Guest recipe from Rebecca Young, Lisbon, Iowa
“Dear Kristi: The following is a really special recipe I was given by a friend, Mary Christiansen of Quinault, Washington. She received it from her paternal grandmother, Leone Northrup. I was suspect of this the first time I was offered it, but it was FABULOUS!”
Makes 4 pints
- 1 cup raw, grated carrot
- 1 cup raw, grated potato
- 1 cup sugar
- 1 cup nuts
- 1/4 cup oil
- 1 tsp. each of cinnamon, cloves, nutmeg and soda
- 1/2 tsp. salt
- 1 cup raisins
- 3 Tbsp. cold STRONG coffee
Combine and fill pint jars just over 1/2 full.
Steam in water bath canner 3 to 3-1/2 hours. Jars will seal and it keeps forever (she wasn’t kidding!).
Set the opened jar in boiling water till the pudding is warm or heat in microwave.
Serve with hard sauce of:
1-1/2 Tbsp. of butter and 3 Tbsp. flour (melt butter and blend in flour). Add 3/4 cup brown sugar and 1-1/2 cup water. Boil till thick. Add a pinch of salt and 1/2 tsp. of vanilla.
“I hope everyone enjoys this as much as I did. It is a great put-up food for the winter and the only dessert that comes out of a jar in our house (hahaha).”