Try this Cherry Pudding and Hot Sauce recipe, or contribute your own.
Suggest a better descriptionBlend first 5 ingredients together by hand; do not use mixer. Add eggs and cherries; mix until just blended. Add nuts. Pour into 9 x 12 inch pan. Bake in 350 degree oven for about 40 minutes. Hot Sauce: Add sugar and flour to reserved cherry juice; cook over medium heat until thickened. Remove from stove; add small amount butter and almond flavoring. Serve hot over pudding. SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 703 | ||
Calories from Fat: 90 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 153.3mg | 47 % | |
Sodium 237.5mg | 8 % | |
Potassium 142.1mg | 4 % | |
Total Carbohydrate 149.6g | 44 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 147.5g | ||
Protein 8.6g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 703
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