Free Online Recipes

Ingredients:

• Ice cream:
  • 1 quart vanilla ice cream or frozen vanilla yogurt, slightly softened
  • 1 1/2 teaspoons ground nutmeg
• Pudding:
  • 1/4 cup yellow cornmeal
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 2 tablespoons, 1/4 stick, unsalted butter
• 2 large eggs
• 1/2 cup mild-flavored light molasses
• 2 tablespoons packed golden brown sugar
• 2 tablespoons sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/3 cup dark or golden raisins

Directions:

• Ice cream:
  • Stir ice cream and nutmeg in medium bowl to blend.
  • Cover with foil and freeze.
  • Can be prepared 3 days ahead. Keep frozen.
• Preheat oven to 300 F. Butter 8×8x2-inch glass baking dish.
• Combine cornmeal and salt in heavy medium saucepan.
• Gradually whisk in 21/2 cups milk.
• Whisk over medium heat until mixture boils.
• Reduce heat to medium-low and simmer until mixture is thick and creamy, stirring often, about 10 minutes.
• Whisk in butter. Remove from heat.
• Whisk eggs, molasses, brown sugar, sugar, ground ginger and cinnamon in large bowl.
• Gradually whisk in hot cornmeal mixture. Stir in raisins.
• Pour pudding into prepared baking dish.
• Pour remaining 1/2 cup milk over pudding. Do not mix into pudding.
• Place pudding dish in large roasting pan.
• Pour enough hot water into roasting pan to come halfway up sides of pudding dish.
• Bake pudding until just set, about 1 hour 30 minutes.
• Remove pudding from roasting pan. Cool until lukewarm, about 20 minutes.
• Spoon warm pudding into shallow bowls. Top with scoop of ice cream.

Ingredients:

• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can cream style corn
• 1/2 cup margarine, softened
• 1 cup sour cream
• 1 (8.5 ounce) package dry cornbread mix

Directions:

• Preheat oven to 350F. Lightly grease a 2 quart casserole dish.
• In a medium bowl, mix together the whole kernel corn, cream style corn, margarine, sour cream and corn bread mix.
• Pour into the prepared casserole dish.
• Bake for 45 minutes in the preheated oven or until a knife inserted in the center comes out clean.

INGREDIENTS:

bread and biscuits from a week’s worth of cooking.
milk
2 eggs
sugar
cinnamon
vanilla

DIRECTIONS:

Use the bread and biscuits from a week’s worth of cooking.Break all the crumbs up in a large bowl. Add 2 eggs and 3/4 cup sugar and 1 tsp each of cinnamon and vanilla.Begin to mix in milk until you have a very thick cake-like batter.Spoon mixture into a well buttered 8 by 8 square pan and bake for about 30 minutes at 350 degrees.Cool, cut into squares.Kids love this. Our mom made it for us growing up in the 30’s and 40’s and it was a huge hit. It tastes wonderful.

34% calorie reduction from traditional recipe.

INGREDIENTS:

2 cups fat-free milk
2/3 cup Equal® Spoonful*
4 tablespoons stick butter, melted
1 egg
2 egg whites
1 teaspoon cinnamon
1/4 teaspoon salt
4 cups (3/4-inch cubes) day-old cinnamon raisin bread

DIRECTIONS:

Combine milk, Equal®, melted butter, egg and egg whites, cinnamon and salt in large bowl. Stir in bread cubes.
Spoon mixture into ungreased 1 1/2 quart rectangular casserole. Bake in preheated 350°F oven 30 to 35 minutes or until pudding is set and sharp knife inserted near center comes out clean. Makes 6 servings.

INGREDIENTS:

1 1/2 lb. white sliced bread
1 1/2 pint of whole milk
7-8 teaspoons mixed spice
12 oz brown sugar
4 medium eggs beaten
7 oz shredded suet
2 lb. luxury dried mixed fruit
2 oz glace cherries chopped
butter to grease tin
confectioner’s sugar
grated nutmeg (optional)
10″ x 13″ meat tin

DIRECTIONS:

Preheat oven to 350F (180C) (gas mark). In a large bowl, soak bread in milk for 10 minutes. Stir well to break bread up and add the mixed spice, sugar and eggs. Stir in suet and fruit.
Grease a 10″ X 13″ meat tin with butter. Pour in mixture. Grated nutmed can be sprinkled on prior to cooking if desired.

Cook in the center of the oven for 1 1/2 TO 1 3/4 until firm to the touch. Sprinkle with desired amount of confectioner’s sugar.

Allow to cool and cut into squares. Wrap in foil to keep moist, and fresh.

NGREDIENTS:1 cup mashed cooked pumpkin
1/3 cup plus 3 Tbsps. milk
3 oz. unsalted butter, melted
2 eggs, lightly beaten
2 Tbsps. plus 2 tsps. honey
1 cup brown sugar, firmly packed
2 cups self-raising flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/3 cup plus 3 Tbsps. slivered almonds
baking paper
foil
1/3 cup plus 3 Tbsps. maple syrup

DIRECTIONS:

Grease a pudding steamer well (6 cups capacity). Combine first 6 ingredients in a medium bowl and mix well. Stir in remaining ingredients, except syrup. Pour into prepared steamer. Cover with greased round of paper, then foil. Secure with string or lid. Place steamer in a large saucepan with enough boiling water to come halfway up side of steamer. Boil, covered, about 2 hours or until firm. Turn onto plate. Serve with maple syrup and cream, if desired.