I love butterscotch pudding. I love this recipe because it is very smooth and creamy, just like pudding should be.
2/3 cup brown sugar
2 Tablespoons cornstarch
1/3 cup water
1(12oz) can evaporated milk
3 Tablespoons butter
1/2 teaspoon vanilla extract
Mix the cornstarch and brown sugar in a medium sized pan. Add the water and evaporated milk and stir well.
Cook and stir over medium heat until the mixture just starts to boil.
Take off the heat.
In a bowl beat egg and stir in a small amount of the sugar/milk mixture. Pour back into pan and add the heat again. Cook and stir for another minute. Remove from the heat and add the butter and vanilla.
Pour into serving dishes. You will get 4 (1/2 cup) servings.
I love warm butterscotch pudding, but if you prefer it firmer stick it in the refrigerator for an hour or so.
Preheat your oven to 350 degrees. Grease a couple cookie sheets.
3 large eggs
1 cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon corn syrup
2 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, melted
1-1/2 cups chunky peanut butter
4-1/2 cups oatmeal- I like quick cooking but regular oats are fine too.
1/2 cup flour
3/4 cup chocolate chips
3/4 cup butterscotch chips
3/4 cup m&ms- preferably mini
Combine eggs, sugars, vanilla, corn syrup, baking soda, and salt. Stir in the melted butter. Add the peanut butter, oatmeal, and flour mixing until thoroughly combined. Stir in the chips and m&ms. Let the dough rest for 30 minutes so the oatmeal can absorb some of the butter.
Resting is an important step so make sure to do this.
Drop the dough by 1/4 cupfuls onto the greased baking sheets. Flatten slightly with hand, if needed. Bake for 12 minutes until they are a light golden brown.
Cool on a rack.
If you over bake they may end up kinda crunchy.
When you want the real thing and not from a can.
I love fresh whipped cream.
If you store it for later it may deflate some so just grab a whisk and fluff it back up.
1 half pint heavy whipping cream- not ultrapasteurized
2-4 Tablespoons sugar
1 teaspoon vanilla extract
About 1/2 hour before whipping the cream you want everything good and cold.
The cold will help the cream beat up fluffier.
Stick you bowl, beater, and container of cream in the freezer.
Now, when the time is up, take the stuff out of the freezer. Put the cream in the bowl and add the sugar and vanilla and turn the mixer on high and beat until soft peaks form. About 5 minutes or so.
If you have it, the whisk beating attachment works great.
This will make enough for garnishing a pie.
Baked 9″ pie crust
3/4 cup sugar
3/4 cup butter, at room temperature
6 oz chopped semi-sweet chocolate squares(or 1 cup chocolate chips), melted
1 teaspoon vanilla extract
3/4 cup refrigerated egg product or 3 eggs, beaten
With a mixer, beat the sugar and butter until fluffy. Mix in the melted and cooled chocolate along with the vanilla.
Gradually, add the eggs or egg product, beating mixture on high until it is light and fluffy.
Pour into pastry. Cover and chill for 5- 24 hours.
Serve with whipped cream and chocolate curls if desired.
Pasta is very big in my house. So I am always trying to come up with news ideas for meals.
And this is what I came up with.
You can use any salsa. Either make a double batch of the fresh salsa recipe or just use some from the store.
1 pound ground beef or ground turkey
2-3 cups pasta of your choice
32 oz. salsa
In a large pan brown the ground meat, seasoning to taste. Drain, if desired.
To the meat in pan, add the salsa and heat to boiling. Add the pasta and cook until pasta is done. Since different shapes cook faster go by the directions for an idea of how long to cook.
Once pasta is done, if the dish is not as thick as you’d like turn down the heat and let simmer for a few minutes longer.
Very quick, simple, and tasty.
I hope you enjoy it.
I love corn bread. I grew up on it. Many people just have it with ham and bean soup, but my mom made it just whenever.
So, in my opinion, no recipe blog would be complete without a good ‘ol fashioned corn bread recipe.
Preheat your oven to 400 degrees.
Grease a 8×8 or 9×9 square pan.
1 cup flour
1 cup corn meal
1/4 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt( optional)
1 cup milk
1/4 cup cooking oil or melted butter
2 beaten eggs
Combine, flours, sugar, baking powder, and salt. Add milk, egg and oil all at once and stir til moistened.
Pour into baking pan and bake for 20-25 minutes until it is golden and tests done.
Cut into squares and serve warm.
Great also if you are going to make corn bread stuffing.
If you are fond of chocolate and mint together, you are going to love these candies.
They are great to make with younger children. They will love using cookie cutters to cut them out and you don’t use the stove or oven at all.
Line a baking sheet with waxed paper. Aluminum foil will work too.
You will also need cookie cutters and a rolling pin.
1 cup processed cocoa powder- Dutch cocoa is preferred but any kind is yummy.
1/2 cup butter, at room temperature
1 teaspoon creme de menthe or peppermint extract
1/2 cup water
2 pounds powdered sugar- you would need 7-1/2 cups
In a large bowl, combine all of the ingredients and knead until well blended. If it is too thick, add some water, a 1/4 teaspoon at a time.
On a counter, place the dough and roll out to 1/4 inch thick.
Using cookie cutters, cut out and place on waxed paper. Chill for 1 hour til firm.
Store in an airtight container.
You will get 2-1/4 pounds of candy.
This recipe makes two 9×5 loaves or three 8×4 loaves.
This bread is nice and moist.
Preheat your oven to 350 degrees and grease the bottoms of your loaf pans.
Don’t grease the sides.
2-2/3 cups white sugar
2/3 cup shortening or cooking oil
16 oz pureed pumpkin- if you can just find a 15 oz. can that will work
2/3 cup water
3-1/3 cups flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon baking powder
2/3 cup chopped nuts(optional)
2/3 cup raisins(optional)
Mix sugar and oil or shortening. Add the pumpkin, water, and eggs. To that mix in flour, baking soda, salt, cinnamon, cloves,and baking powder. Add your raisins and nuts if you are using.
Evenly pour into the prepared pans.
Bake for 1 hour 10 minutes or until toothpick comes out clean when you check it.
Cool in the pans for 5 minutes and than remove to cool.