Macaroni Pudding? This is an egg rich Mac and Cheese!

 It's nearly the end of January and I am committed to renewing my blog by revising Hi-Ho's ancient recipe box.


















This deserves a picture of this beast, which bears a book mark barely into it - see the "Breads, cookies, cakes, pies, casseroles" on the right hand side?
 

























That is as far as I made it through it and it is almost symbolic of this time of year, just past Hi-Ho's birthday but several weeks before the anniversary of her death. Maybe I can knock a good dent in it in the time remaining.

Sadly, this recipe was the first I pulled out and it really almost makes my stomach turn. It is credited to "Pete" which means that this recipe card came from KK, a horrible cook, but maybe this one was worth making? I bet the kids will love it because it really just sounds like baked Mac and Cheese, so why call it pudding? Perhaps because it has so many eggs.

Ingredients
 1 quart of milk
2 Tablespoons butter
1 teaspoon salt and pepper to taste
2 cups chopped cheese
4 eggs - slightly beaten
1 and 3/4 cup macaroni (why not call it 2?)

Directions

1. Cook Macaroni according to directions for al dente. Drain and put into a buttered baking dish.
2. Preheat oven to 350 degrees. 
3. Heat milk, butter, salt and pepper. 
4. Add cheese and stir until melted.
5. Remove from heat and add beaten eggs.
6. Add milk and cheese mixture to the macaroni in baking dish. 
7. Bake in over until firm and slightly brown.

Pumpkin Pudding from The History Kitchen

This looks good!!!

Thanksgiving, Lincoln and Pumpkin Pudding

Pudding Ingredients

• 1 pint (2 cups) heavy whipping cream
• 1 cup sugar
• 1 pint (2 cups) pumpkin puree- cooked or canned
• 8 eggs, beaten till frothy
• 2 tbsp rosewater
• 2 tbsp white wine
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp mace
• Butter for greasing the dish

Cream Sauce Ingredients

• 1 1/2 pints heavy whipping cream
• 1 1/2 tbsp cornstarch
• 1/2 cup powdered sugar
• 2 tsp nutmeg
• 1 1/2 tsp almond extract

You will also need

• 2 quart baking dish

To Make Pudding

• Preheat oven to 350 degrees F. In a large mixing bowl, whisk together the cream and sugar.
• Gradually add the pumpkin puree and beaten eggs alternately by the cupful, beating after each addition.
• Whisk in the rosewater, wine, nutmeg, cinnamon and mace till well blended and smooth.
• Grease a 2 qt. dish with butter. Pour the pumpkin batter into the dish.
• Bake the pudding for 85-95 minutes till the center no longer wobbles. Remove from heat and allow to cool. The surface may crack a bit as it cools-- don't worry, it's part of the charm.
• Serve pudding at room temperature or cold, topped with sweetened fresh whipping cream or a sweet cream sauce.
• Note: you may substitute 1 cup of milk and 1 cup of melted cooled butter for the cream, if desired. The original recipe calls for ¾ cup of sugar; I have added an additional ¼ cup of sugar and cut down the nutmeg a bit to suit modern tastes.

To Make Sauce

• Pour the heavy whipping cream into a small saucepan and heat over medium. In a small bowl, whisk together the cornstarch with 1 ½ tbsp cold water. Slowly whisk the cornstarch mixture into the cream as it heats. Whisk in the sugar, nutmeg, and almond extract till well mixed. Stir the sauce constantly as it comes to a boil. Once it boils, remove the sauce from heat. Pour it through a wire mesh strainer and allow to cool to room temperature. Serve over Pumpkin Pudding.
• Note: As written in the original text, this sauce is quite thin and somewhat bland. I’ve thickened it with a bit of cornstarch and doubled the sugar to better suit modern tastes.

Yorkshire Pudding

This is a Christmas standard in our house, and the first of many Christmas recipes to come. I look forward to making this one dish like nothing else, particularly now that I have mastered the art of making and the way to read my relatives directions. Don't be afraid, as long you have a nice fat filled hot pan from some beast you just roasted! Enjoy this amazing artery clogging recipe!

Ingredients
Equal number of eggs (as in one egg per person?)
Equal number tablespoons of flour
salt
nutmeg
milk

Process

1. Set oven to 450 degrees.
2. Beat eggs and mix with equal number of tablespoons of flour.
3. Add salt and nutmeg and milk, stirring to make a batter with the consistency of cream.
4. Beat vigorously.
5. Fold into used roasting pan, from which only the roast has been removed, and bake with the hot fat.
6. Cook for about 10 minutes until risen. Cut into squares and serve, preferably with horseradish sauce.

Irish Bread Pudding

Ingredients
* 1/4 cup light or regular butter, melted
* 1 loaf French bread
* 1/2 to 1 cup raisins
* 1/4 cup Irish cream
* 1-1/2 cups 1% milk
* 1/2 cup sugar
* 1/2 cup brown sugar
* 1 tbsp vanilla extract
* 1 (12-oz) can evaporated milk
* 2 large eggs, lightly beaten
* 2 tbsp sugar
* 2 tsp cinnamon

Process

1. Preheat oven to 350 degrees.
2. Cut bread into 1" thick slices and brush melted butter on one side.
   
3. Place bread, buttered sides up, on a baking sheet.
   
4. Bake bread at 350 degrees for 10 minutes or until lightly toasted.
   
5. Cut bread into 1/2-inch cubes, and set aside.
6. Combine raisins and Irish cream in a small bowl. Cover and let stand 10 minutes or until soft (do not drain).
7. Combine 1% milk and next 5 ingredients,(1% milk through eggs), in a large bowl. Stir well with a whisk. Add bread cubes and raisin mixture, pressing gently to moisten. Let stand 15 minutes
8. Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray.
9. Combine 1 tablespoon sugar and cinnamon. Sprinkle over pudding.
10. Bake at 350 degrees for 35 minutes or until set.

Brown Rice Pudding

This recipe was given to me by La, college roommate and Godmother of Baby, during my wedding shower. La describes it as comfort food with a twist. I learned something with this recipe about molasses. The difference between sulfured and unsulfured molasses is that sulfured molasses is made from green cane stalks and sulfur dioxide is used to sanitize the juice. Sulfured molasses is usually lighter in taste and color than the same grade of unsulfured molasses.
Serves 6.

Ingredients
3 cups non-fat milk
1/2 cup short-grain brown rice
1/4 teaspoon salt
1/2 cup milk
3 eggs
1/4 teaspoon sugar
2 teaspoons vanilla extract
1/4 teaspoon cinnamon
1/4 cup raisins
1 Tablespoon unsulfured molasses


Process
1. In a heavy saucepan over medium heat, bring milk, rice and salt to a simmer.
2. Reduce heat to low, cover, and cook until rice is very tender and liquid is absorbed. Stir occasionally, cooking about 1 and 1/2 hours.
3. In a medium bowl, whisk milk, eggs, sugar, vanilla and cinnamon. Stir in raisins.
4. Gradually stir the egg mixture into the rice mixture.
5. Stir over low heat until mixture is just thickened, about 6 minutes.
6. Transfer to bowl. Stir in molasses. Cool
7. Refrigerate, until well served, and serve in small dishes, like ramekins.

Rice Pudding

Another recipe from Baba, my great grandmother!

Ingredients
4 Tablespoons rice
1 quart milk plus one pint
1 cup sugar

Process

1. Cook ingredients in a double boiler for four hours.
   
2. Put in casserole dish with one pint milk poured on top.
   
3. Brown under the broiler.
   
4. Serve cold with cream.
   

Maine Indian Pudding

A perfect traditional New England recipe just in time for Thanksgiving!

Ingredients
1/4 cup yellow corn meal
1/4 cup Pearl Tapioca
4 cups milk
1.5 teaspoon salt
2 Tablespoons butter
1/3 cup sugar mixed with
1/3 cup molasses
1 teaspoon cinnamon
1 egg slightly beaten

Process

1. Butter an 8 inch baking dish.
2. Preheat oven to 325 degrees.
   
3. Soak Tapioca in water for 1 hour. Drain.
   
4. Scald 3 cups milk over boiling water in a double boiler.
5. Stir in corn meal gradually.
   
6. Add salt and Tapioca.
7. Cover and cook for ten minutes
8. Add the butter, sugar, molasses, and cinnamon and stir to mix until butter is melted and blended.
   
9. Stir in the egg.
10. Turn into baking dish and pour remaining milk over the top -do NOT stir in.
    
11. Bake in oven for 1.5 hours or until fairly firm in the center. Stir 2 or 3 times during the first hour of baking.
    
12. Serve with plain or whipped cream.