Amish Woodford Pudding Recipes

AMISH WOODFORD PUDDING

Steps:

• Preheat the oven to 325*. cream the butter and sugar for 7 minutes in a stand mixer bowl on medium.
• Add the eggs, one at a time, blending well.
• After each addition, then blend in the jam.
• Add the baking soda to the sour milk and stir, then add to the egg mixture and blend well. In small bowl,whisk together the flour, cinnamon, nutmeg and salt.
• Add the flour mixture to the egg mixture and combine until all the ingredients are just blended.
• Pour the batter into a greased 8x8" pan and bake for 45 minutes -- or the top of cake is golden brown and springs back when touched with your finger.
• Remove from the oven and cool on wire rack. Prepare the saue; in a medium saucepan, melt the butter over medium heat.
• Add the sugars and cream and bring to a boil, stirring frequently.
• Boil and stir for 1 minute. cool slightly, then stir in the vanilla and salt.
• To serve, cut the pudding into squares and serve with the hot sauce.

AMISH CINNAMON PUDDING

Steps:

• Mix sauce ingredients first and set aside.
• For sauce:.
• In a medium sauce pan, combine brown sugar, water, butter and salt.Bring to a boil and boil for 5 minutes.Remove from heat and add vanilla.Stir well and set aside.
• BATTER:.
• In a mixer bowl, combine flour, sugar, baking powder, cinnamon, and salt. Combine the milk, melted butter, and vanilla and add all at once to the flour mixture. blend quickly. Spread in an oiled 9x13 pan, then pour the reserved sauce mixture over the tip.DO NOT MIX IN -- Scatter pecans over the top --
• Bake for 40-45 minutes or until the center bubbles up.
• Serve warm with cream or ice cream -- I used Cool Whip --
• I must say -- this pudding reheats well in the microwave --
• Pour Step1 over it and sprinkle with a few chopped nuts, if desired.
• Bake 45 minutes at 350*.
• Serve with whipped cream or thawed non dairy whipped topping.

AMISH BREAD PUDDING

Steps:

• 1. In medium saucepan, over medium heat, heat milk just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
• 2. Combine sugar, eggs, cinnamon, nutmeg and vanilla. Beat with electric mixer at medium speed for 1 minute. Slowly add milk mixture.
• 3. Place bread in a lightly greased 1 1/2 qt casserole.
• 4. Sprinkle with raisins if desired. Pour batter over bread.
• 5. Bake at 350F for 45 to 50 minutes or until set. Serve warm.
• 6. Note: If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cup (the sauce has the other 1/3 c)
• 7. For Sauce: Mix everything together and bring to boil for 3-4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding