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Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar.
Add 2/3 cup mix to a saucepan. Add 2 cups milk and stir until blended. Bring to a boil, reduce heat and simmer while stirring constantly until thickened. Cool and serve.
Serving Size : 24
Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar.
Add 1/2 cup mix to a saucepan. Add 2 cups milk and stir until blended. Bring to a boil, reduce heat and simmer while stirring constantly until thickened. Remove from heat and add 1/2 teaspoon of vanilla extract. Cool and serve.
Variations: Leave out the nutmeg and substitute your choice of extract: Almond, Banana, Lemon, Maple or Pineapple or other flavor that you like.
Serving Size : 32
Shared By IMAQT1962 from ILLINOIS
From: http://www.heart4home.net/
Thanks to Leslie for permission to print!
By
09/28/2010
I make puddings several times a week in the summer, and almost that frequently in the winter months. I add eggs to the mixture when I cook it, though as enrichment.
I do not go through all that stuff with taking some hot pudding, mixing it with the eggs, then pouring it all back into the pudding pot. I just beat the eggs and add them before the mixture gets warm, and keep stirring. It works just as well.
This mix is going to be a great time-saver. Thanks so much for sharing.
By Sandy in Arkansas (Guest Post)
08/02/2008
Great idea! can't wait to try it. We're hooked on those little Hunts 4 pks. This is on the cheap. I love it.
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