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# Statistics
Favourites: 144; Deviations: 2; Watchers: 18
Watching: 47; Pageviews: 7531; Comments Made: 843; Friends: 47
# Interests
Favorite visual artist: niggaFavorite movies: nigga
Favorite bands / musical artists: nigga
Favorite writers: nigga
Other Interests: nigga
# About me
Current Residence: In a van down by the riverdeviantWEAR sizing preference: nigga
Print preference: nigga
Favourite genre of music: nigga
Favourite photographer: nigga
Favourite style of art: nigga
Operating System: nigga
MP3 player of choice: nigga
Shell of choice: Who doesn't joke about this? Honestly.
# Comments
Comments: 220
cac0mistle [2010-06-26 19:03:36 +0000 UTC]
st Visit: 1 week ago
* Added *Ribbedebie, ~Wolfenpilot687, *Hail-NekoYasha, ~Gragaza147 to her deviantWATCH in the last 3 weeks.
* Commented on *Ribbedebie, The Chu
👍: 0 ⏩: 0
55shoes55 [2010-06-07 09:46:30 +0000 UTC]
Indian Pudding Recipe
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Ingredients
6 cups of milk
1/2 cup (1 stick) butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/3 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 cup golden raisins (optional)
Whipped cream or vanilla ice cream
Method
1 Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
2 Preheat oven to 250°F.
3 In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
4 Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
5 Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.
Serves 8-10.
👍: 0 ⏩: 0
55shoes55 [2010-06-07 09:46:18 +0000 UTC]
Indian Pudding Recipe
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Ingredients
6 cups of milk
1/2 cup (1 stick) butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/3 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 cup golden raisins (optional)
Whipped cream or vanilla ice cream
Method
1 Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
2 Preheat oven to 250°F.
3 In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
4 Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
5 Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.
Serves 8-10.
👍: 0 ⏩: 0
55shoes55 [2010-06-07 09:46:12 +0000 UTC]
Indian Pudding Recipe
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Ingredients
6 cups of milk
1/2 cup (1 stick) butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/3 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 cup golden raisins (optional)
Whipped cream or vanilla ice cream
Method
1 Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
2 Preheat oven to 250°F.
3 In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
4 Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
5 Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.
Serves 8-10.
👍: 0 ⏩: 0
55shoes55 [2010-06-07 09:46:09 +0000 UTC]
Indian Pudding Recipe
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Ingredients
6 cups of milk
1/2 cup (1 stick) butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/3 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 cup golden raisins (optional)
Whipped cream or vanilla ice cream
Method
1 Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
2 Preheat oven to 250°F.
3 In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
4 Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
5 Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.
Serves 8-10.
👍: 0 ⏩: 0
55shoes55 [2010-06-07 09:46:05 +0000 UTC]
Indian Pudding Recipe
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Ingredients
6 cups of milk
1/2 cup (1 stick) butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/3 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 cup golden raisins (optional)
Whipped cream or vanilla ice cream
Method
1 Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
2 Preheat oven to 250°F.
3 In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
4 Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
5 Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.
Serves 8-10.
👍: 0 ⏩: 0
55shoes55 [2010-06-07 09:46:02 +0000 UTC]
Indian Pudding Recipe
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Ingredients
6 cups of milk
1/2 cup (1 stick) butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/3 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 cup golden raisins (optional)
Whipped cream or vanilla ice cream
Method
1 Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
2 Preheat oven to 250°F.
3 In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
4 Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
5 Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.
Serves 8-10.
👍: 0 ⏩: 0
55shoes55 [2010-06-07 09:45:58 +0000 UTC]
Indian Pudding Recipe
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Ingredients
6 cups of milk
1/2 cup (1 stick) butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/3 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 cup golden raisins (optional)
Whipped cream or vanilla ice cream
Method
1 Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
2 Preheat oven to 250°F.
3 In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
4 Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
5 Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.
Serves 8-10.
👍: 0 ⏩: 0
55shoes55 [2010-06-07 09:45:54 +0000 UTC]
Indian Pudding Recipe
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Ingredients
6 cups of milk
1/2 cup (1 stick) butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/3 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 cup golden raisins (optional)
Whipped cream or vanilla ice cream
Method
1 Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
2 Preheat oven to 250°F.
3 In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
4 Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
5 Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.
Serves 8-10.
👍: 0 ⏩: 0
55shoes55 [2010-06-07 09:45:49 +0000 UTC]
Indian Pudding Recipe
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Ingredients
6 cups of milk
1/2 cup (1 stick) butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/3 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 cup golden raisins (optional)
Whipped cream or vanilla ice cream
Method
1 Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
2 Preheat oven to 250°F.
3 In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
4 Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
5 Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.
Serves 8-10.
👍: 0 ⏩: 0
TMBGgirl In reply to teresa64 [2010-05-29 01:43:28 +0000 UTC]
yo poopie o________________________o
👍: 0 ⏩: 1
kingdededesuperfan In reply to TMBGgirl [2010-04-06 15:49:41 +0000 UTC]
XD idk I just love that icon.
👍: 0 ⏩: 0
cac0mistle [2010-01-02 17:55:26 +0000 UTC]
Hi TMBGgirl! Didn't expect to see YOU online again!
👍: 0 ⏩: 1
ultimiteknight In reply to TMBGgirl [2010-04-07 08:38:39 +0000 UTC]
yep i did and i did a meme
👍: 0 ⏩: 0
TMBGgirl In reply to fukkenhairclips [2009-11-08 14:44:31 +0000 UTC]
OMG BABYS ASSES PEDO MUCH???? XDD
👍: 0 ⏩: 1
teresa64 In reply to TMBGgirl [2009-11-10 00:05:16 +0000 UTC]
oooh... u mean the "jobro" that u liek that I made?
👍: 0 ⏩: 0
TMBGgirl In reply to fukkenhairclips [2009-11-08 14:45:56 +0000 UTC]
U sure did. I was only 10 back then though. Now i'm not afraid, but i'm still leaving DA, Deviantart is glitchy and it sucks ass.
👍: 0 ⏩: 0
TMBGgirl In reply to fukkenhairclips [2009-11-08 14:48:57 +0000 UTC]
LOL yes you scared me off DA XDDD
But now i'm off because i'm sick of this sites bullshit. Honestly, this is a horrible website.
👍: 0 ⏩: 1
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