The End Of The TrailFrom 22566 4 years ago
- 1 1/2 Cup flour shopping list
- 1 Cup Instant Mashed potato Powder shopping list
- 1 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 1 1/2 teaspoon pumpkin pie spice shopping list
- 1/4 Cup butter shopping list
- 3/4 Cup brown sugar,packed firmly shopping list
- 2 Fresh eggs shopping list
- 1 teaspoon vanilla shopping list
- 1 teaspoon orange rind,grated shopping list
- 1/4 Cup fresh orange juice shopping list
- 1 Cup Pureed pumpkin shopping list
- 1/2 Cup walnuts,chopped shopping list
- Unseasoned bread Crumbs shopping list
- flaked coconut shopping list
- Chopped walnuts shopping list
- Rich butterscotch Sauce shopping list
- Combine flour,potato powder,baking soda,salt and pumpkin pie spice in bowl. shopping list
- Beat the butter with the brown sugar,on high. shopping list
- Add eggs and beat,adding the vanilla and orange rind. shopping list
- Add dry ingredients,alternately with the orange juice,beat well after each addition. shopping list
- Fold in the pumpkin,and walnuts. shopping list
- Grease an 8-cup tube mold,sprinkle with the bread crumbs,tapping out the excess. shopping list
- Pour batter into the mold. shopping list
- Cover with double thickness foil,and tie with string,tightly. shopping list
- Place on rack in kettle or steamer. shopping list
- Pour boiling water to half way up the mold,cover kettle tightly. shopping list
- 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. shopping list
- Cool the mold for about 10 minutes. shopping list
- Loosen the pudding around the edge,unmold onto antique plate,cool slightly. shopping list
- Spoon about 1/2 of the Rich butterscotch Sauce over pudding. shopping list
- Top with coconut and chopped walnuts,adding more to the base of the pudding in the plate. shopping list
- ~Serve,cut into wedges and offer the remaining sauce.~ shopping list
- 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. shopping list
How to make it
- 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.~
- 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 ~
People Who Like This Dish 6
The Cook22566 TX
The Rating11 people
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 'Yo...moremjcmcook in Beach City loved it
Very nicehungrybear in Miner loved it
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 & Leejolielives in The Catskill Plateau loved it
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