EASTERN BLUEBIRD PUDDING
No you don't use bluebirds in this! The eastern bluebird cannot eat the seeds in most feeders. This "pudding" will attract the bluebird to your feeder.
Provided by mary winecoff
Categories Peanut Butter
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In a large saucepan, bring water and margarine to a boil. Slowly add grits, stirring and cooking until mixture begins to thicken.
- Remove from heat and add peanut butter and, if desired, raisins and peanut hearts.
- Mix well and place in feeders. Freeze excess for future use.
Nutrition Facts : Calories 4638.3, Fat 231.9, SaturatedFat 48.1, Sodium 2312.9, Carbohydrate 545, Fiber 44.2, Sugar 27.3, Protein 113.5
PUDING DE CASTAñAS (PORTUGUESE CHESTNUT PUDDING)
Although the title says "Pudding", it is actually more like a flan. I haven't tried this yet, but just had to save it for ZWT because I love chestnuts. Since they are time consuming to prepare and peel, I would personally buy the ready-to-use chestnuts sold at Williams-Sonoma.
Provided by Jostlori
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1/2 cup sugar and the rum in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color. Pour immediately into a metal ring mold and tilt to cover entire bottom with liquid caramel.
- Preheat oven to 325 degrees.
- Place the cream in a saucepan over medium heat and stir while heating, but do not let it come to a boil. Set aside.
- In a large bowl, beat the eggs, yolks and sugar until smooth and light yellow in color. Add vanilla and mix well.
- Add the chestnut puree and mix well. Pour the hot cream into the chestnut mixture and stir until smooth and all ingredients are incorporated evenly.
- Fit a dish towel in the bottom of a high-sided pan that will accomodate the ring mold. Place the metal ring mold in the pan, then place both on the oven rack.
- Pour the pudding mixture into the ring mold, then carefully pour the boiling water into the larger pan to a level that reaches halfway up the side of the ring mold.
- Bake pudding until set, about 1 hour or until a knife comes out reasonably clean. Cool flan on a metal rack, then refrigerate for at least 3 hours, but preferably overnight.
- To unmold, run a rubber spatula around edge of mold, all the way down to the bottom and all the way around.
- Place the serving platter over the mold, then quickly flip over so that the flan slips onto the serving plate.
- Scoop any leftover caramel onto the flan and serve.
- Note: you can also make these individually in small ramekins.
Nutrition Facts : Calories 370.6, Fat 28.8, SaturatedFat 16.8, Cholesterol 249.5, Sodium 71.9, Carbohydrate 23.1, Sugar 21, Protein 5.9
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