Jambalaya Bread Pudding
Ingredients & Directions 1 Loaf French bread loaf; 1 -1/2 feet long 1 qt Whole milk 3 Jumbo eggs; beaten 2 c Sugar 2 tb Vanilla 1 ts Cinnamon 1 c Raisins 3 tb Butter -SAUCE- 1 Stick butter 1 c Sugar 1 Egg; beaten 1/4 c Bourbon In a large bowl, break or cube bread into bite-size pieces. Pour milk over the bread and soak for 1 hour. Mix well. Add the 3 beaten eggs and 2 cups sugar. Stir in vanilla, cinnamon and raisins. Melt 3 tablespoons butter in a 13″x9″x2″ baking pan, and tilt the pan to coat all sides. Pour in pudding and bake for 1 hour at 375 degrees. Sauce: In the top of a double boiler, melt stick of butter and cup of sugar. Add beaten egg gradually, stirring with a wire whisk. Cool slightly. Add bourbon. If serving right away, pour warm sauce over pudding. If not, warm sauce slightly before serving and serve in a sauce boat. Yields 1 Servings
Spice Marble Cake
Ingredients & Directions 2 c Sifted cake flour 2/3 c Milk 2 ts Baking powder 1 ts Cinnamon 1/4 ts Salt 1/2 ts Cloves 1/2 c Shortening 1/2 ts Nutmeg 1 c Sugar 2 tb Molasses 2 Eggs, well beaten Sift flour with baking powder and salt. Cream shortening and sugar until fluffy. Add eggs and beat thoroughly. Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Divide batter into 2 parts. To one part, add spices and molasses. Drop by tablespoons into greased loaf pan, alternately light and dark mixtures. Bake in a 350 degree oven for 1 1/4 hour or until firm to the touch. Spread Butter Frosting on top and sides of cake. Makes 1 (8×8 inch) cake. Pour batter into fluted paper baking cups and bake 25 minutes. Cool and frost. Randy Rigg The Pinnacle Club BBS 812-963-9139 Yields 1 servings
Spoonbread Souffle
Ingredients & Directions Vegetable cooking spray 1 tb Fine dry breadcrumbs 2 ts Vegetable oil 1/2 c Finely chopped onion 2 Cloves garlic, minced 2 c Water 3/4 ts Salt 1 c White or yellow cornmeal 1/2 c Skim milk 2 Egg yolks 4 Egg whites Coat a 1-1/2-quart souffle dish with cooking spray; sprinkle with breadcrumbs. Set aside. Heat oil in a large saucepan over medium heat. Add onion and garlic; saute 3 minutes or until tender. Add water and salt; bring to a boil. Gradually add cornmeal, stirring constantly with a wire whisk. Cook 2 minutes, stirring constantly. Remove from heat; stir in milk. Add egg yolks, one at a time, stirring well after each addition. Beat egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form. Stir one-third of egg whites into cornmeal mixture; fold in remaining egg whites. Spoon into souffle dish. Bake at 400 deg for 40 minutes or until puffed and set. Yield: 6 servings (serving size: 1 cup). Per serving: 146 Calories; 4g Fat (23% calories from fat); 6g Protein; 21g Carbohydrate; 71mg Cholesterol; 329mg Sodium Serving Ideas : Serve immediately. Yields 6 Servings
Punchbowl Cake
Ingredients & Directions 1 Box yellow cake mix 1 lg Can crushed pineapple, Drained 2 Bananas, sliced 2 sm Boxes instant vanilla Pudding 1 cn Coconut 1 (16 oz.) pkg. pecans 1 cn Cherry pie filling 2 (8 oz.) Cool Whip 1 Jar maraschino cherries Preparation : Crumble cooked and cooled cake. Layer half of cake crumbs in clear punch bowl. Top with one half of pudding one half of pie filling, one half of pineapple, 1 banana, 1 (8 oz.) Cool Whip. May put coconut and pecans also, saving enough for garnish. Then repeat layers with remaining halves. Refrigerate. Serves 24. Yields 1 Servings
Amish Friendship Apple Nut Bread
Ingredients & Directions 1 c Amish Friendship starter 2 ts Baking powder At room temperature 1 1/2 ts Ground cinnamon 3 ea Eggs 1 ts Baking soda 2/3 c Vegetable oil 1 ts Salt 3 ts Vanilla 1 c Nuts; chopped 2 c Unbleached flour 2 md Apples;peeled,fine chopped 1 c Granulated sugar Preheat oven to 350 degrees F. Grease two 9-by-5-inch loaf pans. In a large bowl, beat together the starter, eggs, oil, and vanilla. Add flour, sugar, baking powder, cinnamon, baking soda and salt; blend. Fold in the nuts and apples; transfer batter to prepared loaf pans. Bake 50 minutes and remove from the oven. Allow loaves to cool in pans 10 minutes, then tip out onto a rack to finish cooling completely. Note: To make 24 muffins, spoon into greased muffin tins and bake for 25 to 30 minutes Yields 2 servings
Walnut-spice Cake
Ingredients & Directions 1/2 c Butter or margarine 1 c C&H Golden Brown Sugar 1/2 c C&H Granulated Sugar 2 Eggs; OR… 1 -Whole egg, plus… 2 -yolks 1 3/4 c Sifted cake flour 1 ts Baking powder 1/2 ts Soda 1/2 ts Salt 1/2 ts Nutmeg 1/2 ts Allspice 2/3 c Sour milk 3/4 c Chopped walnuts Cream together butter and sugars. Add eggs one at a time, beating well after each addition. Sift dry ingredients and stir in alternately with sour milk. Blend in nuts. Spread in greased and floured 13x9x2-inch pan. Top the batter with Bake-On-Meringue (see “Special Cake Toppings” recipe) and bake at 350 degrees for 35 to 40 minutes, or until cake tests done. Or bake cake first, then top with Lazy Daisy Frosting (see “Special Cake Toppings”) Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip Yields 1 Cake
Fluffy Gold Cake
Ingredients & Directions 2 c Cake flour, sifted 1/3 c Shortening 1 1/3 c Sugar 1 c Milk 3 ts Baking powder 1 ts Vanilla 1 ts Salt 4 ea Egg yolks Sift together dry ingredients and put in mixing bowl. Add shortening and half the milk. Mix. Add remaining milk, vanilla, and egg yolks. Blend well. Pour into 2 greased and floured round layer pans and bake at 350 degrees for 30-35 minutes. Yields 1 servings
