Sunday, January 31, 2010
Canasta and Lemon Puddings.....by Jessica
The problem with baking is you must follow directions and measure the ingredients. I'm not very good at that. Having said that, these lemon puddings were very easy to make and if I can do it, they must be fool-proof. Following the delicious lamb dinner, they were a little on the rich side, but although we all kept commenting about how rich it was, none of us seemed to have difficulty polishing off the whole thing. The recipe called for it to be served with vanilla ice cream, but since a half gallon of ice cream was $8.65 at Shelton's I opted to top with whip cream which we all decided was a better choice in the end.