1 2 3 Homemade Pudding Recipes

Steps:

• In a pot(or the microwave) get all 3 cups of milk scalding.
• Whilst the milk boils; separate the eggs and discard the whites (if desired, you can set aside for an omlette or a meringue)and beat the cornstarch and sugar in the bowl with the egg yolks. It will have a hard time coming together at first; but keep whisking, it'll get there.
• Keep milk very hot. Pour all of the egg yolk mixture into the scalding milk and beat vigorously until the mixture seems completely liquified. Add the salt, vanilla extract, and butter. Keep whisking until butter is well incorporated.
• Keep warm and continuosly stir until the pudding thickens. Once thick (if making chocolate) add the sifted cocoa powder and stir until well incorporated.
• Serve warm or refridgerate for 2 hrs (preferred) and serve with or without garnish.

Steps:

• VANILLA PUDDING MIX
• Mix well all ingredients. Store airtight in cool, dry place. Keeps several months. Makes about 2 cups.
• CHOCOLATE PUDDING MIX
• Add 3/4 cup cocoa and 1/2 cup sugar to Basic Pudding Mix. Makes about 3 cups
• BUTTERSCOTCH PUDDING MIX
• Substitute 2 cups packed dark-brown sugar for granulated sugar in Vanilla Pudding Mix. Makes about 2-2/3 cups packed mix.
• VANILLA PUDDING
• 1/2 cup Vanilla Pudding mix (above) 2 cup milk 1 tsp vanilla
• In saucepan blend well mix and milk. Stir over medium heat until mixture thickens and boils; boil 1 minute. Remove from heat. Stir in vanilla. Pour into 4 custard cups or dessert dishes. Chill. If desired unmold. Delicious topped with pureed strawberries and roasted slivered almonds.
• CHOCOLATE PUDDING: Use 3/4 cup Chocolate Pudding Mix (above) and prepare as above.
• BUTTERSCOTCH PUDDING: Use 2/3 cup packed Butterscotch Pudding Mix (above). Prepare as above, adding 2 tablespoons butter with vanilla.

Steps:

• Beat pudding mix and milk in saucepan with whisk 2 min.
• Bring just to simmer on medium heat, stirring frequently.
• Pour into mugs. Top with marshmallows.

Steps:

• Combine pudding mix ingredients; store in an airtight container. For pudding, combine 1-1/4 cups mix and milk in a 2-qt. saucepan. Bring to a boil over medium heat, stirring occasionally; boil for 1 minute. Remove from the heat. Stir a small amount into egg; return to pan. Cook and stir over medium heat for 2 minutes. Remove from the heat; add butter and vanilla. Mix well. Pour into dishes; cover and chill 2-3 hours.

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla.
• Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
• Before serving, whisk the pudding vigorously until smooth and creamy.
• Stir-ins:
• Cookies and Cream: Crush 20 chocolate wafer cookies, stir some into the pudding and top with the rest.
• Fresh Berries and Gingersnaps: Fold in 2 cups of fresh, mixed berries and top with about 12 finely crushed gingersnaps.
• Vanilla-Banana: Fold in 3 sliced bananas. Cover and refrigerate for 1 hour. Fold in 24 crushed vanilla wafer cookies and top with more sliced bananas.
• Rocky Road: Fold in 1 cup each mini marshmallows and toasted chopped walnuts and 1/2 cup of mini chocolate chips. Sprinkle with more chocolate chips.
• Peanut Butter* and Jelly (See Cook's Note): Fold in 1 cup quartered red grapes and 1/3 cup each chopped roasted peanuts and peanut butter chips. Top with whole grapes.

Steps:

• Mix Angel Food cake mix and your choice flavor cake mix (I used devils' food).
• Put both in zip lock bag and mix well.
• When ready for your quick cake snack attack, take 3 tablespoons cake mix.
• Put in microwavable small ramekin or bowl.
• Mix in 2 tablespoons water; mix well.
• Microwave on high, 1 minute.
• Cool and top with whipped cream or icing of your choice or just eat it plain.
• Just enough for that quick fix, snack attack!
• Prep time includes opening and mixing the cake mixes in zip lock bag and measuring out mix and water and mixing together.
• ENJOY!

Steps:

• Combine sugar, cornstarch, and salt in a small saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 additional minute, stirring constantly. Remove from heat.
• Beat egg yolk until thick and lemon colored. Gradually stir about 1/4 of hot mixture into yolk; add to remaining hot mixture, stirring constantly. Bring mixture to a boil over medium heat and cook 1 minute, stirring constantly. Remove from heat; stir in butter and vanilla. Pour mixture into two 6-ounce custard cups. Chill. Yield: 2 servings.
• Southern Living.

Steps:

• In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.

Steps:

• Mix flour, sugar, raisins, baking powder, salt and milk in casserole dish.
• Make sauce and pour over mixture in casserole.
• Bake at 350 degrees.