November 25, 1994 archive

North Pole Plum Pudding


Plum Pudding


2 large cans of plums
1 loaf of cinnamon raison bread (16oz.)
2 packages of jello custard pudding mix
2 tbsp. light brown sugar
4 extra large eggs
1 quart of whole milk
1 tsp. vanilla


Begin French toasting the raison bread.

Beat 2 eggs and about 2/3 cup of milk and 1 tsp. of vanilla. Dip the bread and fry in buttered pan until golden brown. Do the entire loaf.

Line the bottom and sides of a deep bowl with the French toast. Drain the plums of all liquid and remove the pits. Allow them to drain until they are as dry as possible.

Place the plums in the bottom of the bowl. Sprinkle with the brown sugar. Cut the remaining French toast into 1 inch cubes. Sprinkle cubed toast into the bowl. Prepare the custard according to the package directions, add two egg yolks to the custard mixture for richer results.

Pour over the bowl ingredients. Sprinkle with ground nutmeg and chill overnight or until custard is well set. Serve with whipped cream or hard sauce.

North Pole Melting Moments Cookies


Melting Moments Cookies


1 c. butter
2 c. flour
1/2 t. vanilla
1 egg yolk
3/4 c. brown sugar

1. Cream butter and sugar.
2. Add egg yolk, vanilla, and flour.
3. Mix well and form into little balls, placing them on an ungreased cookie sheet.
4. Press down with a fork.
5. Bake at 15 mintues at 375′

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