3 cups nonfat dry milk
4 cups sugar
1/2 tsp. nutmeg
1 tsp. salt
3 cups cornstarch
4 cups sugar
1/2 tsp. nutmeg
1 tsp. salt
3 cups cornstarch
1/2 tsp. vanilla extract
Mix all except the vanilla, and store in an airtight container. To prepare, mix 1/2 cup of mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then add 1/2 tsp. vanilla extract.
Pioneer Mom's Note: You could probably cut down on the sugar in this recipe a bit if you watch out not to eat too much of it. Not that I have to pack school lunches, but if I did, I would be happy to send some of this pudding along once in a while. At our house we love this pudding poured warm into a baked pie crust, cooled and topped with whipped cream.
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