Annacias Butterscotch Peanut Pudding Recipes

SPICY BUTTERSCOTCH PUDDING

Steps:

• Whisk together the cornstarch, sugar and salt in a saucepan until smooth. Add the milk and half-and-half and stir to combine. Bring the ingredients to a simmer over medium heat whisking constantly. Cook until the mixture begins to thicken. Remove the pan from heat and stir in the vanilla, butter cinnamon and cayenne. Pour the pudding into 4 small serving bowls and chill for 1 hour before serving.

ANNACIA'S BUTTERSCOTCH PEANUT PUDDING

Steps:

• Put the peanut butter in a bowl.
• Using a whisk, mix 2/3 cup of the milk with the peanut butter and whisk till almost smooth, tiny peanut butter chunks are desirable.
• Mix in the remaining milk.
• Add the dry pudding mix and using the whisk blend well.
• Let stand till firm.
• Top servings with cocoa and/or chopped peanuts.

BUTTERSCOTCH PEANUT TREATS

Steps:

• In a large heavy saucepan, cook and stir the corn syrup and butter until butter is melted. Stir in pudding mix until blended. Cook and stir until mixture comes to a boil. Cook and stir 1 minute longer., Remove from the heat. Cool for 1 minute, stirring several times. stir in the cornflakes and peanuts until evenly coated. , Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets; cool.

PEANUT BUTTER - BUTTERSCOTCH PUDDING !

Steps:

• Pour milk into bowl.
• Add peanut butter and pudding mix.
• Beat on slow speed or by hand until mixed.
• Mix no longer than one minute.
• Pour the mixture into serving cups or dishes.
• Let set for about 5 minutes. Refrigerate shortly before serving.
• Optional garnishes may be chopped nuts or chocolate sprinkles.

KELLY'S BUTTERSCOTCH PUDDING

Steps:

• In a small bowl, mix together brown sugar, cornstarch and salt. Add enough milk to make thick paste. In a saucepan over medium heat, bring milk to a boil. Stir in brown sugar mixture, return to a boil, and cook for 1 minute.
• Place egg yolks in small bowl. Temper the yolks by quickly stirring in about 1/4 of hot milk mixture. Pour yolk mixture back into hot milk mixture, and return to heat. Cook, stirring constantly, for 1 minute; remove from heat. Stir in butter and vanilla until butter is melted. Pour into bowls, and let cool slightly.

BUTTERSCOTCH PUDDING

Steps:

• Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine dark-brown sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
• Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
• Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
• Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.