DESSERTS
Reading edition
SAUCY PUDDING
1 cup sifted enriched flour 1 teaspoon soda ½ teaspoon salt ½ teaspoon ginger ¾ teaspoon cinnamon ¼ cup sugar 2 tablespoons shortening ½ cup GRANDMA’S MOLASSES 1 egg ¼ cup hot water ½ cup GRANDMA’S MOLASSES 1½ cups cold water ½ teaspoon vanilla
Heat oven to 375° F. (moderate). Sift together first five ingredients. Cream sugar, shortening, and molasses. Beat in egg. Add hot water alternately with flour mixture. Pour batter into a greased 8x8x2-inch pan. Mix remaining ingredients and pour over unbaked pudding. Bake 35 minutes or until done. Serve warm, in squares, with sauce spooned over each serving.
YIELD: 8 servings.
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MOLASSES CORNSTARCH PUDDING
⅓ cup cornstarch ½ cup cold milk ¼ teaspoon salt 2 cups hot milk 2 eggs, beaten ½ cup GRANDMA’S MOLASSES 2 tablespoons butter or margarine 2 teaspoons vanilla
Mix first three ingredients in top of double boiler. Add hot milk. Cook over boiling water until mixture is thick, clear, and smooth, stirring constantly. Mix eggs and molasses; slowly add to hot mixture. Cook over hot water until pudding is thick, stirring constantly. Stir in butter or margarine and vanilla. Pour into individual dessert dishes. Chill.
YIELD: 6 servings.
INDIAN PUDDING
¼ cup corn meal 2 cups hot milk ½ teaspoon salt ⅛ teaspoon soda 3 tablespoons sugar 1 tablespoon butter or margarine ⅓ cup GRANDMA’S MOLASSES 1 cup cold milk
Heat oven to 275° F. (slow). Mix corn meal and hot milk. Cook until thick (about 15 minutes), stirring constantly. Remove from heat. Stir in remaining ingredients. Pour mixture into a one-quart casserole. Bake 2 hours. Serve warm with ice cream, whipped cream, or plain.
YIELD: 6 to 8 servings.
Spiced Indian Pudding: Add ½ teaspoon each, ginger and cinnamon.
MOLASSES ICE CREAM
1 rennet tablet 1 tablespoon cold water 2 cups light cream ¼ cup sugar ¼ cup GRANDMA’S MOLASSES 1 teaspoon vanilla
Turn refrigerator control to coldest point. Set out ice tray. Crush rennet tablet; dissolve in cold water. Mix cream, sugar, and molasses; warm over low heat to 110° F. (lukewarm), stirring constantly. Add vanilla and dissolved rennet tablet. Pour, at once, into ice tray. Do not move until set (about 10 minutes). Freeze in ice cube unit of refrigerator until almost stiff. Turn into a bowl. Beat until smooth. Return to ice tray. Freeze until stiff (3 to 4 hours).
YIELD: 6 servings.
Molasses Coffee Ice Cream: Add ¼ cup cold, double-strength coffee.
WEST INDIES ICE CREAM SUNDAE
Pour 1 tablespoon GRANDMA’S MOLASSES over each serving of vanilla ice cream. Top with ginger snap or molasses cooky crumbs.
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STEAMED COLONIAL CUSTARD
3 eggs ¼ cup GRANDMA’S MOLASSES ¼ teaspoon salt 1 teaspoon vanilla 2 cups scalded milk
Beat eggs slightly; add molasses, salt, and vanilla. Stir in hot milk. Pour mixture into 6 custard cups; cover each with metal foil. Place cups on rack or jar lids in pan of hot water, coming half-way to top of cups. Cover pan tightly. Steam over low heat until knife inserted in center comes out clean (about 15 minutes). If water around cups is allowed to boil, custards will curdle. If desired, place a marshmallow in each cup before filling with mixture.
YIELD: 6 servings.
Baked Colonial Custard: Bake custards in shallow pan of hot water in slow oven (300° F.) until knife inserted in center comes out clean (40 to 50 minutes).
PLUM PUDDING
2 cups sifted enriched flour ¼ cup sugar 1 teaspoon salt 1 teaspoon soda 1½ teaspoons cinnamon ½ teaspoon cloves 2 eggs, beaten ¾ cup GRANDMA’S MOLASSES ¼ cup shortening, melted 2 cups chopped, pitted dates 2 cups chopped raisins 1 cup sliced citron ¼ cup milk or cider
Sift together first six ingredients. Add eggs, molasses, and shortening. Mix well. Add fruit; mix well to coat each piece with the mixture. Stir in milk or cider. Pour batter into 2 one-quart molds, filling each ⅔ full. Cover with tight-fitting lids or metal foil. Steam 3 hours. Steam individual molds (custard cups or gelatin molds) 1½ hours. Serve hot with hard sauce, foamy sauce, or whipped cream.
YIELD: 18 to 20 servings.
BAKED APPLES
8 tart cooking apples ½ cup sugar 1 teaspoon cinnamon ½ cup GRANDMA’S MOLASSES Hot water
Heat oven to 350° F. (moderate). Peel 1-inch strip around stem of apple; core, being careful not to cut through the blossom end. Place in baking pan about 3 inches deep. Mix sugar, cinnamon, and molasses; pack in center of apples. Pour hot water (about ¼ inch deep) in pan around apples. Cover. Bake 30 minutes. Uncover. Bake 20 minutes or until apples are tender, basting occasionally.
YIELD: 8 servings.
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APPLE DESSERT WITH STREUSEL CRUMBS
2 tablespoons sugar ¼ teaspoon nutmeg ⅛ teaspoon salt ¼ teaspoon grated lemon rind 6 large tart cooking apples ¼ cup GRANDMA’S MOLASSES 1 tablespoon lemon juice ¼ cup butter or margarine ⅓ cup sugar 2 tablespoons GRANDMA’S MOLASSES 1 cup sifted enriched flour
Heat oven to 375° F. (moderate). Mix first four ingredients. Slice apples ⅛ inch thick. Arrange in alternate layers with sugar mixture in a 6x10x2-inch casserole. Dribble molasses and lemon juice over apples. Cream butter or margarine, sugar, and molasses; add flour. Mix to a crumb consistency; sprinkle over apples. Bake 50 minutes or until apples are tender and crumbs are brown.
YIELD: 6 to 8 servings.
Pear Dessert with Streusel Crumbs: Replace apples with pears.
BROILED BANANAS
4 firm bananas ¼ cup GRANDMA’S MOLASSES 1 tablespoon lemon juice 2 tablespoons butter or margarine
Cut peeled bananas in half, lengthwise. Arrange in baking dish. Mix molasses and lemon juice; pour over bananas. Dot with butter. Place under broiler heat (350° F.) 10 to 12 minutes, basting occasionally.
YIELD: 4 servings as a dessert or 8 servings as a meat accompaniment.
BAKED PEARS
6 large, fresh, cooking pears ¾ cup sugar ¼ cup GRANDMA’S MOLASSES 2 cups water 6 whole cloves 2 sticks cinnamon
Heat oven to 350° F. (moderate). Wash unpeeled pears. Cut a thin slice from bottom of each pear; stand upright in baking pan. Mix remaining ingredients in saucepan; cook until sugar is dissolved and pour over pears. Cover. Bake 35 minutes. Uncover. Bake 15 minutes or until pears are tender.
YIELD: 6 servings.
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