101 Things to Do with Pudding
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Stephanie Ashcraft
Stephanie Ashcraft, author of the original 101 Things To Do With A Cake Mix, has taught cooking classes based on the tips and meals in her cookbooks for almost twenty years. She lives in Tucson, Arizona.
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101 Things to Do with Pudding - Stephanie Ashcraft
101 Things to Do with Pudding
Stephanie Ashcraft
101 Things to Do with Pudding
Digital Edition v1.0
Text © 2009 Stephanie Ashcraft
All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.
Gibbs Smith, Publisher
PO Box 667
Layton, UT 84041
Orders: 1.800.835.4993
www.gibbs-smith.com
ISBN: 978-1-4236-1262-9
I would like to dedicate this book to my two grandmas, Maybeth Dircks and Margery Woertz. They both passed their love of cooking down to me and I will be forever grateful. Grandma Dircks passed away in April 2009 at the age of 87 and Grandma Woertz passed away in May 2009 at the age of 91. I feel so blessed to have had so much time with both of these remarkable women. Our lives are truly shaped by those who come before us. I am thankful that I was born into such an amazing family. I have truly been blessed!
I would also like to thank Margie and Al Delgado for being our children’s Marana grandparents! I don’t know what we’d do without you!
101 Things to Do with Pudding
Table of Contents
Helpful Hints Rolls, Breads, & Muffins Fruit Salads Cookies, Brownies, & Bars, Pies & Pudding Squares Cakes Family Favorites Dazzling Desserts Metric Conversion Chart
Helpful Hints
1. Small boxes of sugar-free instant pudding can be used in place of the small boxes of regular instant pudding in most recipes. Low-fat or non-fat ingredients can be used in most recipes as well.
2. Vanilla, white chocolate, or cheesecake pudding mixes can be used interchangeably in most recipes.
3. Store recipe leftovers in the refrigerator. Most of the recipes in this book contain milk-based products and should be stored at a cold temperature before and after being served.
4. For best results, thaw frozen whipped topping in the refrigerator a day before you plan to use it.
5. For cakes, always grease and flour the cake pan, or spray it with nonstick cooking spray even when the cake recipe doesn’t call for it.
6. Bake cakes and cookies on the middle oven rack, never on the top or bottom racks. To see if a cake is done, insert a toothpick into the center—if it comes out clean it’s done. Or, if the cake springs back when touched, it’s usually done.
7. For best results, use glass or stoneware baking dishes.
8. The first time you try a recipe, check for doneness 5 minutes before its minimum cooking time ends. Every oven heats differently.
9. For chewier and softer cookies and bars, take them out of the oven just as they begin to look golden and let them cool on or in the pan.
10. For recipes using gelatin, make sure the gelatin is completely dissolved in hot water before adding any cold water.
11. When using fresh fruit, dip it in pineapple, orange, or lemon juice to prevent it from changing color.
Rolls, Breads, & Muffins
Cinnamon Rolls
In a bowl, combine flour and dry pudding mix. In the pan for your bread machine, add water, melted butter, milk, egg, sugar, and salt. Spoon flour mixture evenly over top and then sprinkle yeast over flour layer. Set bread machine to dough cycle and start.
When the dough cycle finishes, roll dough into a 10 x 17-inch rectangle on a lightly floured large cutting board. In a microwave safe bowl, combine butter, brown sugar, and cinnamon. Microwave for 10 to 15 seconds. Stir and spread brown sugar mixture over dough. Starting with the widest end, roll dough into a log. Slice into 16 pieces and then place