Chocolate Pudding

Banana Pudding

Vanilla Pudding & Variations

3/4 Cup Sugar	2 Egg Yolks, Slightly Beaten
2 Tablespoons Cornstarch	- Or 1 Egg, Well-Beaten
1/4 Teaspoon Salt	2 Tablespoons Butter Or Margarine
2 Cups Milk	1 Teaspoon Vanilla

In saucepan, blend sugar, cornstarch, and salt; add milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir small amount of hot mixture into egg; return to hot mixture; cook and stir 2 minutes more. Remove from heat; blend in butter and vanilla. Pour inter sherbet dishes; chill. Make 4 or 5 servings.

Variations:

Chocolate Pudding: Follow directions for Vanilla Pudding, increasing sugar to 1 Cup. Add 2 ounces chopped unsweetened chocolate along with the milk.

Butterscotch Pudding: Follow directions for Vanilla Pudding, substituting brown sugar for the granulated sugar. Increase the amount of butter or margarine to 3 Tablespoons.

Banana Pudding: If desired, to give the pudding a more "banana" color add 2 drops yellow food coloring with the milk. Reduce vanilla to 1/2 Teaspoon and add 1 Teaspoon Banana Extract. Serve with whipped cream and sliced fresh banana.

2011 Recipe - Calla Ferre - From Better Homes and Gardens New Cookbook, 1976.

Butterscotch Pudding

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"Puddings can be purchased packaged, but it's nice to have a recipe when you don't want to make a special trip to the store.  In any case, homemade pudding is tastier, less expensive, has less preservative, and it's not that difficult." - Calla Ferre

"Delicious served with fresh or canned fruit." (Better Homes and Gardens)

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