Recipe - Kasha Breakfast Pudding

Three fourths cup Kasha
2 tablespoon Brown sugar
4 One half cup Milk
1 One half teaspoon Cinnamon
One half teaspoon Ground ginger
Three fourths teaspoon Ground nutmeg
One fourth teaspoon Salt
Three fourths cup Raisins
2 Granny Smith apples, peeled,
cored, minced
3 tablespoon Butter
3 Eggs, beaten

TOPPING
Three fourths cup Chopped walnuts
1 tablespoon Brown sugar
One fourth teaspoon Cinnamon

Source: Curtis & Schwartz Restaurant, Main St, Northampton, Massachusetts

Preheat oven to 350 degrees and butter 6 8ounce ramekins. In a medium
saucepan, combine the kasha, sugar, milk, cinnamon, ginger, nutmeg and
salt. SLowly bring to a boil and let simmer for 1 to 2 minutes. Remove from
heat, stir in raisins and apples, then the butter. Whisk in the eggs
slowly. Ladle the mixture into the ramekins.

Toss the walnuts, brown sugar and cinnamon together and sprinkle a little
on each pudding. Stand the ramekins in a large pan such as a roasting pan.
Add enough water to come halfway up the sides of the ramekins and bake
until firm, about 25 to 30 minutes.

Serves 6.

From: Marjorie Peskin (mpeskin@lynx.dac.neu.edu)
Posted to JEWISHFOOD digest V96 #52

Date: Mon, 14 Oct 1996 21:14:35 0400 (EDT)

From: "Maxine L. Wolfson" MLW@MATH.AMS.ORG