Amy Margolis served this cranberry pudding to Jeff on their first date. They've been together since.

We love to eat well. We love to sell hearty food. This Steamed Cranberry Pudding recipe was passed on to Amy Margolis by her pioneering grandmother, Bessie Peters of Battle Creek Michigan. Bessie Peters was a school teacher and an entrepreneur in her later life. She bought this recipe at a church bazaar over a 100 years ago. This wonderful Steamed Cranberry Pudding, a sweet and sour delight, has graced the holiday tables of Grandma Bessie's descendants ever since.

In general our recipes will always prefer to use organic or natural ingredients. We eschew sugar, refined flour and artificialities. If you visit Everybody's Store you can usually find most of the ingredients for a hearty meal. We are a "from scratch" kind of place. Herein we offer you our favorite Holiday Dessert:

Steamed Cranberry Pudding

Ingredients: Fresh Cranberries, Whole Wheat Flour, Baking Powder, Molasses, Baking Soda, Butter, Cream, Vanilla, Honey, Water

Take 1-1/2 cups of flour
Add 1-1/2 teaspoon of baking powder (Non aluminum)
Sift Twice
Add Anywhere from 1-1/2 cups to 1lb. of cranberries (your choice)
Mix in 1/2 cup of boiling water
1/2 cup of molasses
1/2 teaspoon of baking soda
Put this pudding mixture in a stainless steel or glass bowl or pan that fits into a larger stock pot or kettle, (resting on a trivet, sitting in about an inch of water) let simmer in the steam bath for 1 hour with a lid on the larger pot. While the pudding is steaming, prepare this sauce in a double boiler.

Combine these sauce ingredients and heat in a double boiler:
1 tablespoon of butter
1 cup of cream
2 teaspoons of vanilla
2/3 cup of honey