Tasty Thursday - Homemade Vanilla Pudding

Who doesn't love pudding?? It's definitely on my list of favorite comfort foods. A couple of years ago I abandoned the pretty little packaged box and ventured out to make my own. It proved to be very easy and extremely tasty!

Vanilla Pudding

2 cups milk (someone try it with a non-dairy milk and tell me how it turns out)
1/2 cup sugar (can substitute 1/2 cup maple syrup for a healthier and maple flavored version)
3 Tbl. cornstarch
1/4 tsp. salt
1 tsp. vanilla extract
1 Tbl. butter

Combine all ingredients and cook over medium heat until mixture thickens, stirring constantly. Do not boil as it will scald the milk, a simmer is best. Chill.

Eat with a spoon, use in a trifle, top with whipped cream, the possibilities and delicious ideas are endless!

Tasty Thursday - Pumpkin Puree

Now that Halloween is over, what do you do with those pumpkins that have made such a wonderful decoration? Make your own pumpkin puree in preparation for all those tasty Thanksgiving treats!


I had Peter paint one of our pumpkins (we used a tempera paint that easily comes off with water) that we displayed for Halloween, but I had future plans for this multicolored creation!

After scrubbing the pumpkin clean, I only had a pumpkin puree on my mind!

Cut the pumpkin open, clean out the seeds, and cut into 8 pieces. Place the pieces skin side up in a baking dish with enough water to cover the bottom of the pan.

Bake at 400 degrees for 30-45 minutes. The skins will turn a beautiful red and a fork should easily go through each piece. Set aside and let cool.

Remove the skins, either with your hands or a knife.

Place in a food processor and puree.

To thicken, create a straining system with cheese cloth to remove some of the liquid.

Store in containers and freeze.

Note: I had a 5 pound pumpkin and made 2 pints of puree.