Chocolate Walnut Fudge

This delicious treat is most often made at Christmas and Easter.

Ingredients:

• 2 (400gm each) cans of sweetened condensed milk
• 1 can of full cream milk (use the sweetened condensed milk to can to measure this)
• 100 grams butter
• 1 cup cocoa
• 2 cups sugar
• 1 cup dark chocolate chips
• 1 cup chopped walnuts

Preparation:

• Put all the ingredients – except the walnuts – into a wide, heavy-bottomed pan on a medium flame.
• Cook, stirring frquently, till the mixture becomes thick and fudge-like and begins to leave the sides of the pan. Turn off the fire. Add the walnuts and mix well.
• Grease a platter and spoon the fudge out onto it. Spread into a thick layer, with a flat spoon.
• Cool a little and while still warm cut into squares.
• Cool fully and store in an air-tight container.

 

Guava Cheese Recipe

A chewy fudge-like sweet, Guava Cheese is best made with fresh guavas. They are a rich source of vitamin C – from 3-6 times more than in oranges to almost 30 times more than that found in bananas! Most of this vitamin C is found in the skin of the fruit.

Ingredients:

• 1 kg soft guavas
• Sugar (amount based on how much pulp you get out of the guavas)

Preparation:

• Cut the guavas into quarters and remove the seeds.
• Put the seeds in a sieve and add a small amount of water. Rub into the sieve and press down with a flat spoon so as to extract the pulp surrounding the seeds, into a bowl kept below the sieve.
• Blend the gauva pieces to s smooth pulp in your food processor. Measure how many cups of pulp you have – include the pulp removed from around the seeds.
• Put all the pulp into a large, flat, heavy-bottomed dish on a medium flame.
• Add sugar to the amount of one cup less than the number of cups of guava pulp. For example, if you had 6 cups of pulp, add 5 cups of sugar to it.
• Cook, stirring frequently, till it becoms hard to stir and the guava cheese begins to come away from the sides of the pan.
• Grease a platter and spoon the guava cheese onto it. Spread into a thick layer.
• Allow to cool a little and while still warm, cut into diamond shapes.
• When completely cooled, store in an air-tight container.

 

Indian Pudding Recipe

Ingredients
2 cups low-fat (1% milkfat) milk
1/4 cup dark molasses
1/4 cup cornmeal
2 large egg whites
3 tablespoons firmly packed light brown sugar
1 tablespoon butter or margarine (melted)
1/2 teaspoon ground cinnamon or pumpkin pie spice
1/8 teaspoon salt
1/4 cup raisins
1 tablespoon chopped crystallized ginger (optional)

Nutritional Information
1 serving:
Calories 228
Total Fat 4g
Saturated Fat 3g
Protein 7g
Carbohydrate 42g
Fiber 1g
Sodium 197mg
Cholesterol 13mg

Introduction:
In colonial days, Indian pudding was a simple cornmeal mush sweetened with molasses. In later years, it was dressed up with everything from sugar and eggs to raisins and spices.

Makes 4 servings.
Preparation time: 10 minutes.
Cooking time: 50 minutes.

Step 1:
Preheat oven to 300°F. In a medium-size saucepan, combine the milk and molasses. Stir in the cornmeal. Cook, stirring constantly, over moderate heat for 5 to 6 minutes or until thick. Set aside.

Step 2:
In a medium-size bowl, combine the egg whites, brown sugar, butter, cinnamon, and salt. Stir into the cornmeal mixture. Stir in the raisins and ginger (if using). Spoon mixture into an 8-inch round baking dish. Bake for 45 minutes.