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Happy Baking!
2 cup bread cubes
2 cup milk
2 Tbs.. butter
1/4 cup sugar
2 eggs
Dash of salt
1/2 tsp. vanilla
1/2 cup chopped raisins (optional)
Use day old bread, crusts and all, cut in 1/4" to 1/2" cubes.
Place in
buttered 1 qt. baking dish. Scald milk with butter and sugar.
Beat eggs
slightly; add salt; stir in warm milk and vanilla; add chopped raisins.
Pour over bread cubes. Set baking dish in pan containing warm
water up to
level of pudding and bake in moderate oven (350 degrees F) for about
1 hr.
or until a small knife comes out clean when inserted in center of pudding.
Serve with caramel or chocolate sauce (recipes below) or use Hershey's
chocolate sauce.
Caramel Sauce
1 1/2 cup sugar
1 cup hot water
1 Tbs.. butter
1/8 tsp. salt
1/2 tsp. vanilla
Caramelize sugar by heating in a heavy skillet over low heat; stir
constantly until sugar has melted and changed to light brown syrup.
Remove
from heat; slowly stir in hot water. Return to heat; boil slowly
until it
thickens or until it reaches 228 degrees F. Remove from heat;
add butter,
salt and vanilla. Makes about 3/4 cup.
Chocolate Sauce
3/4 cup unsweetened cocoa
3 Tbs.. + 2 tsp. butter
2 cup hot water
2 Tbs.. cornstarch
2 Tbs.. water
1 1/2 cup sugar
1 Tbs.. light corn syrup
Dash of salt
1 1/2 tsp. vanilla
Mix unsweetened cocoa with hot water. Dissolve cornstarch in cold
water;
stir into chocolate mixture. Add sugar, corn syrup and salt.
Cook over
boiling water, stirring frequently, until mixture is thick and smooth.
Add
butter; cool; add vanilla. Makes about 2 1/2 cups.
1 lb. candied cherries
1 lb. golden raisins
1 lb. pitted chopped dates
4 candied pineapple rings, sliced
1/2 c. chopped candied orange peel
1/2 c. chopped candied lemon peel
2 c. sifted all-purpose flour
1/2 c. sugar
1 tsp. salt
juice of 1 lemon
1 1/2 tsp. soda
1 3/4 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
3 eggs
1 1/2 c. buttermilk
1/2 c. oil
1/4 c. orange juice
1/4 c. brandy
Place fruit in a large bowl and sprinkle with 1/2 cup of the flour.
Sift together remaining flour, sugar, salt, soda and spices. Beat
eggs and add buttermilk, oil, orange and lemon juice and brandy.
Combine with the flour mixture. Pour batter over fruit and mix
until all the fruit is coated with batter. Oil pudding molds or
empty coffee tins and fill 3/4 full. Cover tightly with foil. Place
in a steamer, cover and cook 3 to 4 hours or until pudding loses
its creamy look. Cool in molds 20 minutes. Wrap in cheesecloth that
has been dampened with brandy or rum. Wrap again in foil and
place in fridge to mellow 1 month. When ready to serve, steam 1
hour. Place on a cake stand, decorate with holly. Serve with
Rum Butter.
Rum Butter
1/2 c. butter
1 c. brown sugar
3 Tbs.. dark rum
pinch of ground nutmeg
Cream the butter with the sugar until light and fluffy. Blend
in
the rum and nutmeg gradually until the mixture is smooth. Chill
until firm.
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1 1/2 cups, stoned and chopped dates
1 tsp. baking soda
150 mils boiling water
125g butter
3/4 cup sugar
2 eggs
1 heaped cup self raising flour
In a bowl, sprinkle dates with soda and pour over the boiling water.
Stir until all the soda has dissolved and allow to stand 10 - 15
minutes. Beat butter and sugar until creamy. Add egg one
at a time,
beating until light and fluffy. Stir in the flour and the soaked
dates with the water. Pour into a deep, well greased and floured
20 cm
cake tin or deep pie plate.
Bake at 190 C for 30 - 35 minutes or until a skewer inserted
into the
center of pudding comes out clean. Allow the pudding to stand
in the
tin while you prepare the sauce.
SAUCE:-
3 cups loosely packed brown sugar
75g butter
300 ml cream
1 tsp. vanilla
Combine all the ingredients in a saucepan and stir over a medium heat
until the sugar is dissolved. Bring to the boil then the heat
down
and gently simmer for 5 minutes. Pour a small amount of the sauce
(about 4 Tbs.) over the pudding, then put pudding back into the oven
for a few minutes to allow the sauce to soak in and bubble to a
golden brown color. Serve with extra sauce and a generous dollop
of
whipped cream.
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4 1/2 cup Sugar
1 can Evaporated milk
3 pkg. Chocolate chips (12 oz ea.)
7 oz Marshmallow cream
1/2 lb Margarine
2 cup Nuts
1 tsp. Vanilla
Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7
to 8
minutes, stirring often. (rolling boil)
Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar
marshmallow cream, 1/2 lb. melted margarine.
Cream margarine and marshmallow together and add chocolate chips.
Pour hot mixture over chocolate mixture.
After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla,
blend well, pour into buttered pans and chill in refrigerator.
Cut
into squares before firm.
This recipe makes about 5 lb. of fudge. No one has attempted a
calorie count, but it's estimated that each piece contains about 47
billion calories. Dieters, beware!
HISTORICAL NOTE: Given to Amy DeVore by Emma Julian c. 1930, this
is
"supposedly" the original recipe for See's Fudge, produced by the
See's Candy Company, Los Angeles. Emma allegedly worked for See's
and later owned her own candy store.
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The Microwave Guide and Cookbook, General Electric Co. 1980
1 cup sugar
1/2 cup white corn syrup
1 cup roasted salted peanuts
1 teaspoon butter
1 teaspoon vanilla extract OR 1 teaspoon sour mash bourbon
1 teaspoon baking soda
Stir the sugar and corn syrup together in a 1 1/2 quart casserole OR
a 4
cup glass measuring cup and Microwave at High 4 minutes
Stir in peanuts. Microwave at High 3 to 5 minutes until light brown
Add butter and vanilla to syrup, blending well. Microwave at High 1
to 2
minutes more. Peanuts will be lightly brown and the syrup VERY HOT.
Add baking soda and gently stir until light and foamy.
Pour mixture onto lightly greased cookie sheet or un buttered non-stick
cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small
pieces
and store in air-tight container.
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Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 cups
sugar
1 cup
milk
3 tablespoons
light corn syrup
1 cup
pumpkin puree
3 tablespoons
unsalted butter -- cut in bits
1 teaspoon
vanilla
2 cups
chopped walnuts
In a 4 quart heavy saucepan combine sugar, milk, corn syrup, pumpkin
and a
pinch of salt. Cook the mixture over med. heat, stirring, until sugar
dissolves and cook it undisturbed, until a candy thermometer registers
238
degrees. Remove the pan from heat, add butter (do not stir it into
mixture), and let the mixture cool until it is 140 degrees. Stir in
vanilla
and walnuts. Beat the mixture with a wooden spoon for 30 sec. 1 min.
, or
until it begins to lose its gloss. Pour immediately into a buttered
9"
square pan. Let the fudge cool until it begins to harden. Cut it into
squares. Let it cool completely.
- - - - - - - - - - - - - - - - - -
NOTES : The fudge keeps, stored between sheets of waxed paper in an
airtight container, in a cool place for 2 weeks. Makes 2 pounds.
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Categories : Candy
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 cups
sugar
3 teaspoons
cornstarch
1/4 stick
butter
1 teaspoon
vanilla
1/2 cup
milk
1 cup
peanut butter
1 cup
marshmallow cream
1/2 cup
chopped walnuts
Cook sugar, cornstarch, butter, vanilla and milk to soft ball stage.
Remove
from heat and add peanut butter, marshmallow cream and nuts. Pour into
buttered pan (my guess is 8x8"). Score when hot.
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Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate
Fruit
Pies
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 cups
milk -- cold
3 ounces
chocolate pudding mix -- instant
1 3/4 cups
whipped topping -- thawed
1
pie crust (9 inch) -- baked and cooled
1 whole
banana -- sliced
3 ounces
vanilla pudding mix -- instant
2 ounces
semisweet chocolate squares -- melted
Pour 1 cup of the cold milk into bowl.
Add chocolate pudding mix.
With electric mixer at low speed, beat until blended, about 1 minute.
Fold
in 1 cup of the whipped topping. Pour into pie shell, top with
banana
slices. Pour remaining cold milk into
another bowl. Add vanilla
pudding mix. With electric mixer at low speed; beat until blended,
about 1
minute. Fold in remaining whipped topping. Pour over bananas
in pie
shell. Freeze or chill 4 hours. Just before serving, drizzle
with melted
chocolate. Garnish with additional whipped topping and stemmed
maraschino
cherries, if desired.
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Recipe By : Home Cooking
Serving Size : 1 Preparation Time :0:00
Categories : Fruit
Pies
Pies and Tarts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 cups
crushed graham crackers
1 1/2 cups
butter or margarine -- softened , divided
2 large
eggs
1 1 lb.
box confectioners' sugar
1 large
can crushed pineapple
6 medium
bananas -- sliced
whipped topping
chocolate syrup
Maraschino cherries -- rinsed
chopped nuts
Combine graham crackers and 1/2 cup butter to make bottom crust
and
spread in 2 (9-inch)pie shells or 1 ( 9 x 13 inch) pan. Combine eggs,
1
cup butter and confectioners' sugar; pour into crust. Layer half of
the
pineapple, bananas and whipped topping. Repeat layers. Chill for 2
hours
before serving, spiral chocolate syrup; top with cherries and nuts.
Serves 6-8
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4 Prepared vanilla;
(3.5 oz)
-- fat
free pudding
1 cup Sliced banana
1/2 cup Fat free caramel flavored
-sundae
syrup
1/2 cup Frozen reduced fat whipped
-topping
-- thawed
1/2 cup Reduced fat vanilla wafer
-crumbs
--about
8 cookies
Spoon 2 tablespoons pudding into each of 4 parfait glasses: top
each with 2
tablespoons banana, 1 tablespoon syrup, 1 tablespoon whipped topping,
and 1 tablespoon crumbs. Repeat layers once, ending with crumbs.
Yield: 4 servings.
Recipe by: Weight Watchers Magazine, March/April 1997
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2 md Bananas; ripe
1 Egg yolk
1/3 cup Granulated sugar
3 Tbs. Cornstarch
2 cup 1% low fat milk
1/2 tsp. Vanilla extract
In a small bowl, mash all of the bananas. Add egg yolk; mix well.
In
medium saucepan, combine sugar and cornstarch. Add 1/4 cup milk, 1
T.
at a time, stirring after each addition. Stir in the remaining milk.
Over medium low hear bring mixture to a boil, stirring constantly.
Stir in banana mixture; boil one minute. Stir in vanilla and remove
from heat. Slice the remaining banana; arrange on bottom of a 3 cup
serving dish. Top with banana mixture. Cover and refrigerate until
firm, about 3 hours. serving size 3/4 cup
206 calories per serving. 3 gr. fat, 1 gr. fiber.
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1 can Sweetened Condensed Milk 14o
1 1/2 cup Cold water
1 pkg. Instant vanilla pudding 3.5o
2 cup Whipping cream, whipped
pint
36 Vanilla wafers
3 md Bananas
Combine condensed milk and water. Add pudding mix; beat until
well
blended. Chill 5 minutes. Fold in whipped cream.
Spoon 1/3 of
pudding mix into bottom of a 2 1/2 quart glass serving dish.
Layer
bananas and cookies over. Continue layering until pudding is
used
up. Chill thoroughly.
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1/2 cup plus 1 tablespoon fresh lime juice (3 to 4 limes)
1 tablespoon plus 1 teaspoon grated lime zest (just the green rind)
2 cups sugar, preferably superfine (use food processor on granulated)
Pinch of salt
2 cups heavy cream (whipping)
2 cups milk
Combine lime juice, lime zest, sugar and salt. Mix well. Gradually stir
in
the cream and then the milk. Stir until the sugar dissolves. Cover
and
refrigerate for at least four hours or overnight. Stir mixture and
pour
into ice cream maker.
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Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
284 milliliters double
cream
450 milliliters milk
1 teaspoon
natural vanilla extract -- or scrape the seeds
-- from 1/2 vanilla
-- pod
6 large
egg yolks
75 grams
caster sugar
6 slices
white bread -- weighing about
-- 200g, crusts
-- removed
50 grams
butter -- softened
50 grams
dried fruit
Heat the cream, milk and vanilla in a saucepan until almost boiling.
Switch
off and leave to infuse the flavor. Whisk the egg yolks and sugar together
until pale then gradually stir in the milk mixture. Spread the
bread with
butter then cut each slice in halves or quarters diagonally.
Butter an
ovenproof dish and layer up the bread and fruit. Pour the egg
mixture over the
bread and sprinkle with nutmeg. Leave to soak for 30 minutes
before baking.
Heat the oven to 200 C / 400 F. Place the dish in a roasting
tin and pour in
warm water from the kettle to come about half way up the dish. Cook
in the
center of the oven for about 45 minutes until lightly set.
Serve warm with
some vanilla ice cream if wished.
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1/3 cup margarine or butter
1 cup sugar
1 cup all-purpose flour
2 eggs
2 tablespoons all-purpose flour
2 teaspoons finely shredded lemon peel (set aside)
3 tablespoons lemon juice
1/4 teaspoon baking powder
1/8 teaspoon salt
Powdered sugar
For crust, in a medium mixing howl beat margarine or butter with an
electric
mixer on medium to high speed about 30 seconds or till softened. Add
1/4 cup of
the sugar. Beat till thoroughly combined. Then beat in 1 cup flour
till mixture
resembles fine crumbs, Press mixture into an ungreased 8x8x2-inch baking
pan.
Bake in a 350 F oven for 15 minutes. Meanwhile, for lemon mixture,
in the same
mixing bowl beat eggs with an electric mixer on medium speed just till
foamy.
Add the remaining sugar, 2 tablespoons flour, lemon juice, baking powder,
and
salt. Beat on medium speed about 3 minutes or till slightly thickened.
Stir in
lemon peel. Pour lemon mixture over baked crust. Bake in the 350 F
oven for 20
to 25 minutes or till lightly golden around edges and center is set.
Cool in pan
on a rack. Sift powdered sugar over top. Cut into bars. Store, covered
in
refrigerator. Makes 16.
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4 almond Hershey bars
16 marshmallows (big ones)
1/ 2 cup milk
1/ 2 pint Cool Whip or 1 pkg. Dream Whip
1 graham cracker crust
Melt candy bars, marshmallows and milk together. Let cool.
Fold in
either whipped topping, pour into the pie shell and chill in the
fridge.
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Crust:
1-1/2 pkg. graham crackers, crushed
1/2 cup sugar
6 Tbs.. butter
Mix all ingredients together; pat into 10" spring form pan (bottom and sides).
Filling:
16 oz. cream cheese (remove from wrappers; microwave on high 2 minutes)
1 cup sugar
5 jumbo eggs (remove from shell; warm in microwave 25 seconds)
1/2 cup heavy cream
1 cup sour cream
3 tsp. vanilla
1/4 cup cornstarch
1-1/2 cup mashed banana
Preheat oven to 350 with pan of water on bottom of oven. Beat cream
cheese until
light; add sugar and beat again. Add eggs, one at a time, beating
after each.
Stir in cream, sour cream, vanilla and cornstarch; blend well; stir
in banana.
Pour over crust in spring form pan. Bake for 1 hour or until edges
are firm and
cake is still.
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submitted by: Kathy Smith
Recipe By : Cooking Light, June 1995
Serving Size : 12 Preparation Time :0:11
Categories : Desserts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
32 ounces
vanilla low fat yogurt -- (1 carton)
Vegetable cooking spray
1 cup
low fat granola cereal -- (without raisins)
1 tablespoon
stick margarine -- melted
1 cup
nonfat sour cream
3/4 cup
sugar
3 tablespoons
cornstarch
1/4 teaspoon
salt
8 ounces
Neufchatel cheese -- (1 package)
1 teaspoon
grated lemon rind
2 tablespoons
lemon juice
1 1/2 teaspoons vanilla
extract
2
eggs
2
egg whites
3/4 cup
low fat sour cream
1 tablespoon
sugar
1 teaspoon
vanilla extract
1
egg white
10 ounces
frozen raspberries in light syrup -- (1 package)
thawed
Place a colander in a 2 quart glass measure or medium bowl. Line colander
with 4
layers of cheesecloth, allowing cheesecloth to extend over edge of
bowl. Spoon
the yogurt into colander. Cover loosely with plastic wrap, and refrigerate
for
12 hours. Spoon yogurt cheese into a large bowl, and set aside;
discard liquid.
Coat bottom of 9 inch spring form pan with cooking spray. Combine granola
and
margarine; stir well. Press mixture into bottom of pan. Bake
at 325 degrees for
20 minutes, and let cool on a wire rack. Add nonfat sour cream
and next 4
ingredients (sour cream through Neufchatel cheese) to the yogurt cheese,
and
beat at medium speed of a mixer until smooth. Add the grated lemon
rind, lemon
juice, 1-1/2 teaspoons of vanilla, 2 eggs, and 2 egg whites, and beat
well.
Spoon the cheese mixture into prepared pan.
Bake at 325 degrees for 1 hour; remove from oven.
Combine low fat sour cream, 1 tablespoon sugar, 1 teaspoon vanilla,
and 1 egg
white; stir well. Spread sour cream mixture evenly over cheesecake,
and return
to oven; bake an additional 15 minutes. Turn off oven, and let cheesecake
stand
in closed oven for 1 hour. Remove cheesecake from oven; cover and chill
at least
8 hours. Yield: 12 servings (serving size: 1 wedge
and 4 teaspoons raspberry topping).
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Recipe By : Susan Carlisle
Serving Size : 6 Preparation Time :0:45
Categories : Dessert
French
Christmas
American
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
24
Oreo cookies -- crushed
1/3 cup
granulated white sugar
8 ounces
cream cheese -- at room temperature
2
eggs
1/4 teaspoon
vanilla extract
1/4 cup
butter -- melted
1 cup
sliced almonds
1 whole
peach or orange -- sliced as garnish
or 1 cup berries or pineapple chunks -- as garnish
(optional)
Preheat oven to 3500 F.
Oreo Crust:
In a blender or food processor crush cookies and save 1/4 cup for topping.
Add melted butter and blend 1 to 2 seconds. Press into a 9 inch pie
plate.
Refrigerate until needed.
Almond Cheesecake:
Finely grind almonds with sugar in a food processor. Add cream cheese
and
blend until smooth. Add eggs and almond extract and blend using pulse
switch. Spoon mixture onto the Oreo cookie crust. Bake until filling
is
set about 18 minutes. Cool completely.
Option Arrange fresh fruit decoratively on top of the cheesecake before
serving.
Yields 1 9 inch pie.
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2 (14 fluid ounce) cans sweetened condensed milk
1/3 cup lemon juice
3 eggs
1 (21 ounce) can pie cherries
1 prepared crust - vanilla wafer, graham cracker, or pre baked pastry
shell
In a large bowl, beat the eggs well. In another bowl, mix
together milk and
lemon juice, and add to the eggs. Stir in pie cherries. Pour filling
into crust.
Chill for 2 hours, and serve.
Makes 1 - 9 inch pie
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