Guest guest Posted June 19, 2001 Report Share Posted June 19, 2001 I have never heard of preheating your crock - so you just turn it on to high while you are boiling hte other stuff ,etc.? Beth I've learned that opportunities are never lost; someone will take the ones you miss. Andy Rooney http://www.usbornenow.com Read a Book, Buy Books, Sell Books or WIN FREE Usborne Books! - ~Jennifer Meyrose~ Tuesday, June 19, 2001 6:46 AM Indian Pudding Indian Pudding 3 cups milk 1/2 cup cornmeal 1/2 teaspoon salt 3 eggs 1/4 cup light brown sugar 1/3 cup molasses 2 tablespoons butter 1/2 teaspoon cinnamon 1/4 teaspoon allspice 1/2 teaspoon ginger Lightly grease crock. Preheat on high for 20 minutes. Meanwhile bring milk, cornmeal and salt to a boil. Boil, stirring constantly, for 5 minutes. Cover and simmer an additional 10 minutes. In a large bowl, combine remaining ingredients. Gradually beat in hot cornmeal mixture and whisk until smooth. Pour into crock and cook on high for 2 to 3 hours or low for 6 to 8 hours. Happy Cooking! Jenny M., Moderator ~~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2001 Report Share Posted June 19, 2001 exactly... - Jim, Beth, Hannah, and Nate York Tuesday, June 19, 2001 11:45 AM Re: Indian Pudding I have never heard of preheating your crock - so you just turn it on to high while you are boiling hte other stuff ,etc.? Beth I've learned that opportunities are never lost; someone will take the ones you miss. Andy Rooney http://www.usbornenow.com Read a Book, Buy Books, Sell Books or WIN FREE Usborne Books! - ~Jennifer Meyrose~ Tuesday, June 19, 2001 6:46 AM Indian Pudding Indian Pudding 3 cups milk 1/2 cup cornmeal 1/2 teaspoon salt 3 eggs 1/4 cup light brown sugar 1/3 cup molasses 2 tablespoons butter 1/2 teaspoon cinnamon 1/4 teaspoon allspice 1/2 teaspoon ginger Lightly grease crock. Preheat on high for 20 minutes. Meanwhile bring milk, cornmeal and salt to a boil. Boil, stirring constantly, for 5 minutes. Cover and simmer an additional 10 minutes. In a large bowl, combine remaining ingredients. Gradually beat in hot cornmeal mixture and whisk until smooth. Pour into crock and cook on high for 2 to 3 hours or low for 6 to 8 hours. Happy Cooking! Jenny M., Moderator ~~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 3, 2002 Report Share Posted July 3, 2002 INDIAN PUDDING INGREDIENTS: Serving Size : 6 1/4 cup cornmeal 2 cups whole milk -- cold 2 cups whole milk -- scalded 1/2 cup molasses 1 teaspoon salt 1/4 cup sugar 1 teaspoon cinnamon 4 tablespoons butter 2 tablespoons white rum STEP ONE: Mix the cornmeal with enough of the cold milk to pour easily. Stir until smooth. Add slowly 2 cups scalded milk and cook in the top of a double boiler for 20 minutes, or until thicK STEP TWO: Add molasses, salt, sugar, cinnamon (or ginger), and butter. Pour into a buttered pudding dish and pour over the balance of the cold milk and the rum CHEF'S NOTE: You may use one teaspoon cinnamon, or one teaspoon ginger, or 1/2 teaspoon of each. STEP THREE: Set in a pan of hot water and bake 3 hours in a 250-degree oven. Let stand 1/2 hour before serving. TO SERVE: Serve topped with vanilla ice cream. This pudding should be very soft, and should whey, or separate. _______________ Join the world’s largest e-mail service with MSN Hotmail. http://www.hotmail.com Quote Link to comment Share on other sites More sharing options...
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