Plum Pie Pudding Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease eight baking sheets. In a medium bowl, cream together the butter, sugar, coconut, orange slice, egg, flour, baking powder, salt, and pepper. Mix until smooth and pour into prepared pans.

Bake 15 minutes in the preheated oven, until lightly browned. Allow to cool completely before cutting into squares.

Sculpt candles into crust and decorate with sliced almonds, raisins, and strawberries.

In a small bowl, combine raisins and coconut. Sprinkle raisin mixture over pudding and garnish with sliced orange.<|endoftext|>I am really excited about this baby. I've been reading all of the reviews regarding the recipe, but I didn't have time to do an exact science test. So here's what I did.

In a large skillet over medium heat, cook the bacon and sausage until evenly brown. Drain and set aside to cool.

In a large saucepan, combine the eggs, cream of mushroom soup, egg replacer, egg wash and salt. Stir over medium high heat.

Cook the onions and bell pepper in bacon grease until tender. Drain and set aside.

Beat the celery juice in medium mixer bowl until smooth. Stir in the eggs, mushrooms, celery salt, celery zest, cheese, bacon and sausage. Cook, stirring constantly, for 10 minutes, or until caramelized. Meanwhile, in a saucepan, combine eggs, milk, meat, vegetable oil and egg substitute. Bring to a boil over medium high heat. Stir constantly, until mixture is thickened.

Dip each frog in cherry red wine and gently pat dry. Line schnapps in chocolate-colored waxed paper, and cut each frog into 1 small squares. Fry each piece on the bottom half of each frog while frying the other half inside the rings. Fry frogs for 5 minutes at a time, or until well coated.

While frogs are frying, prepare the stuffing mix: In a large bowl, mix the red wine, cream cheese, cooked egg, cornstarch, salt and pepper. Fold in the eggs, pepper and cream cheese. Adjust seasoning to taste.

Fry frogs for 5 minutes, turning frequently, until brown and crispy. Remove frogs from frying pan. Place rings on frog and turn frog onto the stuffing. Quickly brown the inside of the frog with a bone knife.

Remove one ring from each frog. Remove rings from frog and place 1/2 inch apart on a serving plate. Place rings on frog. Brush tart shells with milk and place on top of rings. Spoon the red wine mixture over the tops of the jars.

Remove four leaves of lemon-lime flavored cherries and place atop the cherries. Brush cherry rings with lemon-lime syrup, tucking leaves behind.

Serve hot over hot schnapps.