Cook & Serve Pudding?
michelle_povoski
why), but I was wondering if anyone buys the
Jello Cook & Serve pudding? Why would you buy Cook and Serve
as opposed to Instant pudding?
Does it taste better?
I would really appreciate it if someone could enlighten me!
Thanks!
Michelle
---
Nancy Dooley
>From: Michelle Povoski
>Subject: Cook & Serve Pudding?
>Date: 28 Mar 1996 18:26:54 GMT
>Thanks!
>Michelle
I haven't used the Jello mixes for a few years, but as I recall the Instant
isn't as "full-bodied" (for lack of a better term) and is more granular (not
as creamy) as the cooked stuff.
Nancy Dooley
"Celebrate our State." IOWA'S Sesquicentennial year, 1846-1996.
mjf...@vms.cis.pitt.edu
> I was contemplating pudding the other day, (I don't know
> why), but I was wondering if anyone buys the
> Jello Cook & Serve pudding? Why would you buy Cook and Serve
> as opposed to Instant pudding?
> Does it taste better?
I am a purist. I love pudding--vanilla, chocolate, and caramel--and
always make it from scratch. It's as easy to make as the cooked package kind
and offers you control over the fat content, sweetness, flavor intensity,
saltiness, and cost.
I'm willing to back up my claims with recipes!
-Marni
Meg Worley
> I am a purist. I love pudding--vanilla, chocolate, and caramel--and
>always make it from scratch. It's as easy to make as the cooked package kind
>and offers you control over the fat content, sweetness, flavor intensity,
>saltiness, and cost.
> I'm willing to back up my claims with recipes!
Is that a challenge? I love a challenge. Okay, Marni, the
glove has been thrown down: Back up those claims! Post those
recipes! Vanquish skeptics with Pure Pudding!
Rage away,
meg
--
m...@steam.stanford.edu Comparatively Literate
Anne Bourget
I love pudding. The instant stuff is terrible. When I can find it (and it
has been years) I prefer the My-T Fine brand over Jell-O's; the chocolate
taste is more intense. And I also getting cravings for tapioca pudding.
This is one of my favorite nursery foods (I like oatmeal, Malt-O-Meal and
stuff like that): cooked chocolate pudding (use whole milk) and cooked
Minute Tapioca pudding. Put puddings in alternate layers in parfait or
large wine glass. Top with sweetened whipped cream with vanilla extra. I
know, it sounds terrible and you are all probably having visions of
cafeteria food. But I think it is just wonderful.
--
____________________________________________________________________________
Anne Bourget bou...@netcom.com
Sacramento, California
"A room without [cook]books is a body without a soul."
Cicero
Bob Pastorio
>In article <4jelle$9...@kodak.rdcs.Kodak.COM> Michelle Povoski writes:
>>I was contemplating pudding the other day, (I don't know
>>why), but I was wondering if anyone buys the
>>Jello Cook & Serve pudding? Why would you buy Cook and Serve
>>as opposed to Instant pudding?
>>Does it taste better?
>
It sure does. Texture is smoother and fills the mouth with a cleaner
flavor. Somehow seems more "real" with its greater density and rounder,
deeper taste.
Essentially a cornstarch pudding. If you have any old cookbooks, check
them out. They really are easy and the difference will surprise and
delight you.
And when you uncover the recipes, don't try to make them "healthier" and
more modern. In fact, make them with light cream or 1/2 and 1/2. If
you're not worried about going to hell, make them with cream. Once a
month; not every day.
Bob(all things in moderation, but, most assuredly, all things)Pastorio
Teleute/Heather
Michelle Povoski writes:
> Jello Cook & Serve pudding? Why would you buy Cook and Serve
> as opposed to Instant pudding?
I'm sorry to say that I have actually tried these things.
ahh well. but really, cook&serve has a better texture --
smoother, creamier. homemade beats it every time, of
course. :)
_____________________________________________________
heather
nigh...@mit.edu
http://www.mit.edu:8001/people/nightowl/homepage.html
_____________________________________________________
We are the specters of a madness that surpasses ourselves and hides in
mystery. And though we search for sense throughout endless rooms, all
we may find is a voice whispering from a mirror in a house that belongs
to no one. [Ligotti]
michelle_povoski
Marni,
I would like to see those recipes you mentioned!
Michelle
In article 9...@usenet.srv.cis.pitt.edu, mjf...@vms.cis.pitt.edu () writes:
> I am a purist. I love pudding--vanilla, chocolate, and caramel--and
> always make it from scratch. It's as easy to make as the cooked package kind
> and offers you control over the fat content, sweetness, flavor intensity,
> saltiness, and cost.
> I'm willing to back up my claims with recipes!
>
> -Marni
>
---
Kate Connally
>
> I was contemplating pudding the other day, (I don't know
> why), but I was wondering if anyone buys the
> as opposed to Instant pudding?
Most assuredly. The instant kind has a weird texture and leaves
a funny aftertaste. The cooked kind is the closest to homemade, but of
course homemade is best. Doesn't have all those artificial flavors
and other unnecessary ingredients.
> I would really appreciate it if someone could enlighten me!
Consider yourself enlightened! :-)
Kate
Kate Connally
> I love pudding. The instant stuff is terrible.
Amen.
> When I can find it (and ithas been years) I prefer the My-T Fine brand
> over Jell-O's
I always preferred Royal to Jello.
Kate
idlewild
Nancy Dooley <nancy-...@uiowa.edu> wrote:
>In article <4jelle$9...@kodak.rdcs.Kodak.COM> Michelle Povoski writes:
>
>>why), but I was wondering if anyone buys the
>>Jello Cook & Serve pudding? Why would you buy Cook and Serve
>>as opposed to Instant pudding?
>>Does it taste better?
>
>isn't as "full-bodied" (for lack of a better term) and is more granular (not
>as creamy) as the cooked stuff.
when i was doing my wild foray into the world of pudding, i definitely
noticed that cooked pudding not only tasted better, it held together
better (instant turned into chocolate lumps in a watery base after
about a day, whereas cooked looked like pudding until it was all gone
~3 days).
another note: i've been trying and trying to figure out how to make
decent pudding w/skim milk. i am forced to conclude that nothing will
make as good a texture as whole milk, not skim milk w/powdered milk,
not anything.
-j.
--
I spent four years prostrate to the higher mind, got my paper
And I was free - indigo girls
---
jos...@midway.uchicago.edu
michelle_povoski
> Most assuredly. The instant kind has a weird texture and leaves
> a funny aftertaste. The cooked kind is the closest to homemade, but of
> course homemade is best. Doesn't have all those artificial flavors
> and other unnecessary ingredients.
>
> > I would really appreciate it if someone could enlighten me!
>
> Consider yourself enlightened! :-)
>
> Kate
Thank you thank you (everyone) for the info!
I now am looking forward to trying
out some homemade pudding (which I have
never had before!).
Alas, the number of calories that homemade pudding
may have in it is one drawback for me....
---
idlewild
and minute tapioca is the only minute anything that i have ever
used or approved of.
Steve Rosenzweig
(Teleute/Heather) wrote:
> In article <4jelle$9...@kodak.rdcs.Kodak.COM>
> Michelle Povoski writes:
>
> > Jello Cook & Serve pudding? Why would you buy Cook and Serve
> > as opposed to Instant pudding?
>
I gotta tell you that I have to MAIL packages of Jello and or Kosto brand
puddings (the kinds that you cook) to my folks in Florida and to my sister
in L.A.
They can't get enough of the stuff. It IS better tasting and better textured.
Steve in NW suburban Chicago
john anderson mcgraw
Hey Marni! Is there a non-dairy recipe in there? Like, made with soymilk
or silken tofu? Extra happy bonus points are in it for you if there is!
As the old commercial goes, I love dairy but it don't love me.
(ok, I cheat and eat it anyway, but I try to be good, I really do!)
Rebecca McGraw, who will probably be making quesadillas for supper anyway.
--
**********************************************************************
"The Beatles made me think about highly structured beautiful
music and curious about LSD."
--Mike Oldfield
Rick Marinelli
>
>In article <4jelle$9...@kodak.rdcs.Kodak.COM>, Michelle Povoski writes:
>> I was contemplating pudding the other day, (I don't know
>> why), but I was wondering if anyone buys the
>> as opposed to Instant pudding?
>
> I am a purist. I love pudding--vanilla, chocolate, and
caramel--and
>always make it from scratch. It's as easy to make as the cooked packa
>ge kind
>and offers you control over the fat content, sweetness, flavor intensi
>ty,
>saltiness, and cost.
>
>-Marni
>
--
Rick Marinelli
ri...@mnsinc.com
******************************************************************
* "Cooking is like love: it should be entered into with abandon *
* or not at all." *
******************************************************************
Pat Asher
jos...@quads.uchicago.edu (idlewild) wrote:
>In article <nancy-dooley....@uiowa.edu>,
>Nancy Dooley <nancy-...@uiowa.edu> wrote:
>>
>>>I was contemplating pudding the other day, (I don't know
>>>why), but I was wondering if anyone buys the
>>>Jello Cook & Serve pudding? Why would you buy Cook and Serve
>>>as opposed to Instant pudding?
>>>Does it taste better?
>>
>>isn't as "full-bodied" (for lack of a better term) and is more granular (not
>>as creamy) as the cooked stuff.
>
>when i was doing my wild foray into the world of pudding, i definitely
>noticed that cooked pudding not only tasted better, it held together
>better (instant turned into chocolate lumps in a watery base after
>about a day, whereas cooked looked like pudding until it was all gone
>~3 days).
>
>another note: i've been trying and trying to figure out how to make
>decent pudding w/skim milk. i am forced to conclude that nothing will
>make as good a texture as whole milk, not skim milk w/powdered milk,
>not anything.
>
>-j.
I've not tried it, and it could be pudding heresy, but if you're really
desperate to use skim milk, what about evaporated skim milk? Or, what about
the Land o Lakes Fat Free half and half? I've started using it in scone
recipes and it's really quite good. I'm sure Jewel or Dominicks would carry
it.
Pat Asher
as...@mcs.com
Jack and Kay Hartman
Crocker cookbook, vintage 1972. It's really no more difficult than the
package. I keep thinking that I am going to make the butterscotch but
I always seem to make the chocolate. I eat the pudding cold with whole
milk poured on it. Jack looks at me like I'm nuts when I eat this.
Let me tell you, though, from some of the things that he eats he has no
room to talk.
Kay
Vanilla Cream Pudding
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons butter or margarine, softened (Do not use soft-type
margarine in this recipe)
2 teaspoons vanilla
Blend sugar, cornstarch and salt in 2-quart saucepan. Combine milk and
egg yolks; gradually stir into sugar mixture. Cook over medium heat,
stirring constantly, until mixture thickens and boils. Boil and stir 1
minute. Remove from heat; stir in butter and vanilla. Pour into
dessert dishes. Cool slightly and chill.
4 servings.
Variations
Butterscotch Pudding: Substitute 2/3 cup brown sugar (packed) for the
granulated sugar and decrease vanilla to 1 teaspoon.
Chocolate Pudding: Increase sugar to 1/2 cup and stir 1/3 cup cocoa
into sugar-cornstarch mixture. Omit butter.
mjf...@vms.cis.pitt.edu
> In article <4jepoj$9...@usenet.srv.cis.pitt.edu>,
> or silken tofu? Extra happy bonus points are in it for you if there is!
>
> As the old commercial goes, I love dairy but it don't love me.
> (ok, I cheat and eat it anyway, but I try to be good, I really do!)
Uh, I admit to utter inexperience with soy milk or tofu as a dairy
substitute. I try to put away as much dairy as I can since I've fooled myself
into believing that it makes my fingernails stronger and also to avert the
osteoporosis which makes my grandmother's eyes level with my shoulder. Get
this: I use 1% milk and buy full-fat cheeses by the pound!
All that said, I suggest you try the lactose-reduced milks that are
available. Their flavor is sweet but otherwise palatable. There are also
tablets that you take with dairy to help digest the lactose. Either way, you
could merrily dig into a pot of pudding without consequence or cramping.
Now do I get those points?
-Marni
Susan Murie
1/3 cup sugar
3-4 tablespoons cocoa powder
2 tablespoons cornstarch
dash of salt
1 cup whole milk
1 tsp or so vanilla
mix sugar, cocoa, salt and cornstarch in saucepan. Whisk in milk. Bring to
boil over medium heat, whisking often. Let boil about 1 minute, whisking
constantly. Remove from heat, add vanilla. Refidgerate about 30 mins.
--
Susan K. Murie ++++ Photographer
http://www.xensei.com/users/susanm
john anderson mcgraw
<mjf...@vms.cis.pitt.edu> wrote:
>In article <4ji32k$26...@indus.unm.edu>, mcgr...@unm.edu (john anderson mcgraw) writes:
>> Hey Marni! Is there a non-dairy recipe in there? Like, made with soymilk
>> or silken tofu? Extra happy bonus points are in it for you if there is!
> Uh, I admit to utter inexperience with soy milk or tofu as a dairy
>substitute. I try to put away as much dairy as I can since I've fooled myself
>into believing that it makes my fingernails stronger and also to avert the
>osteoporosis which makes my grandmother's eyes level with my shoulder. Get
>this: I use 1% milk and buy full-fat cheeses by the pound!
> All that said, I suggest you try the lactose-reduced milks that are
>available. Their flavor is sweet but otherwise palatable. There are also
>tablets that you take with dairy to help digest the lactose. Either way, you
>could merrily dig into a pot of pudding without consequence or cramping.
> Now do I get those points?
>
>-Marni
>
Sure, why not? I'm feeling good today.;) All bonus points go to you.
The weird thing is, my main problem with dairy isn't the indigestion, as
I rarely get indigestion from dairy foods. What happens to me is a severe
hay-feverlike type of thing, complete with sinus problems and headache,
but I get it from dairy products 'stead of grasses and trees (ok, I get
it from grasses and trees also, but only in season.) Bizarrly enough, the
more processed the product is, the less problem I have, ie: milk is very
very bad, sour cream is bad, youghurt is bad, yellow cheese is not quite
as bad, and white cheese (like Jack) is the least bad of all. Maybe if I
made pudding with the reduced lactose milk and cooked the &*%^ out of it,
it wouldn't be so bad. And I do love pudding, really I do.
I'm going to give it a try anyway! The little store near my apartment has
real tapioca beads, and I'm wanting Real Tapioca Pudding. Maybe for
dessert tonight.
Rebecca McGraw
Nancy Dooley
>From: as...@mcs.com (Pat Asher)
>Subject: Re: Cook & Serve Pudding?
>Date: Sat, 30 Mar 96 12:31:10 GMT
>>
>>another note: i've been trying and trying to figure out how to make
>>decent pudding w/skim milk. i am forced to conclude that nothing will
>>make as good a texture as whole milk, not skim milk w/powdered milk,
>>not anything.
>>
I've never used anything BUT skim milk for scratch cooked puddings; they turn
out wonderfully good...thick and creamy.
William Woolever DEANS CMP UG
there that one can substitute applesauce or apple butter for the same quantity
of oil or butter in baking recipes.
What I'd like to know is how well does this work, and in when won't it work?
For example, could I use it in muffins? cookies? what about short breads and
other recipes that have butter/oil as a key ingredient?
Email replies appreciated to W.D...@uea.ac.uk or de...@cs.colorado.edu.
Thanks for any and all advice!
Bill Deans
Nell Adkins
: In article <4jelle$9...@kodak.rdcs.Kodak.COM>, Michelle Povoski writes:
: > I was contemplating pudding the other day, (I don't know
: > why), but I was wondering if anyone buys the
: > Jello Cook & Serve pudding? Why would you buy Cook and Serve
: > as opposed to Instant pudding?
: > Does it taste better?
: I am a purist. I love pudding--vanilla, chocolate, and caramel--and
: always make it from scratch. It's as easy to make as the cooked package kind
: and offers you control over the fat content, sweetness, flavor intensity,
: saltiness, and cost.
I agree wholeheartedly. Cooked, made-from-scratch, chocolate
pudding is one of the best things in the world IMHO. Instant
is dreck and not worthy of consideration. I have fooled myself
for years into thinking that my version of the stuff is
healthy, relatively speaking, since I use skim milk and cocoa
powder. If I have to have something chocolate, it's by far
less dangerous than the half-dozen other chocolate fixes I
would otherwise select. I can tell a difference when I use
skim milk as compared to whole milk, but the skim version
still tastes good to me, and is reasonably creamy.
Nell
idlewild
William Woolever DEANS CMP UG <u950...@cpca5.uea.ac.uk> wrote:
>These days of phat phobia are making me paranoid. That said, I've heard here and
>there that one can substitute applesauce or apple butter for the same quantity
>of oil or butter in baking recipes.
>
>What I'd like to know is how well does this work, and in when won't it work?
>
>For example, could I use it in muffins? cookies? what about short breads and
>other recipes that have butter/oil as a key ingredient?
i've used it successfully in cake, muffins, and fruit breads, but not
cookies and nothing that wasn't intended to be a sweet product (ie
not regular bread)
other hints i've heard but haven't verified myself - baked goods don't
last long around here, even if i live alone - is that they get
moldy quicklier than if made with fat - someone suggested to me way
before to either substitute half with fat free sour cream, or maybe
just substitute half with applesauce.
btw, i only use unsweetened applesauce (easy to make w/a food
mill) - apple butter if chock full of spices, and if you're
just adding fat-texture w/o apple 'n spice flavor, i would hesitate to
suggest apple butter.
Carrie Patton
>: always make it from scratch. It's as easy to make as the cooked package kind
>: and offers you control over the fat content, sweetness, flavor intensity,
>: saltiness, and cost.
I apologize...I didn't receive the original post on this and don't know
who wrote it..but would love your recipe for caramel pudding from
scratch. I always make my chocolate pudding from scratch and eat it
immediately!! Yum!
Thanks, Carrie P
WB or CM Hilbrich
: These days of phat phobia are making me paranoid. That said, I've heard here and
: there that one can substitute applesauce or apple butter for the same quantity
: of oil or butter in baking recipes.
: Email replies appreciated to W.D...@uea.ac.uk or de...@cs.colorado.edu.
**** PLEASE... If you wish to share this information.. Post it HERE on
Rec.Food.Cooking.. This is a question that is often asked, but seldom
answered. --
Bill
=============================================================================
Bill Hilbrich hilb...@cloudnet.com
" It's A Magical World, Hobbes, Ol' Buddy... ...Let's Go Exploring ! "
Calvin's Last Words 12/31/95
=============================================================================
Mary
Woolever DEANS CMP UG) wrote:
>one can substitute applesauce or apple butter for the same quantity
>of oil or butter in baking recipes.
>
>What I'd like to know is how well does this work, and in when won't it work?
>
>For example, could I use it in muffins? cookies? what about short breads and
>other recipes that have butter/oil as a key ingredient?
>
>Bill Deans
Bill,
From my experience only. Substituting applesauce in a cake mix works
great. So if you have a cake mix calling for 1/3 Cup of oil, use 1/3
cup of smooth unsweetned (natural) applesauce. It changes the flavor
of the cake just a little, but most have not noticed. I have done
this dozens of times with great results. This is the only way I make
a cake mix now.
I also tried the applesauce substitution on banana bread a couple of
times. It was awful.........and I do mean awful. The bread was
rubbery. I tried different amount of oil/applesauce (50/50) but
neither my husband or myself were happy with the results.
Hope this helps.
Mary
Viviane Buzzi
>of oil or butter in baking recipes.
>What I'd like to know is how well does this work, and in when won't it work?
>For example, could I use it in muffins? cookies? what about short breads and
>other recipes that have butter/oil as a key ingredient?
Yes it does work...actually i tend to just cook some chopped apples in
a little water and puree them but I find it works best when the puree
is very thick (not watery at all). In muffins, I have had the
best results when I use a mixture of pureed "applesauce/cooked apple"
and banana (ladyfingers). This also tends to give a natural sweetness
so I can cut down on the honey/fruit juice concentrates or sugar.
Cheers
Viviane
Sharon K Bodle
>
>These days of phat phobia are making me paranoid. That said, I've heard here and
>there that one can substitute applesauce or apple butter for the same quantity
>of oil or butter in baking recipes.
>
>What I'd like to know is how well does this work, and in when won't it work?
>
>For example, could I use it in muffins? cookies? what about short breads and
>other recipes that have butter/oil as a key ingredient?
I was to make cupcakes one evening when I discovered someone else had used
all the veg oil. I could not remember the portion to substitute of
applesauce. I jumped on the net and found the lowfat or fat-free FAQ and
found the answer to be 1 to 1.
I have only substituted it in a cake mix to make cupcakes, but saw no
difference in texture, how they baked or how they tasted. It was a
chocolate cake mix BTW.
Maggie Heeger
applesauce-for-oil issue:
Use applesauce where oil is called for if it's for moisture. Quick
breads, pancakes and cookies are good examples.
If oil/butter is used for non-stick purposes, or as a way of holding
ingredients together, don't try it. Don't grease your pans with
applesauce (duh) and don't use it in icings.
I've also read that cooked and pureed prunes works just as well, but have
never tried them. I'll stick with applesauce
Maggie
Perry and Lauri
>Maggie
I have had the best luck just substituting applesauce for half the
oil.
Lauri