PEANUT BUTTER PUDDING

Last week I got a weird idea for peanut butter pudding; the process was a lot more complicated than I thought it was going to be. I tried several Internet recipes and none of them were exactly what I was looking for. Picky-picky husband was my Guinea pig taste tester and the first spoon full of each new recipe elicited those serious "brow furrows" that make all cooks cringe.

I didn't let that slow me down in my quest for a great "kid pudding". My next move was to start combining and tweaking recipes... the richness from this one ...the consistency from that one ... the sweet-factor from another one. The final result brought a "pudding face smile" to old Picky-picky AND the grand kids. This one IS a keeper!!!

I layered this recipe with sliced bananas and Hershey chocolate syrup, but next time I think I'll try layering it with crushed chocolate wafers ... Yummm!!!

This pudding is rich, creamy, peanut butter-y and oh so easy to make!!

2/3 cup dark brown sugar (light brown is OK, but dark brown is better)

2 level tablespoons of corn starch

1/8 teaspoon salt

1¾ cups whole milk (I've used 2% in a pinch)

1/2 cup heavy whipping cream

1/2 cup creamy peanut butter

1 teaspoon vanilla extract

In a saucepan that has a heavy bottom, whisk together the brown sugar, corn starch and salt. This step helps the cornstarch from clumping-lumping when you add the liquid.

After the sugar, cornstarch and salt are whisked together, slowly add the milk and cream. Stir to make sure everything is mixed well.

Bring to a boil, over medium high heat, stirring constantly. When this mixture gets nice and thick, add the peanut butter and whisk until it is totally melted and pudding just starts to boil again, (takes about 30 more seconds). Remove from heat and add vanilla extract, mix well.

Pour into a pretty serving dish (or individual dishes) and lay plastic wrap directly on top of the hot pudding (make sure the plastic is actually touching the pudding) so a "skin" doesn't form on the pudding as it cools.  Chill for 2-3 hours or overnight.

What a great recipe for ANY kids birthday party!!

PISTACHIO PUDDING with a twist

Today's post is more of an idea, rather than a real recipe. Picky-picky husband loves the old Watergate Salad. I never thought of it as a salad, but that's what they called it: instant pistachio pudding, Cool Whip and crushed pineapple...talk about shades of childhood!!

I re-discovered the old recipe recently and remembered that I haven't made it in years because Cool Whip now gives hubby indigestion, part of getting older I guess.

I decided to experiment and see if I could substitute real whipped cream for the Cool Whip. The result was delicious and much fresher tasting than using the non-dairy topping of yester-year.

Beat 1½ cups of whipping cream with a small (4 serving size) box of instant pistachio pudding until you get stiff peaks, then fold in an 8 ounce can of well drained, crushed pineapple and a half cup (loosely packed) sweetened coconut. Chopped maraschino cherries would go well in this, but I didn't have any.

Chill for about an hour or so (it keeps well and doesn't deflate). Makes about 4 cups of pudding.

BUTTERSCOTCH PUDDING

Butterscotch is one of picky-picky husbands favorite flavors, so I have tried a LOT of butterscotch pudding recipes, looking for the best one.  This recipe, is definitely the best one so far!! It is, easy, rich, sweet and VERY butterscotch-y. We like this served as a pudding, but the consistency would make a great pie as well.

1½ cups packed brown sugar (I use dark)
4 tablespoons cornstarch
3 tablespoons flour
2 cups half & half
3 egg yolks (yolks only)
2 tablespoons butter
1 teaspoon vanilla extract

In a saucepan with a heavy bottom, mix the brown sugar, cornstarch, flour and 1 cup of the half and half (whisk until smooth).  Add the egg yolks and the other cup of half and half. Mix until very smooth.

Cook on medium heat (stirring constantly) until this mixture just starts to boil (it should be nice and thick by then). Remove from heat and stir in butter and vanilla.

Pour into dessert dishes and cover it with plastic wrap so a "pudding skin" doesn't form. Lay the plastic directly onto the hot pudding surface.

If you want to use this pudding in a parfait (like my photo) just cool it to room temperature and then layer it with stabilized whipped cream.  Chill thoroughly.

STABILIZED WHIPPED CREAM

I use this recipe constantly because it is quick and easy and the whipped cream will not deflate (if kept in the refrigerator) for several days.

4 teaspoons cold water
1 teaspoon unflavored powdered gelatin

Mix these two ingredients and let sit for about 5 minutes.

Mix 1 cup of heavy whipping cream and 1/4 cup of powdered sugar and 1 teaspoon vanilla extract and a pinch of salt.  Whip these together until soft peaks form.

Put the cold water/gelatin mixture into the microwave for just a few seconds (my microwave takes about 5 seconds?). Your objective is to re-liquefy the gelatin but NOT get it hot.  If you get it hot, let it cool down before adding to the whipping cream.

Once you get the whipping cream to a soft peak stage, SLOWLY drizzle in the liquefied gelatin while the mixer is running.  It will stabilize the whipping cream VERY quickly.

COCONUT CREAM PUDDING

This is a wonderful "last minute dessert" that uses every day pantry items and holds up very well in the fridge for a couple of days, if need be. The wonderfully sweet, rich (but mellow) coconut flavor comes from adding the coconut during the first stages of cooking this pudding.  Even Picky-picky hubby loves this dessert !!

4 tablespoons granulated sugar
2 tablespoons corn starch
¼ teaspoon salt
2 cups milk ( 2% is ok)
½ cup sweetened shredded coconut
2 egg YOLKS (just the yolks)
1 tablespoon butter
1 teaspoon vanilla extract

In a heavy saucepan, mix the sugar, cornstarch, salt and milk. Cook and stir over medium heat until the mixture gets THICK and bubbly. Turn heat down a little (to medium simmer) and cook (and stir) for 2 minutes. In the meantime, put the 2 egg yolks (yolks only) in a small bowl and set aside.

Remove pan from heat  (but leave the burner on) and temper the egg yolks.  To do this, slowly dribble about a cup of the hot mixture (while you whisk like crazy) into 2 beaten egg yolks.  Once you've whisked in about a cup of the hot mixture, put it all back into the saucepan, stir well and put back on the heat and cook for one more minute.

Remove from heat, add 1 tablespoon of butter and 1 teaspoon of vanilla and stir well.

Pour into dessert dishes (or serve family style in a larger dessert bowl). Chill for a couple of hours, (I like to eat it warm).  Either way, top it with sweetened whipped cream and toasted coconut.

NOTE: Toast the coconut in a dry saute pan, over medium heat until it is golden brown (when it cools it will  be a little crunchy and almost taste like coconut candy). Watch it very carefully, the coconut burns easily!!

NOTE:  This recipe doubles well.