Pudding

   

Cranberry Pudding with Butter Sauce

Kathy Williamson
1 cup raw cranberries  (Use more!!)

2 tsp. baking soda

1/2 cup dark molasses

1/2 cup very hot water

1 1/2 cups flour

1 tsp. salt

 

Sift flour, baking powder, and salt into mixing bowl; pour in liquid from cranberries.  Mix just until smooth, then mix in cranberries.  Pour into well-greased 1 to 1 1/2 quart mold.  Place on rack in steamer; cover pan and steam 1 to 1 1/2 hours until firm.  Unmold immediately on rack.  Serve warm with Hot Butter Sauce.  Serves 8.

 

Hot Butter Sauce

 

1 cup sugar

2 tablespoons flour

1/2 cup butter

1 cup half and half

1 teaspoon vanilla

Combine all ingredients in top of double boiler; stir and cook until thickened

 

Lemon Pudding

Betty Lefebvre

MIX

juice and grated rind one lemon
1 cup sugar
3 Tablespoons  soft butter
3 Tablespoons  flour

ADD

1 cup milk
egg yolks--beaten with a fork

Fold In

2 egg whites--whip until stiff
Bake in a glass loaf pan, placed in a tray of water, at 325 for 1 hour.
Hint:  you can double this recipe IF you make it two times.  Do not try to double up the ingredients or it will just fall flat.  The amounts listed are just right to bake in one loaf pan.

 

Simple Spumoni

2 cups whipping cream
2/3 cup sweetened, condensed milk (Eagle Brand)
teaspoon rum extract
1 can (21 ounces) cherry pie filling
cup chopped almonds
cup miniature  chocolate chips
Mix cream, milk and extract.  Chill 30 minutes.

Beat till soft peaks form (Do not over beat!)

Fold in cherries, almonds, and chocolate chips.

Pour into an 8" X 8" pan.

Freeze for 4 hours.

Great dessert for any Italian dinner.

 

Tapioca Pudding

Nancy Walter
3 Tablespoons Tapioca  Combine ingredients; let stand 10 minutes.  Then bring to full boil via medium heat, stirring constantly.  Add the vanilla last.
1/3 cup sugar
1/8 tsp. salt
1 beaten egg
2 3/4 cup milk
3/4 tsp. vanilla
 

 

   Casa de la Musica Piano Studio Ewart Cookbook