Make Your Own: Pudding Mix

More money saving effort on your part can make for a happy family. To know that you can actually put your own mixes together somehow gives a feeling of contentment. You're feeding your family, saving money and you know what you're feeding your family.

I hope you don't think I'm some wacky survivalist hunkered in an underground bunker waiting for the end to come. No, no, no...I'm just someone who likes knowing what is in the food I am eating and I like passing that on to others who think the same way I do.

Basic Pudding Mix: With a pastry blender mix, 1 1/2 cups sugar, 1 1/2 cups cornstarch, 1 1/2 tsp. salt and 8 cups nonfat dry milk. Put these ingredients in a plastic container or a plastic bag. Keep in a cool place or, if you have room, in the refrigerator. Use in one month if kept refrigerated or within 3 months if kept in the freezer.

Peanut Butter Pudding: Put 1 1/2 cups pudding mix into a saucepan. Stir in 2 1/2 cups cold tap water. Gradually stir in 1/4 cup peanut butter. Use a whisk so there are no lumps. Cook on medium high, stirring constantly until it comes to a simmer and gets thick. This should take approximately 10 minutes. Cook 2 more minutes, stirring constantly. Take off heat, stir in 1 Tablespoon butter and 1 tsp. vanilla. Pour or spoon into 4 or 5 custard cups. Put a small amount of plastic wrap on top of each pudding to prevent a skin from forming. Place in refrigerator to cool completely.

Vanilla Pudding: Put 1 1/2 cups pudding mix in a saucepan. Stir in 2 1/2 cups cold tap water. Cook on medium high, stirring constantly, until it comes to a simmer and gets thick. This should take approximately 10 minutes. Cook, stirring constantlly for 2 more minutes. Take off heat, stir in 1 Tablespoon butter and 1 tsp. vanilla. Pour or spoon into 4 or 5 custard cups. Put a small amount of plastic wrap on top of each pudding to prevent a skin from forming. Place in refrigerator to cool completely.

Chocolate Pudding: Put 1 1/2 cups pudding mix in a saucepan. Stir in 1/3 cup cocoa and 1/4 cup sugar. Slowly stir in 2 1/2 cups water. On medium heat cook, stirring constantly until it thickens. This should take approximatelly 10 minutes. Reduce heat and cook, stirring constantly for 2 more minutes. Remove from heat and stir in 1 Tablespoon butter and 1 tsp. vanilla. Pour or spoon into 4 or 5 custard cups. Put a small amount of plastic wrap on top of each pudding to prevent a skin from forming. Place in refrigerator to cool completely.

Butterscotch Pudding: Put 1 1/2 cups pudding mix in a saucepan. Stir in 1/3 cup cocoa and 1/4 cup sugar. Slowly stir in 2 1/2 cups water. On medium heat cook, stirring constantly until it thickens. This should take approximatelly 10 minutes. Reduce heat and cook, stirring constantly for 2 more minutes. Remove from heat and stir in 1 Tablespoon butter and 1/2 tsp. imitation maple flavoring. Pour or spoon into 4 or 5 custard cups. Put a small amount of plastic wrap on top of each pudding to prevent a skin from forming. Place in refrigerator to cool completely.

Pumpkin Pudding: Put 1 1/2 cups pudding mix in a saucepan. Stir in 1/2 tsp. ground ginger, 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. ground cloves. Slowly stir in 2 1/2 cups water. Gradually stir in 1 cup canned or fresh pumpkin. On medium heat cook, stirring constantly until it thickens. This should take approximatelly 10 minutes. Reduce heat and cook, stirring constantly for 2 more minutes. Remove from heat and stir in 1 Tablespoon butter. Pour or spoon into 4 or 5 custard cups. Put a small amount of plastic wrap on top of each pudding to prevent a skin from forming. Place in refrigerator to cool completely.