Recipe: Traditional New England Indian Pudding

Within my collection of vintage Maine and New England community cook books dating back to the early 1900s are dozens and dozens of recipes for “Indian Pudding.” It’s a humble, mildly sweet and spicy baked cornmeal dessert served warm and paired with whipped or iced cream. Each recipe is as unique as the contributor. Even within one cook book there are sometimes multiple variations offered: Lottie adds tapioca, no eggs while Cora uses eggs and no tapioca. Mary bakes hers in a “slow oven” (lower temp) for four hours while Alice only bakes her for 1 1/2.

After carefully reviewing my vintage sources I am offering you my own kitchen and taste tested (plus Wayne approved!) adaptation that’s made in a cast iron dutch oven.

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Recipe: Maine Thanksgiving Pumpkin Pie

(Originally published 11/22/2016 on my old blog, Outdated By Design.) I was talking to my 100 year old Nana on the phone yesterday (RIP my lovely Nana who passed this spring) and shared my Thanksgiving menu. She told me that she has never had pumpkin pie! She explained that she’s an apple pie girl. I was the same way, which makes sense since no one in my family ever served it to me until I had my first ever pumpkin pie last year and loved it.

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