Double-chocolate Bread Pudding
Ingredients & Directions 2/3 c Evaporated skimmed milk 1 1/2 tb Sugar 2 ts Unsweetened cocoa 1/2 ts Vanilla extract 2 Egg whites, lightly beaten 1 3/4 c Cubed French bread, -(1/2-inch) Vegetable cooking spray 1 tb Semisweet chocolate -mini-morsels Combine milk, sugar, and cocoa in a medium bowl. Stir with a wire whisk until well blended. Add vanilla and egg whites; stir well. Add bread cubes, stirring until moistened. Coat 2 (6-ounce) custard cups with cooking spray. Spoon milk mixture evenly into prepared cups, and top each with half of mini-morsels. Place cups in a 9-inch square baking pan. Add hot water to pan to depth of 1 inch. Bake at 325 deg for 40 minutes or until a knife inserted in center comes out clean. Yield: 2 servings. From the cookbook files of Sharon Klinger, tmvm93b@prodigy.com NOTES : chocolaty dessert. Yields 2 Servings
Sweet Onion-almond Bread
Ingredients & Directions 1 c Sweet onions, chopped 1/2 c Butter, melted 3 c Flour 1 tb Baking powder 1/2 c Sugar 1 ts Salt 1 c Sliced almonds 2 Eggs 1 1/2 c Milk 1 ts Almond extract Saute onions in 1/4 cup butter until translucent. Sift the flour, baking powder, sugar and salt together in a mixing bowl. Stir in the onions and nuts. Beat together the eggs, milk, almond extract, and remaining butter. Add to the flour mixture and stir until well mixed. Batter may be slightly lumpy. Spoon into a greased 8 x 5 inch loaf pan. Bake in preheated 350 degree oven for an hour. Remove from oven and cool before serving. Yields 6 Servings
Super Moist Apple Bread
Ingredients & Directions 2 c Whole wheat flour 1/2 c Brown sugar 1 ts Baking soda 3/4 c Apple juice 1 ts Vanilla 2 c Finely chopped tart apples -(like Granny Smith) 1/4 c Dried cranberries (or -raisins) Combine flour, brown sugar & baking soda; stir well. Add apple juice & vanilla; stir until dry ingredients are just moistened. Fold in apples. Fold in cranberries or raisins. Spray a nonstick pan lightly with Pam or other nonstick cooking spray. Spread mixture evenly in pan. Bake at 325 F for 50 to 55 minutes, or until a toothpick inserted in then center of the loaf comes out clean. Remove from oven & let sit in pan 10 minutes. Remove from pan & cool on wire rack. 16 slices. 89 calories per slice. 0.3 g fat. 3% fat. NOTE: I added 1 Tbsp. wheat germ and 1/2 tsp. cinnamon to mine as well. It was heavenly — I couldn’t wait for the bread to cool before I sliced it because it smelled so good. Yields 1 Servings
Mom's Cookie Press Shortbread
Ingredients & Directions 2 c Brown sugar, sifted 4 c Butter 8 c Flour 2 ts Salt (omit ?) 1 c Cornstarch 1 c Icing sugar Directions: Mix well, put in cookie press and put cookies on ungreased cookie sheet. Bake at 325 approx 20 minutes. Cookies should not brown too much. Yields 2 Servings
Raspberry Cheesecake Bars
Ingredients & Directions 2 c Flour 1/4 c Granulated sugar 1/2 ts Salt 3/4 c Margarine or butter; -(vegetable oil spreads not -recommended) 1/3 c Light corn syrup 2 pk (8 ounces each) cream -cheese; softened 3 lg Eggs 1 c Light corn syrup 2 ts Vanilla 3/4 c Raspberry or strawberry jam Powerdered sugar; if desired 1. Heat oven to 375 degrees. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. 2. Beat flour, granulated sugar, salt, margarine and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. 3. Beat cream cheese in medium bowl until smooth. Beat in eggs until well blended. Beat in 1 cup corn syrup and the vanilla until smooth. Pour over dough. 4. Bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). Stir jam; spread over hot bars. Refrigerate at least 3 hours until chilled. 5. Cut into 2×2 1/2-inch bars. Sprinkle with powdered sugar just before serving. Refrigerate any remaining bars. Makes 3 dozen bars Yields 1 Servings
Connie's Carrot Cake
Ingredients & Directions 1 c Oil 1 c Sugar 1 c Sugar, brown 1 ts Vanilla 4 Eggs 2 c Flour, whole wheat 1/3 c Milk, dry skim 1 ts Baking soda 1 ts Salt 1 ts Baking powder 2 ts Cinnamon, ground 3 c Carrots; shredded 1 c Pecans; chopped In large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts and carrots by hand. Pour batter into well greased and floured 10″ tube pan or fluted pan. Bake at 350 degrees for 50-60 minutes. Cool in pan, then top with powdered sugar or frosting of your choice. Typos by Connie Robertson…;-) Yields 12 Servings
Double-boiler Bread Pudding
Ingredients & Directions 1 c Brown sugar, packed 3 sl White bread, buttered -cut into 3/4-in. cubes 2 Eggs 2 c Milk 1/2 ts Salt 1 ts Vanilla Place brown sugar in top of double boiler. Place bread cubes on top of sugar. Beat eggs with milk, salt and vanilla and pour over bread. Place over simmering water, cover and cook 1 1/2 hours. Do not stir. Brown sugar forms sauce in bottom of pan. Turn pudding into serving dish. Yields 6 Servings
