Maple Pudding Pie + A Homemade Maple Pudding Recipe

 Maple Pudding Pie

Maple Pudding Pie plus + Homemade Maple Pudding Recipe 

This Maple Pudding Pie + A Homemade Maple Pudding Recipe will make the perfect addition to your easter dinner. This recipe for homemade Maple pudding was one of the handwritten recipes I inherited when my Nana passed away a few months ago. I made this pudding a few times and, although, delicious I thought it needed to be in a pie. So that’s what I did, of course. Although I did cheat a little. Since I was making a homemade pudding I decided to buy a store bought pie crust. And since I never made meringue, I had to search for a recipe for it. Here is the recipe I used MERINGUE RECIPE except I used 6 Tablespoons of sugar and 3 egg whites and I baked it at 325 for 25 minutes. If it does not get as brown as you would like it on the top then put it under the broiler for a few seconds.

Since I like to keep my writing short and sweet I am going to quickly give you a few pointers on making this homemade Maple Pudding ( Pie).

# 1 – If you are like me and do not have a double boiler, that is not a problem. You can easily make your own double boiler by placing a metal bowl on top of a dutch oven. When filling your dutch oven with water make sure that the metal bowl is not in the water but slightly above it.

#2 – As soon as you turn your water on to boil begin to prepare the rest of your ingredients. In the metal bowl that is sitting on top of your dutch oven ( Make shift double boiler) OR double boiler, add the milk and maple syrup. Then in a second bowl (smaller) add cornstarch, salt, egg yolks and 1/4 cup of milk. In a third bowl add your egg whites. I normally use 2 whisks and a fork when I do this. I use a whisk for the maple syrup and milk, a whisk for the cornstarch and egg yolk mixture, and a fork to mix the egg whites.

#3 – And this is the last thing I want to tell you but is also the MOST important. When adding the eggs to the hot milk and maple syrup mixture it is VERY important that you add them slowly and whisk briskly without stopping! If you fail to do this you will end up with bits of cooked egg in your pudding, and trust me, you don’t want that.

This is really an easy recipe if you follow my pointers. I hope you will give it a try and I hope you enjoy it as much as I do. =)


Nana’s Chocolate Pound Cake

chocolate bundt cake

December was a difficult month for me to say the least. I lost a grandparent to cancer, which I talked about in my previous blog post, Orange Chiffon cake from 1948, but I also lost a job. I only had the job for a few months. I started out as part time and somehow ended up assistant manager… whoa! Although I liked the job, it wasn’t where my heart was. My heart belongs here, at home, with my baby boy ( he is now 4 =) ) and my blog. So when things started to get rough at work I saw it as a way out and took it.

It’s funny how sometimes God puts you in a situation to teach you more about yourself, isn’t it? Although I quit my job and was feeling guilty and worthless, I learned 3 very important things about myself:

#1 People are going to let you down sometimes – People are going to hurt you, it’s part of life. Sometimes people choose to hurt you on purpose and sometimes it’s just an accident. In the end, we are all people, we all make mistakes, and we all have our own struggles. So I’m slowly learning that I need to forgive and forget, let go and let God.

#2 Stick up for yourself, you’re worth it! –  I have learned that I need to stick up for myself, I’m worth it. This is something that I have struggled with my entire life. I feel like God has big plans for me and learning to stick up for myself is a must for the next door to open. I will tell you this much if that job was a test from God, to see if I would stick up for myself, I failed. I got a big F for failure on that one. But the good news is that we serve a God of second chances, a forgiving God. So I guess if God can forgive me then I need to forgive myself  and make sure I am prepared to pass the next text.

#3 Do what makes YOU happy – After losing my job, I had a long talk with my mom about everything. I told her how I felt like a failure and that my blog was not near as good as other ones I have seen. She said to me ” Emily, do you like to blog?” I said “Yes! I love it!” “so do it!” she said. Then she said to me ” Do what makes you happy! You don’t have to be good at it as long as it makes YOU happy. You will become good over time.” That kinda stuck with me. And it is so true. I have seen a huge improvement in my blog from when I first started till now. So I guess that means I am slowly starting to get good at it?? 😉

well, you know what they say. You live, you learn, and you eat cake… lots of cake. So enough with the life lessons and lets get to this cake recipe. This is another recipe of Nana’s. Last week was Orange Chiffon Cake from 1948 and this week is Chocolate Pound cake. This was one of my Nana’s specialties and also my sister and I’s favorite.

Chocolate Pound Cake

3 sticks butter (softened)

3 cups of sugar

3 Cups of Flour ( sifted)

5 heaping Tablespoons of cocoa (sifted twice)

1/2 teaspoon baking powder

1/4 teaspoon salt

1 Cup Milk

2 teaspoons vanilla

5 eggs

10X sugar to dust cake with ( optional)

Pre-heat oven to 325 degrees In a mixing bowl

In a mixing bowl, add sifted flour and cocoa, baking powder, and salt. Whisk together and set aside. Using a stand mixer, cream together butter and sugar. While stand mixer is still running add one egg at a time. Once eggs are mixed in slowly add mixing bowl of dry ingredients alternately with milk; add vanilla. Bake in a greased and lined bundt cake pan or angel food cake pan at 325 for 1 hour and 15 minutes. When cake is finished baking it will look slightly moist on the top, like it should continue baking for another 5-10 minutes, you want it to look like this. Allow cake to cool. Go around the edges of the cake with a butter knife and turn cake out on a plate, top side up if using an angel food cake pan. Dust cake with 10X sugar

* Instead of lining the pan you could grease the pan and dust it with cocoa, that’s how I did it.


Orange Chiffon Cake ~ Recipe from 1948

orange chiffon final

Orange Chiffon Cake ~ Recipe from 1948

I lost my Nana 3 weeks ago. After a 4 year battle with cancer, cancer finally won. When you know where you are going, death doesn’t have to be a sad or scary thing but rather a celebration. I use the word celebration because I know my Nana is no longer suffering. In fact, I bet she is up in heaven horseback riding this very moment… she loved horses. Cancer may have taken her flesh  but it couldn’t take her soul. No. that belonged to Jesus. I fully believe that she took her last breath here on earth and her very next breath in heaven, in the presence of our Saviour.

My Pap has been going through some of Nana’s things and came across her cookbooks that she had gathered over the years. Along with the cookbooks came a manilla envelope filled with old, old, hand written recipes. He passed them all to me. I am so honored. So I will be cooking my way through them, one by one, for the next year and sharing them with you all.

The first recipe that really caught my eye was a recipe for orange chiffon cake. The index card that it was written on is so old and discoloured that I couldn’t help but to make this recipe first. Oh, and did I mention the date on the card? 1948!! It’s funny how a little slip of paper can have such huge history behind it. My sweet Aunt Kat (Nana’s sister) told me that this cake was a recipe that my great, great, grandma used to make. Aunt Kat also told me that Gladys ( My great, great grandma) made this cake for the actor Cliff Robertson and he ate 5 pieces!! I wasn’t sure who cliff Roberston was so I had to look him up, but I was sure that it wouldn’t be difficult to eat 5 pieces of this cake. It is seriously amazing! It is kind of a cross between an angel food cake and a bundt cake. It has a vibrant orange flavor and a light and fluffy texture. And to ice the cake, a thick glaze that is entangled with orange zest.

Orange Chiffon Final

I made this cake a few times already. I am going to explain to you what I have found to be the easiest way to make it. The first thing I did was split the ingredient list into 3 groups, they are as follows: Dry ingredients, wet ingredients, and egg whites.

1.) First I took the dry ingredient group and mixed them together in a bowl.

Group 1: Dry Ingredients 

2 1/4 Cup flour

1 1/2 Cup sugar

3 teaspoons baking powder

1 teaspoon salt

2.) Next, in a separate bowl, I added all the wet ingredients

Group 2: Wet Ingredients 

3 oranges ( zest and juice all 3. Make sure there are no seeds in the juice!)

1/2 Cup oil

7 egg yolks ( put the whites in a separate bowl, you will be using them)

3/4 cup of water or juice ( Now, let me explain this to you. What you want to do first is zest all 3 oranges and set the zest aside. Next juice the oranges. If you can get 3/4 of a cup from the oranges that’s great, use it! But if not and you fall just under 3/4 cup of juice then fill your measuring cup the rest of the way up with water. That’s how I usually have to do it.)

2 teaspoons vanilla

Now combine the wet and dry ingredients. Mix well with a whisk.

3.) In a third bowl ( I use my kitchen aid mixer) add the egg whites 

Group 3: egg whites 

7 egg whites

1/2 teaspoon cream of tarter

Beat egg whites and cream of tarter on high for 4 minutes, until stiff and fluffy.

gently fold in the zest from all three oranges, which is about 2 teaspoons of zest.

Gently fold the egg white mixture in with the batter.

How to bake it:

Pour into a greased angel food cake pan or chiffon pan. Take the middle oven rack out, and place the other oven rack 2 up from the bottom. Preheat oven to 325 degrees and bake for 55 minutes. Let cool for 10-15 minutes. Gently take a knife around the cake, then turn out onto a tea cloth. Let cake finish cooling. Once the cake is completely cool, ice the cake.


Cheesy Bacon Ranch Au Gratin potatoes

Bacon Ranch Au gratin

 

Recently I had the pleasure of making these thick and creamy potatoes Au Gratin from A Kitchen Hoor’s Adventures. They were a huge hit, and I will be making them again in the very near future. If you have yet to check out A Kitchen Hoor’s Adventures, then you’d better get hopping. She has so many delicious recipes that will leave you drooling. Trust me..

Catch her on facebook, also! – A Kitchen Hoor 

My Bacon Ranch Potatoes Au Gratin was adapted from A Kitchen Hoor’s recipe, thick and Creamy Potatoes Au Gratin. I had no garlic or gruyere cheese in the house. But, what I did have, was bacon, ranch packets, and shredded cheddar cheese. It’s hard to go wrong with those three ingredients. Add some potatoes and a few more ingredients to the mix and you have yourself a delicious pan of bacon ranch au gratin potatoes. YUM!

Bacon Ranch Au Gratin Potatoes 

Ingredients:

4-6 medium to large potatoes ( about 6 cups sliced)

1/2-pound bacon

1 Ranch seasoning packet

3 C. milk

1/2 stick butter

1 1/2 C. shredded cheddar cheese ( mild)

2 Tbsp. flour

salt and pepper to taste

Directions:

Peel and wash potatoes; slice thinly using a mandolin slicer. In a microwave safe bowl, melt butter. Add potatoes to the bowl of melted butter, salt, and pepper to taste. Use hands to toss potatoes in the melted butter, salt and pepper, so each potato gets coated well. Place half the potatoes, evenly, in the bottom of a greased 13 X 9 cake pan, sprinkle, evenly, with 1/2 cup of the cheese; Repeat once. Using kitchen shears, or a sharp knife, cut or slice bacon into small bite sized pieces. Cook bacon in a medium to large saucepan over medium-high heat. Once the bacon has finished cooking, drain grease, and reserve 1 Tbsp. of cooked bacon for the top. Add milk, ranch packet, and flour to the saucepan of cooked bacon. Still on medium-high heat, wait for the milk mixture to come to a boil, use a whisk to scrape the brown bits up from the bottom of the pan, whisking often. As soon as milk mixture comes to a boil, turn off the burner, and carefully remove it from the heat, pour evenly over top the cheese and potatoes. Cover with foil and bake at 425 degrees for 50 minutes. Take foil off, and evenly sprinkle 1 Tbsp. of the reserved bacon and the last 1/2 C. of cheese. Bake and additional 10 minutes or until cheese is brown and crispy.

~Cookie Monday~ Chocolate Chip Sprinkle Cookies * Guest Post from Butter Basil and Breadcrumbs

 

As most of you know, Cookie Monday was passed on to me by my good friend Prudy, from Butter Basil and Bread- crumbs. Prudy and I started blogging around the same time; it has been such a pleasure learning and growing with her. I am always anxious to see what she has cooked up! and today she is sharing her recipe for Crispy Chocolate Chip Sprinkle Cookies. Can you say yum??!

Prudy, take it away my friend…

sprinkle cookies (Prudy)

 

It is such a pleasure to be back at the Burlap Kitchen for another Cookie Monday!  
Because it has been so nice outside, and everyone’s spirits are high, I wanted to make something a little more festive, so I thought that these delicious Crispy Chocolate Chip Sprinkles Cookies would be the perfect cookie to make Cookie Monday a happy and festive day! 
If you like crispy cookies, then these are the cookie for you!
Don’t let the instructions scare you away… these cookies are so quick and easy to bake!  Believe me, if you know me…then you know that I cannot bake. Well, I bake, but I usually stick to the basics like these chocolate chip cookies.  It’s definitely the sprinkles that make them pretty, and make it look like I worked in the kitchen all day and all night, when in fact, they only take about an hour from start to finish! 
Thank you, Emily…for inviting me back. I’m thrilled to be here…and hope that you like these cookies!  
Crispy Chocolate Chip Sprinkles Cookies
2/3 cup vegetable shortening
1 1/2 cups packed brown sugar
1 tablespoon milk
2 tsp vanilla
2 eggs
1 3/4 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 cup mini chocolate chips
1 cup chocolate chips (milk, dark, or white..your preference)
1/2 cup colored sprinkles (Jimmies)
1/2 cup finely chopped walnuts

Heat the oven to 350 degrees.

  • Line two baking sheets with parchment paper. 
  • In mixing bowl, beat together the shortening, brown sugar, milk and vanilla until creamy. Add the eggs, one at a time, beating well between additions. 
  • In a small bowl, sift together the flour, salt, and baking soda, and gradually add to the egg mixture just until blended.
  • Stir in the chocolate chips.
  • Spoon the cookie dough into a pastry bag with a #807 Ateco tip,  Pipe 3 inch lengths of the cookie dough onto the baking sheets, about 2 inches apart.  (I was able to fit nine lines of cookie dough onto one baking sheet). 
  • Bake for 8 minutes (or until the cookies are set).  Cool for 2 minutes on the baking sheet before removing to a cooling rack.  Cool completely. 
  • On a small plate, combine the sprinkles and walnuts.  
  • Melt the chocolate chips in a microwave safe bowl.  Cook in the microwave for 1 minute, remove and stir.  There will still be clumps of chocolate chips, but they will melt as the chocolate continues to sit. If they don’t seem to melt quickly enough, place back into the microwave for 15 seconds, remove, and stir.
  • Spread the melted chocolate all around the edges of the cookie, and then dip into the walnut/sprinkle mixture.  Let dry on a cooling rack in a single layer about 1 hour. 
  • Store in a covered plastic container for up to one week. 
  • Enjoy!
sprinkle cookies 2 (Prudy)

Catch Butter Basil and Breadcrumbs on Facebook!

Cookie Monday!~Peanut Butter Sandwich Cookies~ Guest Post From Butter Basil & Breadcrumbs

 

Cookie 1
 Today I am running out of time to get this posted! But I wanted to quickly take some time and thank Prudy from Butter Basil & Breadcrumbs  for this delicious #Cookie Monday Post! =)
Take it away my friend:
Prudy
I was so happy when Emily asked me to share a recipe for cookie Monday…It is such a pleasure to be here!  
Emily and I met quite a few months ago, and became fast friends. She’s been such a joy, and such a wonderful help to me in these last few months, teaching me everything she has learned about blogging. I truly enjoy our friendship, and feel blessed to have met her. 
So when Emily asked me to share a cookie recipe, I was more than happy to join in on the fun!  I wanted to make something special for Emily, because I adore her… and I decided to go with a peanut butter sandwich cookie with peanut butter and chocolate fudge swirl filling. 
Because I can’t bake to save my life, it had to be an easy cookie, but one that would look like it took all day in the kitchen.,. You know, like I know what I’m doing in the baking department.  And if anyone of you are anything like me… then this is the cookie for you!  It’s easy.  It’s pretty.  And it’s delicious!  
It’s the cookie to impress.
Thank you, Emily…for including me on Cookie Monday…It is truly an honor to be here… and even more so to call you my friend..
Peanut Butter Sandwich Cookies with Peanut Butter and Chocolate Fudge Swirl Filling

 

The Peanut Butter Cookie
1/2 cup butter
1/2 cup vegetable shortening (such as Crisco)
1 cup peanut butter
2 eggs
1 tsp vanilla
1 1/4 cups brown sugar
3/4 cup granulated sugar
2 1/2 cups flour
2 tsp baking soda
1 tsp salt
 Small bowl of granulated sugar for rolling the cookie dough
Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.
In a small mixing bowl, combine the flour, baking soda, and salt.  Set aside until ready to use.
In a large mixing bowl, cream together the butter, vegetable shortening, peanut butter, eggs, vanilla, brown sugar, and granulated sugar until fluffy.
Add the flour mixture to the creamed mixture, and beat until fully combined.
Roll the dough into 1” balls, and roll around in granulated sugar.  Place the cookie dough balls about 2” apart onto the parchment paper lined baking sheet, and with a fork, press lightly to flatten each ball with a criss-cross pattern.
Bake for 10-12 minutes.  Remove from the oven, and let sit for 3 minutes before removing from baking sheet. Cool completely on a cooling rack.
Fill a pastry bag with half peanut butter filling, and half chocolate fudge filling.  Choose two cookies that are the same size, and begin filling them by piping the filling onto the bottom of one cookie, and top it off with the second cookie, making sure the the bottoms of the cookies are to the inside of the sandwich.  Repeat with remaining cookies.
Store in a plastic container with a lid for up to a week (if they last that long!).  Makes 3 dozen sandwich cookies.

 

The Peanut Butter Filling
6 cups powdered sugar
1 cup peanut butter
1/2 tsp salt
2 tsp vanilla
1/4 to 1/3 cup milk
Combine all ingredients in a large mixing bowl.  Start with 1/4 cup milk, and slowly add more until the filling reaches the consistency you desire.  (You want it to be light enough to pipe through the pastry bag, but thick enough to hold the sandwich together. Mix on high speed until light and fluffy.

 

The Chocolate Fudge Filling
3 cups powdered sugar
1 cup dark cocoa powder
1/2 cup butter
1/4 tsp salt
1 tsp vanilla
1/4 to 1/3 cup milk
Combine all ingredients in a large mixing bowl.  Start with 1/4 cup milk, and slowly add more until the filling reaches the consistency you desire.  (You want it to be light enough to pipe through the pastry bag, but thick enough to hold the sandwich together. Mix on high speed until light and fluffy. 
Catch Prudy On facbook! – Click here 

Cookie Monday ~ Old Fashioned Iced Oatmeal Cookies ~ Guest post from Prairie Gal Cookin’

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Today Ashley from Prairie Gal Cookin’ is joining us with her recipe Old Fashioned Oatmeal Cookies for cookie Monday. Ashley, we are so excited to have you; and even more excited to dive into this cookie recipe.

As Prudy always said, take it away my friend:

Before I can share this yuummy recipe with all of you, I just wanted to thank Emily for letting me be a part of her Cookie Mondays! It’s so much fun to meet new bloggers and stumble across fun recipes – Which is exactly whatis happening here on Cookie Mondays!

When Emily asked me if I would be a part of CM, I had one recipe pop into my head – These Old-Fashioned Iced Oatmeal Cookies. They are a breeze to make and the simple little icing you whip together to dip them in just pulls the whole cookie together and throws it over the top!

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Old-Fashioned Iced Oatmeal Cookies

My favorite part about these cookies is that they aren’t your normal oatmeal cookie – These are “dipped-icing” cookies, and full of flavor thanks to the cinnamon and nutmeg in them. They won’t last long in any household! (So it might be necessary to stash several away for yourself after you make them!)

Cookies:

2 cups quick cooking oats (or old-fashioned)

2 cups flour

1 T. baking powder

1/2 t. baking soda

1/2 t. salt

2 t. cinnamon

1/2 t. ground nutmeg

1 cup butter, room temperature

1 cup brown sugar, packed

1/2 cup sugar

2 eggs, room temperature (or run under hot water for 30 seconds)

1 t. vanilla

Icing:

2 cups powdered sugar

3-5 T. milk

1 t. vanilla (or a little less, just depends on your preference!)
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college

1. Preheat oven to 350 degrees and line cookie sheets with waxed paper.

2. Start by pulsing the oats in a food processor several times.

3. In a large bowl, combine the pulsed oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

4. In the bowl of a stand-mixer, beat the butter on high 30 seconds.

5. Add the sugars and beat until fluffy.6. Add in the eggs, one at a time, beating until yolk just barely disappears into batter.

7. Adding 1/3 of the flour at a time to the batter, mix well.

8. Drop the balls of cookie dough onto the lined cookie sheets and bake for 10 – 12 minutes or until bottoms are just starting to brown.

9. Cool on cookie sheet for 2 – 3 minutes and then finish cooling on a cookie rack.

10. When cookies are cooled, mix together the powdered sugar, milk, and vanilla for icing.

11. Dip the cookies into the icing (face down). Let the icing set-up and then dip them all again.

12. Let icing set-up again and store in an air-tight container.

13. Enjoy!

* Catch Ashley on facebok! – Prairie Gal Cookin
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