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Recipes

Snow Pudding

There are different variations of this one, some without snow.  It's an old recipe so maybe you have it.

Ingredients

  • 6 cups clean fresh snow
  • 1 cup milk
  • 1/2 cup superfine sugar
  • 1/2 teaspoon vanilla extract

Directions

  1. In a large bowl, mix together the milk, sugar and vanilla until well blended. Carefully stir in the snow. Freeze, or scoop into bowls, and serve immediately.
 

Pumpkin Pie Milkshake

I've found several Pumpkin Pie Milkshake recipes that make my mouth water. Here's the first, an easy starter.

Pumpkin Pie Milkshake
4 oz. canned pumpkin, chilled
1-1/2 cups cold low fat milk
8 teaspoons sugar
1/8 teaspoon cinnamon
1 teaspoon vanilla

Directions

Combine all ingredients in blender. Blend until smooth. Top with a dash of cinnamon or nutmeg.

 

Pumpkin Pie Milkshake

Hi, I've found several recipes for Pumpkin Pie Milkshake that could give Starbucks a run for its money. Here's a easy one. I'm going to try them all. The more the thirstier.

Pumpkin Pie Milkshake

4 oz. canned pumpkin, chilled

1-1/2 cups cold low fat milk

8 teaspoons sugar

1/8 teaspoon cinnamon

1 teaspoon vanilla

 

Directions

Combine all ingredients in blender. Blend until smooth. Top with a dash of cinnamon or nutmeg.

   

Cranberry Chicken

Here's an easy idea for dinner. I served mine with rice.  The Catalina dressing was a little hard to find as it's an old-fashion kind that's come back for a second life. I found one at Market Basket. If you don't have one, use a French dressing instead.

 

CRANBERRY CHICKEN
14 oz. can of cranberry sauce
8 oz. Catalina dressing
pkg. onion soup mix
4 chicken breasts
Mix first three ingredients; pour over chicken that has been placed in a greased 9x13-inch baking dish.

Bake at 350°F for 90 minutes or until chicken is tender and browned.

 

Rhubarb Cake Recipe

It's that time of year again. Thanks to Ann for sending this in.  If you grow rhubarb I bet you have enough to share with those of us who don't!
Rhubarb Cake
(Makes a 9x13x2 inch cake)
1 1/2 cup sugar
2 eggs
1 tsp. cinnamon
1/4 tsp. allspice
2 cup flour
2 cup raw rhubarb, diced
1/2 cup shortening
1 tsp. soda
1/4 tsp. cloves
dash of salt
1/3 cup milk
Cream shortening, add sugar and cream again.
Add eggs one at a time, blending after each.
Sift dry ingredients together.
Add to sugar-egg mixture alternately with the milk.
Mix in the rhubarb.
Spread in a greased and floured 9x13x2 inch pan, and sprinkle on topping.
Bake at 350 degrees for 35-40 minutes, or until done.
Topping
1/2 cup brown sugar
dash of cinnamon
3 T. flour
3 T. butter
1/2 cup chopped nuts (optional)
Mix brown sugar, cinnamon, flour and butter with a pastry blender or fork until crumbly.
Add nuts if desired
   
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