| 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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