Tuesday, July 22, 2008


Okay, due to a pair of requests, I am posting the PATTY'S PUMPKIN PUDDING Recipe from SuperFoods:
1/2 cup sugar
1 tsp cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger (optional; but I included)
1/4 teaspoon ground cloves (optional; but I included)
2 large eggs (with high omega-3 content - check the label!)
One 15-ounce can Libby's 100 percent pure pumpkin (NOT pie filling)
One 12-ounce can evaporated nonfat milk (or evap 2-percent milk)

MIX sugar, cinnamon, salt, ginger & cloves in small bowl. Beat the eggs in a large bowl. Stir in the pumpkin and sugar-spice mixture to the eggs. Gradually stir in the evaporated milk. POUR into a shallow ovenproof dish, about 8x8 inches; BAKE in pre-heated 350 F oven for about 40 minutes. DO NOT OVERBAKE; the center should be slightly wiggly. COOL and enjoy at room temperature or refrigerate for later use.

WE loved this Pudding; we DEVOURED this pudding over three days, just Mark and I. YUMMMMMMY !!! -- Davielle, 7-22-08

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