BASIC PUDDING RECIPE

¾ c. sugar                               
2 T cornstarch                         
¼ t salt                                    
2 c milk
1 well-beaten egg
2 T butter
1 t. vanilla

  In pan, blend together dry ingredients and add milk.  Cook over med heat stirring until thickened and bubbly.  Cook 2 more min.  Remove from heat.  Stir small amount of hot mix into egg and then return all to hot mix.  Cook and stir 2 more min.  Remove from heat and add butter and vanilla.  Pour into serving dishes and chill.

VARIATIONS:

CHOCOLATE PUDDING: Increase sugar to 1 cup and add 2 –1oz.  squares of unsweetened chocolate along with milk.

BUTTERSCOTCH PUDDING:   Change sugar to brown sugar and increase butter to 3 T.

COCONUT  PUDDING:  Stir in ½ c. flaked coconut to pudding before  chilling. 

These puddings can be placed in a baked pie shell  or on a graham cracker piecrust and become a dessert pie. 

These puddings and tapioca can be served plain or try placing a dollop of your favorite jam or preserves in the center of each serving.

Mix fresh fruit with these desserts to change the whole flavor and appearance of the dessert.

Instead of frosting or filling., these puddings can be spread  when chilled between layers of cakes.