Saturday, March 07, 2009

Friday Five: Hasty Pudding edition

SONGBIRD TO THE RESCUE! Our regular poster, Sally, having been oppressed by Blogger today, I bring you a hasty Friday Five on the subject of pudding. If you are not a fan of pudding, then you will feel solidarity with Sally, except that you will be oppressed by pudding instead. ;-)

1) First of all, thumbs up? or thumbs down? Do you like pudding?
EH. There are times I do like it. I can live without it.

2) Instant or cooked? (Does anyone make pudding from scratch?)
A good home-made, rich, stick-to-your-hips rice pudding is fantastic. Can't say as I've had one in a long time. Most of the time, we make instant.

3) If you had to choose, would you prefer corn pudding or figgy pudding?
MAJOR EH and EW. Neither.

4) Have you ever finger painted with pudding?
I can honestly say I have not. I have, however, had a food fight with it. Chocolate. It was memorable. And messy.

5) Finally, what is the matter with Mary Jane?
Her hairbow is too tight and is giving her a headache. The crinoline under her dress itches. And she hates the lace around her neck. I'm sure that's it. Either that, or she's practicing to be a field goal kicker. (Truthfully, I think she found out she's a synonym for an illegal substance and is demanding a name change.)

Bonus: Share a favorite recipe that includes pudding!


24 frozen bake-and-serve dinner rolls
2/3 cup brown sugar
2 tsp cinnamon
1 box butterscotch instant pudding mix
1/2 cup butter, cut into small pieces

Let rolls sit on counter one hour until thawed. Cut in half. Roll in mixture of brown sugar and cinnamon. Place in well-greased bundt cake pan. Sprinkle pudding mix over top. Distribute butter pieces on top of the pudding mix.

Let rise for 2 hours in a protected, warm space. (OPTION - Let rise overnight in your refrigerator, covered with plastic wrap.)

Bake at 350°F for 30 to 40 minutes. Cover with foil the last 15 minutes of baking.

Immediately after removing from the oven, carefully release edges and center tube with a knife. Invert onto a serving plate.

(I have NO idea why it is called "monkey bread" since there's no bananas in it... but it's still good.) :)

And that's my Friday Five - on Saturday.

1 comment:

Unknown said...

That sounds pretty delicious!