Perfect Pumpkin Pudding

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This is an adaptation of a recipe which uses brown sugar and half and half that I found here: Pumpkin Pudding

Here is my take on this recipe. You won’t miss the sugar and fat!

Perfect Pumpkin Pudding

“My pie without the crust!”

1 can (15 ounces) pumpkin puree
1/2 Amber Agave
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
3 large eggs, slightly beaten
1 3/4 cups Vanilla Almond Milk

Preparation:

Brush D’Avolio EVOO into a 1 1/2-quart casserole. It also works well in a pie plate. Heat oven to 350°. If you double the recipe, bake longer and check with a knife.In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended. Pour into the prepared casserole and bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean. If desired, serve with sweetened whipped cream and cinnamon sugar for sprinkling.Serve with whipped cream.

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Lemon Chia Greek Yogurt

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Servings: 3
Prep time: 0:15
Total time: 0:15
Calories: 165
Categories: Breakfast, Dessert, Lunch

Source: JudeTheFoodie.com

Ingredients

• 2 Cups 0% Greek Yogurt
• 6 Teaspoons Chia
Zest of one Lemon
• Juice of ½ Lemon
• 2 Tablespoons Agave Nectar
• 1 Teaspoon Vanilla Extract

• 1 Oz Toasted Almonds OPTIONAL

Directions

In medium bowl combine all ingredients except almonds (optional) until smooth. Divide in three (about ⅔ Cup each) into small containers and chill for at least one hour. The longer you chill it the softer the chia becomes. Enjoy!

Made with The Recipe Box. http://www.therecipeboxapp.com/

Have a yummy day!

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Rich Golden Cake

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The Complete Everyday Cookbook 1971 http://www.amazon.com/Complete-Everyday-Cookbook-Cooking-Library/dp/B000BMWN4I I have been making this cake for 30 years…and it is a family favorite!

 

 

 

 

2 ¼ cups cake flour, sifted before measuring (Jude here: I use Softasilk http://www.pillsburybaking.com/products/details/764)

1 ½ cups sugar

3 teaspoons baking powder

1 teaspoon salt

2/3 cup soft shortening

1 cup milk

1 ½ teaspoons vanilla

3 eggs

Heat oven to a moderate temperature (350 degrees). Read the recipe through. Assemble all ingredients. Prepare two 9” x 1 ½” round layer pans or one 13” x 9” oblong pan. Combine and sift together flour, sugar, baking powder and salt into a mixing bowl. Add soft shortening, then about 2/3s of the milk. Beat with mixer at medium speed for 2 minutes, scraping the bowl constantly, or beat vigorously with a spoon 150 strokes per minute for 2 minutes. If you stop to rest, count only the actual beating time or strokes. Add remaining milk, vanilla and unbeaten eggs. Beat 2 minutes more, scraping bowl frequently. This batter will be thinner than the conventional cake batter. Pour batter into prepared pans, dividing it evenly between them. Place in the oven so that layers are staggered in opposite corners, slightly apart and away from the oven walls. The top of the cake should be about midway in the oven. Bake about 30 to 35 minutes or until cake tests done. (Jude here: once you smell the cake it is usually done) The oblong pan will take 40 to 45.

Cool 5 to 10 minutes only, then cut each layer carefully in two so you have 4 layers total. Place first piece cut side up and fill with a lemon pudding filling.

(Jude here: I made lemon curd from this recipe http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe/index.html It was only a “like” recipe and took forever so I would buy it).

 

 

Put top piece on the lemon filling and cover with a medium layer of frosting. Repeat with other cake.

 

 

  

 

Frost the cake with a white frosting http://wp.me/pSQ0s-iq and grated coconut. (Coconut aversion in our house so no coconut on our cake)

 

 

 

 

Have a yummy day! JudeTheFoodie.com