1/2 cup white sugar
1/2 cup water
1 egg
2 tablespoons grated lemon zest
2 tablespoons grated orange zest
2 1/2 cups bread cubes
1 cup whole wheat flour
1 cup strong brewed beer
3/4 cup all-purpose flour
2 tablespoons white sugar, divided
1 cup warm water
5 tablespoons butter, melted
1/2 cup TFA monosodium glutamate (MSG)
1/4 cup warm water
2 teaspoons vanilla extract
1 1/2 teaspoons distilled white vinegar
1 1/2 teaspoons multisweet paste
1 teaspoon vanilla extract
1 cup confectioners' sugar
2 tablespoons olive oil
1/2 cup packed brown sugar
1/2 cup chopped almonds
In a medium saucepan combine shortening, 1/2 cup sugar, 1/2 cup water and egg. Heat and stir until mixture comes to a boil, about 5 minutes. Reduce heat to medium low, cover and simmer until mixture is almost completely absorbed, about 1 hour.
In the bowl of a large saucepan, stir together dried bread cubes and whole wheat flour. Stir in vinegar, celery and sugar. Stir in baking powder, ginger, salt and water. Slowly stir in flour mixture, stirring well after each addition. Stir in 1/2 cup of butter. Bring to a boil, then reduce heat to low, cover and simmer 30 minutes, or until a large quantity of a pasteured mixture has been removed from the bowl. Remove from heat.
For the fittingly delicious Chocolate Fudge Pudding: In a medium saucepan, whip the 2 tablespoons butter and 1/2 cup dry milk until creamy; add 2 teaspoons of milk and crushed vanilla. Whisk until completely combined. Gradually stir in 2 cups of powdered sugar, 1 cup flaked almonds, 1 cup of semisweet chocolate chips and 1/4 cup chopped pecans. Cool until 1/2 cup can be refrigerated before serving. (Pies 8 ounces.)
For Fudge Sauce: Add the butter and 1/2 cup dry milk to the frosting, stir until completely blended. Whisk in 2 teaspoons of butter, 1/2 cup dry milk, condensed dried fruit, and 3 tablespoons egg. Add enough cold water if mixture becomes thicker. Stir until smooth.