Amish Transparent Pudding Miniatures Recipes

AMISH CHOCOLATE PUDDING

Steps:

• Combine milk, sugar, cocoa, and flour in a saucepan over medium-low heat, stirring constantly. Add egg yolks and turn heat up to medium-high, continuing to stir, until thick, about 15 minutes. Remove from heat and stir in vanilla extract. Serve warm or chilled.

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 CRACKER PUDDING

Steps:

• scald milk in saucepan -- add beaten egg yolks.3/4 cup sugar, cracker crumbs and coconut.mix well --
• cooking and stirring constantly.till thickened.
• remove from heat and stir in vanilla.
• pour into sprayed 3 quart baking dish --
• beat egg whites till stiff and gradually add 1/2 cup sugar to make a meringuw --
• spread over pudding and put in oven long enough to nicely brown meringue tips.
• be careful not to burn.