Butterscotch Pudding Recipe

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Butterscotch Pudding Ingredients

2 cup brown sugar
2 tbsp butter, melted
3 tbsp cornstarch
4 cup milk
1/2 tsp salt
1 tsp vanilla

A Recipe for
Butterscotch Pudding

All happiness depends on a leisurely breakfast.
John Gunther

Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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This Recipe for Butterscotch Pudding is one of thousands in the Recipes-to-go Dessert Cookbook.

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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This is a recipe for Butterscotch Pudding from the recipe cookbook of Recipes-to-go (Dessert)

Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.
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Butterscotch Pudding

Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that?
Lisa Claymen

Butterscotch Pudding Directions

Dissolve 1 cup milk with cornstarch. Add to the melted brown sugar and
butter. Add remainder of milk; cook in double boiler until thick. Add
vanilla and salt.

Serves: 1

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Butterscotch Pudding Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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