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

Chocolate Peanut Butter Balls

Chocolate Peanut Butter Balls

Time and Yield

·                                 Cook Time: N/A 

·                                 Yield: 75 1-inch balls

Ingredients

·                                 For the balls:

o                                                        2 sticks unsalted butter-melted

o                                                        1 box 10X confectioners' sugar

o                                                        2 1/2 cups graham cracker crumbs

o                                                        1 cup chopped nuts....chop as nutty or as fine as you wish

o                                                        1/2 cup your favorite peanut butter (not chunky)

o                                                        1 teaspoon vanilla flavoring

·                                 For the dip:

o                                                        6 ounces chocolate chips

o                                                        *1/2 stick paraffin wax

Directions

For the balls: Add ingredients in order of recipe into a large bowl. Mix with hands and roll into balls(about 1 inch) and dip. Place balls on cookie sheet lined with wax paper. Chill in refrigerator for about 2 hours. Makes about 75 1 inch balls.

For the dip: DO NOT MICROWAVE!!!! Melt on low heat. ( I use a double boiler). Constantly watch and keep stirring a little as the wax melts. Insert toothpick into ball -- dip in warm chocolate mixture and place on wax paper. I usually let the chocolate drip back into the pan so there won't be a big mass of chocolate around the base of the balls. Allow to harden and place in containers and store in refrigerator. Enjoy a mouth full of goodness.

*Hint: For those of you who are not familiar with the paraffin wax. It is usually found in the grocery store near where the charcoal for grilling is found. It comes in a container with 4 slabs and is easy to cut in half. It calls for a stick but is actually rectangular/ in shape. Paraffin wax is flammable and that is why I use a double boiler but if you use a heavy pot for the chocolate chips and the wax and watch it as you stir it will be fine.

HAYSTACKS

Haystacks

Time and Yield

·                                 Cook Time: N/A 

·                                 Yield: varies

Ingredients

·                                 14 ounces butterscotch chips (I always use a little more)

·                                 2 tablespoons peanut butter

·                                 1 (6 ounce) can salted Spanish peanuts

·                                 1 large can Chinese noodles (chow mein)

Directions

Melt butterscotch and peanut butter using double boiler over low heat. Mix noodles and peanuts in butterscotch. Drop by spoonful on wax paper. Refrigerate to harden.

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. 

Crockpot chocolate candy

Crockpot chocolate candy!

Ingredients:1 (16 ounce) package dry roasted salted peanuts 1 (16 ounce) package unsalted dry roasted peanuts 1 (12 ounce) package semi-sweet chocolate bits 1 (4 ounce) German chocolate bars 32 ounces white almond bark 
Directions:1 Put peanuts in bottom of crock pot; add other ingredients.2 Cook on low setting for 1 1/2 to 2 hours.3 Place rounded spoonfuls onto wax paper and allow to cool.

White Chocolate Raspberry Bars

White Chocolate Raspberry Bars

1 18 oz roll refrigerator sugar cookie dough

1 ¼ cups white chocolate morsels

1  12 oz jar or ¾ cup raspberry jam or preserves

1 tsp vegetable oil

Heat oven to 350. Break up cookie dough into ungreased 13X9 inch pan. With floured fingers press dough evenly in bottom to form a crust.  Sprinkle 1 cup of white chocolate over crust, press firmly into dough.   Bake for 16-20 minutes or until golden brown. Remove partially baked crust  from oven  spread jam evenly over crust. Return to oven.  Bake an additional 10 minutes. Cool 1 hour or until completely cooled.  In small reseal able plastic bag combine remaining white chocolate and oil.  Partially seal and microwave for 30 seconds. Squeeze bag until smooth.  Cut small hole in bottom of bag on corner.  Squeeze bag gently to drizzle over bars.  Refrigerate 20 minutes and cut into bars.  Serve at room temperature.

Chicken Balls

Easy Chicken Balls

1 ½ pounds ground chicken

2 tbs minced onion

2 tsp cloves ground

¼ cup ricotta cheese

¼ cup shredded mozzarella cheese

½ cup freshly grated parmesan cheese

3 tbs ketsup

1 tbs fresh basil

2 tsp dried parsley

2 eggs beaten

1/8 cup crushed ritz crackers

In large bowl combine chicken, onion, clove,  all cheeses, ketchup, basil, parsley, and eggs. Mix well and form into balls.  Roll balls in extra parmesan and cracker crumbs.  Heat oil in a large skillet over medium heat and fry balls until golden. About 15-20 minutes.

Chocolate Yummies

Chocolate Yummies

3 cups rice crispies cereal

7 whole honey graham crackers

2 ½ cups mini marshmallows

2 cups semi sweet morsels

2/3 cup light corn syrup

3 tbs margarine

½ cup crunchy peanut butter

Coat a 13X9 in microwave safe dish with cooking spray. Place 6 whole pieces graham crackers in single layer in bottom. Cut remaining pieces to fit  in remained of bottom.  Sprinkle marshmallows evenly over crackers.

Microwave on high 1 minute or until marshmallows are puffy.  Remove from microwave and cool completely.

In 2 quart microwave safe bowl, combine chocolate morsels, corn syrup, and margarine. Microwave on high about 1 ½ minutes or until chocolate can be stirred smooth. Stir in peanut butter.  Add cereal mix until evenly combined.   Spread evenly over marshmallows.  Cover and refrigerate about an hour or until firm. Cut and store in airtight container in refrigerator.

Fresh Frozen Summer Pizza

Fresh Fruit Summer Pizza

6        frozen dinner rolls (texas style if you can find them)  thawed and risen

8 oz  fat free cream cheese

2 tbs strawberry preserves

½ cup mandarin oranges drained

3 kiwis sliced

6-8 strawberries  halved

½ cup blueberries

Knead rolls together into a ball. Roll into a 13 inch circle. Place in a 12 inch pizza pan sprayed with cooking spray.  Bake at 350 for 10-15 minutes until browned. Keep bubbles from forming by pressing dough down 5 minutes into the baking cycle.  Remove from oven and cool. Mix cream cheese with strawberry preserves and spread on crust. Arrange fruit on top.  You can also use other in season fruits like grapes, pineapple, banana, peaches  etc

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

Cheese Danish

Cheese Danish

16 oz cream cheese softened

½ tsp vanilla

1 egg beaten

½ cup sugar

½ jam or pie filling

2 packages of refrigerated crescent roll dough

4 oz sliced almonds (optional)

Preheat oven to 350.  Mix cream cheese, vanilla, and sugar in a bowl. Unroll 1 can crescent roll dough on cookie sheet sealing perforations. Spread cream cheese filling on dough, leaving ¼ inch edges. Top with jam/ filling.  Unroll second can of dough and lay on first layer. Seal edges with a fork. Brush with beaten egg.  Sprinkle with sliced almonds and bake for 30 minutes.  Allow to cool slightly before cutting.

Perogies

Perogies

Dough:

  4 Cups flour sifted

1 egg

½ tsp salt

1 cup milk or water

Fillings:

Sauerkraut:

1 large can sauerkraut

1 med diced onion

4 slices bacon diced

Potato and farmers cheese:

5 or 6 med. Potatoes

½ stick of butter

1 med. Onion diced

1- 1 ½ pounds of farmers cheese

Dough:  Mix egg, salt and milk/ water gradually adding flour while stirring to form a stiff dough.  Turn onto floured board and knead as for bread. Roll into a ball. Place in plastic bag and place in refrigerator to chill while preparing filling.

Sauerkraut:   Place Kraut in pan cover with water and boil.  Simmer 5 minutes. Drain, rinse, squeeze out all water place kraut , onion, and bacon in a frying pan.  Fry until brown. Add a small amount of oil if needed.  Set aside to cool.

Potato and Cheese:   Prepare potatoes as for mashed. In sauce pan while potatoes cook sauté onion with butter until tender. Add onion mixture to potatoes and cheese. Mix well. 

Roll dough ½ at a time on a floured board. Cut in circles with a  glass or doughnut cutter. Roll each circle again maintaining circle shape to approximately ½ its size again. Place filling in each circle so full when folded in half but not over flowing. Travel around edge on both sides with a  fork to crimp and seal. Drop into simmering water until each pierogi  floats.  Spread out to cool or drop into cold water. Place in refrigerated or container in freezer until ready to serve.

S'more Bars

I have always LOVED to cook and eat s'mores.

Here's what you'll need:

1/2 C. margarine or butter
1/2 C. packed brown sugar
1 C. flour
1/2 C. graham cracker crumbs (about 1/2 a package graham crackers)
2 C. mini marshmallows (or as many as you'd like)
1/2 (12 oz.) pkg. chocolate chips

Beat margarine or butter and sugar until light and fluffy. Add combined flour and crumbs; mix well.

Press onto bottom of greased 9 inch square baking pan.

Sprinkle with marshmallows and chocolate chips.

Bake at 375 degrees for 10-12 minutes or until marshmallows are golden brown.

Just a note: I made these for one of my good friends just after she had a baby. I decided to double the recipe to have some for my family as well. As we were hurrying out the door, so that we wouldn't be late, I was holding my baby in one arm and these treats (shown here) with the other hand. A bit of advice, don't do that! I ended up losing balance between treats and baby and the entire pan came crashing to the floor. There was chocolate and gooey marshmallow and shards of glass EVERYWHERE!! I was so mad that these so yummy treats were a total waste. Good thing I made two so at least my friend was still able to get some!

Pumpkin Tiramisu

Pumpkin Tiramisu

6-8 servings                                                                                                      4-5 oz package ladyfingers (crispy, not soft) 1/2 cup maple syrup (maple flavored syrup is okay to use) 2 tablespoons strongly brewed coffee Filling: 3/4 cup pumpkin puree or canned pumpkin 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp salt 1/2 cup heavy cream 1/4 cup granulated sugar 1.     Line a 9x5-inch loaf pan with plastic wrap.  Set aside. 2.     Combine maple syrup and coffee in a small bowl and stir to combine.   3.     Line the bottom of the prepared pan with lady fingers and drizzle half the syrup over them. 4.     In a small bowl combine pumpkin, cinnamon, ginger and salt.  In a separate small mixing 5.     bowl combine the heavy cream and granulated sugar.  Beat with an electric mixer until soft 6.     peaks form.  Gently fold into the pumpkin mixture. Pour half of mixture over the lady fingers.   7.     Create another layer of ladyfingers and drizzle the remaining syrup over.   8.     Top with remaining filling Topping: 8 oz. mascarpone cheese or cream cheese softened 1/4 cup granulated sugar 1/2 cup heavy cream Freshly grated nutmeg 1.     In a small bowl combine mascarpone or cream cheese and granulated sugar. 2.      Beat with a hand mixer on low speed.  Gradually beat in heavy cream until just thickened. 3.     Spoon over layered dessert. 4.     Cover and chill for 8 hours.  Use the plastic wrap to lift the dessert from the pan.  5.     Top with freshly grated nutmeg when ready to serve.

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.

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.

cream cheese mints or candies

Cream cheese mints or “candies”

1 8oz package cream cheese (softened)

2- 1 pound boxes 10XX powdered sugar

½ - 1 tsp flavoring oil (NOT extract)

Food coloring in desired colors

Cut sugar into cream cheese. Add oil and coloring. Knead until smooth and like pie dough or putty. Add more powdered sugar if firmer consistency is needed.  For un molded standard squares.  Roll out and cut into squares. Place on waxed paper store in air tight container and store in  refrigerator.  If  using candy molds follow mold instructions to prevent sticking.  Make ahead and freeze if  needed.

BIT O HONEY CANDY

BIT O HONEY

½ cup peanut butter

½ cup honey

¾ to1 cup powdered milk

Mix well. Spread on buttered cookie sheet

Cut into small rectangles  wrap pieces in waxed paper.

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.