"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

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 (2nd Ed), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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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