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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


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       Volume I - March 21, 2008

Cake Crumb Pudding

Serves: 6


        

  Download this recipe.

2 cups milk
2 tablespoons sugar
2 eggs lightly beaten
2 cups white cake coarsely crumbled dry or yellow cake}
1 teaspoon vanilla extract or to taste


Heat oven to 375° F. Heat milk and sugar to almost boiling. Gradually stir hot mixture into eggs; blend well. Add cake crumbs and vanilla. Spoon into 6 6-ounce custard cups; place cups in a 9 x 13-inch pan and pour in boiling water halfway up cups. Bake 40 to 50 minutes or until a knife inserted in center comes out clean. Serve warm or chilled with fresh berries, a spoonful of berry jam, or half-and-half.

Note: This pudding may also be baked in a 8-inch square baking dish and placed into a roasting pan with boiling water poured to a depth of 1 inch. Use same test for doneness as above.


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