Amish Woodford Pudding Food

AMISH WOODFORD PUDDING

Steps:

• Preheat the oven to 325*. cream the butter and sugar for 7 minutes in a stand mixer bowl on medium.
• Add the eggs, one at a time, blending well.
• After each addition, then blend in the jam.
• Add the baking soda to the sour milk and stir, then add to the egg mixture and blend well. In small bowl,whisk together the flour, cinnamon, nutmeg and salt.
• Add the flour mixture to the egg mixture and combine until all the ingredients are just blended.
• Pour the batter into a greased 8x8" pan and bake for 45 minutes -- or the top of cake is golden brown and springs back when touched with your finger.
• Remove from the oven and cool on wire rack. Prepare the saue; in a medium saucepan, melt the butter over medium heat.
• Add the sugars and cream and bring to a boil, stirring frequently.
• Boil and stir for 1 minute. cool slightly, then stir in the vanilla and salt.
• To serve, cut the pudding into squares and serve with the hot sauce.

AMISH CINNAMON PUDDING

Steps:

• Mix sauce ingredients first and set aside.
• For sauce:.
• In a medium sauce pan, combine brown sugar, water, butter and salt.Bring to a boil and boil for 5 minutes.Remove from heat and add vanilla.Stir well and set aside.
• BATTER:.
• In a mixer bowl, combine flour, sugar, baking powder, cinnamon, and salt. Combine the milk, melted butter, and vanilla and add all at once to the flour mixture. blend quickly. Spread in an oiled 9x13 pan, then pour the reserved sauce mixture over the tip.DO NOT MIX IN -- Scatter pecans over the top --
• Bake for 40-45 minutes or until the center bubbles up.
• Serve warm with cream or ice cream -- I used Cool Whip --
• I must say -- this pudding reheats well in the microwave --
• Pour Step1 over it and sprinkle with a few chopped nuts, if desired.
• Bake 45 minutes at 350*.
• Serve with whipped cream or thawed non dairy whipped topping.

AMISH BREAD PUDDING

Steps:

• Soak torn bread in cream.
• Add sugar and butter, beaten eggs, cinnamon, salt and vanilla, stirring to blend.
• Put into a buttered baking dish.
• May add a little chopped citron, chopped raisins or dates if you wish.
• Bake approximately 40 minutes in a 375 oven.

AMISH CORN PUDDING

Steps:

• Preheat oven to 350.
• Butter a 1 1/2 quart souffle or round baking dish and place in the oven (If doubling the recipe, use a 2 1/2 quart dish).
• Meanwhile, in a large bowl, with an electric mixer on high, beat the eggs, flour, sugar, and pepper until smooth.
• Stir in the milk, creamed corn, and corn kernels and pour into the hot dish.
• Dot with the butter and sprinkle with the paprika.
• Bake, uncovered, for 40 minutes or until set.
• Let stand for 10 minutes, then sprinkle with the chopped parsley.

AMISH BREAD PUDDING

Steps:

• Preheat oven to 350°F
• Grease the smaller of the two baking dishes with butter, and put the remaining butter in the saucepan with milk sugar.
• Place over medium heat, stirring occasionally, until the butter is melted.
• Whisk eggs in mixing bowl and add hot milk slowly while whisking constantly.
• Stir in vanilla and salt.
• Place bread cubes in buttered baking dish, and sprinkle with raisins.
• Pour milk over bread cubes and stir slightly.
• Sprinkle with cinnamon if you like.
• Place the smaller baking dish in the larger one.
• Pour hot water in the larger dish until it goes 1/2 way up the smaller dish.
• Carefully set both dishes in preheated oven.
• Bake til set- about one hour.
• Serve with light cream or milk if desired.