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<blockquote data-quote="ConstitutionCowboy" data-source="post: 3231705" data-attributes="member: 745"><p>Made some Indian pudding from scratch last night. (That's feather Indian.) Man, I don't know why I waited so late in life to make some like my Grandma(Dad's mother) taught my Mom to make. We had it at least twice a month when I was a kid! Now to find some of that really dark - almost black - bread that came in a can!</p><p></p><p>Woody</p><p></p><p></p><p>INDIAN PUDDING</p><p></p><p>INGREDIENTS:</p><p></p><p> 3 Cups Milk</p><p></p><p> 1/4 Cup (1/2 Stick) Butter</p><p></p><p> 1/4 Cup Yellow Cornmeal</p><p></p><p> 2 Tablespoons Flour</p><p></p><p> 1/2 Teaspoon Salt</p><p></p><p> 1/4 cup Molasses</p><p></p><p> 2 Eggs, beaten</p><p></p><p> 3 Tablespoons Granulated Sugar</p><p></p><p> 1/2 Teaspoon Cinnamon</p><p></p><p> 1/2 Teaspoon Nutmeg</p><p></p><p> 1/2 Cup Raisins(Optional)</p><p></p><p>DIRECTIONS:</p><p></p><p> 1) Scald the milk and butter, keep it hot.</p><p></p><p> 2) Preheat oven to 250° F</p><p></p><p> 3) <strong>Make Cornmeal Milk-Base</strong> - In separate bowl, mix cornmeal, flour, and salt. Stir in the molasses. Thin the mixture with about 1/4 cup of the scalded milk a little bit at a time, then gradually add the mixture back in with the scalded milk. Cook, stirring until thickened.</p><p></p><p> 4) <strong>Temper the Eggs, Combine With the Milk-Cornmeal Mixture</strong> - Temper the eggs by slowly adding 1/4 cup of the hot milk-cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back into the hot milk-cornmeal mixture, stir to combine.</p><p></p><p> 5) Add the sugar and spices; stir until smooth. (If clumpy, run it through a blender to smooth it out.) Stir in the rasins if desired.</p><p></p><p> 6) Bake in a 1-1/2 quart shallow casserole dish for about 1-1/2 hours at 250°F. Test with toothpick.</p><p></p><p> 7) Cool for about an hour to be at its best. Warm it up if it has been chilled.</p><p></p><p>Serve with whipped cream or vanilla ice cream.</p></blockquote><p></p>
[QUOTE="ConstitutionCowboy, post: 3231705, member: 745"] Made some Indian pudding from scratch last night. (That's feather Indian.) Man, I don't know why I waited so late in life to make some like my Grandma(Dad's mother) taught my Mom to make. We had it at least twice a month when I was a kid! Now to find some of that really dark - almost black - bread that came in a can! Woody INDIAN PUDDING INGREDIENTS: 3 Cups Milk 1/4 Cup (1/2 Stick) Butter 1/4 Cup Yellow Cornmeal 2 Tablespoons Flour 1/2 Teaspoon Salt 1/4 cup Molasses 2 Eggs, beaten 3 Tablespoons Granulated Sugar 1/2 Teaspoon Cinnamon 1/2 Teaspoon Nutmeg 1/2 Cup Raisins(Optional) DIRECTIONS: 1) Scald the milk and butter, keep it hot. 2) Preheat oven to 250° F 3) [B]Make Cornmeal Milk-Base[/B] - In separate bowl, mix cornmeal, flour, and salt. Stir in the molasses. Thin the mixture with about 1/4 cup of the scalded milk a little bit at a time, then gradually add the mixture back in with the scalded milk. Cook, stirring until thickened. 4) [B]Temper the Eggs, Combine With the Milk-Cornmeal Mixture[/B] - Temper the eggs by slowly adding 1/4 cup of the hot milk-cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back into the hot milk-cornmeal mixture, stir to combine. 5) Add the sugar and spices; stir until smooth. (If clumpy, run it through a blender to smooth it out.) Stir in the rasins if desired. 6) Bake in a 1-1/2 quart shallow casserole dish for about 1-1/2 hours at 250°F. Test with toothpick. 7) Cool for about an hour to be at its best. Warm it up if it has been chilled. Serve with whipped cream or vanilla ice cream. [/QUOTE]
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