Combine in a very large bowl and mix well. Place in an airtight container and use for the following recipes:
Corn Meal Muffins, Corn Meal Pancakes, Corn Meal Waffles and Whole Corn Pancakes.
Sift everything together, except meal.
Stir in meal.
Then add remaining ingredients.
Beat 1 minute. Bake in greased pan 20 minutes at 425\u00b0.
Combine milk, corn meal, tapioca, ginger and salt.
Heat until thickened and it just starts to boil.
Stir constantly to mix in the corn meal.
Remove from the heat and add the molasses.
Pour into a buttered 1 1/2-quart deep baking dish.
Bake at 300\u00b0 for 1 1/2 hours or until well set.
Serve with vanilla ice cream.
mixing bowl combine almond meal, chopped walnuts, dried fruit, spices
inch thickness. Cut with Christmas cookie cutters and arrange on
uickly, combine ice cream and Christmas pudding in a medium bowl
tir while they make a Christmas wish.
Spoon the batter
Sift flour.
Measure and sift with baking soda, salt and baking powder.
Mix with corn meal.
Combine bacon fat, sugar and eggs.
Add sour milk.
Combine with dry ingredients.
Beat only until smooth.
Fill well-oiled muffin pan 2/3 full.
Bake in hot oven (435\u00b0) for 15 to 20 minutes.
ell.
Add flax seed meal, flours and pulse until just
Cut out picture from Christmas card, then with pinking shears, cut construction paper about 1/4 inch larger than the picture. Hold 2 pieces together and punch a hole in the top with hole punch.
Take approximately 4 inches of ribbon, double it over, put the looped end through punched hole and pull the two cut ends through the loop and tighten.
Tie tag to package.
These can be made from any size Christmas card.
Write to and from on the construction paper.
CHRISTMAS PUDDING:
Mix all ingredients for the Christmas Pudding together well.
Put into 1-pound coffee cans or other cans that have been greased.
Put a piece of foil over the top securely.
Set cans in water and steam for 3 hours, watching that the water does not boil away.
Serve with Sherry Sauce on top of each piece.
SHERRY SAUCE:
Beat eggs well.
Put sugar and butter in a bowl and work with fingers.
Add the beaten eggs and then beat again with mixer.
Add the sherry and mix well.
In a double boiler, melt caramels, butter, and milk. Keep water in the bottom of pot to a minimum boil.
Dip one marshmallow into melted mix using a fork (or something sharp).
Remove, and roll in Christmas colored Rice Krispies.
Place on tray covered with wax paper.
Repeat until bag of marshmallows is finished.
Freeze marshmallow balls if desired.
Enjoy.
Mix juice, syrup and ginger ale together well.
Add Christmas Ice Ring.
Place lime sherbet in bowl.
Stir in 1/4 Cool Whip until smooth*.
Spoon into crust.
Place raspberry sherbet in bowl.
Stir in 1/4 Cool Whip until smooth*.
Spoon on top of lime sherbet/Cool Whip mixture.
Cover with remaining Cool Whip.
Freeze about 4 hours or until firm.
Let stand about 10 minutes before serving. Garnish with Christmas candy.
Store pie in freezer.
Crumble Christmas pudding into a jug. Add the rest of the ingredients and blend with a hand blender until smooth and fluffy. Leave to chill in fridge for approximately 4 hours.
Blend the mixture again before serving with a little extra milk until you have froth. Pour straight into chilled shot glasses.
Whisk the egg yolks with the sugar until thick and pale.
Break up the Christmas pudding with a fork and distribute it evenly through the yolk mixture.
Add the rum and mix.
Whip the cream until soft peaks and fold into the mixture.
Whip the egg whites, stiffly, and fold into the mixture.
Transfer to a container and freeze for several hours until set.
This ice cream does not require beating during freezing.
up sugar, the malt-o-meal & sour cream and baking soda
Cook corn meal.
Turn cooked corn meal into greased 2-quart casserole.
Level top of corn meal with spoon.
Melt butter in skillet and saute mushrooms 3 minutes.
Add tomato sauce and stir. Pour over cooked corn meal.
Sprinkle with cheese and pepper. Bake in oven at 350\u00b0 for 30 minutes.
Scald milk.
Add butter, sugar and salt.
Bring to boil and slowly add corn meal.
Stir until thickened.
Put aside.
Cool until lukewarm.
Dissolve yeast in warm water.
Stir into mush. Add eggs.
Add flour for soft dough.
Let rise double.
Punch down.
Let rise again.
Make into rolls or roll out and cut with glass.
Butter top of rolls and sprinkle corn meal.
Bake at 350\u00b0 for 15 minutes.
Delicious!
In a large saucepan, boil 3 cups water and salt. In small bowl, mix corn meal and cold water.
Gradually stir corn meal mixture into salted boiling water; cook 5 minutes, stirring constantly.
Cover and continue cooking on low heat 10 minutes, stirring occasionally.
Serve hot with milk and sugar.
Yield: 6 servings.