Steamed Persimmon Pudding (Recipe from Grandma)

So I thought it would be fun to make a recipe my mom and her mom used to make. I think it is fun to keep recipes from the past going. It is so easy now to look things up on the internet and not make that phone call to Mom or Grandma and ask them for their recipe. So my challenge is to make a phone call and get a recipe from the past for this holiday season. To keep old traditions alive.

I did make a few changes to it. To make it a little healthier. I was pleased how naturally sweet persimmons are. Therefore you don't need to add as much sweetener either. Did you know persimmons health benefits? High in vitamin C also anti-inflammatory benefits. Here are some more benefits. 

This tasted really good warm with the warm sauce over it. Thank you Grandma and Mom for sharing some of the past with me and my family. This pudding reminds me of the verse. "No bring us some Figgie pudding..... " I always loved that verse even though I didn't know what Figgie pudding tastes like. :) This would be fun for a holiday gathering.

Persimmon Puree

Ingredients

4 persimmons
1/3 C honey
1/4 C coconut oil (melted)
1 egg beaten
1/4 tsp salt
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
2 C Your favorite whole grain flour (I used kamut flour)
1/3 C ground chia *Optional
3/4 C milk (I used cashew milk)
1 C currants or rasins
1 C chopped walnuts  *optional

Caramel Sauce

1 C coconut milk
1/4 C honey
1 T coconut oil
1 tsp vanilla

Persimmon Pudding

Caramel Sauce

Directions  Heat oven to 350

1. Take stems off of the persimmons. Place in sauce pan with a small amount of water with lid on. Until they are soft when you prick with a fork. Take off the heat and peal off the skin.
2. Place persimmons in blender and blend until smooth, and should be 1 1/4 C puree.
3. In a bowl add the ingredients as listed. Stir until all combined.
4. Pour into greased mold. I used small mason jars. You could use a large container and cook it all together. You could also use ramekins.
5. Place the containers or containers you choose into a larger pan with water that goes up about 1/4" on the sides. (It helps to let it steam.)
6. Place into heated oven. Cooking time with vary according to size of container. Should be done in 25 to 30 min. When toothpick comes out clean.
7. While the pudding is cooking. Heat a small sauce pan on medium heat. Pour in milk, honey and oil. Cook and stir often until slightly thickened. Take off the heat and stir in vanilla.
8.  Drizzle sauce over the top of the pudding while its warm. You could also serve with whipped coconut cream, Whipping cream or ice cream.

Lucky Brown Rice Pudding

Recipe Redux this month is featuring "Good Luck Foods." Does your family have a traditional food to serve New Year's Eve to bring in good luck with the new year? I like the idea of traditions, and I think they help bind a family together. I have not previously had a tradition for New Year's, but I like the idea.

Here is a fun thing to do with friends or family before the new year starts. Serve up this pudding and place an almond in the bottom of one of the dishes before you put in the pudding. Whoever finds the almond in their pudding gets good luck for the coming year!

Ingredients 
4 C cooked brown rice
3 C milk of your choice
2/3 C honey or sweetener of your choice
1 C currants or raisins (optional)
2 tsp vanilla
2 tsp of cinnamon or 1 tsp freshly ground
1 tsp nutmeg or 1/2 tsp freshly grated 
1 almond
milk to drizzle on top if desired (optional)

Directions (serves 8)
1.In a saucepan place the rice, milk, And honey together. Bring to a boil on medium heat. 
2. Reduce heat and simmer 20 minutes, stirring frequently. Until it thickens.
3. Remove from heat, stir in the currants, vanilla nutmeg, and cinnamon.
4. Put in serving dish(es) and put a "lucky almond" inside one of the dishes.
5. Garnish with additional cinnamon (optional) and drizzle on milk if desired.
6. The finder of the almond is the winner and gets luck for the new year

* Currants are smaller than raisins. I like then. Here is some information on them.  

An InLinkz Link-up

Quinoa and Teff Hot Cereal

I am in love with hot cereal lately. It just is wonderful to eat something warm in the morning. The spices added to it our wonderful too. It makes a great snack as well as a meal.  :)  I made this today and loved it. It is great way to start off your day !

Ingredients:
1 C Quinoa
1/2 C Teff
2 T coconut oil
2 C milk
1/2 C water
1 to 2 T honey
1/2 tsp cinnamon
1/4 tsp nutmeg
Currants or raisins or other fruit for the top

Directions:

1. Wash off quinoa in a strainer. Heat up a saucepan on medium heat and pour in quinoa and teff. Heat until the quinoa turns lightly brown just to toast it a little.

2. Then stir in oil, milk, water honey, cinnamon, and nutmeg. Let it come to a boil. Cover and turn down the heat to low. Cook for about 20 min. Until the liquid gets absorbed and the grained gets softened. 

3. Pour in a bowl. Top with fruit and a little milk if desired. Yum!     

Coconut Brown Rice Pudding with Currants

I love learning about new foods. It is exciting having new ingredients to add to my recipes. Today the new food is currants. I learned some great information about them on this site. I was so excited to see all the health benefits. They are similar in taste to a raisin, and smaller than a raisin. My daughter liked them, and she doesn't like raisins. I happened upon them at a sale I was at. Hooray!

Today I made a nice rice pudding, and loved having the currants with it. This would make a nice light dessert or a nice breakfast as well.

Ingredients:
2 C milk
2/3 C coconut milk
2 C cooked brown rice
1/4 to 1/2  C packed brown sugar or sweetener
1/8 tsp salt
1 T cornstarch
2 eggs beaten
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1 tsp vanilla
2 tsp orange zest optional
currants* optional
milk for on top if desired

Directions:

1. Heat in a saucepan pour milk,coconut milk,sugar,salt and cornstarch. Mix together with a wire whisk. When it starts to boil stir in the rice.

2.Beat the eggs in a separate bowl. Stir a 1/4 C of hot mixture int the eggs. Then stir the mixture into the milk mixture. Turn down the heat to low and continue to stir until the mixture thickens. Stir in the spices and *orange rind if desired.

3. Take off the stove and stir in the vanilla. Dish into bowls and garnish with currants, and cinnamon, or your favorite topping.