Cherry Pudding And Hot Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | New Orleans | Desserts, Puddings | 14 | Servings |
INGREDIENTS
| 2 | c | Flour |
| 2 | c | Sugar |
| 2 | t | Soda |
| 2 | t | Cinnamon |
| 1 | t | Salt |
| 2 | Eggs | |
| 2 | Cherries, drain reserv juic | |
| 1 | c | Nuts |
| 1 | c | Sugar |
| 2 | T | Flour |
| Butter | ||
| 1 | t | Almond flavoring |
INSTRUCTIONS
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
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”
Nutrition (calculated from recipe ingredients)
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Calories: 359
Calories From Fat: 111
Total Fat: 12.9g
Cholesterol: 44mg
Sodium: 357.9mg
Potassium: 71.5mg
Carbohydrates: 58.8g
Fiber: 1.3g
Sugar: 43.1g
Protein: 4.2g