Indian Pudding

Here is a good dessert to make for Thanksgiving dinner or anytime near the Thanksgiving holiday. It is one the Pilgrims used to eat. I had so much fun making this with Hunter.

You need:
1 quart of milk
3/4 cup molasses
1 cup cornmeal
1/2 stick of butter
2 tablespoons of sugar
1/2 teaspoon of salt
1/4 teaspoon each of nutmeg, cinnamon, and ginger
2 beaten eggs
1 teaspoon of shortening
1 saucepan
1 spoon
1 baking dish

How to do it:
1. Heat the milk in a saucepan.
2. Add molasses and cornmeal to the milk. Stir until it is all mixed together. Now boil.
3. Remove the pan from the heat. Add the butter, sugar, salt, nutmeg, cinnamon, and ginger. Cool for about 10 minutes.
4. Stir in the already beaten egg.
5. Grease the baking dish with shortening.
6. Pour in the pudding.
7. Bake at 325 degrees for an hour.

Top it with ice cream or yogurt. Indian pudding is good hot or cold.