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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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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!!! |
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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. |
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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 |
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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. |
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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! |
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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. |
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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. |
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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. |
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![]() 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 |
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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. |
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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. |
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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. |
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![]() > 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 |
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