DESSERTS

TAPIOCA PUDDING

1/3 CUP sugar, 3 tablespoons minute tapioca,  2 and  3/4 cups milk, 1 egg well beaten, 1 teaspoon vanilla.

Mic sugar, minute tapioca, milk and in a medium saucepan; let stand five minutes.

Cook on medium heat , stirring constantly, until the mixture comes to a full boil. ( The pudding thickens as it cools).  Remove from heat, and stir in the vanilla.

Cool, 20 minutes, and then stir.  Serve warm or chilled.  Store leftover pudding in the refridgerator.

Makes 6 & 1/2 cup servings.

Chocolate tapioca pudding:  Increase the sugar to  1/2 cup and the milk to  3 cups.  Add 3 squares of baking chocolate  to the saucepan before cooking.

 

CHOCOLATE PUDDING

I cup sugar, 3 tb cornstarch, 2 tb flour, 1 tsp vanilla, 2 cups milk, 2 eggs, 2 tb cocoa, 1 tb butter.

You may use powdered milk and add water. Use the directions on the package of the instant milk.

Mix the flour, cornstarch, sugar, cocoa together. Add the milk, and stir together. I usually add a small amount of milk first and mix it up and then add the rest of the milk.

Cook  the pudding and be sure to use a low flame and do stir it constantly.  After it gets thick then take some of the pudding and put it in a cup with the egg yolks and mix together        and then pour into the pudding in the pan and cook until it is all thickened. Then add the butter and the vanilla and mix together.

Cool and when it is cool about 20 minutes store in the refrigerator. THIS WILL MAKE 8 SERVINGS.

VARIATIONS

VANILLA PUDDING

Use the above chocolate pudding recipe but omit the cocoa. Cook the pudding as above and add the vanilla for the flavoring.

OTHER VARIATIONS : Add bananas for the banana pudding, and coconut  for a coconut pudding.