CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668dab14   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Steamed Carrot Pudding   
    Categories: Vegetables, Potatoes, Fruits, Sauces   
         Yield: 8 Servings   
       
       1/2 c  Butter; softened   
       1/2 c  Granulated sugar   
         2 lg Eggs; room temp, lightly   
              - beaten   
         1 ts Vanilla extract   
         1 c  A-P flour   
         1 ts Baking powder   
         1 ts Baking soda   
         1 ts Table salt   
         1 ts Ground cinnamon   
       1/2 ts Ground nutmeg   
       1/4 ts Ground cloves   
         1 c  Shredded peeled carrots   
         1 c  Shredded, peeled potatoes;   
              -  uncooked   
         1 c  (ea) raisins, chopped dates,   
              - nuts   
      
   MMMMM-----------------------VANILLA SAUCE----------------------------   
       1/2 c  Sugar   
         2 tb Cornstarch   
       1/4 ts Table salt   
         2 c  Cold water   
       1/4 c  Butter; in cubes   
     2 1/2 ts Canilla extract   
           ds Ground nutmeg   
       
     In a large bowl, cream butter and sugar until light and   
     fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine   
     the dry ingredients and spices; gradually add to creamed   
     mixture. Stir in the carrots, potatoes, raisins, dates   
     and nuts.   
        
     Pour into a well-greased 6-cup pudding mold or metal   
     gelatin mold. Cover with foil. Place on a rack in a   
     stockpot. Add 1 in. boiling water to stockpot; cover and   
     boil gently for 1 1/4 to 1 1/2 hours or until a   
     toothpick inserted in the center comes out clean,   
     replacing water as needed. Let stand for 5 minutes   
     before unmolding.   
        
     Meanwhile, in a small saucepan, combine the sugar,   
     cornstarch and salt. Stir in water until smooth. Bring   
     to a boil over medium heat; cook and stir for 1-2   
     minutes or until thickened. Remove from the heat. Stir   
     in the butter, vanilla and nutmeg.   
        
     Serve sauce with warm pudding.   
        
     Ann Searcey, Kettering, Ohio   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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