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| Butterscotch Pudding or Pie by Maxine Sprague |
| 1 cup brown sugar 2 tablespoons corn starch 3 tablespoons flour 1/2 teaspoon salt 2 eggs 2 cups warm milk 2 tablespoons butter 1 teaspoon vanilla extract |
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| Mix the brown sugar, corn starch, flour,
salt and eggs together. Add the warm milk. Cook over medium heat, boiling for 3
minutes or until thickened. Remove from heat and add in the butter and vanilla.
Pour into a prepared pie crust, tart shells, or serving dish. Cover with
plastic wrap to prevent a skin from forming as it cools. |
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| This recipe comes from the book Super Easy
Bag Lunches, by Maxine Sprague. Read an excerpt from this book here. |