Anecdotes, Jane TalksTranslationsCookbook
Holiday Desserts resemble a date with that special flirt. With the first taste, you dissolve like a snowflake.

A festive party theme of flowers and décor sets the stage for your guests to get involved in your food, each other, and you.

Laughter and joyous throngs, parties and loving mirth, Exaltation in Holiday Song creates togetherness then on earth!

Jane Marsh Cooks: Diva Party Recipes with Color and Poety Jane Marsh Cooks: Diva Party Recipes with Color and Poety

Dedication: These Holiday Desserts are dedicated to my eternally memorable mother. Beauty was her life force. Totally, and with color creations of flowers and food-functionally coordinated and displayed with rhythmic merriment and elegance-decorating was food for her soul. In an exhibition reminiscent of Luxury Homes & Gardens, she wrapped one up in the musical whirl of her delivery.

Her diva-like, and incredibly vivid party displays are still, and always will be, Something to Sing About!

Carrot Pudding (Steamed): up

½ cup orange peel (candied and minced)
1 cup raisins
1 cup flour (sifted)
½ tsp. salt
1 tsp. nutmeg
1 egg
1 cup raw carrot (finely grated)
¼ cup melted butter
1 tsp. vanilla
2 tsp. lemon rind (grated)
1 cup walnuts (chopped)
1 tsp. soda
2 tsp. cinnamon
½ tsp. cloves
1 cup sugar
1 cup potato (raw and finely grated)
2 tbsp. hot milk
2 tbsp. brandy

Mix together: candied orange peel, raisins and walnuts. Separately mix together: flour, soda, salt, and spices. Then mix both above ingredients together (mix together well). Separately, beat egg and sugar and then stir in carrot and potato. Then add butter, milk, flavorings, and lemon rind to egg, sugar, carrot and potato mixture. Then, blending in well, add flour-fruit mixture to above. Pour into a well-buttered 6 cup pudding mold. Cover with foil and steam 2 ½ hours.

Carrot Pudding Sauce:

Into top of double boiler: ¼ cup butter and melt, then ½ cup sugar. Mix until creamy.

Blend in: 1 egg yolk, 1 tsp. vanilla, 1½ tbsp. flour
Gradually add to above: 1¼ cup boiling water.
Stir over hot double boiler until thickened.
Add: ¼ tsp. nutmeg and remove from heat.
Stir in 2 – 3 tbsp. brandy (to taste).


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