#all recipes corn pudding

[ace-simp]

This

Oh it's not that I prefer sweets to other foods, but that once I've eaten something savory or salty, I will only find sweet things palatable the next time I'm hungry. Then once I've eaten something completely sweet, only some savory is any good the next time I can eat. It just flips perfectly back and forth every day. It still does even if I try to just pair the two, but I can't really do "dessert." If I just ate meats and vegetables I will not often find a slice of cake or pie to be all that appealing until hours later.

[thethirdromana]

Mem., get recipe for Mina: a food guide to Dracula Daily

Inspired by There and Snack Again (in which you eat along with the LOTR movies), this is your guide to eating and drinking along with Dracula Daily.

All under a cut because there's no way I can do this without extensive spoilers. I strongly recommend not reading this unless you already know what happens in Dracula. Also only if you're comfortable reading about alcoholic drinks - there's a lot of booze in this novel.

Let's eat!

2 May We start with the famous paprika hendl. Google "chicken paprikash" and choose whichever recipe most strikes your fancy.

3 May For breakfast, choose from mamaliga (cornmeal porridge, similar to grits), "impletata" (vânătă umplută - stuffed aubergine) or anything with more paprika in it.

4 May For dinner, Jonathan has robber steak: "bits of bacon, onion, and beef, seasoned with red pepper, and strung on sticks and roasted over the fire".

5 May Slivovitz, if you'd like it (Jonathan declines). Then, for dinner, Dracula serves up roast chicken, with some cheese, a salad and a glass or two of Tokaji wine.

6 May "A cold breakfast" for Jonathan. In Romania a cold breakfast might include boiled eggs, telemea (sheep's cheese), franzela (bread) with assorted spreads, sliced cucumber and tomatoes, and sunculita taraneasca (sliced smoked pork). Jonathan also has "an excellent supper", but doesn't tell us what that includes.

16 May Would it be too bleak if I suggested eating a symbolic Jelly Baby?

26 May A glass of wine as Quincey and Jack congratulate Arthur and drown their sorrows.

18 June There's a kind of Scottish fruit slice called "flies' graveyard". That might make a suitable snack given Renfield's meal today.

24 June I guess a gingerbread woman, for the wolves? IDK, it turns out doing this for a horror novel is a bit grim.

8 July Thankfully the internet has hundreds of ideas for spider-themed cakes so you can eat along with Renfield.

18 July The voyage of the Demeter begins! Celebrate by eating like a sailor: have some salt pork, or make ship's biscuit.

20 July Renfield has just eaten several sparrows. Provide redress by feeding birds near you, bird flu guidance permitting.

24 July Imitate the "feet-folk" from York and Leeds by drinking some tea or eating some cured herring.

10 August Lucy and Mina enjoy a "severe tea". There are lots of severe teas in Victorian literature, but few writers actually describe what's in it - e.g. the Churchman's shilling magazine, 1868, has a story with a severe tea "which implies coffee, tea, and muffins, with substantials". What are substantials? I have no idea, but that's what you should eat today.

11 August Dracula has a little nibble on Lucy. I don't suggest doing this for every vampire bite in the novel, but given this one is particularly significant, how about marking the occasion with some black pudding?

30 August No food details for a while, but in this entry, Lucy notes that she "has an appetite like a cormorant" and "Arthur says I am getting fat". Celebrate with some cake.

3 September Van Helsing has been! And surely he wouldn't have come all the way from the Netherlands empty-handed? Acknowledge his visit with some gouda or a stroopwafel.

4 September Eat some sugar, which Renfield has requested for his flies.

7 September To stay in line with what the characters actually eat and drink, have a glass of port (though ideally not if you've just given blood). But for the real spirit of the day, consider a corn-on-the-cob.

9 September Free space! Jack has "an excellent meal" but doesn't say what it is. Dig into your favourite dinner.

10 September A sip of brandy, with which Van Helsing wets Lucy's lips.

11 September The garlic flowers arrive. There's lots that you can make with wild garlic - personally, I like it in risotto.

17 September A boxful of garlic flowers arrive for Lucy every day. Time to make chicken with 40 cloves of garlic. Other options for today include more black pudding (in honour of Renfield lapping up Jack's blood) or sherry.

18 September The Zookeeper enjoys a teacake, and so shall we.

20 September No food, but the labourers have "a stiff glass of grog". This is rum diluted with water, but you could also add lemon or lime juice, sugar, and/or cinnamon.

25 September Nibble another Jelly Baby for the Bloofer Lady.

29 September A lot happens in this entry, but there's not a lot of food. There are thirsty labourers, however. Maybe have a beer?

30 September Mina makes everyone a pot of tea. Also, we don't know what they have for dinner, but they eat it at 7pm, if you'd like to time your evening meal accordingly.

1 October More tea! Since this is being gulped down by a working man, make it builder's style - strong, sweet, lots of milk.

2 October Jonathan visits the Aërated Bread Company. He only has a cup of tea, but you could have whatever you like best from their menu:

(source)

3 October Dracula forces Mina to drink his blood like "a child forcing a kitten's nose into a saucer of milk". You could either have some more black pudding, or drink a glass of milk in solidarity with Mina.

15 October The Crew of Light aren't focusing much on meals any more, but they have travelled on the Orient Express. Here's the 1887 dining car menu.

(source - I can't vouch for the accuracy of a random person on Twitter but it looks plausible)

29 October No one is thinking of food in this bit of the novel (though Mina makes yet more tea), but as they're heading to Romania, have some sarmale. These stuffed cabbage rolls are the Romanian national dish.

31 October Mina and Van Helsing have "a huge basket of provisions". Have a picnic in their honour, if it's warm enough where you are.

1 November Mina and Van Helsing have "hot soup" into which the local cooks have put an extra amount of garlic. Consider having a truly extra amount of garlic with this 44-garlic-clove soup.

7 November The Crew of Light return to Transylvania. No details of food, but in honour of their journey, I would suggest a final round of chicken paprikash, to bring us back to where it all began.

[wildwinterlunas]

Share us your wisdom of the Overwatch cookbook

Alright so let's get started on the little bits of lore sprinkled in this book! In the book the recipes are separated into continents so I'll do the same here.

Also please not this book came out awhile ago so many characters are not going to be included. I am forever asking for a new cook book everyday.

I'm only really going to get into the descriptions but if people want I can analyse the recipes themselves, but I think you would need to specify the specific character.

Anyway let's get into it!!

The Americas

Cassidy

Cassidy always got Carne Adovada when he was in New Mexico, he specifically got it from this whole-in-the-wall on Route 66 just outside Albuquerque. It also states that he got a "hearty serving" of it.

Cassidy often has Bizcochitos when celebrating or just when he's having a break. It also seems like he enjoys them specifically because they remind him of home. I personally read that as they were something his family made pre-crisis.

Cassidy's cocktail of choice is called "Deadeye", it's sold at the Calaveras bar. It contains four black tea bags and four ounces of bourbon. making it like that gives you two servings. Also the description of this drink implies that Cassidy regularly put bourbon in his coffee.

The drinks name being "Deadeye" could imply that the bartender named it after Cassidy. The description of Deadeye also comfirms that Cassidy is a regular at Calaveras.

Ashe

Corn pudding is a comfort food for Ashe, B.O.B often makes it after a heist has gone sideways. She also eats it after every encounter with Cassidy. B.O.B makes it without being asked.

Ashe doesn't like a lot of deserts because of her parents neglect and the amount of bad birthday's she's had, however, Orange Crème Caramel, a flan dessert, is one or the few deserts she likes, even calling it one of her favourites.

Ashe's choice of drink to unwind with after a long day of running the Deadlock gang is Texas fizz. It also seems like her drinks of choice are more on the fizzy side.

None of her recipes imply that she cooks anything herself.

Soldier 76

Jack and Ana often made pancakes in the morning before Overwatch collapsed, Jack often adding cinnamon and orange zest to the batter to give it more flavour. When asked Jack would say the flavour would give the pancakes a little extra pick-me-up first thing in the mourning.

Jack's family had a meatloaf night and a chicken-and-biscuits Sunday.

Jack often makes an old family recipe when he's feeling wistful, specifically he makes a "Tater Tot hot dish", it basically a shepherd's pie with potato gems (tater tots) instead of mash potato. The reason he makes this dish specifically is because of how flexible it is, allowing him to use whatever meat and veg is on hand.

Before he and Vincent broke up Jack tended to make Hoosier Sugar Cream Pie for them both during the rare peaceful weekends.

The 76 was a milkshake Jack used to get after working on his families farm in the summer.

He grew up in Bloomington, Indiana. (idk if that's been mentioned anywhere else)

From all the recipes he has I think it's safe to say that Jack has a sweet tooth (like seriously all the recipes have a ungodly amount of sugar, even the tater tot one-)

Reaper

Reyes go to breakfast is a Breakfast Quesadilla, something that he has always made even when growing up in Los Angeles.

Even as Reaper he can still eat regular food, something I have seen people ask if he can still do.

In the early OW days Ana, Jack and Gabe often sat down and shared some churros. His go to food after a rough day is Chili Con Queso.

Reyes made his own cocktail, called the "Scythe", to drink after a difficult Blackwatch mission, such as the Venice Incident... when I say there is a lot of alcohol in this drink I mean it-

Sombra

Molletes are Sombra's go to food while she's working (I've made this recepie and same girl same)

Sombra's Sopa Azteca recepie implies one of two things about her, one she was taken in by a family at some point, or two she managed to get a home on her own when she was a kid. My bet is on the former since it's implied she doesn't really make it herself. Though this does seem to be a comfort food from her childhood.

Sombra likes Conchas and it's implied that she gets them from the Bakery Alejandra and her mother work at/own.

Sombra favouite cocktail is the Dorado Sunset, something that seems to be a common cocktail in Dorado but the Bartender at Calaveras makes the recepie shown in the cookbook specifically for her. This confirms what it does for Cassidy and that is the fact that they are both regulars.

Lucio

Lucio's go to snack is Pao De Queijo.

Lucio tends to go fishing, or that at least what his Moqueca recipe description reads to me.

Lucio's father made him Brigadeiros on his birthday, leading to Lucio considering them a very special treat.

(in all honesty the descriptions for Lucio's recepies are small and don't really reveal much so-)

Africa

Ana

Ana never learned how to cook because of missions and training, so her go to meals were salad and soups.

Most of the recipes Ana did know were recipes she made for or with Fareeha.

The descriptions of Ana's recipes never mention Sam, only ever mentioning sharing these recipes with Fareeha, further signifying that Ana and Sam are divorced though it seems to me that it was earlier in Fareeha's life then I initially thought.

Pharah

Baked Kibbeh is a recepie she learned from Ana and after Ana's "death" it was a comfort food for her.

Canadian Butter tarts are something that both Fareeha and her father bond over and often share during the holidays.

This is were Cassidy and Sam's relationship is described as "complicated". It's also implied that Pharah was often sent to spend the holidays with Sam, meaning Ana seemingly had majority custody over Fareeha.

Sometimes, Pharah dreams of just sitting down with her mother and sharing a glass of Sahlab.

Doomfist

Doomfist seems to be similar to Ashe in being implied to just... not cook for himself.

Before missions he eats a bowl of Jollof rice, something he did bac when he was doing martial arts.

When he was a kid his favourite sweet was shuku shuku.

Doomfist considers gin over rum because it's more sophisticated.

Orisa

Puff Puff's are one of Efi's go to foods, they are also mentioned a lot in the Hero of Numbani novel.

Efi made a Sundae inspired off of Orisa.

Efi's go to drink when working is hibiscus tea.

Europe

Tracer

Lena comfort food is Sticky Toffee Pudding, she often makes it whens she's feeling low to remind herself of what she's fighting for.

Lena's favourite meal is fish and chips, specifically the ones from Bell's Fish and Chips.

Lena and Emily like to share Battenberg cake, usually after a date at the movies.

Lena got a Primm's cocktail renamed after her after her efforts in restoring peace after the Kings Row Uprising. The drink was renamed the Cavalry Charge and it is something even Torb enjoys. Though he does mutter to himself that he should have never given her that catchphrase.

Moira

Moira's go to breakfast is a Full Irish Breakfast washed down with a cup of coffee

Moira and her family had regular Sunday Family Dinners, to the point were Guinness Stew is a comfort food for her. It is something she makes when she's craving the warmth and comfort of home.

Moira makes Barmbrack after a day in the lab though she sometimes changes the original recipe to fit with the tastes of Oasis, implying that she sometimes shares this dish with her colleagues there.

Torbjorn

Torbjorns favourite thing to cook is kroppkakor because how easy it is to tinker with.

Ingrid is a chemical engineer and she a very inquisitive, something she passed down to Brigitte, and to the surprise of no one her apple pie the favourite of one Angela Zeigler.

Brigitte

Toast Skagen seems to be her go to brain food, often eating it when she's working on something.

Brigitte like donuts, but not more then semlor buns.

Brigs go to drink is the Saft Drink, however she often changes the recipe to include a variety of different things each time, only ever using a template to help her make the drink.

Widowmaker

Widow often cooks herself since she is now living in her the abandoned Château Gilliard, one of her go to meals is Vichyssoise, which she finds fitting due to it being served cold.

Gratin Dauphinois was a favourite of Amelie and Gerard's, now she only really eats it for sustenance.

Widow loves pavlova, both when she was Amelie and even now as Widowmaker. She often eats it after a successful mission.

It's implied in the desciption of her "Widows Kiss" drink that she drinks it at the end of every day, she likes the bite of the drink.

Reinhardt

To no ones surprise Reinhardt eats a lot.

Kasespatzle is a comfort food for Reinhardt, often eating either for his own enjoyment or because he is feeling discouraged.

One of the things that help Reinhardt remember the possotive memories he has in Eichenwalde is the cake that is made there.

Reinhardt is a loud but fun drunk.

Bastion

Bastion likes Bird-Shaped Pretzels

Bastion knows how to make treats for birds.

Mercy

Mercy's go to meal is Bircher Muesli, she often recomends it to patients and even made Genji eat it while he was in recovery. Though he seemed to have not enjoy it at the beginning he has since grown to like it.

Like Cassidy, Angela takes enjoyment in eating cookies while taking a break or just when she's feeling overwhelmed, her favourite cookie is the Basler Brunsli.

Angela often mixes brandy in with her tea after a life-threatening ordeal.

Australia

Junkrat

Junkertown has a local burger called, well, Junkertown loaded Burger, which is one of Junkrats favourite meals.

Honestly these recipes confirm my belief that Junckrat should not be allowed near a kitchen.

Junkrat like Boba, idk if this is in his emote or not but it's not just a little reference, Junkrat just likes boba.

Roadhog

Roadhog often makes snack mixes because he and Junkrat never really have time for a full meal.

Roadhog used to be a farmer before the crisis, from this time fairy bread has become a comfort food.

Asia

Genji

Genji and Hanzo both loved the Rikimaru ramen shop when they were younger, often challenging eachother to see who could eat the spiciest bowl. Though Genji has made peace with his past those happy days with his bother still weigh heavily on him.

Soba-cha custard was something invented by the Shimada chef as a way to reward Genji and Hanzo for studying. Genji used to eat his on the roof of Shimada castle in order to look over the rest of Hanamura.

Green Dragon Tea seems to be something Genji made while he was under the teachings of Zenyatta.

Hanzo

Hanzo seemingly doesn't know how to cook complex meals like the ones he used to eat with the Shimada clan, right now he often eats simplistic dishes like Tamago Kake Gohan.

When he was younger Hanzo would have Shimada Tempura to reward himself after getting all his jobs done, his doesn't eat it anymore but the smell of it brings him back to a simpler time.

As a child Hanzo used to enjoy Sakura Mochi during Hanami

DVA

Hana's favourite food, other than chips and nano-cola, is Kimbap, so much so that when her fanbase found out MEKA made an official MEKA Kimbap, specific to all of Hana's favourite fillings.

When Hana finally takes a break, Dae-hyun tends to make her his Japchae.

Hotteok are Hana and Dae-hyun's go to victory food.

Hana has a drink named after her, well more specifically her mech, called the Bunny Hop Punch, it is one of her favourite drinks to order

Mei

Mei often cooked for her friends at the Ecopoint, now when she cooks she gets a bitter sweet feeling. Even so, she still cooks the recipes she did back at the Ecopoint to relive the good times she had with her team. This includes when she makes hot chocolate.

Despite cooking a lot, Mei was never able to make certain recipes out in Antarctica, now though with her travelling the world she can make more of the food she wanted.

Zarya

Her favourite soup, Borscht, might be the inspiration for her hair colour. This was also something she had often as a child, along with being one of her favourite meals.

Like many others Zarya got a drink named after her called the Super Nova, it is a pink twist on the White Russian.

Symmetra

Pakora is a childhood favourite of Satya's, though she can't eat it a lot with Viskar, she still enjoys a plate when she can.

Symmetra often enjoys the flaovors of the food from her home, even though it is worlds apart from the food Vishkar serves. It is a comfort food for her.

Symmetra likes making Kaju Katli because she can make the dough into any shape she wants.

Zenyatta

Zenyatta often uses food to spread empathy and understanding, often using it as a way to bond with the people he encounters.

Zenyatta often make Vegan Momos to share with those met meets during his travels, Genji being one of these people

The go to Tea for the human Shambali pilgrims is Tibetan Butter Tea.

The Moon

Winston

Winston likes Pineapple on Pizza, this type of Pizza was often enjoyed on Gibraltar and other Watch points, often being on the centre of the table

Harold Winston used to make Lunar Colony Pies for Winston before he died, Winston still has fond memories of these pies

Bananas are WInstons least favourite food, only tolerating them if they are dipped in peanut butter

Wrecking Ball

Hammonds favouite snack is a wrecking ball made out of cheese... because it's a wrecking ball made out of cheese.

That's all for now, and if you'll excuse me, I am very tired after writing that all out-

[psudopod-art]

Chocolate Raspberry Vol Au Vents

AKA Psudo's favorite dessert flavors combined in about 20 minutes. This recipe is easy as fuck and all but one of the ingredients can be stored indefinitely in the pantry or freezer.

Recipe, advice, process photos, and a gif below the cut!

Ingredients:

Frozen Puff Pastry Shells (6 per pack) aka vol au vents

Frozen or fresh raspberries

About 1 cup heavy whipping cream

About 1 tablespoon cocoa powder

About 2 tablespoons powdered sugar

Instructions

Start baking the puff pastry in the oven according to package instructions. Put your cream whipping bowl of choice in the freezer.

When the shells have about 5 minutes left in the oven, take your cream whipping bowl out of the freezer.

Scoop the cocoa powder and powdered sugar into the cold cream whipping bowl.

Add a splash of the heavy whipping cream to the bowl and stir the slurry break up all the clumps and dry spots on the bottom. Dump in the rest of the cream. Whip it until it's just reached stiff peaks, when the cream remains in shape after you remove your hand mixer.

When your puff pastry is finished, remove the lids and add a layer of raspberries inside the shells. Top with the cocoa whipped cream, pop the lid onto the cream and serve.

Chef logic over explained section:

I always use premade frozen puff pastry. If you prefer, you can try your hand at making your own. It just takes a lot of time and effort. Vol au vents are pretty easy to shape, but layering the butter and dough to make the puff pastry dough takes so long.

Chilling your cream whipping tools will help the cream whip faster. It's not necessary but you've got like 5-15 minutes to wait while the pastry bakes what else are you going to do? Scroll Tumblr?

Powdered sugar dissolves easier than granulated sugar, and it includes a small percentage of corn starch. The corn starch can act as a stabilizer for whipped cream, allegedly.

I usually just eyeball the cream proportions, honestly. Obviously, from those nonspecific ingredient amounts. Sorry lol. I just use the large flatware spoons I use later to shape the whipped cream into quinelles.

Creating a slurry of your dry ingredients and a splash of the wet ingredients is a good way to get the clumps out that would otherwise float around if you dumped all the liquids in at once. Not necessary, but useful for this recipe, as well as powdered drinks and powdered desserts like pudding or jello.

Don't whip your cream past the stiff peaks stage, you'll get cocoa flavored butter.

The heat of the freshly baked pastry defrosts frozen raspberries, even if you forget to defrost them ahead of time.

[yummcook]

Supangle: Turkish chocolate dessert

Supangle is a different dessert that has Turkish origin and its excellent taste and color will add a lot of beauty to your party table. It is quick and easy to prepare and is a suitable option after a meal or as an evening meal.

Most of the desserts are made from dairy products, such as saffron pudding, the recipe of which you can find on this site, and make sure to use fresh and healthy ingredients. This dessert has many fans in Turkey and milk is used in it. You can also prepare this dessert at home and in this article we have prepared the easiest recipe for you.

Necessary ingredients to prepare Supangle: Turkish chocolate dessert

Milk is one of the main ingredients of Supangle, and if you use high-fat and high-quality milk, you will give this dessert a more delicious taste.Milk2 CupsHouseHalf a cupCorn starchHalf a cupSugarHalf a cupCocoa2 SpoonsEgg yolk1Butter25 GramsChocolate50 GramsVanilla5 Drops

How to prepare Supangle: Turkish chocolate dessert

Step 1

Heat the milk in a suitable container and first add corn starch and sugar along with cocoa powder and mix until the corn starch dissolves in it.

Step 2

Add the egg yolk and vanilla to the ingredients and stir until it thickens a little and add the chocolate to the ingredients until it melts. If you like the taste of the dessert bitter, you can use dark chocolate, or if you want it to be sweet, use sweet chocolate.

Step 3

At this stage, add butter and cream to the ingredients and mix together, remove from heat until the temperature decreases, pour into suitable molds and put in the refrigerator for two hours.

Benefits of Supangle: Turkish chocolate dessert

High protein and calcium

Improve bone growth

Energy supply of the body

Improve brain function

Disadvantages of Supangle: Turkish chocolate dessert

High fat

Increased blood sugar

Weight gain

Digestive problems

Conclusion

Supangle is a very tasty dessert that is loved by all ages and is a nutritious food for children. You can not use cocoa and chocolate in it and make it white or decorate it in two colors in glass molds. The human body needs sugar during the day and night, and using these delicious foods can supply the body’s blood sugar and give you plenty of energy. Make this delicious dessert and share your thoughts with us.

[bakingtherapy]

Genshin Inspired Recipes #3 Eula: Custard

Hello, every birdie. Today we are going to be making a dish inspired by a character named Eula. 

Eula - She is a Cyro character from Mondsadt. She has a heavy burden over her, regard to her family. She is part of the Lawerence clan and thinks that everyone doesn’t like her because of it. And no matter what happens to her she acts with “vengeance.”

She was my second 5-star character in the game. 

Every nation in Genshin is based on a specific country in the world. 

Mondsadt is Germany. 

Liyue is China

Inazuma is Japan

Sumeru is India 

Fontaine - French

Natlan - Philippines or Africa

For today’s recipe, we are going to be looking at a German recipe. This cookbook was gifted to me by my German grandma (adopted. We adopted each other as grandmother and granddaughter.). Like she lived in Germany until she was 7 years old.  So this cookbook will always have a place in my heart. 

I do have to have google open with this cookbook though. Because there is terminology that I don’t know and had to look up. 

Okay, onto the recipe. We are going to be following a recipe called “GUSTIN - pudding with Fruit.”

The recipe and the measurements will be down below. Feel free to look at it. 

The ingredients you will need are:

GUSTIN (corn starch powder)

Sugar 

Oetker Vanillin Sugar (if you don’t have this, which I didn’t. I added about 1 -2 tsp of vanilla extract to the same amount of granulated sugar.) (Edit from future Robby - Wegman's & Walmart both have this for about $2.00. I just didn't know that at the time.)

1 egg separated 

Milk or water

Milk 

Fresh fruit 

In a bowl, you are going to mix together your GUSTIN, which is your corn starch. Your sugar, and vanilla, the egg yolk with 6 Tablespoons of cold milk or water. 

In a pot on the stove, you are going to bring together a pint which is 2 cups of milk to a boil. I doubled this recipe because I was feeding 7 adults. And it didn’t look like that much. So always go with your gut feeling on the quantity you need. And yes, sometimes your gut feeling will not be correct. 

Once your milk is at a boil, remove it from the heat, and stir in the corn starch mixture. Trust me when I say that you want to turn the mixture off the heat. There have been many times when I burnt the pudding because I added the cornstarch or thickening agent when the mixture was on heat. 

When all of your dry ingredients are incorporated, you are going to bring it back to the stove and bring it to a boil, yet again. 

You are going to whisk your egg white until stiff peaks. If you have a hard time with a meringue there are a few tips that I have learned along the way from my mom. 

Put your equipment in the freezer about 10-30 minutes before you are going to use it. 

Use a metal bowl. It holds the coldness longer. 

Never try to do a meringue by hand. You will be tired at the end of it, and you will not have stiff peaks that are generally needed. 

Make sure to constantly stir your pudding mixture. Nobody likes burnt pudding, it just sits there unpleasantly at the back of your throat, just reminding you that you made a mistake. So don’t do like I have done in the past. 

Once the mixture comes to a boil, you are going to take it off the heat. And fold in your egg whites. While it is still hot, thus you cook your egg white. And you are not eating raw egg whites. 

(Gotta love the mess in the picture. I couldn't even be bothered to clean up the table. Geez. 😂)

When you serve the pudding, you can add the fruit to it however you like. I made it into like a trifle-like thing. It tasted really good, and it wasn’t a heavy dessert either. I am finding that as I get older, I like baking with fruits and veggies more than anything else. 

I hope that you liked this recipe. Feel free to check it out down below. See you in the next recipes. Thank you. 

Show the original author some 💖💖💖 Robby's Cookbook Collection

Here is a printable version of this recipe: on the blog

Please consider supporting me through the following options:

🐥Patreon 🐥 Kofi 🐥 Facebook 🐥 Pinterest 🐥

[ovaruling]

@non-suspiciousname @junipercastor i’m not a dietician or doctor disclaimer disclaimer if you have preexisting conditions this may not be for you disclaimer disclaimer i cannot account for every human experience disclaimer disclaimer BUT the easiest way to do this is to first learn what “high fiber foods” means.

and before i begin, here’s how much fiber we more or less need via a helpful Harvard health article.

so, to recap: for women—the ones who matter to me—that’s 25g for adult women who are 50 and under. women 50 and over, that’s 21g.

and i included the extra paragraph about Metamucil etc bc that is important to note. a lot of people do think they’re getting quality daily fiber in these powders.

here’s a helpful article abt the differences between soluble and insoluble fiber. both are important in their own ways!

and just so we’re clear on the benefits of upping your fiber intake:

so!

i recommend a quick google to see the fiber content per serving of a variety of foods that i don’t have time condense here. but, like, beans are a really inexpensive way to do this (add some rice to it and you have a complete muscle-lovin’ protein btw! all the essential amino acids are covered when you combine rice and beans 🫶). beans and legumes are incredibly rich in fiber, and they’re budget-friendly, shelf-stable, and easy to make and easy to incorporate into infinite delicious possible dishes.

but your fiber can be gotten from so many different sources! (my data here is approximate from individual checking. pls allow 1-2g of fiber for margin of error in case i mistype!)

for fruits: 1 cup of blackberries OR raspberries has 8g of fiber!!!!! 1 medium apple has around 4-5g of fiber. an average banana or a serving of strawberries have 3g of fiber. an average avocado has 10g of fiber. and so forth

for grains: steel-cut oats have 5g of fiber per 1/4 cup uncooked (oats are generally rich in fiber anyway, but steel cut in particular). a slice of whole grain bread should have around 3g fiber. brown rice contains 3.5g fiber for every cooked cup. one cup of cooked quinoa (which is also a complete protein!) contains 5g of fiber. bran is almost 15g per one cup serving.

if you’ve got access to chia seeds, a 1oz serving provides 10g fiber. here’s a yummy super easy recipe for peanut butter chia pudding!!!

nuts and seeds provide a lot of fiber too. 1oz of walnuts contains nearly 2g fiber! 1oz of almonds contains 3.5g fiber. peanuts contain 2.5g fiber for 1oz. sunflower seeds are 12g per 1 cup serving (though that’s a lot of them to eat—1/4 a cup would be closer to 3g)

and my fave prunes are 12g per one cup serving. again, that’s a lot of them to eat. 1/4 of that would be 3g.

beans/legumes are king for fiber. 1 cup of cooked black beans contains 15g of fiber. 1 cup of navy beans contains around 19g of fiber. 1 cup of kidney beans contains 11g of fiber.

split peas are i think around 8g per cup when cooked? cooked broccoli is around 5g. corn is around 4g.

i could go on but i’m literally hooked up to an IV for medication rn so i’m one-handed lol i apologize for how cramped this is

but here’s a great list from the Mayo Clinic of high fiber foods and another list of 40 foods from a women’s health mag and also another from healthline, which also has a handy chart for fiber requirements for more specific age groups based on sex

and yes, there are also high-fiber cereals, but beware of the much-touted and rightly-feared ingredient of psyllium husk. it’s more or less used as a laxative and can be outright dangerous for your digestive system and is very painful if not consumed in militant moderation. ask me how i know lol. please please be careful of psyllium husk. like, for real. just stay away from it altogether imo.

sorry this is a lot of discombobulated info, but again i’m one handed at the moment. but hopefully that helps a bit! fiber is linked to longevity and good colon health and that’s what i want for women forever

EDIT: go slow with this! if you’re not used to the recommended daily intake, you will need to gradually work up to this so as not to upset your gastrointestinal system. you may otherwise find yourself in discomfort. GO SLOW. add fiber-rich foods in small portions over time to allow your body to adjust. it is well worth the patience—but don’t overload your system by eating a ton of prunes and thinking you’re doing yourself any good that way. introduce gently and in moderation until you feel comfortable with how it makes your digestion feel!

[tf2heritageposts]

There is: (i got too excited and it's a bit long sorry)

What kind of brazillian foods/drinks the mercs would like the most

Scout:

He would love any kinds of street foods, his favorite ones would be coxinha, a fried snack stuffed with chicken; Hot dogs in the São Paulo way, they usually have mashed potatoes, corn, peas and shoestring potatoes above (with ketchup and mustard, of course) and pastel, a fried dough (the texture is similar to a puff pastry) that can have many kinds of fillings, the most usual one is mozzarella cheese. He also would love eat this while drink sugarcane juice (it's a classical combo).

Soldier:

This one is funny, bc in my head all the other mercs had to lie to him that they were getting 100% american food so he could at least try some, and he keep eating it without knowing the thruth. His favorite ones would also be ones of the most iconical ones, by irony of the destiny, such as feijoada and pão de queijo. He would also love farofa (is made either with corn or cassava, braised with oil and can have diverses other igredients too) but since Soldier is build diferently, insted of eating it as a side dish he just cook a huge ass pan of farofa and eat all of it with a spoon.

Pyro:

He would love brigadeiro, because is sweet as him (awwn). He would love churrasco (brazilian barbecue), so much that he, engineer and sniper would be the ultimate churrasqueiros of the team (however only engineer and sniper are alowed to touch on the grill since the incident). From the many things that can be made in a churrasco, Pyro likes garlic bread the most (because it gets burned at outisde really quickly but still ok to eat). The last thing from his list would be cuscuz paulista, recipe that blend corn flour and many other igredients, and that people from other brazilian states keep saying its ugly but THATS UNTRUE YALL JUST DONT KNOW HOW TO MAKE IT - me, a sad paulistana.

Engineer:

As said before, he would love churrasco, and any kind of red meat should be his favorite (picanha, striploin…). He would also like the local beer options and condensed milk pudding (pudim). No special rasion on the last one (besides giving all the mercs at least 3 itens).

Demoman:

He would LOVE drinking cachaça (alchoolic drink made with sugarcane) and caipirinha as well (drink made with cachaça, lime, sugar and ice). For eat, his favorite food should be torresmo (pork skin with fat cut into small pieces and fried until crispy), that is also a good side dish in brazilian bar's.

Heavy:

His first favorite option would be estrogonofe, wich is actually a brazilian version of a russian recipe (stroganoff), with some alterations. He would also enjoy virado à paulista (plate composed of a beans and cassava flour mix, together with pork chop, tuscan sausage, fried egg, braised cabbage and a piece of breaded banana), it's a really big meal to a really big guy. Finally, he would go for "caipiroska" for drinking, with is a caipirinha variation but with vodka in the place of cachaça (wich i didn't know existed until i started writing this kkkkkk)

Medic:

Cuca de banana (a cake with bananas and a sugar & cinnamon on top) would be one of his favorite desserts (it also has a germanic origin i also didn't knew kkkkkk). He also would like specific foods from Bahia, such as Acarajé (dumpling made from black-eyed pea dough, onion and salt, and fried in palm oil, can be stuffed with shrimp or other options of filling) and cocada (candy made with coconut), but I can't specify why yet bc it envolves a headcanon/AU i'm still making and i want it to be a silly surprise, i'll edit here once it's done.

Sniper:

The last one of the ultimate churrasqueiros, his favorite item would be chiken's hearts. Aparently pumpkings are very used in australian culinary, so i like to imagine he would also like doce de abobora (dessert made with pumpking). Finally, i guess tapioca (cassava gum, can be fried like a pancake and stuffed to taste, among other uses) just suits him idk.

Spy:

He would love Carolina (looks like a éclair, but is smaller, rounder, and filled with dulce de leche) and sonho (fried dough, usualy filled with vanilla cream and with sprinkled sugar above. The name of this recipe translate to "dream" in a literal form btw kkkkk). Ending this list, Spy would enjoy queijo com goiabada (a slice of minas cheese thogeter with a slice of guava paste).

Thank you for reading until here, and sorry if i made you fell hungry hihihi

holy shit this is so good

also i want carolina that looks so good

i also want the sugarcane drinks, please god i’ll do anything

[ryttu3k]

Any recommendations for cruelty-free Xmas lunch options?

Oh, sure! For which hemisphere? What I recommend for Australia would be pretty different for what I'd recommend elsewhere, haha.

For the northern hemisphere, you have a cavalcade of dishes involving baked and roasted veggies, stews, showstopping pumpkin and squash dishes, stuff like that. I'd recommend making one or two 'main' dishes, then having a whole host of fun sides. Root veggies and mushrooms are all seasonal and super filling.

Main dish suggestions: Mushroom wellington, stuffed butternut roast, shepherd's pie. Nice and wintery, all have protein. For a less-protein-y option, this cauliflower is pretty cool-looking!

Side dish suggestions: Aside from all the roast veggies and delish cool-weather salads with grains and stuff, here's a recipe for vegan Yorkshire puddings! You can use the chickpeas for another dish, too - maybe a topped hommus?

Dessert suggestions: While there are always cakes and puddings and the like, stuffed baked fruits are always pretty funky-looking too. Here are some stuffed apples and stuffed pears.

The southern hemisphere is a little trickier! Our Christmas dishes do sometimes resemble northern hemisphere ones, but sometimes it's 35 C and the idea of putting the oven on makes you want to die, and also seafood is pretty traditional. I've always been partial to just taking advantage of the fact that summer is fantastic for abundant fresh produce, and making an absolute ton of different dishes. No actual Main Dish(tm), but lots of smaller ones that people can pick and choose from.

We're having a more casual thing this year - tomorrow, actually! - because my brother and SIL are taking nibling down to SIL's family in the country for actual Christmas, so what we're doing is my favourite loaded potato salad (you can add protein in the form of vegan deli slices, or marinated tofu or tempeh, or beans, or honestly anything you like), homemade sushi rolls (tofu and veggies), and breads and dips, although that's admittedly just a small casual menu for a small casual thing. Here's what we did a few years back, though, and that has a bunch more stuff, including an admittedly store-bought vegan roast, haha.

But yeah, lots of salads, lots of fresh veggie dishes. Desserts can really focus on amazing fresh fruits, like mangoes and cherries. For hot dishes, using a barbeque is a great option; here are recipes for portobello mushrooms, veggie skewers, and corn ribs. Pasta salads can be made ahead of time and left to cool - if you don't mind using the oven, one of my favourites has pasta, spinach leaves, roasted pumpkin, sundried tomatoes, capers, and pine nuts, with a maple mustard dressing (if it's just too damn hot, you can do the pumpkin on the stove, but roasting does add lovely depth of flavour). Bean salads are great too, they work very well with fresh tomatoes (especially if you get a bunch of different colours). Stuffed veggies are great too, capsicum and eggplant in particular hold their shapes well.

For dessert, focus on dishes using fresh fruit, and stuff you can make ahead. You can make mini-pavlovas using meringue made with aquafaba, trifles (most custard powder mixes are already vegan, and there are a lot of jellies that can be made with things like agar, including commercially-available ones), ice creams (including commercially-available ones - if you can get a reasonably-priced vanilla, which Coles has if you're in Australia, you can make that into a huge variety of different flavour combinations, including an extremely nice rocky road using chocolate chunks, nuts, and Turkish delight - just make sure it's the proper stuff and not the cheap shortcut type that uses gelatin and cochineal), I really enjoy medjool dates stuffed with marzipan and dipped in chocolate...

Have a delish meal!

[what-i-made-for-dinner-yesterday]

A few years ago after a lot of thought about the whole point of thanksgiving, I decided since turkey and mashed potatoes were foods indigenous to the Americas and we were halfway there already, we’d have a meal that was all indigenous foods.

For the last couple of years we’ve still roasted a turkey, usually with wild rice and quinoa stuffing.

This year, we’re having salmon.

Part of the point of the meal is also to source our foods as much from indigenous suppliers as well.

Our fish is caught and sold by a native-owned fishing company on the Columbia River. We’ll be cooking it with a crust of crushed pecans and cranberries with a light dusting of maize flour and some allspice. All native to the Americas.

For an appetizer we’re having butternut squash soup, native greens salad (my sister is doing the real hero’s work of the day by sourcing all those greens), and fried yuca (cassava). The squash was grown on the local youth farm.

For the main, salmon. Sides will be three sisters salad (tepary beans, winter squash, and maize), blue corn stuffing, cranberry sauce, roasted maple-glazed delicate squash, and blistered pole beans. My sister sourced the tepary beans and blue corn from the Navajo nation, the squash was all grown locally, and I’m not sure about the maize, the cranberries are from commercial producers, and the pole beans are local. We’re only cheating slightly this year with the use of shallots in place of wild onions. We haven’t grown our own and they’re incredibly difficult to find commercially. All other spices, sweeteners, flavorings are indigenous.

For dessert I’m making a blueberry cornbread cobbler and she’s making a wild rice ice cream with hazelnut milk. I’ll also make a chia seed chocolate pudding sweetened with maple syrup.

Most of our recipes come from indigenous chefs as well. I’m proud of what we’ve done and how this has grown.

I’ll probably make multiple posts over the coming days about our cooking and prep and meal.

On Friday we’ll roast a turkey and have a big meal of mashed potatoes and gravy, stuffing, pie, etc.

[sohannabarberaesque]

Postcards from Snagglepuss (Minnesota State Fair edition)

Nothing better for the Hair Bears than tradition

And more specifically, culinary tradition. As in the Hamline Church Dining Hsll, as in their ham loaf dinner even ... which our own little party decided to sample for ourselves. Especially Huckleberry Hound, my travelling compadre, and the Southern ursine romantics of Emmy Lou and Jenny Lee. And who couldn't resist as much the ham loaf (with rather treacly sweet sauce topping same) as mashed potatoes and gravy, corn, ciabatta roll, bread pudding for dessert ... and iced tea as well?

Asked by yours truly what attracted the Hair Bear Bunch every fair to the ham loaf dinner, all Hair Bear could admit to was that "it was just out of curiosity a few years back ... and how else could it be resisted when all was said and done?"

As for Emmy Lou and Jenny Lee ... "I do have to admit that this is rather interesting, especially for a little ol' Southern gal like myself," Emmy Lou remarked. "Though it'd be interesting if they had those baking powder biscuits."

"You mean," Huckleberry asked, "like those used in the ham biscuits down south?"

"That's an interesting way of puttin' it there, Huckleberry!"

"Quite pleased to hear as much from you, Emmy Lou."

"And has anybody ever mentioned where my cousin Emmy Lou makes perhaps the best ham biscuits around?" chimed in Jenny Lee, with Emmy Lou acknowledging as much, adding that she prefers biscuit-cut ham. Call it a weakness, even after probably thr third or fourth substantial glass of iced tea ...

=============

As for the recipe for said ham loaf, should anybody be asking for it--

Preheat oven to 325° F/165° C/Gas Mark 3. Combine loaf and sauce ingredients separately:

FOR THE LOAF:

1½ lbs. each ground ham (NOT ground pork) and ground beef, chicken or turkey 3 cups dry breadcrumbs 1 medium onion, chopped ½ tsp. each salt, pepper, curry powder, ground sage and allspice 2 cups milk 3 eggs, slightly beaten, OR ¾ cup liquid egg

FOR THE SAUCE:

2 cups packed brown sugar ⅔ cup vinegar ¼ cup prepared mustard

Pack the loaf mixture into a large loaf pan; spoon half the sauce over the loaf. Bake for 90 minutes; drain grease from pan, spoon remaining sauce mixture over the loaf and bake 30-45 minutes more.

(Worth trying when fixing the sauce: Apple cider vinegar and, for the mustard, Dijon or Dusseldorf stylee. Stone ground, even....)

*************

@warnerbrosentertainment @passionateclown @multi-fandom-girl-451 @indigo-corvus @groovybribri @moonrock1973 @stuffaboutminnesota @archive-archives @hanna-barbera-blog @thylordshipofbutts @thebigdingle @hanna-barberians @themineralyoucrave @screamingtoosoftly @hanna-barbera-land @warnerbros-blog1 @iheartgod175 @ultrakeencollectionbreadfan @funtasticworld @leftover-hotcheetos @aquablock68 @warnerbrosent-blog

[fcukfodmap]

Low-FODMAP Gluten-free Tamales

The teen got all excited about making tamales because we had some at the Ren Fest -- look, I know: super period-authentic -- but they really aren't available here in the town we live in. (One thing I miss about living in a bigger city is the variety of ethnic food available. I was just waxing rhapsodic over this one Ukrainian deli, sigh.)

I'm a white person from Minnesota, so I have very little experience making Mesoamerican food other than Tim Walz-style Mexican-themed hotdish. This is my disclaimer that nothing about this is authentic. But I'm always game to try things, so the kid and I waded in. Turned out just fine! To the recipe!

Low-FODMAP Gluten-free Tamales

3/4 c quick grits, not instant

1 c boiling water

3/4 c masa harina

20ish large dried corn husks

1 stick lactose free butter

1 tbsp sugar

1 1/2 tsp baking powder

1/2 tsp salt

1 c shredded cheese

2 tbsp minced pickled jalapenos

1 c shredded cooked chicken or pork

Put grits in a bowl, whisk in boiling water, and let sit for about 10 minutes until the water is absorbed. Stir in the corn masa to form a dough, cover, and let cool until room temp, about 20 minutes.

Meanwhile, bring 2 quarts of water to boil in a large pot, stir in the corn husks, cover, and simmer until soft and pliant, about 10 minutes. (You could also use this time to cook either the chicken or the pork for the filling. I used ground pork here because I'm lazy.)

Process the dough, corn kernels, butter, sugar, baking powder and salt in a food processor until the mixture is light and fluffy, about a minute.

Toss together the meat, cheese, and jalapenos in a small bowl. Working one at a time, spoon in about a 1/4 cup of the dough into the center of the husk. Press a tbsp or so of the meat and cheese mixture into the center of the dough, then roll using the husk so the filling is surrounded. Fold the sides over, then the bottom up. Rip strips off a corn husk to tie around the tamale to hold it together.

When all of the tamales are assembled, fit a large soup pot with a steamer basket, fill with water up to the basket, and bring to a boil. Fill the pot with the tamale packets with the folded side down and the open side up. Cover and steam for 1 hour, checking to make sure the water doesn't boil off, until the filling no longer sticks to the husks.

Of course, it took us a half dozen -- I made a double batch -- to get the hang of it, but it's not as hard to do as it looks. I could have used more of the minced jalapenos in this recipe, but otherwise the tamales were good. I also couldn't find a steamer basket so punted with this jury rigged contraption made out of tin foil. It was fine. Oh, and the original recipe called for 1/4 c butter and 1/4 c lard, but I forgot to get lard.

Honestly, I'm not entirely sure how low-FODMAP this recipe is, though I am sure it's gluten free. Corn can be problematic because of fructans. Corn flour is fine in a decent sized portion -- 2/3 cup -- and both grits and kernel corn are as well. The issue becomes putting all three in the same dish: you could get a FODMAP stacking effect. All the other ingredients are low FODMAP. So I would be judicious with portion size unless you know specifically how fructans affect you. That probably ends up being 2-3 tamales in a sitting.

Everyone liked the tamales and we have hella leftovers, which is great for next week. I don't think I'd make these again just on a random Tuesday, but I can see cranking out a bunch for a party or something. Which is probably why they're associated with weddings and Christmas. In fact, I remarked while we were cooking that the process reminded me of making plum pudding for Christmas: all the putzing and steaming. Glad it worked out.

Disclaimer: I am no dietician. I'm doing my best to minimize FODMAPS in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.

[mariacallous]

One day, many years ago — during the High Holidays yet — I called my mother early in the morning to yell at her about kugel. Really. In my family kugel meant skinny noodles mixed with eggs, schmaltz, salt and fried onions. I’d heard of the sweet kind from friends who rhapsodized about the ones their grandmas made. But I’d never tasted any of those, because my mother told me they were horrible.

Years later, when I finally did, it was a watershed culinary moment for me. I was at a friend’s break-the-fast and she gave me a dishful of what I came to believe was the best noodle kugel I ever tasted. It had bountiful quantities of sugar and cheese, it was rich with dairy sour cream and it had a crunchy, butter-drenched frosted corn flakes crust.

“Ma! You were absolutely wrong. What were you thinking!” I yelled into the phone. I brought her a sample and she, no fool, realized how mistaken she’d been (although she still preferred our savory kind, which I still make often).

After that I became a sort of sweet noodle kugel aficionado. I make all kinds: dairy and pareve, with fresh fruit or dried, with a plain top or a crispy coat. Although these versions are sweet, I serve most of them with dinner – in the same way I serve applesauce or cranberry sauce with savory foods.

Recently I thought about the fact that kugel, being a kind of pudding, could actually make a nice dessert. Like bread pudding but made with noodles. So, with apples-and-honey season in mind, I decided to go all in.

This is it: apple-streusel-pie kugel, lush with roasted fruit, orange-plumped raisins, cheese and a topping of oat-based streusel. We ate it with vanilla ice cream once and another time topped with lightly sweetened heavy cream that had been whipped but still pourable. Don’t even think about the calories. Just enjoy.

[thebiscuiteternal]

In an effort to improve my shit-ass mood, I've been in the kitchen all day. Almost done crockpotting and roasting some pork, made baked and mashed potatoes, made a fried corn pudding from a recipe my aunt gave me while she and my uncle were up from flordy, and now another lemon honey cake. the rest is for dinner tonight, but the cake's gonna be paired up with cheap blackberry wine for new year's eve.

[sleepykamukura]

Ok so I'm writing a post about the little lore reveals we get in the official OW cookbook and I thought I might as well share the little bits of lore we get for Ashe so you don't have to rifle through my post to find them!

Corn pudding is a comfort food for Ashe, B.O.B often makes it after a heist has gone sideways. She also eats it after every encounter with Cassidy. B.O.B makes it without being asked.

Ashe doesn't like a lot of deserts because of her parents neglect and all the bad birthdays she's had, however, Orange Crème Caramel, a flan dessert, is one or the few deserts she likes, even calling it one of her favourites.

Ashe's choice of drink to unwind with after a long day of running the Deadlock gang is Texas fizz. It also seems like her drinks of choice are more on the fizzy side.

yess i’ve seen these!! i was actually gonna make these (and cassidy’s) myself once i get the cookbook since it’s on my wishlist for my bday :3 (except deadeye and texas fizz 😞 im underage)

i like how it doesn’t mention her making anything for herself, leaves my headcanon of ashe being garbage at cooking in tact

also going into cass’s recipes leaves me a bit confused on where route 66 is actually located since it mentions one of his recipes was found in a “hole-in-the-wall restaurant on route 66 in albuquerque” because i assumed r66 was on the border of texas but albuquerque is pretty far from texas… and deadlock gorge is canonically just outside bellerae which is supposed to be in texas?? although the cookbook was published before deadlock rebels so it’s probably a retcon, and maybe route 66 was originally intended to be in new mexico

[bonesandthebees]

*European confusion* 7 dishes?! Why do you need 7 of them?! That feels like waaaaaayyyyyy too much food.

So yes, elaborate.

-🌲

LMAO well thanksgiving is a Big Meal so the dishes obviously have the entree + dessert but also then you just have a ton of side dishes.

in most 'traditional' thanksgiving celebrations the entree is always the turkey. I'm letting my mom handle that one lmao that's so much work on its own

my responsibility are 4 out of the 5 side dishes we're having, along with dessert. I'm going to be baking bread rolls from scratch (not hard, just takes a lot of time), then I'll make mashed potatoes (not difficult, just boiling potatoes and then mashed them all together with a bit of milk, a lot of butter, and some cheese), I'm also going to make cornbread from scratch because it's actually not that difficult and homemade cornbread is sooooo delicious, and I'll also bake some asparagus (and possibly broccoli too but I'd do those the same way at the same time so I'd count is as one dish) as our vegetable. then my dessert is gonna be pecan pie which I've made before. the one concession is I'm not making the crust from scratch because that's way too difficult with everything else going on, but everything else about it I'll make on my own. I love making pecan pie because the recipe I use makes it with maple syrup instead of corn syrup and it gives it a subtle maple flavor that's so so good

and then my grandma is going to be making a dish that probably sounds the most confusing to non-americans (and tbh, probably to a lot of americans as well since I think it's most commonly made in appalachia where my grandma is from), corn pudding. I know the concept of sweet pudding made with corn probably sounds gross but it actually slaps just trust me

anyway, yeah, it's a lot of food. but I like cooking and holidays are essentially my olympics. I get insanely stressed about timing the dishes and always end up snapping at whoever is in the kitchen with me but I do it to myself every year because sometimes you just relish in your own suffering a bit yknow. also the leftovers are so worth it.