The LDSCN Weekly Recipe Archive Puddings

These recipes are not original, but from the sites listed.
http://waynescomputerworld.com/Dotti/pudding.html

Versatile Pudding Mix

	5 quarts instant nonfat dry milk powder
	3½ cups sugar
	1¾ cups cornstarch
	2¼ teaspoons salt

Additional Ingredients for Vanilla Pudding:

	2 cups water
	1 whole egg yolk -- lightly beaten
	2 teaspoons vanilla extract

Additional Ingredients for Chocolate Pudding:

	¼ cup baking cocoa
	2 cups water
	1 whole egg yolk -- lightly beaten
	2 teaspoons vanilla extract

In large bowl, whisk together the first 4 ingredients. Store in an airtight container or resealable plastic bag for up to 1 year.
Yield: about 10 batches (21 cups total)

To prepare VANILLA PUDDING:
-- In a saucepan, combine 2 cups pudding mix and water. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Gradually stir about 1 cup hot mixture into egg yolk; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Pour into dessert dishes. Refrigerate.
Yield: 6 servings per batch.

To prepare CHOCOLATE PUDDING:
-- Add the cocoa to 2 cups pudding mix.
Prepare according to directions for vanilla pudding.
Yield: 6 servings per batch.

Healthy Pudding Recipes

Tapioca Pudding
(from the upcoming ebook, Health Recipes dot com) (Serves 3)

	2 cups skim milk (or soya/rice drink substitute)
	2 heaping tbsp. quick tapioca
	2 tbsp. fruit sugar (or Stevia to taste)
	1/4 tsp. pure vanilla extract
	1/4 tsp. pure butterscotch extract

Heat milk in a double boiler and add the tapioca and fructose. Cook for approximately 20 minutes or until tapioca has thickened. Remove from heat, and add the vanilla. Pudding will thicken as it cools. Enjoy warm or cold.

Brown Rice Pudding
(from the upcoming ebook, Health Recipes dot com) (Serves 4)

	3 cups brown rice, uncooked
	3 cups water
	1 tbsp. canola oil
	2 cups milk, or rice/soya milk
	1/2 cup raisins
	1/3 cup Sucanat (or experiment with Stevia)
	1/2 tsp. cinnamon
	1/4 tsp. nutmeg
	dash sea salt
	2 eggs, slightly beaten, or egg substitute
	1 tsp. pure vanilla extract
	1 tsp. pure butterscotch extract

Stir in rice and canola oil in 3 cups boiling water. Return to boil. Reduce heat and simmer 1 1/2 hours. Add all the ingredients but the eggs. Simmer 15 minutes. Stir 1 cup hot mixture into beaten eggs. Add egg mixture to the cooked rice and stir for 2 minutes. Remove from heat. Add the vanilla.

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