Pudding - home made is best
 

I had tried the hunts snack packs and the Jello instant puddings, but I
knew something was missing because they weren't as rich and satisfying
as I thought pudding should be. Then I tried Kozy Shack rice pudding,
which was really expensive at $3 for a 22 ounce package. Someone said
it was really great, but I thought it was just so-so. I thought I would
get something much better for that price. I'm never buying Kozy Shack
again. So then, I got an old-fashioned chocolate pudding recipe and I
bought all the ingredients and I made it. MMMmmmmm!!! Now THAT'S real
pudding! It was so rich, deep, and chocolatey. I had like a flavor
orgasm eating it. It's like the best thing I've eaten in a long time.
Home made pudding RULES!!!

On Sat 03 Sep 2005 04:02:33a, wrote in rec.food.cooking:

> I had tried the hunts snack packs and the Jello instant puddings, but I
> knew something was missing because they weren't as rich and satisfying
> as I thought pudding should be. Then I tried Kozy Shack rice pudding,
> which was really expensive at $3 for a 22 ounce package. Someone said
> it was really great, but I thought it was just so-so. I thought I would
> get something much better for that price. I'm never buying Kozy Shack
> again. So then, I got an old-fashioned chocolate pudding recipe and I
> bought all the ingredients and I made it. MMMmmmmm!!! Now THAT'S real
> pudding! It was so rich, deep, and chocolatey. I had like a flavor
> orgasm eating it. It's like the best thing I've eaten in a long time.
> Home made pudding RULES!!!

I've been saying that for years. The "cooked" version of Jell-o Puddings
isn't bad in a pinch, but all that instant mess is disgusting.

My favorite two homemade puddings are chocolate and butterscotch.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

In article >,
Wayne Boatwright > wrote:

> My favorite two homemade puddings are chocolate and butterscotch.

Would you by chance share your butterscotch pudding recipe? I've tried
several and none have been very good. Butterscotch pudding is my
favorite but lately it's been the jell-o cooked version.

thanks
marcella

On Sat 03 Sep 2005 08:26:12a, Marcella Peek wrote in rec.food.cooking:

> In article >,
> Wayne Boatwright > wrote:
>
>> My favorite two homemade puddings are chocolate and butterscotch.
>
> Would you by chance share your butterscotch pudding recipe? I've tried
> several and none have been very good. Butterscotch pudding is my
> favorite but lately it's been the jell-o cooked version.
>
> thanks
> marcella
>

I'd be happy to, Marcella. I don't know the origin of this recipe, but it
was written on an index card by my mom before sometime before I was born.
I'm now 60. Note: This will also fill an 8-inch pie shell. I suspect this
may have come to my mom from my grandmother, as she used to make
butterscotch pie.

Butterscotch Pudding

4 tablespoons unsalted butter
1 cup *dark* brown sugar
1 cup whole milk
1 cup light cream
4-5 tablespoons all-purpose flour
1/4 teaspoon salt
4 egg yolks, slightly beaten
1/4 teaspoon vanilla

Put the butter and brown sugar in a sturdy pan and cook over medium heat
for 2 minutes or until the mixture is brown and syrupy. Add the milk and
half of the cream, stir, and cook until very hot. Blend the flour, salt,
and the remaining cream together in a small bowl until smooth. Stir into
the hot mixture and cook over medium heat, stirring frequently, for 15
minutes. Mixture will thicken. Stir some of the hot mixture into the
beaten egg yolks, then return egg mixture to the pan stirring constantly.
Cook an additional 2 minutes. Pour into dessert dishes and cool to room
temperature. Refrigerate until serving.

Note: Cover surface of puddings with plastic wrap for a soft surface, or
leave uncovered if you prefer having a "skin" on top of the pudding.

Use the lesser amount of flour for pudding, the larger for pie.

Enjoy!

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

> wrote in message
oups.com...
>I had tried the hunts snack packs and the Jello instant puddings, but I
> knew something was missing because they weren't as rich and satisfying
> as I thought pudding should be. Then I tried Kozy Shack rice pudding,
> which was really expensive at $3 for a 22 ounce package. Someone said
> it was really great, but I thought it was just so-so. I thought I would
> get something much better for that price. I'm never buying Kozy Shack
> again. So then, I got an old-fashioned chocolate pudding recipe and I
> bought all the ingredients and I made it. MMMmmmmm!!! Now THAT'S real
> pudding! It was so rich, deep, and chocolatey. I had like a flavor
> orgasm eating it. It's like the best thing I've eaten in a long time.
> Home made pudding RULES!!!
>=============

YES it does!!! I adore home made pudding - chocolate and/or vanilla
custard!! Major yum!!!!

Darn it - I may just have to make some this weekend.


--
Syssi

Thank you! I suspect the brown sugar in your recipe will make the
difference. The ones I have found just said brown sugar and I usually
have light on hand.

I'll give it a try.

marcella

In article >,
Wayne Boatwright > wrote:

> I'd be happy to, Marcella. I don't know the origin of this recipe, but it
> was written on an index card by my mom before sometime before I was born.
> I'm now 60. Note: This will also fill an 8-inch pie shell. I suspect this
> may have come to my mom from my grandmother, as she used to make
> butterscotch pie.
>
> Butterscotch Pudding
>
> 4 tablespoons unsalted butter
> 1 cup *dark* brown sugar
> 1 cup whole milk
> 1 cup light cream
> 4-5 tablespoons all-purpose flour
> 1/4 teaspoon salt
> 4 egg yolks, slightly beaten
> 1/4 teaspoon vanilla
>
> Put the butter and brown sugar in a sturdy pan and cook over medium heat
> for 2 minutes or until the mixture is brown and syrupy. Add the milk and
> half of the cream, stir, and cook until very hot. Blend the flour, salt,
> and the remaining cream together in a small bowl until smooth. Stir into
> the hot mixture and cook over medium heat, stirring frequently, for 15
> minutes. Mixture will thicken. Stir some of the hot mixture into the
> beaten egg yolks, then return egg mixture to the pan stirring constantly.
> Cook an additional 2 minutes. Pour into dessert dishes and cool to room
> temperature. Refrigerate until serving.
>
> Note: Cover surface of puddings with plastic wrap for a soft surface, or
> leave uncovered if you prefer having a "skin" on top of the pudding.
>
> Use the lesser amount of flour for pudding, the larger for pie.
>
> Enjoy!

On Sat 03 Sep 2005 11:12:24a, Marcella Peek wrote in rec.food.cooking:

> Thank you! I suspect the brown sugar in your recipe will make the
> difference. The ones I have found just said brown sugar and I usually
> have light on hand.
>
> I'll give it a try.
>
> marcella

You suspect right, Marcella. It's the dark brown sugar plus the butter that
gives it that real butterscotch flavor. I used to use light brown sugar for
most things. Maybe it's just me, but it seems that both the dark and light
brown sugars used to have a deeper flavor than they do today.

I hope you enjoy it.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Are you sure that's the right amount of flour? I just made the recipe, and
it's beautiful. But when I mixed the flour with the salt and cream it was
very thick, it was like a soft dough, I added more milk, but it got lumpy
and didn't work out 100%, but like I said it tasted beautiful.

How do you make it into a pie? Could you tell me that as well.

Thanks


"Wayne Boatwright" > wrote in message
...
> On Sat 03 Sep 2005 08:26:12a, Marcella Peek wrote in rec.food.cooking:
>
>> In article >,
>> Wayne Boatwright > wrote:
>>
>>> My favorite two homemade puddings are chocolate and butterscotch.
>>
>> Would you by chance share your butterscotch pudding recipe? I've tried
>> several and none have been very good. Butterscotch pudding is my
>> favorite but lately it's been the jell-o cooked version.
>>
>> thanks
>> marcella
>>
>
> I'd be happy to, Marcella. I don't know the origin of this recipe, but it
> was written on an index card by my mom before sometime before I was born.
> I'm now 60. Note: This will also fill an 8-inch pie shell. I suspect
> this
> may have come to my mom from my grandmother, as she used to make
> butterscotch pie.
>
> Butterscotch Pudding
>
> 4 tablespoons unsalted butter
> 1 cup *dark* brown sugar
> 1 cup whole milk
> 1 cup light cream
> 4-5 tablespoons all-purpose flour
> 1/4 teaspoon salt
> 4 egg yolks, slightly beaten
> 1/4 teaspoon vanilla
>
> Put the butter and brown sugar in a sturdy pan and cook over medium heat
> for 2 minutes or until the mixture is brown and syrupy. Add the milk and
> half of the cream, stir, and cook until very hot. Blend the flour, salt,
> and the remaining cream together in a small bowl until smooth. Stir into
> the hot mixture and cook over medium heat, stirring frequently, for 15
> minutes. Mixture will thicken. Stir some of the hot mixture into the
> beaten egg yolks, then return egg mixture to the pan stirring constantly.
> Cook an additional 2 minutes. Pour into dessert dishes and cool to room
> temperature. Refrigerate until serving.
>
> Note: Cover surface of puddings with plastic wrap for a soft surface, or
> leave uncovered if you prefer having a "skin" on top of the pudding.
>
> Use the lesser amount of flour for pudding, the larger for pie.
>
> Enjoy!
>
> --
> Wayne Boatwright *¿*
> ____________________________________________
>
> My doctor told me to stop having intimate dinners for four,
> unless there are three other people.

On Sun 04 Sep 2005 04:07:58a, Jen wrote in rec.food.cooking:

> Are you sure that's the right amount of flour? I just made the recipe,
> and it's beautiful. But when I mixed the flour with the salt and cream
> it was very thick, it was like a soft dough, I added more milk, but it
> got lumpy and didn't work out 100%, but like I said it tasted beautiful.
>
> How do you make it into a pie? Could you tell me that as well.
>
> Thanks

Sorry you had a problem, Jen. Yes, that's the right amount of flour. I
don't seem to have a problem with it being so thick a mixture as to be
difficult. However, if you find it a problem, use less milk/cream in the
first mixture that you've heated, and mix in more milk with the flour
mixture.

Thinking again, here's what'd I'd do in that situatiion. Reserve 1/2 cup
of the milk and 1/2 cup of the cream to use with the flour, heating the
other 1/2 cup of each in the first mixture. When you blend in the flour,
be sure to use a small whisk and beat in the flour gradually, or put it all
into a pint jar and shake thoroughly to blend.

As to the pie, use the 5 tablespoons of flour. When the pudding is done,
pour directly into a pre-baked 8" pie shell. You can top it two different
ways, either with a meringue made with the leftover egg whites (beat in 2
tablespoons of sugar for each egg white, along with a pinch of salt), or
with whpped cream. If you're using the meringue, put it on the still hot
pie and bake immediately 'til golden brown. If using the whipped cream,
obviously the pie needs to be cooled and chilled first.

HTH

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Thanks. Exactly what sort of consistency should the flour and cream mixture
be. Although thinking about it now, I think I was actually 'off with the
fairies' when I measured the flour, I may well have done heaped spoonfuls.

Jen


"Wayne Boatwright" > wrote in message
...
> On Sun 04 Sep 2005 04:07:58a, Jen wrote in rec.food.cooking:
>
>> Are you sure that's the right amount of flour? I just made the recipe,
>> and it's beautiful. But when I mixed the flour with the salt and cream
>> it was very thick, it was like a soft dough, I added more milk, but it
>> got lumpy and didn't work out 100%, but like I said it tasted beautiful.
>>
>> How do you make it into a pie? Could you tell me that as well.
>>
>> Thanks
>
> Sorry you had a problem, Jen. Yes, that's the right amount of flour. I
> don't seem to have a problem with it being so thick a mixture as to be
> difficult. However, if you find it a problem, use less milk/cream in the
> first mixture that you've heated, and mix in more milk with the flour
> mixture.
>
> Thinking again, here's what'd I'd do in that situatiion. Reserve 1/2 cup
> of the milk and 1/2 cup of the cream to use with the flour, heating the
> other 1/2 cup of each in the first mixture. When you blend in the flour,
> be sure to use a small whisk and beat in the flour gradually, or put it
> all
> into a pint jar and shake thoroughly to blend.
>
> As to the pie, use the 5 tablespoons of flour. When the pudding is done,
> pour directly into a pre-baked 8" pie shell. You can top it two different
> ways, either with a meringue made with the leftover egg whites (beat in 2
> tablespoons of sugar for each egg white, along with a pinch of salt), or
> with whpped cream. If you're using the meringue, put it on the still hot
> pie and bake immediately 'til golden brown. If using the whipped cream,
> obviously the pie needs to be cooled and chilled first.
>
> HTH
>
> --
> Wayne Boatwright *¿*
> ____________________________________________
>
> My doctor told me to stop having intimate dinners for four,
> unless there are three other people.

On Sun 04 Sep 2005 02:46:47p, Jen wrote in rec.food.cooking:

> Thanks. Exactly what sort of consistency should the flour and cream
> mixture be. Although thinking about it now, I think I was actually 'off
> with the fairies' when I measured the flour, I may well have done heaped
> spoonfuls.
>
> Jen
>

It will be a thick liquid, but it should be pourable and there should be
absolutely lumps. Those 'fairies' will get you every time! :-) Heaped
spoonsfuls will definitely cause a problem.

Give it another go...

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Wayne Boatwright wrote:

>
> My favorite two homemade puddings are chocolate and butterscotch.
>

Care to share the chocolate pudding recipe? Pudding is unheard of here
in Honduras...except for BLECH imported Hunt's Snack Pack puddings at
an absolutely outrageous price and flan. While I like flan, I would
also like to be able to make chocolate pudding once in a while.

Sandi

On Sun 04 Sep 2005 03:00:04p, SD wrote in rec.food.cooking:

>
> Wayne Boatwright wrote:
>
>>
>> My favorite two homemade puddings are chocolate and butterscotch.
>>
>
> Care to share the chocolate pudding recipe? Pudding is unheard of here
> in Honduras...except for BLECH imported Hunt's Snack Pack puddings at
> an absolutely outrageous price and flan. While I like flan, I would
> also like to be able to make chocolate pudding once in a while.
>
> Sandi

I used to make one from a recipe my mom gave me years ago. It's good, but
the last few times I've made chocolate pudding I've used the following
recipe from Joy of Baking. It's heaven!

http://www.joyofbaking.com/ChocolatePudding.html

I also have a scrumptious chocolate cream pie recipe, but it *requires*
Ghirardeli Ground Chocolate, and it cannot be replaced by cocoa. If can
get the Ghirardeli stuff, let me know and I'll post the recipe. Best I've
ever eaten, and it can also be eaten as a pudding.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

On 5 Sep 2005 00:28:17 +0200, Wayne Boatwright wrote:

> http://www.joyofbaking.com

What a nice site! How did you find it?

I don't like the way their page is set up for printing, but that's a
different story.

On Sun 04 Sep 2005 03:50:20p, sf wrote in rec.food.cooking:

> On 5 Sep 2005 00:28:17 +0200, Wayne Boatwright wrote:
>
>> http://www.joyofbaking.com
>
> What a nice site! How did you find it?
>
> I don't like the way their page is set up for printing, but that's a
> different story.
>

It came up in a search I did last year for Butter Tarts. I've made quite a
few of the recipes here and think they're all good.

Take a look near the top right of the page, "Click for Printable Page". It's
much better.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

On 5 Sep 2005 01:07:26 +0200, Wayne Boatwright wrote:

>
> Take a look near the top right of the page, "Click for Printable Page". It's
> much better.

That's the one. What I do is click on "printable page", then copy it
into Word and save it in my computer's recipe folder. It takes a lot
of reformatting to get it up to my standards.

Well! Mine was definitely not pourable, it was like a soft dough, no
wonder! I won't try again yet, there's only the three of us to eat it and
we've still got leftovers, but I think I should be right now.

Thanks so much.

Jen


"Wayne Boatwright" > wrote in message
...
> On Sun 04 Sep 2005 02:46:47p, Jen wrote in rec.food.cooking:
>
>> Thanks. Exactly what sort of consistency should the flour and cream
>> mixture be. Although thinking about it now, I think I was actually 'off
>> with the fairies' when I measured the flour, I may well have done heaped
>> spoonfuls.
>>
>> Jen
>>
>
> It will be a thick liquid, but it should be pourable and there should be
> absolutely lumps. Those 'fairies' will get you every time! :-) Heaped
> spoonsfuls will definitely cause a problem.
>
> Give it another go...
>
> --
> Wayne Boatwright *¿*
> ____________________________________________
>
> My doctor told me to stop having intimate dinners for four,
> unless there are three other people.

On Sun 04 Sep 2005 04:23:06p, sf wrote in rec.food.cooking:

> On 5 Sep 2005 01:07:26 +0200, Wayne Boatwright wrote:
>
>>
>> Take a look near the top right of the page, "Click for Printable
>> Page". It's much better.
>
> That's the one. What I do is click on "printable page", then copy it
> into Word and save it in my computer's recipe folder. It takes a lot
> of reformatting to get it up to my standards.
>

I used to worry about such things, Barbara, but I have far too many recipes
to care at this point. :-) The tried and true (by me) recipes, I import,
copy, or type into MasterCook.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

On Sun 04 Sep 2005 05:31:42p, Jen wrote in rec.food.cooking:

> Well! Mine was definitely not pourable, it was like a soft dough, no
> wonder! I won't try again yet, there's only the three of us to eat it and
> we've still got leftovers, but I think I should be right now.
>
> Thanks so much.
>
> Jen

You welcome. It will work better for you next time.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Wayne Boatwright wrote:
>
> You suspect right, Marcella. It's the dark brown sugar plus the butter that
> gives it that real butterscotch flavor. I used to use light brown sugar for
> most things. Maybe it's just me, but it seems that both the dark and light
> brown sugars used to have a deeper flavor than they do today.
>
> I hope you enjoy it.
>
Thanks from me for the recipe, too. I love butterscotch
pudding, but MY attempts have left something to be desired too.

Speaking of brown sugar, I recently discovered Hain's light
brown sugar--organic I think. It has very good flavor. I
wish they had a dark brown sugar too. I don't know why, but I
haven't enjoyed the muscovado sugars that I have tried, and I
thought those would be ethereal.

--
Jean B.

On Sun 04 Sep 2005 06:05:12p, Jean B. wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>>
>> You suspect right, Marcella. It's the dark brown sugar plus the butter
>> that gives it that real butterscotch flavor. I used to use light brown
>> sugar for most things. Maybe it's just me, but it seems that both the
>> dark and light brown sugars used to have a deeper flavor than they do
>> today.
>>
>> I hope you enjoy it.
>>
> Thanks from me for the recipe, too. I love butterscotch
> pudding, but MY attempts have left something to be desired too.
>
> Speaking of brown sugar, I recently discovered Hain's light
> brown sugar--organic I think. It has very good flavor. I
> wish they had a dark brown sugar too. I don't know why, but I
> haven't enjoyed the muscovado sugars that I have tried, and I
> thought those would be ethereal.

You're welcome, Jean. I think that good butter and really dark brown sugar
are the two most important things for the flavor. I saw the Hain's
muscovado sugar yesterday when I went shopping. I almost bought it, but
I'm kinda glad I didn't now. I saw another brand as well, but can't
remember what it was. I'll try to remember to check the next shopping
trip, and post it for you. Also, for the dark brown sugar, check you
supermarket brands. Some of them are darker than the national brands.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Wayne Boatwright wrote on 04 Sep 2005 in rec.food.cooking

> Take a look near the top right of the page, "Click for Printable
> Page". It's much better.
>
>


from: http://www.aviewofamerica.com/Recipe...s/desserts.htm

Apple Nut Pudding
2 sticks margarine, softened
3 cup sugar
2 eggs
4 tsp. vanilla
flour
2 tsp. soda
2 tsp. cinnamon
salt
4 apples, diced
1 cup chopped nuts
2 tsp. rum flavoring

Cream 1 stick margarine, 2 cups sugar, eggs and 2 tsp. vanilla together
in bowl. Sift 2 cups flour, soda, cinnamon and ½ tsp. salt together. Add
with 1 tbsp. water to creamed mixture. Beat for 2 minutes. Add apples and
nuts, mixing well. Pour into greased and floured bundt pan. Bake at 350
degrees for 1 hour.

Bring 1 cup water and remaining 1 stick margarine to a boil in saucepan.
Sift 2 tbsp. flour, 1/8 tsp. salt and remaining 1 cup sugar together in
bowl. Add to margarine mixture. Cook over low heat until slightly
thickened, stirring constantly. Add remaining 2 tsp. vanilla and rum
flavoring. Serve over cooled cake.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Wayne Boatwright wrote:
>
> You're welcome, Jean. I think that good butter and really dark brown sugar
> are the two most important things for the flavor. I saw the Hain's
> muscovado sugar yesterday when I went shopping. I almost bought it, but
> I'm kinda glad I didn't now. I saw another brand as well, but can't
> remember what it was. I'll try to remember to check the next shopping
> trip, and post it for you. Also, for the dark brown sugar, check you
> supermarket brands. Some of them are darker than the national brands.
>
Yes, by now I have seen the comments on brown sugar. I will
try to read those labels. I guess, like tuna, you have to
read everything. I do like Hain's light brown sugar but still
need to find a dark brown one.

--
Jean B.