Friday, September 24, 2010

Carrot Pudding by Candy

1 c sugar
1/2 c butter or mar
1 egg
1 c grated carrots
1 c grated potatoes
1 c flour
1 cup raisens
1-1/3 teas soda
1 teas cinnamon
1 teas nutmeg
1 cup nuts (if desired)
pinch of salt

cream butter and sugar. Add egg (well beaten). then add other ingredients in order given. Mix well. Steam 3 hours. Serve hot with brown sugar sauce (ice cream or cool whip is also good)
After cooled put in freezer to store if keeping for very long.

Bottle preparation. Use wide mouthed canning jars. Oil the bottles and fill only 1/2 full. The mixture expands in bottle as it is cooked. put lids and rings on bottles, don't tighten too tight. Cook for 3 hours in cold pack or with a steamer pan. fill the steamer pan with water up to the bottom of the bottles.

If you times this recipe by 4 you will end up with 6-9 quarts.

1/2 recipe for Brown Sugar Sauce
2 c brown sugar
2 c cold water
3 Tb cornstarch
1/8 lb. butter (or 4tb)
1/2 can canned milk (not sweeten condensed)
1 teas vanilla

Add ingredients bring to a full boil.

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