Aunt Nans Cranberry Pudding Food

NAN'S CRANBERRY SAUCE

Steps:

• Bring 2 cups of water to a boil, then remove from the heat. Stir in the gelatin until completely dissolved, 1 to 2 minutes. Add 1 cup cold water, the cranberry sauce and pineapple. Mix well, ensuring you break apart any large chunks of the cranberry sauce. Pour into a 9-by-13-inch pan. Cover and place in the refrigerator until firm, 3 1/2 to 4 hours.
• Beat together the cream cheese and powdered sugar with a hand mixer until smooth, about 1 minute. Add the milk and mix until completely combined. The frosting should be thick but still pourable. Carefully spread the cream cheese frosting in a thin layer over the cranberry sauce. Zest the orange directly over the frosting. Serve up in individual squares.

AUNT NAN'S CRANBERRY PUDDING

Steps:

• To make the pudding: Preheat oven to 325 degrees.
• In a medium bowl, cream butter and sugar; add evaporated milk and water.
• Using a spoon, stir in flour, salt, baking soda, and cranberries.
• Line 8 sections of muffin pan with paper liners. Spoon batter into muffin pan (it will thick).
• Bake at 325 degrees for 30 minutes.
• To make the butter sauce: Put butter, sugar, evaporated milk, and water in a medium sized sauce pan.
• Bring to a boil, stirring constantly, about 2 minutes.
• Remove pan from heat.
• Add vanilla.
• Pour warm sauce over warm muffins.

APPLE CRANBERRY PUDDING

Steps:

• Preheat oven to 350F.
• Peel, quarter, core and slice the apples.
• Put them in a saucepan with the brown sugar, cinnamon and cranberries bring to the boil and simmer for 1 to 2 minutes.
• Pour this mixture into a greased ovenproof dish, 3 inch deep, 9 inch diameter, (the dish needs to be deep to avoid fruit bubbling out during baking).
• Cream the butter and sugar until light and fluffy.
• Add the beaten eggs a little at the time and incorporating them well before adding more egg.
• Fold in the ground almonds.
• Spoon this almond cake mix on top of the apple-cranberry mixture in the dish and even it out a little bit.
• Put the dish in the oven and bake for 45 to 55 minutes.

STEAMED CRANBERRY PUDDING WITH BUTTER SAUCE

Steps:

• To prepare pudding, butter a 6-cup soufflé dish. Set aside a large pot with a lid that will hold a water bath.
• 2. Place cranberries in a medium saucepan. Cover with water. Cover and cook over medium heat until cranberries begin to burst and water is absorbed, about 15 minutes.
• 3. Beat together egg, sugar and molasses. Combine baking soda and 1/3 cup hot water; stir well. Add to egg mixture. Combine salt and flour; add to egg mixture. Do not overmix. Stir in cranberries.
• 4. Pour batter into prepared soufflé dish. Cover with foil. Place dish in the large pot. Add several inches of water. Cover pot and bring water to a boil. Reduce heat, cover and simmer 70 to 90 minutes, until firm. Unmold onto a serving platter.
• 5. To prepare sauce, combine all ingredients in a saucepan. Cook over low heat until thickened, about 30 minutes, stirring occasionally. Place warm sauce in a bowl or pitcher to pass with the pudding.

AUNT IDA'S APPLE CRANBERRY NOODLE PUDDING

Steps:

• Set oven rack in the middle position; preheat oven to 350°.
• Coat a 13 x 9 inch ovenproof glass baking dish with vegetable spray.
• Cook noodles in a large pot of boiling water for 7-10 minutes, or until just tender.
• Drain noodles and rinse under cold water.
• Place noodles in a big bowl.
• Add in melted butter, 1/4 cup sugar, and 1 teaspoon cinnamon.
• Whisk eggs with pineapple juice to blend, add to noodles, and stir to combine; set aside.
• Mix the remaining 1 teaspoon cinnamon with remaining 1/4 cup sugar and toss with apples in another bowl.
• Spread half of the noodles in prepared baking dish; add all of the apples in an even layer.
• Spread cranberry sauce over the apples.
• Sprinkle evenly with walnuts.
• Layer remaining noodles on top.
• Topping: toss melted butter with walnuts to coat and scatter over top of pudding.
• Sprinkle with brown sugar.
• Bake 35 to 45 minutes, or until pudding is bubbling and top is golden brown.
• Serve warm or at room temperature.
• Store leftovers in a clean dish covered with wax paper in the refrigerator.

AUNT NAN'S CHEESE BALL

Steps:

• Mix everything together except the walnuts.
• Refrigerate for about an hour.
• Divide the mixture in 2, roll into balls and then roll in chopped walnuts.