Indian Pudding

Indian Pudding

November 13: National Indian Pudding Day

Indians and pilgrims are a popular theme for Thanksgiving. From hostility to hospitality, they set aside their differences to share the bounties of their harvest together. Peace and prosperity are possible when people focus on the positive and strive toward the common good.

Indian pudding was on the menu at early Thanksgiving celebrations in New England. Derived from the English hasty pudding (porridge), this version uses what the North American settlers called “Indian mush” (corn meal). The cooking method is not hasty at all—slow stirring and baking are required to make this dessert.

Prepare Indian pudding on National Indian Pudding Day. And when hosting a harvest meal, try adding this traditional treat to your table for Thanksgiving.

Recipe

(Adapted from Months of Edible Celebrations)

Ingredients

  • ¼ cup corn meal
  • 3 cups milk, divided use (2 cups hot, 1 cup cold)
  • ¼ cup sugar
  • ½ teaspoon salt
  • 1/8 teaspoon baking soda
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ cup molasses
  • whipped cream and ground nutmeg (optional garnish)

Directions

In a pot over low heat, boil two cups of milk, being careful not to burn the bottom. When hot, gradually add in the corn meal. Stir constantly and slowly for about 15 minutes until thickened. Remove from heat. In a small bowl, combine the sugar, salt, baking soda, ginger and cinnamon.

Indian Pudding

Stir the spices into the corn meal mixture. Add molasses and the remaining cup of cold milk. Combine well. Pour into a casserole dish.

Indian Pudding

Bake in a preheated oven at 275 degrees F for two hours. Remove from the oven, cool slightly and serve in pudding cups or dessert dishes. Garnish with whipped cream and ground nutmeg, if desired.

Indian Pudding

Notes

  • Thanks to RB, who is part-Cherokee from Oklahoma, for the Native American shawl used as a prop for the main photo. He presented it to Islander as an appreciation gift for being his first communion sponsor many years ago.

Election 2012 Cookies

Election 2012 Cookies

November 6: Election Day 2012

Vote for a candidate—and a cookie!

During a U.S. presidential election year, we bake cookies from recipes provided by presidential candidates’ spouses (in 2012, we made Michelle Obama’s and Ann Romney’s cookies, wives of Barack Obama and Mitt Romney, respectively). We take the treats to a college student prayer group event where Islander’s brother ministers. Everyone has an opportunity to blind taste-test both cookies and vote for their favorite! Some of the freshmen were able to vote for the first time in their lives on Election Day. Others who could/did not vote for the candidates were still able to cast their ballots for cookies at the polling theme party. (Click here to see the results.)

Election 2012 Cookies

We were inspired to celebrate America’s freedom and right to vote on Election Day with this fun food event, after learning that Family Circle magazine has sponsored a presidential cookie bake-off since 1992. The magazine prints the favorite cookie recipe shared by spouses of the candidates, then the readers vote on the best cookie. The winning recipe supposedly is a predictor of who becomes the next president. With the exception of the 2008 elections, when Cindy McCain’s cookie recipe won over Michelle Obama’s, the bake-off seems to have a good track record so far.

Without overanalyzing the recipes for any unintentional or purposeful political meanings, voting for cookies is a delicious and unique way to observe Election Day.

Recipes

(Adapted from Family Circle)

Election 2012 Cookies

For Michelle Obama’s Cookies

  • 2 ¼ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 stick butter-flavored vegetable shortening (we used Crisco brand)
  • ¾ cup sugar, granulated white
  • ¾ cup brown sugar, packed
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup white chocolate chips (we used Nestle brand)
  • 1 cup chocolate chips (we used Nestle brand)
  • 1 cups mint chocolate chips (we used Andes mint pieces)
  • 2 cups walnuts, chopped

Directions

In a large bowl, combine the flour, baking soda and salt. Set aside. In a large mixing bowl, cream the butter and shortening with the white and brown sugars until smooth.

Election 2012 Cookies

Stir in the vanilla. Beat in the eggs. Add the flour mixture and blend well.

Election 2012 Cookies

Use a spatula to hand-stir in the white chocolate chips, chocolate chips and mint chocolate chip pieces and walnuts. Mix until well combined. Use a small scoop to drop the cookie dough onto an ungreased foil-lined baking sheet.

Election 2012 Cookies

Bake in a preheated oven at 375 degrees F for 12-15 minutes or until golden brown. Remove from the oven. Leave the cookies on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Yield: Approximately 6 – 6 ½ dozen.

Election 2012 Cookies


Election 2012 Cookies

For Ann Romney’s Cookies

  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup sugar, granulated white
  • 1 cup brown sugar, packed
  • 1 ½ cups (nearly a full 18-ounce jar) crunchy peanut butter (we used Jif brand extra crunchy)
  • 1 tablespoon corn syrup
  • 3 eggs
  • ½ teaspoon vanilla
  • 4 ½ cups oats
  • 2 teaspoons baking soda
  • ¾ cup chocolate chips (we used Nestle brand)
  • 1 cup M&Ms (we used red, white and blue M&Ms)

Directions

In a mixing bowl, cream the butter with the white and brown sugars. Add the peanut butter and corn syrup and blend until smooth. Beat in the eggs.

Election 2012 Cookies

Stir in the vanilla. In a separate bowl, combine the oats and baking soda. Gradually add to the peanut butter mixture. Use a spatula to hand-stir in the chocolate chips.

Election 2012 Cookies

Gently add the M&Ms and mix until well combined. Use a small scoop to drop the cookie dough onto a lightly greased foil-lined baking sheet. Bake in a preheated oven at 325 degrees F for 15-18 minutes or until golden brown and slightly flattened but still round. Remove from the oven. Leave the cookies on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Yield: Approximately 6 dozen.

Election 2012 Cookies

Notes

  • Family Circle magazine readers voted on the winning cookie a few months before Election Day: Michelle Obama’s cookies (which meant her husband was destined to win his second term as president). Her recipe is actually from Mama Kaye, the godmother of her daughters.
  • For an archive of recipes in past presidential cookie bake-offs, go to the magazine’s website.

Vampire Bite Cookies

Vampire Bite Cookies

October 31:
Halloween

Bite into bright, blood-red cookies that look like luscious vampire lips. The sweet sugar cookies have a hint of cinnamon and the fondant fangs contrast the color of the chewy chocolate caramel candy. These cute cookies are a distinctively delectable Dracula-themed dessert. Bake a batch of vampire bite cookies for scary movie nights and for Halloween parties.

Recipe

(Adapted from Bright Ideas)

Ingredients

  • 1 ½ cups flour
  • ¾ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ cup (1 stick) butter
  • ½ cup brown sugar
  • 1 egg
  • Red food coloring (we used Americolor brand Super Red food color paste)
  • Red sugar crystals (we used Cake Mate brand)
  • Mini chocolate-covered caramel candies (Riessen or Milky Way)
  • White/vanilla fondant (we used a Satin Ice sample)

Directions

Unwrap all the chocolates and set aside. In a mixing bowl, combine the flour, baking soda and cinnamon. In another bowl, cream the butter with the sugar. Beat in the egg.

Vampire Bite Cookies

Gradually add the flour mixture and blend until smooth. Tint with red food coloring. Shape the dough into a ball. Cover and refrigerate for at least two hours.

Vampire Bite Cookies

Remove the dough from the refrigerator and divide in half. Place the other half of the dough back in the refrigerator while working on the other half. Shape into a flat disc. Place between two sheets of waxed paper. Roll out to ¼ inch thick. Use a lip cookie cutter to cut out shapes (or use a knife to free-form lip shapes). Refrigerate the lip shapes while working on the other half of the dough. Repeat by re-rolling dough scraps, if necessary. Sprinkle red sugar crystals on the lip-shaped cookies. Place on a cookie sheet lined with parchment paper. Bake about 7-8 minutes (do not overbake or the cookies will be too hard) in a preheated oven at 375 degrees F.

Vampire Bite Cookies

Remove from the oven and quickly press a mini chocolate caramel candy in the center of the cookie. Place cookies on a wire rack to cool completely.

Vampire Bite Cookies

Roll out a small piece of white/vanilla fondant. Slice tiny triangles into fangs. Use a food-safe brush and use water as an adhesive on one side of the fondant fangs.

Vampire Bite Cookies

Position two fangs on top of the chocolate. Arrange cookies on a platter and serve. Yield: Varies on the size of the lip-shaped cookie cutter (we used a 2-inch cutter, which yields about 2 ½ – 3 dozen cookies).

Vampire Bite Cookies

Notes

  • For another Dracula-theme dessert, make Vampire Bite Cupcakes.
  • The cookies tend to puff up slightly when baking. For a more defined lip shape, outline the edges with red gel or cookie icing.
  • If fondant is not available to make the fangs, simply substitute white icing and pipe sharp teeth shapes over the candy.
  • Thanks to Margarita F. of M5 Cake for letting us borrow the lip cookie cutter for this blog recipe post.