Posts Tagged ‘pudding’

Since last week was homemade granola I decided to continue with the breakfast theme.  Since I grew and preserved a lot of pumpkin this year we have been having pumpkin pudding for breakfast quite often.  The kids love it, I like baking it the night before and having it ready for the next day’s breakfast…the kids think I rock for serving them pudding for breakfast!


I just make the innards (this is the proper term for the yummy soft middle part) for a pumpkin pie, cut down on the sugar just a tad and up the spices just slightly.  Instead of pouring it into a crust I pour it into little ramekins and bake.

For the topping we use vanilla yogurt with a sprinkling of cinnamon.

You get your shot of vitamin A from the pumpkins and a good dose of protein.  Most importantly it makes you feel like a rebel  knowing that you are eating pudding for breakfast…which as we  know breaks all the rules!!!

PS. If you really want to live on the wild side…try a vegan recipe. Here is one that you make in the blender, so very easy to make.  It is from here

Blend in a blender:

2 c. solid-pack canned pumpkin (if you use home-cooked pumpkin, drain it for
several hours hanging in a cloth bag, so it’s thick like canned pumpkin)

1 c. non-dairy milk (preferably a rich soy milk or a nut milk…I use homemade cashew milk)

3/4 c. brown sugar

1/4 c. cornstarch

1 T. molasses or blackstrap molasses

1 tsp. ground cinnamon

1 tsp. vanilla

1/2 tsp. EACH ground ginger, nutmeg and salt

1/4 tsp. ground allspice or cloves

Bake at 350 for 1 hour, cool and refrigerate overnight to firm up…this couldn’t be easier and we all love it, well except hubby who won’t even try it!

So go ahead, live on the edge…I dare you!

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Sweet daughter and I are reading ‘Little House in the Big Woods’  by Laura Ingalls Wilder for homeschool.  We read about  hasty pudding and were both curious as to what that was.  We googled it (gotta love google!) and found many yummy recipes for what was called Hasty or Indian Pudding.  Its a dish that originated in England where it was made from flour. In Colonial America it was made from cornmeal and since I am always on the lookout for authentic old time recipes we decided to go with cornmeal.  Be warned though it is not even remotely ‘Hasty’, it has to be baked 2 hours…sweet daughter said is should be called “Slow Poke Pudding“, lol!



You will need the following ingredients…

 ~2 Cups Milk (we used 2% )
~2 Cups 1/2 and 1/2 or light cream
~1/3 Cup Stone Ground Yellow Cornmeal
~1/3 Cup Brown Sugar
~1/4 Cup Maple Syrup
~1/4 Cup Molasses
~1 TBSP Butter
~1 tsp Cinnamon
~1 tsp ginger
~Pinch to 1/8 tsp of cloves (depending on taste)
~1/8 tsp salt
~2 eggs beaten

 Note:  you could use all Maple Syrup or all Molasses whichever is your favorite…we didn’t have enough maple syrup so had to add molasses also and it was very good.  I think it would have a lighter flavor without the molasses.

 In a heavy pan scald the milk and cream…(bring to almost a boil when bubbles just form around the edges and it is steaming)


 Gradually pour in cornmeal while whisking…bring to boil stirring constantly.  After reaching a boil turn heat to low.


 While I was stirring sweet daughter measured and mixed the sugar and other dry ingredients which we then added to milk mixture…



 Then it was time to measure maple syrup…


 Next we added the butter and maple syrup/molasses to the pot…stirred well and removed from heat.


 Don’t forget to lick the cup clean!


 Start on the eggs…beat well


 Next you can either let the milk mixture cool enough not to cook your eggs when you add them or you can temper your eggs…(adding a small of milk mixture to eggs to warm them enough that you can then add them to pot of milk without them cooking into little lumps…yuck!)  Stir the eggs and milk mixture and pour into buttered 1 1/2 quart baking dish and bake at 325 degrees for 2 hours.



 Serve warm or cold with ice cream, vanilla yogurt, whipped cream, or applesauce…yummy!


 Since I cannot leave a recipe alone this is a combination of two different ones that we found with some changes of my own.  It has a deep rich flavor with spices similar to pumpkin pie.  Its color is that of deep caramel and the texture is rustic, not quite smooth.  It can be served hot or cold.  Sweet daughter liked it warm with ice cream, I on the other hand preferred it cold with homemade applesauce.  Either way it is delicious!


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