European Stars And Stripes (Newspaper) - September 22, 1988, Darmstadt, Hesse                                Pudding times by Sharon Hudgins it s  Lime of year again. The autumn Sun soil warms the midday air but the Days Aro growing Shorter and the night air already Hiis a hint of Winter in h. The Crisp cod weather stimulates the App lilo and makes us crave warm Comfort ing foods that provide extra Energy when the thermometer begins la . Crunchy salads cold soups and icy drinks Are things of the past. Autumn brings hot meals full of carbohydrates to warm boil in body and the soul. Childhood memories of this season include no Only he smell of burning leaves but also the arum of rookies and cakes baking in the Kitchen. Desserts become an irn Portal part of the  again no longer Are we worried about How to ii look in a Bikini. Like Early Man we know that when autumn arrives it s Lime for us to Start storing up calories for the Winter even if in this modern age of plenty thai really in t necessary. But  needs Are As important As physical ones. No one wants la keep eating summer foods when inc Sun is heading South and there s Frost on the pumpkin. These three recipes Are for Slick to your ribs puddings that will satisfy both the mental and physical cravings brought on by the Cool weather. Cottage cheese bread pudding with Vanilla sauce is a traditional dessert from Czechoslovakia. This is the Queen of bread puddings chock full of raisins nuts and cottage cheese and Flavoured with Lemon Peel Vanilla and Nutmeg. If you think of bread pudding As merely Brand Nursery food this recipe is certain a change your mind. Rom Mcgroty Don t try to pronounce it is the National dish of Norway where it s made from a Type of naturally soured Cream that in t available in the United slates however an authentic version of this stove lop pudding can be made from heavy Cream whipping Cream mixed with Lemon juice. In Norway this pudding is served in wooden bowls and eaten with wooden spoons. The creamy pudding is garnished with Metic d Butler and cinnamon sugar and accompanied by a Glass of tart Berry juice to offset the Richness of the dish. Mrs. Crl Nelcy s Christmas pudding is a traditional English Christmas dessert thai needs to be made in the autumn so the flavors can Ripen for two or three months before it s served. The following recipe Marci a very Rich Light textured pudding that appeals to people who Don t care for the heaviness of Standard English puddings thai contain beef suet. Although it has several Steps it s quite easy to make. And All the mixing and steaming Are guaranteed o warm up both the Cook and the Kitchen. Cottage cheese bread pudding from Czechoslovakia 15-18 slices of dried out White bread d Tablespoons Bullert cup sugar 1 Pound l it cups collage cheese j egg Yolks 1 Lemon Rind grated 2 Teaspoons Vanilla extract 1 b Teaspoon Salt 3 cups milk 1 Teaspoon freshly grilled Nutmeg v cup sultanas or Golden raisins / cup coarsely chopped walnuts Livic j come textured homemade Type strips migs int Stupl Tebei 23. 1988