Yields: 2 plum puddings
Prep time: 45 min
Cook time: 4 hr
1 cup granulated sugar
1 cup butter, room temperature
1 cup milk*
2 eggs, beaten
2/3 cup molasses
1/4 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
3 1/2 cups all-purpose flour plus 2 tablespoons
1 1/2 cups raisins, finely chopped
1 cup dates, chopped
1/2 cup nuts, chopped
3 tablespoons candied orange or lemon citron, finely chopped
1 1/2 cups chopped apples
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Nutmeg Sauce (see recipe below)
* 1/2 cup fruit juice and 1/2 cup brandy may be substituted for the milk if desired.
Grease two 2-pound coffee cans, two 2-quart pudding molds, or two 2-quart oven-proof deep dishes.
In a large bowl, combine sugar, butter, milk, eggs, molasses, salt, baking soda, baking powder, and flour; add raisins, dates, nuts, candied orange or lemon citron, apples, cinnamon, cloves, and nutmeg.
Fill each greased pan 1/2 full of batter. Cover tops of pans with lids or 2 layers of aluminum foil. In a large pot or roaster, place molds on trivets or a rack and add boiling water 2/3 up the side of the mold; bring rapidly to a boil. Reduce heat to medium-low, cover pot or roaster, and boil gently 4 to 4 1/2 hours (add more boiling water as necessary) or until fork comes out clean when put into center of pudding.
Remove from heat and cool. Store in refrigerator, covered, until time to serve. NOTE: These also freeze well.
To serve, steam for 1 hour before serving to heat thoroughly. Unmold and serve hot with Nutmeg Sauce.
Yields 2 puddings.
Yield: 5 servings (1 cup each)
Source: The New Family Cookbook for People with Diabetes
- 2 teaspoons margarine
- 3/4 cup chopped onion
- One 16-ounce can pumpkin puree (not pumpkin pie filling)
- 2 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves or ground nutmeg
- 1 cup fat-free milk
Melt the margarine in a medium saucepan.
Saute the onion until softened, about 5 minutes.
Add the pumpkin, broth, sugar, salt, and cloves; stir to mix
well. Bring to a boil; reduce the heat and simmer for 15 minutes.
Puree until smooth in a blender or food processor.
Return to the saucepan. Add the milk; heat
thoroughly but do not boil. Serve at once.
Nutritional Information Per Serving:
Calories: 89; Protein: 4 g; Sodium: 318 mg;
Cholesterol: 1 mg; Fat: 3 g; Carbohydrates: 15 g
Exchanges: 1 Starch
Chocolate pumpkin squares with maple whipped cream
2 cups (500ml) chocolate cookie crumbs
1/2 tsp. (2.5ml) ground cinnamon
1/2 cup (125ml) butter, melted
1/2 cup (125ml) cream cheese, softened
3/4 cup (175ml) packed brown sugar
1 can (14 oz./414ml) 100% pure pumpkin (not pumpkin pie filling)
1 tsp. (2.5ml) vanilla extract
1/2 cup (125ml) all-purpose flour
1/2 tsp. (2.5ml) each ground cinnamon and nutmeg
1/4 tsp. (1ml) ground cloves
Maple Whipped cream:
3/4 cup (175ml) 35% whipping cream
1/4 cup (50ml) pure maple syrup
In bowl, combine cookie crumbs and cinnamon. Drizzle butter over top and stir to combine well. Press crumb mixture into bottom of parchment paper-lined square baking pan. Bake in 350F (180C) oven for about 10 minutes or until set. Let cool.
Meanwhile, in large bowl, using electric mixer, beat cream cheese and sugar until fluffy. Beat in pumpkin, eggs and vanilla until combined. Add flour, cinnamon, nutmeg and cloves and beat on low until just combined. Pour mixture over chocolate base and return to oven for about 20 minutes or until tester inserted in centre comes out clean and top is firm to the touch. Let cool completely. Cover and refrigerate for up to 2 days.
Maple Whipped Cream: In a bowl, whip cream and maple syrup until slightly firm peaks form. Cut into bars and serve each with some of the whipped cream.
Makes 18 servings.
NOTE: To make decorative pumpkin garnish: Using a vegetable peeler; peel small strips from a fresh peeled pumpkin piece and thinly slice. Toss with some granulated sugar and place on parchment paper lined baking sheet and bake in 350F (180C) oven for 3 to 5 minutes or until soft. Let cool completely before using.
Asparagus, Egg and Cheese Casserole
This holiday favorite is the way to get everyone to eat a LOT
of asparagus, and like it. It wonderfully complements a Thanksgiving or Christmas dinner.
6 tbsp butter
3 tbsp finely chopped green pepper
3 tbsp grated onion
4 tbsp flour
2 cups whole milk
1 tsp salt
1/2 tsp ground pepper
2 cups buttered bread crumbs
Saute green pepper and onion until tender in top of double
boiler, then add flour and blend. Gradually add milk and cook until
smooth and thick. Add salt and pepper.
3-15 oz drained cans of asparagus
6-8 sliced hard boiled eggs
American cheese slices
Alternate layers of asparagus, egg slices and cheese slices, and sauce sprinkled with crumbs in a large, square baking dish. Top
with final layer of sauce and buttered crumbs.
Bake in 350F oven for 20 minutes, or 30 if refrigerated.
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