Eggnog Bread Pudding With Rum Sauce
Ingredients & Directions BREAD PUDDING 2 c Skim milk 2 Eggs 1 ts Vanilla 10 c 12 oz French bread cubes 1″ 1 c Sugar 2/3 c Raisins 1 ts Nutmeg RUM SAUCE 1 c Firmly packed brown sugar 2 tb Margarine or butter 1/2 c Light corn syrup 1/2 ts Vanilla 2 tb Rum 1. Heat oven to 350F. Spray a 13 x 9 x 3 (3 quart) baking dish with non-stick spray. Set aside. 2. In a large bowl, combine all bread pudding ingredients except bread and raisins. Blend until smooth with a wire whisk. Fold in bread cubes and raisins. Pour into sprayed baking dish. Bake for 40-45 minutes or until knife inserted in center comes out clean. 3. Meanwhile, in a small saucepan, combine all rum sauce ingredients. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Cool slightly. Serve over warm bread pudding. Makes 12-16 servings. Per serving: 1 starch, 2 fruits, 1 fat Calories per serving: 250 Yields 12 servings
Old Fashioned Strawberry Rhubarb Tart
Ingredients & Directions 2 c All-purpose flour 1/4 c Sugar 1/4 ts Salt 1/2 ts Baking powder 1 Stick unsalted butter 2 lg Eggs Strawberry Rhubarb Filling: 1 pt Strawberries 1 1/2 lb Fresh rhubarb 3/4 c Sugar 1/2 c Water 1/2 c Orange juice 2 tb Finely grated orange zest 2 tb Orange liqueur 2 tb Cornstarch 2 tb Butter Egg Wash: 1 Egg 1 Egg yolk pn Salt For the dough, combine dry ingredients in a mixing bowl and stir well to mix. Add butter and rub in finely, making sure to leave the mixture cool and powdery. Whisk the eggs and stir into the mixture in the bowl. Continue stirring until the dough masses together. Scrape out onto a floured work surface and knead lightly until smooth. Wrap and chill. For the filling, rinse, hull and slice the strawberries. Rinse, string and cut the rhubarb into 2-inch lengths. Bring the sugar, water, orange juice and zest to a boil in a saucepan; add the strawberries and rhubarb and return to a simmer, stirring often. Be careful not to over cook. Drain well and reserve 1 cup of the liquid. Return the reserved liquid to a boil. Combine the liqueur and cornstarch smoothly and stir into the boiling liquid, continuing to stir and cook until clear and thickened. Allow to simmer 1 minute, stirring. Stir in the drained fruit and the butter. Chill while preparing top crust. Roll less than half the dough on a floured surface and fit it into a 10 or 11-inch tart pan. Pour in the filling and spread evenly on the dough. Roll the remaining dough to a 12-inch disk and cut into 1/2-inch strips. Flour a cookie sheet or cake cardboard and arrange half the strips on it horizontally, about 1/2-inch from each other. Weave in the other strips vertically, again about 1/2-inch from each other, to form a woven perpendicular lattice. Chill the lattice until firm. Whisk the egg, yolk and salt together until liquid. Remove tart and lattice from refrigerator. Paint lattice with egg wash and slide it onto the surface of the filling. Trim away extra dough at edge of pan, pressing the edges of the top crust well against the top edge of the bottom crust. Bake at 375 degrees on the bottom rack of the oven about 30 minutes, until well colored and gently bubbling. If top crust does not color sufficiently, place tart on top rack of oven for 5 minutes. Cool slightly and serve warm or at room temperature. COOKING LIVE SHOW #CL9110 Sweet Pastry Dough: Yields 4 servings
Tangy Buttermilk Cheese Bread
Ingredients & Directions 1/2 pound loaf 1 1/8 c Buttermilk 3 c Bread flour 1 1/2 ts Salt 1 1/2 tb Sugar 3/4 c Grated extra-sharp cheese 1 1/2 ts Yeast Use extra sharp cheese. Bake light. Yields 1 Servings
White Sour Milk Cake
Ingredients & Directions 2 c Sifted all-purpose flour 2 ts Baking powder 1/2 ts Salt 1/2 c Shortening 1 c White sugar 2 Eggs (beaten well) 1/2 ts Vanilla 1 ts Baking soda 1 c Sour cream Sift flour, baking powder and salt together. Cream shortening and sugar, and well beaten eggs and vanilla and mix well. Dissolve baking soda in mixture alternately with sifted dry ingredients. Bake in greased 8 inch layer cake pans 20 to 25 minutes at 350F. Yields 1 Servings
Porcupine Bread
Ingredients & Directions 1 1/2 Lb Loaf: 1 pk Active Dry Yeast; Red Star -Brand Or Quick-Rise Yeast 3 c Bread Flour; To 3 1/2 C 1/2 c Rolled Oats 1 ts Salt 1 c Buttermilk 2 tb Sugar 1/2 c Water 2 tb Oil 1/2 c Raisins 1/4 c Sunflower Seeds 2 tb Sesame Seeds (Reg & Machine) In a large mixer bowl, combine 1 1/2 cups bread flour, rolled oats, yeast, sugar and salt; mix well. Heat buttermilk, water and oil until very warm (120-130 degrees F). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in raisins, sunflower seeds, sesame seeds, and enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes (dough may be slightly sticky). Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour (30 minutes for QUICK-RISE yeast). Punch down dough. Form into loaf shape and place in a greased 9×5-inch bread pan. Cover; let rise in warm place until double, about 1 hour (30 minutes for QUICK RISE yeast). Brush top of loaf with egg wash (1 egg blended with 1 Tbsp water). Sprinkle additional sunflower and sesame seeds on loaf. Bake at 375 degrees F for 40 minutes until golden brown. Remove from pan; cool. When using an automatic bread machine, place ingredients into pan in the order suggested by the machine’s manual. The recommended temperature for the liquid ingredients is 80 degrees F. When the machine begins “BAKE” lift the lid. Brush top of loaf with egg wash; sprinkle with additional sunflower and sesame seeds. Yields 16 Servings
Creamy Cake Filling
Ingredients & Directions 1 lb Confectioners’ sugar 1 c White shortening A dash of salt 1 ts Vanilla Water Whip shortening at high speed. Slowly whip in sugar and salt. Add vanilla and water. Continue beating until light and fluffy. Yields 1 Servings
Korean Bread
Ingredients & Directions 1 lb Malt flour 2 lb Of red pepper powder 5 lb Wheat flour 1 lb Soybean flour, fermented 1 ga Water 1 lb Salt Lately I’ve been getting more into Japanese cooking which is different enough from Chinese that I had to do some serious larder stocking. It took visits to three different stores but I finally come up with the basics. One of the the stores turned out to be++ta da!++a Korean market so I now have the malt flour you keep referring to. In fact, I just put the first loaf utilizing it into the bread machine a few minutes ago. Depending on how this loaf turns out, I’ll post the recipe I’ve worked out for oatmeal bread. This Korean market is a fairly decent sized store for a hole in the wall and they have just about everything one would need for Korean cooking, including a fresh meat counter. Nice find! I’m used to buying things with labels I can’t read, but a lot of the stock in this store didn’t have *any* labels at all! This stuff was obviously locally produced by the Korean community and some was recognizable as Kim Chee, various bean pastes and the like, but with some of the stuff, I had absolutely no idea what it was++or even whether it was animal or vegetable in origin. I’ll go back when I have some time and find out what all those goodies are. Here’s a recipe that was on the bag of malt flour I thought you might get a kick out of. This is exactly the way it appeared on the bag. Put malt flour into lukewarm water and set aside for about 1 hour. Pour the malt melted water into pot (throw away the button setting). Put wheat flour into malt water, and make slow boil on low heat, and then simmer for about 1 hour. Remove the glue from heat and mix fermented soy bean flour and then lastly add hot pepper powder and salt, and mix well. *As for salt, you may add or reduce to your taste. *For soup use (Chigae), you better add more fermented soy bean flour. From the label on Haitai Brand Malt Flour. Yields 1 Servings
