4 stir make pudding Recipes

butterscotch, brown sugar, nonfat dry milk powder, cornstarch, salt, combine all ingredients and store in container with a tight-fitting lid. makes 3 cups mix, yielding 24 servings of prepared pudding., stir mix well . for 2 servings, combine 1/4 cup mix, 2 tsp butter, and 1 cup milk in small saucepan. heat over low heat, stirring contantly, until mixture boils. boil gently, stirring constantly, for 1 minute. pour into serving dishes and chill until thickened., chocolate, sugar, cocoa, cornstarch, makes 3 cup mix yielding 12 servings of prepared pudding ., coconut cream, coconut, nonfat dry milk powder, sugar, cornstarch, salt, place coconut in blender and process until finely ground. combine with remaining ingredients. makes 2 1/3 cup mix yielding 24 servings of prepared pudding., vanilla, nonfat dry milk powder, sugar, cornstarch, salt, makes 3 cup mix yielding 24 servings of prepared pudding .

caramel rice pudding, cooked white rice, dried cranberries or cherries, pure vanilla, sweetened condensed milk, evaporated milk, brown sugar, cinnamon, spray inside of 2 to 3.5 quart crockpot with cooking spray (or grease with butter). mix all ingredients except sugar and cinnamon in crock. cover and cook on low 3 to 4 hours or until liquid is absorbed. stir pudding. sprinkle pudding with sugar and cinnamon. serve warm. makes 8 servings

sliced peaches -- chopped, sugar -- divided, dry yeast, pineapple -- crushed, maraschino cherries, fruit cocktail -- cut, do not drain fruit. combine peaches and 2-1/2 cup sugar and yeast in a 1-gallon glass or crockery jar with a loose fitting lid, stir to mix. stir daily for 10 days., on the 10th day , add pineapple and 2-1/2 cup sugar. stir daily for another 10 days. add cherries, fruit cocktail and remaining sugar and stir daily for 10 more days., drain fruit , reserve juice for the next batch. makes enough fruit, day 31, you are ready to make your cakes., you need, duncan hines butter recipe cake mix (for three mixings), instant vanilla pudding mix, doz. eggs, wesson oil (2/3 cup. each for three mixings), (you may substitute), raisins (white or dark ), walnuts, pecans, coconut, you may add red and green cherries, if you desire), preheat oven to 300., drain fruit in colander over large bowl for about 15 min or until fruit has stopped draining. this juice is your new starters. fruit cake must be started within three days after receiving new starters., separate mixings, pour 1 box cake mix , 1 box pudding mix, 4 eggs, 2/3 cup oil and 1 1/2 cup of fruit into a bowl and stir with spoon (do not use a mixer). add 1 cup raisins, 1 cup chopped pecans, 1 cup chopped walnuts, 1 cup coconut, and mix thoroughly with wooden spoon., grease and flour either bundt pan or your loaf pans (i prefer four 2 lb loaf pans for each mix.), bake bundt pan or tube pan for approximately 1 1/2 hrs., pans take from 1 hr to 1 hr 15 min-until nicely brown depending on your oven., cakes can be frozen. they are easier to cut in slices, if cut when frozen. thaws quickly.