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Suet Pudding Cooked in a Coffee Can

  ----- Original Message ----- 
  From: Wendy 
  Sent: Thursday, December 04, 2008 3:30 PM
  Subject: Please help me find this recipe!

Dear Mr. Phaedrus--

I stumbled across your site doing a Google search for a recipe my mother insists exists 
from when I was a child (I am 39 now). You have very many similar recipes on your site, 
but she is quite adamant that the following ALL apply to ONE recipe:

1. It is a holiday pudding, similar to fig
2. It has mincemeat as a key ingredient
3. It also involves suet
4. It is prepared in a coffee can, which in turn is steamed within a crock-pot/slow cooker 
 (NOT a Dutch Oven)

All my searching has come up short of finding ONE recipe that has ALL of these exact stipulations. 
Could you please be of some assistance? Please reply at your earliest convenience--Mom is buying 
jars of mincemeat in bulk, with the intent of giving this pudding out as presents! Thank you so 
much in advance for your gracious help, and have a blessed Holiday Season!


Hello Wendy,

Sorry, I cannot find such a recipe that is specifically steamed in a crockpot. However, I think that possibly the recipe that your mother had was the below recipe adapted to use a crockpot.



2 c. finely chopped beef suet
1 jar mince meat
2 eggs
1 c. molasses
1 c. brown sugar
3 c. sifted flour
4 tsp. baking powder
2 tsp. ginger
1 c. evaporated milk
1 tsp. nutmeg
1 tsp. cinnamon
3/4 c. raisins
1 tsp. brandy
1 tsp. vanilla

Mix all dry ingredients; add eggs, milk, etc.  Mix well.  Grease 5 pound coffee can. 
Pour ingredients in can and cover with waxed paper and rubber band to hold waxed paper 
in place.  Place coffee can in boiling water; let boil for 3-4 hours on medium heat. 
Remove from heat; let stand to cool for 1-2 hours.  Pudding should look moist on top. 
Then turn can upside down onto plate to remove.

Thank you SO much! I showed it to my mother, and she's sure this is it! I so appreciate your help!


Date Nut Pudding

  ----- Original Message ----- 
  From: debbie 
  Sent: Wednesday, December 03, 2008 1:56 PM
  Subject: recipe search

  my grandmother used to make a holiday only dessert
  then my aunt made it for the family after grandma passed away
  well my aunt was a "i have it in my head" cook and when she
  passed away she took the recipe with her.
  my grandmother was born and raised in paris, kentucky...maybe that will
  aide in your search for the recipe.
  all i can tell you is that it has dates, pecans and it is rich rich rich 
  and very sweet...but so good when i asked my aunt how she made it all she 
  said was"it is so easy...2,2,& 2 uhhhh she forgot to tell
  me 2,2 & 2 what ! it was baked in a 8x8 sq pan..and we whipped cream for 
  the top...
  please help if able !
  thanks in advance

Hi Debbie,

I could not find any recipes that fit the "2, 2, & 2". Below are the date nut pudding recipes baked in an 8" square pan that I could find.


  Date  Nut  Pudding

  1 pkg. dates
  1 tsp. soda, dissolved in 1 c.boiling water

  Pour water over dates and let stand until other ingredients are mixed.
  1 1/2 c. brown sugar
  1/2 c. butter, softened
  2 eggs
  1 c. chopped pecans
  1 tsp. vanilla
  Pinch of salt

Add date mixture.  Add:1 1/2 c. sifted flour

Beat well.  Bake in 8 or 9 inch square pan (greased and floured) at 350 degrees for 30 minutes. 
Test as for cake.  Serve with whipped cream and a maraschino cherry on top each piece. 
  Date  Nut  Pudding

  3 eggs
  1 c. sugar
  1/4 c. flour
  1/4 tsp. salt
  1 tsp. baking powder
  1 c. chopped dates
  1 c. broken nut meats (pecans)

Beat eggs and sugar until light.  Add sifted dry ingredients.  Stir in dates and nuts.  Turn into 
greased 8 inch square pan and bake in pan of hot water in moderate oven (350 degrees) for 1 hour. 
Serve warm. Top with whipped cream. 

Cloudberry Salt

  ----- Original Message ----- 
  From: Pat  
  Sent: Thursday, December 04, 2008 1:26 AM
  Subject: Cloudberry Salt

I was sent a recipe for wonderful Swedish cookies called Vanilla Dreams. The recipe calls for 
Cloudberry Salt (a kind of leavening, I think.)  Can you give me an equivalent that will work 
in place of 1/2 tablespoon cloudberrysalt
(I think it's powdered ammonium carbonate in America)

I found one suggestion that suggested baking soda or baking powder as an alternative, but they 
didn't say how much.


Hello Pat,

"Cloudberry salt", contrary to the name, has nothing to do with cloudberries. It's another name for "hjorthornssalt", or baking ammonia - (NH4)HCO3, another one of those old-fashioned leavening agents like hartshorn and pearlash and salertus .

You can substitute baking soda for them, in the ratio of 1/4 teaspoon per cup of flour. However, word is that the cookies won't taste the same and the texture will be different if you don't use baking ammonia. There are several ways to get baking ammonia. Many pharmacies carry it - probably not Wal-Mart or any of the chain pharmacies - but if you have a locally owned, old-fashioned pharmacy, then they might. Ask for baking ammonia or ammonium carbonate/bicarbonate. Scandinavian specialty shops have it.

You can buy it online here

Gift Chalet

You can also buy Baker's Ammonia from Sweet Celebrations-, 1-800-328-6722.


Cracker Gravy

  ----- Original Message ----- 
  From: Joe 
  Sent: Thursday, December 04, 2008 10:16 AM
  Subject: Cracker Gravy

  Dear Uncle 'P'

  I'm wondering if you can find a recipe called Cracker Gravy. It was made by families during 
  the depression. 

  Thanks for all you do.

  Leavenworth, Ks. (City of)

Hi Joe,

I can't locate a formal recipe, but I found this info on a couple of message boards:

"I met an elderly women who made what she called cracker gravy. She told me that it was her Mothers recipe from the depression era and a means of stretching her gravy. It was nothing more than gravy with crushed up saltine crackers."

"(My Grandma) makes this side dish we call "cracker gravy." And that's what it is. You take saltine crackers and mash them up into pieces, but not too small - like 1/6 of the cracker. Then you mix them in a bowl with the hot made-from-scratch turkey gravy until it's like a mushy consistency. You don't want it to be liquidy, but not dry either - just mushy. It is so gross looking/sounding, but it is so yummy with turkey, mashed potatoes, etc."

Sort of like the way I like to eat Campbell's tomato soup....


Miss Hullings' Noodle Bake

Miss Hullings Sour Cream Noodle Bake


1 package egg noodles, 8 ounces (or pasta) 
1 tbsp Butter 
1/8 tsp black pepper 
1 cup tomato sauce or puree 
1 cup sour cream 
1 cup Cheddar cheese, grated 
1 lb lean ground beef 
1 tsp Salt 
1/4 tsp Garlic salt 
1 cup cottage cheese 
1 cup chopped green onions (about 2 bunches) 
Yield: 6-8 servings

Cook noodles in boiling salted water. Rinse in cold water and drain.

Brown meat in butter, then add salt, pepper, garlic salt, and tomato sauce. Simmer for five minutes.

Combine cottage cheese, sour cream, chopped onions and noodles.

Alternate layers of noodle mixture and meat mixture in a 2-quart casserole, beginning with noodles 
and ending with meat. Top with shredded cheese. Bake at 350 degrees F for 20 to 25 minutes, or until 
cheese is melted and browned.


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