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Subject:
From:
LIZ DECLEENE <[log in to unmask]>
Reply To:
LIZ DECLEENE <[log in to unmask]>
Date:
Thu, 2 Dec 2004 13:48:02 -0700
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<<Disclaimer: Verify this information before applying it to your situation.>>

When the original recipe went through messed up I just fixed it by pasted in my grad mother's recipe which I use and just subtitute the Ruby Range Baking Mix.  I never thought about the fact that 60 years ago they used wheat.  I am sorry for all the aconfusion.

Thanks for all you who are keeping me honest!

                         Christmas Cranberry Steamed Pudding

 

1 egg

1/4 cup molasses

1/4 cup honey

1 1/2 cups Ruby Range Baking Mix www.therubyrange.com

2 cups cranberries cut in half and mixed with 1/2 of the above flour.

1 teaspoon baking powder

1/3 cup boiling water with 1 teaspoon baking soda

Mix egg, molasses, and honey.

Mix in all flour with baking powder

Add boiling water with soda.

 

Put in greased and floured 3 1/2 cup mold.

Cover with double layer of aluminum foil and tie with a string or cover with the lid to the mold.

Put mold in a large kettle with 2" of boiling water on top of the stove and cover the pot.

Gently cook - be sure it is hot enough to steam, but not bubbling.

 

Steam 21/2 hours.   Serves 6 - 8

 

To reheat pudding, steam 15 minutes.

 

Hard Sauce
1 cup butter

1/2 cup cream

1/2 cup honey or 1 cup sugar

1 Tablespoon rice flour

1 teaspoon each almond extract and vanilla extract

 
Melt butter, mix in flour, honey, cream and vanilla.  Cook on low for a few minutes, until it thickens a little.  Can be made ahead and reheate

* All posts for product information must include the applicable country *

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