I had to add this post because up here in New England, we are having one heck of a chill this weekend. So my mind is on cooking, not genealogy for the next few days.
Amazing Italian Grape-nut Pudding
Although Grapenuts was first produced in the late 19th century, within the next couple of years, these little grains were used as a crispy topping for baked custard. Here in New England, Grape-nut Pudding was at its culinary pinnacle in the 1920s and has stayed popular for almost 100 years. I created this recipe because my children dislike custard. So if I could reproduce the flavor of this classic Yankee dessert, without the overpowering flavor of eggs, than I could keep this dish alive, hopefully for another century. And this did the trick. Creamy and smooth, the flavor and crunch of Grape-nuts isn't lost, but that eggy flavor is. Don't be dismayed however, the creaminess and a sweet crust forms all throughout and around this classic, making it even better!
Nonstick cooking spray
1 1/2 cups ricotta cheese
3/4 cup raisins
1/2 cup sugar
1/3 cup Grape-nuts cereal *
1/4 cup milk
1 tablespoon vanilla
1/2 teaspoon each cinnamon and nutmeg
Grease an 8-inch square pan with nonstick cooking spray; set aside. Preheat oven to 350-degrees F. Blend all ingredients in a bowl with an electric mixer until as smooth as possible, on low speed. Pour into prepared pan and bake 34-36 minutes, or until firm to the touch in the center. Remove from oven to cool before covering to refrigerate completely.
*If you don't want to spend the money for an entire box of this cereal, your favorite granola makes a fantastic substitution.