We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
A friend tells me that this was James J. Hill's signature dessert.
4 eggs 2 cups milk 1 ½ cups sugar 1 tsp ginger 1 cup molasses ½ tsp cinnamon ½ cup butter melted 1 lb loaf of stale white bread, grated
Preheat oven to 350. Butter 9” x 13” baking dish thoroughly and set aside. In a large mixing bowl, beat eggs until light lemon color. Continue beating and gradually add milk, sugar, ginger, molasses, cinnamon and melted butter. Mix well. Add grated bread and stir until well mixed. Pour mixture into buttered baking dish and place dish in oven. Bake one hour, or until knife inserted in the center comes out clean. Spoon pudding into a serving dish and top with butterscotch sauce.
4 tbsp. cornstarch ½ cup cold water 1 tbsp. sugar 2 ½ cups water 1 ¾ cup sugar 1 heaping tsp. powdered cocoa 5 drops vanilla extract 4 tbsp. butter
Dissolve cornstarch in cold water and set aside. In saucepan over medium heat, melt 1 tablespoon of sugar until browned to a golden color. Add water and remaining sugar. Bring to a boil and continue to boil for three minutes. Add cocoa, vanilla extract and butter. Stir to mix and simmer to a glaze. Slowly add cornstarch to boiling liquid and simmer until thickened.