Oh my, it’s good to be home after a long weekend out of town. Hiram and I came back a day early because nasty weather’s on it’s way. The good news is that we’re already unpacked, the laundry and grocery shopping are done, and our wonderful cleaning lady made the house shine while we were gone. The bad news is that all our gallivanting left no time to try new recipes.
Thankfully Deborah Vogts, who blogs at www.CountryatHeartRecipes.com, featured one of my recipes on Monday. This heirloom recipe for wild plum pudding was passed down from my pioneer great-great-grandmother. She created the recipe to take advantage of the plentiful wild plums on the Iowa prairie. Click here to learn how to make wild plum pudding and how to adapt it to 21st century ingredients. Deborah’s blog is packed with good recipes you won’t want to miss.
FYI for non-dairy readers: Substitute a cup of soured almond milk (top off a scant cup of almond milk with 1 tablespoon vinegar and let sit 15 minutes) and use coconut oil or butter substitute for the shortening. You’ll never know the difference between this variation and the original recipe.
