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Thread: REC Baked Indian Pudding

  1. #1
    Stu Guest

    Default REC Baked Indian Pudding



    * Exported from MasterCook *

    Baked Indian Pudding

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Dessert

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup yellow cornmeal
    4 cups whole milk -- hot
    1/2 cup maple syrup
    1/4 cup light molasses
    2 eggs -- slightly beaten
    2 tablespoons butter or margarine -- melted
    1/3 cup packed brown sugar
    1 teaspoon salt
    1/4 teaspoon cinnamon
    3/4 teaspoon ginger
    1/2 cup whole milk -- cold

    In top of double boiler, slowly stir cornmeal into hot milk. Cook over
    boiling water, stirring occasionally, 20 minutes. Preheat oven to 300F
    Lightly grease 2-quart baking dish. (8 1/2-inch round) In small bowl,
    combine rest of ingredients, except cold milk; stir into cornmeal
    mixture; mix well. Turn into prepared dish; pour cold milk on top,
    without stirring. Bake, uncovered, 2 hours, or just until set but
    quivery on top. Do not overbake. Let stand 30 minutes before serving.
    Serve warm, with vanilla ice cream or light cream.

    Cuisine: "Native American"
    - - - - - - - - - - - - - - - - -
    - -

    Per Serving (excluding unknown items): 274 Calories; 9g Fat (28.8%
    calories from fat); 7g Protein; 43g Carbohydrate; 1g Dietary Fiber;
    79mg Cholesterol; 390mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
    Meat; 1/2 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates.



    --
    Stu
    http://foodforu.ca -- [email protected]
    Much more than just a recipe website.

  2. #2
    Bob Terwilliger Guest

    Default Re: REC Baked Indian Pudding

    Stu wrote:

    > In top of double boiler, slowly stir cornmeal into hot milk. Cook over
    > boiling water, stirring occasionally, 20 minutes.


    I think the microwave would be handy here.

    Bob


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