The Icelandic Canadian - 01.12.2008, Page 45

Vol. 62 #1
THE ICELANDIC CANADIAN
43
Gram’s Pumpkin Pie
by Margaret Kernested
(The Original Recipe)
1 tbsp. butter
2 cups pumpkin
2 cups milk
1 Vi cups sugar
3 eggs
1 tbsp. flour
2 tsp. cinnamon
1 tsp. ginger
'A tsp. nutmeg
Pinch of salt
Put pumpkin into thick pot. Add but-
ter and milk and let it get warm (don’t boil)
until the butter melts.
Put white sugar, flour, spices, salt and
eggs in a bowl and beat with egg eater.
Pour pumpkin mixture into above
ingredients and mix together with spoon
then pour into unbaked pie shells.
Makes 2 pies.
Bake at 350 F until knife comes out
clean (approximately }A hour).
Bread Pudding
by Christine Dann
3 cups dry bread cubes (doesn’t have to
be real dry as for stuffing merely bread that
is drying out)
3 beaten eggs
2/3 cup sugar
Vi tsp. salt
3 cups milk
1 tsp vanilla
14 cup raisins
Dot with margarine and cover. Bake
until firm and delicately browned at 350 F
for 30- 40 minutes.
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