My second try at squash pudding involved grating four crookneck squash and combining them with leftover brown rice, four eggs, a little cream, a little cheese, a bit of nutmeg, salt, and pepper. I baked it in a water bath for about an hour, and it was really delicious. We had it with sauteed okra. For dessert, angel food cake. I am a *fool* for angel food cake, and always have been. It's not hard to make, but it amazes me every time with its beautiful color and unique texture. I could eat a whole cake at one go, but manage not to.
1 comment:
Just want to make sure that what we are looking at is the angel food cake not the squash pudding. Or do you wield a magic texture wand? Zila
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