Pressure and PuddingPosted: October 24, 2010
Hello, hello! I hope you’ve all been having wonderful weekends and a great Football Sunday.
Mine nearly resulted in a heart attack, but alas, we pulled it together to win by one lousy point in the final ten seconds! Our quarterback putzes through the first three quarters but then pulls it together at the very end when the entire game is on the line.
He obviously thrives under pressure…as do I! This morning was the first thought I’d given to my Eating Through the NFL project, and luckily I also pulled something respectable together with a dwindling play clock!
In honor of our opponent – the St. Louis Rams – I decided to whip up a whole wheat and almond variation of Ozark Pudding, a traditional Missourian dessert.
Whole Wheat Almond Ozark Pudding (adapted from About.com)
- 1/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/3 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1/2 cup chopped almonds
- 2/3 cup chopped apples (approx 1/2 large apple) + slices for garnish
- 1/2 cream, milk, or milk substitute
Combine flour, baking powder, salt, and cinnamon in small bowl.
In mixing bowl, combine egg and brown sugar until evenly mixed.
Add in combined dry ingredients, nuts, apples, and vanilla.
Pour into greased 8 by 8 baking dish and bake for 35 minutes at 350*.
Your house will smell incredible! (Or at least better than the locker room at halftime…)
Break apart with a spoon and serve drizzled with a few tablespoons of cream or milk (I used unsweetened vanilla almond milk, as per usual).
Since I made this a 100% whole wheat version, it was predictably dense. The almond milk made all the difference in the world making this a warm, sweet, soft dessert. It reminded me of a bread pudding, except with apples instead of raisins (and thus FAR better)!
How did your teams do this weekend?
Do you operate well under pressure?