Cook's Catylist - Chapter 21 - Pudding in a Pot instead of a Box?

Chapter Twenty-One Pudding In a Pot Instead of a Box? As you know, pie crusts can be filled with sweetness, too! An easy pie filling can be made from your favorite boxed pudding mix. Again the cost plus the trip to the store can be avoided if only you knew how to make it from scratch! Chocolate Pudding or Pie Filling 1 ½ cups granulated sugar 2/3 cup cocoa powder 4 tablespoons cornstarch 4 tablespoons all-purpose flour ½ teaspoon salt, optional 4 cups milk 4 tablespoons butter or margarine 2 teaspoons vanilla extract Using a whisk, thoroughly combine the dry ingredients in a large pot. Blend in four egg yolks and one cup of milk, mixing it until smooth. Gradually stir in three more cups of milk. Keeping a constant eye on the mixture and stirring constantly, bring it all to a boil. Keep on stirring until thickened. At that point, remove the pot from the heat and mix in the butter and vanilla. Spoon into dessert dishes, refrigerate and there you have homemade pudding at half the cost. You mastered chocolate pudding in ten minutes. Give yourself another five and turn it into pie filling. Reduce the milk by one cup, proceed as above and pour the finished product into a baked crust. Refrigerate until firm. When you need a baked pie shell, just put your prepared pastry-line pan in a preheated, 375 degree oven. Bake approximately ten to twelve minutes or until golden. Keep a close eye on it! Although most people love chocolate, sometimes you yearn for something more vanilla and, perhaps, different. When I first heard about rice pudding, it sounded like something I would never eat! Once I made it myself, it started appearing for dessert very regularly! The children love it and it is pretty good for them, too. And, as with all homemade food, you know what went into it. Stove-Top Rice Pudding 1 cup uncooked rice, not the quick-cooking variety ½ cup granulated sugar 3 cups milk 2 teaspoons vanilla 2 teaspoons cinnamon Dash cloves Combine the uncooked rice, sugar and milk in heavy-gauge cooking pan. Cook over a medium to high heat, stirring constantly until it comes to a boil. Immediately reduce heat, cover and simmer very gently (approximately 30 minutes) or until milk is just about all absorbed. It doesn’t hurt to lift the lid and check frequently, especially if this is your first time out! Remove from heat, stir in vanilla and spices. Can be served hot, warm or cold. If you double the recipe, you may have some left over for breakfast! If you are looking for a more substantial pudding with a fruity flavor, you can add a cup of coarsely chopped apples. Mix chopped apples with a dash of brandy and a sprinkling of sugar before stirring into pudding after it has been cooked. A family that likes raisins would probably welcome a quarter cup of rum-soaked raisins dumped in when the pudding is set to cool down.