"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Maggie's Raisin Pudding Recipe

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This recipe for Maggie's Raisin Pudding, by , is from Phyllis Giles Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Phyllis Giles
Added: Monday, January 5, 2009


2/3 c. brown sugar
3/4 c. milk
1 c. flour
1 T. cinnamon
1 rounded T. baking powder
3/4 c. raisins
1/2 c. nuts

Mix and pour into boiling dip made of:
1 c. brown sugar
1 T. butter
2 c. water

Bake in a 9x9 pan for 20-30 minutes at 350 degrees.




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