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Posted On December 26, 2010

Filed under Pudding

Comments Dropped 381 responses

thanks to Leigh Ann Seller Robb

For the Pudding:

2 cups cranberries

1  1/2/cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/3 cup boiling water

1/2 cup molasses

For the Sauce:

1 cup white sugar

1/2 cup butter — softened

1/2 cup heavy whipping cream

1 teaspoon vanilla extract

Lightly grease a 2 quart metal container or a clean 1 pound coffee can. Pick over whole cranberries, wash and drain. Sift together the flour and salt; dredge cranberries in flour mixture. Dissolve soda into boiling water and add molasses.

Stir and allow to foam up.

Add to the flour and cranberry mixture.

Mix together until well blended. Spoon into a greased metal container; cover with a double layer of tinfoil and fasten with heavy elastic band or string.

Place into a deep saucepan and fill with water up to about the half way mark on the pudding can. Cover pan and place over high heat.

Bring water to boil, reduce heat and simmer for one hour.

Remove from water and allow to cool. When ready to serve, invert pan or open bottom of can and push through. Slice in 1/2 inch pieces.

Prepare the sauce by mixing together the sugar, butter and cream.

Cook over medium heat until thick, stirring constantly.

Add vanilla and pour over individual slices of pudding.


Posted On December 22, 2010

Filed under Pudding

Comments Dropped 736 responses

from Barbara makes up a one pound coffee tin

1 cup grated carrot

1 cup grated potato

1 cup flour

1 cup sugar

3/4 cup raisins

1/2 cup currants

1/2 tsp. cloves

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1 tsp. soda

1/2 cup butter or shortening

Grate the carrots and potatoes and set aside. Cream the butter, add the sugar and blend well. Add the carrots and 1/2 cup of the potato, mix well. Sprinkle the fruits with flour and add to the first mixture. Add the flour and the spices, sifted together. Dissolve the soda in the remaining 1/2 cup of potato and add it last. Mix lightly together. Pour into buttered, sugared moulds. Tie down two layers of aluminium foil with wet string, steam for 3 hours. The water must be boiling when the pudding is put in. Place on a rack so that the steam can get all around.Alternatively you can use a pressure cooker. Tie on the foil, place the pudding on a rack, close cover and steam for one half hour WITHOUT the pressure gauge. Then add the pressure gauge set for 5 pounds and steam for one hour.

NOTE: Dorothy, Barb’s sister, ¬†steams at 10 pounds pressure for 50 minutes in wide mouthed quart jars filled 2/3 full. Can also do in the crock-pot.