Course: Dessert

Indian Corn Pudding

Indian Corn Pudding
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Not many people have ever heard of Indian Corn Pudding before, but if you're from New England or more specifically Rhode Island, there's a good chance you've stumbled upon it at grandma's house. This dessert dates back to the very first Thanksgiving with the mix of Puritan and Native American cultures. The Puritan's from England brought their love of puddings and mixed with the Native American's ground-corn puddings, Indian Corn Pudding was born. This savory treat is perfect with a dollop of whipped cream or vanilla ice cream and is best enjoyed warmed.
Indian Corn Pudding
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Not many people have ever heard of Indian Corn Pudding before, but if you're from New England or more specifically Rhode Island, there's a good chance you've stumbled upon it at grandma's house. This dessert dates back to the very first Thanksgiving with the mix of Puritan and Native American cultures. The Puritan's from England brought their love of puddings and mixed with the Native American's ground-corn puddings, Indian Corn Pudding was born. This savory treat is perfect with a dollop of whipped cream or vanilla ice cream and is best enjoyed warmed.
Servings Prep Time Cook Time
8people 15minutes 1 1/2hours
Servings Prep Time
8people 15minutes
Cook Time
1 1/2hours
Ingredients
Ingredients
Instructions
  1. Heat oven to 350 degrees Fahrenheit and butter a 2-quart baking dish. In a large pot, warm milk over medium-high heat until hot but not boiling. Whisk in cornmeal, stirring constantly, until it bubbles. Then reduce the heat to medium-low.
  2. Stir in molasses, and whisk, cooking for 2 more minutes. Crack eggs into a medium bowl and lightly beat. Very slowly add 1/2 cup of hot cornmeal mixture to the eggs, whisking constantly. Pour tempered egg mixture into the pot, whisking constantly to keep the eggs from scrambling. Cook for 3 more minutes, then remove from the heat.
  3. Stir in vanilla, raisins, sugar and ginger. Pour mixture into prepared pan, then place in a larger baking dish or roasting pan. Transfer to the oven and carefully pour hot water into the larger dish until it comes halfway up the sides of the smaller baking dish.
  4. Bake until pudding has set, but still jiggles slightly in the center, for 45 minutes to 1 hour. Serve warm, topped with whipped cream or ice cream.
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Double Apple Pie

Double Apple Pie
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This year's Thanksgiving apple pie is getting an upgrade with the addition of smooth and rich apple butter, making this apple pie as deeply flavored as an apple pie can be. I know that lattice crust can be daunting, especially when you have one million other things to make, but trust me, it is easy one you get the hang of it and so worth it for the wow factor in the end! We guarantee this will be your new apple pie tradition for years to come.
Double Apple Pie
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This year's Thanksgiving apple pie is getting an upgrade with the addition of smooth and rich apple butter, making this apple pie as deeply flavored as an apple pie can be. I know that lattice crust can be daunting, especially when you have one million other things to make, but trust me, it is easy one you get the hang of it and so worth it for the wow factor in the end! We guarantee this will be your new apple pie tradition for years to come.
Servings Prep Time Cook Time
8people 25 minutes 1 1/2hours
Servings Prep Time
8people 25 minutes
Cook Time
1 1/2hours
Ingredients
Ingredients
Instructions
  1. Pre-heat the oven to 400 degrees Fahrenheit. Remove ready-made pie crust from the refrigerator. Once it has reached room temperate, lay one pie crust into a pie pan. Line the crust with tin foil and place pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden (about 5 minutes more).
  2. Toss sliced apples with sugars, tapioca, 1/2 teaspoon of salt and the lemon juice. Gently fold in the apple butter. Transfer the apples to crust and press gently to make sure fruit is tightly packed.
  3. Roll out the remaining crust disk. Use a knife to cut strips 1 3/4 inches wide. Arrange strips in lattice pattern. Brush the top with 1 beaten egg with a pastry brush. Sprinkle with granulated sugar.
  4. Place pie on a rimmed baking sheet lined with foil. Bake for 15 minutes; reduce heat to 350 degrees Fahrenheit and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour and 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream!
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Peach Cobbler

peach cobbler
Peach Cobbler
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"A cup, a cup, a cup, a stick" is how I've always remembered my mom's cobbler recipe. This isn't the kind of cobbler you might be thinking of... the kind that resembles a pie. This cobbler is ooey, gooey and more like a cake. It's not gluten-free, vegan or healthy whatsoever. But I can promise you one thing... It's delicious. Growing up in Texas, it was a staple dessert in the summer months, but after moving around the country I've learned that it can be made with any in-season fruit no matter the time of year. Best served with a giant scoop of vanilla ice cream on top!
Peach Cobbler
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"A cup, a cup, a cup, a stick" is how I've always remembered my mom's cobbler recipe. This isn't the kind of cobbler you might be thinking of... the kind that resembles a pie. This cobbler is ooey, gooey and more like a cake. It's not gluten-free, vegan or healthy whatsoever. But I can promise you one thing... It's delicious. Growing up in Texas, it was a staple dessert in the summer months, but after moving around the country I've learned that it can be made with any in-season fruit no matter the time of year. Best served with a giant scoop of vanilla ice cream on top!
Servings Prep Time Cook Time
1cobbler 10minutes 45-60minutes
Servings Prep Time
1cobbler 10minutes
Cook Time
45-60minutes
Ingredients
Ingredients
Instructions
  1. Depending how sweet your fruit is, add a little sugar and set aside while you fix the dough.
  2. Mix the sugar, flour, baking powder, salt, and milk in a bowl and stir well.
  3. Melt the stick of butter in a pie dish. I find that one not too deep works best. Pour in the "dough" and put the fruit on top. It will be a cake consistency.
  4. Bake at 350 until it doesn't jiggle in the middle. 45 minutes to an hour or longer. Dough should rise up over the fruit, but don't feel bad if it doesn't. It will still taste good!
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