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

Easiest lemon cookies

These cookies are simple and delicious!!!

One lemon cake mix
1/2 cup oil
2 eggs
Mix dry cake mix with oil and eggs. Mix well and drop by rounded spoonfuls on cookie sheet. Bake at 350 until light golden or lighter.

Easiest lemon cookies

These cookies are simple and delicious!!!

One lemon cake mix
1/2 cup oil
2 eggs
Mix dry cake mix with oil and eggs. Mix well and drop by rounded spoonfuls on cookie sheet. Bake at 350 until light golden or lighter.

Pumpkin Pots de Soy

Pumpkin Pots de Soy

1 ½ cups Silk soymilk

1 Vanilla Bean split/scraped

4 eggs

2 teaspoons pumpkin pie spice

1 teaspoon cinnamon

1/4 teaspoon sea salt

1 can of pumpkin

½ cup pure Maple syrup (real stuff)

Preheat oven to 325 degrees.

Combine soymilk and vanilla bean and seeds in a small saucepan, bring to a simmer. Remove from heat, cover  and allow mixture to steep 15 minutes. Strain to remove large vanilla bean pieces. Whisk eggs, pumpkin pie spice, cinnamon and sea salt in medium bowl. Slowly whisk soymilk mixture into egg mixture.

Divide mixture into 6 4-oz. Ramekins.

Set ramekins inside large roasting pan. Pour warm water into roasting pan to come 3/4 of the way up sides of ramekins.

Place pan in oven and bake 50 - 60 minutes or until knife inserted in the center comes out moist without egg bits clinging to it.

Can be enjoyed warm or cold.

       Thanks to Ray Gillespe for this recipe

Carob Brownies

Carob Brownies

1 Vanilla Bean Split/scraped

2 eggs

1 cup water

1/4 cup cold pressed olive oil

½ cup unsulphured molasses

1 ½ tablespoon of Carob Powder

1 ½ cup Gluten Free flour

½ teaspoon of baking powder

1 teaspoon sea salt

1 cup chopped walnuts (optional)

Preheat oven 350 degrees.  Spray an 8 inch square pan with Organic Extra Virgin Olive Oil spray.

Mix Vanilla Bean and all wet ingredients in one bowl, whisk to mix.

Mix all dry ingredients in another bowl.

Add all ingredients together and whisk until thoroughly mixed.

Pour batter into pan and bake 20 - 25 minutes or until toothpick inserted in middle comes out dry.

Cool to room temperature, cut into squares and enjoy.

Brownies can be topped with spreadable honey for extra sweetness.

Brownies can be frozen.     


Thanks to Ray Gillespe for this recipe

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.

meatloaf

Superior Meatloaf

1 envelope dry onion soup mix

2 pounds ground beef

¾ cup seasoned bread crumbs

2 eggs

¾ cup water

1/3 cup catsup

½ - ¾  cup diced green pepper  (optional)

Preheat to 350 degrees.

Mix all ingredients well.  Shape into loaf in a  greased 13X9 inch pan.    Bake uncovered 1 hour or until done.

Meat thermometer 160 degrees.

Zucchini Bread

Zucchini Bread

3 eggs

2 cups zucchini peeled and grated

1 tbsp vanilla

1 cup oil

3 cups self rising flour

1 tbsp cinnamon

1 cup nuts

1 cup raisins (optional)

Beat eggs until light and fluffy. Add sugar, zucchini, vanilla, and oil.  Mix well.  Add flour, cinnamon, nuts, raisins and mix well. Pour batter into greased pans.  Bake one hour at 325 degrees. Cool 10 minutes in pan then remove and cool on wire rack.  Wrap in plastic to store.  May be frozen.

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!.

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!!! 

COOKIES!!!!

These recipes originally were made for a  cookie press. but you can shape them or roll them for cookie cutters if  you wish, spoon them out onto the pan. chill and slice, whatever is easier for you!

PLAY  have  fun!  Enjoy!!

Orange Cookies

1 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 tbs orange juice
1 egg
1 tsp grated orange rind
2 1/2  cups sifted flour
dash of salt
1/4 tsp baking soda

cream butter and gradually ad sugars, beat until light.
Add orange juice, mix well. Add egg and grated orange rind. Sift flour salt and baking soda together and add to the creamed mixture gradually. mix well. Fill the cookie press and form cookies onto and ungreased  cookie sheet.  OR roll dough to 1/2 inch thickness on floured surface. used floured cutters.
If you choose to drop by spoonfuls please use spoon to gently press dough down a bit.
Back at 350 approximately 10-15 minutes

                          

CARAMEL COOKIES

1 cup shortening
3/4 cup dark brown sugar
3/4 cup white sugar
2 eggs
2 tsp vanilla
3 1/2 cups sifted flour
1 tsp salt
1/2 tsp baking soda

Cream shortening and gradually add both sugars. Add eggs and vanilla. Add salt and baking soda mix well! Gradually add flour and mix well. Fill the cookie press and form cookies onto and ungreased  cookie sheet.  OR roll dough to 1/2 inch thickness on floured surface. used floured cutters.
If you choose to drop by spoonfuls please use spoon to gently press dough down a bit.

Back at 350 approximately 10-15 minutes


Chocolate Cookies


1 c shortening
1 c sugar
1 egg
2 tsp vanilla
5 tbs cocoa
1 tsp baking powder
dash of salt
2 c sifted flour

Cream shortening, gradually add sugar. Add unbeaten egg and vanilla.  Sift dry ingredients together and gradually add to cream mixture, mix well.   Fill the cookie press and form cookies onto and ungreased  cookie sheet.  OR roll dough to 1/2 inch thickness on floured surface. used floured cutters.
If you choose to drop by spoonfuls please use spoon to gently press dough down a bit.

Back at 400 approximately 10-15 minutes

DONUTS!

Who doesn't love  a good donut?








Baked Raised Donuts
1/3 cup milk
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoon margarine
1/3 cup very warm water
1 pkg. yeast
1 egg, beaten
2 1/3 cup sifted flour
1 teaspoon lemon rind
1/4 teaspoon nutmeg
1/2 cup melted margarine
1/2 cup granulated sugar
2 teaspoon cinnamon

Scald milk. Stir in sugar, salt and oleo. Cool to lukewarm. Measure very warm water into large mixing bowl. Sprinkle yeast in water; stir until dissolved. Stir in lukewarm milk mixture, egg and 1/2 of flour. Beat until smooth. Stir in lemon rind, nutmeg and rest of flour to make soft dough. Turn dough on a lightly floured board and knead until smooth and elastic. Place dough in greased bowl, turning to grease top. Cover; let rise in warm place until double in bulk (45 minutes). Punch down. Turn out on floured board. Roll out 1/3-inch thick. Cut with floured donut cutter. Place donuts on greased baking sheet. Cover and let rise in warm place for 1/2 hour. Brush tops and sides with some of the melted oleo and bake at 375 degrees for about 15 minutes. Remove from oven and dip in remaining oleo, then in 1/2 cup sugar into which some cinnamon has been mixed. Serve warm. Makes 1-1/2 dozen.



Krispy Kreme Doughnuts
2 pkg yeast
1/4 cup warm water (105-115 degrees)
1-1/2 cup lukewarm milk (scalded then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cup all-purpose flour
Vegetable oil

Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, salt, eggs, shortening and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after chocolate if desired.

Creamy Glaze:
1/3 cup butter 2 cups powdered sugar
1-1/2 teaspoons vanilla 4-6 tablespoons hot water

Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

Chocolate glaze:
1/3 cup butter 2 cups powdered sugar
1-1/2 teaspoon vanilla 4-6 tablespoon hot water 4-oz milk chocolate or semi-sweet chips

Heat butter and chocolate over low heat until chocolate is melted; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.

Rolls are good!

Bread  machine  is  best  for these rolls,  we  love  them  with honey butter  or  to sop up gravy.
In bread machine place
1 cup Water
2 tbsp margarine
1 egg
3 1/4 cup bread flour
1/4 cup sugar
1 tsp salt
3 tsp Yeast

Set on dough cycle.  Shape into balls  or just drop on lined cookie sheet. Cover lightly  and let double.
Bake at 375 F about 12-15 minutes.

Pumpkin Pie

Pumpkin Pie

1 1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/2 teaspoon salt
1/4 tsp ground ginger
1 tsp ground cinnamon
1 tsp all purpose flour
2 eggs, lightly beaten
1 cup evaporated milk
2 tbsp water
1/2 tsp vanilla extract
1  9 inch  unbaked pastry pie shell

Mix all  ingredients well. Pour into shell and bake at 400F for 15 minutes
Reduce heat to 350 F bake about 35 minutes longer or until center is set.

Brunch Casserole

1 pound  sausage  cooked, crumbled and drained
1  5 1/2  oz box of seasoned croutons
4 eggs
2 cups milk
1  10 1/2 oz can of cream of mushroom soup
1  16 oz package Italian style Frozen vegetables
1 cup cheddar shredded cheese
1 cup monterey jack shredded  cheese

Line the bottom of a 9X13 greased baking dish with croutons. Sprinkle cooked sausage over croutons.
Beat eggs and milk in large bowl.  Add remaining ingredients, mixing well with a spoon.  Pour over sausage.
Bake at 350 F  for 1 hour. This recipe can be made ahead and refrigerated overnight before baking. Serves 8

Breakfast Bunt

all credit for this delight goes to  Home Made Simple

Breakfast BundtCook this versatile breakfast delight and eat for days! Not just for breakfast or brunch, it can also be paired with soup for lunch or dinner.





INGREDIENTS
2 tubes of refrigerated buttermilk biscuits
1/2 pkg. of turkey sausage (cooked and crumbled) ANY MEAT YOU LIKE!
1/2 pkg. turkey bacon (cooked and diced)
1 cup reduced fat cheddar cheese (grated) 1 1/2 cups of liquid egg product, or whole eggs equivalent
1/2 medium  onion diced  optional
1/2 green pepper  diced  optional




INSTRUCTIONS

1. Preheat oven 375°F.
2. Spray a bundt pan with cooking spray and set aside.
3. Start your first layer by placing the biscuits in the pan. Next, sprinkle the cooked sausage and bacon over the biscuits.
4. Pour the eggs over the meat and then sprinkle the cheese over the eggs.
5. Add the second layer of biscuits over the cheese.
6. Bake for 40 minutes. Cool and invert on to a plate to serve.

Tip: Any kind of breakfast meat can be used, such as chorizo, Italian sausage, spicy pork sausage, Canadian bacon, etc. Feel free to switch up the type of cheese as well, or substitute low fat biscuits.

Tip: It’s the breakfast that keeps on giving. Cut it into portions and freeze for later use or use a panini press to create the perfect complement to your favorite soup at lunch or dinner.

Oatmeal Scotchies

I absolutely loved when my granny made these.  I make them  now  and  they are good but nothing compares to the love  granny added.

               This is my mom, Judy,  and Grandma Rosy

Scotchies

1  1/4 cup all purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1 c (2 sticks) butter softened
3/4 c sugar
3/4 c packed brown sugar
2 eggs
1 tsp vanilla extract
3 cups quick oats
1   11 oz package butterscotch morsels

Preheat oven to 375 F
Combine dry ingredients in bowl set aside.  Beat butter and both sugars together well. Add eggs, beat well.
Add vanilla and mix well, Gradually beat in flour mixture.  Stir in oats and morsels.  Drop by rounded spoonfuls on ungreased cookie sheets.  Bake 7-8 minutes.  cool on wire rack.

Country Breakfast Pie

1 Roll Sausage cooked, crumbled, drained
9 inch pie shell
1 & 1/2 cup grated swiss cheese
1/4 cup chopped bell pepper
1/2 cup Red bell pepper
3 tbsp chopped onion
4 eggs lightly beaten
1 cup light cream

Prepare pie shell.  Mix cheese and sausage, sprinkle in shell. Lightly beat eggs in bowl. Combine remaining ingredients and add to egg mix.  Pour in shell. Bake 375 F for 40- 45 minutes. Cool on rack 10 minutes. 6-8 servings.