Today we made Pear Butterscotch Pie!
1 graham cracker pie shell, 2 medium underripe pears, peeled, cored and sliced into crescents 1/4″ thick, 1C skim milk, 1C firmly packed light brown sugar, 2 eggs, slightly beaten, 3T butter, 3T cornstarch
Preheat oven to 350F. In medium saucepan, mix cornstarch and brown sugar.
Mix in milk over medium heat, stirring constantly until thickened, about 15 minutes.
A streak made with the finger on the back of the mixing spoon shouldn’t flow together.
Add butter and quickly beat in slightly beaten eggs until butter is melted. Blend well. Cool 10 minutes.
Arrange pear slices in circular pattern in pie shell. Pour pudding over pears.
Bake 50 minutes or until golden brown. Cool. Chill at least 2 hours before cutting.
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.
Cook on medium heat, stirring constantly until thickened, 5-7 minutes. Stir in marshmallows to melt. Blend well.
Stir in peanut butter.
Serve warm topped with chocolate syrup.
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.
In bowl, whisk eggs, milk and sugar together until blended.
Whisk in remaining ingredients except butter and raisins.
Add melted butter. Mix well.
Stir in raisins.
Pour over kernel mix, spreading raisins evenly.
Bake 35-40 minutes or until lightly browned.
Alternate recipe: no raisins, 1T nutmeg instead of cinnamon
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.
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.