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Cooking on the Wildside January 2014

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Homemade Onion-Bacon Dip

  • ½ lb. bacon
  • 2 Tbsp. olive oil
  • 1 lb. sweet onion, finely chopped
  • 8 oz. sour cream
  • 3 oz. package cream cheese, room temperature
  • 1 tsp. Worcestershire sauce
  • 1½ tsp. white wine vinegar
  • ¼ cup finely chopped chives or green onions
  • Salt and pepper to taste

Cook bacon until crisp. When cooled, crumble and set aside. Sauté onion in olive oil until lightly brown. Remove from heat and let cool to room temperature. Meanwhile, combine sour cream, cream cheese, Worcestershire sauce, vinegar and chives in bowl. Add cooled onions and bacon and mix well. Salt and pepper to taste. Serve with favorite chips or crackers.

Elk Stroganoff Marinade

  • ⅔ c. soy sauce
  • ⅓ c. vegetable oil
  • ¼ c. lemon juice, freshly squeezed
  • 1 c. onion, finely chopped
  • 1 tsp. garlic powder
  • 1 tsp. curry powder
  • 1 tsp. chili powder
  • ½ tsp. ginger

Mix well. Place roast in large crock or glass bowl. Pour marinade over roast. Set in refrigerator overnight, basting whenever possible. Place elk roast in cooking bag; pour marinade over roast. Place roast in crock-pot. Make 2 small holes in bag. Pour 2 cups water around outside of bag in crock-pot. Cook 8 hours on Low. Remove roast from bag and shred meat. Place in bowl with marinade.

  • 1 medium onion, chopped
  • 1 (8 oz.) pkg. fresh mushrooms, sliced
  • 1 carton sour cream

Sauté in large skillet or Dutch oven in small amount of oil until tender and golden. Remove from heat. Add roast and marinade to skillet. Blend well. Add 1 carton of sour cream and stir until blended. Do not boil.

Doughnut Pudding with Rum Sauce

  • 2 dozen day-old doughnuts
  • 1 cup golden raisins
  • ½ cup dark rum
  • 2 eggs, lightly beaten
  • 1 can condensed milk
  • 1 can half & half
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. salt
  • 1 cup walnut pieces
  • 4 Tbsp. butter, melted

Preheat oven to 350-degrees. Tear doughnuts into one inch pieces and set aside. Pour rum over raisins and set aside. Butter 13” x 9” baking dish. Whisk eggs. Add condensed milk and half & half to bowl. Stir in cinnamon, nutmeg and salt. Add doughnuts, raisins, rum, and walnuts. Let set about 15 minutes. Bake for about 30 minutes or until set and golden brown.

Rum Sauce

  • 1 stick butter, softened to room temperature
  • 1 to 2 cups powdered sugar
  • Rum to thin

Beat butter in mixer, gradually adding powdered sugar. When mixed well, thin with rum until mixture has reached a thin sauce consistency. Serve on the side with pudding.

TRANSCRIPT

[MUSIC]

WE'VE HAD FUN AND COOKED A LOT OF

IF YOU DON'T HAVE A PENCIL AND PIECE OF PAPER IN YOUR HANDS RIGHT NOW YOU'RE SURE GOING TO WISH YOU DID BECAUSE THIS IS ONE OF THE GREATEST THINGS WE EVER WHIPPED UP. IT'S CALLED A HOMEMADE BACON ONION DIP AND ME AND JIM STOOD THERE AND SNARLED AT EACH OTHER OVER WHO'S GOING TO GET TO LICK THE BOWL.

WE'RE IN PHYLLIS' KITCHEN AND WHILE SHE COOKS I'M HAVING A BITE OF HER COFFEE. LET ME TELL YOU THIS IS HARD ON YOUR DENTURES, BUT IT'S GOOD.

WHY WOULD YOU BOTHER TO DRINK COFFEE IF YOU WERE JUST GOING TO DRINK SOME CLEAR WATER. THAT'S EXACTLY RIGHT. HAVE I GOT SOMETHING FUN FOR YOU TODAY.

WHAT IS THIS.

I'M CALLING IT HOMEMADE BACON ONION DIP BUT IT'S A DIP LIKE YOU DO WITH CHIPS, BUT IT'S HOMEMADE. YOU'VE HAD THAT STUFF IN THE CARTON THEY CALL ONION DIP THEY MAYBE PASSED AN ONION OVER IT.

I'VE NEVER HAD A DIP I DIDN'T LIKE. I'VE NEVER SEEN ONE.

THIS HAS GOT SOME BODY TO IT. I I YOU'LL LIKE THE DIP.

HOW ABOUT A SPOON FULL OF THIS COFFEE?

WE CAN PUT THE COFFEE IN IT. THAT'S -- WE'RE NOT TRYING --

LET'S DON'T.

WHAT WE'VE DONE IS TAKEN ABOUT A CUP OF SOUR CREAM. I'M GOING TO TELL YOU SOMETHING, I DIDN'T USE THE LOW FAT LOCALLY  STUFF IN THIS ONE, BUT WHAT I WANTED TO TELL YOU WAS YOU COULD DO THAT IF YOU WANTED TO USE NON FAT CREAM CHEESE AND YOU WANTED TO USE SOUR CREAM, NO FAT SOUR CREAM, YOU COULD DO THAT AND YOU COULD LEAVE THE BACON OUT, BUT I WOULDN'T SUGGEST IT.

YEAH, NOT VERY GOOD, BUT YOU COULD DO IT.

WHAT I' DONE IS TAKEN ABOUT A  POUND OF SWEET ONIONS AND CARAMELIZED THEM. DON'T GET IN A HURRY WHEN YOU TRY TO DO THIS. IT TAKES 15, 20 MINUTES FROM THE TIME YOU START TO /KAOPL THEM. WHAT THAT DOES IS BRING THOSE SUGARS OUT IN THEM.

I MAY BE STANDING A BIT CLOSE TO YOU. WHAT KIND OF OIL DID YOU PUT IN HERE?

NONE. YOU CAN PUT OLIVE OIL OR YOU CAN USE JUST VEGETABLE SPRAY IF YOU WANT TO.

YOU USED --

IF YOU TAKE -- I SPRAYED IT WITH VEGETABLE SPRAY AND YOU -- SOMETIMES I DO  OLIVE OIL, BUT NOT OFTEN. THAT'S ABOUT A POUND OF ONIONS, PUT THOSE IN THERE AND STIR THEM UP LIKE THAT. THEN WE'RE GOING TO ADD, LIKE, A TEASPOON-AND-A-HALF -- WELL, GOOD GRIEF THIS COULD TAKE ALL DAY. I GOT TO GET THIS THING OFF HERE.

OH, OKAY.

MY GOODNESS. A TEASPOON -AND-A-HALF OF WHITE WINE VINEGAR, YOU DON'T WANT IT REAL STRONG. YOU WANT A DAB OF /WAO*S WORCESTERSHIRE AND I'LL GUESS AT THAT. THAT'S A DAB. THEN ABOUT A QUARTER CUP OF FRESH /KHAO*EUFS. OR GREEN ONION TOPS. PUT THOSE IN THERE.

MM-HM.

THEN I'VE TAKEN -- THIS IS ABOUT EIGHT SLICES OF BACON.

OH MY GOODNESS. AND I'VE COOKED IT AND GROUND IT UP LIKE THAT AND CHOPPED IT.

I NEVER WANTED ANYTHING THIS GOOD.

ALL THIS IS SO GOOD.

YOU GOING TO PUT ANYTHING IN ELSE IN THERE.

YOU CAN SALT AND PEPPER IN IT. I PERSONALLY DON'T THINK IT NEEDS ANYTHING ELSE, AND THAT'S REALLY ALL THERE IS THE TO THIS DISH. THEN WHAT I LIKE TO DO IS PUT IT IN A PRETTY DISH, SERVE IT AND THEN I GUESS YOU'LL GET TO TASTE IT AND EAT OUT OF THAT DISH. THIS IS REALLY GOOD FOR HOLIDAYS, GOOD THING TO DO AT CAMP AND THE NEAT THING ABOUT IT IS YOU CAN COOK THE BACON AND ONIONS AHEAD OF TIME BECAUSE YOU WANT THE ONIONS THE /KOL DOWN ANYWAY. IF YOU'RE GOING TO DEER CAMP OR DUCK CAMP YOU CAN TAKE THAT WITH YOU, AND WHIP OUT A GOOD DIP.

AND FASCINATE EVERYBODY.

THEN PEOPLE THINK YOU'VE REALLY DONE SOMETHING. IF YOU WANT TO TRY THAT, THESE ARE POTATO CHIPS OR SUN CHIPS, THESE ARE WHOLE GRAIN AND REALLY HEALTHY FOR YOU. WHILE YOU TAKE A LITTLE TASTE I'LL TELL THE FOLKS HOW WE DID THAT. I TOOK ABOUT A POUND OF SWEET ONION AND SAUTEED THIS AND ACTUALLY WHAT WE DID IS CARAMELIZED THE ONIONS 'TIL THEY'RE GOLDEN BROWN. THEN LET THOSE COOL DOWN TO ROOM TEMPERATURE, TAKE ABOUT A CUP OF SOUR CREAM, ABOUT A HALF BLOCK OF THAT CREAM CHEESE, MIX IT UP WITH ABOUT A QUARTER CUP OF CHIVES, VINEGAR, WORCESTERSHIRE, SALT AND PEPPER IF YOU WANT IT.

HAVE I TOLD YOU IF I RUN ACROSS A DIP THAT IS REALLY OUTSTANDING, I CAN KEEP A CHIP IN THERE ALL THE TIME?

YOU THINK THIS WILL EAT, HUH?

OH YEAH, YEAH.

IT'S PROBABLY THE BEST THING I EVER MADE.

DON'T TAKE IT TO DEER CAMP, BRING IT TO MY HOUSE.

HOMEMADE ONION DIP, YOU TRY IT. SO GOOD, ISN'T IT? OH MY GOD. THAT'S LARAPIN. I'LL HAVE ONE MORE.

COMING UP NEXT ON COOKING ON THE WILD SIDE, IN MARCH OF 1996 PHYLLIS SPEER WITH THE ARKANSAS GAME AND FISH COMMISSION DEVELOPED A RECIPE FOR ELK STROGANOFF. I CAN STILL TASTE IT TODAY.

YOU KNOW, I THINK ONE OF THE GREATEST COMPLIMENTS YOU CAN EVER BE PAID IS WHEN YOU LOCK THE PIDDLE AROUND IN THE KITCHEN AND COOK AS MUCH AS I DO, WHEN SOMEONE ELSE USES YOUR RECIPE. WHAT WE DO ON THIS SHOW IS JUST THAT VERY THING OF MARINADE THAT I CAME UP WITH A FEW YEARS AGO AND USE A LOT OF MY WILD GAME. SOME FRIENDS USED AND CAME UP WITH THIS RECIPE. WE'RE USING EGGING. ING ELK. THEY USED TIMEWISE IT TAKES A LONG TIME FROM BEGINNING TO END BUT THE PREPARATION IS SHORT AND THE TIME YOU HAVE TO WORK ON IT'S SHORT, BUT THE END RESULT IS VERY WELL WORTH IT. FIRST WE MAKE THE MARINADE AND TAKE 2/3 OF A CUP OF SOY SAUCE. THEN WE'LL TAKE A 1/3 CUP OF VEGETABLE OIL, WHATEVER YOUR FAVORITE KIND HAPPENS TO BE WILL WORK FINE. THEN A FOURTH CUP OF FRESHLY SQUEEZED LEMON JUICE BOTTLED IN THE CONCENTRATE DOESN'T WORK AS WELL. FRESHLY SQUEEZED SEEMS TO BE THE BEST. THEN A CUP OF ON  ONIONS YOU'VE CHOPPED UP REAL WELL, THEN A TEASPOON OF GARLIC POWDER, NOT SALT, BUT POWDER; A TEASPOON OF CHILI POWDER; A TEASPOON OF CURRY POWDER; AND YOU ALL PROBABLY HAVE THIS RECIPE FROM WHEN WE'VE USED IT IN OTHER MARINADES. AND THEN A HALF A TEASPOON OF GINGER. THAT'S ALL THERE IS TO THE MARINADE. MIX THAT UP REAL WELL AND THEN PUT YOUR ROAST IN EITHER IN A CROCK OR GLASS BOWL, DON'T USE ALUMINUM THING OR ANYTHING LIKE THAT, POUR THE MARINADE OVER THAT AND THEN COVER IT, PUT NIT THE REFRIGERATOR OVER NIGHT, AT LEAST OVER NIGHT. AND THEN IF YOU HAPPEN  TO BE WALKING BY THE REFRIGERATOR, BASTE IT A FEW TIMES, IT'S NOT CRITICAL. LEAVE THAT OVERNIGHT, THEN IN THE MORNING BEFORE YOU GO TO WORK OR DO YOUR DAY'S ACTIVITIES, TAKE ONE OF THESE OVEN BAGS, PUT YOUR ROAST AND MARINADES IN THE OVEN BAG, CLOSE IT UP, PUT IT IN A CROCK POT AND THEN POUR WATER AROUND THE EDGE OF THE BAG INSIDE THE CROCK POT, PUT THE LID ON, COOK IT FOR EIGHT HOURS ON LOW IN THE CROCK POT, BE GONE FOR THE DAY, COME BACK IN AT THE END OF THE DAY AFTER THE EIGHT HOURS, THEN WE'LL  FINISH IT UP. WELL, THIS IS WHAT THE FINISHED PRODUCT LOOKS LIKE. I GUESS I SHOULD SAY THE FIRST STEP OF THE FINISHED PRODUCT. THIS IS WHEN OUR ROAST IS DONE EIGHT HOURS AFTER WE STARTED. NOW, YOU NOTICE IT'S FLOATING AROUND IN WATER, THE WATER ON THE EDGE. THIS WATER IS REALLY IMPORTANT TO BE SURE YOU PUT IN THERE AROUND YOUR ROAST BEFORE YOU START TO COOK. IT REALLY HELPS TO COOK IT. NOW WE TAKE THE ROAST OUT, PUT IT AND THE MARINADE IN A BOWL AND SHRED THE MEAT UP, THEN WE'LL BE READY TO DO THE FINISHING TOUCHES. THIS IS WHAT IT LOOKS LIKE AFTER YOU SHRED IT, TRY TO USE A FORK IF YOU WANT TO, BUT I ALWAYS END UP USING MY HANDS AND FINGERS. LEAVE IT THERE IN THE BOWL AND THEN THE NEXT STEP IS WE'RE GOING TO SAUTE ONE ONION THAT HAS BEEN CHOPPED UP, PUT THAT IN A BIG SKILLET, DOESN'T HAVE TO BE THIS BIG, SAUTE THAT, THE ONIONS AND A HALF A POUND OF FRESH MUSHROOMS THAT ARE SLICED IN A BIT OF OIL, NOT A LOT OF OIL. GET THOSE GOING, SAUTE THOSE UNTIL GOLDEN BROWN, THEN ADD THE MEAT MIXTURE INTO THIS AND MAKE THE FINAL STEPS, FINAL PREPARATIONS FOR ELK STROGANOFF. WELL, OUR MUSHROOMS AND ONIONS ARE ALL SAUTEED NICE AND GOLDEN BROWN NOW. WHAT WE'LL DO IS TURN THE HEAT OFF AND ADD OUR MEET AND MARINADE INTO THE SKILLET, MIX THAT UP REALLY WELL AND THEN THE LAST STEP WE'RE GOING TO DO IS WE'RE GOING TO ADD THE SOUR CREAM, WE'RE GOING TO ADD A CARTON OF SOUR CREAM, AND 8 OUNCE CARTON OF SOUR CREAM TO THIS. YOU DON'T WANT TO COOK THE SOUR CREAM, TO TURN THE HEAT OFF, OR IF IT'S REALLY HOT AND BOILING, THEN YOU JUST REMOVE IT FROM THE HEAT. MIX THIS UP REALLY WELL, THEN WE'RE READY TO SERVE IT. AND WHAT WE'RE GOING TO DO IS -- WE'RE GOING TO SERVE IT TODAY IS PUT IT ON OVER PASTA. YOU CAN PUT IT OVER RICE OR MASHED POTATOES IF YOU LIKE THAT, BUT I REALLY ENJOY IT OVER PASTA. AND HERE'S OUR FINISHED PRODUCT, ELK /STROEG STROGANOFF, VERY EASY TO DO, TAKES US NOT A LONG TIME PERIOD, BUT EASY TO DO. TAKE YOUR MARINADE, 2/3 CUP OF SOY SAUCE, 1/3 VEGETABLE OIL, COUPLE LEMONS CHOPPED UP, ALL THE SPICES, MIX IT UP, POUR IT OVER YOUR ROAST, LEAVE IT OVER NIGHT IN YOUR REFRIGERATOR, NEXT MORNING PUT IN AN OVEN BAG, CLOSE IT UP, POKE TWO HOLES IN THE TOP, PUT THAT OVEN BAG IN YOUR CROCK POT, POUR TWO CUPS OF WATER AROUND THE OUTSIDE OF THE BAG, PUT THE LID ON, LEAVE IT FOR EIGHT HOURS ON LOW, THEN YOUR NEXT STEP IS TO SAUTE A HALF A POUND OF MUSHROOMS AND ONIONS SO THEY'RE GOLDEN BROWN, POUR YOUR ROAST AND MARINADE INTO THAT, GET IT JUST BARELY SIMMERING, TURN YOUR HEAT OFF, STIR IN A CARTON OF SOUR CREAM AND YOU'LL HAVE ELK STROGANOFF. IT'S WORTH A TRY.

COMING UP NEXT ON COOKING ON THE WILD SIDE, OVER THE YEARS MILL LIST SPEER WITH THE ARKANSAS GAME AND FISH COMMISSION HAS FED ME A NUMBER OF DISHES THAT WOULD HAVE TO BE CATEGORIZED LESS THAN HEALTHY, THIS HOWEVER MAY BE THE ONLY TIME I EVER THOUGHT SHE WAS JEOPARDIZING MY EXISTENCE. IT'S CALLED DOUGHNUT PUDDING. DOES THAT GIVE YOU AN IDEA.

DID YOU NEVER EAT BRED PUDDING GROWING UP?

YEAH, BUT IT DOESN'T LOOK LIKE THIS.

DID YOU LIKE IT?

YEAH.

OH, ME TOO.

GROWING UP?

YEAH.

I SURE DID. MATTER OF FACT, IT'S A WHOLE LOT TO THE CREDIT OF HOW I'VE COME OUT GROWED LIKE THIS.

WELL, THIS IS DOUGHNUT PUDDING. IT'S JUST LIKE BRED PUDDING, BUT IT'S MADE WITH DAY OLD DOUGHNUTS INSTEAD OF BRED.

THE REASON SHE'S POPPING OFF LIKE THAT IS SHE'S GETTING ALL THE CALORIES OUT.

ACTUALLY I'M DOING THEM LIKE THIS BECAUSE I GET TO LICK MY FINGERS, BUT I WON'T IN FRONT OF YOU.

IT LOOKS LIKE IT'S GOING TO BE RICH.

THIS IS TWO DOZEN DAY OLD DOUGHNUTS.

I CAN'T EAT THAT.

YOU KNOW, IF YOU GO TO AN OFFICE PARTY OR YOU'RE GOING TO A PARTY AND SOMEBODY SAYS WE'RE GOING TO HAVE 40 PEOPLE AND YOU TAKE DOUGHNUTS FOR 40 PEOPLE AND SEVEN PEOPLE SHOW UP, YOU'VE GOT LEFTOVER DOUGHNUTS, THIS IS EXCELLENT TO DO WITH THEM. YOU TAKE TWO DOZEN DAY OLD DOUGHNUTS AND CUT THEM UP INTO BITE SIZED -- THAT'S A DOUGHNUT BITE SIZED PIECE. THEN YOU GOT THAT DONE, NEXT STEP IS YOU TAKE A CUP OF GOLDEN RAISINS. NOW, IF YOU GOT THOSE DARK RAISINS, USE THEM. YOU DON'T HAVE TO GO OUT AND --

THESE ARE PRETTY? .

THESE ARE PRETTY. THEN TO A CUP OF RAISINS YOU TAKE A FOURTH OF A CUP OF DARK RUM, POUR THEM OVER THESE RAISINS AND LET THEM SOAK 15 OR 20 MINUTES WHILE YOU'RE WAITING. TAKE A CAN OF EAGLE BRAND MILK.

THAT HAS ALMOST NO CALORIES.

ABSOLUTELY NO CALORIES. GET ALL OF THAT OUT. THEN JUST ADD INSULT TO INJURY, YOU'RE GOING TO TAKE HALF AND HALF AND YOU'RE GOING TO PUT A CAN OF HALF AND HALF /HR*RB --

I DON'T WANT TO SEE THIS. I'M GOING TO GET A TELEPHONE CALL.

YOU PUT THAT IN THERE AND THEN MIX THAT AROUND LIKE THAT AND THEN YOU ADD A COUPLE OF EGGS THAT YOU LIGHTLY BEAT. OH JOHN, IT'S GOING TO BE WORTH IT, I PROMISE.

OH.

DOESN'T IT LOOK GOOD ALREADY.

YEAH. IT LOOKED GOOD WHILE IT WAS OVER THERE. NOW IT'S AN ATOMIC BOMB STAGE.

THEN WE ADD OUR SEASONING, WHICH IS A HALF A TEASPOON OF CINNAMON, AND THEN ABOUT A HALF TEASPOON OF NUTMEG. AND THEN ABOUT HALF A TEASPOON OF NUTMEG.

NUTMEG'S ALWAYS --

YOU DON'T HAVE TO GRATE IT, BUT I LIKE IT THIS WAY A LOT BETTER.

SHE'S GRATING AN MEG NUT.

IT'S NUTMEG. NOT AN MEG NUT. THEN WE ADD HALF A STICK OF BUTTER.

IS -- DOES ANYTHING CALL FOR --

NOT NEAR A THING. WE'RE JUST ABOUT THERE. WE GOT ALL THAT MIXED UP. THEN WE DUMP THESE TWO DOZEN DOUGHNUTS INTO THIS --

LORD DO HAVE MERCY. YOU COULD FEED A FEED LOT FULL OF STEER.

WE'RE GOING TO GET ALL OF THAT IN THIS.

NO, DON'T THINK SO.

THEN A TEASPOON OF THAT EVERY TIME.

UH...

STIR THAT ALL AROUND.

THIS TIME I REALLY MEAN IT.

GET THIS MIXED UP REALLY GOOD. THEN WE ADD OUR RUM AND RAISINS.

OH, THE RUM IS IN THE RAISINS.

YEAH, THE RAISINS HAVE BEEN SOAKING IN THE RUM ALL FOR, YOU KNOW, TWO OR THREE DAYS. NO, NOT REALLY. JUST ABOUT 30 MINUTES OR SO. OH JOHN, THIS IS GOOD, I PROMISE YOU IT'S GOOD.

I CAN TELL HOW SILLY WE'RE GETTING.

YEAH.

YEAH.

YOU CAN SMELL THAT ROOM. NOW ALL THE ALCOHOL'S GOING TO COOK OUT. THEN WE ADD A CUP OF WALNUTS.

I FORGOT WALNUTS.

LET ME TELL YOU, DID YOU KNOW WALNUTS ARE VERY, VERY HEALTHY FOR YOU. THEY'RE THE HEALTHIEST NUT YOU CAN EAT. YOU SHOULD EAT A HANDFUL EVERYDAY, TRULY. I DON'T KNOW IF THEY SHOULD BE IN ALL THIS OTHER STUFF.

ON TOP OF THAT ENTIRE CHEESECAKE, HUH?

NOW, FOR THE SAKE OF TIME, I WON'T DO THIS, BUT NORMALLY I'D MIX THIS UP AND LET IT SIT FOR 15 MINUTES SO THE DOUGHNUTS CAN SOAK UP ALL THOSE GOOD JUICES AND STUFF. THEN WE JUST POUR THIS --

WANT MY HELP?

OH, NO, YOU JUST WATCH.

SO GLAD. I'M AFRAID TO GET NEAR THAT STUFF.

AND YOU JUST MASH IT DOWN.

DOESN'T MATTER IF IT'S MASHED DOWN.

NO, BECAUSE WE'RE GOING TO BAKE IT. THIS IS LIKE BREAD PUDDING.

THAT RIGHT?

EXCEPT IT'S DOUGHNUT PUDDING.

I TELL YOU, IT LOOKS DELICIOUS.

WELL, YOU ARE REALLY TRULY GOING TO BE SURPRISED OF HOW GOOD THIS IS. WE DON'T WANT TO LOSE ANY OF IT.

NO, UH-UH.

MASH THAT ALL DOWN AND THEN WE'LL PUT THIS IN A 350 DEGREE OVEN AND BAKE FOR 30 MINUTES.

I'LL OPEN IT.

YEAH, YOU OPEN IT.

ALL RIGHT.

THERE WE GO.

I DIDN'T EVEN TOUCH IT AND I GOT --

NOW, WHILE THAT'S COOKING, WE MAKE THE SAUCE THAT GOES OVER THE TOP OF IT. THAT'S REALLY IMPORTANT. THIS IS REALLY GOOD SAUCE.

NO SUGAR, NO BUTTER, NOTHING?

ONE STICK OF BUTTER, PUT IT IN THE MIXER.

OH, MERCY, MERCY, MERCY. I'M TELLING YOU, I'VE GOT THE PERFECT NAME FOR THIS.

IT'S DOUGHNUT PUDDING.

NEW  NO, I GOT A BETTER ONE. AMERICAN PRESCRIPTION FOR TERRORISTS. I DIDN'T EVEN TOUCH THAT OTHER THING, MY HAND'S STICKY, I GOTTA WASH IT OFF.

THEN WE START TO BEAT THIS BUTTER AND INTO THAT WE'RE GOING TO ADD A LITTLE AT THE TIME, POWDERED SUGAR. YOU'RE PROBABLY GOING TO ADD HALF A BOX OF MAYBE TWO CUPS, JUST UNTIL YOU GET IT, YOU KNOW, SWEET ENOUGH BECAUSE YOU CAN SEE IT'S STILL KIND OF INCORPORATING. THAT'S PROBABLY ABOUT ENOUGH.

BUT THAT'S NOT ALL, FRIENDS.

OH, NO, NO, WE'RE NOT DONE YET. AND THEN WE'RE JUST GOING TO MASH THAT DOWN LIKE THAT. THEN, BECAUSE SEE HOW THICK THAT IS, JOHN. WELL, SINCE THIS IS THE SAUCE, WE WANT TO THIN IT.

THIN IT.

SO WE'RE GOING TO THIN IT --

MORE?

YOU JUST WANT TO DO JUST A LITTLE STREAM, JUST A LITTLE BIT AT THE TOP.  UNTIL IT GETS --

IT'S JUST RIGHT.

I'M GOING TO HAVE TO MASH THIS KIND OF SCRUNCH IT DOWN.

YEAH, GET HER DOWN IN THERE.

OH, THIS IS FUNNY. IT'S SO GOOD THOUGH. OKAY, SO WE'RE GOING TO LET THAT SET AND I'M GOING TO POUR IT UP AND SOON AS OUR PUDDING GETS DONE WE'LL COME BACK AND I'LL LET YOU TASTE IF YOU'RE UP TO IT.

OH YEAH, I GOTTA DO THIS, I GOTTA DO THAT.

NOW, DON'T YOU THINK THAT'S WORTH THE WAIT? ISN'T THAT PRETTY.

HOW LONG HAS IT BEEN OUTTA THE OVEN?

YOU JUST WANT TO TAKE IT OUT AND LET IT COOL DOWN A BIT.

IS THAT COOL?

OH YES, IT'S NOT HOT. YOU DON'T HAVE TO WORRY ABOUT THAT. PUT SOME OF THE PLAIT LIKE THAT. PLATE LIKE THAT.

I WANT ME A FORK.

THEN YOU PUT THIS SAUCE ON THE TOP OF IT. YOU COULD USE ICE CREAM, YOU COULD USE WHIP CREAM, YOU DON'T HAVE TO USE RUM SAUCE. AND YOU COULD MAKE THIS SAUCE WITHOUT THE RUM AND PUT VANILLA EXTRACT IN IT IF YOU WANTED TO.

THANKS. LISTEN, I'M GOING TO TRY THIS, I GUARANTEE YOU --

I WANT YOU TOE TRY IT. YOU CAN TAKE JUST ONE BITE, IT WON'T HURT MY FEELINGS.

ANYTHING THIS BAD FOR YOU HAS TO BE GOOD.

I'M GOING TO TELL THE FOLKS WHAT WE DID. IT'S A GREAT WAY TO USE UP DAY OLD DOUGHNUTS, DOUGHNUTS YOU DIDN'T USE. THIS RECIPE USES TWO DOZEN, BUFF  BUT I THINK YOU COULD HALF THE RECIPE. BREAK THE DOUGHNUTS UP AND SET ASIDE, TAKE SOME GOLDEN RAISINS, PUT THEM IN SOME RUM, LET THAT SOAK FOR 30 MINUTES OR WHILE YOU'RE FIXING EVERYTHING ELSE AND IN A  HUGE BOWL, THAT'S GOING TO TAKE A BIG BOWL, YOU MIX UP YOUR TWO EGGS THAT YOU'VE LIGHTLY BEATEN, A CAN OF EAGLE BRAND CONDENSED MILK, AND ANOTHER CAN OF HALF AND HALF AND CINNAMON AND NUTMEG, PUT YOUR DOUGHNUT PIECES IN THERE, LET SIT FOR 15 MINUTES IF YOU HAVE TIME, PUT IT IN THE PAN, LET IT BAKE. MEANTIME, MAKE THE SAUCE TO PUT OVER IT AND SERVE IT.

PHYLLIS, IT ABSOLUTELY IS DELICIOUS. . IT REALLY IS, IT'S VERY RICH. A LITTLE DAB WILL DO YOU, BUT IT'S A FUN THING TO DO.

THERE'S JUST ONE THING IT NEEDS.

  UH-OH. NEXT TIME I MAKE IT I'LL BE SURE AND HAVE -- OH, I'VE PROBABLY GOT SOME --

OH, NO, NO, NO, I'M GOOD.

YOU'VE GOT SOME OLD DOUGHNUTS LAYING AROUND, TRY IT. DOUGHNUT PUDDING.

COOKING ON THE WILD SIDE FEATURED RECIPES ARE AVAILABLE ON THE WEB AT AETN.ORG/COOKING ON THE WILD SIDE, OR CALLING 1800-662-2386.

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