Food Fun and Facts Cape Cod Indian Pudding Recipe

Recipe for Cape Cod Indian Pudding

Ingredients:

1/2 cup corn meal
1 quart milk
1/2 cup molasses
1/2 cup maple syrup
1/2 tablespoon Flour
2 beaten eggs
2-1/2 tablespoons butter
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger

Scald milk and add corn meal and mix. Add the rest of the ingredients and mix well. 

Bake in a square cake pan at 275 degrees for 2 hours.  
Makes 6 servings.-Serve with ice cream or whipped cream.



A Fresh, Fruity, and Fulfilling Breakfast

(Family Features) - Bring some warm sunshine to the breakfast table with a wholesome, easy-to-prepare recipe for Mini Blueberry and Plum Cornmeal Cakes.


Fresh blueberries and cornmeal are a great flavor combination, and you don't have to wait until summer to enjoy it. With sweet and delicous Chilean blueberries and plums available in produce departments right now, you can make a breakfast-brunch treat that's pretty enough for company or an extra special treat for the family.

Fresh orange zest in the batter and a simple orange glaze on top really brighten up the taste and are a perfect complement to the blueberries. Adding yogurt and ricotta cheese make these mini cakes extra-moist and delectable.

When you buy fresh blueberries:


  • Do not wash them until you're ready to eat them.
  • To freeze them for later use, place them one layer deep on a sheet pan, freeze, then place in freezer containers.
  • Use "summer-fresh" Chilean blueberries in fruit salads, pancakes, on top of ice cream, or in pies, too.

For more delicious ways you can enjoy the great taste and health benefits of fresh Chilean blueberries and plums, visit www.cffausa.org or www.chileanfruitonline.com.




Holiday Snackspiration

(Family Features) - Open houses and potlucks and shindigs - oh my! From the beginning of the holiday season right through the New Year, it seems there are endless reasons to indulge in rich and decadent foods. While it all tastes good going down, it can bring some guilt along with the stretchy pants.

Smart snacking is one way to help combat the typical holiday binge cycle. Keeping healthy - and yummy - options on hand makes it easy to satisfy your hunger during the day and help keep you from overeating throughout the holiday season.

The Laughing Cow online community came up with a bunch of munchable snack ideas that help with holiday snackspiration throughout the holiday season. Here are five of their favorites:

  1. Mini Babybel (any flavor) and almonds 
  2. Apple and peanut butter 
  3. Non-fat Greek yogurt and berries 
  4. Mini Babybel (any flavor) and an apple
  5. Baby carrots and hummus

From its wax wrapper that keeps it fresh and portion-controlled, to the smooth, mild taste, Mini Babybel cheeses are a delightfully satisfying snack option. With no artificial flavors or preservatives, they are also a good source of calcium and protein.

When you do head out to celebrate, here are some tips for how to keep a handle on your party appetite:

Snack before you go: Have a protein-rich snack, such as a handful of nuts, plain yogurt with fruit, or a few crackers with Mini Babybel. Protein helps keep you satisfied while giving you energy to dance just a little bit longer.

Veg out while you're there: Instead of heading straight for the dessert bar or loading up on the casserole, head for the veggie tray. Munching on healthy vegetables first gives your body some much needed nutrients and helps reduce the temptation to pig out on pastries.

Think small: If you're at a buffet, take the smallest plate available. People tend to eat whatever's on their plate - so if you have a big plate, you'll eat more. Filling a small plate (or even a napkin) with healthier selections helps control your portions while letting you feel like you're having a feast.

Get more snackspiration - and join the online community - at www.thelaughingcow.com.

SOURCE:
Mini Babybel Cheese











Recipe for Mini Chilean Blueberry and Plum Cornmeal Cakes with Orange Glaze.

Ingredients

  • 1 1/3 cups flour
  • 2/3 cup cornmeal
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 1/4 sticks butter, softened
  • 1 cup sugar
  • 6 Tablespoons vegetable oil
  • 2 eggs
  • 1 tablespoon vanilla
  • 1 cup ricotta cheese
  • 1/3 cup yogurt
  • 1 1/2 cups fresh blueberries
  • 4 plums, sliced and pitted
Glaze
  • 2 cups fresh orange juice




Preparation

  1. Preheat oven to 350°F.
  2. Butter six 4-inch sized cake pans or two extra large muffin pans.
  3. Mix together first 4 dry ingredients together. Set aside.
  4. Using an electric mixer, beat butter with sugar until creamy. With mixer running, add eggs, oil and vanilla. Beat in flour mixture just until blended.
  5. Add ricotta and yogurt on low, just to blend. Pour half of batter into prepared pans. Sprinkle with half of fruit. Spoon in remaining batter, then remaining fruit on top.
  6. Bake cakes for 30 minutes or until the tops are golden brown and a tester inserted comes out clean. Cool on cooling rack.
  7. To make glaze: Reduce orange juice to 3/4 cup in a sauté pan. Drizzle over cakes. Serve at room temperature.


Calories:446g Total Fat:23g
Cholesterol:80mg Protein:7g
Carbohydrates: Sodium:590mg


SOURCE:
Chilean Fresh Fruit Association







525America.com (Skye Associates)




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