"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Baked Cranberry Pudding Recipe

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Baked Cranberry Pudding image

 

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

Contributor:  
Contributor:  
Clesta Ramsey Hart (Great Grandmother's Sister)

Category:
Category:

Ingredients:  
Ingredients:  
1 c milk
1 c sugar
2 c flour
⅛ tsp salt
2 tsp powder
3 tsp butter
1 c cranberries

Vanilla sauce:
1 c sugar
2 Tbsp flour, heaping
1 c boiling water
2 Tbsp butter
1 tsp vanilla

Directions:
Directions:
Heat oven to 350. Grease a shallow pan 8 x 8 x 2 inches. Mix well the milk, sugar, and salt. Add combined flour and baking powder. Melt butter and stir until smooth. Cut cranberries in halves and fold into batter. Bake at 375 for 30 minutes. Serve warm with vanilla sauce.

Vanilla Sauce:
Mix sugar, flour, and water in saucepan. Cook until thick over medium heat. Add butter and vanilla. Stir until thick and creamy. Serve warm over baked cranberry pudding.

Personal Notes:
Personal Notes:
Favorite of Brenda's and friends. She often doubles the recipe and adds chopped dates and walnuts and bakes in a bundt pan.

 

 

 

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