Fireside Steamed Cherry Pudding Food

CHERRY PUDDING

Steps:

• Preheat oven to 350 degrees. Grease an 8-inch square-baking pan. Combine flour, brown sugar, baking powder, and salt in a medium bowl. Add milk, shortening, egg, and vanilla; stir just until combined. Fold in cherries and pour into greased pan. Bake 25 to 30 minutes or until center springs back when lightly pressed. Cool 15 minutes. Cut into 6 rectangles and serve warm from pan with warm milk to pour over it, if desired.

FIRESIDE STEAMED CHERRY PUDDING

Steps:

• throughly grease tube mold.
• stir together breadcrumbs, 3/4 cup sugar, flour, baking powder, and salt in a large bowl.
• stir in egg yolks one at a time,
• carefully fold in 1 1/2 cups Cherry pie filling, butter, almond extract, and food color.
• Beat egg whites in another bowluntil foamy gradually add 1/4 cup sugar.
• keep beating until stiff peaks form.
• fold about 1/3 of whites into Cherry mixture.
• blend and then fold in remaining egg.
• fold in chocolate chips.
• pour batter into tube moldif top is open close with foil.
• cover mold with wax paperand tie with string.
• place a rack in a large kettlepour water to top of rack.
• heat water to boilingplace mold on rack.
• simmer about 1 1/2 hours.
• remove from heat and cool for 5 minutes.
• remove cover unmold into serving plate serve with cherry whipped cream.
• For cherry whipped cream.
• beat cream with powdered sugar in a large bowl until stiff.
• fold in remaining pie fillingand 1/2 teaspoon almond extract.

CRANBERRY-CHERRY STEAMED PUDDING

Steps:

• Butter a 7 1/2 cup steamed pudding mold and set aside. In a medium saucepan combine the cranberries, sugar, orange juice and cinnamon. Set over medium-high heat, and bring to a boil. Reduce heat to medium, and simmer uncovered, stirring occasionally, for 10 minutes, or until cranberries break down and mixture thickens. Remove from heat and cool completely.
• Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, and set aside. Reserve remaining cooked cranberry mixture for batter. Meanwhile, prepare the hot-water bath: Fill a large, 11-by-5 1/4-inch pot one-third full with water. Set over high heat, and bring to a boil. Reduce heat to low, and keep at a simmer until pudding is ready to cook.
• In a large bowl beat together the butter and brown sugar with an electric mixer until creamy and smooth, about 3 minutes. Add the eggs and vanilla and beat well. Add the remaining cooked cranberry mixture and beat well. Stir together the flour, baking powder and salt. Alternate adding the flour mixture and the milk to the batter, beating well after each addition. By hand stir in the dried cranberries, dried cherries and pecans.
• Place a folded towel in the bottom of the water bath pot. Pour batter into prepared pudding mold to within a 1/2 inch of the top. Put cover on mold or if there is no cover, cover with a round of parchment paper and then aluminum foil, and secure with a rubber band. Carefully place mold in water bath on towel. Water should come about half way up the sides of the mold. Cover the water bath and keep water at a simmer for 2 hours 20 minutes or until a cake tester inserted into pudding comes out clean. Watch water levels and add more hot water to water bath as needed to keep water level half way up the sides of the mold.
• Remove mold from water and cool on a wire rack. Run a knife around edge of pudding in mold to loosen. Invert onto a platter and serve warm. Alternately, pudding may be unmolded, covered with plastic and chilled overnight. Serve cold or reheat cut slices lightly in microwave before serving.