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PUMPKIN
PUDDING RECIPE
This recipe
will teach you how to make Pumpkin Pudding. It is a quick
and easy recipe to make. This
is actually my own pumpkin pudding filling but I prefer it
without the pastry because it is better for me. No great amount
of fat in this Pumpkin Pudding so it is great for the dieters.
Pumpkin
Pudding Ingredients
2 cups milk
1/2 tsp ginger
2 eggs beaten
1/2 tsp nutmeg
1 tsp cinnamon
1 cup brown sugar
2 Tbs all purpose flour
1 cup canned carnation milk
1 1/2 cups browned strained pumpkin
Pumpkin
Pudding Method
This recipe
calls for browned pumpkin which is accomplished by buttering
a heavy cast iron frying pan and cooking the 2 cups pumpkin
over medium heat stirring and turning so all parts dry properly.
Keep this up till it is reduced to 1 1/2 cups. It will be
slightly browned. Place the browned pumpkin in a bowl and
sprinkle with flour and brown sugar and stir till thoroughly
mixed. Add spices and eggs and beat well then scald milk.
Add the canned milk to scalded milk then add the milks to
pumpkin mixture and beat together till well mixed. Place mixture
in a greased casserole and place it in a larger casserole
with hot water that comes half way up the outside of inner
casserole. Place in a 325 degree oven and oven poach till
a knife comes out clean when tested. Serve the Pumpkin Pudding
hot or cold.
Enjoy
your freshly made Pumpkin Pudding!
RASPBERRY
TART RECIPE
This
recipe will teach you how to make Raspberry Tart. It is a
quick and easy recipe to make. This
Raspberry Tart is just so delicious especially with whipped
cream on top. I love the fresh rasberries used in it instead
of canned or frozen ones. I really like this tart as it tastes
absolutely terrific and really looks good to.
Raspberry Tart Ingredients
1 egg yolk
6 Tbs butter cold
3 Tbs cornstarch
1 Tbs lemon juice
1 cup all purpose flour
1 cup raspberries fresh
1 Tbs sugar granulated
3/4 cup sugar granulated
Raspberry
Tart Method
Pastry:
In large bowl stir together flour, sugar and salt. With pastry
blender or food processor cut in butter till it resembles
tiny peas. In small bowl and using fork stir together egg
yolk, lemon juice and 1 tablespoon water then sprinkle over
flour mixture. Stirring with fork add a little more water
if necessary to hold dough together. Using hands gently shape
pastry into ball. Press dough 1/8 inch thick into flan pan.
Refrigerate while making filling.
Filling:
Preheat oven to 425 degrees. In a small saucepan stir together
water and cornstarch till smooth. Stir in sugar then add raspberries
and cook stirring over medium to low heat for 10 to 15 minutes
or till thickened. Let cool then spoon into shell filling
no more than 2/3 full. Bake in 425degree oven for 10 minutes
then reduce heat to 350 degree and bake 15 minutes longer
or till pastry is golden brown. Let the Raspberry Tart cool
in flan ring 15 minutes before removing to rack.
Enjoy
your freshly made Raspberry Tart!
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