Pudding

Pudding Mix (for Vanilla or Chocolate Pudding)
1 ½ c. sugar
2 ½ c. non-fat dry milk powder (non-instant)
1 ¼ c. flour
1 t. salt
Stir ingredients together until well mixed. Store in a tightly covered container in a cool place. Makes enough mix for 24 servings.

To make vanilla pudding:
1 ¼ c. pudding mix (above)
2 ½ c. warm water
¾ t. vanilla
1 T. margarine or butter (substitute powdered butter or margarine, reconstituted)
1 egg, beaten (substitute powdered eggs, reconstituted)
Combine mix with water in top of double boiler. Place over boiling water and cook till thickened, stirring constantly. Cover and cook 5 minutes longer. Add the butter or margarine. Remove from heat and beat half of the hot mixture into the egg. Blend slowly into the remaining hot mixture. Cook over hot water for 1 minute. Stir in vanilla and chill. *Note: for extra creamy pudding, substitute milk for the warm water in the recipe.

To make chocolate pudding:
1 ¼ c. pudding mix (above)
¼ c. sugar
¾ c. cocoa
2 ½ c. warm water
¾ t. vanilla
1 T. margarine or butter (substitute powdered butter or margarine, reconstituted)
1 egg, beaten (substitute powdered eggs, reconstituted)
Combine mix with sugar and cocoa. Add water in top of double boiler. Place over boiling water and cook till thickened, stirring constantly. Cover and cook 5 minutes longer. Add the butter or margarine. Remove from heat and beat half of the hot mixture into the egg. Blend slowly into the remaining hot mixture. Cook over hot water for 1 minute. Stir in vanilla and chill. *Note: for extra creamy pudding, substitute milk for the warm water in the recipe.

Caramel Pudding Mix
1 ½ c. brown sugar, firmly packed
2 ½ c. non-fat dry milk powder (non-instant)
1 ¼ c. flour
1 t. salt
Stir ingredients together until well mixed. Store in a tightly covered container in a cool place. Makes enough mix for 24 servings.

To make Caramel Pudding:
1 ¼ c. pudding mix (above)
2 ½ c. warm water
¾ t. vanilla
1 T. margarine or butter (substitute powdered butter or margarine, reconstituted)
1 egg, beaten (substitute powdered eggs, reconstituted)
Combine mix with water in top of double boiler. Place over boiling water and cook till thickened, stirring constantly. Cover and cook 5 minutes longer. Add the butter or margarine. Remove from heat and beat half of the hot mixture into the egg. Blend slowly into the remaining hot mixture. Cook over hot water for 1 minute. Stir in vanilla and chill. *Note: for extra creamy pudding, substitute milk for the warm water in the recipe.

Lemon Pudding
1 c water
Dash of salt
½ c. water
1/3 c. flour (white or wheat)
1/3 c. dry milk powder
2/3 c. sugar
½ c. water
1 t. knox gelatin (1/3 of an envelope)
2 T. cold water
1 pkg. lemonade Kool-aid (unsweetened)
Bring 1 c. water and salt to a boil. Using a jar with a lid or a shaker bottle, add ½ c. water and flour to the jar and shake till creamy and smooth (no lumps). Slowly pour mixture into boiling water, stirring constantly. Let cook on low heat for 7-8 minutes, stirring conastantly. Remove from heat. In a small mixing bowl combine dry milk powder, sugar and ½ c. cold water. Set aside. Soften gelatin in 2 T. cold water, put on low heat and stir till dissolved. Add gelatin to milk mixture and stir until thoroughly mixed. To this mixture add Koolaid. Mix until dissolved. Combine with cooked flour mixture and mix well. Using a blender or wire whisk, whisk in ¼ c. milk until smooth and creamy. Serve warm or chill slightly.*Note: For Lemon Pie,omit the last 1/4 c. milk that you whisk in and pour into prepared crust as soon as you finish the cooking process.

Coconut Cream Pudding
1 c water
Dash of salt
1 T. small cracked wheat (or flaked coconut)
½ c. water
1/3 c. flour (white or wheat)
1/3 c. dry milk powder
2/3 c. sugar
½ c. water
1 t. knox gelatin (1/3 of an envelope)
2 T. cold water
½ t. coconut flavoring (or to taste)
Bring 1 c. water and salt to a boil. Using a jar with a lid or a shaker bottle, add ½ c. water and flour to the jar and shake till creamy and smooth (no lumps). Add cracked wheat to water with salt and slowly pour flour-water mixture into boiling water, stirring constantly; let cook on low heat for 7-8 minutes, stirring constantly. Remove from heat. In a small mixing bowl combine dry milk powder, sugar and ½ c. cold water. Set aside. Soften gelatin in 2 T. cold water, put on low heat and stir till dissolved. Add gelatin to milk mixture and stir until thoroughly mixed. To this mixture add coconut flavoring. Mix until dissolved. Combine with cooked flour mixture and mix well. Using a blender or wire whisk, whisk in ¼ c. milk until smooth and creamy. Serve warm or chill slightly. *Note: Cracked wheat will taste like coconut when pudding is finished. *Note: For Coconut Cream Pie,omit the last 1/4 c. milk that you whisk in and pour into prepared crust as soon as you finish the cooking process.

Homemade Chocolate Pudding (not from a mix)
4 c. nonfat dry milk
2 2/3 c. sugar
1 1/3 c. cornstarch
2 c. unsweetened cocoa
½ t. salt
2 c. water
1 T. butter
½ t. vanilla
Combine dry milk, sugar, cornstarch, cocoa and salt in a bowl and mix. Transfer to a medium size sauce pan. Pour in water and bring to a boil for 1 minute; making sure to stir constantly. Then remove from heat and stir in butter and vanilla. Place in refrigerator to chill. If you substitute milk for the water, it makes the pudding extra rich and creamy.

The pudding recipe below is for anyone who may have gone a little overboard in storing hot cocoa mix (this is not necessarily a confession!)from the cannery or any hot cocoa mix you buy. A fun way to use some of that hot coca mix any time of the year.

Pudding from Hot Cocoa Mix
¼ c. corn starch
¼ c. sugar
Dash of salt
¾ c. hot cocoa mix
1 c. cold water
1 c. hot water
½ t. vanilla
In saucepan, mix together cornstarch, sugar, salt and cocoa mix. Add cold water and stir till dissolved. Add hot water. Stir constantly over medium heat until mixture thickens and comes to a boil. Stir in vanilla. Chill and serve. May be poured into individual dishes after cooking if desired. Y: 4 servings

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