Stove Top Butterscotch Maple Walnut Pudding Food

BUTTERSCOTCH FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the sugar, milk, salt and remaining 2 tablespoons butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly. , Remove from heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature.

STOVE TOP BUTTERSCOTCH MAPLE-WALNUT PUDDING

Steps:

• In a medium saucepan, bring 2 cups of almond milk to a boil. In a bowl, whisk coconut crystals, molasses, 1/4 cup of almond milk, cornstarch, and egg yolks until smooth.
• Gradually whisk in HALF of the hot milk, SLOWLY! You don't want to scramble your yolks. Whisk mixture back into remaining hot milk in the pan.
• Cook over medium heat, whisking until mixture comes to a boil; reduce heat slightly and cook for 2 minutes, whisking frequently.
• Remove pan from heat; add coconut oil and vanilla, stirring until well combined.
• Pour into 4 serving glasses or bowls and refrigerate at least 4 hours or overnight.
• In a small bowl combine walnuts and maple syrup; spoon over chilled pudding.
• ENJOY!

BUTTERSCOTCH APPLE PUDDING

Steps:

• Sift the flour, baking powder, spice and salt together.
• Peel, core & dice apples and toss them into the flour mixture.
• Add milk and mix with a knife to blend all the ingredients.
• Spread mixture into a greased baking dish approx 9" (23cm) square or a round one of similar size.
• Measure the topping ingredients in the order given into a saucepan and bring to the boil.
• Pour boiling mixture carefully over the batter in the pan.
• Bake uncovered at 375'- 400'F (190' - 200'C) for approx 45-60mins, or until topping is firm in the centre and golden brown.
• Serve warm with sweetened whipped cream or vanilla ice cream.

EASY BUTTERSCOTCH FUDGE

Steps:

• Combine sugar, butter (or margarine) and milk in a 2 1/2 quart saucepan.
• Bring to a full rolling boil, stirring constantly.
• Continue boiling 5 minutes over medium/medium-high heat, stirring.
• Remove from heat, stir in butterscotch chips until melted.
• Add marshmallow creme and vanilla; beat until blended.
• Pour into greased 13x9 inch pan.
• Let cool and serve.

MAPLE-WALNUT PUDDINGS

Steps:

• In a medium saucepan (off heat), whisk egg yolks with cornstarch and salt until smooth. Gradually whisk in milk, then pure maple syrup.
• While whisking, bring to a boil over medium heat; boil 1 minute. Off heat, stir in unsalted butter.
• Transfer to a medium bowl (strain, if lumpy). Press plastic wrap on surface of pudding; refrigerate at least 3 hours.
• Spoon into dishes; drizzle with more maple syrup or Maple-Walnut Sauce.

BUTTERSCOTCH WALNUT MAPLE PUDDING

Steps:

• In a medium pan, bring 2 cups of milk to a boil --
• in a bowl, whisk 1/2 cup dark brown sugar, packed, 1/4 cup milk, and 3 tbls cornstarch and 3 large egg yolks, till smooth --
• gradually whisk in half the hot mixture -- mix well.
• whisk the mixture back into the pan.
• cook over medium heat, whisking till mixture comes to a boil -- reduce direct heat slightly and cook 2 minutes more -- whisking frequently --
• remove pan from heat and add 2 tbls butter, softened and 1 tsp vanilla extract.stirring till butter melts --
• pour into 4 dessert glasses --
• chill 4 hours or overnight.
• drizzle maple syrup over chilled pudding.