jambalaya bread pudding
"Jambalaya" Bread Pudding
Source: Junior League of New Orleans - Jambalaya Cookbook
1 loaf French bread
1 quart milk
3 eggs, beaten
2 cups granulated sugar
2 tablespoons vanilla extract
1 teaspoon cinnamon
1 cup raisins
3 tablespoons butter
1/2 cup (1 stick) butter
1 cup granulated sugar
1 egg, beaten
1/4 cup bourbon
In a large bowl, break bread into bite-size pieces. Cover with milk and soak for 1 hour.
Preheat oven to 375 degrees F. Mix bread mixture well. Add eggs and sugar. Stir in vanilla extract, cinnamon and raisins.
Melt butter in a 13 x 9 x 2-inch baking dish, tilting to coat all sides. Pour in the pudding and bake 1 hour.
For the sauce, in top of a double boiler, melt butter and sugar. Gradually whisk in egg (and cook until mixture thickens). 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.
Serves 12.
First we form habits, then they form us. Conquer your bad habits or they will conquer you. — Dr. Rob Gilbert
Also check out
Technorati Tags: cajun recipes, creole recipes , louisiana recipes , Desserts
danish kringle
Danish Kringle
1/2 cup butter or margarine
2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
1 egg
1/2 cup lukewarm milk (scalded, then cooled)
Almond or Pecan Filling
Glaze
1/4 cup chopped nuts
Cut butter into flour, sugar and salt in large bowl until mixture resembles fine crumbs. Dissolve yeast in warm water. Stir yeast mixture, egg and milk into flour mixture; beat until smooth; dough will be very soft. Cover and refrigerate at least 2 hours but no longer than 24 hours.
Prepare Almond Filling. Divide dough into halves; return one half to refrigerator. Roll other half into 15 x 6-inch rectangle on floured cloth-covered board with floured stockinet-covered rolling pin. Spread half the filling lengthwise down center of rectangle in 3-inch strip. Fold sides of dough over filling with 1 1/2-inch overlap; pinch edges to seal.
Carefully arrange Kringle, seam side down, on greased cookie sheet in oval or horseshoe shape. Pinch ends together for the former. Repeat with remaining dough. Cover; let rise in warm place 30 minutes.
Preheat oven to 375 degrees F. Bake until golden brown, 20 to 25 minutes. Spread with Glaze; sprinkle with nuts.
Almond Filling
1 (8 ounce) can almond paste (1 cup)
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
Mix almond paste, brown sugar and butter until smooth.
Pecan Filling
1 1/2 cups chopped pecans
1 cup packed brown sugar
1/2 cup butter or margarine, softened
Mix pecans, brown sugar and butter.
Glaze
1 cup confectioners sugar
1 tablespoon water
1/2 teaspoon vanilla extract
Mix confectioners sugar, water and vanilla extract until smooth. Stir in additional water if necessary, 1/2 teaspoon at a time.
It is a commonplace that the history of civilisation is largely the history of weapons. In particular, the connection between the discovery of gunpowder and the overthrow of feudalism by the bourgeoisie has been pointed out over and over again. And though I have no doubt exceptions can be brought forward, I think the following rule would be found to be generally true that ages in which the dominant weapon is expensive or difficult to make will be ages of despotism, whereas when the dominant weapon is cheap and simple, the common people have a chance. Thus, for example, tanks, battleships and bombing planes are inherently tyrannical weapons, while rifles, muskets, long-bows and hand-grenades are inherently democratic weapons. A complex weapon makes the strong stronger, while a simple weapon –so long as there is no answer to it– gives claws to the weak. — George Orwell
Also check out
Technorati Tags: scandinavian recipes, Desserts
coconut-raisin pudding
Coconut-Raisin Pudding (Dulce de Coco - Brazil)
3 cups shredded fresh coconut
1 cup granulated sugar
2 cups milk
Dash of salt
3 eggs, beaten
1/2 cup raisins
3 tablespoons rum
Heat coconut, sugar, milk and salt to boiling in 3-quart saucepan over medium heat, stirring frequently. Stir at least half of the hot mixture gradually into eggs. Blend into hot mixture in saucepan. Cook over low heat, stirring constantly, until mixture is thickened, 5 to 8 minutes.
Remove from heat; stir in raisins and rum.
Serve warm or cold.
Yields 6 servings.
It was an attempt to stick the Congresss finger in King Husseins eye. — George Pratt Shultz
Also check out
Technorati Tags: dulce de coco recipe , south american recipes, Desserts
mennonite maple walnut cake
Mennonite Maple Walnut Cake
Posted by Olga at recipegoldmine.com 8/30/02 4:06:07 pm
No milk in this quick flavorful cake, just yummy maple syrup.
1/3 cup soft butter or regular margarine
2 eggs
1 cup maple syrup
1 1/4 cups all-purpose white flour
2 teaspoons baking powder
Pinch salt
1 cup walnuts, chopped not too fine
Beat together butter, eggs, and syrup. This will look curdled don worry. Sift together flour, baking powder, and salt, and stir in gradually. Beat with whisk until smooth fold in walnuts.
Pour into a greased square pan and bake at 350 degrees F for about 25 to 30 minutes or until done. Let cool before icing with a maple butter icing.
Maple Butter Icing
Melt 2 tablespoons butter, blend in a cupful of sifted icing sugar and moisten to a spreading consistency with maple syrup.
Motivation is like food for the brain. You cannot get enough in one sitting. It needs continual and regular top ups. — Peter J. Davies
Also check out
Technorati Tags: mennonite recipes, Desserts
amish friendship fruit cake
Amish Friendship Fruit Cake
1 (18.25 ounce) box yellow cake mix with
pudding in the mix
1/3 cup vegetable oil
4 eggs
1 3/4 cup Amish Friendship Fruit Starter
1 cup chopped pecans
Confectioners sugar (if desired)
Cream cheese frosting (if desired)
Line the bottom of a springform angel food cake pan with wax paper; grease well, then flour.
In large mixing bowl of electric mixer, combine dry cake mix and oil. Beat in eggs, one at a time, beating well. Add fruit; mix well. Fold in nuts. Pour batter into prepared pan. Bake in a preheated 350 degree F oven for 40 minutes, then reduce heat to 300 degrees F and bake 35 to 40 minutes more, or until cake tests done.
Shake pan to loosen cake from sides and let sit 10 minutes.
Lift the center of the pan out and turn cake onto cake plate. Turn cake right-side up before serving. Sprinkle with confectioners sugar if desired, or top with cream cheese frosting. This cake tastes better when cold.
NOTE: You will use from 1 1/2 to 2 cups drained fruit per cake.
And so faith is closing your eyes and following the breath of your soul down to the bottom of life, where existence and nonexistence have merged into irrelevance. All that matters is the little part you play in the vast drama. — Real Live Preacher
Also check out
Technorati Tags: amish recipes, Desserts
italian cream pie
Italian Cream Cake (T&T)
Posted by Shellbob65 at recipegoldmine.com 6/14/01 2:13:40 pm
This is a family hand-me-down, and quite T&T. It has quite a bit of coconut in it, and many people who don otherwise like coconut (myself included) love this cake.
2 cups granulated sugar
1/2 cup (1 stick) butter or margarine
5 egg yolks
1 teaspoon vanilla extract
1 teaspoon baking soda
2 cups flour
1 cup buttermilk
1 cup coconut
1 cup pecans
5 egg whites
Cream sugar and butter well. Add egg yolks, one at a time. Mix vanilla extract and baking soda in small bowl, and mix flour and buttermilk in separate small bowl. Begin with vanilla mixture and add flour mixture alternately with vanilla mixture until all blended. Add coconut and pecans. Beat egg whites and fold into batter. Pour into 3 (9-inch) rounds or one sheet cake pan and bake at 350 degrees F for 20 minutes.
Icing
8 ounces cream cheese, softened
1/2 cup (1 stick) butter or margarine
1 cup chopped pecans
1 cup coconut
1 box (4 cups) powdered sugar
Mix together ingredients in the order listed.
Horse sense is what keeps horses from betting on people. — Joe Moore
Also check out
Technorati Tags: italian recipes, Desserts
raspberry-blackberry linzertorte
Raspberry-Blackberry Linzertorte
Recipe and photo courtesy of the Oregon Raspberry & Blackberry Commission - used with permission.
This version of the classic dessert is enhanced by the use of raspberries and blackberries, as well as the unique process of piping on the traditional diamond-shaped pastry top.
Serves 10 to 12.
Filling
1 (10 ounce) package sweetened frozen raspberries,
thawed - do not drain - 1 (16.5 ounce) can raspberries
may be used - see directions below)
1 1/2 cups whole frozen Marion blackberries,
thawed - do not drain - 1 (16.5 ounce) can Marion
blackberries may be used - see directions below)
5 tablespoons granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon water
Pastry
1 1/2 cups all-purpose flour
1 cup finely ground hazelnuts
3/4 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon finely shredded orange peel
1 teaspoon baking powder
1 1/2 sticks butter (6 ounces), softened
1 egg
1 egg yolk
Filling: Mix all filling ingredients in saucepan and simmer for 5-6 minutes, stirring gently until thickened. Set aside to cool. (If canned berries are used, drain, reserving 3/4 cup juice, and omit the additional 1 Tablespoon water in recipe. Combine all filling ingredients in saucepan except berries, and heat until thickened. Add berries at this point and set aside to cool.)
Pastry: Preheat oven to 350 degrees F.
Mix all dry ingredients, lemon and orange peel together. Using pastry blender, cut in butter very finely until mixture has the consistency of coarse sand.
Beat egg and yolk together. Make well in center of dry ingredients, pouring in the beaten egg and blending with fork, until all dry ingredients are moistened - 2 to 3 minutes. (It will be very soft.)
COOK?S NOTE: The food processor method (i.e. cutting hard butter into flour mixture) is not recommended here, as it is essential to use softened butter to have a soft dough, in order to pipe through pastry tube.
Assembly: Press half the dough in the bottom of a 9-inch tart pan with removable bottom, or 9-inch springform pan. Spread filling over dough. Using a pastry tube fitted with a 3/8-inch plain or ridged tip, pipe diagonal lattice over filling. Pipe a continuous border of large dots around outer edge where lattice intersects. Bake at 350 degrees F for 35 to 40 minutes. Cool tart completely before attempting to unmold. Dust with powdered sugar.
We must protect the forests for our children, grandchildren and children yet to be born. We must protect the forests for those who can speak for themselves such as the birds, animals, fish and trees. — Qwatsinas
Also check out
Technorati Tags: german recipes, Desserts
dried fruit compote
Dried Fruit Compote (Khoshaf)
1 (8 ounce) package mixed dried fruit
3/4 cup dried figs
3 cups water
1/2 cup raisins
2 tablespoon honey
2 teaspoons lemon juice
Cut dried fruit and figs into bite-size pieces. Heat dried fruit, figs, water and raisins to boiling; reduce heat. Cover and simmer until tender, about 20 minutes.
Stir in honey and lemon juice. Top with sweetened whipped cream and sliced almonds if desired.
Yields 8 servings.
When you look up at the sky, you have a feeling of unity, which delights you and makes you giddy. — Ferdinand Hodler
Technorati Tags: Khoshaf, middle eastern recipes, Desserts, rice
green velvet cake with green icing
Green Velvet Cake with Green Icing
1/2 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
2 tablespoons cocoa
1 teaspoon green food coloring
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon salt
Preheat oven to 325 degrees F. Grease and flour two 8-inch cake pans.
Cream butter and sugar. Add eggs. Mix well. Dissolve baking soda in buttermilk. Alternately add flour, cocoa, salt and buttermilk, beginning and ending with the flour. Gently stir in green food coloring. Pour into prepared cake pans. Bake for about 30 minutes, or until tests done.
Green Icing
1/2 cup butter-flavored shortening
1 (8 ounce) package cream cheese, softened
4 cups confectioners sugar
1 tablespoon milk
2 teaspoons green liquid food coloring
Beat shortening and cream cheese together. Gradually beat in sugar. add milk until a frosting is formed. (Add more milk if necessary.) Beat in food coloring to produce an even color.
Green Goblin We are who we choose to be… now, CHOOSE. — Spider-Man
Also check out
Technorati Tags: recipe goldmine irish recipes, Desserts
texas sesquicentennial cake
Texas Sesquicentennial Cake
1 (14 ounce) package flaked coconut
1 cup pecans, chopped
1/4 cup (1/2 stick) butter (do not substitute)
2 cups granulated sugar
1/2 cup shortening
1/2 cup (1 stick) butter (do not substitute)
5 egg yolks
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour, sifted
1 teaspoon butter flavor
1 teaspoon vanilla extract
1 teaspoon coconut flavor
1/2 cup cream of coconut
5 egg whites, well beaten
Saut? coconut and pecans in 1/4 cup butter until slightly toasted. Drain very well on paper towels and divide into two equal portions; set aside.
Cream together sugar, shortening and 1/2 cup butter until creamy. Add egg yolks, one at a time. Add baking soda to buttermilk. Add buttermilk and flour alternately. Add flavorings and cream of coconut. Fold in beaten egg whites. Fold in half of coconut and pecans that have been saut?ed and drained on paper towels. Pour into three greased and floured pans. Bake at 350 degrees F for 30 minutes. Cool before frosting cake.
Frosting
8 ounces cream cheese, softened to room temperature
1/2 cup (1 stick) butter (do not substitute)
1 (16 ounce) box confectioners sugar
1/2 cup cream of coconut
1 teaspoon vanilla flavor
1 teaspoon butter flavor
1 teaspoon coconut flavor
1/2 cup saut?ed coconut and pecans
Cream all ingredients together except coconut and pecans. Spread frosting between layers and also sides and top. Sprinkle coconut and pecans on each layer.
When I look at the world Im pessimistic, but when I look at people I am optimistic. — Carl R. Rogers
Also check out
Technorati Tags: tex-mex recipes, texas recipes , Desserts
