Gloria’s favorite Flat Rock Pudding.
Editor’s note: Gloria will return in her regular format next week. This week, Gloria and her mother wanted to share two favorite recipes from their Flat Rock community.
This dessert originated when a woman in church used chocolate chip cookies instead of the graham crackers in the recipe she had gotten. It really became a hit in our church, everyone just loves it.
Heat 4½ cups of the milk in a large saucepan over medium heat until the milk is scalded (180 degrees Fahrenheit). Whisk in the flour, sugar, salt, vanilla, egg yolks, and the remaining 1½ cups of cold milk. Heat the milk mixture until thick, stirring continuously. Remove from the heat and allow to cool.
Fold in the whipped topping. Spread some peanut butter between two chocolate chip cookies to form cookie sandwiches. Repeat until all four dozen cookies have been used. Cut or crumble the cookie sandwiches into the pudding mixture, and stir until well-combined.
Illinois is corn country and during the height of summer, fields are filled with rows of towering stalks. Corn is used in casseroles and enjoyed on the cob, slathered with butter. This scalloped corn recipe is also a favorite and is extra tasty when it’s made with fresh Silver Queen or sweet corn during the summer.
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 2-quart casserole and set it aside.
Combine all the ingredients in a large mixing bowl and mix until well distributed. Spoon the mixture into the prepared pan. Bake for 40 minutes, until bubbly and golden.