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Full Online Book HomeLearning KitchenDesserts - Steamed Apple-date Pudding
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Desserts - Steamed Apple-date Pudding Post by :trends Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1683

Click below to download : Desserts - Steamed Apple-date Pudding (Format : PDF)

Desserts - Steamed Apple-date Pudding

Yield: 12 servings

1 (8 oz.) pkg. Dates, pitted
1/2 cup Apple cider
3/4 cup Sugar
1/2 cup Butter or margarine, softened
4 Eggs
2 cups Flour, all-purpose
2 tsp. Baking powder
1/2 tsp. Cinnamon, ground
1/4 tsp. Cloves, ground
1 Apple, peeled, large
3/4 cup Walnuts
Red candied cherries
Green candies cherries

Custard Sauce:
4 Egg yolks
1/3 cup Sugar
1/8 tsp. Salt
2 cups Milk
1 tsp. Vanilla extract

Heavily grease deep 2 1/2-quart heat-safe bowl. Cut foil 1 inch large than top of bowl to use as cover. Grease 1 side of foil well; set aside.

In large bowl, with mixer at low speed, beat sugar and butter or margarine just until blended. Increase speed to high; beat until light and fluffy. Add eggs, next 5 ingredients, and date mixture; beat at low speed
until blended. Increase speed to medium; beat 1 minute, occasionally scraping bowl with rubber spatula. With rubber spatula, gently fold in chopped apple and walnuts. Spoon pudding mixture into prepared bowl. Cover bowl with foil, greased side down, tying tightly with string.

Set bowl on rack in 8-12 quart saucepan. Pour in water to come halfway up side of bowl, nut touching foil. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 2 1/2 to 3 hours, until skewer inserted through foil into center of pudding comes out clean.

About 30 minutes before pudding is done, prepare Custard Sauce.

When pudding is done, cool in bowl on wire rack 10 minutes; loosen pudding with metal spatula and invert into warm platter. Garnish pudding with red and green candied cherries. Serve pudding warm with warm sauce.

Custard Sauce: In heavy 2-quart saucepan over low heat, or in double boiler over hot, not boiling, water, with wire whisk, beat egg yolks, sugar, and salt. Gradually stir in milk and cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 25 minutes. Stir in vanilla extract.

Serve sauce warm or cold over apple pie, fruitcake, cut-up fruit, or ice cream.
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Desserts - Steamed Brownie Pudding With Paspberry Sauce Desserts - Steamed Brownie Pudding With Paspberry Sauce

Desserts - Steamed Brownie Pudding With Paspberry Sauce
Yield: 8 servings Pudding: 6 oz. Chocolate, semi-sweet 6 Eggs 1 cup Sugar 1/2 tsp. Vanilla extract 1/4 cup Flour 1 tbl. Flour 1/2 tsp. Baking powder 1/2 tsp. Baking soda 1/2 cup Pecans, chopped 1/4 tsp. Salt Sauce: 2 cups Raspberries 1/4 cup Sugar 3 tbl. Raspberry liqueur 2 tsp. Lemon juice Generously butter inside of 8-c steamed pudding mold or Bundt pan. Dust with sugar, tapping out excess. Generously butter inside of lid. Chop chocolate and melt in double boiler over hot, not simmering, water. Remove from heat and cool until tepid. Separate eggs. Beat yolks and sugar on

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Desserts - Pudding -  Spaghetti Pudding
4 ounces uncooked spaghetti, broken into 1 inch pieces 2 tablespoons butter 2 tablespoons chopped cashews 2 tablespoons raisins 2 cups milk 6 tablespoons white sugarHeat butter in a large skillet over medium heat. Fry the cashews and raisins until golden brown. Remove from pan, and set aside. In the same pan, fry the dry spaghetti pieces until golden brown, about 5 minutes. Add the milk to the skillet, and increase the heat to medium. Bring to a boil, then reduce the heat back to low; simmer until the spaghetti is tender, and the milk is thickened. Stir in the sugar,