Cranberry Goodin’ Puddin’
COOK'S CORNER
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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