Betts

Can she do corn? What about a layer of polenta on a sheet pan, cool and then bake to crisp, top with pizza fixings of choice and enjoy. I suppose pizza on rice cakes is pretty dismal

Unsalted butter would work and most of the recipes of this kind have good results with solid vegetable shortening. 6 hours seems like a lot and this recipe doesn't make a huge pudding. I also use a well greased and floured pudding mold and steam for about 3 hours. Microwaving works really well to reheat. This pudding keeps well in the refrigerator for months. Good luck with the project

I solved the problem by lowering the the toasting temperature to 325 and adding time of course. No more fumes and a more even toast. Although I do not have the definitive answer, I'd put money on sulfur as a culprit.

Thank you - my sweet and dear grandmother would be flattered and a little embarrassed to be so honoured.

Grandma McCracken's Carrot Pudding 1 c brown sugar 1/2 c very finely grated suet or vegetable shortening 1 c grated potato 1 c grated carrot 1 c grated apple 1/2 tsp cloves 1/2 tsp nutmeg 1 tsp cinnamon 1/2 tsp salt 1 tsp baking soda - mixed with the grated potato, carrot and apple 1 c raisins 1 T molasses 2 c flour Mix it all together and steam covered in a mold or bowl for 3-4 hours. Make about a week ahead and wrap and refrigerate. Re heat over steam and serve small portions. She always served it with a brown sugar sauce - water, sugar, cornstarch, vanilla and butter but it is really good with rum sauce - I use the Joy of Cooking one. Keywords: Dessert, Pudding, Christmas ( RG786 )

Grandma McCracken's Carrot Pudding 1 c brown sugar 1/2 c very finely grated suet or vegetable shortening 1 c grated potato 1 c grated carrot 1 c grated apple 1/2 tsp cloves 1/2 tsp nutmeg 1 tsp cinnamon 1/2 tsp salt 1 tsp baking soda - mixed with the grated potato, carrot and apple 1 c raisins 1 T molasses 2 c flour Mix it all together and steam covered in a mold or bowl for 3-4 hours. Make about a week ahead and wrap and refrigerate. Re heat over steam and serve small portions. She always served it with a brown sugar sauce - water, sugar, cornstarch, vanilla and butter but it is really good with rum sauce - I use the Joy of Cooking one. Keywords: Dessert, Pudding, Christmas ( RG786 )

Nice review. Is Angelo's part of a local multi site ( I don't want to say chain) establishment? I think there is one in Plymouth with the same name and menu.

I used the egg white version but was so tempted to do your strawberry ones. Customers are sooo amazed at how fresh and tasty house made marshmallows are.

Grandma McCracken's Carrot Pudding 1 cup brown sugar 1/2 cup very finely grated suet or vegetable shortening 1 cup grated potato 1 cup grated carrot 1 cup grated apple 1/2 teaspoon cloves 1/2 teaspoon nutmeg 1 teaspoon cinnamon 1/2 teaspoon salt 1 teaspoon baking soda - mixed with the grated potato, carrot and apple 1 cup raisins 1 Tablespoon molasses 2 cups flour Mix it all together and steam covered in a mold or bowl for 3-4 hours. Make about a week ahead and wrap and refrigerate. Re heat over steam and serve small portions. She always served it with a brown sugar sauce - water, sugar, cornstarch, vanilla and butter but it is really good with rum sauce - I use the Joy of Cooking one. Note: Thanks so much for asking for this. I am happy to share the recipe and please let me know how it turns out. PM if you need more help.

After reading e gullet marshmallow experiences I made some last week and was very happy with the result. I cut some as stars for a sweet tray and cubed the rest. After a few days, I tossed the remaining ones with a conf sugar/ Dutch cocoa/ cinnamon mixture and the taste was rich and complex. The only downside was that they looked like cubes of browned beef. A light sprinkle of pwd sugar was needed. What about rose flower water for a flavoring?

Buche de Noel - my children's favorite Grandma McCracken's Carrot Pudding - a steamed carrot/ potato/ raisin and spice dish served with rum sauce. This seems to be native to the Scots-Irish part of Canada that I'm from and definitely descends from peasant "cuisine". My Grandmother would be scandalized by the rum sauce but it really makes the dish. This is the one thing that makes it Christmas to me.

I believe that it is treated with something but had never noticed this when opening dried apricots and raisins which I know are sulfur dioxide treated.

No it's a chemical out gassing phenomenon and starts before there is any browning. Actually now that I am typing this, the fumes start to dissipate once browning gets underway and have disappeared once the toasting is complete. In 30 years of cooking this is the only recipe that I have dry roasted the coconut and the only problem with it. I'm not worried about my health or safety when this happens and the result is worth the discomfort - it's just that either the coconut or me is odder than I thought.

I could not cook without -- AllClad 3 qt evassee pasta pot and insert 12" saute pan small saute pan for a couple of eggs heat safe spatulas fixed blade vegetable parer set of 8 nesting stainless bowls parchment paper big rolling pin pepper mill microplane grater good quality stainless measuring spoons

For all who are interested .....I have a small catering business and these are VERY popular with customers. Cconut Macadamia Macaroons 3 c sweetened flaked coconut 1 c salted macadamia nuts, chopped 2/3 c. sweetened condensed milk 1 tsp vanilla 2 egg whites pinch salt 6 oz semisweet chocolate, melted Preheat oven to 350. Toast coconut and macadamia nuts on sheet pan about 12 minutes, stirring frequently. Transfer to a bowl and add condensed milk and vanilla. Line sheet pans with parchment. Beat egg whites and salt until stiff . Fold into coconut mixture. Scoop tablespoon sized mounds onto the lined baking sheets and bake about 10-12 min until pale golden. Cool. Dip the bottoms in the melted chocolate and place on a fresh lined baking sheet. Yield : approx 20 Notes: Although the recipe specifies unsalted macadamias, personally I like the salt with the sweet contrast and use salted nuts

This has happened every time I've made this recipe - upwards of 10 times and it is what makes frequent stirring an issue. Every time a fresh package of coconut. The fumes disappear about 10 minutes into the toasting and there is no problem when the cookies are baking. This is more of a mystery than I thought.

What is the eye and throat burning gas that's emitted from coconut as it is starting to brown. I have one sheet pan in the oven and it's problematic but what do the big guys do when it's a quantity recipe? I have a popular recipe for toasted coconut macadamia macaroons and they are simple except for the toasting step. Also - is there a way to get almost perfectly evenly browned coconut? Betts

Do you think that the people who get so wrapped up in their espresso can taste the nuances of great tea? Or do you think that the two beverages appeal to entirely different personalities? Can you truly love tea and also be passionate about coffee? I'm of the tea persuasion. Betts

The well respected Dakota recently moved to the Nicollet Mall and the food is great and the jazz makes a great dessert.

The well respected Dakota recently moved to the Nicollet Mall and the food is great and the jazz makes a great dessert.

Jackal10 - Are you Canadian?? Your salmon, vinegar s&p is exactly what everybody had for sandwiches when company called. We used to joke that everynight there must have been a ton of it consumed. The irony is that it is good for you - Omega-3's, calcium (gotta leave the bones in ) and no mayo etc. I miss it and the tomato soup and butter tarts.

Dumplings from the Bisquick box Pumpkin pie from the Libbys can - add more spice Oatmeal cookies from The Quaker box- double the raisins Green bean casserole - kid's favorite from the French's Onion can Puppy Chow from Crispix box My secret cornbread - a box each of Jiffy white cake and corn bread mix made according to pkg directions Meatloaf from the Lipton Onion soup pkg

This is my favorite - it's the brandy that pulls it all together APPLE AND DRIED CRANBERRY PIE The sweet-tart filling and the flaky crust add up to one terrific pie. For crust 2 1/2 cups all purpose flour 1 tablespoon sugar 1 teaspoon salt 1 cup (2 sticks) chilled unsalted butter, cut into 1-inch pieces 8 tablespoons (about) ice water For filling 1 cup dried cranberries 2/3 cup sugar 3 tablespoons all purpose flour 1/4 teaspoon ground allspice 2 1/4 pounds Pippin apples, peeled, quartered, cored, thinly sliced 1 1/2 tablespoons brandy 1 teaspoon vanilla extract 1 large egg yolk 1 teaspoon whipping cream Make crust: Blend flour, sugar and salt in processor. Add butter; cut in using on/off turns until butter is cut into 1/4-inch pieces. Add 7 tablespoons water and blend until moist clumps form, adding more water by tablespoonfuls if dough is dry. Gather dough into ball; divide into 2 pieces. Flatten pieces into disks; wrap in plastic. Chill at least 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.) Make filling: Position rack in bottom third of oven and preheat to 375°F. Combine cranberries, sugar, flour and allspice in large bowl. Mix in apples, then brandy and vanilla extract. Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Spoon in apple filling, mounding slightly in center. Roll out second dough disk on floured surface to 13-inch round. Drape crust over filling. Trim overhang to 1/2 inch. Press crust edges together; fold under. Crimp edge. Stir yolk and cream in small bowl to blend. Brush over top (but not edge) of pie. Cut slits in top crust to allow steam to escape. Bake pie until apples are tender and crust is golden, about 1 hour 5 minutes. Transfer to rack; let stand 1 hour. Serve pie warm or at room temperature. Serves 8. Bon Appétit October 1998

I want to go to slkinsey's house and truly be thankful. What will happen is the same menu as every year because husband and kids throw a major fit if I deviate even slightly from the most basic midwestern fare. It will be for 5 and 2 of us really need to control the portions and served family style. Turkey with the family sausage/ liver stuffing, garlic mashed potatoes, good gravy, green bean casserole - triple recipe, other vegetable TBD, cranberry chutney - my own and cranberry sauce. Popovers with parmesan cheese per daughter's efforts and pumpkin pie, possibly will add an apple cranberry crisp. Plenty of champagne and Beaujo. Good chocolates later with port. I get even with the lack of creativity by reminding my family the gravy is sauce for the meat and does not belong on the potatoes. Next day I start to plan a Christmas feast and I have no limits.

Whatv about potato desserts.? My family makes a carrot/ potato pudding for Christmas - a Scottish thing most likely. Spicy and steamed - you know the Scots too poor, too frugal to do plum pudding.