Amish Transparent Pudding Miniatures Food

AMISH TRANSPARENT PUDDING MINIATURES

Steps:

• On a lightly floured surface, roll out pie pastry 1/" thick.
• Using a 3" cutter, cut out 36 rounds and gently press them into shallow tart pans.Set aside. You may need to bake them in batches.
• Preheat the oven to 375*.
• In the top of a double boiler, combine the butter, sugar, corn syrup and salt and mix by hand until well creamed. Add the eggs, one at a time, beating well until each egg is incorporated. Add the vanilla and mace and mix well.
• Place the pan over hot but not boiling water and cook, stirring occasionally, until the sugar is dissolved 10-15 minutes.do not overcook.
• Fill each tart 2/3rds full.(no more than 1/2 tbls) and bake directly on the oven racks for 15-20 minutes -- or until golden. Cool slightly in the pans, then remove to wire racks to cool completely.
• Store in covered containers, the layers seperated by paper towels.
• These can be frozen.

AMISH CARAMEL PUDDING

Steps:

• melt butter in large pan over low heat.add milk and heat till milk is scalded.
• add sugar, salt and flour and cook till thickened.
• Remove from heat.stir in vanilla and cool overnight.
• serve with whipped topping.

AMISH BREAD PUDDING

Steps:

• Preheat oven to 350°F
• Grease the smaller of the two baking dishes with butter, and put the remaining butter in the saucepan with milk sugar.
• Place over medium heat, stirring occasionally, until the butter is melted.
• Whisk eggs in mixing bowl and add hot milk slowly while whisking constantly.
• Stir in vanilla and salt.
• Place bread cubes in buttered baking dish, and sprinkle with raisins.
• Pour milk over bread cubes and stir slightly.
• Sprinkle with cinnamon if you like.
• Place the smaller baking dish in the larger one.
• Pour hot water in the larger dish until it goes 1/2 way up the smaller dish.
• Carefully set both dishes in preheated oven.
• Bake til set- about one hour.
• Serve with light cream or milk if desired.

AMISH WOODFORD PUDDING

Steps:

• Preheat the oven to 325*. cream the butter and sugar for 7 minutes in a stand mixer bowl on medium.
• Add the eggs, one at a time, blending well.
• After each addition, then blend in the jam.
• Add the baking soda to the sour milk and stir, then add to the egg mixture and blend well. In small bowl,whisk together the flour, cinnamon, nutmeg and salt.
• Add the flour mixture to the egg mixture and combine until all the ingredients are just blended.
• Pour the batter into a greased 8x8" pan and bake for 45 minutes -- or the top of cake is golden brown and springs back when touched with your finger.
• Remove from the oven and cool on wire rack. Prepare the saue; in a medium saucepan, melt the butter over medium heat.
• Add the sugars and cream and bring to a boil, stirring frequently.
• Boil and stir for 1 minute. cool slightly, then stir in the vanilla and salt.
• To serve, cut the pudding into squares and serve with the hot sauce.

AMISH CRACKER PUDDING

Steps:

• Mix the first five ingredients well.
• Onto this mixture pour 1/2 cup cold milk and let all soak while heating in a double boiler the two cups of milk.
• Stir soaked crackers and other ingredients into hot milk.
• Cook 15 to 20 minutes, stirring constantly.
• Chill.

AMISH CINNAMON PUDDING

Steps:

• Mix sauce ingredients first and set aside.
• For sauce:.
• In a medium sauce pan, combine brown sugar, water, butter and salt.Bring to a boil and boil for 5 minutes.Remove from heat and add vanilla.Stir well and set aside.
• BATTER:.
• In a mixer bowl, combine flour, sugar, baking powder, cinnamon, and salt. Combine the milk, melted butter, and vanilla and add all at once to the flour mixture. blend quickly. Spread in an oiled 9x13 pan, then pour the reserved sauce mixture over the tip.DO NOT MIX IN -- Scatter pecans over the top --
• Bake for 40-45 minutes or until the center bubbles up.
• Serve warm with cream or ice cream -- I used Cool Whip --
• I must say -- this pudding reheats well in the microwave --
• Pour Step1 over it and sprinkle with a few chopped nuts, if desired.
• Bake 45 minutes at 350*.
• Serve with whipped cream or thawed non dairy whipped topping.