1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon flour
1/4 teaspoon salt
2 cups milk
3 to 4 egg yolks, slightly beaten (2 whole eggs may be used, but then increase flour to 2 tablespoons)
2 tablespoons butter, optional
1 teaspoon vanilla

In 2- or 2 1/2-quart mixing bowl or casserole, combine sugar, cornstarch, flour and salt. Stir in milk. Microwave at High 7 to 10 minutes, or until thickened, stirring every 3 minutes. Stir about 1/2 cup mixture into beaten egg yolks. Return to mixture in casserole, stirring well. Microwave 1 to 2 minutes, or until thick. Stir in butter. Cool slightly and stir in vanilla. cover to prevent skin from forming.

Variations:
Butterscotch Custard: Substitute packed brown sugar for granulated sugar. If desired, stir in 1/4 cup chopped pecans with vanilla.
Chocolate Custard: Increase sugar to 2/3 cup and add 2 ounces unsweetened chocolate to mild mixture. (Chocolate will melt when pudding is stirred. If not smooth, beat with rotary beater before adding yolks.)
Coconut Custard: Stir 1/2 cup flaked coconut into mixture before microwaving. Add 1/4 teaspoon almond extract with vanilla. (For pie, sprinkle meringue with coconut.)
Eggnog Custard: Use 4 egg yolks. Stir in 2 teaspoons rum flavoring and 1/4 teaspoon nutmeg with vanilla. Serve topped with whipped cream and sprinkled with nutmeg.

Chocolate Parfait
Serves 6

2 cups cold milk
1 (4 ounce) package instant chocolate pudding mix
1 cup marshmallow cream or 1 cup Cool Whip, thawed

Pour cold milk into bowl. Add pudding mix. With electric mixer at low speed beat until well blended, 1 to 2 minutes. Pour half of the pudding into 6 parfait glasses. Top with marshmallow cream or whipped topping. Then top with remaining pudding. Chill. Garnish with additional whipped topping, if desired.

Baked Custard and Variations
Serves 6-8

2 large eggs (or 4 egg yolks)
1/3 cup sugar
1/4 teaspoon salt
2 cups milk, scalded

Beat eggs, sugar and salt slightly to mix. Pour scalded milk slowly into egg mixture.
Strain into 6 custard cups or 1-1/2 quart casserole. Set in pan of hot water to go up 1 inch on cups or casserole dish.
Bake at 350 for 30-35 minutes until a knife inserted 1 inch from edge comes out clean.

Chocolate custard: Follow above recipe except add 1-1/2 squares (1-1/2 ounces) unsweetened chocolate to milk before scalding. Before pouring into egg mixture, beat with rotary beater until smooth. Continue as above.

Bread Pudding
Serves 4

1 can sweetened condensed milk
3 cups hot water
2 cups soft bread cubes, cut in 1/2-inch cubes
3 eggs, slightly beaten
1 tablespoon butter, melted
1/2 teaspoon salt
1 teaspoon vanilla

In bowl, combine milk and water. Add bread; let stand until lukewarm. Stir in remaining ingredients. Pour into greased 1-1/2 quart shallow dish. Place in shallow pan of boiling water. Bake in 350° oven for 1 hour, or until knife inserted near center comes out clean.

Rice Pudding
Serves 6

2 cups cooked rice
1-1/4 cups milk
2 beaten eggs
1/2 cup sugar
dash salt
1/2 cup raisins
1/4 teaspoon cinnamon
1/2 teaspoon vanilla

In large measuring cup, microwave milk on high about 3 minutes to scald. Combine eggs, sugar and salt in 2-quart casserole dish. Stir in scalded milk. Mix in rice, raisins, cinnamon and vanilla. Microwave on high 3 minutes, stir, microwave on high 3 more minutes, stir again. Let stand 5-10 minutes to set.

2 cups cold milk
1 (4-serving size) package Jello vanilla instant pudding mix
2 tablespoons chocolate syrup
1 cup Cool Whip, thawed

Pour cold milk into bowl. Add pudding mix. With electric mixer at low speed, beat until well blended, 1-2 minutes. Pour half of the pudding into 6 parfait glasses. Top with chocolate syrup, spooning syrup along edge of glasses. Then top with whipped topping and remaining pudding. Chill. Garnish with additional chocolate syrup and whipped topping, if desired.

Pumpkin Mousse

1-1/4 cups cold milk
1 cup canned solid pack pumpkin
1 teaspoon grated orange rind, optional
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 (4 serving size) package Jello vanilla or butterscotch instant pudding mix
1 cup Cool Whip, thawed
1/4 cup chopped pecans, optional

Combine cold milk, pumpkin, orange rind and spices in bowl. Add pudding mix. With electric mixer at low speed, beat until well blended, 1-2 minutes. Fold in whipped topping and nuts. Spoon into individual dessert glasses. Chill. Garnish with additional whipped topping and nuts, if desired.

Indian Pudding
Serves 8

3 cups milk
2/3 cup molasses
2/3 cup yellow cornmeal
1/3 cup sugar
1 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 cup butter or margarine
1 cup milk

Heat oven to 300°. Grease a 2-quart casserole dish. Heat the 3 cups milk and the molasses. Mix cornmeal, sugar, salt, cinnamon and nutmeg, gradually stir into hot milk mixture. Add butter. Cook over low heat, stirring constantly, about 10 minutes or until thickened. Pour into casserole. Pour the 1 cup milk over pudding; do not stir. Bake 3 hours. If desired, serve with cream, ice cream or whipped cream.

English Plum Pudding
An old Yorkshire tradition: "In as many homes as you eat plumb pudding in the 12 days following Christmas, so many happy months will you have during the year."
Old recipes called for brandy or sherry instead of the fruit juice.

1/2 cup flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon mace
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins, finely chopped
1/2 cup currants, plumped
1/2 cup candied fruit peel, cut up
1/4 cup candied cherries, cut up
1/4 cup walnuts, chopped
3/4 cup soft bread crumbs, coarse
1 cup ground suet (4 ounces)
1/2 cup brown sugar, packed
2 eggs, beaten
1/3 cup currant jelly
1/4 cup fruit juice
Hard Sauce

Mix flour, spices, baking soda and salt. Stir in fruit, nuts and bread crumbs.
Mix suet, brown sugar, eggs jelly and juice; stir into flour-fruit mixture.
Pour into well-greased 4-cup mold; cover with aluminum foil.
Place mold on rack in Dutch oven; pour boiling water into Dutch oven to rack level. Cover and steam over boiling water on low heat until wooden pick inserted in center comes out clean, about 3 hours. (add boiling water if necessary). Remove mold from Dutch oven; unmold. Serve with Hard Sauce.
Serving Ideas: Heat 1/4 cup brandy until warm; ignite and pour over pudding.
Another way to light it is to soak sugar cubes in either lemon or orange extract, place around pudding. Touch match to one lump and the pudding is encircled with flames.

Hard Sauce
Goes well with steamed desserts, especially Plum Pudding.

1/2 cup butter, softened
1 cup powdered sugar
2 tablespoons brandy or vanilla

Beat together until smooth.

Chocolate Mousse

1/4 cup sugar
1/4 cup water
3 ounces semisweet chocolate, coarsely chopped
2 egg yolks, beaten
2 egg whites
1/8 teaspoon cream of tartar
2 tablespoons sugar
1/2 cup whipping cream

In a small heavy saucepan combine the 1/4 cup sugar and the water. Cook and stir over medium-low heat till sugar dissolves. Add chocolate; cook and stir over low heat till chocolate melts. Gradually stir the chocolate mixture into beaten egg yolks. Return mixture to saucepan. Bring to a gentle boil. Cook and stir for 2 minutes more. Cool to lukewarm, stirring occasionally.
In a bowl beat egg whites and cream of tartar with an electric mixer on high speed till soft peaks form (tips curl). Gradually add the 2 tablespoons sugar, beating till stiff peaks form (tips stand straight). Pour the lukewarm chocolate mixture over beaten egg whites; fold in gently.
Beat the 1/2 cup whipping cream till soft peaks form; fold whipped cream into the chocolate and egg white mixture. Spoon into dessert dishes. Cover and chill for 4 to 24 hours before serving. Garnish with whipped cream and chocolate curls or grated chocolate, if desired.
For a mint-chocolate Mousse; Stir a few drops of mint extract into the 1/2 cup whipping cream before whipping.
Microwave directions: In a 2-cup measure microwave the 1/4 cup sugar and the water, uncovered, on 100% power (high) for 1 to 2 minutes or till sugar dissolves. Stir in chocolate. Cook, uncovered, on high for 1-1/2 to 2-1/2 minutes more or till chocolate melts. Stir; cook for 30 to 60 seconds more or till the mixture is smooth. Place beaten yolks in a small bowl. Stir in the chocolate mixture. Cook, uncovered, on high for 30 to 60 seconds or just till mixture bubbles. Cool to lukewarm. Continue as above.

Fluffy Raspberry Parfait

1-1/2 cups cold milk
1 envelope Dream Whip Whipped Topping mix
1/4 teaspoon almond extract
1 (4-serving size) package Jello vanilla instant pudding mix
1/3 cup raspberry jam

Combine 1/2 cup of the cold milk and the whipped topping mix in bowl. With electric mixer at low speed, beat until blended. Beat at high speed for about 4 minutes or until topping thickens and forms peaks, scraping bowl often. Add remaining milk, the extract and pudding mix. Blend; then beat at high speed for 2 minutes. Spoon half of the pudding mixture into individual dessert dishes or parfait glasses. Add about 1 tablespoon jam to each glass. Top with remaining pudding mixture. Chill 30 minutes. Garnish with additional jam, if desired.

Marshmallow Parfait
Serves 4

1 (4-serving size) package Jello-any flavor
1 cup boiling water
1 cup cold water
miniature marshmallows

Dissolve gelatin in boiling water. Add cold water. Measure 2/3 cup of the gelatin; chill until slightly thickened. With electric mixer at medium speed, beat measured gelatin until fluffy, thick and about doubled in volume. Chill until set.
Chill remaining gelatin until set; then spoon half of gelatin into parfait glasses. Add a layer of miniature marshmallows. Spoon whipped gelatin over marshmallows in glasses; top with remaining clear gelatin. Chill. Garnish with additional marshmallows, if desired.

Chocolate Souffle

2 envelopes unflavored gelatin
2-1/4 cups cold water
1-1/2 cups sugar
4 eggs, separated
1 package (8 ounce) cream cheese
3 squares unsweetened chocolate, melted
1/4 teaspoon almond extract
1 cup whipping cream, whipped

Soften gelatin in 1 cup cold water; stir over low heat until dissolved. Add remaining cold water; remove from heat. Blend in 1 cup sugar and beaten egg yolks; cook 3 minutes over low heat, stirring constantly until thickened. Combine softened cream cheese and chocolate, mixing until well blended. Gradually add gelatin, mixing until blended. Stir in extract. Chill until slightly thickened. Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cream cheese mixture.
Wrap a 3-inch collar of aluminum foil around top of 1-1/2 quart souffle dish; secure with tape. Pour mixture into dish; chill until firm. Remove collar before serving. Garnish with toasted sliced almonds, if desired.

Spiced Apple Pudding Cake
Serves 6

2 cups water
1 cup brown sugar
4 tablespoons butter or margarine, divided
1/2 cup sugar
1/2 cup apple, chopped, peeled
1 cup flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1-1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon baking soda
1/2 cup milk
1/2 teaspoon vanilla
1/3 cup nuts, chopped

Mix and boil together water, brown sugar and 2 tablespoons butter. Set aside. Next, make batter: cream 2 tablespoons butter with sugar thoroughly. Add chopped apples, then dry ingredients alternately with milk and vanilla. Stir in nuts. Spread in greased 9-inch square pan. Pour hot brown sugar syrup gently over batter, do not mix. Bake at 375° for 40 minutes.

Caramel Dumplings
Makes 10

4 tablespoons butter, divided
1-1/2 cups brown sugar
1-1/2 cups water
1/8 teaspoon salt
1-1/4 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk, plus 1 tablespoon
1 teaspoon vanilla
Mix 2 tablespoons butter, brown sugar, water and 1/8 teaspoon salt in skillet. Bring to a boil then remove from heat. This is the caramel mixture.
In a bowl, mix flour, sugar, baking powder and 1/2 teaspoon salt together, then cut in remaining 2 tablespoons butter. Add the remaining ingredients. Heat caramel mixture to boil again, then drop dough by tablespoon into simmering sauce. Cover tightly and simmer for 20 minutes.

Peach Cobbler

1 can (16 ounces) sliced peaches in syrup
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup melted margarine
2 slightly beaten eggs

Pour peaches and juice into 8" square pan. Preheat oven to 375. In medium bowl, combine rest of ingredients. Beat with a spoon until smooth. Drop by spoonfuls onto peaches. Batter will spread during baking. Bake 35 minutes, or until crust is golden.

Applesauce Streusel
"Streusel is a crunchy topping for a pie. It functions just like a top crust and seals in some of the juices."

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 cup butter or margarine, cold
2 cups sugar
2 eggs, slightly beaten
1 quart chunky applesauce
1 teaspoon cinnamon
1/4 cup walnuts, finely chopped
2 tablespoons butter, to dot top

Preheat oven to 350°. Sift together flour, salt, and baking powder. Cut in 1 cup cold butter. Add sugar and cut again. Add eggs. Blend together with fork. Pat three-quarters of the flour mixture onto a 10" x 15" x 1" ungreased jelly roll pan. Cover crust with applesauce and sprinkle with the cinnamon. Add nuts to remaining flour mixture, then sprinkle mixture on top of applesauce. Dot with remaining butter. Bake for 50-55 minutes until golden brown.

Brown Betty
Good served with hard sauce (below) or ice cream.

1-1/2 cups apple sauce
4 cups soft bread crumbs
1/2 cup butter, melted
1/2 teaspoon grated lemon rind
1/2 teaspoon cinnamon
juice of 1 lemon

Mix breadcrumbs with melted butter, the put in baking dish, in alternate layers with applesauce, having top layer of crumbs. Sprinkle each layer with lemon juice, lemon peel and cinnamon. Cover and bake in moderate oven (350°) about 30 minutes. Uncover the last 15 minutes to brown.
Vanilla Hard Sauce: 1/3 cup soft butter, 1 teaspoon vanilla, 1 cup powdered sugar. In a small bowl of electric mixer, cream butter until light. Add vanilla and sugar; beat until fluffy and smooth.

Brown Betty, too
Use medium-tart apples, such as Jonagold, Golden Delicious, Empire, Jonathan, Rome Beauty. Because the apples are thinly sliced, you can use your food processor to slice them since the appearance of the apple slices isn't important.

6 medium tart apples (6-7 cups), peeled and thinly sliced
1/2 cup granulated sugar
1/4 teaspoon lemon juice
1/8 teaspoon cinnamon
1 cup flour
1/2 cup butter or margarine, softened
1/2 cup brown sugar, packed
2 tablespoons granulated sugar
1/4 teaspoon cinnamon

Preheat oven to 400°. In a large bowl, stir together the apples, 1/2 cup sugar, lemon juice and 1/8 teaspoon cinnamon. Mix thoroughly. Spread the mixture into a 2-quart square baking dish; set aside. In a medium bowl, stir together the flour and softened butter. Add the brown sugar, 2 tablespoons granulated sugar and 1/4 teaspoon cinnamon, stirring until combined. Crumble the sugar-cinnamon mixture over the apple mixture. Bake for 25-30 minutes or until the top is lightly browned and the apples are tender. Serve warm with vanilla ice cream or whipped cream.
If desired, add 1/2 cup raisins to the filling and/or 1/4 cup chopped nuts to the topping. This recipe works equally well with sliced pears or peaches instead of the apples.

Autumn Harvest Brown Betty
A little crunchier and more chewy than the usual betty, this dessert is similar to a crisp. Instead of the usual crumb topping, the crumbs and fruit are repeated in successive layers.

2 cups Grape Nuts cereal
1/2 cup unsalted butter, melted
2 cups tart apples, peeled and sliced
2 cups pears, peeled and sliced
3/4 cup dried cranberries
1 tablespoon finely grated orange zest
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/3 cup freshly squeezed orange juice
1/2 cup brown sugar - packed

Preheat oven to 375°. In a medium bowl, combine the cereal with the butter and toss until well coated. Put the apples, pears, and cranberries in another bowl. Sprinkle the zest and spices over the fruit, then add the orange juice. Lightly stir to coat the fruit. Pat one-third of the cereal mixture on the bottom of a shallow 11/2-quart baking dish. Layer half the fruit on top. Repeat the layering, finishing with the cereal. Cover with foil. Bake for 40 minutes. Remove the foil, raise the heat to 400° and bake 12 to 15 minutes more. Cool for 5 to 10 minutes before serving with whipped cream or ice cream.
Variation: Apple-Raisin Bread Betty- Replace Grape Nuts cereal with 3 cups cinnamon-raisin bread cubes. Replace the orange juice with apple juice. Put half the fruit mixture on the bottom of the pan. Top with half the bread cubes. Repeat the layers. Bake and serve as above.

Huckleberry Slump

Sauce:
1 (16 ounce) package frozen blackberries or blueberries
2/3 cup sugar
1-1/4 cups water
1/4 teaspoon cinnamon, optional
1 tablespoon lemon juice

Dumplings:
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon butter or margarine
1/2 cup milk

Bring berries, sugar, and water to a boil; cover and simmer 5 minutes. Add lemon juice and return to a boil. For dumplings, sift together the dry ingredients. Cut in butter until mixture resembles coarse meal. Add milk all at once and stir only until flour is dampened. Using about 1/6 of the batter, drop batter from serving spoon into bubbling berry mixture, making 6 dumplings. Cover tightly and cook over low heat for 10 minutes without lifting lid. Serve dumplings hot with sauce over them.

Peach Pandowdy

1 cup flour
2 teaspoons baking powder
1/2 cup sugar
6 tablespoons cold, unsalted butter, cut into pieces
1 large egg, lightly beaten
1/4 cup half and half
2-1/2 pounds fresh peaches (5 to 6 cups), peeled, pitted, cut into 1/4" slices
2 tablespoons fresh lemon juice
2 tablespoons apricot preserves
1 teaspoon mace
1/2 teaspoon cinnamon mixed with 2 tablespoons sugar

Preheat oven to 350°. Put flour, baking powder, and 1/4 cup of the sugar in a large bowl. Stir to mix well. Add 4 tablespoons of the butter and cut in with a pastry blender until the mixture resembles coarse crumbs. Beat the egg and half-and-half together in a measuring cup. Stir into the flour with a fork just until the dough is moistened. Shape the dough into a ball and refrigerate for 15 minutes. In a medium bowl, toss together the peaches, lemon juice, preserves, mace and the remaining sugar. Pour the peaches into a 1-1/2 quart oval baking dish. Dot with the remaining butter. Roll out the dough to fit the top of the dish. Place it on top of the peaches and crimp the pastry edges to the sides of the pan to seal. Cut a few vents in the dough with a sharp knife. Sprinkle generously with the cinnamon sugar. Bake for 25 minutes. Remove form the oven and "dowdy" the crust by cutting into it and the peaches with a sharp knife, pushing the pieces of crust into the fruit. Bake an additional 15 minutes. If the pandowdy looks too dry, add some peach nectar during baking. Serve hot with ice cream or heavy cream.