Pudding (Dairy-free and Egg-free): Vanilla, Brown Sugar, Chocolate, Candy Cane

Dairy, Egg, and Gluten (Wheat) Free Pudding

Vanilla Pudding
3/4 cup sugar
1/4 cup corn starch
1/4 teaspoon salt
1/4 cup acceptable dairy-free powered milk (You can omit if using liquid milk.)
2 cups water or acceptable dairy-free milk
2 tablespoons acceptable margarine
If using Vanilla Milk: Use a 1/4 + 1/8 teaspoon vanilla powder or 1 1/2 teaspoons liquid vanilla
If using Plain Milk: Use a 1/2 + 1/8 teaspoon vanilla powder or 2 1/2 teaspoons liquid vanilla

Notes: If you are on a gluten-free diet, make sure the vanilla is gluten-free.

Place the dry ingredients into a non-stick saucepan. Add 1 cup of water (or milk) and then
another cup. Mix. Place on burner and cook over medium to medium-high heat. Cook
until thicken. Remove from heat. Add margarine and vanilla. Stir.

Candy Cane (Peppermint) Pudding
After the pudding is cooked, add some chopped up candy canes to the above recipe. (Make
sure the candy canes are gluten-free if you can not have gluten or wheat. If you don't use food
dyes, use the natural colored ones.)

Chocolate Pudding
Follow the above recipe except add 1/4 cup of unsweetened cocoa to the dry ingredients.

Extra Rich Chocolate Pudding
Follow the above recipe except add 1/3 cup of unsweetened cocoa to the dry ingredients.

Brown Sugar Pudding
Follow the above recipe except use 1/4 cup white sugar and 1/2 cup brown sugar
and use only 1/4 teaspoon powdered vanilla or 1 teaspoon liquid vanilla. Add 1/4 cup more milk or water.

The Pratt Family Cookbook
www.fastq.com/~jbpratt/recipes/recipemain.html