SWEET POTATO AND PINEAPPLE PUDDING
3 pounds sweet potatoes, peeled and shredded
2 cans (8 oz.) crushed pineapple in unsweetened juice, undrained
1 can (12 oz.) evaporated milk
1 1/4 cups brown sugar, firmly packed
6 T. margarine or butter, cut in cubes
3 eggs, slightly beaten
1 t. ground cinnamon
1/2 t. nutmeg
Lightly grease Crock Pot.
In Crock Pot, combine sweet potatoes, pineapple, evaporated milk, brown sugar, margarine, eggs, cinnamon, and nutmeg. Cover and cook on low 7-8 hours or on High 4 hours, stirring every 2 hours until the potatoes are tender.
Serve hot or at room temperature.
NOTE: This dish may appear to be curdling, however it will come together toward the end of the cooking.
Serve 10 - 12.
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HONEY ORANGE AND APPLE NUT BREAD PUDDING
(Breakfast doesn't have to be bacon and eggs!)
2 cups all purpose flour
1/2 cup English walnuts
2/3 cup plus 1/4 cup sugar
1 1/2 cups orange juice
3 t. baking powder
1/2 cup honey
1 t. salt
2 T. margarine or butter, melted
8 T. margarine or butter cut into cubes
1 1/3 cups sour cream
1 cup milk
4 T. powdered sugar
2 medium tart apples, such as Granny Smith,peeled cored and cut into cubes
1 t. cinnamon
Lightly grease the inside of the Crock-Pot.
In a mixing bowl, mix the flour, the 2/3 cups sugar, the baking powder, and salt.
Cut the margarine with a pastry blender or with 2 knives until the mixture resembles coarse meal.
Stir in the milk to form a stiff dough.
Spread the dough into the bottom of the Crock Pot.
Sprinkle the apples and walnuts over the layer of dough.
Do not stir. I
n another mixing bowl, combine the orange juice, honey, 1/4 cup sugar, the melted margarine, and cinnamon.
Pour over the apple mixture.
Do not stir.
Cover and cook on HIGH for 2-3 hours or until the apples are tender.
DO NOT COOK ON LOW.
In a small bowl, whip the sour cream and powdered sugar.
Serve warm with dollops of the sour cream mixture.
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