Food recipes
Indian Pudding
Indian Pudding Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d cornmeal, degermed, unenriched, yellow molasses butter, without salt sugars, brown salt, table spices, ginger, ground spices, cinn...
Indian Pudding
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornmeal, degermed, unenriched, yellow
molasses
butter, without salt
sugars, brown
salt, table
spices, ginger, ground
spices, cinnamon, ground
spices, nutmeg, ground
vanilla extract
cream, whipped, cream topping, pressurized
Directions:
Heat oven to 350F Butter a large casserole dish.
In a large saucepan, over medium-high heat, bring 3 cups of the milk to a boil.
In a small bowl, whisk together the remaining milk and the cornmeal.
Whisking constantly, slowly add the mixture to the boiling milk.
Reduce heat and simmer gently, stirring frequently for 15 minutes.
Remove from heat.
Stir in molasses, butter, brown sugar, salt, ginger, cinnamon, nutmeg and vanilla.
Transfer mixture to the prepared casserole dish.
Set the casserole in a roasting pan, pull the oven rack out halfway, and place the pan on it.
Carefully add enough hot water to the pan to reach halfway up the casserole.
Cover with foil.
Bake for 1 hour, remoge the foil and bake for another 90 minutes.
Transfer to a wire rack for at least 30 minutes.
Serve with whipping cream.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornmeal, degermed, unenriched, yellow
molasses
butter, without salt
sugars, brown
salt, table
spices, ginger, ground
spices, cinnamon, ground
spices, nutmeg, ground
vanilla extract
cream, whipped, cream topping, pressurized
Directions:
Heat oven to 350F Butter a large casserole dish.
In a large saucepan, over medium-high heat, bring 3 cups of the milk to a boil.
In a small bowl, whisk together the remaining milk and the cornmeal.
Whisking constantly, slowly add the mixture to the boiling milk.
Reduce heat and simmer gently, stirring frequently for 15 minutes.
Remove from heat.
Stir in molasses, butter, brown sugar, salt, ginger, cinnamon, nutmeg and vanilla.
Transfer mixture to the prepared casserole dish.
Set the casserole in a roasting pan, pull the oven rack out halfway, and place the pan on it.
Carefully add enough hot water to the pan to reach halfway up the casserole.
Cover with foil.
Bake for 1 hour, remoge the foil and bake for another 90 minutes.
Transfer to a wire rack for at least 30 minutes.
Serve with whipping cream.