Growing up in New Hampshire, we always had Indian Pudding at Thanksgiving. I took this delicacy for granted until I moved to other areas of the country where the dish was virtually unknown. Best described as a cross between bread pudding and pumpkin pie, it is perfect served warm with a side of natural vanilla bean ice cream.
Indian Pudding first appeared in New England during the 17th century. It grew in popularity and became a Thanksgiving staple. However, Indian Pudding seems to be fading from memory, even in our region. I have enclosed our family recipe below (with lactose free equivalents). If you are looking for a new treat, give it a whirl!
Classic Indian Pudding
5 Cups Whole Milk (yes, whole milk as skim and fat free do not work. Lactose Free will also work)
½ cup Yellow Corn Meal
½ cup Sugar
½ Cup Molasses
¼ Cup Butter (for Lactose Free use Margarine)
1 Teaspoon Salt
1 Teaspoon Pumpkin Pie Spice (If unavailable, mix ½ tsp cinnamon, ½ tsp ginger, and ½ teaspoon nutmeg)
Preheat Oven to 350. Combine 2 cups milk with corn meal, sugar, molasses, butter, salt, and spice in heavy sauce pan. Heat on medium heat until bubbly, stirring occasionally. Simmer for 5 minutes or until thickened. Pour into buttered baking dish (8 cup dish). Stir in 2 more cups milk. Bake for one hour. Stir in remaining one cup milk and back for approximately 1-2 hours or until set (jiggly, but still soft)
Serve with Natural Vanilla Bean Ice Cream (I have also found lactose free ice cream, but it can be a challenge to find)
Summer’s end crashes with the waves
I am lactose intolerant, but love to eat! I am also a lazy cook, so thinking of quick and easy, plus lactose-free recipes creates a challenge. Here is one of my favorites:
Banana Yum French Toast
Store bought and sliced Italian Bread (make sure to check the label for dairy)
¼ cup Lactose Free Milk
Pure Vanilla extract
Two Tablespoons of Brown Sugar
One Tablespoon of Margarine
Beat the eggs, milk, and a splash of vanilla extract for two minutes with a fork. Set aside. Slice the bananas into a sauté pan and add the brown sugar and margarine. Be careful not to stir too often or the bananas will become mushy. Cook until golden brown. While the bananas are cooking, dip the bread into the egg mixture and cook in a separate pan. I use non-stick cooking spray, but using margarine will add even more buttery flavor. Sprinkle with powdered sugar, if desired.
My favorite restaurant in Vermont is Elixir located in White River Junction. Reminiscent of a chic, New York City establishment, the restaurant overlooks the train station and is within walking distance to historic downtown. Spend the afternoon browsing the local shops and treat yourself to an unforgettable dining experience!
Cocoa Dusted Filet Mignon
Bananas Foster Bread Pudding
Potato Gnocchi with bacon and oyster mushrooms…oh and butter too!
He wanted time to think; time to decide what to do with the secret he now carried. Every morning since accepting Rael’s flute, Aeyar had held the instrument and wondered at the object. The wonder would soon fade, replaced with worry. Worry that the Great Sky Mountains were not unique; that another path after death existed.
Should he return Rael’s flute, or accept the fate this mystery would bring? Aeyar thought back to the other hard decisions in his life. He had always followed his heart, or had he? Maybe he was the water, seeking the path offering the least resistance.
He watched a leaf float by and followed its route until it disappeared in an eddy. The stream had been his private sanctuary for over half a century, but today he saw it clearly for the first time. He saw water trapped along a path dug too deep to allow escape. The path of least resistance brought only temporary ease, not a solution.
Excerpt from The Kindom of Belamour by Susan Cunningham
Available on Amazon Kindle
Cool mornings brush away the summer heat, but outdoor beauty lingers. Soon, we will trade vibrant flowers for leaves alive with color. Goodbye Summer!