Creamy Pudding
This recipe can be used to make pudding, pies, or dips. For a crust, either use a conventional crust or try crushing shortbread and pushing into the bottom of a pie pan to make your own delicious crust.
3/4 cup sugar
1/4 cup cornstarch
2 tbsp cornstarch
1 tsp salt
4 cups milk
5 egg yolks, slightly beaten
3 tbsp butter, softened
2 tbsp Orange Vanilla Sugar
Cooking on stove top: Bake pie shell. Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in butter and Orange Vanilla Sugar. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly,at least 2 hours. If desired, serve pie with sweetened whipped cream. Microwave: Bake pie shell. Stir together sugar, cornstarch and salt in microwave glass mixing bowl. Blend milk and egg yolks; whip with whisk well. Cook on high for 2 minutes at a time, take out and use wire whip to blend well and return to microwave for 2 more minutes. Continue this until mixture is of pudding consistency. Blend in butter and Orange Vanilla Sugar. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream. Variations: Chocolate Cream Pie: Follow recipe for 9-inch pie except-increase sugar to 1 1/2 cups and cornstarch to 1/3 cup. Omit butter and stir in 2 ounces melted unsweetened chocolate with the Orange Vanilla Sugar. Coconut Cream Pie: Follow recipe and stir in 1/4 cup flaked coconut. Sprinkle flaked coconut over whipped cream on pie. Banana Pudding: Make Vanilla Cream. Cool for 15-20 minutes. While cooling, line bottom of pan with vanilla wafers and top with sliced bananas.Cover with cooled pudding. Top with heavy cream (for every 8 oz of heavy cream add 4 t of sugar) - whip cream until stiff. Crush a few wafers and sprinkle on top.
Clam Chowder
This is the perfect recipe to help stay warm during the cold winter months! Perfect to enjoy by yourself or for a large party. Recipe can be cut in half if desired.
3-4 slices bacon,cooked crisp and broken
2 large yellow onions, finely chopped
1/2 cup chicken broth
2 medium potatoes, cubed
1 tsp salt
1/2 tsp Shellfish Spice Kit
3 tbsp butter
3 tbsp flour
3 cups 2% low-fat milk
2 cups half-and-half cream
4 (10 oz) cans baby clams, undrained
1 tsp Worcestershire sauce (optional)
2 tbsp chopped parsley (optional)
1. Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside.
2. Add onion to pot, saute until softened, then add potatoes and chicken stock.
3. Season with salt and Shellfish Spice Kit, cover and cook for 15 minutes.
4. In a second large saucepan, melt butter, whisk in flour, whisking to make a roux.
5. Cook for 1 minute, then add cream and milk while whisking.
6. Cook over low heat until thickened.
7. Pour into onion and potato mixture, add clams only, reserving the juice in the cans.
8. Add worcestershire sauce and bacon.
9. Add the other 2 cans of reserved juice a bit at a time to reach desired consistency, only if you want the soup less thick.
10. Stir and gently cook over moderate heat until heated through.
11. Transfer to soup tureen and garnish with parsley or Shellfish Spice Kit.
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