Type what you have

Ingredients

• ✓ cornstarch
• water
• short-grain white rice
• milk
• white sugar
• vanilla extract
• cinnamon

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Immediately reduce the heat to medium-low and cook, uncovered and at a slow simmer, stirring occasionally, until soft and most of the water has been absorbed, about 30 minutes.
2. 2 Add 2 cups milk and sugar. Increase the heat to high and bring to a boil.
3. 3 Stir remaining 1/2 cup milk and cornstarch together in a bowl; add to boiling rice-milk mixture along with vanilla. Stir until well combined, then remove from the heat.
4. 4 Ladle into individual serving dishes and sprinkle with cinnamon. Let cool to room temperature, about 30 minutes, then refrigerate until well chilled, at least 4 hours.

By Diana Moutsopoulos

Ingredients

• ✓ cornstarch
• white sugar
• semolina flour
• salt
• milk
• egg
• vanilla extract
• butter
• phyllo dough
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk 1 cup sugar, semolina, cornstarch, and salt together in a medium bowl until no cornstarch clumps remain.
3. 3 Bring milk to a boil in a large saucepan over medium heat. Gradually stir in semolina mixture with a wooden spoon. Cook, stirring constantly, until mixture thickens and comes to a full boil. Remove from the heat and keep warm.
4. 4 Beat eggs in a large bowl with an electric mixer on high speed. Add 1/2 cup sugar and beat for a full 10 minutes until thick and pale. Stir in vanilla.
5. 5 Fold mixture into the hot semolina mixture. Partially cover the pan and set aside to cool. Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Butter a 9x13-inch baking dish. Place one phyllo sheet into the pan and brush with melted butter; repeat with six more sheets.
7. 7 Pour custard into the pan.
8. 8 Add the remaining phyllo sheets, one at a time, brushing each with butter.
9. 9 Bake in the preheated oven until top crust is crisp and custard filling has set, 40 to 45 minutes.
10. 10 When the custard is just about finished baking, stir remaining 1 cup sugar and water together in a small saucepan; bring to a boil.
11. 11 Remove custard from the oven and spoon hot syrup over top, particularly around the edges.
12. 12 Let cool to room temperature, then cut into 16 squares and serve.

By GapGirl

Ingredients

• ✓ cornstarch
• water
• cherry juice
• agar-agar

Instructions

1. 1 Dissolve the cornstarch in the water in a small cup or bowl and set aside. In a saucepan, combine 1 1/2 cups of cherry juice and agar-agar powder. Let stand for 5 minutes to soften. Set heat to medium-high and bring to a simmer. Simmer for 1 minute.
2. 2 Remove from the heat and stir in the remaining juice along with the cornstarch mixture until no longer cloudy. Pour into small serving cups and refrigerate for 4 hours before serving.

By Cordelia Wylde-LaRue

Ingredients

• ✓ cornstarch
• all-purpose flour
• white sugar
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. 2 Mix together all ingredients until well-blended.
3. 3 Roll 2-inch sized pieces of dough into balls and place on cookie sheet. Flatten each with the back of a fork.
4. 4 Bake 13 to 15 minutes until light brown. Let cool on wire rack.

By Helen Toburen

Ingredients

• ✓ cornstarch
• almond milk
• vanilla pudding mix

Instructions

1. 1 Pour 1 cup almond milk into a small saucepan. Add cornstarch and heat over medium heat. Cook, stirring constantly, until bubbly, 3 to 5 minutes. Remove from heat; keep stirring for 30 seconds.
2. 2 Pour remaining almond milk into a bowl; add pudding mix. Mix with an electric mixer on low speed until very thick, about 1 minute. Add cornstarch mixture to pudding mixture; mix at low speed for 1 minute more.
3. 3 Transfer pudding to 4 individual serving bowls. Cover and refrigerate if desired.

By kaleighna

Ingredients

• ✓ cornstarch
• all-purpose flour
• confectioners sugar
• butter

Instructions

1. 1 Combine dry ingredients. Cream butter until fluffy. Add to flour mixture and beat thoroughly.
2. 2 Refrigerate 1 hour.
3. 3 Preheat oven to 300 degrees F (150 degrees C).
4. 4 Shape dough into 1 inch balls. Place about 1 1/2 inches apart on ungreased cookie sheets. Flatten with lightly floured fork. Bake for about 20 minutes or until edges are just lightly browned. Don't overbake.

By Lee K

Ingredients

• ✓ cornstarch
• brandy
• mixed berry
• white sugar
• honey

Instructions

1. 1 Dissolve cornstarch in brandy in a small bowl and set aside.
2. 2 Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.

By Nathan Plesnicher

Ingredients

• ✓ cornstarch
• sugar
• milk
• egg
• butter
• vanilla extract

Instructions

1. 1 Combine cornstarch and sugar in a medium microwave safe bowl. Gradually whisk in milk.
2. 2 Microwave on High until thickened and boiling, about 5 to 7 minutes, stirring every 2 minutes. Gradually beat half the hot cornstarch mixture into the eggs, then stir eggs back into remaining cornstarch mixture.
3. 3 Microwave on High until thickened and heated through, about 1 to 3 minutes, stirring every 45 seconds. Whisk in butter and vanilla. Serve warm.

By Marsha

Ingredients

• ✓ cornstarch
• tart cherry
• sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Place cherries into a saucepan over medium heat. Cover and cook, stirring often, until cherries release their juices and come to a simmer, 10 to 15 minutes.
3. 3 Whisk sugar with cornstarch in a bowl until combined; pour mixture into hot cherries and juice. Stir until thoroughly combined.
4. 4 Bring to a simmer over low heat; cook until thickened, about 2 minutes. Remove from heat and let cool before using as pie filling.

By mrsC

Ingredients

• ✓ cornstarch
• blackberry
• confectioners' sugar

Instructions

1. 1 Mix blackberries, confectioners' sugar, and cornstarch together in a saucepan; bring to a boil. Cook blackberry mixture, constantly stirring, until sauce is heated through and thickened, about 1 minute.

By kimmyg

Ingredients

• ✓ cornstarch
• white sugar
• salt
• coconut milk

Instructions

1. 1 Place cornstarch, sugar, and salt into a saucepan; stir in 1/2 cup coconut milk to make a smooth paste. Stir in remaining 1 1/2 cups coconut milk,; bring to a simmer over low heat, stirring constantly. Cook and stir until thickened so that it coats the back of a spoon, about 5 minutes. Pour into a 9x13-inch baking dish; refrigerate until cold.
2. 2 Cut chilled pudding into 24 squares and serve cold.

By Hawaiian Deelit

Ingredients

• ✓ cornstarch
• sugar
• water
• butter
• vanilla extract

Instructions

1. 1 In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended. Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove from heat and mix in the butter and vanilla. Serve warm.

By Diane Lloyd

Ingredients

• ✓ cornstarch
• white sugar
• salt
• milk
• vanilla extract

Instructions

1. 1 In a saucepan, combine the sugar, corn starch and salt. Add milk and cook over medium heat, stirring constantly until mixture thickens. Add vanilla and continue to cook for 2 to 3 minutes.
2. 2 Pour into individual molds rinsed with cold water; chill until firm and unmold.

By Sandra

Ingredients

• ✓ cornstarch
• water
• water
• vanilla extract
• egg white
• white sugar
• salt

Instructions

1. 1 Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.
2. 2 Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9-inch pie.
3. 3 Bake pie at 350 degrees F (175 degrees C) for 10 minutes until tips of meringue begin to brown.

By Carol

Ingredients

• ✓ cornstarch
• whole milk
• white sugar
• semisweet chocolate chip
• salt

Instructions

1. 1 Whisk together 1/2 cup milk and cornstarch in a small bowl until smooth and free of lumps; set aside.
2. 2 Combine remaining 2 1/2 cups milk with sugar in a medium saucepan over low heat. Slowly whisk in cornstarch mixture. Cook, whisking occasionally, until mixture begins to thicken, 8 to 10 minutes. Add chocolate chips and salt; stir until chocolate is melted and pudding is smooth and thickened, about 7 minutes more.
3. 3 Pour pudding into 1 large bowl or 6 individual bowls. Place plastic wrap over the top of pudding to prevent skin from forming; smooth it gently against the surface. Refrigerate pudding for at least 3 to 4 hours before serving.

By krisyk

Ingredients

• ✓ cornstarch
• white sugar
• cocoa powder
• milk
• vanilla extract

Instructions

1. 1 Whisk together sugar, cocoa, and cornstarch in a microwave-safe bowl. Whisk in milk, a little at a time, until no dry lumps remain.
2. 2 Cook in the microwave on high for 3 minutes. Stir well. Continue cooking and stirring at 1-minute intervals until shiny and thick, 2 to 4 minutes. Mix in vanilla.
3. 3 Press a piece of plastic wrap directly on surface of pudding to prevent skin from forming. Place in the refrigerator to chill. Serve cold.

By Debra

Ingredients

• ✓ cornstarch
• butter
• confectioners sugar
• semisweet chocolate chip
• all-purpose flour

Instructions

1. 1 With an electric beater, mix together the butter or margarine and the confectioners' sugar.
2. 2 Sift together the flour and the corn starch and mix in gradually in the butter mixture. Add the chocolate chips.
3. 3 Shape dough into little balls of approximately 1 1/4 inch in diameter. Put on a non-greased cookie sheet. Bake at 330 degrees F (170 degrees C) for approximately 20 minutes.

By Suzanne Laberge

Ingredients

• ✓ cornstarch
• butter
• all-purpose flour
• confectioners' sugar
• salt

Instructions

1. 1 Work all the ingredients together with your hands until blended. Shape all of the dough into 1 inch balls.
2. 2 Bake cookies on ungreased cookie sheets, 2 inches apart at 300 degrees F (150 degrees C) for 20 minutes.
3. 3 Let cool 10 minutes then carefully lift with spatula to cake racks to cool. Store in air tight container with wax paper between layers. Cookies keep well.
4. 4 Variations: Flatten some balls with tines of fork and press 1/4 of a red or green glace cherry in center of each. Make thumbprint indentation in some balls and fill with a tiny bit of jam, jelly or marmalade. Dip some balls in slightly beaten egg white and roll in finely chopped walnuts. Bake as they are or make an indentation in top and spoon in a little jam or marmalade. Dip some balls in egg white and roll in desiccated coconut. Bake as they are or make an indentation and spoon in a little jam, jelly or marmalade.

By Carol

Ingredients

• ✓ cornstarch
• white sugar
• salt
• milk
• egg
• amaretto liqueur

Instructions

1. 1 Combine sugar, cornstarch, and salt in saucepan. In a separate bowl beat eggs and mix together with milk. Stir into dry mixture. Cook over medium heat, stirring constantly, until thick and bubbling. Cook for 2 minutes more. Remove from heat, add almond liqueur and stir well. Cover surface of filling with plastic wrap to prevent film from forming and chill completely before using.

By Carol

Ingredients

• ✓ cornstarch
• brown sugar
• salt
• coconut milk
• vegan butter
• vanilla extract

Instructions

1. 1 Stir brown sugar, cornstarch, and salt together in a medium saucepan. Add 1/2 cup evaporated coconut milk; stir to combine. Add remaining evaporated coconut milk.
2. 2 Heat over medium-low heat, stirring constantly, until mixture thickens to an almost pudding-like consistency, about 15 minutes.
3. 3 Remove from the heat and stir in vegan butter and vanilla. Pour into one serving dish (or 4 smaller dishes) and cover with plastic wrap, so the wrap is touching the surface of the pudding.
4. 4 Refrigerate for at least 4 hours before serving.

By Emily

Ingredients

• ✓ cornstarch
• butter
• confectioners sugar
• vanilla extract
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cream together butter, confectioners' sugar, and vanilla in a medium bowl with an electric mixer until smooth. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets.
3. 3 Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.

By Heather

Ingredients

• ✓ cornstarch
• butter
• all-purpose flour
• cake flour
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place butter (not softened) in a large mixing bowl. Add flour, sugar and corn starch. Mix with hands (do not use a mixer) until blended and most of dough is like course cornmeal. It will be very lumpy.
3. 3 Spread a portion of the dough into the bottom of a glass pie pan and press firmly into the pan. Add dough until the thickness is about 1/2 inch thick.
4. 4 Place in oven and bake until edges are golden brown. Remove from oven and use a fork to create perforations. Shortbread will break easily when cooled. Remove from pie pan by placing a plate to cover, then flipping over - shortbread will fall out in one piece.

By Margaret Fraser

Ingredients

• ✓ cornstarch
• blackberry
• sugar
• brandy
• water

Instructions

1. 1 Place blackberries, sugar, and brandy into a saucepan and place over medium heat. Slowly bring to a simmer, and cook until blackberries have softened, about 10 minutes.
2. 2 Dissolve cornstarch in water and stir into the simmering berries. Continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

By Wilemon

Ingredients

• ✓ cornstarch
• water
• strawberry
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk water and cornstarch together in a large saucepan. Stir in strawberries and sugar.
3. 3 Cook over medium heat until thickened, about 10 minutes. Allow to cool completely before use.

By Lisa

Ingredients

• ✓ cornstarch
• cinnamon
• apple juice concentrate
• apple
• pastry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust. Set second crust aside.
2. 2 Whisk cornstarch, cinnamon, and 1/4 of the apple juice together in a bowl.
3. 3 Simmer apples in remaining apple juice in a saucepan over medium heat until tender; add cornstarch mixture and stir until thickened.
4. 4 Pour into bottom crust; cover filling with remaining pie crust. Flute the edges to seal then cut several slits in the top crust to allow steam to escape. Bake pie in the preheated oven until crust is golden brown, about 45 minutes.

By Barbara

Ingredients

• ✓ cornstarch
• water
• blackberry
• stevia sugar substitute
• cinnamon
• vanilla extract

Instructions

1. 1 Mix together water and cornstarch in a small bowl; set aside.
2. 2 Place blackberries in a small pot and sprinkle with sweetener and cinnamon. Add cornstarch mixture and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring constantly, until desired thickness is reached, 5 to 10 minutes.
3. 3 Remove from heat, add vanilla, and stir.

By Yoly

Ingredients

• ✓ cornstarch
• raspberry
• red currant jelly
• water

Instructions

1. 1 Combine raspberries and jelly in a medium saucepan over medium heat; bring to a boil.
2. 2 Stir water and cornstarch together in a small bowl until cornstarch is dissolved; stir into raspberry mixture. Bring to a boil, stirring constantly; boil while stirring, about 1 minute. Cool.
3. 3 Press raspberry mixture through a sieve; discard seeds. Chill before serving, about 30 minutes.

By QuiltnDD

Ingredients

• ✓ cornstarch
• milk
• sugar
• salt
• vanilla extract
• peanut butter

Instructions

1. 1 In a saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Add 1/4 cup of the hot milk to the cornstarch mixture, then whisk well until all the liquid is incorporated and there are no lumps. Pour the cornstarch mixture into the milk, whisking to combine. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon, about 8 to 10 minutes. Do not boil. Remove from heat, stir in vanilla extract and peanut butter.
2. 2 Pour the pudding into the pop molds to within 1/4 of the top, leaving room for the pudding to expand. Place the tops on the mold and freeze until frozen solid, about 4 hours. To remove from molds, run under hot water to slightly melt the side of the pudding pop, then twist the stem top and remove.

By HeidiLynn75

Ingredients

• ✓ cornstarch
• soy milk
• soy creamer
• white sugar
• egg replacer
• semisweet chocolate
• vanilla extract

Instructions

1. 1 In a medium saucepan combine cornstarch, soy milk and soy creamer; stir to dissolve cornstarch. Place on medium heat and stir in sugar. Cook, whisking frequently, until mixture comes to a low boil; remove from heat.
2. 2 In a small bowl whisk egg replacer with 1/4 cup of hot milk mixture; return to pan with remaining milk mixture. Cook over medium heat for 3 to 4 minutes, until thick, but not boiling.
3. 3 Place the chocolate in a medium bowl and pour in the hot milk mixture. Let stand for 30 seconds, then stir until melted and smooth. Cool for 10 to 15 minutes, then stir in vanilla.
4. 4 Pour into ramekins or custard cups. Cover with plastic wrap and let cool at room temperature. Refrigerate for 3 hours, or overnight before serving.

By veggigoddess

Ingredients

• ✓ cornstarch
• sour cherry
• sugar
• lemon juice

Instructions

1. 1 Combine cherries, sugar, and cornstarch in a saucepan over medium heat; cook and stir constantly and bring to a boil.
2. 2 Reduce heat; simmer until mixture becomes translucent, about 5 minutes.
3. 3 Off heat, stir in lemon juice; cool to room temperature before serving, 30 to 60 minutes. Store compote in the refrigerator.

By Bethania