lady_myfanwy: (campfire cauldron)
[personal profile] lady_myfanwy
INGREDIENTS:
1/2 cup sugar, divided
2 tablespoons cornstarch
1 3/4 cups 1% low-fat milk
1 large egg
1/2 cup canned unsweetened pumpkin
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
cooking spray
1/4 cup chopped walnuts
dash of salt
1/4 cup heavy whipping cream

COOKING DIRECTIONS:

1. Combine 6 tablespoons sugar and 2 tablespoons cornstarch in a medium saucepan over a medium heat. Combine milk and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat.

Published on Cooking Light Magazine, November 2010, page 182

2. Combine pumpkin and the next 4 ingredients (through ground nutmeg) in a bowl, stirring well. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly (do not boil). Divide pudding evenly among 4 dessert bowls, and cover surface of pudding with plastic wrap. Chill.

3. Line a baking sheet with foil, and coat foil with cooking spray. Place the remaining 2 tablespoons sugar, walnuts, and a dash of salt in a small nonstick skillet; cook over low heat until sugar dissolves and is golden (about 3 minutes", stirring frequently to coat nuts. Transfer mixture to prepared baking sheet, and cool completely. Coarsely chop nuts.

4. Place cream in a bowl. Beat with a mixer at high speed until stiff peaks form. Top each serving with 2 tablespoons whipped cream and about 1 tablespoon nuts.

Yield: 4 servings.

Calories - 288
Fat - 12.8 g (sat 5g, mono 3.1g, poly 3.9g)
Protein 6.9g
Carb 38g
Fiber 16g
Chol 78mg
Iron 1 mg
Sodium 190mg
Calc 167mg
[identity profile] myfanwy-65.livejournal.com
Garlic Paste

2 oz pork fat
3 T lard or vegetable oil
4 – 5 garlic cloves, peeled

In a food processor, chop the pork fat and garlic to a smooth paste. In
a small skillet, heat the lard or veg oil until it is hot but not
smoking, Add the garlic-fat paste, cook over low heat until barley
golden. Remove skillet from heat, and let cool to room temperature.
Garlic paste keeps for one month in refrigerator, in a jar with a
tight-fitting lid. Enjoy garlic paste with any ramen dish.

Read more... )

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