Homemade Caramel Pudding
I love making things homemade. There is just something satisfying about saying “I made that”. Not only that, but you get to control the ingredients. Here is a delicious recipe for homemade caramel pudding that I made recently. Hope you enjoy!
- 2 cups whole milk
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1/2 cup sugar
- Coarse sea salt and whipped cream for topping
In a small bowl, whisk 1/4 cup of the milk with the cornstarch, vanilla and salt, until smooth. Set aside.
In a large saucepan, combine the sugar with 3 tablespoons of water and bring to a boil. Cook over medium-high heat until a light amber caramel forms, about 5 minutes. Watch it closely. The caramel should not smoke, or it will burn.
Remove from heat. Very gradually whisk in the remaining 1 2/3 cups of milk, a little at a time.
Put it over the heat again and whisk until the caramel has dissolved again. The milk will foam up quickly as it comes to a simmer. Simmer over moderately low heat until the mixture thickens just slightly and deepens in color, about 10 minutes.
Gradually whisk the cornstarch mixture into the caramel. Cook again over heat, whisking constantly, until the pudding thickens, about one minute. The pudding will thicken up more as it sets in the refrigerator cooling.
Scrape the pudding into 2-4 ramekins or serving dishes and refrigerate until chilled and set, about 2 hours. You can run it through a strainer to make it really smooth although I skipped this step and my pudding was fine.
To avoid a pudding “skin”, press a piece of plastic wrap onto the surface of each pudding dish as it chills.
Serve with a sprinkle of coarse sea salt and a dollop of whipped cream (optional).
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Lemon Covered Berries
This is a great budget side dish to make with very ripe fruit goes on sale. Use whatever types of berries that are on sale or whatever you have on hand in the freezer. The whole family will enjoy it. To use as a dessert top each bowl of berries with a dollop of whipped cream and a mint leaf.
- 4 C of mixed fresh berries
- 4 egg yolks
- 1 Tbsp lemon extract
- 1/4 C caster sugar
Preset the oven to broil.
Place the berries into four oven proof custard cups.
In a mixing bowl whisk together the egg yolks, lemon extract and sugar.
Place the mixing bowl over a pan of hot water and whisk until thick and pale in color.
Pour the sauce equally over the 4 bowls of fruit.
Place the cups into the broiler for 1 minute or until the top begins to lightly brown.
Cranberry Puff
One of my favorite desserts involves cranberries! I used to buy this stuff at the store all the time, until I realized how easy it is to make on my own. This is also a great dessert to take to a potluck at church or a fellowship gathering.
- 1 pound cranberries, coarsely ground
- 1 can of mandarin oranges
- 1 small can of crushed pineapples
- 1 apple, finely diced
- 1 cup of pecans, chopped
- 2 cups of miniature marshmallows
- 1 cup of sugar
- 8 ounces of whipped topping, thawed
- 1 (9-inch) baked pie shell
In a large bowl, combine the cranberries, oranges, pineapples, apples, pecans, marshmallows, and sugar; chill overnight.
The next morning, mix the thawed topping with the chilled mixture. Pour into the baked shell. Chill until ready to serve.
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This collection has been put together by my friend Patti Winker of RemarkableWrinklies.com as a way to share her Trip Down Memory Lane – which often includes reminiscing about her growing up in a big family where food took front-and-center.
You’ll find over 400 recipes in this incredible collection. These are the meals you would find in simple homes where families gathered around the kitchen table to get their fair share of big heaping bowls of hearty food. You’ll even get a glimpse into Patti’s world growing up in the 50s and 60s with a few stories and pictures thrown in!
Order your copy today and start enjoying the kind of old fashioned meals that brought generations together around the kitchen table – and maybe even create your own Memory Lane Meals.
Homemade Banana Pudding From Scratch
- 1 box vanilla wafers
- 2-3 ripe bananas
- 1/3 cup white sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups milk
- 1 1/2 teaspoons vanilla extract
Line a 3 quart casserole dish with wafers. Slice bananas layering them on top of wafers. Add another layer of vanilla wafers. Continue alternating layers until casserole dish is full. Set aside.
In a 2 quart saucepan, combine sugar, cornstarch, and salt. Slowly stir in milk. Bring to a boil, and cook, stirring constantly, over medium heat until mixture thickens. Cook for 2 to 3 minutes more. Stir in vanilla. Allow to cool slightly then pour over vanilla wafer-banana layers. Refrigerate until cool.
Top with either whipped cream or meringue. If you top with meringue the last layer should be wafers. It should be spread on top while the pudding is still hot. If topping with whipped cream the last layer should be bananas and you should completely cool the pudding before adding the whipped cream.
Enjoy!
Homemade Banana Pudding
1 pt whipping cream
1 cup ice water
1 small box vanilla instant pudding
1 small box banana instant pudding
1 can Eagle Brand milk
6 bananas
1 box Nilla Wafers
Combine water, pudding and Eagle Brand milk and mix well.
In a different bowl place the whipping cream and beat it until it’s light and fluffy.
Fold the whipping cream in to the pudding.
Place a layer of wafers in the bottom of the dish. Follow with a layer of banana slices and then pudding mix. Layer until you reach the top of your dish.
Chill and Serve.
Homemade Bread Pudding
- ¼ cup butter (softened)
- 1 small box vanilla instant pudding
- 1 tsp cinnamon
- 3 eggs
- 3 cups milk
- 1 can crushed pineapple
- 2/3 cup coconut
- ½ cup raisins
- 1 tsp vanilla extract
- 8 slices of bread
Mix together butter, pudding, eggs and cinnamon. When you get the mixture smooth add in milk, fruits and vanilla.
Cut bread into thick cubes and lay the bread into a buttered casserole dish. An 8×8 dish works well for this recipe. Cover the bread with the wet mixture then place your casserole dish into a water bath and place in the oven.
Bake at 325 degrees for 1 hour 45 min.
Bread pudding is a warm, soft and sweet accompaniment to your next meal.
Homemade Chocolate Sauce
- ½ cup sugar
- 2 tbsp flour
- 1/8 tsp salt
- 2 tbsp cocoa
- 1 cup water
- ¼ tsp vanilla
Get out a mixing bowl and place the sugar, flour, salt and cocoa into the bowl and set it off to the side.
Next, get a small saucepan and place the water and the vanilla inside. Cook the mixture for a minute or two. Then slowly stir in the ingredients from the mixing bowl. Make sure that you stir the sauce the entire time.
The sauce will start to thicken as it cooks. It takes about 6 minutes.
This sauce is great served warm over ice cream, cake and fresh fruit.
Homemade Cracker Spread
Crab And Cream Cheese Spread
- 1 (6 oz.) can crabmeat, drained
- 1 tsp. horseradish
- 8 oz. cream cheese, softened
- 1 tbsp. milk
- Garlic to taste
Place all of the ingredients into a bowl and mix them together. Transfer the spread to a small pot and cook on medium heat on the stove top until it is warmed through.
Serve the spread warm on crackers.
If you can make your own crackers, it is also very nice to serve both the crackers and spread warm.
Pumpkin Butter
Quadruple this recipe for storage in jars
- 2 cups cooked pumpkin (15 oz. can)
- 1 cup white granulated sugar or splenda
- 1 cup brown sugar or splenda blend
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. ginger
- 1/8 tsp. cloves
Combine all ingredients in a crockpot and cook on high for 3 hours, stirring every 10 minutes to keep from sticking to sides and burning. Put in jars and put in a water bath for 40 minutes. If you like pumpkin pie, you will love it. It is great on hot, fresh biscuits. We like it almost better than apple butter.
Homemade Peanut Butter
15 ozs roasted skinless peanuts
1 tsp kosher salt
1 ½ tsp honey
1 ½ tbsp peanut oil
Open the peanuts and put them into a food processor. Sprinkle salt over the peanuts. Place the lid on top and pulse for just a minute to start breaking up the peanuts. Stop and remove the lid. Pour in the honey. Replace the lid and process until you get the consistency that you want.
Make sure to stop a few times to scrape down the sides.
Store in an airtight container in the fridge.
*Tip: If you like your peanut butter a little sweeter you can always add a little more honey.
Homemade Chocolate Pudding
- 4 cups nonfat dry milk
- 2 2/3 cup sugar
- 1 1/3 cup cornstarch
- 2 cups unsweetened cocoa
- 1/2 tsp salt
- 2 cups water
- 1 tbsp butter
- 1/2 tsp vanilla
Combine dry milk, sugar, cornstarch, cocoa and salt in a bowl and mix. Transfer to a medium size sauce pan. Pour in water and bring to a boil for 1 minute. Making sure to stir constantly. Then remove from heat and stir in butter and vanilla. Place in refrigerator to chill.
My family loves chocolate pudding so I make it a lot. I like to substitute milk for the water. This makes the pudding extra rich and creamy.
Recommended – Crockpot Cooking Made Simple
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
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Banana Date Tofu Pudding
- 12 to 14 oz box of soft tofu
- 1/4 cup corn oil
- 1/4 cup water or soy milk
- 2 very ripe bananas
- 10 whole, pitted dates
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Open up the tofu, and drain off the water. Peel the bananas and cut them into chunks. Cut the tofu into small cubes and place it in a blender. Add the corn oil, water or soy milk, banana chunks, dates, vanilla and salt. Process for 2 to 3 minutes, or until the mixture is smooth with small date flecks blended throughout. You may have to stop the blender, and scrape down the sides a few times during blending. Pour the pudding into small 1/2-cup-sized, resealable plastic containers, or a big bowl. Keep in the fridge for hungry children to snack on, or put in healthy lunchboxes for a protein rich desert. This is a great recipe for people who don’t like tofu. They can get friendly with it in a nonthreatening atmosphere. This pudding uses fruit as it’s only sweetener. You will be surprised at just how sweet and delicious the combination of bananas and dates can be.
Baked Custard Recipe
- 2-1/2 cups tap water
- 1 cup instant nonfat dry milk
- 3 medium eggs
- 1/3 cup sugar
- 1/4 teaspoon cinnamon or nutmeg
- 1/2 teaspoon vanilla
- 2 tablespoons melted margarine
This is a delicious old-fashioned dessert that you don’t see very often any more. That’s a shame too because baked custard is one of those yummy comfort foods that is inexpensive, easy and nutritious.
Start off with your favorite mixing bowl. Pour the water into it and add the dry milk. Stir until the milk is dissolved. Add the eggs. Whisk or beat well. Add the sugar, cinnamon, vanilla and melted margarine. Mix again, for about 2 minutes by hand, or until the sugar is dissolved, the eggs are well incorporated and the margarine isn’t trying to rise to the top.
Oil a 1-1/2 to 2 quart sized casserole dish. Pour the custard into the casserole. Now you have to find another pan that is bigger than your casserole so you can make a “water bath” for your custard. I usually use a standard 9 by 13-inch baking pan. Place the casserole inside the pan. Now add tap water to the outer pan, a little at a time, until it is half-way up the side of the casserole. Place the whole contraption into the oven. Set the temperature for 350F. Bake for approximately 45 minutes. When you insert a knife into the baked custard it should come out clean. If your casserole is deep it make take longer than 45 minutes. If your casserole is shallow it may take less time.
When the custard is done remove it from the oven and the hot water bath. Allow it to cool for 1 or 2 hours. It may now be chilled until serving time, or served warm. Warm custard is good, but cold custard is better. If desired you may top your custard with a small spoonful of molasses or a sprinkle of cinnamon. This baked custard recipe makes 4 hearty servings, or 6 healthy servings.
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Zucchini Jelly
Did you know that you can make a delicious zucchini jelly with all that fresh squash in your garden? The strawberry and pineapple flavors in this recipe balance nicely with the zucchini for a yummy jelly even your kids will like.
Zucchini Jelly Recipe
- 6 cups shredded zucchini
- 1/2 cup lemon juice
- 6 oz (small box) strawberry jello
- 6 cups sugar
- 1 cup crushed pineapple
Place zucchini and a little bit of water in a saucepan and boil until the zucchini has softened. Add sugar, lemon juice and pineapple. Remove from heat and mix in jello. Transfer to clean jelly jars. Place jars in a water bath to seal the jars.
The Hillbilly Housewife Recommends – Dining On A Dime
The Dining On A Dime Cookbook is packed with over 1,200 money saving recipes and tips, kids tips and snack ideas, gift baskets, menus, food storage directions, Cleaning Cents and Pretty for Pennies. The recipes are easy to cook with ingredients that you probably already have in your pantry. To make shopping easy and economical, it also includes a pantry list and a shopping list.
Order your copy today at http://www.hillbillyhousewife.com/dime
Watermelon Sorbet Recipe
Here’s a simple summer dessert that’s perfect when you have some watermelon leftover. It’s a light and airy watermelon sorbet that you can make either in an ice cream maker or following the special directions below to make it using your freezer and a food processor. Either way it’s a delicious frozen treat that you don’t have to feel bad about indulging in.
Watermelon Sorbet
- about 6 cups of watermelon cut into small chunks
- 1/4 cup sugar
- 1 tsp lime or lemon juice
- Pinch salt
- 1/2 cup light corn syrup
Start by adding the watermelon to your blender. You want to blend it into a smooth mixture. Depending on the size of your blender you may want to do this step in two or even three batches. Pour the watermelon puree (it’s very watery) into a large bowl.
Put about 1/4 of the watermelon mixture into a large sauce pan and heat it with the sugar, and lime juice over low heat until all the sugar is dissolved. Add the salt and the remaining watermelon puree. Last but not least stir in the corn syrup making sure it gets well incorported.
Allow this mixture to cool, then stick it in the fridge. Once the sorbet mixture is well chilled, get out your ice cream maker and freeze the sorbet in it according to the manufacturer instructions.
If you don’t have an ice cream maker, pour the sorbet mixture into a large casserole dish or baking pan and stick it in the freezer overnight. Cut it into large chunks the following day and throw those in your food processor. Pulse it lightly until you get a nice sorbet consistency.
Store any leftovers in an airtight container in the freezer for up to a week.
Butterscotch Sauce
This butterscotch sauce is great on ice cream!
Butterscotch sauce:
1 c. brown sugar
1/2 c. heavy cream
1/3 c. corn syrup
2 Tbs. butter
1 tsp. vinegar
1 tsp. vanilla
1/8 tsp. salt
In medium-size saucepan, heat all ingredients, except vanilla, to boiling, stirring frequently. Reduce heat and simmer 2-3 minutes; remove from heat and add vanilla.
This can be cooled and stored in the refrigerator up to one week.
Indian Pudding Recipe
Here is a fun dessert that celebrates Thanksgiving history. Don’t forget to use this opportunity to talk to your kids about the history Native Americans played in the first Thanksgiving while you make this pudding dessert with them.
- 1 quart plus 1 cup milk
- 1/2 cup Indian meal (aka cornmeal)
- 1 cup molasses
- 1 cup sugar
- 2 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 2 tablespoon butter
- ice-cream (optional)
Bring a quart of milk to its boiling point but do not go into rapid boil. Combine the cornmeal with 1/2 cup cold milk and add this to the hot milk stirring very well! In a baking dish blend together molasses, sugar, eggs, salt, cinnamon, ginger, butter and remaining 1/2 cup of milk. Add the cornmeal mixture to the baking dish spreading out evenly. Bake for 3 hours at 300 degrees F. Serve while hot and with ice cream on the side.
Pumpkin Mousse Recipe
Light and fluffy, this Pumpkin Mousse makes for a great dessert.
- 1 package (4-serving size) butterscotch instant pudding mix
- 1 cup milk (reconstituted powdered milk is fine)
- 1 can (15 oz) solid-pack pumpkin
- 1/4 teaspoon ground cinnamon
- Pinch of ground ginger
- Pinch of ground cloves
- 1 container (8 oz) whipped topping (or make your own whipped topping)
In a large bowl whisk the milk and pudding mix until thickened. Next add the cinnamon, ginger, cloves and pumpkin and continue to whisk until blended.
Save 1/4 cup of the whipped topping for garnish and fold the rest into the pudding mixture.
Refrigerate for an hour or until the mousse is set. Top with remaining whipped topping for garnish.
Cranberry Apple Sauce Recipe
- 1 can cranberry sauce (can use jellied or whole berry)
- 1 pint applesauce
Mix well and chill before serving. This is good with turkey or ham, even pork chops or grilled chicken.
Submitted by HBHW reader Susan
Plum Bread Recipe
- 2 cups sugar
- 1 cup oil
- 3 eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/2 cup raisins (optional)
- 1/2 cup chopped nuts (optional)
- 2 small jars baby fruit…(plums, apricots or peaches)
- 2 cups flour ~ all purpose~ (If using self rising flour omit the following ingredients)
- 2 3/4 teaspoon baking powder
- 3/4 teaspoon salt
Preheat oven to 350 degrees. Mix all ingredients together & bake at for 1 hour in a greased & floured pan or a coffee can, makes great muffins too!
Submitted by HBHW reader Jalynn
Vanilla Ice Cream
4 egg yolks
1/2 c. sugar
dash of salt
Mix together in double boiler
2 cups milk, gradually add scalded milk, stirring to blend, cook over boiling water until mixture coats a spoon.
add 1 1/2 tsp vanilla and chill in frig.
1 cup evaporated milk, chill to icy stage in freezer and whip with mixer. Add to ice cream mixture and freeze in freezing tray 3-4 hours or use ice cream maker as directed.
Layered Vanilla Flaky
1 box instant vanilla pudding
unsalted soda crackers (about 2 sleeves)
whipping cream (I use Cool Whip)
1. Mix pudding according to package directions
2. Line any size glass dish with crakers end to end to cover bottom
3. Add layer of pudding thinly but cover crackers completely.
4. Add another layer of crackers, then pudding, then crackers, then pudding (you can get 3 layers in a rectangular dish if you stretch it)
5. Finally you top with whipped cream of any kind (I have even seen sundae cream put on before serving)
6. You MUST let it stand in fridge 24 hours before serving and serve chilled.
What you end up with is a great $3.00 – $4.00 big dessert. The soda crackers turn into flaky pastry when let sit long enough. I have also seen it done with other kinds of pudding like lemon, key lime and butterscotch.
Prices in Canadian dollars so U.S. might be cheaper still.
‘nanner puddin’
4-5 bananas
1 bx vanilla wafers
2 sm or 1 lge box French vanilla Instant Pudding mix
4 cups milk (I use 2%)
1 lge Cool Whip
9 X 13 pan or glass dish
1-line pan with a layer of vanilla wafers and also the side of pan
2-slice bananas and layer on top o9f vanilla wafers
3-mix pudding and milk andadd 1/2 of carton of whipped topping and mix gently
4-add pudding mixture (about half) to pan of v. wafers and bananas
5-add another layer of van. wafers
6-add another layer of bananas
7- add remaining pudding mix
8-top with remaining whipped topping
9-crush vanilla wafers in your hand as you sprinkle crumbs on top of topping-
just do enough to make it look pretty.
Put in fridg and eat and enjoy after a big dinner of fried chicken and fixin’s.
Yogurt Popsicles
- package (4-serving size) fruit flavored gelatin
- 1 cup tap water
- 1/2 to 3/4 cup sugar
- 3 cups plain yogurt (homemade is fine)
- Molds, Sticks, Freezer
Heat the water until it is boiling. You can do this on the stove or in the microwave. Stir it the flavored gelatin. Stir and Stir and Stir. Add the sugar. Keep stirring until the fluid is clear and everything is dissolved. This may take a full 5 minutes of stirring. Add the yogurt and beat until the mixture is smooth. Pour into molds and freeze.
You may use any flavor of gelatin you have on hand for this recipe. My kids prefer red but also enjoy orange and green.
Yogurt Juice Popsicles
- 12 ounce can of juice concentrate
- 1 envelope unflavored gelatin (1/4-ounce)
- 4 cups plain yogurt (homemade is fine)
- 1-1/2 teaspoons vanilla
- Molds, Sticks, Freezer
Heat the juice concentrate in a pot on the stove, or in the microwave. When it boils, remove it from the heat. Stir in the unflavored gelatin. Stir a great deal, until the gelatin is dissolved. Add the yogurt and vanilla. Beat until smooth. Pour the mixture into molds and freeze.
You may use any flavor of juice you prefer. We like orange and berry flavors for this recipe. Be sure to use juice that is 100% fruit juice, with no sugar added.
My favorite way to make this is with vanilla yogurt and orange juice. It tastes just like an orange creamsicle.
Juicy Popsicles
- 12 ounce can of juice concentrate
- 4 cups water (2 cups plus 2 cups)
- 1 envelope unflavored gelatin (1/4-oz)
- Molds, Sticks, Freezer
Bring 2 cups of water to a boil in the microwave or in a sauce pan. Remove from the heat. Stir in the unflavored gelatin. Stir a lot, to dissolve it completely. Pour in the juice concentrate and the remaining 2 cups of water. Mix well. Pour into molds and freeze.
Pudding Popsicles
- 1 package (4-serving size) instant pudding mix
- 3 cups reconstituted or fresh milk
- 1/3 cup sugar
- Molds, Sticks, Freezer
In a large bowl combine the pudding mix, milk and sugar. Beat with electric beaters or a wire whisk until thickened. Fill the molds and freeze.
Chocolate pudding makes fudge-pops. Vanilla pudding makes cream-pops & butterscotch pudding makes caramel-pops.
Fruity Popsicle
- 4 cups water (2 cups plus 2 cups)
- 1 teaspoon unflavored gelatin
- 1 packet kool-aid type drink mix
- 2/3 to 1 cup sugar (to taste)
- Molds, Sticks, Freezer
Pour 2 cups of water into a glass bowl. Sprinkle on the gelatin. Microwave on high for 2 to 4 minutes, or until the water just starts to boil. Watch it closely. You can also do this in a saucepan on the stove, over medium heat. Remove the bowl from the microwave or the pan from the stove and stir the mixture for a minute or two to dissolve the gelatin. Stir in the kool-aid and sugar, again stirring a lot to dissolve everything completely. Add the remaining 2 cups of water. Pour the flavored juice into molds and freeze.
Popsicle Page
Homemade popsicles are easy and fun. Kids enjoy it and they require very little work from the mom-in-charge. The first thing you need are molds. Tupperware makes some nice ones, but we are forever losing one piece or another. Dollar stores and department stores sometimes have commercial molds available. They go on sale after July 4th, so that might be a good time to pick some up. If you don’t want to purchase molds you can use muffin cups or ice-cube trays instead.
Personally I don’t use store-bought molds any longer. I prefer to use plastic or paper cups and purchased craft sticks. I bought a huge box of 500 slightly deformed popsicle sticks on sale about 5 years ago. We are just now coming to the bottom of the box. I did notice my local Dollar Store had a package of 200 for $1. When I need new ones later on this summer, I’ll be sure to pick some up.
The cups I use hold 3 oz each. They come in packages of 300 for about $1.50. Paper and plastic ones are both available. I prefer the plastic ones because they can be washed and reused a few times before they sprout leaks. The paper ones must be replaced each time.
I use a large rectangular pan to hold all of the cups after filling them. This makes them easier to carry, keep them all upright in the freezer. Then place them all in the freezer for about 2 hours. They should be partially frozen. Shove popscicle sticks into the cups, they should stand upright in the partially frozen juice.
General Freezing Directions
Prepare the pop-mixture as described in the recipe. Transfer the mixture to a large measuring cup or pitcher. Carefully pour the mixture into your molds. Fill the molds to within 1/2-inch of the top. This gives them room for expansion as the liquid freezes. Place the mold into the freezer for about 2 hours. They should be partially frozen now. Carefully shove your sticks down into the center of each mold. They should stand upright. Continue freezing for about 4 hours, or until frozen solid. Run the mold under tap water to loosen the popsicle before eating.
If possible, try to teach the kids to return the sticks and molds to you when they are done with them. This saves a bit of money and teaches them to be careful with their resources.
Here are some of my favorite Popsicle recipes. Enjoy!
Whipped Topping
- 1 packet unflavored gelatin
- 1 tablespoon water
- 1/3 cup boiling water
- 1 cup tap water
- 1 cup instant non-fat dry milk powder
- 1/3 cup sugar
1/3 cup vegetable oil - 1 teaspoon vanilla
- 2 to 3 teaspoons lemon juice
First take the cup of tap water and pour it into a large deep bowl. Put this bowl of water into the freezer while you do everything else. I use a metal bowl because the water chills faster. Next place the unflavored gelatin into a small cereal bowl. Add one tablespoon of water and let is soften up. Add the boiling water to the gelatin mixture. Stir it with a fork for several minutes, to dissolve the gelatin completely. Let it sit and cool down some. Meanwhile measure the oil, vanilla and lemon juice all into a small container. Set it aside. Also measure the sugar and set aside.
When the water in the freezer has ice crystals forming on it, take it out and place it on the counter. Pour in a full cup of dry milk powder. Using electric beaters (you have to have electric beaters to make this recipe), whip the mixture at high speed until it forms stiff peaks. This will take a full five minutes.
Continue beating, and gradually add the sugar. When it is fully incorporated, gradually add the cooled gelatin mixture. When this is fully incorporated, gradually add the oil, vanilla, lemon juice mixture, in a small stream. The texture of the topping will change a little bit, becoming bright white and creamier. This is normal.
Now place the bowl into the freezer again for about 10 or 15 minutes. It will chill and thicken. Stir it with a wire whisk right before serving. You may serve it right away, or keep it in the fridge for a few days. Be sure to stir it before serving, because it tends to thicken up while it sits. Stirring it will make it creamy again.
I discovered a variation of this recipe as a teenager in a 1973 edition of The American Heart Association Cookbook. When I made it the first time, I was quite impressed with the results. Over the years, I modified the recipe, adding the vanilla and lemon juice, and increasing the recipe, to make enough for my large family. It doesn’t taste the same as the non-dairy whipped toppings you find at the supermarket. It actually tastes much better. The dry milk powder gives it a dairy flavor which, to my taste buds, is much more satisfying than the chemical fluff available in the freezer at the market. It costs about 60 cents to make. An equivalent amount from my store is $2.39. Big savings.
This recipe is quite easy after you’ve made it a couple times, and find the rhythm of it. Serve it anywhere you would regular whipped topping, and even use it in fancy pudding or gelatin creations. It holds up nicely. Great as a topping for Cream Pies. If you are trying to cut down on cholesterol, this recipe will work as well as real whipping cream on most deserts.
Brown Sugar Bread Pudding
- 2 cups milk
- 1/2 cup brown sugar
- 3 medium eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg (optional)
- 1/4 teaspoon salt
- 3 cups soft bread crumbles. Stale bread and heels are fine, just tear them into smallish pieces. I use the remains of homemade whole wheat loaves.
- 2 to 4 tablespoons margarine
- 1/2 cup raisins (optional)
In a medium sized bowl, whisk together the milk, brown sugar, eggs, cinnamon, nutmeg and salt. Beat it until the egg is fully incorporated into the milk. Arrange the bread crumbles (and raisins if you are using them) in a well oiled 2-quart sized casserole. Pour the milk and egg mixture over the bread. Using clean hands, sort of press the bread down into the liquid so that it sinks a little bit. Cut the margarine into small bits. Dot them on top of the bread mixture. Bake at 350° for about 45 minutes. A shallow dish will cook faster than a deep dish. Serve warm with whipped topping or ice cream if desired. This is my favorite bread pudding recipe, very rich and satisfying. It’s also a dandy way to use up stale bread which might go moldy in the bread box. Serves about 6.
Banana Date Tofu Pudding
- 12 to 14 oz box of soft tofu
- 1/4 cup corn oil
- 1/4 cup water or soy milk
- 2 very ripe bananas
- 10 whole, pitted dates
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Open up the tofu, and drain off the water. Peel the bananas and cut them into chunks. Cut the tofu into small cubes and place it in a blender. Add the corn oil, water or soy milk, banana chunks, dates, vanilla and salt. Process for 2 to 3 minutes, or until the mixture is smooth with small date flecks blended throughout. You may have to stop the blender, and scrape down the sides a few times during blending. Pour the pudding into small 1/2-cup-sized, resealable plastic containers, or a big bowl. Keep in the fridge for hungry children to snack on, or put in healthy lunchboxes for a protein rich desert. This is a great recipe for people who don’t like tofu. They can get friendly with it in a nonthreatening atmosphere. This pudding uses fruit as it’s only sweetener. You will be surprised at just how sweet and delicious the combination of bananas and dates can be.
Maple Tofu Pudding
- 12 to 14 ounces soft tofu
- 1/4 cup corn oil
- 1/3 cup maple or pancake syrup
- Pinch Salt
- 1/4 teaspoon vanilla extract
- 1/4 cup finely chopped walnuts (optional)
Drain the tofu and cut it into small pieces. Place the pieces in a blender. Add the oil, maple syrup, salt and vanilla. Put the lid on the blender. Process the mixture for a minute or two, or until the pudding is quite smooth. If necessary, turn off the blender, and scrape down the sides of the blender jar. Then put the lid back on and process some more. When the mixture is smooth, turn it into 4 small, resealable, half-cup containers. Chill until serving time, or serve right away if desired. If you like, you can sprinkle a tablespoon of finely chopped walnuts on top of each serving of pudding. I prefer black walnuts, but any type will do.
Soft tofu makes the best puddings. If you only have firm tofu, you can try to make the recipe with it, but you will need to add a little water (maybe 1/4-cup or so), and blend it for about twice as long. Even then, the pudding may have a slightly grainy texture, although, it will taste just as good. This is one of the best recipes on this website, especially with walnuts sprinkled on top. The pudding is rich and creamy and very satisfying.
Chocolate Tofu Pudding
- 12 to 14 oz box of soft tofu
- 1/4 cup corn oil
- 1/4 cup water or soy milk
- 1/3 cup cocoa or carob
- 1/2 to 2/3 cup sugar
- 1 teaspoon vanilla extract
- Dash salt
Open up the tofu, and drain off the water. Cut the tofu into small cubes and place it in a blender. Add the corn oil, water or soy milk, cocoa, sugar, vanilla and salt. Process for a minute or two, or until the mixture is smooth. You may have to stop the blender, and scrape down the sides a few times during blending. When everything is smooth, pour the pudding into small 1/2-cup-sized, resealable plastic containers, or a big bowl. Keep in the fridge for hungry children to snack on, or put in healthy lunchboxes for a protein rich desert. This is a great recipe for people who don’t like tofu. They can get friendly with it in a nonthreatening atmosphere. The pudding is very rich and chocolaty. Great for midnight snacks.
Caramel Dumplings
Syrup:
- 2 cups water
- 2 cups brown sugar
- 2 tablespoons margarine
- 1 teaspoon vanilla
- Dash salt
Dumplings:
- 1-1/4 cups flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons shortening
- 1/4 cup sugar
- 1/3 cup milk
You will need a 3 quart saucepan with a good lid in which to cook this dessert. Begin by combining all of the items listed for the syrup inside the saucepan. Bring the mixture to a boil over medium heat. While it is heating, combine the flour, baking powder and salt in a bowl. Cut in the shortening, until the mixture resembles very coarse crumbs. Sprinkle the sugar over the flour mixture and blend briefly. Stir in the milk, making a soft dough. Pinch off marble sized pieces of the dough and drop them into the gently boiling brown sugar syrup. Fill the entire pan with these small dough balls. When you have used up all of the dough, place the lid on the pot. Simmer the mixture over medium-low heat for about 15 to 20 minutes, without peaking. The dumplings will steam while they cook, and if you peak they will fall and you will wind up with soggy dumplings instead of fluffy ones. After cooking, serve the dumplings with a large dollop of their cooking syrup and a small scoop of vanilla ice cream. These are very inexpensive and absolutely delicious to eat. I recommend serving them with a light supper in the summertime. Because they cook on the stove top instead of in the oven, the kitchen doesn’t heat up quite as badly as with baked desserts. This recipe serves 6.
Vanilla Pudding
- 4 cups milk (1 quart; see note)
- 2/3 cup sugar
- 1/3 cup cornstarch
- 1 medium egg
- 3 tablespoons margarine
- 2 teaspoons vanilla
Get out a 2 or 3 quart saucepan. In it combine the sugar and cornstarch. Gradually stir in the milk. I use a whisk to make sure the cornstarch doesn’t lump. If the milk is cold, so much the better, cornstarch dissolves most completely in cold liquids. Heat the pudding over medium heat. You will have to stir it a lot. Maybe not constantly, but darn close to it. Keep stirring it until it boils. Then count to 60, so that it boils for a full minute. The pudding will thicken up considerably as it cooks.
Next crack your egg into a cereal bowl. Ladle a bit of the hot pudding into the bowl with the egg. Stir the egg up pretty fast (so it doesn’t cook in the hot pudding) until it is well incorporated. Then scrape this egg/pudding mixture back into the saucepan. Whisk it up smooth. Bring the pudding back to a boil and then remove it from the stove. Drop in the margarine and measure in the vanilla. Stir the margarine in until it melts.
The egg is not completely necessary to this recipe, but in my opinion, makes it taste a whole lot better. Without the egg this pudding just tastes like sweet milk gravy to me. With the egg, it has a certain richness which elevates it to something special. I serve this sometimes with frozen strawberries, sometimes with chocolate syrup, and sometimes with pound cake. It can be used like a custard sauce if you like. I find it much easier to make than traditional custard, which is usually thickened only with egg yolks. With all of the distractions from the kids, dogs, cats and Fred, I can only make things which aren’t too intimidating. This one definitely fits that category. This recipe makes about 8 servings. Pour it into small resealable plastic containers if you want to send it in a lunch box.
Note: To make a quart of reconstitued milk to use in this recipe, combine 3-3/4 cups of water and 1-1/3 cups of instant nonfat dry milk powder . Stir to combine and then use it for the milk called for above.
Chocolate Pudding
- 3 cups milk (see note)
- 1/3 cup cornstarch
- 1/3 c unsweetened cocoa or carob powder
- 2/3 cup sugar
- Good dash salt
- 3 tablespoons margarine
- 1 teaspoon vanilla
In a two quart sauce pan combine the cornstarch, cocoa, sugar and salt. Mix it very well. Gradually add the milk, whisking it in until the mixture is smooth. Heat the pan over medium heat, stirring constantly. Bring the pudding to a full rolling boil. Boil and stir for one minute. Remove from heat. Stir in the margarine and vanilla. The pudding will thicken as it cools. You can pour the pudding into a pretty serving dish, or small individual cups. I pour it into small individual cups with lids and send it in the children’s lunch boxes. Store it in the fridge either way. Makes 6 servings. This recipe is what pudding fantasies are made of.
Note: To make 3 cups of milk, combine 3 cups of tap water with 1 cup of instant nonfat dry milk powder. Stir to dissolve the milk powder, and then use as directed above.
Crockpot Apple Butter
- 8 cups apples, peeled, cored and chopped
- 4 cups white sugar
- 4 t. cinnamon
- ¼ t. cloves
- ¼ t. salt
Fill a slow cooker with all ingredients. Cover and cook on HIGH for 1 hour. Reduce heat, simmer, stirring occasionally for 12 hours or until thick and golden in color. Fill small jars w/ hot apple butter, leaving about ¾ inch headspace at the top. Makes 4 pints.
Submitted by HBHW reader Susan S.
Here’s another one of Susan’s slowcooker favorites. This Sausage and Hamburger Cheese Dip is perfect for parties and pot lucks.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
Rice Pudding
- 3 cups Cooked Rice
- 2 medium eggs
- 2 cups milk
- 1/3 cup sugar
- 1/4 to 1/2 teaspoon nutmeg
- 3 – 4 tablespoons margarine
Leftover rice is perfect for this dish. In a big bowl combine the eggs, milk and sugar until well mixed. Add the rice and nutmeg. Break up any rice clumps with a fork or whisk. A few small clumps are okay, but you don’t want any bigger than ice cubes. Turn the mixture into a well oiled 2 quart casserole dish. Cut the margarine up into small bits and dot on top of the mixture. Bake at 375 degrees for about 30 minutes. The top will be slightly golden, and the mixture will no longer be runny in the center. Bake it a little longer, if you think it needs it, but it probably won’t. Serve as a breakfast dish, or as a dessert when you are having a vegetarian main dish. This dessert, while delicately flavored, is very high in protein, and will compliment just about any bean dish marvelously. Serves 6. This is my favorite recipe for rice pudding. I find it vastly superior to the recipes for “old fashioned” rice pudding, which use raw rice, cook for 2 hours in the oven, and wind up tasting like so much library paste.
Note: If you liked, you could add a handful of raisins to this pudding for flavor and sweetness. I prefer it with the raisins, but my kids don’t. Also, if you liked, you could use brown sugar instead of white sugar, for a heartier flavor.
Chocolate Syrup
- 1/2 cup unsweetened cocoa
- 1 cup tap water
- 2 cups sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla
Find a 2 quart saucepan. In it, mix the cocoa and water with a wire whisk or fork. Heat the chocolate water over medium heat, stirring occasionally. Add the sugar and continue to stir until the sugar dissolves. Bring the mixture to a full rolling boil. Reduce the heat to medium low and boil for a full 3 minutes. Remove the syrup from the heat.
Add the salt and vanilla, stirring to blend. Pour the syrup into a clean pint sized canning jar, or a clean catsup container. Put a good lid on the jar and store it in the fridge.
Use this chocolate syrup to make chocolate milk, or serve it over ice-cream. This is remarkably similar to Hershey’s Chocolate Syrup in the can.
When it comes to cheap drink recipes, it’s hard to beat the old-fashioned switchel. It is similar to lemonade, and was made quite a bit in the old days when folks didn’t have lemons around.