Well, I’ve been at it again. This time I was trying to come up with something for a recovering de-wisdom-tooth-ee. When you can’t eat solids for a couple days, it’s kind of rough – unless you have… (drumroll please):
Bunkin’s Brownie Pudding (Bunkin is our 4 year old daughter, who helped make it)
A supreme chocolate pudding with the smooth, rich flavor of hot-fudge brownies, served hot, cold, or frozen as ice cream. Impress your friends with this splendiforously mouth-watering homestyle recipe for the best chocolate pudding north of Antarctica.
(Okay, so that little blurb was a bit much)
I’ve been concocting puddings since my mission, 11 years ago, where I figured out that white sauce can be a basis for good pudding. Anywho, this is my most recent invention, and I haven’t heard a complaint yet, though I have had requests for the recipe. So here goes!
Bunkin’s Brownie Pudding
3/4 cup (1 1/2 cubes) butter or Margarine
1/2 cup flour
1/2 teaspoon salt
1/2 cup white sugar
1/2 cup brown sugar
4 cups milk
1/2 cup cocoa
3-4 large marshmallows (optional)
1 Tablespoon vanilla
In a beefy saucepan, melt a 1/2 cup of the butter on the stove. When it’s melted, remove the saucepan and stir in the flour and salt. Add the sugars. In a cup or bowl, mix a few tablespoons of the milk with the egg with a whisk (to make it more easily blend with the rest of the stuff). Put the milk and egg into the saucepan and stir it all together. Return to the stove and continue cooking on low, stirring constantly. Make sure it doesn’t stick to the bottom of the pan. As it gets warm, add the cocoa and try to stir all the spots out. Then throw in the marshmallows.
Continue stirring until the mixture gets thick and rich (probably 25-35 minutes.) The secret to the best consistency is constant stirring on a very low temperature. If your stove has a simmer setting, and you have the patience, cook it at that temperature – it will take longer, but it’s worth it!
When the pudding is a thick, rich consistency, (and it may be trying to boil by now – that’s okay, just keep stirring until it’s the thickness you want).
Turn the stove off and stir in the rest of the butter (1/4 cup) and the vanilla.
Serve hot, chilled, or frozen (makes a good home-made ice cream!).
If you don’t want it to have a thick top skin, and want it to stay smooth all the way through, keep the pan or bowl covered. But if you like the thick skin, leave it partially uncovered in the refrigerator.
I was once given a fabulous original recipe invented by my sisters called “Chocolate Raspberry Cheesecake. When my birthday came, Jenni and I thought it would be nice to make this cheesecake in place of the traditional birthday cake. When the time to make it came, we were a little short on time and ingredients, so we made a few minor alterations. The result was our own original recipe, which we call “Strawberry Must (MUsh with crUST)”.
Strawberry Must: (MUsh and cruST)
A variation of Chocolate Raspberry Cheesecake
Title: Chocolate Raspberry Cheesecake
1 package (8-ounce size) cream cheese, softened
1 1/2 eggs
8 oz. Yoplait vanilla yogurt
1/2 teaspoon vanilla
1 tbsp. lemon juice
1/2 cup sugar
3/4 cup water
1/2 cup flour
1 pint raspberries
1 tbsp. lemon juice
1/8 cup water
1/8 cup sugar
2 tbsp. flour
A favorite chocolate sauce
1 Graham Cracker pie crust (10-inch)
That’s the recipe, and rather than giving you the real directions, I will give you the directions that WE followed.
Heat oven to 350 degrees F.
Begin by making crust from the following recipe (since you forgot to buy graham crackers at the store):
Perfect Pie Crust
1 cups shortening
3 cups flour
1 Tb. vinegar or lemon juice
5 Tb. cold water
1 egg, beaten
2 pie tins
Bakes in 10 minutes
Since you don’t have all these ingredients, don’t bother measuring anything just estimate. Mix flour with a bunch of vegetable oil (since you don’t have stick butter to substitute for the shortening that you also don’t have). Throw in some lemon juice and an egg (unbeaten since you didn’t read the recipe through). Cut with pastry blender and then press into 9X13 pan.
Bake for half of an hour or until very crispy and freshly brown.
While crust is cooking, mix filling.
Since you only have hour left before you have to eat it, combine with the following no-bake recipe ingredients:
8 oz. Cream cheese
14 oz can sweet condensed milk
c. lemon juice
1 t. vanilla
Graham cracker crust
Topping (21 oz. can pie filling is enough for 2 cheesecakes)
Combine the 2 8 oz. cream cheeses with 16 oz. of yogurt. Mix in somewhere around 1 Tb. Lemon Juice. Whip.
In a saucepan, mix about 2 Tb water with about the same amount of corn starch. Mash up a package of strawberries and toss them into the pan. dump in enough sugar to make it sweeter. Let boil on stove for about 10 minutes on medium heat.
Mix strawberry mixture into cream-cheese mixture, and poor onto crust when crust is ready. Chill in freezer for 1 to 2 minutes.
Serve immediately, but do not eat. It will be too mushy, so just let it sit at the park for a few hours before returning home. Then place in freezer for a day. Take out the next evening to let it thaw, and then serve and eat. Serves about 10 people.
If this recipe makes ANY sense to you, you’re probably a great cook, because it certainly didn’t make any sense to us at the time. Though I do recommend trying the recipe from which our Strawberry Must originated. You should have no problem having more success than we did.