| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
|
Desserts |
2 |
Puddings |
INGREDIENTS
|
|
-JUDI M. PHELPS |
| 1 |
c |
Suet; chopped fine |
| 1 |
c |
Molasses |
| 1 |
c |
Milk |
| 3 |
c |
Sifted flour |
| 1 |
ts |
Baking soda |
| 4 |
ts |
Baking powder |
| 2 |
ts |
Pumpkin pie spice OR |
| 1 |
ts |
Cinnamon and |
| 1 |
ts |
Nutmeg and |
| 1/2 |
ts |
Allspice |
| 1 |
c |
Raisins |
| 1 |
c |
Nutmeats |
| 1 |
c |
Dates, citron, currants, |
| 1 |
c |
Citron |
| 1 |
c |
Currants |
| 1/2 |
c |
Prunes |
| 1/2 |
c |
Soft butter |
| 1 1/2 |
c |
Confectioners' sugar; sifted |
| 1 |
ts |
Vanilla or rum extract |
| 1 |
c |
Confectioners' sugar; sifted |
| 1/2 |
c |
Soft butter or margarine |
| 2 |
|
Egg yolks; beaten |
| 2 |
|
Egg whites; stiffly beaten |
| 1 |
tb |
Brandy or rum |
INSTRUCTIONS
HARD SAUCE
FOAMY SAUCE
Mix all together and pour into two well-greased molds (such as 1 lb. coffee
cans and cover with foil.) Do not fill over 2/3 full. Steam 2 hours in
covered kettle. Serve with foamy sauce or hard sauce. May be frozen.
HARD SAUCE: (Use for puddings.) Cream butter with confectioners' sugar
until light and fluffy. Add vanilla. Chill. Makes 8-10 servings of sauce
FOAMY SAUCE: (Use for puddings or cakes.) In top of double boiler cream
confectioners' sugar and butter. Add egg yolks. Cook over simmering water,
stirring constantly, until thickened. Fold in egg whites and brandy or rum.
Serve warm. Makes 4-6 servings sauce.
Source: Suet Pudding from personal recipe files. Dessert sauces from
Woman's Day Encyclopedia of Cookery.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.”