Old-Fashioned Bread Pudding with Vanilla Sauce

Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce



Pudding Ingredients:
• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg



Sauce Ingredients:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla

Directions for Pudding:
Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes.
Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.
Directions for Sauce:
Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.
To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated

Ruth Tut candy

Ruth Tut Candy

Time and Yield

·                                 Cook Time: Varies 

·                                 Yield: 6 to 7 dozen 1-inch cubes

Ingredients

·                                 3/4 cup (1 1/2 sticks) butter

·                                 1 cup light brown sugar

·                                 1 cup granulated sugar

·                                 1 cup dark corn syrup

·                                 2 cups (1 pint) heavy cream

·                                 2 cups chopped pecans

·                                 1 teaspoon vanilla extract

Directions

Generously grease a 9 x 12 x 2-inch pan using 1/4 cup (1/2 stick) of the butter.

In a large saucepan, mix the brown sugar, granulated sugar, corn syrup, and 1 cup of the cream. Heat until the mixture begins to boil. Slowly stream the remaining 1 cup cream into the mixture, stirring while it's boiling. Attach a candy thermometer to the pan and cook the mixture over medium heat until it reaches 244°. Remove the pan from the heat and add the remaining 1/2 cup butter, the chopped pecans, and the vanilla. Pour the candy into the buttered pan.

Cool the candy in the refrigerator until it is just firm but not hard, about 1 hour. Cut into 1-inch squares. Cut waxed paper into 4-inch squares and wrap each piece of candy individually. Store in the refrigerator. Remove the candy from the refrigerator and allow it to soften slightly before serving. The wrapped candy's flavor is improved by aging in the refrigerator for 2 weeks.

"Reprinted from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood. 

Apple Pie Bread

YIELD: 1 loaf

PREP TIME: 30 minutes

COOK TIME: 60 minutes

INGREDIENTS:

For the Batter

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup lightly packed light brown sugar
1/4 cup buttermilk
2 teaspoons baking powder
2 eggs
1 1/2 teaspoon vanilla
2 cups Gold Medal all-purpose flour
2 teaspoons homemade apple pie spice (see below)
1/2 teaspoon salt
2 cups shredded, peeled apple (about 4 medium or 2 large) (see note below)
3/4 cup chopped pecans
1/2 cup dried cranberries

For the Streusel Topping

1/4 cup lightly packed light brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon homemade apple pie spice
2 tablespoons unsalted butter
1/3 cup chopped pecans

DIRECTIONS:

1. Preheat oven to 350°F. Spray a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium-high speed for about 30 seconds. Add in sugars and mix until well combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until thoroughly incorporated. In a medium bowl, combine flour, apple pie spice and salt, whisk until combined. Slowly add the flour mixture to the bowl and mix on low speed until just incorporated. Fold in apples, pecans and cranberries.

3. Spoon batter into prepared pan; spread evenly. Prepare the Streusel Topping.

4. In a small bowl, combine brown sugar, flour and apple pie spice. Using apastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pecans. Spoon Streusel Topping over the batter, pressing them gently into the batter.

5. Bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean.

6. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.

NOTES:

- Depending upon the type of apples you use, you may end up with a great deal of liquid after grating the apples. I suggest using only the grated apples, not the liquid that is produced. If necessary, lightly squeeze the apples to release any excess juice before adding them to the batter.
- I have made this recipe using Honey Crisp and Granny Smith apples.
- Raisins and walnuts would be a spectacular addition to this bread.
- You don't have to wait for the loaf to sit overnight before cutting, it just tastes better after the flavors have had a chance to meld.

Apple Pie Spice

YIELD: about 1/3 cup

PREP TIME: 5 minutes

INGREDIENTS:

4 tablespoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon ground ginger
1 1/2 teaspoons ground cardamom

DIRECTIONS:

1. Combine spices in a small bowl, mix well to combine. Store in a small jar or spice container.

NOTES:

- These measurements don't need to be precise. If you prefer more of one spice or less of another, feel free to adjust to your liking.
- If using freshly grated nutmeg, you'll want to decrease the amount a bit as it tends to be be quire a bit stronger than jarred, ground nutmeg.

monster cookies, (gluten free)

Monster cookies  (made with no flour)

    2 cups margarine  (for a softer cookie use butter flavored Crisco)

    4 cups brown sugar

    4 cups white sugar

    12 eggs

1 tbs vanilla

1 tbs white corn syrup

8 tsp baking soda

5 and ½ cups peanut butter

18 cups quick oats (gluten free)

2 cups chocolate chips  ( I like white chocolate chips better)

2 cups M&M candies

Cream margarine and sugars. Beat eggs in 1 at a time. Stir in vanilla and corn syrup. Add soda.

Mix well. Stir in peanut butter.  Stir in Oats.  Stir in chocolate. And candy.  Drop on cookie sheet by spoonful.

Bake at  350 for about 12 minutes.   This  makes about 20  or more dozen cookies.   But recipe is easily divided.

Dippers Dip

 dippers dip

8 oz package cream cheese softened

¾ cup brown sugar

¼ cup sugar

1 ½ tsp vanilla

Mix thoroughly.  Refrigerate.  Use as dip for fresh cut apples  or bananas.

Honey Bun

                                                                     Honey Bun Cake

This is sinfully delicious!

1 box yellow cake mix
4 eggs
3/4 cup crisco veg oil
1 cup cour cream
1/2 cup sugar
Mix well and pour into lightly greased sheet cake pan.

Mix 1 cup light brown sugar
2 tsp cinnamon
1/2 cup coconut
1/2 cup chopped nuts
Swirl into batter with a knife
Bake at 350 degrees 45-60 minutes

Glaze
2 cups powdered sugar
4 Tbsp Milk
1 tsp vanilla
pour over hot cake!.

Peanut Blossoms

Peanut Blossoms


1 3/4 cups all purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup shortening
1/2 cup peanut butter
2 tbsp milk
1 tsp vanilla
1 egg
additional sugar
about 48 Hershey kisses

Preheat to 375 degrees.  Ina large bowl combine first 10 ingredients at low speed until stiff dough forms. Shape into 1 inch balls; Roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Immediately place Kiss on top of each cookie, press down firmly so cookie cracks around edges. Cool on wire rack.
        

Caramel filled chocolate cookies

No  need for words!!!

Preheat oven to 375 degrees
Unwrap one and a half bags of Kraft caramels (Kraft works the best I have tried others)

In a  small bowl combine,
2 1/2 cups all purpose flour
3/4 cup unsweetened cocoa
1 tsp  baking soda      
blend well.

In  a large bowl beat 1 cup of sugar, 1 cup of packed brown sugar, and 2 sticks of butter until light and fluffy.  Add 2 eggs and 2 tsp vanilla extract. beat well.  add flour mixture and blend well.

In a small bowl combine 1/2 cup pecans and 1 tbsp sugar set aside.
On a paper plate place 1 cup of flour. using a cookie dough scoop drop 6-8 scoops of dough onto flour. place one caramel on each dough ball. wrap the dough around the caramel rolling it as evenly as possible. press one side of the dough into nuts. Place on ungreased cookie sheet nut side up 1 inch apart.
 Bake for 7-10 minutes or until set and slightly cracked looking.

ENJOY!!!    

after they are cool its ok to microwave them for just a few seconds to soften the caramel again.

French Quarter Beignets

                                                          Recipe Courtesy Paula Dean

• 1 1/2 cups lukewarm water
• 1/2 cup granulated sugar
• 1 envelope active dry yeast
• 2 eggs, slightly beaten
• 1 1/4 teaspoons salt
• 1 cup evaporated milk
• 7 cups bread flour
• 1/4 cup shortening
• Nonstick spray
• Oil, for deep-frying
• 3 cups confectioners' (powdered) sugar

Directions

Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
Preheat oil in a deep-fryer to 350 degrees F.
Add the confectioners' sugar to a paper or plastic bag and set aside.
Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.

Be a Hermit

Applesauce Hermits are a great way to warm the  soul.  I remember having these every year around Christmas. Granny always hid these in her special cookie jar.  I would always come straight to that jar when she baked! 

Here you go:
mix in the love  that a grandma would!

2 3/4 c flour                               1/2 tsp salt
1 tsp  baking soda                      1/2 tsp cinnamon
1/4 tsp nutmeg                           1 cup raisins
1/2 cup butter                            1 cup Brown  Sugar
1 egg                                         2 cups applesauce

Preheat oven to 350. Cream Butter, Sugar, and eggs.  Add  precombined dry ingredients and  applesauce alternately. mix well!  Drop by spoonfuls on cookie sheet. Bake 10-12 minutes.  Don't over cook. 
Drizzle glaze over top.

To make glaze:
2 cups powdered sugar
3 tablespoons strained fresh orange juice
1 tablespoon orange extract

 Sift powdered sugar into a small saucepan and stir in orange juice and extract to make a smooth paste. Heat glaze over moderately high heat until just warm to the touch.

Enjoy!!!