Homemade Vanilla Custard

Homemade Vanilla Custard
By Margaret Randle (my grandmother)

4 cups milk
1 cup sugar
1/2 cup all purpose flour
1/8 teaspoon salt

1/2 cup cold milk
4 egg yolks (beaten)
1 teaspoon vanilla

*Chocolate Version - Add 2 tablespoons cocoa to dry ingredients.

Directions:
Microwave - In an 8 cup glass bowl heat all milk for 7 minutes (more or less depending on your microwave)  You want to see bubbles on the top.  Add remaining ingredients to the heated milk.  Stir.  Cook for 5 minutes.  Stirring every 2 minutes.  Let cool and enjoy!!!

Stove Top - In double boiler, place 4 cups of milk in top over boiling water.  Heat until steamy hot.  Combine sugar, flour, and salt.  Add 1/2 cup of cold milk to dry ingredients.  Add beaten egg yolks.  Mix well.  Dip some of the hot milk into the cold mixture and stir.  Slowly pour into hot milk.  Cook 10-15 minutes until desired thickness.  Remove from heat. Stir in vanilla.  Pour into a covered container.

* I use this recipe to make banana pudding.

Spoon Roll Recipe

Spoon Rolls


1 package of yeast (2 tsp and 1/4 tsp of bulk yeast)
2 cups of warm water
1 teaspoon sugar
1 egg - well beaten
1/4 cup sugar
3/4 cup butter flavored Crisco, melted
4 cups of self rising flour

Directions:  Dissolve 1 teaspoon of sugar in warm water.  Add yeast and stir until dissolved.  In a large bowl add egg, 1/4 cup, and melted Crisco to flour.  Add yeast mixture and stir until smooth.  Cover and refrigerate for at least one hour.  *The dough can be made the night before you use it.  Spray muffin cups with cooking spray and fill 2/3 full with batter.  Bake at 400 degrees for 15 minutes.  Serve warm with butter and enjoy.