Stove Top Butterscotch Maple Walnut Pudding Recipes

Steps:

• Add dry bread cubes to a large mixing bowl and set aside.
• Melt 1 stick of butter in a large skillet set over medium-high heat. Add onions, celery, and salt, and sauté until the onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.
• Carefully remove from heat and pour over the bread cubes. Toss with a large spoon until the bread is evenly saturated.
• Let the mixture sit and cool in the bowl for about 15 minutes, tossing occasionally.
• Add black pepper, cayenne, parsley, rosemary, and beaten egg to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
• Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add the stuffing mixture, and pat down with a spatula. Cook until a golden brown crust forms, about 5 minutes, before turning the stuffing over, one spatula's worth at a time. Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.
• Transfer to a casserole dish or serving plate.

Steps:

• Preheat oven to 350 degrees.
• Butter a 2 quart casserole dish.
• Mix all ingredients together except walnuts and hot water.
• Pour mixture into the prepared casserole dish.
• Sprinkle walnuts on top.
• Pour hot water over all.
• Bake for 35 minutes or until a cake tester or tooth pick inserted in the center of the upper part (the cake part of the pudding) comes out clean.

Steps:

• In 2-quart saucepan, heat butter, brown sugar, 1/4 cup maple syrup and the salt to boiling, stirring frequently. Remove from heat; set aside.
• In small bowl, stir cornstarch into 1/4 cup of the milk until dissolved. Add egg yolks; beat with whisk until blended.
• Into saucepan with brown sugar mixture, pour remaining 2 3/4 cups milk and the cornstarch mixture. Heat to boiling over medium heat, beating constantly. When pudding comes to a rolling boil, remove from heat. Pour pudding through strainer into large bowl. Stir in whiskey and vanilla. Cover with plastic wrap touching surface of pudding. Refrigerate at least 3 hours.
• In chilled medium bowl, beat whipping cream and 2 tablespoons maple syrup with electric mixer on high speed until stiff peaks form. Store in refrigerator until serving time.
• To serve, divide pudding into individual dessert bowls. Top each with maple whipped cream and maple flakes.

Steps:

• In a medium pan, bring 2 cups of milk to a boil --
• in a bowl, whisk 1/2 cup dark brown sugar, packed, 1/4 cup milk, and 3 tbls cornstarch and 3 large egg yolks, till smooth --
• gradually whisk in half the hot mixture -- mix well.
• whisk the mixture back into the pan.
• cook over medium heat, whisking till mixture comes to a boil -- reduce direct heat slightly and cook 2 minutes more -- whisking frequently --
• remove pan from heat and add 2 tbls butter, softened and 1 tsp vanilla extract.stirring till butter melts --
• pour into 4 dessert glasses --
• chill 4 hours or overnight.
• drizzle maple syrup over chilled pudding.

Steps:

• In a medium saucepan (off heat), whisk egg yolks with cornstarch and salt until smooth. Gradually whisk in milk, then pure maple syrup.
• While whisking, bring to a boil over medium heat; boil 1 minute. Off heat, stir in unsalted butter.
• Transfer to a medium bowl (strain, if lumpy). Press plastic wrap on surface of pudding; refrigerate at least 3 hours.
• Spoon into dishes; drizzle with more maple syrup or Maple-Walnut Sauce.

Steps:

• Combine dry ingredients in a small saucepan.
• Grate chocolate into mixture, make a well.
• Mix in chocolate milk with wisk.
• Heat on a low medium for 5-10 minutes, stirring constantly until desired thickness is reached.
• pour quickly into two small ramekins or bowls, try not to scrape the sides too much or you'll get small chunks in the middle of the pudding.
• chill or eat warm.

Steps:

• In a medium saucepan, bring 2 cups of almond milk to a boil. In a bowl, whisk coconut crystals, molasses, 1/4 cup of almond milk, cornstarch, and egg yolks until smooth.
• Gradually whisk in HALF of the hot milk, SLOWLY! You don't want to scramble your yolks. Whisk mixture back into remaining hot milk in the pan.
• Cook over medium heat, whisking until mixture comes to a boil; reduce heat slightly and cook for 2 minutes, whisking frequently.
• Remove pan from heat; add coconut oil and vanilla, stirring until well combined.
• Pour into 4 serving glasses or bowls and refrigerate at least 4 hours or overnight.
• In a small bowl combine walnuts and maple syrup; spoon over chilled pudding.
• ENJOY!