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About Me
- Coralie Cederna Johnson
- As a lover of all things vintage, I write about our cottage home, inspirational decorating, vintage finds, thrifty buys, and old-time recipes. I have many additional interests such as reading, writing, blogging, arts and crafts, and quilting...I write about these interests as well as about family, friends, shelties, nature and hobbies.
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BLESSINGS to all the generous CHURCH LADIES who share the RECIPES so dear to their hearts!
My favorite 1950's CHURCH LADY! My loving, caring, dedicated MOM!
Big Sisters, Corinne & Coralie!
Little Sister, Connie!
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Suet? I think this sounds like something the birds might like more than I would!
ReplyDeleteServed with brandy hard sauce! (Basic butter cream frosting with a splash of brandy or bourbon works fine.) Also serve with a bit of stilton cheese and a glass of port. Hey, I thought it was too many flavors until I tried it. YUM
ReplyDeleteNowadays when people think of suet, they visualize the rancid crap sold in bricks for birds. Good suet from a reliable butcher is fine. (Good for birds too!) I have heard that one can substitute butter and crisco. But suet has a special quality: when the suet melts gradually in a traditional steamed pudding, it leaves little cavities in the pudding, making it lighter. Suet pudding should be served warm because the fat congeals when it is cold.
I think to get the same affect with butter or shortening, you need to use flour and a bit of leavening and work the shortening/butter into the dry ingredients. (Like pastry).
Because of the properties of the fats- suet vs butter or shortening - how it's made makes a difference.
this recipe is vaguely familiar. When I was really little, my mother would take me to a state-run child daycare center while she was at work. I seem to remember eating this there!!! Thanks for the recipe :) :) Love and hugs from Oregon, Heather :)
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