Cranberry Goodin’ Puddin’

COOK'S CORNER


Published:

1 cup cranberries (wild ones work well)

¼ cup walnuts, chopped

1 egg

2 tbs shorting

¼ cup sugar (first)

½ cup sugar (second)

¼ cup melted oleo

 

Grease well an 8 inch pie plate. Spread berries over bottom. Sprinkle with ¼ cup sugar and the nuts.

Beat egg well. Add ½ cup sugar gradually and beat well. Add flour, melted oleo and shorting. Beat well.

Pour batter over top of cranberries. Bake in a slow oven (325 degrees) for 45 minutes or until crust is golden brown.

Cut like pie. Serve warm or cold with ice cream.

 

This recipe is from Jinny Kirk, a longtime resident of Chugiak and one of the founding members of the Chugiak-Eagle River Historical Society.

This desert was served to her by a friend, Jimmie King, years ago and is delicious with a glob of vanilla ice cream on the side.

 

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