Peanut Butter Marshmallow Pudding

Today we made Peanut Butter Marshmallow Pudding!

scant 1/4C cornstarch, 1/3C creamy peanut butter, 1/4C sugar, 1C skim milk, 1 heaping C mini marshmallows

Stir together cornstarch, milk and sugar.

PB Marsh Pudding

PB Marsh Pudding

PB Marsh Pudding

PB Marsh Pudding

PB Marsh Pudding

PB Marsh Pudding

Cook on medium heat, stirring constantly until thickened, 5-7 minutes. Stir in marshmallows to melt. Blend well.

PB Marsh Pudding

PB Marsh Pudding

PB Marsh Pudding

Stir in peanut butter.

PB Marsh Pudding

PB Marsh Pudding

Serve warm topped with chocolate syrup.

PB Marsh Pudding

Corn Raisin Carrot Pudding

Today I made Corn Raisin Carrot Pudding!

1C corn kernels, 8oz baby carrots, 2 eggs, 1/2C skim milk, 1/2C sugar, 1 1/2C flour, 1T cinnamon, 1/4t salt, 2T butter, melted, 1C raisins

Preheat oven to 325F. Chop carrots into 1/2″ pieces. Arrange kernels and carrot pieces in 8″ greased glass pie dish.

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

In bowl, whisk eggs, milk and sugar together until blended.

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Whisk in remaining ingredients except butter and raisins.

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Add melted butter. Mix well.

Corn Carrot Raisin Pudding

Stir in raisins.

Corn Carrot Raisin Pudding

Pour over kernel mix, spreading raisins evenly.

Corn Carrot Raisin Pudding

Bake 35-40 minutes or until lightly browned.

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Alternate recipe: no raisins, 1T nutmeg instead of cinnamon

Corn Carrot Raisin Pudding

Ginger Crumb Pudding

Today I made Ginger Crumb Pudding!

This recipe is from the booklet “Diets to Live By!” published by Anderson, Clayton & Co., 1967.

1 1/2C flour, 1/2C brown sugar, 3/4t soda, 1/2t baking powder, 1 1/4t ginger, 1/2t cinnamon, 1/8t cloves, 1/2C butter, 1 1/3C water, 1/3C dark molasses, 2T butter, 1t lemon zest

Preheat oven to 350.

Ginger Crumb Pudding

Mix dry ingredients. Cut in 1/2C butter until mixture resembles coarse meal. Turn into 8″X8″X2″ greased baking pan or dish.

In saucepan, mix water, molasses and 2T butter. Boil. Add zest. Pour over crumbs in dish.

Zigzag knife through mixture. Bake 30-35 minutes. Serve warm.

Ginger Crumb Pudding

Apricot Pudding

Today we made Apricot Pudding!

2C dried apricots, 6 large eggs, 1/4C milk, 2T plain lowfat yogurt, 2T rum, 3/4C sugar

Soak apricots in warm water in a plastic-covered bowl overnight. Preheat oven to 350F.

Apricot Pudding

Puree all ingredients in blender.

Apricot Pudding

Apricot Pudding

Apricot Pudding

Pour into a buttered 1 1/2 liter baking dish, that is in a larger container filled with hot water.

Apricot Pudding

Bake 50-60 minutes, or until knife comes out clean. Cool before adorning with sprinkles.

Apricot Pudding

Indian Pudding

Today I made Indian Pudding!

This is a recipe from Wayne Harley Brachman’s book, American Desserts.

2C milk, 2C heavy or whipping cream, divided, 1/4C sugar, 1C sweet Madeira or dessert wine, 2T unsalted butter, 3/4C fine cornmeal, 1/2C brown sugar, lightly packed, 1/2t ground cinnamon, 1/2t ground ginger, 1/2t ground nutmeg, 1 egg, 3 egg yolks, 1t vanilla extract, 1/2C dried cranberries

Preheat oven to 300F.

Indian Pudding

In medium, heavy saucepan bring the milk, 1C of the cream, sugar, Madeira, butter and cornmeal to a simmer, stirring occasionally to prevent cornmeal from sticking to bottom of saucepan. Reduce heat to low and cook 12 more minutes, stirring occasionally. Meanwhile, whisk remaining ingredients except cream, until just until blended. Gradually whisk saucepan contents into egg mixture until blended.

Indian Pudding

Mix in the vanilla extract and dried cranberries.

Indian Pudding

Spoon pudding into 8-10 ramekins, filling halfway. Place ramekins in a large, shallow pan and pour 2T of the remaining cream on top of each. Puddings will absorb cream as they are baking. Pour water into pan until it comes halfway up the sides of the ramekins. Tightly cover the pan with foil. Bake 35-45 minutes, or until puddings are set. Or, instead of ramekins, spoon pudding into a 2 qt baking dish set in water, cover with foil and bake 1- 1/4 hours.

Indian Pudding