 |
 |
 |
|
 |
|||
 |
|||
 |
 |
 |
|
 |
|||
 |
|||
 |
|||
 |
|||
 |
|||
 |
|||
 |
|||
 |
|||
 |
|||
 |
|||
 |
|||
 |
|||
 |
|||
 |
|||
 |
|||
 |
|
|
|
|
|
|
|
 |
 |
 |
 |
 |
 |
 |
|
March 2003
For great "pudding-like" fillings, use the following tips:
1. In an emergency, you can use the small snack size containers of pudding as filling. And, for a quick variety, simply add some type of fresh fruit or canned pie filling.
2. To create a bakery-style filling, use the instant (or cook and serve) pudding mix and substitute heavy cream for half of the milk requirements in the recipe. After mixing, place the pudding in a bowl and cover with plastic wrap but place the plastic wrap directly on the pudding to avoid a film from forming. After the pudding cools, you can use it to fill your cake. This technique will create a thick, heavy pudding and your guests will never know that the filling was not homemade!
|
|
