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The Quilt Inn Country Cookbook
Aliske Webb
Filling:
8
2
1
oz. package cream cheese, softened
tbsp. sugar
tsp. orange rind, grated fine
Cream cheese, sugar and orange rind together inbowl until smooth. Set aside.
Batter:
1
1
1
1
2
2
1
1
1
1
1
1
1/4 cups all purpose flour
tsp. baking powder
/3 cup butter
/2 cup brown sugar
eggs
tbsp. orange juice concentrate
tsp. orange rind, grated
/2 cup evaporated milk
1/4 cups finely grated carrots
/2 cup raisins
/2 cup chopped walnuts
tsp. cinnamon
Preheat oven to 350F. Cream butter and brown sugar together in mixing bowl.
Beat in eggs, orange juice concentrate and milk. Stir in orange rind, carrots, raisins
and walnuts. Combine flour, baking powder and cinnamon in large mixing bowl. Add
wet mixture. Stir just until moistened. Spoon 2 tablespoons batter into each muffin cup,
using only half the batter mix. Spoon one tablespoon filling on top. Cover with
remaining batter. Bake for 15 to 20 minutes or until top is firm and springs back when
pressed lightly.
A visitor from Louisiana, Bill Parker, brought us this recipe from his favorite
restaurant in New Orleans, where it’s a popular dish with the locals.
Bread Pudding With Jack Daniel’s Sauce
Pudding
3
/4 cup sugar
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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