Lazarus Bread Pudding W/whiskey Sauce
Ingredients & Directions 3/4 lb Bread, French or Sourdough 1/4 c Pecans, toasted 4 oz Butter, melted -CUSTARD MIX- 2 c Sugar 1 ts Salt 8 x Eggs, large 5 1/2 c Milk 1 ts Vanilla WHISKEY SAUCE 8 oz Butter, melted 2 c Powdered sugar, sifted 2 x Eggs, large, beaten well 1 oz Whiskey CUSTARD: Break bread into medium pieces. Add pecans and melted butter. Arrange in 9×13 pan. Blend eggs, salt and sugar lightly with wire whip. Add vanilla and milk. Blend and strain. Pour over bread and nuts in pan. Bake at 350oF. in pan of water* for 20-25 minutes. Test with knife. *Note: for custard to bake properly, you must create this double boiler effect. Plan size of pan accordingly. WHISKEY SAUCE: Melt butter. Whip in sifted powdered sugar. Fold in eggs. Add whiskey. Serve warm. I usually reheat this in the microwave before serving just to ensure that the eggs are *cooked* thoroughly. I have used butterscotch schnapps instead of whiskey and it was delicious! Yields 10 Servings
Mom's Oatmeal Bread
Ingredients & Directions From: Gaye Levy DTXT63A 1 c Water; boiling 2 1/2 tb Margarine 1 1/2 ts Salt 3 tb Honey 1 tb Molasses, dark, unsulphured 1/2 c Oats 1 Egg, extra large, lightly be 3 c Bread flour 2 ts Yeast, sprinkled over flour This is a very large loaf. On my Hitachi, it hit the top of the lid while rising but it baked just fine. I found, however, that I needed to use the “light” setting. Yields 1 Servings
Fuzzy Naval Cake
Ingredients & Directions 16 oz Peaches, sliced, w or wo jui 4 Eggs 1/2 c Peach schnappes 2/3 c Vegetable oil 1 c Sugar 1 c Pecans, chopped 1/4 c Orange juice 1/4 c Reserved liquid 1 Yellow cake mix 1 1/2 c Powdered sugar 1 pk Vanilla pudding, small Combine first four ingredients in aglass container. Cover for 24 hours. Combine cake mix, pudding mix, eggs, oil, pecans, 1 cup soaked, chopped peaches and 1/2 cup liquid. Pour into greased and floured bundt pan. Bake at 350 for 40 minutes. Glaze cake while warm. GLAZE: Mix liquid and sugar and pour over warmcake. Yields 6 servings
Halwa Shebakia (ramadhan Special Sesame Cookies)
Ingredients & Directions 4 lb Flour 3 lb Butter 2 lb Sesame seeds;plus additional -toasted seeds for sprinklng 1 tb Dry yeast dissolved in -1/2 cup water 20 g Gum arabic; optional 1 tb Saffron stamens 1/2 lb Smen; seasoned butter 1 tb Cinnamon, ground 1 qt Vegetable oil 1 qt Vegetable oil; for frying 10 lb Honey “This recipe is frankly for historical purposes as its yield indicates suitability for commercial or restaurant production rather than home baking. With unusual proportions of butter, oil and honey in the batter, yeast for rising and more oil for frying, making the cookies would be rather daunting were it not for the fact that they help glorify a particularly holy celebration.” 1. In a food processor process all the ingredients, except the honey, into a paste. 2. Take a walnut-sized piece of paste and roll it out very thin. Using a metal cut-out typically found in Morocco, with different designs, cut out cookies and let them rise for 15 minutes. Deep-fry the cookies in the remaining quart of oil in batches over low heat just to brown. 3. Soak the cookies in the honey for 15 minutes. Remove and sprinkle with toasted sesame seeds. Makes several hundred cookies. Yields 1 Hundreds!
Jo Beers' Apricot Nut Bread
Ingredients & Directions 1 c Dried, chopped apricots 1 c Sugar 2 tb Shortening or oil 1 Egg, well beaten 1/4 c Sugar 1/2 c Orange juice 2 c Sifted flour 2 ts Baking powder 1/2 ts Soda 1 ts Salt 1 c Chopped nuts Soak dried apricots 20 min. Cream 1 cup sugar, shortening, and egg. Combine 1/4 cup sugar and orange juice and stir into above mixture. Add dry ingredients; blend well. Drain apricots, then stir with nuts into batter. Bake in greased and floured loaf pan (8’x 4″x 3″) at 350 degrees for 65 minutes or until done. Can be frozen after baking. Yields 4 Servings
Ben & Jerry's Giant Chocolate Chip Cookies
Ingredients & Directions 1/2 c Butter, room temperature (1 1/4 c Granulated sugar 1/3 c Brown sugar 1 Large egg 1/2 ts Vanilla extract 1 c (+ 2 t.) all purpose flour 1/2 ts Salt 1/2 ts Baking soda 1 c Semisweet chocolate chips 1/2 c Coarsely chopped walnuts Fat grams per serving: Approx. Cook Time: 00:11 1. Preheat the oven to 350F. 2. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well. 3. Mix the flour, salt, and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts. 4. Drop the dough by small scoops 2 to 3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter. 5. Bake until the centers are still slightly soft to the touch, 11 to 14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely. Makes 12 to 15 cookies, or 1 for Randall! Yields 12 Servings
Pineapple Butterscotch Cake
Ingredients & Directions 1 cn Crushed Pineapple (20 oz) 1 pk Pound Cake Mix (16 oz) 1 c Butterscotch Chips 1 pk Instant Butterscotch Pudding Drain pineapple, reserve syrup. Mix 1 1/2 cups pineapple with butterscotch chips. Combine pound cake and pudding mix. Mix pound cake as package directs, using reserved syrup for all or part of the liquid. Stir in remaining pineapple. Pour into greased and floured 13×9 inch pan. Top with pineapple-chip mixture and bake in 325 degree oven for 55 to 65 minutes. Preheat oven to 325 degrees Grease and flour 13×9 inch pan Yields 16 servings
