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Plum pudding

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
Boiling Water

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.  

Pumpkin Soup

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)

2 eggs

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.

Apple Brandy Chicken


Apple brandy chicken
4 chicken breast halves
salt and pepper
8 ounces sliced mushrooms
2 teaspoons olive oil
2 teaspoons butter
1/3 cup apple brandy
4 green onions, chopped
1/2 cup whipping cream or heavy cream
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried leaf thyme
Flatten chicken; place chicken breast halves between pieces of plastic wrap and gently pound until thinned out and uniform in size. Sprinkle with salt and pepper. In a large heavy skillet, heat olive oil and butter over medium heat. Add chicken breasts. Cook for about 5 minutes, until browned, then turn. Add mushrooms and cook for about 5 minutes longer. Add green onions and apple brandy and cook for another minute, until chicken is cooked through and mushrooms are tender. Add cream and thyme; simmer until thickened. Taste and add salt and pepper if needed.

Roasted Goose Stuffed with Caraway and Apples


* 1 Jumbo double goose breast, bone removed
* 1/2 dozen or so juniper berries, minced
* 1/2 teaspoon dry rosemary, or 1 teaspoon chopped fresh rosemary leaves
* 1/4 cup olive oil, plus 3 tablespoons
* 2 tablespoons red wine vinegar
* 2 medium onions, diced
* 3 Granny Smith apples, peeled, cored and diced
* 2 tablespoons caraway seeds
* 2 boiled potatoes, peeled and cubed
* 1/2 cup bread crumbs
* 1/2 cup fresh flat Italian parsley, chopped
* 1 dash cloves
* 1 egg
* Kosher Salt and fresh ground pepper
1) Dress goose breast out in a baking pan.
2) In a separate mixing bowl, mix the juniper, rosemary, 3 tablespoons olive oil and vinegar and spread over the breast.
Cover and refrigerate overnight.
3) Sauté onions in the remaining oil over medium heat, and cook until transparent.
4) Add the apples, caraway and boiled potatoes and saute an additional 10 minutes, or until apples begin to soften.
Remove from heat and cool.
5) Add the bread crumbs, parsley, cloves, and egg and season with salt and pepper.
Preheat the oven to 425 degrees F.
Wipe and pat dry the marinade from the goose. Spread out on cutting board, season with salt and pepper. Lay the stuffing out evenly over the goose and roll up like a jelly roll. Truss or tie with butcher twine roast in oven for 45 minutes to an hour. Remove when internal temperature reaches 150 degrees F. Rest 10 minutes, before carving.

Crackpot Crockpot Scalloped Potatoes


* Cooking spray
* 6 to 8 potatoes, thinly sliced
* 1 can cheddar cheese soup
* 1 cup Velveeta cheese, chunked
* 1-1/2 cups grated Cheddar cheese
* 1 (12 ounce) can evaporated milk
* Salt and pepper
1. Spray the crock pot with the cooking spray.
2. Fill the crock pot with half of the sliced potatoes.
3. Layer half of the soup, velveeta cheese, cheddar cheese, and milk.
4. Add salt and pepper to taste.
5. Layer the remaining potatoes.
6. The layer the remaining soup, velveeta cheese, cheddar cheese, and milk.
7. Cook on high for about 6 hours.
Note: You need to check to see if you need to add more milk. You can pre-boil the potatoes for quicker cooking.

Home Sweet Home Potato Casserole


* 2 pounds sweet potatoes, boiled, peeled, and mashed
* 2 eggs, beaten
* 1 tablespoon margarine, melted
* 1/2 cup brown sugar
* 1 cup buttermilk
* 1/4 teaspoon baking soda
* 1/2 teaspoon nutmeg
* 1/2 teaspoon cinnamon
* 1/2 cup raisins (optional)
Preheat oven to 350°F.
Combine all of the ingredients and mix well. Mixture will be very soupy.
Bake for 1 hour.

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