We live out far enough that a trip to the grocery takes more of my afternoon than I want to share. I keep non-fat dry milk for all my cooking and cook-and-serve pudding in my pantry for my snack attacks. Today, I read on the box; don't use non-fat dry milk - the pudding won't set. Well, since I've been using this milk all my adult life, I beg to differ.
Here's my method: Mix the milk using 3 cups water ('cause that's how much the pudding requires) in a 2 quart microwave proof glass measure and then nuke for three minutes. Using a whisk, whisk the pudding powder in quickly. Return to the microwave and nuke for another two minutes. Whisk again. This make a fine pudding! I empty the crumbs from the cookie jar into individual serving dishes and spoon pudding over. My sweet sister-in-law gave me a very dense cake (maybe it fell?!) and I kept it in the freezer, chopped a bit at a time in pieces, and put that in the bottom of my pudding.
Frugal is my middle name! This morning at the J'ville swap, we added 3 more chicks to our collection. Love these chickens!
Here's my method: Mix the milk using 3 cups water ('cause that's how much the pudding requires) in a 2 quart microwave proof glass measure and then nuke for three minutes. Using a whisk, whisk the pudding powder in quickly. Return to the microwave and nuke for another two minutes. Whisk again. This make a fine pudding! I empty the crumbs from the cookie jar into individual serving dishes and spoon pudding over. My sweet sister-in-law gave me a very dense cake (maybe it fell?!) and I kept it in the freezer, chopped a bit at a time in pieces, and put that in the bottom of my pudding.
Frugal is my middle name! This morning at the J'ville swap, we added 3 more chicks to our collection. Love these chickens!
