from
— “Classic Home Desserts”by Richard Sax (Houghton Mifflin Harcourt, 2000)Comfort food, nursery pudding, grown-up bliss. This butterscotch pudding is all three and more. Want to turn it into a pie? Bake an 8-inch chocolate cookie crumb crust. Pour all of the cooled pudding into the crust and top with a cloud of whipped cream. Or, if you want to be oh-so-trendy, sprinkle portions with a few flakes of Maldon salt.
- large egg yolks
- packed dark brown sugar
- pure vanilla extract
Per serving: 250 calories (44 percent from fat), 12.5 g fat (8.9 g saturated, 1.9 g monounsaturated), 14.9 mg cholesterol, 3.1 g protein, 32.7 g carbohydrates, 1 g fiber, 110.5 mg sodium.
- sugar
- cold milk
- sour cream
Based on the favorite at P.F. Changs * Per serving: 273 calories (48 percent from fat), 15.4 g fat (2.6 g saturated, 6.8 g monounsaturated), 0 cholesterol, 4.5 g protein, 32.8 g carbohydrates, 8.5 g fiber, 857 mg sodium.
- peanut oil
- toasted sesame oil
- vegetable or chicken broth
- soy sauce
- white or rice vinegar
- sugar
- black bean paste
- Topping:
- sugar
- flour
- cinnamon
- Loaf:
- sugar
- eggs
- buttermilk
- vanilla
- baking soda
- salt
- peeled and diced apples
- chopped walnuts
- Coarse salt and ground pepper
- olive oil
- vegetable oil
- soy sauce
- rice vinegar
- Coarse salt
- red-pepper flakes
- cornstarch
6 servings/loaf – makes 2 loafs
- seasoned breadcrumbs
- granulated garlic
- pepper
- salt
- dry mustard
- tomato sauce
- horseradish
- eggs
- ground beef
- diced onions
- diced celery
- diced bell pepper