Recipe
The End Of The Trail Recipe
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22566 / All my dishes 3 weeks, 4 days ago
~ THANKSGIVING PUDDING ~
Prep:60m Cook:120m Servings:8
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 22566 |
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Fans
- 1 1/2 Cup Flour
- 1 Cup Instant Mashed Potato Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/2 teaspoon Pumpkin Pie Spice
- 1/4 Cup Butter
- 3/4 Cup Brown Sugar,packed firmly
- 2 Fresh Eggs
- 1 teaspoon Vanilla
- 1 teaspoon Orange Rind,grated
- 1/4 Cup Fresh Orange Juice
- 1 Cup Pureed Pumpkin
- 1/2 Cup Walnuts,chopped
- Unseasoned Bread Crumbs
- Flaked Coconut
- Chopped Walnuts
- Rich Butterscotch Sauce
- Combine flour,potato powder,baking soda,salt and pumpkin pie spice in bowl.
- Beat the butter with the brown sugar,on high.
- Add Eggs and beat,adding the vanilla and orange rind.
- Add dry ingredients,alternately with the orange juice,beat well after each addition.
- Fold in the pumpkin,and walnuts.
- Grease an 8-cup tube mold,sprinkle with the bread crumbs,tapping out the excess.
- Pour batter into the mold.
- Cover with double thickness foil,and tie with string,tightly.
- Place on rack in kettle or steamer.
- Pour boiling water to half way up the mold,cover kettle tightly.
- Steam for 2 hours (or) until long skewer comes out clean,when inserted into center...keep the water boiling gently,adding more if need be.
- Cool the mold for about 10 minutes.
- Loosen the pudding around the edge,unmold onto antique plate,cool slightly.
- Spoon about 1/2 of the Rich Butterscotch Sauce over pudding.
- Top with coconut and chopped walnuts,adding more to the base of the pudding in the plate.
- ~Serve,cut into wedges and offer the remaining sauce.~
- Note: You may unmold the pudding and cool completely,wrap and freeze...when at 'The End' of your delightful dinner,have the pudding thawed,reheat in a 300 degree oven within its mold for about 30 minutes...You may prepare this and give as two gifts when steamed in two 4 cup molds that have been steamed for 1 1/2 hours.
Directions
- RICH BUTTERSCOTCH SAUCE:
- 1 1/4 Cups Light Brown Sugar,packed,firmly.
- 1/4 Cup Heavy Cream
- 2 Tablespoons Light Corn Syrup
- 1/4 Cup Butter
- 1 teaspoon Rum Extract
- Combine,sugar,cream,syrup,butter in saucepan.
- Heat to boiling,cook for about 1 minute.
- Remove from heat,add Rum Extract (or) Vanilla...which ever you wish.
- Serve Hot.
- ~Thanksgiving always makes me think of James Earle Fraser's ...THE END OF THE TRAIL...~
- ~James Earle Fraser sculpted 'The End of the Trail',located at The National Cowboy and Western Heritage Museum,Oklahoma City.If you ever get a chance to visit The Cowboy Hall of Fame,you will see first hand...His hand... that worked the picture of the doomed fate of the American Indian,as they suffered at the westward expansion,threatening their existence as free people on their beloved Mother Earth.A proud,valiant,spiritial,people,their strength lies in that ground.~
- ~BUT~
- Theirs are a...SPIRIT...that will...NEVER DIE!!
- Be thankful for what you have,great or small...for how fragile is a breath?
- ~ HAPPY THANKSGIVING ~
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mjcmcook 3 weeks, 4 days ago said:
~HELLO~
Thank-you so much for sharing this lovely
"5"FORK!!!!! recipe and the 'famous'
"Quote" from James Earl Fraser~
When people ask me"how are you?"
I respond~"I have everything I need for JOY!"
~All Blessings to 'You & Yours'~
~*~mj~*~
quaziefly 3 weeks, 4 days ago said:
Super Five Fork Post. Thank you so much for sharing! Love the Butterscotch Sauce!
J and M
victoriaregina 3 weeks, 4 days ago said:
None of your recipes are simple just simply wonderful!
Was good to hear the story again too!
Vickie
hungrybear 3 weeks, 4 days ago said:
Very nice
jolielives 3 weeks, 4 days ago said:
Such an extraordinary painting.
Great recipe, amazing ingredients & the most fun "marathon" of ingredients & in the preparation to product world. Yum & 5ved. Thank you for sharing this. Bookmarked.
Jo & Lee
momo_55grandma 3 weeks, 4 days ago said:
Wow! great recipe luv the sauce will and great inspiration to us all thanks high5
midgelet 3 weeks, 3 days ago said:
Wow, love this post!
gourmetana 3 weeks, 2 days ago said:
What a great post. I love it! 5 forks