Pecan Bread Pudding with Praline Rum Sauce

 

Bread Pudding

Ingredients

2 Baquettes (stale) so get them ahead of time and let them sit out 24 hours

1/4 cup butter -- melted

2 cups sugar

3 cups whole milk

1 cup heavy cream

6 regular eggs or 4 large eggs

1 tsp cinammon

1 tsp nutmeg

1 tb. vanilla

1 cup toasted and chopped pecans.

Preheat oven to 350.

Pour melted butter into a 9 x 12 pan. OR use the small 2 serving tins as I do. I can do 5 2 serving pans this way.  Just divide the butter evenly between the tins.

Tear or cut the bread into bite size pieces and put in large mixing bowl.  In large measuring cup, combine rest of the ingredients with the exception of the pecans and whisk well.

Pour over the bread and mix well.  Then stir in the toasted pecans.

**** You can toast the pecans in the oven, on the stovetop in a skillet, or as I do, in my air fryer.  Or just buy them already toasted. **

Pour mixture into pan and bake for 1 hour 15 minutes in the oven.

If you chose to use your air fryer, you will need to use smaller pans.  Cook at 350 for 15 to 20 minutes.  My air fryer will hold 2 of the pans.  

Praline Rum Sauce

3/4 cup brown sugar

1 can evaporated milk

4 tb butter

1/2 cup toasted pecans

1 tsp vanilla

1 tb. rum

Melt butter in 4 cup or larger measuring cup.  When melted, whisk in sugar until dissolved.  Gradually whisk in milk, vanilla, rum.  Cook on high for 1 minute.  Whisk well.  Then continue to cook in 30 second increments being sure to whisk it good..  Continue until sauce is as thick as you want it.  It will thicken some more after you quit cooking it.  

This is good not only over the bread pudding but on ice cream, pound cake and waffles.  

Forever Ambers

1 pound candy orange slices, cut fine
2 cans flaked coconut (3 1/2 oz cans)
1 tsp orange flavoring
2 cans sweetened condensed milk
1 cup pecans, finely chopped
1 tsp vanilla extract
1 box powdered sugar, sifted.

_________

Combine all ingredients, except powdered sugar, in large bowl and mix well.  Spread mixture on a lightly greased 15 x 20 x 1/2 inch jelly roll pan and bake at 275 for 20 minutes. Remove from oven and while still warm, spoon mixture into bowl of powdered sugar.  Roll into balls the size of small walnuts and place on cookie rack to cool.

Alternative verison...

use dates instead of orange candy,
swap walnuts for the pecans
and use 2 tsp vanilla, omitting the orange flavoring.

Blueberry Waffle Dessert

Ingredients:

1 cup blueberries (should be enough for 4 servings)
Sugar
Waffles ( 1 per person)
Vanilla Bean Ice Cream
Cinnamon
Whipped cream

Preheat oven to 350 degrees.  Line cookie sheet or cake pan with aluminum.  Spread blueberries out and sprinkle liberally with sugar.  Cook for approximately 15 minutes, stirring once half way through.  You want the berries to still be holding together but a nice thick syrupy juice is being produced.  Let cool while you finish assembling the rest of the dessert.

Cook or toast one waffle per person.  The thin type is best and you want them a bit crispy.
Sprinkle lightly with cinammon.
Put one large scoop of vanilla bean ice cream on top of waffle.
Top with the blueberries, letting syrup run down sides.
Now top that with a liberal amount of whipped cream.

Serve.

Pumpkin Brownies

Ingredients:

3 oz cream cheese (softened)
1/2 cup canned pumpking (not pie filling)
3 TB sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger

Box of Brownie mix (your favorite) I like the dark chocolate fudge.

Preheat oven to 350 for regular 8 x 8 pan or 325 for dark pan.

Beat  all the filling ingredients together.

Prepare brownie mix as instructed on box.

Grease and flour pan.  Spread 2/3 of brownie mix in pan.  Spoon filling on top of batter...spread gently.  Spoon remaining batter on top.  Swirl with a knife or I use a wooden skewer.

Bake as directed on box of brownie mix.

Jailhouse Cinnamon Rolls

Jailhouse Potato-Cinnamon Rolls

(from Rebecca Rather's Pastry Queen)

2 medium russet potatoes

peeled, quartered, boiled and mashed

reserve 3 cups of potato water

1 oz active dry yeast (4 packages)

3/4 cup sugar

1tsp sugar

3 large eggs

2 tsp salt
1 stick melted butter

9 cups flour

filling:

4 cups toasted pecans

(in 350 oven on a cookie sheet in a single layer for 9 minutes)

4 cups firmly packed brown sugar

2 Tablespoons ground cinnamon

1 sticks butter, melted

icing:

2 1/2 cups powdered sugar

1/4 cup milk

1/2 tsp vanilla extract

Prepare two 9X13 disposable foil pans by greasing using butter or Pam.

After boiling the potatoes, set aside 3 cups of the potato water and let cool to 110 degrees using a candy thermometer, or to the temp of hot water coming out of the faucet. Mash potatoes in a large bowl, set aside.

Sprinkle yeast over the water, stir until dissolved, add 1 tsp. sugar. Allow to rest for 5 minutes until foamy.

Whisk the mashed potatoes and 3/4 cup sugar and melted butter, eggs , salt and potato water in a large bowl. Add the flour 3 cups at a time stirring with a spoon. Place the dough in a large greased bowl.

Cover with a damp cloth and leave in a warm place until the dough is doubled in size, about 1 to 1 1/2 hours.

Leaving the dough in the bowl, flour your hands and punch it down until it deflates. Cover the bowl with plastic wrap. At this point the dough can be refrigerated until the next day. You can proceed from here, but it is easier to handle the dough after it has chilled.

With floured hands, remove the dough from the bowl onto a well floured surface and divide in half. Using a rolling pin, roll each half into a 1/4 inch thick rectangle. About 20 X 10. Spread each rectangle with half the butter. Then half the brown sugar mix. Then half the chopped pecans.

Starting with the long side carefully roll the dough. Using a very sharp floured serrated knife, cut each roll crosswise in 2 to 3 inch slices. Place the slices, cut side down, in the foil pans spacing about one inch apart so they have room to expand. Make sure the end flap of each roll is set snugly against a side of the pan. Put 8 to 10 rolls in each pan. At this point the rolls can be tightly wrapped in plastic wrap and a layer of foil and frozen up to 3 weeks. Defrost in the refrigerator overnight or for one hour at room temperature and continue following the directions from this point. Leaving them covered, set the rolls in a warm draft free place and let them rise until they get puffy, about 1 hour.

Preheat oven to 375. Remove covering and bake the rolls for 30 minutes or until light brown.

Combine icing ingredients with a whisk and drizzle over warm rolls.

Lekach (Traditional Honey Cake)

3 1/2 cups sifted cake flour
1.5 teaspoons baking powder
1 tsp baking soda
1 c sugar
6 eggs, well beaten
1 c honey
2 tbs vegetable oil
1/2 c raisins
1/2 c chopped nuts
1/2 cup chopped citron
1/2 tsp allspice
1/2 tsp cinnamon
1/2 ts ground cloves
2 tablespoons brandy

Mix and sift flour, baking powder, and baking soda.  Add sugar gradually to eggs and beat until light.  Stir in honey and oil.  Add raisins, nuts, citron, allspice, cinnamon, cloves, and brandy.  Mix in flour, beating vigorously. Pour into cake pan lined with greased paper. Bake in slow oven (300) for 1 hour.  Invert pan until cake is cold.

Honey, Rice, and Date Pudding

2 eggs, beaten
1 cup milk
1/2 cup chopped dates or raisins
1/3 to 1/2 cup honey
2 cups cooked rice

Mix beaten eggs and milk.  Arrange alternate layers of rice, dates or raisins in a greased baking dish.  Drizzle honey over each layer. Repeat until all rice and fruit is used.  Pour egg-milk mixture over all.  Bake in moderate oven for 45 minutes.  Serves 6

American-Jewish Cookbook.

Dried Fruit Tzimmes

2 lbs mixed dried fruits (apricots, peaches, pears, prunes, raisins)
1/2 cup white or brown rice
1/4 cup honey
1/2 tsp salt
Dash of cinnamon
2 cups water

Wash fruit and drain.  Combine with remaining indredients.  Heat to boiling.  Simmmer slowly about 20 minutes or until rice is tender and liquid is almost completely absorbed.  Shake pot occ. to prevent sticking, add in a little boiling water if necessary.  Serve hot or cold.  Or turn into a shallow casserole, dot with butter, and brown slightly under broiler flame. Serves 4 to 6

Source: The Complete American Jewish Cookbook

Irish Apple Cake with Custard Sauce

 

ngredients

• FOR THE CAKE:
• 3 C. Flour
• 2 t. Baking Powder
• 1/8 t. Salt
• 1/4 t. Cloves, ground
• 1/4 t. Nutmeg, ground
• 6 oz. Butter
• 3/4 C. Sugar
• 4 large Granny Smith apples(I used golden delicious to great affect)
• 2 Eggs
• 1/4 C. Milk
• 2 T. Sugar(for sprinkling on top of cake)
• FOR THE CUSTARD:
• 6 large Egg Yolks
• 6 T. Sugar
• 2 C. Whole Milk
• 1 1/2 t. Vanilla

Instructions

1. FOR THE CAKE:
2. Grease and flour an 8" or 9" round springform pan. Using an 8" pan will give you a taller cake.
3. Preheat the oven to 375 degrees.
4. Sift the flour, baking powder, salt, cloves and nutmeg into a large mixing bowl. Make sure the bowl is very large to allow room for the apples to be folded in.
5. Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.
6. Add the 3/4 C. sugar to the flour mixture and mix in.
7. Peel the apples and slice them into uniform pieces. This cake works best and gets that 'chunky apple look' if the slices are about 1/4" wide and then cut into 3 pieces.
8. Toss the apples into the flour mixture and combine them thoroughly.
9. In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in with a large spatula until just combined.
10. Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula.
11. Sprinkle the sugar over the top of the cake.
12. Bake for 45-50 minutes. Test the center for doneness. The top of the cake should be golden brown. Serve slices with custard sauce.
13. FOR THE CUSTARD SAUCE:
14. Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 minutes. Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg/sugar mixture. Transfer the mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Mix in the vanilla. Transfer to bowl or serving saucer.
15. Serve warm or cold over apple cake.

Brown Sugar Toffee Pound Cake

 

Brown Sugar Pound Cake with Toffee bits and Pecans.

Note: the comments noted that this really rich, cut the icing in half or try a light pineapple, lemon or blueberry glaze frosting.

1-1/2 cups butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 – 8 ounce bag of toffee bits
1 cup pecans, chopped
1 recipe CARAMEL DRIZZLE (below)

Oven 325.
Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.

Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans. Spoon batter into prepared pan.

Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes. Remove from pan, and let cool completely on a wire rack. NOTE: Don’t freak out if some of the cake sticks. It’s because this cake is so moist. We get to cover all the imperfections with yummy caramel!

Easy Caramel Drizzle Sauce
1 - 14 ounce can sweetened condensed milk
1 cup light brown sugar, packed
2 tablespoons butter
1/2 teaspoon vanilla extract
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking constantly.
Reduce heat, and SIMMER for 5 minutes, whisking constantly.
Remove from heat; whisk in butter and vanilla.
NOTE: Make sure you drizzle the caramel while it's still HOT. When cooled the caramel does somewhat harden, paula deen

Vanilla Frosting

Best Frosting Ever- Combine 1 cup of milk and small box of instant vanilla pudding, set aside. Whip together 8 oz of cream cheese and 12 oz carton of Cool Whip. Whip in pudding. Refrigerate while cake cools. Ice and enjoy this lovely light icing.

Magic Cake

http://www.jocooks.com/bakery/cakes/magic-cake/
 Jocooks has some wonderful recipes.

Also, I have found this same recipe all over the web.  Not sure who it originally belongs to.

Ingredients:

• 1/2 cup (113g) unsalted Butter
• 2 cups (480ml) Milk
• 4 Eggs, separated
• 4 drops White Vinegar
• 1 1/4 cups (150g) Confectioner's Sugar
• 1 Tablespoon (15ml) Water
• 1 cup (115g) Flour
• 1 teaspoon (5ml) Vanilla Extract
• extra confectioner's sugar for dusting

Directions:

1. Preheat the oven to 325°F. Lightly butter or grease a 8"x8" baking dish.
2. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
3. Whip the egg whites and vinegar to stiff peaks. Set aside.
4. Beat the egg yolks and sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.
5. Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.
6. Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
7. Pour the batter into the prepared pan and bake for 45-60 minutes or until the top is golden. Allow cake to completely cool before cutting and then dust with confectioner's sugar

Ingredients

• 4 eggs, separated, at room temperature
• 1 Tbsp water
• ½ cup + 2 Tablespoons (5.3 oz, 150 g) sugar
• 1 stick (125 g) butter, melted
• ¾ cup (4 oz, 115 g) flour
• 2 cups (500 ml) milk, lukewarm
• 2 tsp vanilla extract

Instructions

1. Mix egg whites until stiff.
2. In another bowl, beat the egg yolks with the sugar, water and vanilla until light. Add melted butter and continue beating for another minute. Then add the flour and mix it in.
3. Add the milk (it has to be lukewarm, otherwise the butter will harden) and beat until well incorporated.
4. Gently fold in beaten egg whites using a spatula.
5. Pour batter into a greased 8 inch x 8 inch (20 x 20 cm) baking dish (do not use spring form because batter is too liquid and the pan could leak) and bake in preheated 325 F oven for about 60 minutes or until the top is golden.
6. Cool in the pan for at least 3 hours. Serve sprinkled with powdered sugar.

- See more at: http://www.kitchennostalgia.com/desserts/cakes/magic-cake.html#sthash.qWlDXJU0.dpuf

Ingredients

• 4 eggs, separated, at room temperature
• 1 Tbsp water
• ½ cup + 2 Tablespoons (5.3 oz, 150 g) sugar
• 1 stick (125 g) butter, melted
• ¾ cup (4 oz, 115 g) flour
• 2 cups (500 ml) milk, lukewarm
• 2 tsp vanilla extract

Instructions

1. Mix egg whites until stiff.
2. In another bowl, beat the egg yolks with the sugar, water and vanilla until light. Add melted butter and continue beating for another minute. Then add the flour and mix it in.
3. Add the milk (it has to be lukewarm, otherwise the butter will harden) and beat until well incorporated.
4. Gently fold in beaten egg whites using a spatula.
5. Pour batter into a greased 8 inch x 8 inch (20 x 20 cm) baking dish (do not use spring form because batter is too liquid and the pan could leak) and bake in preheated 325 F oven for about 60 minutes or until the top is golden.
6. Cool in the pan for at least 3 hours. Serve sprinkled with powdered sugar.

- See more at: http://www.kitchennostalgia.com/desserts/cakes/magic-cake.html#sthash.qWlDXJU0.dpuf

French Toast Muffin

Source: FB share

French Toast Breakfast Muffins. 
These are amazing!! Taste exactly like French toast!!! Made with skim milk and light butter was only 121 calories a muffin if you make 12!
1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F.

In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT overmix; overmixing will ruin the texture of the finished muffins. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar. *May have left-over topping; the extra topping can be used for dipping, while eating the muffins (oh my). Another option is to cut the topping ingredients in half.

Cherry Pastry Bars

Source: FB share

Cherry Pastry Bars

1 cup butter, softened
2 cup sugar 
4 eggs
3 cup flour 
1/2 tsp almond extract
1 tsp vanilla
1 large can (21 oz.) cherry pie filling

Icing
3 tbsp milk ,
1 tbsp butter, melted
1 tbsp soft cream cheese
5 heaping tbsp powdered sugar.

Oven 375. Line a 9x13 inch pan with parchment paper.

Cream butter and sugar together until very light and fluffy. Add eggs one at a time, then beat in the extracts. Gradually mix in the flour until well incorporated.

Spread 3/4 of the batter in the bottom pan lined with parchment paper. Scoop cherry pie filling over batter in pan. Drop remaining batter by spoonful's over the cherries.

Bake for 45 min. Let cool completely.
To make icing whisk together icing ingredients and drizzle over cooled bars before slicing, grandmotherskitchen.org

St Louis Gooey Butter Cake

 

 source:  www.food.com

Ingredients

• 1/2 cup butter ( NOT MARGARINE!)
• 18 ounces yellow cake mix ( one box)
• 3 eggs
• 1 (8 ounce) packages cream cheese ( cut into quarters)
• 1/2 teaspoon almond extract or 1/2 teaspoon pure vanilla extract
• 4 cups confectioners' sugar ( A.K.A. Powdered sugar)

Directions

1. Preheat oven to 350.
2. Lightly grease (or spray with Pam) one deep 9x13 rectangular cake pan. I would suggest a 4 in deep pan, as the cake rises when it is cooking, but a oven-safe disposable coffee cake pan from the grocery store would work fine too.
3. Melt butter. I do this by heating the the microwave on low power for 30 seconds.
4. Empty cake mix into a large bowl.
5. Stir melted butter, along with ONE egg, into the cake mix.
6. PRESS mixture into pan. Mixture will have the consistency of sticky dough. Using a spatula works for me, but pressing with clean fingers will do the trick as well.
7. In a large bowl, mix cream cheese, almond or vanilla extract, confectioners sugar and the remaining two eggs.
8. Beat for three minutes with an electric mixer set on medium high speed, or until smooth with NO lumps.
9. Pour evenly over top of the cake mixture in the pan. Use a spatula to spread.

Page 2 of 2St. Louis Style Gooey Butter Cake (cont.)

Directions

10. Place a large cookie sheet on the rack below the cake. Sometimes when you use a cake pan with less depth, the cake bubbles and spills over. The cookie sheet will spare your oven! Bake at 350 for 30-45 minutes until golden brown on top. Cooking time is estimated, you will really have to watch it here! I always take the cake out when it turns a darkish golden brown. Note that there will be a paper thin sugar "crust" that will form while the cake is baking. It the top layer of sugar hardening, and this is what will turn golden brown. It adds great texture!
11. Allow cake to cool COMPLETELY. This is very important, as the cake will not cut easily until it is completely cool. You will notice that the cake has sunken and set. This is normal. Refrigeration is optional. I personally like it at room temperature.
12. Dust the top with confectioners’ sugar.
13. Cut cake into bars and serve with or without utensils, but make sure you have plenty of napkins, because this treat will have you licking your fingers! (Cake should be gooey underneath the sugar "crust", so don't over bake!).

Nutrition Facts

Serving Size: 1 (123 g)
Servings Per Recipe: 10

Amount Per Serving

% Daily Value

Calories 588.7

 

Calories from Fat 219

37%

Amount Per Serving

% Daily Value

Total Fat 24.3g

37%

Saturated Fat 11.5g

57%

Cholesterol 106.2mg

35%

Sugars 69.9 g

Sodium 512.1mg

21%

Total Carbohydrate 88.8g

29%

Dietary Fiber 0.5g

2%

Sugars 69.9 g

279%

Protein 5.5g

11%

Key Lime Pound Cake

 
 Source: Southern Living Magazine

• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder

• 1/8 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon lime zest
• 1/4 cup fresh Key lime juice

Preparation

1. Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
3. Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
4. Prepare Key Lime Glaze, and immediately brush over top and sides of cake. Cool completely (about 1 hour).

 Glaze:

 Ingredients
    1 cup powdered sugar
    2 tablespoons fresh Key lime juice
    1/2 teaspoon vanilla extract

Preparation

    Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Use immediately.

Caramel and Chocolate Pecan Bars

Caramel and Chocolate Pecan Bars from  http://www.bakeorbreak.com

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients

 For the crust:

• 2 cups all-purpose flour
• 1 cup firmly packed brown sugar
• 1/2 cup unsalted butter, softened
• 1 cup pecan halves
For the topping:
• 2/3 cup unsalted butter
• 1/2 cup firmly packed brown sugar
• 1 cup semisweet chocolate chips

Instructions

To make the crust:

Combine flour, brown sugar, and butter, beating at medium speed with an electric mixer until the mixture resembles fine crumbs.

Press onto bottom of ungreased 9″x 13″x 2" baking pan. Place pecans evenly over top of crust.

To make the topping:

Preheat oven to 350°.

Combine butter and brown sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue stirring and allow mixture to boil for 1 minute. Pour evenly over crust and pecans.

Bake 18-22 minutes, until caramel layer is bubbly. Be sure not to overbake.

Remove from oven. Sprinkle with chocolate chips and allow to melt slightly. Swirl chocolate chips over the crust. Cool completely before cutting into bars.

Notes

Recipe adapted from Land O'Lakes.

http://www.bakeorbreak.com/2011/10/caramel-and-chocolate-pecan-bars-2/

Bourbon Caramel Sauce

 

http://stirandstrain.com/2013/10/22/make-it-bourbon-vanilla-caramel-sauce/

Adapted recipe from The Gourmandise School
1-1/2 cups sugar
2 tbsp unsalted butter, Plugra is awesome and used here
1 cup heavy cream, room temp
1 tsp lemon juice
1/4 cup water
1 tsp fleur de sel, Murray River used here
1 oz. Buffalo Trace Bourbon
Seeds from one vanilla bean, or 1 tsp of vanilla bean paste

1. In a heavy bottomed sauce pan, combine sugar, water, vanilla seeds (or paste), and lemon juice. Stir once to combine. On medium high heat, cook until sugar dissolves, brushing the sides of the pan with a damp pastry brush if sugar crystals stick to the sides. Bring to a boil, undisturbed (do NOT STIR), until sugar reaches a dark amber color. (This can take anywhere between 10-20 minutes. Whatever you do, don’t leave the pan. It will almost always burn if you step away.)
2. Carefully add the cream. It will bubble and hiss like crazy, but this is normal. Bring back to a boil, then add in butter, salt and bourbon. Stir to combine and until slightly thickened, about 3-5 minutes.
3. Let cool and then jar up.

Here’s a few notes:

• Your sauce is going to look watery at first. Don’t keep cooking it. If you pull a spoon out of the sauce and it leaves a layer, your sauce is thickened. As it cools it will thicken up much more. And once you stick it in the fridge, the next day it’s even more thick.
• DO NOT STIR IT WHILE IT COOKS. Just don’t, it will create crystals and it will be grainy and gross.
• The bourbon is added at the end, so you will taste it. That is the point of adding it to the sauce. Don’t like bourbon? You can add an aged rum if you like. Or just leave out the booze too if you have to.
• Besides the lovely bourbon taste, mainly you are going to get a buttery, salted caramel with hints of vanilla. And you will keep telling yourself, One more spoonful, until there is nothing left.

Bread and Butter Pudding

 
FB share
 

BREAD AND BUTTER PUDDING Ingredients: 1 teaspoon ground cinnamon 1/4 cup sugar 4 Tablespoons butter or margarine, more or less as needed, at room temperature 5 slices crust-on white bread 1/2 cup golden raisins 2 cups milk 2 eggs Preparation: Preheat oven to 350 degrees F. Add cinnamon to sugar in cup and mix well. Set aside. Generously spread one side of each piece of bread with butter or margarine. Cutting diagonally, slice each in half. Arrange triangle slices in pan, slightly overlapping, with butter-side up and cut edges facing the same direction, making a spiral. As you add the bread, sprinkle with sugar, cinnamon, and raisins. Put milk in small bowl, add eggs, and using whisk or fork, mix to blend well. Pour milk mixture over bread and raisins in baking pan. Set aside for about 15 minutes for bread to absorb liquid. Bake in oven for about 30 minutes, or until top is golden brown. Serve the pudding while still warm in individual dessert bowls. It is eaten plain or with cream poured over it.

Meltaways

 
 FB share

Meltaways

1 C. butter
¾ C. cornstarch
¾ C. powdered sugar
1 C. flour


In a medium bowl, cream butter until fluffy. Add cornstarch & sugar and blend well. Beat in flour until thoroughly mixed. Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip glass in powdered sugar to prevent sticking). Bake at 350 degrees for 10-12 minutes. Cool on wire rack & frost with Cream Cheese Frosting.

Cream Cheese Frosting

1 (3oz.) package cream cheese, softened
1 C. powdered sugar
½ t. vanilla

Mix all ingredients together. Color with food coloring if desired.