Tag Archives: desserts

August 14, 2021 · 12:20 pm

Watergate Salad Revisited

Remember Watergate Salad? That pistachio pudding confection that appeared at Shoney’s salad bars, church potluck dinners, and holiday dinners. Dole published their version, featuring Dole canned crushed pineapple of course, and Jello had theirs, featuring Jello Instant Pistachio Pudding mix. There are variations (some added coconut). This ubiquitous dessert has remained a favorite and continues to make its appearance at dinners and buffets.

Why is it called Watergate Salad? Good question. It’s not a salad and it didn’t originate in Washington DC at the Watergate complex. Unconfirmed stories claim a food writer titled it after Jello introduced its pistachio pudding because the Watergate wiretapping coverup was in the headlines. The name may be silly, but it stuck.

I recently came across my copy of the recipe, handwritten some 40 years ago by Rachel, my late mother-in-law. Making Watergate Salad today was like a visit with her. So, in Rachel’s memory, I made her version of the recipe.

Watergate Salad

Serves 8

🔘1 package instant pudding mix, pistachio*

🔘1 20 oz can crushed pineapple + juice

🔘1 8 oz tub non dairy whipped topping (thawed)

🔘1 cup miniature marshmallows

🔘½ cup chopped pecans or walnuts

🔘1 small jar maraschino cherries, drained and halved

Combine all ingredients in a large bowl. Refrigerate. Serve.

That’s it. Simple, easy, and light. No wonder this dish is still a favorite.

*To cut calories, I use the sugar-free Jello Instant pudding, but I recommend using regular whipped topping. The fat free and sugar-free versions don’t save many calories, and the texture and taste are significantly better in the regular or extra creamy varieties.

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June 1, 2021 · 6:25 pm

Proof is in the Pudding

One thing we learned from the Coronavirus pandemic was how to manage without unlimited access to groceries. Too many empty shelves at the supermarkets inspired us to go old-school in our home kitchens. One example was instant pudding.

In my adult life, I’ve depended on instant pudding for quick desserts. Add a package to 2 cups milk, turn on the blender, and voila! Perfect, smooth pudding in minutes. But what to do when the stock of packaged pudding is sold out at the stores?

I researched puddings and learned two methods to make homemade pudding: baked custard-type pudding and a stovetop cooked cornstarch-thickened pudding. Either is delicious yet I favor the stovetop method as it seemed simpler. Hasty Tasty Meals are all about easy yet wholesome.

My first experiment was a bit disappointing so I used a little help from Becky at The Hillbilly Kitchen. She has a very good YouTube Video about cornstarch pudding that inspired me to try again. So I made her banana pudding and it was delicious.

Buoyed by my success, I now make all my puddings. Why pay for mixes when adding just a few ingredients to the milk yields the same results…or better!

*I topped mine with cream I whipped myself but learned the next time to add dissolved unflavored gelatin to stabilize it. Real whipped cream breaks down in just a couple of hours.

Homemade banana pudding (after sampling generously 😋)

Recipe —Homemade Banana Pudding

  • 3 ripe bananas
  • 1/2 box vanilla wafers
  • 2 cups milk (any kind)
  • 1/2 cup sugar
  • 3 Tbsp cornstarch
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
  • 1 Tbsp butter
  • whipped cream (for optional topping)

In a serving dish, layer bananas (1/4” slices) and vanilla wafers. In a separate dish, combine sugar, salt, and cornstarch. Whisk together thoroughly and set aside.

In a heavy 3 quart saucepan, heat milk until steaming but not yet boiling. Whisk in the dry ingredients, raise the temperature, and bring to a boil, whisking constantly. After one minute, mixture should thicken.

Immediately remove pan from heat and stir in butter and vanilla. Pour pudding over the layered bananas and vanilla wafers. Do not stir. Pudding will seep through the layers. Cornstarch-thickened pudding is prone to separating if overworked. Refrigerate the banana pudding at least an hour before serving. Serve topped with whipped cream (optional) or nondairy whipped topping. Garnish with a vanilla wafer or a banana slice, if desired.

Save money and use your own ingredients to make delicious pudding at home. Vary the flavorings to create other flavors using the basic recipe of 2 cups milk, 1/2 cup sugar, 3 Tbsp. cornstarch, 1/2 tsp. salt, and a Tbsp. real butter. Add whatever extracts you fancy, or bloom cocoa powder in a bit of hot water for chocolate pudding. Experiment and enjoy.

God bless you, Becky Walker, for your tutorial.

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January 14, 2015 · 11:31 am

Fat Free Dessert

How are you doing on that New Year’s resolution to lose weight? Or perhaps you vowed to eat more healthily. Forego all sweets? I’m a firm believer in moderation. If you say “no desserts” you’ll feel deprived. Self-pity leads to indulgence, which leads to discouragement and feelings of failure in your efforts to maintain a healthy diet.

One of my favorite choices for the occasional dessert is angel food cake. It’s light, versatile, and is one of the few cakes I prefer the boxed mix to homemade. Homemade is too time consuming for me when a mix produces reasonably tasty results.

I call this version Aunt Nell’s cake because my late aunt made it the first time I took my husband to her house. He ate three or four slices of it because he loved it! She loved that he loved it. It’s simply an angel food cake frosted with 7-minute icing. I thought it was amazing. (Because I suck at frosting, mine never looks pretty, but hers did)

To make 7-minute frosting:

In a small saucepan, combine 5 Tbsp. water (or citrus juice if you prefer) with 1 1/3 cups sugar, 1 Tbsp. light corn syrup, and 1/8 tsp. cream of tartar. Stir over low heat until a syrup forms. Using a candy thermometer, cook (stir occasionally) until it reaches 140°.

Meanwhile, using a stand mixer and a whisk beater, beat 2 egg whites until fluffy. Turn mixer to low and SLOWLY pour in the syrup. Remember it’s 140° and you don’t want to cook the eggs. After all the syrup is incorporated, turn the mixer up to its fastest speed and whip for seven minutes. Set a timer.

That’s it. Then you’re ready to frost the cooked and completely cooled cake of your choice. 

Aunt Nell's version was much prettier.

Aunt Nell’s version was much prettier.

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One slice is enough to satisfy my sweet tooth.

Even if a dessert is fat free, it’s still a good idea to limit the desserts in your diet. Enjoy.

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