2 cups sugar
3 tablespoons flour (all purpose)
4 eggs
2 cups whole milk
2 tsp vanilla
Cook together until thick
1 box vanilla wafer cookies
4 bananas
Layer and let cool. Serve
Best Pudding in the world!
Recipe taken from a post on Facebook.
Comments: a lot of sugar in this recipe – could use less
6 apples, peeled, cored and thinly sliced
1/2 cup roughly chopped pecans
1/2 cup packed brown sugar
1 tsp cinnamon
1 tsp vanilla
pinch of salt
1 box of yellow cake mix
3/4 cup (1 and 1/2 sticks) butter, cut into small cubes
vanilla ice cream, for serving
Preheat oven to 350 degrees.
In a large bowl, toss 6 apples, peeled, cored and thinly sliced, pecans, sugars, cinnamon, vanilla and a pinch of salt together
Pour apples into a 9 x 13 baking dish. Top with boxed cake mix, then place butter all over top
Bake until top is golden and apples are tender – about 50 to 60 minutes
Ingredients
½ cup unsalted butter softened
1 cup granulated sugar
2 large eggs
4 tbs lemon juice freshly squeezed
2 tbs lemon zest
1-½ cups all-purpose flour
2 teaspoon baking powder
pinch salt
½ cup buttermilk*
Lemon Glaze
½ cup powdered sugar
2-4 tbs lemon juice freshly squeezed
Instructions
Preheat oven to 350°F. Grease and line the bottom of a 9×5″ loaf pan with parchment paper.
In a large bowl, gently whisk flour, baking powder and salt together. Set aside.
In a separate bowl, cream butter and sugar together until light and fluffy. Beat in eggs, lemon juice and zest until combined. Alternate adding flour mixture and buttermilk and mix well after each addition. Be sure to not over-mix.
Pour batter into prepared baking pan and bake for 30-35 minutes in 9×5″ pan. Bread is done when a toothpick inserted into the center comes out with just a few moist crumbs. Don’t be alarmed at how the outside of this ;e
Allow bread to cool for 10 minutes in pan before inverting onto a wire rack to finish cooling.
For the lemon glaze
Whisk all glaze ingredients together in a small bowl. While lemon loaf is on the wire rack, poke holes into the top of warm bread with a toothpick or other small object. Drizzle half of the glaze on top of the bread and spread it around into the holes. Allow this layer to set for a minute or so before adding another layer on top.
Notes
To make your own buttermilk: Stir in ½ tablespoon of white distilled vinegar to the milk. Allow to sit for 5-10 minutes until thickened.
Storage Instructions: Store at room temperature for up to 5 days in an airtight container.
Freezing Instructions: Wrap loaf without icing tightly in a layer of plastic wrap followed by a layer of foil. Place in a resealable, freezer-safe bag. Freeze for up to 3 months. To Thaw: Thaw overnight in the refrigerator or on the counter. Prepare glaze and drizzle on top before serving.
Notes: 2023 – made this recipe from https://sprinklesomesugar.com/lemon-loaf/ and used the new long bread pans that I purchased from Amazon. First loaf – followed recipe as written. Second loaf – used dry buttermilk powder with water instead of vinegar and milk method. Did not notice any difference. This recipe only filled the pan so the slices were only a couple of inches thick and the batter did not rise as much as I thought it would in the new pan.
This is an old fashioned rhubarb pie that is tangy sweet with the classic custard style base.
1 9 inch deep dish pie crust, unbaked
3 cups diced rhubarb, cut 1/4 to 1/2 inch thick (can go up to 5 cups)
1 and 1/4 cups granulated sugar (adjusted up or down based on your preferred sweetness)
3 eggs, beaten
1 cup heavy whipping cream
3 tablespoon flour
1/2 teaspoon salt
Preheat oven to 375 degrees F.
Mix the sugar and chopped rhubarb together and spread into the unbaked pie shell.
Whisk together the eggs, cream, flour and salt.
Pour over the rhubarb in the unbaked pie shell.
Bake at 375 for 50-55 minutes or until the filling is set.
Cool completely before slicing. Serve with whipped cream or ice cream.
Amount of chopped rhubarb can vary based between 3 and 5 cups (depending on how much rhubarb desired in pie and the size of the stalks and pieces during chopping.
Be sure to use an catch pan underneath for any spill over while it it baking or use a small extra pie dish.
*I used Duncan Hines classic yellow
1/2 lb suet, shopped or ground (1 cup)
1 cup boiling water
Put on suet after it has been chopped.
1/2 tsp salt
1 cup molasses
1/2 pound raisins
1 tsp soda
Add enough flour (3 cups??) to make a stiff dough.
Pour into greased pan or you can spray with PAM.
Steam at least half hour or until done. Test with toothpick
2 1/2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups chopped dates, figs, or raisins
1 cup suet (chopped ) (bought box of Atora Vegetable Shredded Suet)
1/2 cup sugar
2 eggs
grated rind of a lemon
1 cup buttermilk (I used dry buttermilk powder with 1 cup water )
1 cup molasses
Sift flour with baking powder, soda, salt and spices.
Add chopped dates and figs or raisins
Break or grind suet into small pieces and cream well, adding sugar and eggs slowly.
Alternately add buttermilk and dry ingredients to suet mixture and mix until combined.
Fill a well greased mold or pudding pan two thirds full. Tie on lid and double thickness of waxed paper over top of pan and steam for two hours or until done.
Sunshine Sauce
1/2 cup evaporated milk, well chilled
2 tablespoons lemon juice
1 egg yolk
1/2 cup mild honey
1 tablespoon melted butter
1/2 tsp salt
nutmeg
2 tablespoons vinegar
Chill milk and whip until light and fluffy.
Add lemon juice during the whipping,
Stir in egg yolk and gradually beat in the honey and butter. Fold in salt, nutmeg and vinegar.
This sauce will stand up several hours
Notes for reference: I modified the original recipe by adding molasses and decreasing amount of granulated sugar used. I used dry buttermilk powder with water instead of fresh buttermilk. Steamed in the old steamer from Mom Humphrey that has the clamps and steam vent like a pressure canner for about two hours. Used the standard family hard sauce recipe (see separate recipe) but the sunshine sauce in this post sounds good too.
Had tried earlier to make Grandma McP suet pudding recipe from the handwritten recipe card I had been given as a wedding present. It came out as a failure since I did not use the right amount flour “to make a stiff batter” and the suet had been in the freezer for at least five years and had an off texture so bought new suet.
Tried a box of Atora band shredded suet ordered that I ordered from Amazon. No fresh suet available at meat market right now.
Always remembered Grandma’s suet pudding was very dark and dense so she must have added molasses so I modified this recipe. Spent some time researching other recipes for suet pudding on the internet and Connie sent recipes from Mary Cary and Delia McPherson. So modified this recipe to see if I could come close to memory of what Grandma made. This modifed recipe is a keeper. Hard Sauce came out great too.
1 cup sugar
1 tablespoon flour
1 tablespoon vinegar
1 teaspoon vanilla
1 tablespoon butter
1 cup boiling water
Cream the butter, sugar and flour together.
Add rest of ingredients (vinegar and vanilla)
Stir in boiling water and mix well.
Cook in saucepan until thickened
Fudge Brownies – King Arthur Baking
Christmas Pudding with Hard Sauce – The Good Plate
Christmas Pudding with Hard Sauce from http://the-good-plate.com
in plastic sleeve in recipe binder 2023 printed