CW RESOURCES, INC.
RIVER VALLEY PRODUCTS
140 Production Court
New Britain, CT 06051
rvp@cwresources.org

Phone 888-773-3005
860-893-0333

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Dessert Recipes

Banana Cream Pie

1/3 Cup dry INDM
1/3 Cup sugar
3 Tbsp corn starch
3 egg yolks
1 1/2 Cup water
1 tsp vanilla
1 1/2 Cup sliced bananas
3 egg whites
6 Tbsp sugar

Mix dry INDM, sugar cornstarch, and salt in 1 1/2 quart sauce pan. Add egg yolks. Gradually add water and stir until smooth. Cook and stir over medium heat until thick and smooth, about five minutes. Remove from heat. Stir in vanilla. Cover and cool thoroughly. Put half of cool custard into bottom of cold 9 inch baked pastry shell. Cover with bananas. Put rest of custard on top. Beat egg whites until stiff. Gradually add sugar. Put on custard, spreading to edge of crust to seal in the filling. Bake in moderately slow oven 350 degrees for 15 minutes, or until light brown. Cool thoroughly before cutting with a wet knife.

Creamy Berry Dessert

1/3 Cup sugar
1 1/2 Tbsp cornstarch
2 Cups dry INDM
2 eggs beaten
1 tsp vanilla
2 Tbsp orange flavored liqueur
2 Cups fresh or thawed frozen blueberries
1 Cup fresh or thawed frozen raspberries

In a medium saucepan combine sugar and cornstarch until blended. Gradually whisk in dry INDM. Cook, stirring constantly, over medium heat until mixture comes to a boil. Boil for two minutes, keep stirring. Remove from heat. Beat 1/3 Cup of mixture into eggs. Beat egg mixture into hot milk mixture. Cook for two minutes or until slightly thickened, pour custard into a heat proof bowl cool slightly. Stir in vanilla and liqueur. Cover surface with plastic wrap; refrigerate until chilled. Layer blueberries and raspberries in 4 glass serving dishes, reserving some of the berries for garnish. Spoon chilled custard over berries. Garnish.

Vanilla Pudding Mix Serves 24

1 1/2 Cup sugar
2 1/2 Cup dry INDM
1 1/4 Cup flour
1 Tsp salt

Mix the ingredients together. Store in a tightly closed container in a cool dry
place.

Chocolate Pudding mix
Add three quarter Cup cocoa and one quarter Cup more sugar to above ingredients before mixing well.

Caramel Pudding Mix
Substitute one and one half Cup of packed brown sugar for granulated sugar to ingredients above.

Making Pudding from Mix

1 1/4 cup pudding mix (see above)
2 1/2 Cup warm water
3/4 tsp vanilla
1 Tbsp margarine or butter
1 egg beaten

Combine pudding mix with water in top of double boiler. Place over boiling water and cook until thickened, stir constantly. Cover and cook for 5 min. Add the butter or margarine. Remove from heat and beat half the hot mixture into the egg. Blend slowly into the remaining hot mixture. Cook over hot water for 1 min. Add in vanilla and chill.
Servings: 6

Bread Pudding

2 Cups of INDM in Liquid form
1 1/2 Cup of soft bread cubes
1 Tbsp margarine or butter
1/4 Cup sugar
1/4 tsp salt
1/3 Cup raisins or nuts
2 eggs beaten

Mix INDM according to directions on back of product. Heat milk; add bread cubes and butter or margarine. Add sugar, salt raisins or nuts to eggs, then slowly stir in some of the hot milk mixture. Add remainder of hot milk. Pour into greased baking dish and set in pan of hot water. Bake at 350 degrees F. for one hour or until set. Serve immediately.

Whipped Topping

1/2 Cup ice cold water
1/2 Cup sugar
1/2 Cup dry INDM
2 Tbsp lemon juice

Put water into ice cold bowl. Add milk and beat with a cold egg beater until stiff. Add sugar slowly while beating. Add lemon juice and beat only until well mixed.

Rice pudding
Serves 6

1/4 tsp salt
2 Cup water
1/4 Cup uncooked rice
1/4 Cup raisins
3/4 Cup dry INDM
3/4 Cup sugar
1 Cup water
3/4 tsp Vanilla
Cinnamon or Nutmeg, if desired.

Add salt to water, bring to a boil, and stir rice into boiling water. Bring back to boiling point and lower heat until the water is bubbling. Add raisins and cover, cook for 20 minutes. Combine dry INDM and sugar then stir into water until mixed. Stir into rice, add vanilla. Simmer for 10 minutes or until flavors are blended. Chill. Serve sprinkled lightly with cinnamon or nutmeg.

Trail Bars

1 Cup light corn syrup
1/2 Cup packed brown sugar
1/4 tsp salt
1 1/2 Cups chunky style peanut butter
1 tsp vanilla
1 Cup dry INDM
1 Cup granola cereal
1 Cup whole bran cereal
1 Cup raisins
1 package semi-sweet chocolate pieces

Line 9x13 inch pan with wax paper. In heavy saucepan, combine syrup, sugar, and salt; bring to a boil. Remove from heat. Stir in peanut butter and vanilla. Stir in remaining ingredients except chocolate, cool slightly. Add chocolate; press into prepared pan. Refrigerate 30 minutes, cut into bars. Store in refrigerator.

Sweet Potato Custard

1/3 Cup granulated sugar
3 Tbsp water
1 (16oz.) can sweet potatoes, drained
2 eggs
1/2 Cup packed light brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground all spice
1/4 tsp ground clove
1/4 tsp salt
1 1/2 Cup dry INDM

Preheat oven to 350 degrees. In a small sauce pan, combine granulated sugar and water. Cook, stirring constantly, over medium heat until sugar is caramelized. Carefully pour hot syrup into a one quart soufflé dish. Quickly tilt dish to distribute syrup over bottom and part of side of dish, set aside. In a food processor process sweet potatoes to a puree. Add eggs; process until combined. Add brown sugar, cinnamon, allspice, cloves, and salt. Process until combined. With motor running, slowly add DRY INDM through feed tube. Place soufflé dish in a large deep pan. Pour custard mixture into dish. Pour enough boiling water around dish in pan to cover about half the dish. Bake in preheated oven about 50 minutes or until a knife inserted comes out clean. Cool slightly. Cover and refrigerate until chilled.

Frozen Fudge Cubes

Make milk as directed on bag. Add 1 Cup (or more if desired) of chocolate syrup. Mix. Pour into ice cube tray and freeze. You can also add a Popsicle stick when cube is half way frozen.