Bread Pudding Souffle
Ingredients & Directions BILLS20086 2 1/2 c Bread pudding; cool Butter 3/4 c Sugar 6 Egg whites ds Nutmeg BREAD PUDDING 1 c Sugar ds Nutmeg 8 tb Butter; softened 1 tb Vanilla 5 Eggs; beaten 1/4 c Raisins 1 pt Heavy cream 12 sl Fresh French bread; 1″ thick ds Cinnamon SOUFFLE-In a mixer, beat egg whites slowly. Add sugar, beating constantly until meringue stands in a peak. Gently fold in egg whites and nutmeg into bread pudding mixture. Press butter into the bottom of souffle dish and dush with sugar. Fill dish with meringue and bread pudding mixture to a high peak. Bake at 350~ in a preheated oven. Remove when souffle is golden brown. Serve with Bourbon Sauce. BREAD PUDDING-Preheat oven to 350~. In a large bowl, cream together sugar and butter. Add eggs, cream, cinnamon, vanilla, raisins, mixing well. Pour into a 9″ square pan, 1-3/4″ deep. Set pan in a larger pan filled with water 1/2″ from the top. Cover with aluminum foil. Bake for 45 tp 50 minutes. Uncover pudding for the last 10 minutes to brown the top. When done, the custard should be soft, not firm. Yields 1 servings
Kiwifruit Bread
Ingredients & Directions 1/4 c Liquid honey 1/3 c Vegetable oil 1 Egg 1 1/2 c Whole wheat Flour 1 ts Cinnamon 1/4 ts Ground cloves 1 ts Baking powder 1/4 ts Salt 1 c Raisins 1 c Chopped walnuts 1 c Kiwifruit pulp ( A moist loaf, low in fat and sugar) (about 3 large) Beat honey, oil and egg well. Sift flour, spices and baking powder and salt and add to oil mixture. Lightly stir in remaining ingredients. Spoon into 8-inch oiled loaf pan and bake at 350 F for 40-45 minutes. Allow to cool. Yields 6 Servings
Cream-filled Chocolate And Raspberry Cupcakes
Ingredients & Directions CUPCAKES 1/2 c Butter 1 1/2 c Sugar 2 c Sifted all-purpose flour 1 ts Baking soda 1/2 ts Salt 1 c Milk 3 Eggs; beaten 2 oz Unsweetened chocolate; (2 -1oz. squares) 1 ts Vanilla 1 ts Lemon flavoring FILLING 1 pt Fresh raspberries 2 tb Sugar 2 c Heavy cream; whipped Frosting is optional. Preheat the oven to 350. Cream the butter and sugar in a large mixing bowl. In a separate bowl, sift the flour with the baking soda and salt. Slowly add the dry ingredients to the creamed mixture, alternating with 1/2 c. of the milk. Stir in the beaten eggs. In a medium saucepan, combine the chocolate and the remaining milk. Stir over low heat until the chocolate melts. Cool slightly, then add to the batter. Mix well. Stir in the vanilla and lemon flavoring. Pour the batter into greased muffin tins, filling the cups about 2/3 full. Bake for 25 minutes. Remove the cupcakes from the pan and cool on a wire rack. Toss the raspberries with the sugar, coating evenly. Cut the tops off the cooled cupcakes. Set aside. Carefully scoop out a little of the interior of each cake. Fill the cavity with sugared raspberries and a little whipped cream. Add the cake top and ice, if desired, at this point or just garnish with whipped cream and a few raspberries. NOTE: The picture shows the cupcakes topped with whipped cream and raspberries, not iced. recipe from “Chocolates on the Pillow” Yields 1 Servings
Peggy Cullen's Coconut-pecan Cake
Ingredients & Directions 1 1/4 c Flour 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1 tb Ground ginger 2 ts Cinnamon 1/2 ts Ground nutmeg 1/4 ts Ground cloves 1 c Sugar 1 tb Instant coffee granules 1/4 c Unsulfured molasses 3 tb Butter 1 Egg 1/4 c Minced candied ginger 1/4 c Finely chopped pecans Coconut Filling: 1/2 c Heavy cream 1 Egg yolk 1/4 c Sugar 2 tb Butter 1/2 ts Vanilla 1/2 c Plus 2 tablespoons shredded Unsweetened coconut 1/2 c Finely chopped pecans Prepare cake: Preheat oven to 350 degrees F. Butter and line an 8 by 3-inch springform pan with wax paper; butter and flour paper. In a large bowl combine flour, baking powder and soda, salt and spices. In a small saucepan dissolve sugar in 1 cup of water and bring to a boil. Stir in coffee granules, molasses and butter. Let syrup cool slightly. In a small bowl beat egg. Gradually whisk some syrup into egg, then whisk egg mixture into remaining syrup. Whisk syrup mixture into dry ingredients. Pour batter into prepared pan. Bake cake for 35 to 40 minutes, or until center is nearly set, but slightly loose. Sprinkle cake with ginger and pecans and bake 15 to 20 minutes longer, or until cake tests clean and center of cake is set but moist. Cool cake on a rack for 15 minutes. Remove sides of pan and let cake cool completely. Remove bottom of pan and waxed paper. Meanwhile, prepare filling: In a saucepan whisk together cream, egg yolk and sugar. Cook, whisking constantly for 2 minutes until mixture thickens. Remove from heat and stir in butter, vanilla, coconut and pecans; set aside to cool. Halve cake horizontally with a serrated knife. Spread coconut filling on bottom layer, then cover with top layer. Yield: 1 8-inch cake TASTE SHOW #TS4780 Ginger Cake: Yields 4 servings
Freezer Mix Cheeseburger Pie
Ingredients & Directions -CRUST- 1 c Biscuit baking mix 1/4 c Milk; or light cream -MEAT FILLING- 3 1/2 c Browned/Seasoned Freezer Mix 2 tb Biscuit baking mix 1/2 ts Salt 1 tb Worcestershire sauce 1/4 ts Pepper TOPPING 2 Tomatoes;sliced,medium 1 c Cheddar cheese; shreaded 2 Eggs Heat oven to 375′. Mix 1 cup baking mix and the milk until a soft dough forms. Gently smooth dough into a ball on floured cloth-covered surface; knead 5 times. Roll dough 2 inches larger than inverted 9-inch pie pan. Ease into pan and flute edge of dough. Cook freezer mix in large skillet until meat is brown. Drain off fat. Stir in salt, pepper, 2 tablespoons baking mix and the Worcestershire sauce. Turn Meat Filling into pastry-lined pan. Arrange tomato slices on filling. Beat eggs slightly; stir in cheese. Spoon onto tomatoes, spreading to cover completely. Bake about 30 minutes. Cut into wedges. Serve with chili sauce if you like. Yields 6 servings
Angel Cookies
Ingredients & Directions 1/2 c Sugar 1/2 c Brown Sugar 1/2 c Cooking Oil 1/2 c Margarine 2 c Flour 1 ts Baking Soda 1 ts Cream of Tartar 1 ts Vanilla Recipe by Verna Eichner Sift flour, soda and cream of tartar. Cream sugars and margarine, add oil. Mix well. Add flour mixture and vanilla. Cool dough overnight or several hours. Make into small balls, dip in water, then in sugar. Bake in a moderate oven until done. Yields 1 Servings
Marmalade Nut Bread
Ingredients & Directions 3 c All-purpose flour 1/2 c Vegetable oil 1/2 c Sugar 1/2 c Orange marmalade 1 tb Baking powder 1 tb Orange rind; freshly 1/2 ts Salt Grated 2 Eggs; beaten 1 c Pecans or walnuts; chopped 1 c Milk Recipe by: Fannie Flagg’s Original Whistle Stop Cafe Cookbook Preheat oven to 350? F. Combine flour, sugar, baking powder, and salt in a large bowl. Combine remaining ingredients except pecans, mixing well. Make a well in center of flour mixture; add milk mixture, and stir just until dry ingredients are moistened. Stir in pecans. Pour into a greased and floured 9- x 5- x 3-inch loaf pan. Bake for 1 hour and 10 to 15 mins, or until a wooden pick inserted comes out clean. Let cool in pan 10 mins; remove from pan and let cool completely on a wire rack. YIELD: 1 loaf NOTES : Delicious (toasted or not) spread with softened cream cheese. Yields 1 servings
