Instant Mix Pudding & Cake Packages? Sheesh!?

Question

It's extremely frustrating, an excellent website with the most amazing recipes (www.allrecipes.com) calls for INSTANT MIX PACKAGES in 95% of their recipes! I'm dying to try the recipes out but I can't, because those Instant Mix Packages are only available in their country. It's really unfair.

For example, they call for package of:
Instant coconut cream pudding mix .... O_o??
Instant Devil's food cake mix .... wtf??
Instant chocolate pudding mix ....geez! !?

My question is, what can I use as a subsitute? Any recipes for these "Instant Mixes"? A site you can refer, perhaps?

Answer 1

{**1**} CHOCOLATE PUDDING
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 4 hours
Cook Time: 10 minutes
Yield: 4 servings

1 3/4 cups Instant Chocolate Pudding Mix, recipe follows
2 cups milk
2 cups heavy cream
1 teaspoon vanilla extract

Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours.

Instant Chocolate Pudding Mix:
3 ounces Dutch-processed cocoa, approximately 1 cup
2 ounces cornstarch, approximately 1/2 cup
6 ounces confectioners' sugar, approximately 1 1/2 cups
1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup
1 teaspoon salt

In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.
Yield: 3 1/2 cups dry mix



{**2**} ROASTED TURKEY
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 15 minutes
Cook Time: 2 hours 45 minutes
Yield: 8 to 10 servings

1 (8 to 10 pound) turkey
Kosher salt and freshly ground black pepper
1 medium onion, quartered
1 head garlic, halved
Several sprigs fresh herbs, such as; thyme, parsley, rosemary, and sage
2 bay leaves
8 tablespoons unsalted butter (1 stick), melted
Serving Suggestions: Sage, Sausage and Apple Dressing, recipe follows


Adjust a rack to lowest position and remove other racks. Preheat oven to 325 degrees F. Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack in a roasting pan; breast side up and brush generously with half the butter and season with salt and pepper. Tent the bird with foil.
Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more.

Remove turkey form the oven and set aside to rest for 15 minutes before carving. Carve and serve with dressing.


Sage, Sausage and Apple Dressing:
16-ounce bag stuffing cubes
6 tablespoons unsalted butter, plus more for greasing the pan and topping
1 pound fresh sage sausage, casing removed
1 medium onion, chopped
2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped
1 to 2 ribs celery with leaves, chopped
1/2 teaspoon kosher salt
3 cups chicken broth, homemade or low-sodium canned
1/4 cup chopped fresh flat-leaf parsley
1/2 cup walnut pieces, toasted (See Note)
2 eggs, beaten

Preheat oven to 325 degrees F.

Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.

Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm.

Yield: 8 to 10 servings
Prep Time: 20 minutes
Cook Time: 1 hour

Tips: Put the dressing in the oven during the last hour of cooking the turkey
Note: To toast nuts, spread them out on a baking sheet and toast in a 350 degree F oven until golden, about 7 minutes


{**3**} TROPICAL FRUIT CRUMBLE
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes
Yield: 8 servings

Topping:
1/2 cup tightly packed demerara (unrefined granulated sugar) plus 1/2 cup granulated sugar
1 cup all-purpose flour, sifted
1/2 cup plus 1 tablespoon cold unsalted butter, diced
1/3 cup sweetened shredded coconut
1/3 cup raw, unsalted macadamia nuts, chopped
Fruit:
1 ripe pineapple, peeled, eyes removed, and cored
1 ripe papaya, peeled and seeded
1 large or 2 small ripe mangos, peeled and oblong pit removed
1 large or 2 small bananas, ripe but not brown
1/2 lime, juiced
1/2 cup granulated sugar, or more or less depending on the sweetness of fruit
2 tablespoons instant (small pearl or minute) tapioca


Preheat the oven to 375 degrees F.
Select a wide 2 to 2 1/2-quart baking dish or casserole, large enough to hold 8 cups of fruit and 1 to 2 inches of crumble, and set aside.

Prepare the topping: in a large bowl combine the sugars and stir with a fork to break up any lumps of demerara. Blend in the flour. With a pastry blender or by rubbing the mixture roughly between your fingers, cut in the butter until the crumble begins to lump together. (The crumble may also be prepared up to this point in a food processor fitted with a steel blade: whir the sugars together to break them up, then add the flour and whir just to mix. Add the diced butter and use quick pulses to reduce the mixture to a lumpy crumble. Transfer the crumble to a bowl and proceed with the rest of the recipe by hand.) Add the coconut and the macadamias and work these by hand, kneading the mixture until evenly moist and crumbly, then set aside.

Prepare the fruit: cut the pineapple, papaya, and mango flesh into roughly 1-inch chunks and combine in large, non-reactive bowl. Peel and slice the banana, then add to bowl. Sprinkle the fruit with lime juice and toss gently to coat. In a small bowl, combine the sugar and tapioca, then toss with the fruit. Don't forget to taste! If not sweet enough for your liking, add another few tablespoons of sugar. If the sweetness is more that you care for, add another squeeze of lime.

Spoon the fruit into the baking dish. Sprinkle the crumble mixture evenly over the top. Be generous! I like to have every bit of fruit covered with a good inch or so of sweet crunchy topping. Set the dish in the preheated oven and bake for about 45 minutes, or until the topping is a rich golden brown in spots and the juices from the fruit are visibly bubbling up through the crumble. Remove from the oven and cool at least 20 minutes before serving. (The crumble may be baked up to 2 days ahead and reheated in a 350 degree F oven for 15 minutes before serving.) Serve warm or at room temperature, with vanilla ice cream or a dollop of thick yogurt, lightly sweetened with flavorful honey.

Answer 2

This is an interesting question. I always buy the cake mix with the pudding already added. :) I'd say it probably wouldn't hurt to add your own. A box of pudding is only 3.4 ounces. I'd use instant though. Every recipe I have (cookies, cakes from scratch, etc.) always call for instant pudding, not the cook and serve kind. :)

Answer 3

You might be able to purchase the instant mixes on line at the websites the firt answerer gave. www.bettycrocker.com or so

Answer 4

Try Food Network.com I get a lot of recipes there and they are made from scratch (homemade) . It's a great site for those who love to cook. Good luck.

Answer 5

i um... don't know of a substitute for those items. however you can look at these links and decide for yourself if you think there are any things at your local grocery store that match up. the instant mixes are usually just powder that you add milk and or water and sometimes oil and eggs to...