Name: Cherry Pudding and Hot Sauce
Ingredients: 2 c Flour; 2 c Sugar; 2 ts Soda; 2 ts Cinnamon; 1 ts Salt; 2 Eggs; 2 cn Cherries; drain, reserv juic; 1 c Nuts; 1 c Sugar; 2 tb Flour; Butter; 1 ts Almond flavoring

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	New Orleans	Desserts, Puddings	14	Servings

INGREDIENTS

2	c	Flour
2	c	Sugar
2	ts	Soda
2	ts	Cinnamon
1	ts	Salt
2		Eggs
2	cn	Cherries; drain, reserv juic
1	c	Nuts
1	c	Sugar
2	tb	Flour
		Butter
1	ts	Almond flavoring

INSTRUCTIONS

HOT SAUCE
Blend first 5 ingredients together by hand; do not use mixer. Add eggs and
cherries; mix until just blended. Add nuts. Pour into 9 x 12 inch pan. Bake
in 350 degree oven for about 40 minutes.
Hot Sauce: Add sugar and flour to reserved cherry juice; cook over medium
heat until thickened. Remove from stove; add small amount butter and almond
flavoring.  Serve hot over pudding.
SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for
you by Nancy Coleman

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