Warm one quart of milk.

Place 1 cup grapenuts in a round baking dish.

Pour the warm milk over it and let sit for 15 mins.

Add:

4 beaten eggs

1 cup sugar

dash of salt

1 tsp. vanilla

dash of nutmeg

Stir to combine.

Place dish in pan with 2 inches of water. ( I use the bottom of my broiler pan)

One hour or so at 350 F.

When I'm sick and have no appetite, this still goes down easily and keeps bod and soul together.

On 1/24/2015 12:05 PM, Kalmia wrote:
> Warm one quart of milk.
>
> Place 1 cup grapenuts in a round baking dish.
>
> Pour the warm milk over it and let sit for 15 mins.
>
> Add:
>
> 4 beaten eggs
>
> 1 cup sugar
>
> dash of salt
>
> 1 tsp. vanilla
>
> dash of nutmeg
>
> Stir to combine.
>
> Place dish in pan with 2 inches of water. ( I use the bottom of my broiler pan)
>
> One hour or so at 350 F.
>
> When I'm sick and have no appetite, this still goes down easily and keeps bod and soul together.
>
Thanks. Looks interesting. I saved it.

--
From somewhere very deep in the heart of Texas

On Saturday, January 24, 2015 at 2:50:32 PM UTC-5, Janet Wilder wrote:
> On 1/24/2015 12:05 PM, Kalmia wrote:
> > Warm one quart of milk.
> >
> > Place 1 cup grapenuts in a round baking dish.
> >
> > Pour the warm milk over it and let sit for 15 mins.
> >
> > Add:
> >
> > 4 beaten eggs
> >
> > 1 cup sugar
> >
> > dash of salt
> >
> > 1 tsp. vanilla
> >
> > dash of nutmeg
> >
> > Stir to combine.
> >
> > Place dish in pan with 2 inches of water. ( I use the bottom of my broiler pan)
> >
> > One hour or so at 350 F.
> >
> > When I'm sick and have no appetite, this still goes down easily and keeps bod and soul together.
> >
> Thanks. Looks interesting. I saved it.
>
> --
> From somewhere very deep in the heart of Texas

Whenever I get a yen for it, tho, I seem to be low on milk, so it has to be a planned thing in my house.

On 2015-01-24 2:50 PM, Janet Wilder wrote:
> On 1/24/2015 12:05 PM, Kalmia wrote:
>> Warm one quart of milk.
>>
>> Place 1 cup grapenuts in a round baking dish.
>>
>> Pour the warm milk over it and let sit for 15 mins.
>>
>> Add:
>>
>> 4 beaten eggs
>>
>> 1 cup sugar
>>
>> dash of salt
>>
>> 1 tsp. vanilla
>>
>> dash of nutmeg
>>
>> Stir to combine.
>>
>> Place dish in pan with 2 inches of water. ( I use the bottom of my
>> broiler pan)
>>
>> One hour or so at 350 F.
>>
>> When I'm sick and have no appetite, this still goes down easily and
>> keeps bod and soul together.
>>
> Thanks. Looks interesting. I saved it.

That sounds like a lot of sugar for that much milk and eggs. When I
make rice pudding or tapioca I use three cups of milk and two eggs and
only a half cup of sugar. I am imagining something very rich and sweet
tasting with this.

If I want to try this I will have to do some cross border shopping. They
changed the recipe for Grape Nuts in Canada. A friend of ours is a
Grape Nuts fanatic and makes regular trips across the border to buy it
by the case.
>

On 2015-01-24 4:30 PM, Kalmia wrote:
> On Saturday, January 24, 2015 at 2:50:32 PM UTC-5, Janet Wilder
> wrote:
>> On 1/24/2015 12:05 PM, Kalmia wrote:
>>> Warm one quart of milk.
>>>
>>> Place 1 cup grapenuts in a round baking dish.
>>>
>>> Pour the warm milk over it and let sit for 15 mins.
>>>
>>> Add:
>>>
>>> 4 beaten eggs
>>>
>>> 1 cup sugar
>>>
>>> dash of salt
>>>
>>> 1 tsp. vanilla
>>>
>>> dash of nutmeg
>>>
>>> Stir to combine.
>>>
>>> Place dish in pan with 2 inches of water. ( I use the bottom of
>>> my broiler pan)
>>>
>>> One hour or so at 350 F.
>>>
>>> When I'm sick and have no appetite, this still goes down easily
>>> and keeps bod and soul together.
>>>
>> Thanks. Looks interesting. I saved it.
>>
>> -- From somewhere very deep in the heart of Texas
>
> Whenever I get a yen for it, tho, I seem to be low on milk, so it has
> to be a planned thing in my house.
>


Make less. Cut the recipe in half. That would probably also reduce
cooking time.

On 2015-01-24, Dave Smith > wrote:

> That sounds like a lot of sugar for that much milk and eggs.

Yeah, I can't imagine that is correct. One cup of sugar to one cup of
grapenuts?? That'd gag a maggot.

nb

On 2015-01-24 18:17, notbob wrote:
> On 2015-01-24, Dave Smith > wrote:
>
>> That sounds like a lot of sugar for that much milk and eggs.
>
> Yeah, I can't imagine that is correct. One cup of sugar to one cup of
> grapenuts?? That'd gag a maggot.
>
>

You are I are going to be accused of dumping on a posted recipe, but...
it is a hell of a lot of sugar IMO. I know that custards will set with
less.

On 1/24/2015 5:43 PM, Dave Smith wrote:
> On 2015-01-24 18:17, notbob wrote:
>> On 2015-01-24, Dave Smith > wrote:
>>
>>> That sounds like a lot of sugar for that much milk and eggs.
>>
>> Yeah, I can't imagine that is correct. One cup of sugar to one cup of
>> grapenuts?? That'd gag a maggot.
>>
>>
>
> You are I are going to be accused of dumping on a posted recipe, but...
> it is a hell of a lot of sugar IMO. I know that custards will set with
> less.
>
If I decide to make it, it will have much less sugar.

--
From somewhere very deep in the heart of Texas

On Saturday, January 24, 2015 at 8:32:29 PM UTC-5, Janet Wilder wrote:
> On 1/24/2015 5:43 PM, Dave Smith wrote:
> > On 2015-01-24 18:17, notbob wrote:
> >> On 2015-01-24, Dave Smith > wrote:
> >>
> >>> That sounds like a lot of sugar for that much milk and eggs.
> >>
> >> Yeah, I can't imagine that is correct. One cup of sugar to one cup of
> >> grapenuts?? That'd gag a maggot.
> >>
> >>
> >
> > You are I are going to be accused of dumping on a posted recipe, but...
> > it is a hell of a lot of sugar IMO. I know that custards will set with
> > less.
> >
> If I decide to make it, it will have much less sugar.
>
> --
> From somewhere very deep in the heart of Texas

I rechecked and that's how it's written - by hand. The recipe is decades old, and I KNOW I cut the sugar down to about a 1/2 cup when I make it. Sorry to have misled.

On 2015-01-25 4:49 PM, Kalmia wrote:

>>> less.
>>>
>> If I decide to make it, it will have much less sugar.
>>
>> -- From somewhere very deep in the heart of Texas
>
> I rechecked and that's how it's written - by hand. The recipe is
> decades old, and I KNOW I cut the sugar down to about a 1/2 cup when
> I make it. Sorry to have misled.
>


Phew. I didn't want to get dumped on for dumping on a recipe. Based on
our much I use in puddings, custard, rice pudding and tapioca, it
sounded like a lot. If I get any Grape Nuts I might give it a try. My
son shops over the border a lot. Maybe I can get him to pick some up for
me. The Grape Nuts here are not as good as the American version.

On 1/25/2015 3:49 PM, Kalmia wrote:
> On Saturday, January 24, 2015 at 8:32:29 PM UTC-5, Janet Wilder wrote:
>> On 1/24/2015 5:43 PM, Dave Smith wrote:
>>> On 2015-01-24 18:17, notbob wrote:
>>>> On 2015-01-24, Dave Smith > wrote:
>>>>
>>>>> That sounds like a lot of sugar for that much milk and eggs.
>>>>
>>>> Yeah, I can't imagine that is correct. One cup of sugar to one cup of
>>>> grapenuts?? That'd gag a maggot.
>>>>
>>>>
>>>
>>> You are I are going to be accused of dumping on a posted recipe, but...
>>> it is a hell of a lot of sugar IMO. I know that custards will set with
>>> less.
>>>
>> If I decide to make it, it will have much less sugar.
>>
>> --
>> From somewhere very deep in the heart of Texas
>
> I rechecked and that's how it's written - by hand. The recipe is decades old, and I KNOW I cut the sugar down to about a 1/2 cup when I make it. Sorry to have misled.
>

No need to apologize. I appreciate your having posted it.

--
From somewhere very deep in the heart of Texas