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Saturday, June 23, 2012

Homemade Pudding

My family has been deeply supportive of my food disability.  They seem to go out of their way to make sure I have something to eat at all family gatherings and are always checking up to me to see how I'm doing with my "special diet."

My mom most of all has been wonderful though my entire gluten free journey, I think this is mostly because she knew how sick I was for years and how much I battled with food being such a painful enemy.  My mom makes many many wonderful dishes for me to enjoy when I'm home on the weekends.  Here is one I love straight from the Better Homes & Garden Cookbook circa 1971.

It's titled Vanilla Pudding:  (we never eat vanilla pudding)  Always Coconut or Butterscotch.

3/4 cups sugar
2 tablespoons cornstarch 
1/4 teaspoon salt
2 cups milk
1 well-beaten egg
2 tablespoons butter
1 teaspoon vanilla 

In saucepan, blend sugar, cornstarch, and salt; add milk.  Cook and stir over medium head till thickened and bubbly.  Cook and stir 2 minutes more.  Remove from heat.

Stir small amount of hot mixture into beaten egg; return all to hot mixture; cook and stir 2 minutes more.  Remove from heat; add butter and vanilla.  Pour into bowls.  Chill.  Makes 4 servings.  

*For coconut:  Add about 3/4 cup shredded coconut when you add the butter & vanilla.

*For Butterscotch (my fav): Substitute brown sugar for regular sugar and increase butter to 3 tablespoons.  

*For Chocolate: Increase sugar to 1 cup and add two 1-ounce squares unsweetened chocolate along with the milk.