Pia X Bread Pudding With Tequila Sauce
Ingredients & Directions FOR THE PUDDING 2 c Granulated sugar 9 sl White sandwich bread; cut -into 1″ cubes 1 1/4 c Milk 5 tb Butter; melted 2 tb Vanilla extract 4 lg Egg whites 1/4 ts Cream of tartar FOR THE SAUCE 2 c Granulated sugar 1/2 Stick cinnamon 1/2 c Tequila CREAM TOPPING 2 c Whipping cream 1/2 Stick cinnamon 1/2 c Granulated sugar 2 lg Eggs 1 tb Cornstarch 1 tb Vanilla extract In a saute pan over medium heat, mix 1 cup sugar and 1/4 cup water. Bring to a boil and cook until sugar caramelizes, 8 to 10 minutes. Immediately pour caramelized sugar into a 9 inch loaf pan, tilting pan to coat the sides as well as the bottom. Set aside. In a large bowl., combine the bread cubes and milk, making sure the bread is evenly soaked. In a small bowl, combine the melted butter and vanilla. Pour over bread mixture and stir to combine thoroughly. Set aside. Heat an oven to 275F. Place egg whites and cream of tartar in the bowl of an electric mixer. Whip at medium-high speed until soft peaks form. Pour in remaining cup of sugar and continue to whip until stiff and glossy, about 5 minutes. Stir this meringue into the bread mixture until thoroughly combined. Transfer bread mixture to the loaf pan, packing it evenly and leaving no air pockets. Position a 13 by 9 by 2 inch roasting pan on the middle rack of the oven. Place the bread mold in the pan, then pour hot water into the larger pan until it reaches halfway up the sides of the mold. Bake for about 1 hour or until the pudding is set and a toothpick inserted in the center comes out clean. Set aside to cool. Meanwhile, make the sauce and the cream topping. In a medium saucepan over medium-high heat, bring 2 cups sugar, 1/2 cinnamon stick and 2/3 cup water to a boil. Cook until mixture thickens into a syrup, 10 to 15 minutes. Remove from heat, add the tequila and stir until well mixed. Set sauce aside to cool. In a medium saucepan over medium heat, combine the whipping cream, 1/2 cinnamon stick and 1/2 cup sugar. Bring to a boil, stirring until sugar has dissolved. In a small bowl, whisk together the eggs and cornstarch. Gradually stir in 1/4 cup of the hot cream. Return egg mixture to the saucepan and stir over medium heat, while bringing mixture back to boil. It will thicken. Off the heat, stir in vanilla and strain into a bowl. Cover with waxed paper and place in the refrigerator to cool. Select presentation containers, preferably 8 oversized martini glasses. Cut 8 slices of bread pudding and spoon a slice into each glass. Spread 2 tablespoons tequila sauce over each portion and cover with cream topping. William Rice, Chicago Tribune Magazine 2/22/98 Yields 8 Servings
Merry Cherry Chocolate Cupcakes
Ingredients & Directions 1 pk Cream cheese, softened (8oz) 1 pk Confectioners’ sugar (16 oz) 1 cn Maraschino cherries, drained -(6 oz) 2 c PLANTERS Pecan Halves 24 Prepared chocolate cupcakes, -cooled (2 1/2″) In medium bowl, with electric mixer at medium speed, beat cream cheese until smooth. Slowly add confectioners’ sugar, beating until smooth and creamy. Reserve 12 whole cherries; coarsely chop remaining cherries. Reserve 1 cup (about 72) pecan halves; coarsely chop remaining pecan halves. In small bowl, combine 3/4 cup cream cheese frosting, chopped pecans and chopped cherries. Using the end of a wooden spoon, poke a 1″ deep hole in top of each cupcake. Spoon about 1 tablespoonful pecan filling in each hole. Frost the tops of the cupcakes with remaining frosting. Halve reserved cherries. Top cupcakes with cherry halves and reserved pecan halves. Refrigerate until serving time. Yields 24 Servings
Walnut Apple Cake
Ingredients & Directions FOR CAKE Butter 3 c Sifted all-purpose flour Plus more to prepare pan 4 c Granny smith apples; -thumbnail size pieces 2 tb Fresh lemon juice 1 c Granulated sugar 1 c Brown sugar; packed 1 ts Baking soda 3/4 ts Salt 2 ts Ground cinnamon 1/4 ts Ground ginger 1/4 ts Ground nutmeg 2 ts Vanilla 1 1/2 c Vegetable oil 3 lg Eggs 1 c Walnuts or pecans; chopped, -Plus additional Halves, for -garnish FOR GLAZE 6 tb (3/4 stick) unsalted butter 6 tb Granulated sugar 6 tb Brown sugar; packed 6 tb Heavy cream 1 ts Vanilla Recipe by: St. Louis Post-Dispatch 8/14/95 To prepare cake: Rub butter generously on bottom and sides of a Bundt cake pan. Add flour and turn to coat all surfaces. Preheat oven to 325 degrees. Combine apples with 2 cups water and lemon juice. Set aside. In a large mixing bowl, sift together granulated and brown sugars, 3 cups sifted flour, baking soda, salt, cinnamon, ginger and nutmeg. Add vanilla, oil and eggs; mix well. Spoon soaked apples into batter, so that some of the soaking liquid is included for moistness. Fold in nuts. Bake on low oven rack for 1 hour, 15 minutes or until a toothpick inserted into the cake comes out clean. Cool cake in pan 10 minutes, then turn out onto cake rack. When cake has cooled, prepare glaze: In a small saucepan with heavy bottom, combine butter, granulated sugar, brown sugar and cream. Cook over medium heat, stirring constantly, until slightly thickened, about 3 to 4 minutes. Remove from heat; let cool 5 minutes. Stir in vanilla. Pour glaze over cake. Garnish as desired with nut halves. Yield: 12 to 16 servings. Yields 1 Servings
Orange Glaze (quick Breads)
Ingredients & Directions 1/4 c Unfiltered apple juice 1 ts Kudzu; OR cornstarch 1/4 c Fresh orange juice 1/4 c Maple syrup 1 tb Grated orange peel 1 ts Pure vanilla extract IN SMALL SAUCEPAN, combine apple juice and 1/4 cup water; dissolve kudzu in mixture. Bring mixture to slow simmer over medium heat, whisking constantly, about 5 minutes. Mixture will be cloudy at first, but will clear after a few minutes. Whisk in orange juice, maple syrup, orange peel and vanilla extract. Cook for 4 more minutes, whisking constantly. Reduce heat to low and cook, whisking, until mixture is syrupy, about 5 minutes. Remove from heat and let cool slightly. KUDZU, or Kuzu (koo-d’zoo) is a white starchy powder made from the root of the kudzu plant. Used for thickening soups, sauces and puddings. Kudzu has a very chunky textures: crush it up a bit with your fingers to measure it accurately. It should be dissolved in cold water or other liquids before geing added to a hot liquid to avoid clumping. Use in place of cornstarch. Yields 16 servings
Janeice's Cheesecake Bars
Ingredients & Directions -JOYCE BURTON PDPP83A -CRUST- 1 c Butter; softened 1 c Sugar 1 ts Vanilla 2 c Flour; sifted (I never sift) -CREAM CHEESE TOPPING- 2 pk 8 oz. cream cheese; softened 2 Eggs 1 ts Vanilla 1/2 c Powdered sugar 1 c Sour cream Crust: Cream butter and sugar until light and fluffy. Stir in vanilla. Gradually beat in flour and mix well. Pat dough evenly over bottom of ungreased jelly roll pan. Bake at 350 for 20 minutes until LIGHTLY browned. Cool. Cream Cheese Topping: Beat cream cheese until smooth. Add eggs and vanilla and beat until smooth. Stir in sugar. FOLD in sour cream. Spread over cooled crust. Bake at 350 for 30-35 minutes. Cool before cutting. (I think it’s easier to cut them when still warm.) From one of my best friends of 25 years, Janeice Polk. Joyce Burton .. . Yields 20 Servings
Herman Coffee Cake
Ingredients & Directions 1 c Brown sugar 1/2 c Nuts chopped 1/4 c Margarine softened 2 c Flour 1 tb Flour 1 tb Cinnamon 1 ts Cinnamon 2 c Herman 1 c Sugar 2/3 c Vegetable oil 2 Eggs 2 ts Baking powder 1/2 ts Salt 1/2 ts Baking soda 1 c Raisins 1 c Crushed fruit (pineapple, -peaches, etc) drained To make topping: In medium bowl, combine brown sugar, nuts, margarine, 1 tablespoon of flour and 1 tablespoon of cinnamon. Mix until well blended; set aside. To make cake: In large bowl, combine the remaining 2 cups of flour, remaining 1 teaspoon cinnamon, Herman, sugar, vegetable oil, eggs, baking powder, salt and baking soda. Beat until well combined. Fold in raisins and crushed fruit. Pour into well-greased and floured Bundt pan, large ring mold or 9 x 13 x 2-inch baking pan. Top with reserved topping. Bake at 350x F. for 50 to 60 nminutes, until cake tests done. Serves 12. Yields 1 Servings
Jicama-potato Skillet Cakes With Sour Cream Salsa
Ingredients & Directions 2 tb Grated onion; (to 3 tbsp) 2 c Shredded jicama 1 c Shredded russet potato 2 Eggs; beaten 3 tb Unbleached all-purpose flour 1/2 ts Salt 1 ds Freshly ground pepper 1 tb Canola oil 1 1/2 c Salsa 1/4 c Fat-free sour cream 1 ts Minced fresh cilantro Squeeze the liquid from the onion with your hand and place onion in a large bowl. Wrap the jicama in paper towels or cheesecloth and squeeze out the liquid. Do the same with the potato. (Russet potatos are more starchy than red potatoes and are preferable for this dish.) Place in the bowl with the onion. Stir in the beaten eggs and sprinkle with flour and salt & pepper. Stir again until combined. Form jicama mixture into 8 cakes. Heat oil in a large nonstick skillet over medium heat. Add patties, half at a time, and cook until browned, turning once, about 10 minutes. Keep patties hot in a warmed oven until all are cooked. Combine salsa, sour cream, and cilantro in a small bowl. Place some on skillet cakes and serve remainder on the side. Yields 4 servings
