Anyone got a simple, tried-and-true recipe for stovetop pudding or
custard? I don't want anything with cream cheese, condensed milk, rum,
lobster, dried cherries, or instant vanilla pudding as ingredients.



Dawn

"Dawn" > wrote in message
...
> Anyone got a simple, tried-and-true recipe for stovetop pudding or
> custard? I don't want anything with cream cheese, condensed milk, rum,
> lobster, dried cherries, or instant vanilla pudding as ingredients.
>
>
>
> Dawn

=====
I have made the Chocolate Pudding and it was excellent from
Betty Crocker's Cookbook. See Vanilla Pudding recipe below:

Vanilla Cream Pudding
1/3 cup sugar
2 Tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 Tablespoons butter or margarine, softened
2 teaspoons vanilla

Blend sugar, cornstarch and salt in a 2-quart saucepan. Combine milk and
egg yolks; gradually stir into sugar mixture. Cook over medium heat,
stirring constatly, until mixture thickens and boils. Boil and stir one
minute. Remove from heat; stir in butter and vanilla. Pour into dessert
dishes. Cool slightly and chill

4 servings

Do not use soft-type margarine in this recipe
variations:
Butterscotch Pudding: Substitute 2/3 cup brown sugar packed for the
granulated sugar and decrease vanilla to one teaspoon.
Chocolate Pudding: Increase sugar to 1/2 cup and stir
1/3 cup cocoa into sugar-cornstarch mixture. Omit butter.
----------------------------------------------------------------

>

Dawn wrote:
> Anyone got a simple, tried-and-true recipe for stovetop pudding or
> custard? I don't want anything with cream cheese, condensed milk, rum,
> lobster, dried cherries, or instant vanilla pudding as ingredients.
>
It isn't basic vanilla, but it is basic chocolate
It most def is cheaper than "Jello" brand box mixes.

* Exported from MasterCook *

Cocoa Pudding

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup cocoa
2/3 cup sugar
3 tablespoons corn starch
1/4 teaspoon salt
2 1/4 cups milk
2 tablespoons butter
1 teaspoon vanilla
dash instant coffee -- if desired

Combine dry ingredients and add milk. cook till reaches boil. Then stir
in butter. pour into dessert dishes.

- - - - - - - - - - - - - - - - - -

On 2006-08-24, pfoley > wrote:

> Betty Crocker's Cookbook. See Vanilla Pudding recipe below:

> 2 Tablespoons cornstarch

I'm going to make vanilla pudding too. I've found an almost identical
recipe calling for 1/3 C flour instead of your 2 T cornstarch. Any
opinions out there on which approach is better?

nb

On Thu, 24 Aug 2006 21:50:32 GMT, Dawn >
wrote:

>Anyone got a simple, tried-and-true recipe for stovetop pudding or
>custard? I don't want anything with cream cheese, condensed milk, rum,
>lobster, dried cherries, or instant vanilla pudding as ingredients.

This one is good..

* Exported from MasterCook *

Vanilla Pudding

Recipe By :Betty Crocker
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup sugar
2 tablespoon cornstarch
1/8 teaspoon salt
2 cup milk
2 large egg yolks -- slightly beaten
2 tablespoon butter -- softened
2 teaspoon vanilla

1. Combine sugar, cornstarch, and salt in 2-quart saucepan.
2. Combine milk and egg yolks, then gradually stir into the dry
ingredients.
3. Cook over medium heat, stirring constantly, until mixture comes to
a boil.
4. Continue to boil for one minute, stirring constantly.
5. Remove from heat, and stir in butter and vanilla.
6. Pour pudding into four serving dishes, and chill (not you, the
pudding!)

VARIATIONS:
Add 1 tsp. coconut flavoring instead of vanilla.
Add 1 tsp. banana flavoring instead of vanilla.

notbob wrote:
> On 2006-08-24, pfoley > wrote:
>
>> Betty Crocker's Cookbook. See Vanilla Pudding recipe below:
>
>> 2 Tablespoons cornstarch
>
> I'm going to make vanilla pudding too. I've found an almost identical
> recipe calling for 1/3 C flour instead of your 2 T cornstarch. Any
> opinions out there on which approach is better?
>
> nb
I dunno.. flour to me says "white sauce" flavor... cornstarch says
tasteless thickener. I've never seen a recipe that has flour, so what do
I know?
I should try to make pudding with Splenda and see how it turns out. I
LOVE splenda ))

Goomba38 wrote:


> It isn't basic vanilla, but it is basic chocolate


Thanks. I lost the previous recipe I was using. I've got a
'chocolate-allergic' friend coming over for dinner and needed something
simple. I can figure it out from here.


> It most def is cheaper than "Jello" brand box mixes.
>

And not nearly as nasty tasting.



Dawn

"Goomba38" > wrote in message
. ..
> notbob wrote:
> > On 2006-08-24, pfoley > wrote:
> >
> >> Betty Crocker's Cookbook. See Vanilla Pudding recipe below:
> >
> >> 2 Tablespoons cornstarch
> >
> > I'm going to make vanilla pudding too. I've found an almost identical
> > recipe calling for 1/3 C flour instead of your 2 T cornstarch. Any
> > opinions out there on which approach is better?
> >
> > nb
> I dunno.. flour to me says "white sauce" flavor... cornstarch says
> tasteless thickener. I've never seen a recipe that has flour, so what do
> I know?
> I should try to make pudding with Splenda and see how it turns out. I
> LOVE splenda ))
================
I think using flour would be too pasty; these puddings are called cornstarch
puddings.
-----------------------

Goomba38 wrote on 24 Aug 2006 in rec.food.cooking

> notbob wrote:
> > On 2006-08-24, pfoley > wrote:
> >
> >> Betty Crocker's Cookbook. See Vanilla Pudding recipe below:
> >
> >> 2 Tablespoons cornstarch
> >
> > I'm going to make vanilla pudding too. I've found an almost
identical
> > recipe calling for 1/3 C flour instead of your 2 T cornstarch. Any
> > opinions out there on which approach is better?
> >
> > nb
> I dunno.. flour to me says "white sauce" flavor... cornstarch says
> tasteless thickener. I've never seen a recipe that has flour, so what
do
> I know?
> I should try to make pudding with Splenda and see how it turns out. I
> LOVE splenda ))
>

Leila's clafouti batter is similar to vanilla pudding and it uses flour
and 3 eggs not just the yolks and is baked (no long stirring time). It
also has pears or if you want 3 cups blueberries instead of the pears.

If made with the pears it looks marvelous in the pie pan...But just try
to get a whole slice out without breakage....I double dog dare you!


@@@@@ Now You're Cooking! Export Format

Leila's Pear Clafouti

none

1 tbls. unsalted butter, approx.,; grease pan
granulated sugar; dusting pan
1/2 cup sugar,
4 pears, peeled halved and cored
----OR----
3 cups blueberries
3 eggs
1/3 cup all-purpose flour
3/4 cup heavy cream
---- or ----
3/4 cup plain yogurt
3/4 cup milk
1 teaspoon vanilla extract
pinch salt
confectioners sugar

Preheat oven to 350 Fahrenheit. Butter a grain dish, 9x5x2, or a
10-inch round deep pie plate; sprinkle it with sugar, then invert to
remove the excess. Lay the pears in one layer in the dish.

Beat the eggs until foamy. Add the 1/2 c. of sugar and beat with a
whisk or electric mixer until foamy and fairly thick.
Add the flour and continue to beat until thick and smooth. Add the
cream, milk, vanilla, and salt.
Pour the batter over the pears. BAke for about 20 minutes, or until the
clafouti is nicely browned on top and a knife inserted into it comes
out clean.

(Note this took much longer than 20 minutes in my oven).
Sift some confectioners' sugar over it and serve warm or at room
temperature.

Takes more like 40-50 minutes would be good with blueberries about 3 cups
of blueberries

Leila's note- my husband said it was a fancy dessert. He wouldn't be
dissuaded even though I swore it was easy as muffins. You could
substitute all kinds of fruit for the pears.... and different
flavorings instead of vanilla: almond, orange flower water, etc.

Excellent.


** Exported from Now You're Cooking! v5.74 **



--


Curiosity killed the cat, but for a while I was a suspect

-Alan

Dawn wrote:
> Anyone got a simple, tried-and-true recipe for stovetop pudding or
> custard? I don't want anything with cream cheese, condensed milk, rum,
> lobster, dried cherries, or instant vanilla pudding as ingredients.
>
>
>
> Dawn
>
Vanilla Pudding without Lobster? I am afraid that is not possible,
sorry. I will check Google, but do not think it will do any good.

On 2006-08-24, Goomba38 > wrote:

> I dunno.. flour to me says "white sauce" flavor... cornstarch says
> tasteless thickener. I've never seen a recipe that has flour, so what do
> I know?

DOH!

I forgot all about pastry cream, which I covered not too long ago, but
never got around to making. A senior moment.

http://makeashorterlink.com/?V27A610AD

nb

notbob wrote:
> On 2006-08-24, pfoley > wrote:
>
>> Betty Crocker's Cookbook. See Vanilla Pudding recipe below:
>
>> 2 Tablespoons cornstarch
>
> I'm going to make vanilla pudding too. I've found an almost identical
> recipe calling for 1/3 C flour instead of your 2 T cornstarch. Any
> opinions out there on which approach is better?

Cornstarch won't add any flavor and cooks more quickly and
more fully. To my taste, flour puddings are more starchy in
the mouth.

Pastorio

"Damsel in dis Dress" > wrote in message
news
> 6. Pour pudding into four serving dishes, and chill (not you, the
> pudding!)

No don't chill. Eat it warm with fresh homemade bread and butter.

Ms P

"ms_peacock" > wrote in message
...
>
> "Damsel in dis Dress" > wrote in message
> news
> > 6. Pour pudding into four serving dishes, and chill (not you, the
> > pudding!)
>
> No don't chill. Eat it warm with fresh homemade bread and butter.
>


Eeeeyu. Bread and butter with pudding??

Blech.

On Thu, 24 Aug 2006 17:39:56 -0500, notbob > wrote:

>On 2006-08-24, pfoley > wrote:
>
>> Betty Crocker's Cookbook. See Vanilla Pudding recipe below:
>
>> 2 Tablespoons cornstarch
>
>I'm going to make vanilla pudding too. I've found an almost identical
>recipe calling for 1/3 C flour instead of your 2 T cornstarch. Any
>opinions out there on which approach is better?

Cornstarch tastes MUCH better than flour... flour has to be cooked
very thoroughly or it tastes pasty - cornstarch cooks up much quicker
and has less flavour. In fact, it's hard to make the finished product
taste gluey with cornstarch - I used to make custard by bringing the
milk to a boil then taking it off the stove and stirring in a jug of
milk/cornstarch/vanilla, and a lot of the time it didn't even need any
further heating. You couldn't do that with flour and get away with
it...

On 2006-08-25, Karen AKA Kajikit > wrote:
>
> Cornstarch tastes MUCH better than flour... flour has to be cooked
> very thoroughly or it tastes pasty

It depends on how the flour is cooked and how long. If flour is
cooked as a roux, it only takes 2-3 mins. But, if it's added as
slurry it takes much longer to get rid of the flour flavor. There are
times when cornstarch just won't due. I knew a hack cook who saw
himself as a creative chef and he made his sawmill gravy with
cornstarch instead of flour, claiming "creative license". I told him
is sucked. That fact no one ever ate it was completely lost on him.

nb

"cybercat" > wrote in message
...
>
> "ms_peacock" > wrote in message
> ...
>>
>> "Damsel in dis Dress" > wrote in message
>> news
>> > 6. Pour pudding into four serving dishes, and chill (not you, the
>> > pudding!)
>>
>> No don't chill. Eat it warm with fresh homemade bread and butter.
>>
>
>
> Eeeeyu. Bread and butter with pudding??
>
> Blech.

It has to be warm chocolate pudding and homemade bread. Cold pudding just
isn't the same. And it's really good together.

As they say, don't knock it until you've tried it.

Ms P

"ms_peacock" > wrote >
> It has to be warm chocolate pudding and homemade bread. Cold pudding just
> isn't the same. And it's really good together.
>
> As they say, don't knock it until you've tried it.
>
>

Well, Miss P., you didn't say CHOCOLATE pudding. I might eat that off the
bottom of a shoe.

Consider my mind opened.

"ms_peacock" > wrote

> When I was a kid my mom baked all our bread

Wow, now my mom was a baker, but she never made bread.
That sounds wonderful

>and sometimes on bread day we'd
> get homemade chocolate pudding for supper.

I seem to recall having real chocolate pudding many years '
ago but cannot quite call up the memory. What lucky children you were!

>Of all the bread day meals I
> think it's my most favorite. Ham and beans with bread and butter is a
close
> second though.

Miss P., I must admit that I find a piece of buttered bread totally
scrumptious
with beef stew. And it has to have butter! But I am merely a plebian, I have
never had the pleasure of home-baked bread. I do have a bread maker, but
all that fuss for a little loaf just does not appeal, and I suspect the end
product
is nothing like what your mom made, anyway.

notbob wrote:
> On 2006-08-24, pfoley > wrote:
>
> > Betty Crocker's Cookbook. See Vanilla Pudding recipe below:
>
> > 2 Tablespoons cornstarch
>
> I'm going to make vanilla pudding too. I've found an almost identical
> recipe calling for 1/3 C flour instead of your 2 T cornstarch. Any
> opinions out there on which approach is better?
>
> nb

I have used both - the flour makes it gummy. Mom used cornstarch, as
do I.

-L.

"cybercat" > wrote in message
...
>
> "ms_peacock" > wrote >
>> It has to be warm chocolate pudding and homemade bread. Cold pudding
>> just
>> isn't the same. And it's really good together.
>>
>> As they say, don't knock it until you've tried it.
>>
>>
>
> Well, Miss P., you didn't say CHOCOLATE pudding. I might eat that off the
> bottom of a shoe.
>
> Consider my mind opened.

When I was a kid my mom baked all our bread and sometimes on bread day we'd
get homemade chocolate pudding for supper. Of all the bread day meals I
think it's my most favorite. Ham and beans with bread and butter is a close
second though.

Ms P

"cybercat" > wrote in message
...
>
> "ms_peacock" > wrote in message
> ...
> >
> > "Damsel in dis Dress" > wrote in message
> > news
> > > 6. Pour pudding into four serving dishes, and chill (not you, the
> > > pudding!)
> >
> > No don't chill. Eat it warm with fresh homemade bread and butter.
> >
>
>
> Eeeeyu. Bread and butter with pudding??
>
> Blech.
=================
Oooh, I can't even imagine such a combination. Serve the pudding cold with
whpped cream or maybe a little stewed sweetened strawberries and whipped
cream.
------------------
>
>

"cybercat" > wrote in message
...
>
> "ms_peacock" > wrote
>
> > When I was a kid my mom baked all our bread
>
> Wow, now my mom was a baker, but she never made bread.
> That sounds wonderful
>
> >and sometimes on bread day we'd
> > get homemade chocolate pudding for supper.
>
> I seem to recall having real chocolate pudding many years '
> ago but cannot quite call up the memory. What lucky children you were!
>
> >Of all the bread day meals I
> > think it's my most favorite. Ham and beans with bread and butter is a
> close
> > second though.
>
> Miss P., I must admit that I find a piece of buttered bread totally
> scrumptious
> with beef stew. And it has to have butter! But I am merely a plebian, I
have
> never had the pleasure of home-baked bread. I do have a bread maker, but
> all that fuss for a little loaf just does not appeal, and I suspect the
end
> product
> is nothing like what your mom made, anyway.
=======================
I like to serve the Pillsbury crusty French Bread dough you bake in the
oven. It always goes good with Baked Beans and steak.
------------------------------
>
>

"pfoley" > wrote in message
k.net...
>
> "Dawn" > wrote in message
> ...
>> Anyone got a simple, tried-and-true recipe for stovetop pudding or
>> custard? I don't want anything with cream cheese, condensed milk, rum,
>> lobster, dried cherries, or instant vanilla pudding as ingredients.
>>
>>
>>
>> Dawn
>
> =====
> I have made the Chocolate Pudding and it was excellent from
> Betty Crocker's Cookbook. See Vanilla Pudding recipe below:
>
> Vanilla Cream Pudding
> 1/3 cup sugar
> 2 Tablespoons cornstarch
> 1/8 teaspoon salt
> 2 cups milk
> 2 egg yolks, slightly beaten
> 2 Tablespoons butter or margarine, softened
> 2 teaspoons vanilla
>
> Blend sugar, cornstarch and salt in a 2-quart saucepan. Combine milk and
> egg yolks; gradually stir into sugar mixture. Cook over medium heat,
> stirring constatly, until mixture thickens and boils. Boil and stir one
> minute. Remove from heat; stir in butter and vanilla. Pour into dessert
> dishes. Cool slightly and chill
>
> 4 servings
>
> Do not use soft-type margarine in this recipe
> variations:
> Butterscotch Pudding: Substitute 2/3 cup brown sugar packed for the
> granulated sugar and decrease vanilla to one teaspoon.
> Chocolate Pudding: Increase sugar to 1/2 cup and stir
> 1/3 cup cocoa into sugar-cornstarch mixture. Omit butter.

I just tried the butterscotch one for dessert tonight, it was great. Maybe a
little too sweet though, is it supposed to be *2/3* cup brown sugar, even
though the vanilla one is only *1/3* cup?

I made one with flour instead of cornstarch ages ago, and I wasn't that
impressed, it was very floury and gluey, but this one is excellent. I look
forward to trying the other flavours. My husband and daughter want
chocolate but I'm not big on chocolate, so I'll make the vanilla instead.

Jen

"ms_peacock" > wrote

>>What lucky children you were!
>
> That's what we thought too. We found out later it was because we were
poor.

*smile* Yes, us too. Did you get bread pudding? My mama did not put any
raisins in it, but just vanilla and sugar and cinnamon and milk. Maybe an
egg? It was soooo good, and I imagine a good thing to do with stale bread!


>
> It's not. I baked bread myself for many years and when they came out with
bread machines I got one. It isn't at all like real handmade bread. It's a
> lot more like bakery bread than handmade bread.
>

I'm glad I don't bother with it now! We have some good bakeries here, but
nothing beats hot out of the oven, I imagine.

I had a friend from Greece whose command of English was not very good at
that time, and to express how poor they were when he was growing up in
Athens, he once said, "we burned our mouths on the bread my mother made. Do
you know what means that?"

He meant that the children were so hungry that they could not wait until it
cooled. That put a lump in my throat.

Bake to real chocolate pudding: it had to have a thick skin on it when it
cooled, too! I loved that part.

Did your mom ever make custard in cups, not pudding but old fashioned egg
custard set in cups in a shallow baking pan full of water in the oven? I
don't think I have had egg custard since my mother made it.

"Jen" > wrote in message
...
>
> "pfoley" > wrote in message
> k.net...
> >
> > "Dawn" > wrote in message
> > ...
> >> Anyone got a simple, tried-and-true recipe for stovetop pudding or
> >> custard? I don't want anything with cream cheese, condensed milk, rum,
> >> lobster, dried cherries, or instant vanilla pudding as ingredients.
> >>
> >>
> >>
> >> Dawn
> >
> > =====
> > I have made the Chocolate Pudding and it was excellent from
> > Betty Crocker's Cookbook. See Vanilla Pudding recipe below:
> >
> > Vanilla Cream Pudding
> > 1/3 cup sugar
> > 2 Tablespoons cornstarch
> > 1/8 teaspoon salt
> > 2 cups milk
> > 2 egg yolks, slightly beaten
> > 2 Tablespoons butter or margarine, softened
> > 2 teaspoons vanilla
> >
> > Blend sugar, cornstarch and salt in a 2-quart saucepan. Combine milk
and
> > egg yolks; gradually stir into sugar mixture. Cook over medium heat,
> > stirring constatly, until mixture thickens and boils. Boil and stir one
> > minute. Remove from heat; stir in butter and vanilla. Pour into dessert
> > dishes. Cool slightly and chill
> >
> > 4 servings
> >
> > Do not use soft-type margarine in this recipe
> > variations:
> > Butterscotch Pudding: Substitute 2/3 cup brown sugar packed for the
> > granulated sugar and decrease vanilla to one teaspoon.
> > Chocolate Pudding: Increase sugar to 1/2 cup and stir
> > 1/3 cup cocoa into sugar-cornstarch mixture. Omit butter.
>
> I just tried the butterscotch one for dessert tonight, it was great. Maybe
a
> little too sweet though, is it supposed to be *2/3* cup brown sugar, even
> though the vanilla one is only *1/3* cup?
>
> I made one with flour instead of cornstarch ages ago, and I wasn't that
> impressed, it was very floury and gluey, but this one is excellent. I
look
> forward to trying the other flavours. My husband and daughter want
> chocolate but I'm not big on chocolate, so I'll make the vanilla instead.
>
> Jen
===================
I never made the butterscotch pudding, but the chocolate is really good.
----------------------
>
>

"-L." > wrote in message
ups.com...
>
> notbob wrote:
> > On 2006-08-24, pfoley > wrote:
> >
> > > Betty Crocker's Cookbook. See Vanilla Pudding recipe below:
> >
> > > 2 Tablespoons cornstarch
> >
> > I'm going to make vanilla pudding too. I've found an almost identical
> > recipe calling for 1/3 C flour instead of your 2 T cornstarch. Any
> > opinions out there on which approach is better?
> >
> > nb
>
> I have used both - the flour makes it gummy. Mom used cornstarch, as
> do I.
>

I like flour for thickening nonsweet foods like gravies and sauces and
stews,
and corn starch for sweets. Including Chinese foods, which often have sweet
(albeit spicy) sauces. You are a fan of Calphalon, I have a Calpahol wok
that
I love!

"cybercat" > wrote in message
...
>
> "ms_peacock" > wrote
>
>> When I was a kid my mom baked all our bread
>
> Wow, now my mom was a baker, but she never made bread.
> That sounds wonderful
>
>>and sometimes on bread day we'd
>> get homemade chocolate pudding for supper.
>
> I seem to recall having real chocolate pudding many years '
> ago but cannot quite call up the memory. What lucky children you were!

That's what we thought too. We found out later it was because we were poor.

>
>>Of all the bread day meals I
>> think it's my most favorite. Ham and beans with bread and butter is a
> close
>> second though.
>
> Miss P., I must admit that I find a piece of buttered bread totally
> scrumptious
> with beef stew. And it has to have butter! But I am merely a plebian, I
> have
> never had the pleasure of home-baked bread. I do have a bread maker, but
> all that fuss for a little loaf just does not appeal, and I suspect the
> end
> product
> is nothing like what your mom made, anyway.
>

It's not. I baked bread myself for many years and when they came out with
bread machines I got one. It isn't at all like real handmade bread. It's a
lot more like bakery bread than handmade bread.

Ms P

"cybercat" > wrote in message
...
>
> "ms_peacock" > wrote
>
> >>What lucky children you were!
> >
> > That's what we thought too. We found out later it was because we were
> poor.
>
> *smile* Yes, us too. Did you get bread pudding? My mama did not put any
> raisins in it, but just vanilla and sugar and cinnamon and milk. Maybe an
> egg? It was soooo good, and I imagine a good thing to do with stale bread!
>
>
> >
> > It's not. I baked bread myself for many years and when they came out
with
> bread machines I got one. It isn't at all like real handmade bread. It's
a
> > lot more like bakery bread than handmade bread.
> >
>
> I'm glad I don't bother with it now! We have some good bakeries here, but
> nothing beats hot out of the oven, I imagine.
>
> I had a friend from Greece whose command of English was not very good at
> that time, and to express how poor they were when he was growing up in
> Athens, he once said, "we burned our mouths on the bread my mother made.
Do
> you know what means that?"
>
> He meant that the children were so hungry that they could not wait until
it
> cooled. That put a lump in my throat.
>
> Bake to real chocolate pudding: it had to have a thick skin on it when it
> cooled, too! I loved that part.
>
> Did your mom ever make custard in cups, not pudding but old fashioned egg
> custard set in cups in a shallow baking pan full of water in the oven? I
> don't think I have had egg custard since my mother made it.
=============
Yes, my mother made bread pudding also out of the stale bread, and I make
quite often myself. I love it with or without raisins.
==================
>
>

"ms_peacock" > wrote in message
...
>
> "cybercat" > wrote in message
> ...
> > *smile* Yes, us too. Did you get bread pudding? My mama did not put any
> > raisins in it, but just vanilla and sugar and cinnamon and milk. Maybe
an
> > egg? It was soooo good, and I imagine a good thing to do with stale
bread!
>
> Yup, and sometimes just bread and milk. I always liked bread and milk
when
> I was a kid. I tried it one time with bakery bread. <shudder> The bread
> turned to slime.
>
>
> >
> > I'm glad I don't bother with it now! We have some good bakeries here,
but
> > nothing beats hot out of the oven, I imagine.
>
> The best is hot out of the oven with butter and strawberry jam. If I'd
cut
> a loaf while it was still hot we'd eat the whole loaf. I tried not to do
> that too often.
>
> > I had a friend from Greece whose command of English was not very good at
> > that time, and to express how poor they were when he was growing up in
> > Athens, he once said, "we burned our mouths on the bread my mother made.
> > Do
> > you know what means that?"
> >
> > He meant that the children were so hungry that they could not wait until
> > it
> > cooled. That put a lump in my throat.
>
> We weren't quite that poor. But I do understand what he meant.
>
> >
> > Bake to real chocolate pudding: it had to have a thick skin on it when
it
> > cooled, too! I loved that part.
> >
> > Did your mom ever make custard in cups, not pudding but old fashioned
egg
> > custard set in cups in a shallow baking pan full of water in the oven? I
> > don't think I have had egg custard since my mother made it.
>
> I don't remember her ever making egg custard. That doesn't mean she
didn't
> occasionally make it of course, just that I don't remember it.
>
> Ms P
==========
Yes, we had custard quite often also. And, yes I love the skim on top of
the chocolate pudding, but some people don't so I now cover the pudding with
plastic wrap immediately before the skim forms.
----------------
>
>

"ms_peacock" > wrote in message
...
>
> "cybercat" > wrote in message
> ...
> > *smile* Yes, us too. Did you get bread pudding? My mama did not put any
> > raisins in it, but just vanilla and sugar and cinnamon and milk. Maybe
an
> > egg? It was soooo good, and I imagine a good thing to do with stale
bread!
>
> Yup, and sometimes just bread and milk. I always liked bread and milk
when
> I was a kid. I tried it one time with bakery bread. <shudder> The bread
> turned to slime.
>
>
> >
> > I'm glad I don't bother with it now! We have some good bakeries here,
but
> > nothing beats hot out of the oven, I imagine.
>
> The best is hot out of the oven with butter and strawberry jam. If I'd
cut
> a loaf while it was still hot we'd eat the whole loaf. I tried not to do
> that too often.
>
> > I had a friend from Greece whose command of English was not very good at
> > that time, and to express how poor they were when he was growing up in
> > Athens, he once said, "we burned our mouths on the bread my mother made.
> > Do
> > you know what means that?"
> >
> > He meant that the children were so hungry that they could not wait until
> > it
> > cooled. That put a lump in my throat.
>
> We weren't quite that poor. But I do understand what he meant.
>
> >
> > Bake to real chocolate pudding: it had to have a thick skin on it when
it
> > cooled, too! I loved that part.
> >
> > Did your mom ever make custard in cups, not pudding but old fashioned
egg
> > custard set in cups in a shallow baking pan full of water in the oven? I
> > don't think I have had egg custard since my mother made it.
>
> I don't remember her ever making egg custard. That doesn't mean she
didn't
> occasionally make it of course, just that I don't remember it.
>
> Ms P
--------------
Another dessert my mother used to make is Spanish Cream; the recipe would be
on the geletin box. I also love flans.

>
>

"cybercat" > wrote in message
...
> *smile* Yes, us too. Did you get bread pudding? My mama did not put any
> raisins in it, but just vanilla and sugar and cinnamon and milk. Maybe an
> egg? It was soooo good, and I imagine a good thing to do with stale bread!

Yup, and sometimes just bread and milk. I always liked bread and milk when
I was a kid. I tried it one time with bakery bread. <shudder> The bread
turned to slime.


>
> I'm glad I don't bother with it now! We have some good bakeries here, but
> nothing beats hot out of the oven, I imagine.

The best is hot out of the oven with butter and strawberry jam. If I'd cut
a loaf while it was still hot we'd eat the whole loaf. I tried not to do
that too often.

> I had a friend from Greece whose command of English was not very good at
> that time, and to express how poor they were when he was growing up in
> Athens, he once said, "we burned our mouths on the bread my mother made.
> Do
> you know what means that?"
>
> He meant that the children were so hungry that they could not wait until
> it
> cooled. That put a lump in my throat.

We weren't quite that poor. But I do understand what he meant.

>
> Bake to real chocolate pudding: it had to have a thick skin on it when it
> cooled, too! I loved that part.
>
> Did your mom ever make custard in cups, not pudding but old fashioned egg
> custard set in cups in a shallow baking pan full of water in the oven? I
> don't think I have had egg custard since my mother made it.

I don't remember her ever making egg custard. That doesn't mean she didn't
occasionally make it of course, just that I don't remember it.

Ms P

pfoley wrote:

> Oooh, I can't even imagine such a combination. Serve the pudding cold with
> whpped cream or maybe a little stewed sweetened strawberries and whipped
> cream.
>
Wait a second.. this isn't a new combination. What is the name of that
rich chocolate served with bread in coffee cups for breakfast in Spain,
and perhaps other places??
Goomba

pfoley wrote:

> ===================
> I never made the butterscotch pudding, but the chocolate is really good.
> ----------------------

Please remember to trim up the extraneous quoted material in your
replies, ok? Thanks very much

On Fri, 25 Aug 2006 13:10:40 GMT, "Jen" >
wrote:

>I just tried the butterscotch one for dessert tonight, it was great. Maybe a
>little too sweet though, is it supposed to be *2/3* cup brown sugar, even
>though the vanilla one is only *1/3* cup?

Yup, it's 2/3 cup of packed brown sugar. I've always found
butterscotch to be gackingly sweet. I wonder if you used dark brown
sugar, if you could cut back on the amount? You'd get the flavor you
want without as much sweetness. I think. Maybe?

Carol

On 25 Aug 2006 15:59:59 +0200, "cybercat" >
wrote:

>Did your mom ever make custard in cups, not pudding but old fashioned egg
>custard set in cups in a shallow baking pan full of water in the oven? I
>don't think I have had egg custard since my mother made it.

I love that stuff ... with a little sprinkle of nutmeg on top.

Carol

pfoley wrote:
> I have made the Chocolate Pudding and it was excellent from
> Betty Crocker's Cookbook. See Vanilla Pudding recipe below:
>
> Vanilla Cream Pudding
> 1/3 cup sugar
> 2 Tablespoons cornstarch
> 1/8 teaspoon salt
> 2 cups milk
> 2 egg yolks, slightly beaten
> 2 Tablespoons butter or margarine, softened
> 2 teaspoons vanilla
>
> Blend sugar, cornstarch and salt in a 2-quart saucepan. Combine milk and
> egg yolks; gradually stir into sugar mixture. Cook over medium heat,
> stirring constatly, until mixture thickens and boils. Boil and stir one
> minute. Remove from heat; stir in butter and vanilla. Pour into dessert
> dishes. Cool slightly and chill
>
> 4 servings

That's similar to way I make it except I use 2/3 to 1 cup of sugar. I
like my desserts to be sweet. I don't understand this aversion to
using sugar. It's not as if one's entire diet is made up of sweets.
If I'm making a custard pie filling I'll increase the egg yolks to 3
and increase the amount of cornstarch to 3 tablespoons.

"Damsel in dis Dress" > wrote in message
news
> On Fri, 25 Aug 2006 13:10:40 GMT, "Jen" >
> wrote:
>
>>I just tried the butterscotch one for dessert tonight, it was great. Maybe
>>a
>>little too sweet though, is it supposed to be *2/3* cup brown sugar, even
>>though the vanilla one is only *1/3* cup?
>
> Yup, it's 2/3 cup of packed brown sugar. I've always found
> butterscotch to be gackingly sweet. I wonder if you used dark brown
> sugar, if you could cut back on the amount? You'd get the flavor you
> want without as much sweetness. I think. Maybe?

Actually I meant to ask about that too. I ran out of brown sugar, so I used
1/2 brown and half dark brown. What's the difference in them?

Jen

Jen wrote:
I ran out of brown sugar, so I used
> 1/2 brown and half dark brown. What's the difference in them?
>
Dark brown just has more molasses added to it than the light brown.
That's all brown sugar is- white sugar with added molasses.
Goomba (who always goes dark)

"Damsel in dis Dress" > wrote in message
news
> On Thu, 24 Aug 2006 21:50:32 GMT, Dawn >
> wrote:
>

>
> VARIATIONS:
> Add 1 tsp. coconut flavoring instead of vanilla.
> Add 1 tsp. banana flavoring instead of vanilla.

*banana flavouring* - do you mean banana essence, or extract? I think I
need to have a good look at the flavourings, I didn't realise there was such
a thing. I assume there is also a strawberry essence as well. I think I
might make one to bring to a family BBQ we've got coming up. Thanks.

Jen