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Squash Pudding Recipe

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This recipe for Squash Pudding, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Bourgeois
Added: Wednesday, April 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 to 8 squash
6 oz evaporated milk or 1 whole can condensed milk
3 tsp vanilla
1 cup flour
2 whole eggs and 4 yolks (save whites for meringue)
4 tsp. baking powder
3/4 block melted butter
1 can crushed pineapple
1 1/2 - 2 cups sugar
1 can ancel coconut

Directions:
Directions:
Peel and clean inside of squash. Boil, drain and mash well in large bowl. Add eggs, milk, sugar, baking powder, vanilla, butter and flour to squash and mix well. Add crushed pineapple and again mix well. Pour into 13x9 baking pan and bake at 350 until golden brown. Remove from oven and spread Ancel coconut evenly over pudding.

Meringue:

Beat 4 egg whites until fluffy. Gradually add 8 tbls. sugar and 1/2 tsp. vanilla extract. Beat until meringue forms stiff peaks. Spread over coconut and bake again until meringue is golden brown.

Number Of Servings:
Number Of Servings:
approx. 12
Personal Notes:
Personal Notes:
Ancel coconut is optional.

 

 

 

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