I like pancakes. I like waffles. I like rolls. I like cookies. I like pudding. These and other similar items are kind of tough to do for one person. I have been experimenting. One of the issues is I prefer to not use ‘quick’ mixes.
Current experiments include Butterscotch Pudding. I needed a recipe that truly used things I’d have on hand – no heavy cream, no unsalted butter, no condensed milk. Preferably no eggs. I found one that I adapted. It makes 2 small custard cups of pudding. Also include here is my shortbread cookie recipe. Here I wanted a small batch! The cookie recipe works well doubled with a standard size springform pan.
- 1/4 c brown sugar
- 1 T corn starch
- 2 T salted butter
- a little over 3/4 c whole milk
- 1/2 t vanilla
Stir together all except the vanilla and cook for about 5 minutes – until thick. Add the vanilla and pour into two custard cups. Chill
Preheat oven to 300. Lightly butter small springform pan.
- 1 c flour
- 1/4 c sugar
- 1/2 c salted butter
Mix flour and sugar then cut in the butter. Press into pan . Score dough into 8 pieces. Pierce all over with fork. Bake about 45 minutes to a pale golden.
Cut while still warm along score marks. Cool at least 30 minutes. Release sides of pan and remove with spatula.