"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 09-20-2006, 06:50 PM   #1
Head Chef
 
Angie's Avatar
 
Join Date: Feb 2006
Location: Iowa!!!
Posts: 1,113
Baking with cooked pudding mix vs instant

I have to make cinnamon rolls for food day at work on Friday. I wanted to make a dozen tonight and a dozen tomorrow....but my recipe calls for instant vanilla pudding and I only have the cook and serve type.

Would there be much of a difference?

__________________

__________________
Angie is offline   Reply With Quote
Old 09-20-2006, 07:33 PM   #2
Sous Chef
 
FryBoy's Avatar
 
Join Date: Jul 2006
Location: Hermosa Beach, California
Posts: 586
Send a message via Yahoo to FryBoy
My recollection is that they're NOT interchangeable in recipes, but I can't recall when or where I read that -- probably on a cake recipe that calls for pudding.
__________________

__________________
FryBoy is offline   Reply With Quote
Old 09-20-2006, 07:53 PM   #3
Head Chef
 
Angie's Avatar
 
Join Date: Feb 2006
Location: Iowa!!!
Posts: 1,113
That's what I was afraid of. I'll have to go to the store tomorrow and make both batches tomorrow night......
__________________
Angie is offline   Reply With Quote
Old 09-20-2006, 07:53 PM   #4
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,419
Angie, there would be a big difference. I don't know the science behind it all, but the cooked variety is pretty much just cornstarch, milk and some flavoring. The instant stuff has some other thickening agent (I'd have to go hunt that down) and lots of other chemically stuff. Not sure how it would work.

Could you maybe make the pudding, then use less fat in your cinnamon buns? Or try a different cinnamon bun recipe? Is it a yeast dough?
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is online now   Reply With Quote
Old 09-20-2006, 08:06 PM   #5
Head Chef
 
Angie's Avatar
 
Join Date: Feb 2006
Location: Iowa!!!
Posts: 1,113
Quote:
Originally Posted by Alix
Angie, there would be a big difference. I don't know the science behind it all, but the cooked variety is pretty much just cornstarch, milk and some flavoring. The instant stuff has some other thickening agent (I'd have to go hunt that down) and lots of other chemically stuff. Not sure how it would work.

Could you maybe make the pudding, then use less fat in your cinnamon buns? Or try a different cinnamon bun recipe? Is it a yeast dough?
Yes, they are yeast rolls...and they are SO good...but now I'm on the verge of freaking out cuz I can't find the dang recipe!!!!!!
__________________
Angie is offline   Reply With Quote
Old 09-20-2006, 08:09 PM   #6
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,419
Want me to go get mine for you?
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is online now   Reply With Quote
Old 09-20-2006, 08:13 PM   #7
Head Chef
 
Angie's Avatar
 
Join Date: Feb 2006
Location: Iowa!!!
Posts: 1,113
Quote:
Originally Posted by Alix
Want me to go get mine for you?

I'm on the phone getting it from mom, but THANK YOU!
__________________
Angie is offline   Reply With Quote
Old 09-20-2006, 08:13 PM   #8
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,419
Cool. Let me know if you want it. I'll be on for a bit yet.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is online now   Reply With Quote
Old 09-20-2006, 08:19 PM   #9
Head Chef
 
Angie's Avatar
 
Join Date: Feb 2006
Location: Iowa!!!
Posts: 1,113
Quote:
Originally Posted by Alix
Cool. Let me know if you want it. I'll be on for a bit yet.
Thanks a ton....I have it and it's SOO good...here it is in case you want to try it.

Add to bread machine in order:

1 C luke warm milk
1/4 C water
1/4 C softened butter
1 egg
1 tsp salt
4 C flour
1/4 C instant pudding
1 T sugar
1 T yeast

Set to dough setting.

Once mixed, roll into a 7" x 10" retangle on a lightly floured surface. Spread with 1/4 C softened butter and sprinkle with a mixture of 2 tsp cinnamon and 1 C packed brown sugar.

Place into a greased 9 x 13 pan, let rise until doubled in size and bake at 350* for 20-25 minutes.

Frost with cream cheese frosting.........

You can only eat one...they are SO rich....but if you wait an hour I'll bet you can eat another!
__________________
Angie is offline   Reply With Quote
Old 09-20-2006, 09:30 PM   #10
Head Chef
 
Join Date: Aug 2006
Location: Southern California
Posts: 2,038
Smile

Angie thank you for your receipe. I will print it out and try it.

I am sure everyone in your office will enjoy them. Have a nice evening.

Jill and Jolie
__________________

__________________
shpj4 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

RV & Travel Trailer Communities

Our RV & Travel Trailer sites encompasses virtually all types of Recreational Vehicles, from brand-specific to general RV communities.

» More about our RV Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002-2012 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:38 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Cooking News & Tips Straight to your Email!

Stay up-to-date with Cooking info to your inbox!

unsusbcribe at anytime with one click

Close [X]