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.