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Morning Star's Recipes

Desserts

Note:  These recipes are for the Microwave Oven.

Old Fashion Indian Pudding (Not really Native American)

2 cups milk, divided
1/4 cup yellow cornmeal
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 egg, beaten
1/4 cup molasses
1 tablespoon melted butter or margarine
Vanilla ice cream

  1. Pour 1 1/2 cups milk into a 1 1/2 quart casserole. Heat on simmer for 5 minutes.

  2. Combine cornmeal, sugar, salt, cinnamon, and ginger. Stir into hot milk.

  3. Cook, uncovered, on simmer for 4 minutes. Stir well.

  4. Beat together egg, molasses, and butter. Stir a small amount of hot milk mixture into egg mixture. Return to casserole. Stir well.

  5. Cook, uncovered, on simmer for 6 minutes.

  6. Pour remaining 1/2 cup of old milk carefully over top of pudding. Do not stir. Cook, uncovered, on simmer for 3 minutes, or until set.

  7. Let stand 10 to 15 minutes before serving.

  8. Serve warm, topped with vanilla ice cream.

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Devil's Food Cake

2 cups sifted all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/2 cup shortening
2 cups sugar
1/2 cup cocoa
1 teaspoon vanilla extract
1/2 cup buttermilk
2 eggs, lightly beaten

  1. Grease the bottoms of two 8-inch round cake dishes. Line the bottoms with 2 layers of waxed paper.

  2. Sift together flour, baking soda, and salt. Set aside.

  3. Cream together shortening, sugar, cocoa, and vanilla until light and fluffy.

  4. Measure 1 cup water in a 2-cup measuring cup. Cook for about 2 1/2 minutes, or until water comes to a boil. Let stand.

  5. Stir boiling water, buttermilk, and eggs into creamed mixture and beat well. Add sifted dry ingredients all at once and beat well.

  6. Divide mixture between prepared cake dishes.

  7. Cook, uncovered, one layer at a time on bake for 5 minutes.

  8. Cook on high for 4 minutes. Remove from oven and let stand until cake is cool.

  9. Turn out of dishes and cool thoroughly. Frost as desired.

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