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Vanilla 1/3 c. sugar 2 Tbsp. cornstarch 1/8 tsp. salt 2 c. milk 1 egg, slightly beaten 2 Tbsp. butter 2 tsp. vanilla Mix dry ingredients in 2 quart sauce pan. Use of double boiler is optional. Add milk to dry ingredients. Cook over medium heat until mixture thickens and coats back of metal spoon. Stir to prevent sticking. Remove from heat. Pour small amount of mixture into a Pyrex measuring cup. When mixture cools, add slowly to the bowl of beaten egg. Slowly add egg mixture to remainder of pudding mixture in sauce pan. Return to burner. Stir while cooking over medium heat until mixture thickens and begins to bubble. Cook about 5 minutes and remove from heat. Stir in butter and vanilla. For warm pudding, leaving in sauce pan; for cool pudding, pour into dessert dishes, cover and cool in refrigerator. Top with whipped cream. Chocolate 1/2 c. sugar 1/4 c. cocoa Replace 1/3 c. sugar in vanilla pudding ingredients with these two ingredients. Otherwise, follow same directions as for vanilla pudding. Butterscotch 2/3 c. dark brown sugar 1 tsp. vanilla Replace 1/3 c. sugar in vanilla pudding ingredients with dark brown sugar. Use only 1 tsp. vanilla rather than 2. Otherwise, follow same directions as for vanilla pudding. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |