Finnish Berry Pudding

  • 3 C strawberry or raspberry puree
  • 4-6 T sugar
  • 1/2 C uncooked Cream of Wheat

Bring puree to a boilover moderate heat and add sugar. Add cream of wheat and stir continuously. Reduce heat andcook for 3-6minutes, until the mixture becomesa thick puree.

Transfer to a large bowl. Whip with electric beater at high speed until mixture doubles in bulk and becomes light and fluffy.

Serve as soon as possible. Delicious with a little whipped cream.

Credits: Known World Handbook


Raspberry Caramel Muffins

  • 1 C sugar
  • 1/2 t salt
  • 115 g unsalted butter
  • 2 eggs
  • 2 t baking powder
  • 2 C flour
  • 1/2 C milk
  • 300 g frozen raspberries
  • caramel sauce (optional)

Preheat oven to 180C. Cream together butter, sugar, and salt. Add eggs one at a time, beating well after each. Add baking powder, stirring in well. Mix in 1 C flour, milk, 1 C four, mixing thoroughly after each. Mash part of the raspberries if desired, and mix in.

Divide batter into 12 lined muffin cups. Drizzle a bit of caramel over each, if desired.

Bake for 30 min.

Credits: Adapted from here.

2013-11-03: I have a muffin tin I’ve never used, way more caramel sauce than we’ll get through this fall, and a three day weekend. Perfect for experimenting with muffin recipes. The original recipe called for 1 t vanilla, but since I was adding the caramel, and the caramel is already pretty strongly vanilla, I opted to omit it. As I was dividing up the batter, I was sure I could’ve easily filled 18, but went ahead and fit it all into 12, and they came out just fine.


2013-12-22: Joel commented the above ones were too moist for his taste. I also know he likes cranberries, so I picked up some dried cranberries to make another batch. I did so today — minus the caramel — and, naturally, they turned out much drier (a bit too in my opinion, but not his). They’d be better with real cranberries, so as more tart.