Food recipes
Amish Cinnamon Pudding
Amish Cinnamon Pudding Ingredients: sugars, brown butter, without salt water, bottled, generic salt, table vanilla extract wheat flour, white, all-purpose, unenriched sugars, granulated butter, without salt milk, flui...
Amish Cinnamon Pudding
Ingredients:
sugars, brown
butter, without salt
water, bottled, generic
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
vanilla extract
nuts, pecans
Directions:
Mix sauce ingredients first and set aside.
For sauce:.
In a medium sauce pan, combine brown sugar, water, butter and salt.Bring to a boil and boil for 5 minutes.Remove from heat and add vanilla.Stir well and set aside.
BATTER:.
In a mixer bowl, combine flour, sugar, baking powder, cinnamon, and salt.
Combine the milk, melted butter, and vanilla and add all at once to the flour mixture.
blend quickly.
Spread in an oiled 9x13 pan, then pour the reserved sauce mixture over the tip.DO NOT MIX IN -- Scatter pecans over the top --
Bake for 40-45 minutes or until the center bubbles up.
Serve warm with cream or ice cream -- I used Cool Whip --
I must say -- this pudding reheats well in the microwave --
Pour Step1 over it and sprinkle with a few chopped nuts, if desired.
Bake 45 minutes at 350*.
Serve with whipped cream or thawed non dairy whipped topping.
Ingredients:
sugars, brown
butter, without salt
water, bottled, generic
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
vanilla extract
nuts, pecans
Directions:
Mix sauce ingredients first and set aside.
For sauce:.
In a medium sauce pan, combine brown sugar, water, butter and salt.Bring to a boil and boil for 5 minutes.Remove from heat and add vanilla.Stir well and set aside.
BATTER:.
In a mixer bowl, combine flour, sugar, baking powder, cinnamon, and salt.
Combine the milk, melted butter, and vanilla and add all at once to the flour mixture.
blend quickly.
Spread in an oiled 9x13 pan, then pour the reserved sauce mixture over the tip.DO NOT MIX IN -- Scatter pecans over the top --
Bake for 40-45 minutes or until the center bubbles up.
Serve warm with cream or ice cream -- I used Cool Whip --
I must say -- this pudding reheats well in the microwave --
Pour Step1 over it and sprinkle with a few chopped nuts, if desired.
Bake 45 minutes at 350*.
Serve with whipped cream or thawed non dairy whipped topping.