November 21, 2017
Breads, Fruit, Budget-Friendly,
Cooking For A Crowd, Fall/Autumn, Potluck, Sunday Dinner, Winter, Steam, Low Cholesterol, Low Fat, Vegetarian, Make it from scratch, Flour, Sugar, Kosher Dairy more
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"Recipe source: Sift (Fall 2015)
This uses leftover winter fruits and vegetables -- what you have on hand
Makes 2 loaves"
In a bowl combine the dry ingredients (flours-spices).
In another bowl combine the wet ingredients (yogurt - fruit). Blend the wet mixture into the dry mixture.
Place the batter into one 2-quart pudding mold or two 1-quart pudding molds or two cleaned and greased cans that will hold 1 quart of liquid.
Place the mold in a kettle or saucepan on top of something to keep them off the bottom of the pan. The kettle should be deep enough so its lid can coffer the pudding containers. A slow cooker will also work well.
Fill the kettle or slow cooker with boiling water 2/3 of the way up the mold. Cover, bring the water to a simmer and steam the puddings for 2 hours, adding water if necessary.
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