These are great to have on hand--I usually make one type at a time to use for awhile, and then make another type when I run out. They are so easy to whip up for an after dinner dessert for kids--they LOVE it!! My kids especially like theirs served with cool-whip and/or crushed grahm crax layered or on top. Here they are:
Chocolate Pudding Mix
2-1/2 c. nonfat dry milk
5 c. sugar
3 c. cornstarch
1 t. salt
2-1/2 c. unsweetened cocoa
Mix and store in airtight container. To prepare, add 2/3 c. mix to 2 c. milk. Heat and stir continuously while boiling.
Vanilla Pudding Mix
3 c. nonfat dry milk
4 c. sugar
1/2 t. nutmeg
1 t. salt
3 c. cornstarch
1/2 t. vanilla extract
Mix all except the vanilla, and store in an airtight container. To prepar, mix 1/2 c. mix to 2 c. milk. Heat and stir constantly while boiling. Cool, then add 1/2 t. vanilla extract.
Butterscotch Pudding Mix
2 c. nonfat dry milk
5 c. brown sugar, packed
1 t. salt
3 c. cornstarch
Mix and store in airtight container. To prepare, add 1/2 c. mix to 2 c. milk. Heat and stir constantly while boiling. Cool, then serve.
You're welcome!! I have used alot of the recipes I have found in this forum and am glad to be able to "give back" a few.
On another subject--I have found that when I use the oatmeal cookie master mix I need to use a little more than the 2 c. mix in the recipe--but am wondering if that's because I used some whole wheat flour in my master mix. I also have found that the 2 c. measurement only makes about 1 doz. cookies, so I always double the amount to make 1- 2 doz. batch.
