3 cups milk
2 TBS sugar
1/8 tsp salt
3/4 tsp vanilla extract
1/2 cup heavy or whipping cream
4 strawberries for garnish (optional)
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| MACARONI PUDDING | ||||||||||||||||
| Ever wonder what to do with that leftover elbow macaroni in the bottom of the box? Well, now you know. So many of you being Guineas yourselves, I'm surprised you didn't figure it out on your own. God, I have to do everything for this family... | ||||||||||||||||
| INGREDIENTS | ||||||||||||||||
| 1/2 cup dry elbow macaroni 3 cups milk 2 TBS sugar 1/8 tsp salt 3/4 tsp vanilla extract 1/2 cup heavy or whipping cream 4 strawberries for garnish (optional) |
||||||||||||||||
| DIRECTIONS | ||||||||||||||||
| In 4 quart saucepan over medium heat, heat macaroni, milk, sugar and salt to boiling, stirring occasionally. Reduce heat to low, simmer 25 to 30 minutes until macaroni is very tender, stirring frequently. Remove saucepan from heat, stir in vanilla. Cover and refrigerate about 1 hour, or until macaroni mixture is chilled, stirring occasionally. When macaroni is chilled, in small bowl with mixer at medium speed, beat heavy cream until soft peaks form; fold whipped cream into macaroni mixture. Spoon pudding into four dessert dishes and garnish with strawberries if desired. | ||||||||||||||||
| BACK TO DESSERTS | ||||||||||||||||
| BACK TO INDEX | ||||||||||||||||