BUTTERSCOTCH PUDDING MIX

Photo by Helen (#1) C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    cup packed brown sugar

  • 1/4

    cup flour

  • 4

    TB Lipton's Instant Tea Powder

Directions

Combine all ingredients as listed, working mixture together thoroughly with fork & store in covered container to use within 3 months—keeping mixture refrigerated. Makes about 2 cups pudding mix or equal to 4 boxes (3-oz each) store bought pudding (NOT instant). TO USE THE MIX: l 1/2 cups milk 1/2 cup butterscotch pudding mix 1 TB Caramel Coloring Syrup (Recipe follows) 3/4 tsp maple flavoring 4 TB butter (or margarine) Combine milk pudding powder in small saucepan, stirring constantly over medium neat till thickened and smooth. At 1st bubble of a boil, remove from heat. Stir in Caramel Coloring Syrup, maple flavoring & butter (or margarine). When smooth again, divide pudding equally between 4 shallow dessert dishes. Serve warm or cold. Makes 4 servings. (1/2 cup dry pudding mix equals a 3-oz box store-bought pudding mix.) CARAMEL COLORING SYRUP: Combine 1/2 cup each: granulated sugar, packed brown sugar, water & dash salt in small saucepan. Stir frequently over med-high heat till it comes to boil. Set your timer to let syrup boil gently on low heat for 6 minutes. Stir often or till small amount dropped from tip of spoon spins a short, thin, tiny thread. Remove then from heat. Cool completely. Store in covered container in refrigerator to use in 6 months. Makes about 1/2 cupful. NOTE ON PUDDING MIX: When using the pudding mix in the cookie dough recipe, remember that you are using the mix DRY—but to prepare it to serve as a pudding or pie filling dessert, use additional ingredients in the "To Use The Mix" directions above. FOR PIE FILLING: Prepare pudding as directed above for 9" baked & cooled shell or Graham Cracker Crust. But to the finished pudding as you remove it from the heat, add 1 envelope unflavored gelatin that you have FIRST softened in ^-cup cold water, placing this in a heat-proof cup and setting it in a pan of very hot water till gelatin & water mixture becomes almost transparent in color. Then add to pudding and pour into pie shell.

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