won’t go back to store bought “instant”.

Vanilla Pudding Mix

3 cups cornstarch

4 cups sugar

3 cups nonfat dry milk

1/2 tsp nutmeg

1 tsp salt

1/2 tsp vanilla extract

Mix all but vanilla in airtight container.  To prepare, mix 1/2 cup of mix to 2 cups of milk in saucepan on stove. Heat while stirring constantly while boiling to thicken, let cool and add 1/2 tsp vanilla extract.

Chocolate Pudding Mix

3 cups cornstarch

2 1/2 cups nonfat dry milk

2 1/2 cups unsweetened cocoa

5 cups sugar

2 tsp salt

Mix and store in airtight container. To prepare add 2/3 cup mix to 2 cups milk.  Heat and stir constantly while boiling to thicken. Let cool before serving.

Chocomint Pudding

3 cups cornstarch

2 1/2 cups nonfat dry milk

2 1/2 cups unsweetened cocoa

5 cups sugar

2 tsp salt

1/3 tsp peppermint extract

Mix and store in airtight container. To prepare add 2/3 cup mix to 2 cups milk.  Heat and stir constantly while boiling to thicken. Add peppermint extract and let cool before serving.

Butterscotch Pudding Mix

3 cups cornmeal

2 cups nonfat dry milk

5 cups brown sugar, packed

1 tsp salt

Mix and store in airtight container. To prepare add 1/2 cup mix to 2 cups milk.  Heat and stir constantly while boiling to thicken. Cool and serve.

Coconut Cream Pudding Mix

3 cups cornstarch

3 cups nonfat dry milk

4 cups sugar

1 tsp salt

1 1/2 cups shredded unsweetened coconut

1 tsp coconut extract

Mix extract and coconut in bowl until extract is absorbed. Add to other ingredients and store in airtight container.  Use 2/3 cup mix to 2 cups milk to prepare. Heat and stir constantly while boiling.  Cool, then serve.

Banana Custard Pudding

1/4 cup sugar

1 tbsp cornstarch

1/8 tsp salt

1 1/2 cups milk

3 egg yolks, beaten

1 tsp vanilla extract

1 med banana, mashed, some reserved in slices for garnish.

In saucepan, combine sugar, cornstarch and salt. Slowly add milk and cook while stirring constantly over medium heat until mixture comes to boil.  Cook and stir for 2 minutes until thickened. Remove from heat and add vanilla. Chill 1 hour then add banana and garnish with slices.

Tapioca Pudding

1/2 cup quick-cooking tapioca

3 cups whole milk

1/2 cup sugar

1/4 tsp salt

2 eggs, beaten

1/2 tsp vanilla extract

Stir milk, tapioca, salt and sugar in saucepan. Bring to boil over medium heat, stir constantly then reduce heat to low and cook 5 minutes longer.  Whisk in 1 cup hot milk mixture into beaten eggs slowly until all added. Return egg mixture to tapioca and will well. Bring to gentle simmer over medium-low heat and cook 2 minutes longer until pudding becomes thick to coat back of spoon.  Remove from heat and add vanilla.  Serve hot or cold.

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