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Fluffy Vanilla Pudding and "company" variationJanuary 14 2009 at 5:12 PM
Response to HOMEMADE PUDDINGS
..from the More-with-less cookbook, of course!
FLUFFY VANILLA PUDDING
Combine in heavy saucepan--
2/3 cup dry milk solids*
1/4 cup water*
1-1/2 cups hot water*
Place saucepan over low heat. In small bowl, beat together with fork or wire whisk--
1/4 cup sugar (I used Splenda)
2-1/2 tablespoons cornstarch (use 3 tablespoons for recipe above)
1/4 teaspoon salt
2 egg yolks (reserve whites
1/4 cup water*
Pour egg mixture into hot milk, stirring constantly until thickened. Cook 2 minutes over low heat. Remove from heat and add--
1 teaspoon vanilla
1 tablespoon butter or margarine (optional)
Cool pudding 10 minutes. Fold in--
2 egg whites, beaten until stiff
*Since I do not use dry milk, I substituted 2 cups of milk and omitted the dry milk and water. I scalded 1-3/4 cups of milk and mixed an additional 1/4 cup of cold milk with the eggs, sugar, etc.
Prepare one recipe Fluffy Vanilla Pudding (see below), increasing cornstarch to 3 tablespoons.
Preheat oven to 425 degrees.
Crumble together in a bowl--
1/3 cup brown sugar
1/2 cup whole wheat or white flour
1/2 cup rolled oats
1/2 teaspoon cinnamon
1/3 cup butter or margarine (room temperature)
Press 2/3 of the mixture into a 7x11 baking pan. Place remaining crumbs on a pie pan. Bake both pans 5 to 10 minutes, or until brown. Cool. On top of crust in 7x11 pan, spread thin layer of ONE of the following--
chopped dates cooked in small amount of water until thick OR
drained peaches OR
Top with pudding. Sprinkle over remaining toasted crumbs. Chill at least 3 hours before serving.
FLUFFY CHOCOLATE PUDDING
Use recipe for Fluffy Vanilla Pudding, increasing sugar to 1/3 cup and adding 3 tablespoons of cocoa.