Frank Hart of Massillon, Ohio, was seeking a recipe for a Grape-Nuts Custard Pudding similar to the one he had enjoyed in restaurants in New England, on Cape Cod in particular.
Lorraine Haley of East Falmouth, Mass., sent in a recipe for the pudding that she has been making for more than 40 years. She says it is the original recipe that appeared on the box of Post Grape-Nuts cereal.
The crunchy cereal almost completely dissolves once the pudding is baked, but the nutty flavor remains. I thought this pudding tasted best served warm and topped with fresh whipped cream or cold milk.
Grape-Nuts Custard Pudding
Makes 4 cups or 8 servings
3/4 cup Grape-Nuts cereal
1/4 cup butter or margarine, melted
1/2 cup sugar
3 eggs, well beaten
2 cups milk
1/4 cup raisins (optional)
1 teaspoon vanilla
1/8 teaspoon cinnamon or nutmeg
1/8 teaspoon salt
Mix cereal with melted butter. Beat sugar into eggs; add cereal mixture and the remaining ingredients, blending well. Pour into a 1-quart baking dish. Place dish in pan of hot water. Bake at 375 degrees for 30 minutes. Stir thoroughly.
Bake another 20 minutes or until knife inserted 1 inch from center comes out clean. Serve warm or cold with whipped cream, Cool Whip or milk.
Per serving: 197 calories, 6 grams protein, 9 grams fat, 5 grams saturated fat, 24 grams carbohydrate, 1 gram fiber, 99 milligrams cholesterol, 194 milligrams sodium
Dorothy Bristol of Santa Rosa, Calif., is "desperately seeking" a recipe for a clam casserole made using clams, onions, tomatoes and cracker crumbs.
If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert Street, Baltimore, MD 21278, or e-mail recipefinder@ baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.
The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.