Monday, July 20, 2009

Pudding with Whipped Topping

Vanilla Pudding Mix

1½ cups sugar
2½ cups nonfat dry milk
1¼ cups flour
1 teaspoon salt

Stir the ingredients together until well mixed. Store in a tightly covered container in a
cool place. Makes enough mix for 24 servings.

Variations:
Chocolate Pudding Mix
Add ¾ cup cocoa and ¼ cup more sugar to above ingredients before stirring.

Caramel Pudding Mix
Substitute 1½ cups packed brown sugar for granulated sugar.

To Make Pudding (from Mix):
1¼ cups pudding mix
2½ cups warm water
¾ teaspoon vanilla
1 tablespoon margarine or butter
1 egg, beaten

Combine mix with water in top of double boiler. Place over boiling water and cook
until 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. Serves six.

Whipped Topping

Chill a small mixing bowl. Soften 1 tsp gelatin in cold water. Then add 3 TBS boiling water, stirring until gelatin is completely dissolved. Place 1/2 cup ice water and 1/2 cup dry milk powder in chilled bowl. Beat on high until stiff peaks form (if this doesn’t happen, beat until frothy). Add 3 tablespoons sugar, still beating. Then add 3 tablespoons oil and the gelatin and flavoring like vanilla if desired. Place in freezer 15 minutes. Remove and beat until stiff peak now if it didn’t happen before. Then transfer to fridge until ready to use. Stir before using to retain creamy texture. Makes 2 cups.

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