Farm Wifes Indian Pudding Recipes

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INDIAN PUDDING



Indian Pudding image

Provided by Food Network

Number Of Ingredients 7

4 cups milk
1 cup maple syrup
1/4 cup butter
2/3 cup cornmeal
1/2 teaspoon dried ginger (Native American equivalent is called Snakeroot)
1/4 teaspoon ground allspice
1 1/2 cups dried cranberries or cherries

Steps:

  • Preheat oven to 300 degrees. Butter a 2 quart casserole. In a saucepan, combine 3 cups of milk and the maple syrup over medium heat. Heat until just boiling and add butter. In separate bowl, combine cornmeal, ginger and allspice. Gradually stir cornmeal mixture into hot milk. Reduce heat to low and cook until thickened. Fold in cranberries or cherries. Spoon mixture into casserole and pour remaining milk over top of pudding...DO NOT STIR...bake for 2 1/2 hours or until milk has been absorbed and top is golden brown. Serve warm with a coulis of blackberry, cranberry or apricot and a dollop of honey-sweetened whipped cream.;

FARMER'S OLD FASHIONED VANILLA PUDDING



Farmer's Old Fashioned Vanilla Pudding image

...got this from my favorite farming wife, Eileen Benner... and added a few twists... freshest eggs from under the chicken as possible and Madigascar vanilla will do!!

Provided by Jeannine Barr

Categories     Dessert

Time 12m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 cups milk
1 cup sugar
5 eggs
1 cup flour
2 teaspoons pure vanilla extract
2 teaspoons butter
1 cup heavy whipping cream

Steps:

  • In a heavy saucepan, heat milk and sugar, over medium to low heat.
  • When hot, stir in eggs and flour. Beat together well and boil until thick.
  • Stir in butter and vanilla after it is cooked.
  • Cool and served chilled.
  • Before serving , whip up heavy cream and fold in to chilled pudding.

Nutrition Facts : Calories 522.3, Fat 26.2, SaturatedFat 15, Cholesterol 256.7, Sodium 162.7, Carbohydrate 58.4, Fiber 0.6, Sugar 33.9, Protein 13.6

GRISWOLD INN INDIAN PUDDING



Griswold Inn Indian Pudding image

The Griswold Inn, built in 1776 in Essex, Connecticut, has promised first-class accomodations to travelers since the stagecoach-steamboat days. This traditional molasses-rich dessert isn't as popular as it used to be, but it remains a very tasty treat. Despite the title, early New England settlers did not adapt this recipe from native Americans: 'Indian' refers to the 'Indian meal' used - cornmeal, as wheat flour wasn't available. Serve warm with vanilla ice cream.

Provided by Molly53

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 8

1/2 cup brown sugar
3 teaspoons ground ginger
3 teaspoons ground cinnamon
1/2 teaspoon salt
8 cups milk
1/2 cup butter
3/4 cup cornmeal
1 1/2 cups light molasses

Steps:

  • Preheat oven to 350F and butter a 13 x 9" pan.
  • Combine brown sugar, spices, salt, milk and butter in a large saucepan and mix well.
  • Bring to a boil; gradually add cornmeal, stirring occasionally.
  • Stir in molasses.
  • Pour mixture into buttered pan.
  • Bake for an hour and 15 minutes or until pudding is set.

Nutrition Facts : Calories 359.6, Fat 14, SaturatedFat 8.6, Cholesterol 43.1, Sodium 265.1, Carbohydrate 54.8, Fiber 1, Sugar 32.4, Protein 6.1

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