Grandmaw’s Squash Pudding
Source of Recipe
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List of Ingredients
2 cups cooked yellow squash *
Water to parsley cover squash
1/2 teaspoon
1/2 cup sugar
2 large eggs
3/4 cup sugar
1/2 cup milk
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 tablespoons cornstarch
2 tablespoons milk
1 1/2 tablespoons butter or margarine
1/4 teaspoon cinnamon
1 tablespoon sugar
Recipe
Preheat oven to 350 degrees. Place cut up squash into a saucepan
with
a lid. Add water and salt, cook stirring occasionally until very
tender.
Mash enough squash to make 2 cups. To squash mixture add 1/2 cup sugar,
stir well. Set aside. Slightly beat eggs add remaining, sugar, milk,
salt, and vanilla. Beat until well blended, set aside. Dissolve
cornstarch into remaining milk mix with squash mixture. Then mix in egg
mixture. Spray a 13”x 9”x 2” baking dish with cooking spray. Pour
squash
mixture into baking dish, dot with butter. Mix cinnamon and sugar
together. Sprinkle this mixture over top of pudding. Bake in preheated
oven for about 45 minutes, or until a knife inserted in center comes
out
clean.
*You can ues zucchini but you need to peel them or your pudding will
turn a yuckey green color, it will still taste good just the color will
be off.
Note: Mom has an easier way to do this and it work well.
Place cooked squash into the bowl of a food processor. Add 1 1/4
cups
sugar and pulse machine once or twice. Add eggs, the milk, salt, and
vanilla pulse once or twice again. Mix the cornstarch with the 2
tablespoons milk, mixing well. Add this to the processor and blend
until
well mixed. Then continue as the above recipe says.
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