|The New England Berry Book|
|by Bob Krumm|
The New England Berry Book combines the information of a field guide and the fun of a cookbook.
1 - 10 of 34 for sauce for carrot pudding
Result Page: 1
Mix together and steam 4 hours.
Cream sugar and butter; add carrots and potatoes. Add ... steam, tightly covered for 3 hours. If ... directions for steamed pudding. Grape juice sauce: Cream 1/2 ... grape juice. Serve cold.
Heat oven to ... well. Stir in carrots; pour into ... 2 tablespoons lemon sauce over each serving. ... peel and food coloring, mixing well. Cool slightly.
Put suet through ... Put potatoes and carrots through grinder and ... way before opening. Sauce: Whip cream; ... mix. Stir in sugar gradually; add vanilla.
Mix all pudding ingredients together. Put in pan and steam for 3 hours. Bring sauce ingredients to a ... mother's recipe and we continue to enjoy it each year.
Mix carrot, potatoes, raisins, ... steamer pan or double boiler. Cook 3 hours. Melt together the butter and flour; add cream and sugar. Cook until thickened.
Mix and sift ... stir in potatoes, carrots and milk. Fill ... tightly and steam for 2 hours and ... Serve with Hot Pudding Sauce. Heat all ... well blended. Serves 8.
In bowl, toss ... minutes. Add broccoli, carrot slices and onion; ... more. Combine water, pudding and bouillon; blend ... wok; cook until sauce thickens and coats ... servings. Serve with rice.
Mix together. 1 ... first mixture. This pudding will need to steam for 4 hours. A ... teaspoon of vanilla or other flavorings such as lemon, orange or almond.
Combine carrots, potatoes, shortening, ... can in pan of water and cook in the oven at 200°F. Boil until clear. Add: Juice of 3 lemons Serve over pudding.
Result Page: 1
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