| CARROT NUT PUDDING |
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6 servings1 pound carrots, grated 1-1/2 cups milk 1/2 teaspoon salt 1/2 cup whipping cream 1 tablespoon all-purpose flour 1 cup ground blanched almonds 1/2 cup firmly packed brown sugar 1/4 cup CRISCO Oil 1/4 cup raisins 1/2 teaspoon ground turmeric 1/4 teaspoon ground nutmeg Combine carrots, milk and salt in medium saucepan. Blend cream and flour in small mixing bowl. Stir into carrot mixture. Heat to boiling, stirring constantly. Cook, uncovered, over moderate heat, stirring frequently, 40 to 45 minutes, or until liquid cooks away. Stir in remaining ingredients. Cook over low heat, stirring frequently, 10 minutes. Garnish with slivered almonds, if desired. |
