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Recipe of the Week

Detail of Caramel Apple-Almond Crepes



Caramel Apple-Almond Crepes


A great dish for dessert or breakfast, these filled crepes are quick and easy to make, full of wonderful flavor, and make any occasion special.


Creamy Corn Pudding

A childhood favorite of mine, this creamy corn pudding always was a special holiday treat. While this dish does take a while to cook, it cooks perfectly in the oven right along with the ham. The pudding can also sit at room temperature for up to 30 minutes, allowing you to make the breadsticks, finish baking the potatoes, and carve the ham.

2 tablespoons butter
1 small minced onion
1/4 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
2 cups light cream
1 cup milk
1 10-ounce package frozen whole-kernel corn, thawed
4 large eggs

Preheat the oven to 350 degrees. In a 2-quart saucepan over medium heat, melt the butter. Add the onion and cook until tender and golden brown, about 10 minutes. Stir in the flour, salt, and pepper until blended. Gradually stir in the light cream and milk and cook, stirring constantly, until mixture boils and thickens slightly. Remove the saucepan from the heat and stir in the corn. In a 2-quart casserole dish, beat the eggs slightly. Slowly add the corn mixture, beating constantly, to prevent the eggs from "cooking". Set the casserole dish in a 13" by 9" baking pan and place the pan in the oven. Pour enough boiling water into the pan to come halfway up the sides of the casserole. Bake pudding for 1 hour and 15 minutes, or until a knife inserted in the center comes out clean. Serve hot or at room temperature.

Makes 8 servings.

Preparation Time: 10 minutes
Cooking Time: 90 minutes
Total Time: 1 hour, 40 minutes

This recipe is part of the Christmas Ham Dinner Menu.





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