http://www.lerman.biz/asagao/melonpan.ht鈥?/a>
there you go hope i helped **xxWhat is the recipe of Melon bread or Melonpan?
Here it is:
http://www.lerman.biz/asagao/melonpan.ht鈥?/a>
Monday, November 21, 2011
What is the recipe of Melon bread or Melonpan?
can you give me the recipe of melon bread? i need it.!What is the recipe of Melon bread or Melonpan?
http://www.lerman.biz/asagao/melonpan.ht鈥?/a>
there you go hope i helped **xxWhat is the recipe of Melon bread or Melonpan?
Here it is:
http://www.lerman.biz/asagao/melonpan.ht鈥?/a>skin creams
http://www.lerman.biz/asagao/melonpan.ht鈥?/a>
there you go hope i helped **xxWhat is the recipe of Melon bread or Melonpan?
Here it is:
http://www.lerman.biz/asagao/melonpan.ht鈥?/a>
Anyone with a recipe for Banana Bread using Leftover Mashed potatoes?
I ma so pi$$ed off at my family right now regarding leftovers that I decided to fix their ';little red wagons'; and will start making desserts using leftover mashed potatoes. They were all *****!ing at me about wasting food when I was throwing anything left over out into the trash, but they WILL NOT eat leftovers. I figured I will make quite a few desserts with mashed potatoes and after about 2 months spring the news on them!
Yes, I am mean, but I am also one hell of a cook!
Looking forward to your answers.
Blessed Be,
)o( Sunshine )o(Anyone with a recipe for Banana Bread using Leftover Mashed potatoes?
While I don't highly recommend doing that, here's a recipe I found. Just substitute potatoes for the meringue, I guess.
Banana Pudding
1 cup Sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk (whole or 2%)
1 teaspoon vanilla extract
1 tablespoon butter (not margarine)
4 egg yolks (large eggs or better)
box of Vanilla wafers
4-5 ripe bananas
Meringue:
4 egg whites, at room temperature
5 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Preheat oven to 375掳F.
Baking Tip
The size and shape of the baking dish are important.
If you don't have a 9'; x 9'; baking dish, you really should. It's a handy size to have. You can get this baking dish from Amazon by clicking here. I've made this banana pudding in a round casserole dish, and it just doesn't turn out as well.
Related articles:
Banana cakes and pies
Recipe: Molasses banana bread
Line the bottom of a 9'; x 9'; baking dish with a layer of vanilla wafers. This recipe will not use the whole box, so you may snack, but don't get carried away.
Peel the bananas and slice into 3/8-inch rounds; use a ruler (I'm kidding). Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.
Combine the sugar, flour and salt in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.
In a heavy saucepan, beat the egg yolks well (just use a fork or whisk, but beat them well). Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. [Note: If you're working with an electric cooktop, adjust the heat so that it's hot enough to boil, but not so hot that the pudding scorches.] Remove from heat.
Place a layer of banana slices in the baking dish on top of the vanilla wafers. Don't stint and put one slice of banana per wafer. Line those banana slices up edge-to-edge. Pour, spreading as necessary, half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
Bake in a preheated 375掳F oven until meringue browns, 12 to 15 minutes, depending upon your oven.
The size and shape of the baking dish are important. If you don't have a 9'; x 9'; baking dish, you really should. It's a handy size to have. You can get this baking dish from Amazon by clicking here. I've made this banana pudding in a round casserole dish, and it just doesn't turn out as well. Another thing to wonder about.Anyone with a recipe for Banana Bread using Leftover Mashed potatoes?
that's weird..
Yes, I am mean, but I am also one hell of a cook!
Looking forward to your answers.
Blessed Be,
)o( Sunshine )o(Anyone with a recipe for Banana Bread using Leftover Mashed potatoes?
While I don't highly recommend doing that, here's a recipe I found. Just substitute potatoes for the meringue, I guess.
Banana Pudding
1 cup Sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk (whole or 2%)
1 teaspoon vanilla extract
1 tablespoon butter (not margarine)
4 egg yolks (large eggs or better)
box of Vanilla wafers
4-5 ripe bananas
Meringue:
4 egg whites, at room temperature
5 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Preheat oven to 375掳F.
Baking Tip
The size and shape of the baking dish are important.
If you don't have a 9'; x 9'; baking dish, you really should. It's a handy size to have. You can get this baking dish from Amazon by clicking here. I've made this banana pudding in a round casserole dish, and it just doesn't turn out as well.
Related articles:
Banana cakes and pies
Recipe: Molasses banana bread
Line the bottom of a 9'; x 9'; baking dish with a layer of vanilla wafers. This recipe will not use the whole box, so you may snack, but don't get carried away.
Peel the bananas and slice into 3/8-inch rounds; use a ruler (I'm kidding). Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.
Combine the sugar, flour and salt in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.
In a heavy saucepan, beat the egg yolks well (just use a fork or whisk, but beat them well). Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. [Note: If you're working with an electric cooktop, adjust the heat so that it's hot enough to boil, but not so hot that the pudding scorches.] Remove from heat.
Place a layer of banana slices in the baking dish on top of the vanilla wafers. Don't stint and put one slice of banana per wafer. Line those banana slices up edge-to-edge. Pour, spreading as necessary, half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
Bake in a preheated 375掳F oven until meringue browns, 12 to 15 minutes, depending upon your oven.
The size and shape of the baking dish are important. If you don't have a 9'; x 9'; baking dish, you really should. It's a handy size to have. You can get this baking dish from Amazon by clicking here. I've made this banana pudding in a round casserole dish, and it just doesn't turn out as well. Another thing to wonder about.Anyone with a recipe for Banana Bread using Leftover Mashed potatoes?
that's weird..
Anyone have nicki goldbeck's whole wheat bread recipe?
Ok, I googled it and got a reference to go to the library to find their book.
';If you want a good cook book to work from go to the library and get ';The New American menu'; by David and Nicki Goldbeck.';Anyone have nicki goldbeck's whole wheat bread recipe?
google.com
it's your friend
';If you want a good cook book to work from go to the library and get ';The New American menu'; by David and Nicki Goldbeck.';Anyone have nicki goldbeck's whole wheat bread recipe?
google.com
it's your friend
Anyone have nicki goldbeck's whole wheat bread recipe?
Hope this is the recipe you are looking for.
From Nicki %26amp; David Goldbeck's American Wholefoods Cuisine
A large, heavy loaf that is extremely flavorful, especially when spread with butter of cream cheese.
2 cups whole wheat flour
1/2 cup wheat germ
1/4 teaspoon salt
1/4 cup nonfat dry milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup chopped pecans
1 cup cranberries, washed and patted dry
1 1/2 teaspoons minced orange rind
3/4 cup honey
1 egg, lightly beaten
2 tablespoons oil
1/2 cup orange juice
Preheat oven to 350 掳F.
Combine dry ingredients, nuts, and cranberries. Combine orange rind, honey, egg, and oil, and add along with juice to dry mixture. Mix gently but thoroughly until completely moistened. (This will be a thick batter.) Spread batter into an oiled, floured 8 1/2 x 4-inch loaf pan.
Bake for about 50 minutes, or until a toothpick inserted comes out clean. Cool for 15 minutes in the pan; transfer to a rack and cool completely before slicing. Makes a 2-pound loaf.
From Nicki %26amp; David Goldbeck's American Wholefoods Cuisine
A large, heavy loaf that is extremely flavorful, especially when spread with butter of cream cheese.
2 cups whole wheat flour
1/2 cup wheat germ
1/4 teaspoon salt
1/4 cup nonfat dry milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup chopped pecans
1 cup cranberries, washed and patted dry
1 1/2 teaspoons minced orange rind
3/4 cup honey
1 egg, lightly beaten
2 tablespoons oil
1/2 cup orange juice
Preheat oven to 350 掳F.
Combine dry ingredients, nuts, and cranberries. Combine orange rind, honey, egg, and oil, and add along with juice to dry mixture. Mix gently but thoroughly until completely moistened. (This will be a thick batter.) Spread batter into an oiled, floured 8 1/2 x 4-inch loaf pan.
Bake for about 50 minutes, or until a toothpick inserted comes out clean. Cool for 15 minutes in the pan; transfer to a rack and cool completely before slicing. Makes a 2-pound loaf.
I need a recipe for Finnish Bread ( Finnish Pulla ) for Thanksgiving Dinner.?
...and not the recipes from Allrecipes, I've tried those.I need a recipe for Finnish Bread ( Finnish Pulla ) for Thanksgiving Dinner.?
Recipe I
1 qt. milk
1 1/4 c. margarine, divided
3 pkg. yeast
2 1/2 c. sugar
1 1/2 tsp. salt
6 eggs
5 lb. flour
20 cardamom seed, ground (remove shells and use mortar and pestle to grind)
1/4 c. cold coffee (optional)
Sugar (optional)
Blanched almonds (optional)
Scald milk with 1/2 pound margarine.
Place yeast in cup of warm water.
Pour scalded milk on sugar in a very large mixing bowl.
When milk and sugar mixture are lukewarm, add approximately 1/2 of flour and mix with egg beater or spoon. Add yeast, salt, beaten eggs, cardamom and remaining flour (reserving 1 cup of flour). Mix well and turn onto floured board. Begin kneading and when all flour is mixed, add remaining margarine. Knead until mixture no longer sticks to hands, about 7 to 10 minutes.
Place in a warm area to rise until double (approximately 2 1/2 to 3 hours). Punch down. Divide into 8 equal lumps. Divide each lump into 3 lumps. Roll out equal length 1-inch diameter cylinders for braiding.
Dust board with flour. Braid 3 strips together to make a loaf. Braid remaining to make a total of 8 loaves (adding flour as needed so dough will not stick to board). Let rise in a warm place until loaves double in size (approximately 1 1/2 hours).
Glaze with mixture of 1 egg yolk and 1/4 cup of water or cold coffee just before baking. Sprinkle with sugar and blanched almonds if you wish.
Bake on cookie sheets in preheated 325 degree oven for 45 minutes (approximately). Pulla is done when top is brown and sounds hollow when tapped.
Makes 8 loaves.
Recipe may be halved.I need a recipe for Finnish Bread ( Finnish Pulla ) for Thanksgiving Dinner.?
***1 Lb.***
1/2 cup Milk
1 Egg
2 Tbsp Butter
1/4 cup Sugar
2/3 Tsp Salt
2/3 Tsp Cardamom
2 cup Bread Flour
1 1/2 Tsp Rapid Or Quick Yeast
***1 1/2 Lb.***
3/4 cup Milk
1 1/2 Egg -- (1 Yolk Is 1/2)
3 Tbsp Butter
1/3 cup Sugar
1 Tsp Salt
1 Tsp Cardamom
3 cup Bread Flour
2 Tsp Rapid Or Quick Yeast
***2 Lb.***
3/4 cup Milk
2 Eggs
4 Tbsp Butter
1/2 cup Sugar
1 Tsp Salt
1 1/4 Tsp Cardamom
3 1/2 cup Bread Flour
2 Tsp Rapid Or Quick Yeast
***Glaze:***
1/4 cup Sugar
1 Egg -- Beaten
Add all ingredients into your bread machine per manufacturer. Use Sweet, White, Light crust setting. Do not use your timer, as there are ingredients that will spoil. You can either bake it in a loaf in your machine or use the dough cycle (MAKE 1 1/2 lbs. only). Upon completion, remove the dough, divide it into three sections, braid, and let rise for 30 minutes. Bake in a preheated 375 degree oven for 25-30 minutes. Do not overbake, as it will dry out.
Glaze method: Add sugar to beaten egg and mix well. Brush on raised bread. Sprinkle sugar and poppy seeds or chopped or sliced almonds on the top and bake.
Finnish Pulla
A unique bread with a sweet flavor that makes a wonderful holiday gift! It takes about 4 hours to make, so allow yourself plenty of time.
INGREDIENTS
2 cups milk
1/2 cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
1 cup white sugar
1 teaspoon salt
1 teaspoon ground cardamom
4 eggs, beaten
9 cups all-purpose flour
1/2 cup butter, melted
1 egg, beaten
2 tablespoons white sugar
DIRECTIONS
Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
Brush each loaf with egg wash and sprinkle with sugar.
Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns easily.
Recipe I
1 qt. milk
1 1/4 c. margarine, divided
3 pkg. yeast
2 1/2 c. sugar
1 1/2 tsp. salt
6 eggs
5 lb. flour
20 cardamom seed, ground (remove shells and use mortar and pestle to grind)
1/4 c. cold coffee (optional)
Sugar (optional)
Blanched almonds (optional)
Scald milk with 1/2 pound margarine.
Place yeast in cup of warm water.
Pour scalded milk on sugar in a very large mixing bowl.
When milk and sugar mixture are lukewarm, add approximately 1/2 of flour and mix with egg beater or spoon. Add yeast, salt, beaten eggs, cardamom and remaining flour (reserving 1 cup of flour). Mix well and turn onto floured board. Begin kneading and when all flour is mixed, add remaining margarine. Knead until mixture no longer sticks to hands, about 7 to 10 minutes.
Place in a warm area to rise until double (approximately 2 1/2 to 3 hours). Punch down. Divide into 8 equal lumps. Divide each lump into 3 lumps. Roll out equal length 1-inch diameter cylinders for braiding.
Dust board with flour. Braid 3 strips together to make a loaf. Braid remaining to make a total of 8 loaves (adding flour as needed so dough will not stick to board). Let rise in a warm place until loaves double in size (approximately 1 1/2 hours).
Glaze with mixture of 1 egg yolk and 1/4 cup of water or cold coffee just before baking. Sprinkle with sugar and blanched almonds if you wish.
Bake on cookie sheets in preheated 325 degree oven for 45 minutes (approximately). Pulla is done when top is brown and sounds hollow when tapped.
Makes 8 loaves.
Recipe may be halved.I need a recipe for Finnish Bread ( Finnish Pulla ) for Thanksgiving Dinner.?
***1 Lb.***
1/2 cup Milk
1 Egg
2 Tbsp Butter
1/4 cup Sugar
2/3 Tsp Salt
2/3 Tsp Cardamom
2 cup Bread Flour
1 1/2 Tsp Rapid Or Quick Yeast
***1 1/2 Lb.***
3/4 cup Milk
1 1/2 Egg -- (1 Yolk Is 1/2)
3 Tbsp Butter
1/3 cup Sugar
1 Tsp Salt
1 Tsp Cardamom
3 cup Bread Flour
2 Tsp Rapid Or Quick Yeast
***2 Lb.***
3/4 cup Milk
2 Eggs
4 Tbsp Butter
1/2 cup Sugar
1 Tsp Salt
1 1/4 Tsp Cardamom
3 1/2 cup Bread Flour
2 Tsp Rapid Or Quick Yeast
***Glaze:***
1/4 cup Sugar
1 Egg -- Beaten
Add all ingredients into your bread machine per manufacturer. Use Sweet, White, Light crust setting. Do not use your timer, as there are ingredients that will spoil. You can either bake it in a loaf in your machine or use the dough cycle (MAKE 1 1/2 lbs. only). Upon completion, remove the dough, divide it into three sections, braid, and let rise for 30 minutes. Bake in a preheated 375 degree oven for 25-30 minutes. Do not overbake, as it will dry out.
Glaze method: Add sugar to beaten egg and mix well. Brush on raised bread. Sprinkle sugar and poppy seeds or chopped or sliced almonds on the top and bake.
Finnish Pulla
A unique bread with a sweet flavor that makes a wonderful holiday gift! It takes about 4 hours to make, so allow yourself plenty of time.
INGREDIENTS
2 cups milk
1/2 cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
1 cup white sugar
1 teaspoon salt
1 teaspoon ground cardamom
4 eggs, beaten
9 cups all-purpose flour
1/2 cup butter, melted
1 egg, beaten
2 tablespoons white sugar
DIRECTIONS
Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
Brush each loaf with egg wash and sprinkle with sugar.
Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns easily.
Bread pudding recipe?
does anyone have a good bread pudding recipe that is NOT made with raisins? I used to work at a restaurant that made the best bread pudding and it has since gone out of business. they bread was put into crumbs so it wasn't cubed for the bake. there were no raisins in it. it was sweet and came with a sweet bourbon sauce that tasted like caramel...anyone have anything close?Bread pudding recipe?
From:
http://www.bartleby.com/87/0023.html
Bread Puddings (two styles):
2 cups stale bread crumbs
2 eggs
1 quart scalded milk
1/2 teaspoon salt
1/3 cup sugar
1 teaspoon vanilla or
1/4 cup melted butter
1/4 teaspoon spice
Soak bread crumbs in milk, set aside until cool; add sugar, butter, eggs slightly beaten, salt, and flavoring; bake one hour in buttered pudding-dish in slow oven; serve with Vanilla Sauce. In preparing bread crumbs for puddings avoid using outside crusts. With a coarse grater there need be but little waste.
````````````````````````````````````
Cracker Custard Pudding
Make same as Bread Pudding, using two-thirds cup cracker crumbs in place of bread crumbs; after baking, cover with meringue made of whites two eggs, one-fourth cup powdered sugar, and one tablespoon lemon juice; return to oven to cook meringue.Bread pudding recipe?
I found this for you. It has a personal touch to make it better.
Bread pudding with bourbon sauce. Add cinnamon to this bread pudding recipe if you want, and serve with tasty bourbon sauce.
INGREDIENTS:
12 ounces French bread, cut in ½ inch chunks, about 6 cups
3 cups milk (2 cups of whole milk and 1 of evaporated milk for best results)
3 large eggs
1 ½ cup granulated sugar (you can substitute ½ cup for condensed milk, best results)
4 teaspoons vanilla extract
1-teaspoon cinnamon, optional (you can sprinkle more on top when done)
¼ teaspoon nutmeg, optional (I never understood what the heck this is for)
1-teaspoon salt (this is very important because it will bring the best out of the sugar)
3 tablespoons of melted butter
Sauce:
½ cup butter (4 ounces)
1 ½ cup sugar
1 egg
½ cup of bourbon
PREPARATION:
Place bread chunks in a large bowl; pour milk over. Stir a little to break the pieces up a little; let stand until all milk is absorbed. In another bowl, beat eggs, sugar, vanilla, cinnamon, nutmeg, and salt together.
Please let us know if you made it and how did it go! Good luck!
Food network on-line has tons of recipes as does Martha Stewart on her site. You can always just leave the raisins out.
No. But thanks for asking. It was very nice of you.
I appreciate it very much, and I want you to know
I am always willing to answer any sort of question
I possibly can, at any time of the day or night ---
except if when I am not available to do so. And...
have a nice day, every day, Monday - Friday and
on week-ends, too!
Good bye, for now. It has been a pleasure talking
to you.
Spread butter on 12 slices of dry french bread.
Arrange, butter side up in 3 qt shallow baking dish.
Heat 3 cups half-n-half cream in medium saucepan,
on medium heat 8 minutes, until bubbles form at edge.
Beat 5 large eggs, 1/2 cup white sugar, %26amp; 2 tbsp vanilla,
in a large bowl until thick %26amp; pale.
Slowly add 1/2 cup warmed cream, stirring constantly.
Add to remaining cream gradually %26amp; stir until combined.
Pour evenly over bread slices, place baking dish in pan.
Pour boiling water into pan until halfway up the side.
Bake uncovered in 350F oven for 35 minutes, until set.
Remove baking dish %26amp; let stand for 15 minutes.
Blueberry Sauce:
2 cups, fresh or frozen blueberries,
1/4 cup blueberry jam,
3tbsp Orange liqueur (Grand Marnier),
2 tbsp granulated sugar,
2 tbsp water.
Combine in medium frying pan, bring to boil,
stir constantly until thickened, makes 1 cup.
Spoon over each bread slice, serves 12.
You can leave the raisins out of any bread pudding recipe.
I don't know if its the one you are looking for, but the site below has some bread pudding recipes that use whisky or rum in the sauce. Using bourbon instead of the other liquors would probably give the bourbon flavor you want. One of the recipes doesn't use raisins. The other does but you can omit them.
Here's my recipe for you to try from my cook book. Just substitute the Bourbon for the rum! Good Luck!
Daves “Nappin” Bread Pudding
David Herzog
1 loaf sweet, sour dough bread, cut into 1” squares
Cinnamon
8 large eggs
1 ½ c. warm water
2/3 c. non-dairy powdered coffee creamer
2/3 c. sugar
1 ½ Tbs. vanilla
2 Tbs. your favorite rum
Line a 10” Dutch oven with tin foil, being careful not to
tear or puncture the foil. Cut bread into 1” squares. Set aside
Mix water, and creamer well in a bowl. Add sugar, vanilla, rum, and ¼ tsp. cinnamon. Mix well. Add eggs and whip until all is smooth and creamy.
Place a layer of bread in the bottom of the oven, slightly
overlapping the pieces of bread. Pour ¼ of the custard mixture over the bread, sprinkle with a little cinnamon. Layer some more bread over the first layer of custard soaked bread. Sprinkle a little cinnamon. Pour ¼ of the mixture over the bread and lightly push the bread down to be sure all the bread is in the custard.
Layer the remaining bread on top. Pour remaining custard over the top, covering all the bread. Sprinkle with a little cinnamon.Let sit 1 hour to absorb the mixture. Cover and bake 45 minutes to 60 minutes, until firm. Serve hot
Serves 6 to 8
From:
http://www.bartleby.com/87/0023.html
Bread Puddings (two styles):
2 cups stale bread crumbs
2 eggs
1 quart scalded milk
1/2 teaspoon salt
1/3 cup sugar
1 teaspoon vanilla or
1/4 cup melted butter
1/4 teaspoon spice
Soak bread crumbs in milk, set aside until cool; add sugar, butter, eggs slightly beaten, salt, and flavoring; bake one hour in buttered pudding-dish in slow oven; serve with Vanilla Sauce. In preparing bread crumbs for puddings avoid using outside crusts. With a coarse grater there need be but little waste.
````````````````````````````````````
Cracker Custard Pudding
Make same as Bread Pudding, using two-thirds cup cracker crumbs in place of bread crumbs; after baking, cover with meringue made of whites two eggs, one-fourth cup powdered sugar, and one tablespoon lemon juice; return to oven to cook meringue.Bread pudding recipe?
I found this for you. It has a personal touch to make it better.
Bread pudding with bourbon sauce. Add cinnamon to this bread pudding recipe if you want, and serve with tasty bourbon sauce.
INGREDIENTS:
12 ounces French bread, cut in ½ inch chunks, about 6 cups
3 cups milk (2 cups of whole milk and 1 of evaporated milk for best results)
3 large eggs
1 ½ cup granulated sugar (you can substitute ½ cup for condensed milk, best results)
4 teaspoons vanilla extract
1-teaspoon cinnamon, optional (you can sprinkle more on top when done)
¼ teaspoon nutmeg, optional (I never understood what the heck this is for)
1-teaspoon salt (this is very important because it will bring the best out of the sugar)
3 tablespoons of melted butter
Sauce:
½ cup butter (4 ounces)
1 ½ cup sugar
1 egg
½ cup of bourbon
PREPARATION:
Place bread chunks in a large bowl; pour milk over. Stir a little to break the pieces up a little; let stand until all milk is absorbed. In another bowl, beat eggs, sugar, vanilla, cinnamon, nutmeg, and salt together.
Please let us know if you made it and how did it go! Good luck!
Food network on-line has tons of recipes as does Martha Stewart on her site. You can always just leave the raisins out.
No. But thanks for asking. It was very nice of you.
I appreciate it very much, and I want you to know
I am always willing to answer any sort of question
I possibly can, at any time of the day or night ---
except if when I am not available to do so. And...
have a nice day, every day, Monday - Friday and
on week-ends, too!
Good bye, for now. It has been a pleasure talking
to you.
Spread butter on 12 slices of dry french bread.
Arrange, butter side up in 3 qt shallow baking dish.
Heat 3 cups half-n-half cream in medium saucepan,
on medium heat 8 minutes, until bubbles form at edge.
Beat 5 large eggs, 1/2 cup white sugar, %26amp; 2 tbsp vanilla,
in a large bowl until thick %26amp; pale.
Slowly add 1/2 cup warmed cream, stirring constantly.
Add to remaining cream gradually %26amp; stir until combined.
Pour evenly over bread slices, place baking dish in pan.
Pour boiling water into pan until halfway up the side.
Bake uncovered in 350F oven for 35 minutes, until set.
Remove baking dish %26amp; let stand for 15 minutes.
Blueberry Sauce:
2 cups, fresh or frozen blueberries,
1/4 cup blueberry jam,
3tbsp Orange liqueur (Grand Marnier),
2 tbsp granulated sugar,
2 tbsp water.
Combine in medium frying pan, bring to boil,
stir constantly until thickened, makes 1 cup.
Spoon over each bread slice, serves 12.
You can leave the raisins out of any bread pudding recipe.
I don't know if its the one you are looking for, but the site below has some bread pudding recipes that use whisky or rum in the sauce. Using bourbon instead of the other liquors would probably give the bourbon flavor you want. One of the recipes doesn't use raisins. The other does but you can omit them.
Here's my recipe for you to try from my cook book. Just substitute the Bourbon for the rum! Good Luck!
Daves “Nappin” Bread Pudding
David Herzog
1 loaf sweet, sour dough bread, cut into 1” squares
Cinnamon
8 large eggs
1 ½ c. warm water
2/3 c. non-dairy powdered coffee creamer
2/3 c. sugar
1 ½ Tbs. vanilla
2 Tbs. your favorite rum
Line a 10” Dutch oven with tin foil, being careful not to
tear or puncture the foil. Cut bread into 1” squares. Set aside
Mix water, and creamer well in a bowl. Add sugar, vanilla, rum, and ¼ tsp. cinnamon. Mix well. Add eggs and whip until all is smooth and creamy.
Place a layer of bread in the bottom of the oven, slightly
overlapping the pieces of bread. Pour ¼ of the custard mixture over the bread, sprinkle with a little cinnamon. Layer some more bread over the first layer of custard soaked bread. Sprinkle a little cinnamon. Pour ¼ of the mixture over the bread and lightly push the bread down to be sure all the bread is in the custard.
Layer the remaining bread on top. Pour remaining custard over the top, covering all the bread. Sprinkle with a little cinnamon.Let sit 1 hour to absorb the mixture. Cover and bake 45 minutes to 60 minutes, until firm. Serve hot
Serves 6 to 8
Need a recipe for something to go with Naan bread?
No lamb or beef recipes if possible. Chicken and veggie recipes are good.Need a recipe for something to go with Naan bread?
here's a quick butter chicken recipe that i make when i get unexpected guests.
500 grams cubed chicken - i use the breast
2 Tablespoons butter
1 cup heavy cream
1 cup milk
1 onion chopped into cubes
a little red chilli powder
pinch of turmeric.
salt
pinch of white pepper
chopped ginger and garlic
crushed cumin seeds
cilantro / corriander for garnishing
melt the butter, add a pinch of crushed cumin seeds then the onion and let the onion cook until its soft but not coloured.Add a little ginger and garlic according to your tase i use half a teaspoon of each. also add the turmeric and chilli powder, salt and white pepper. add the chicken and let it cook untill all the water from the chicken has burnt out. now sprinkle about a quarter teaspoon of cornflour over the chicken and mix it well. mix together the butter and cream and pour it into the pot with the chicken keeping the heat on high. stir continuously until the mixture comes to a boil then turn the heat down, let it simmer for 5 minutes and its done! garnish with some cilantro and if u like some cubes of tomato. Need a recipe for something to go with Naan bread?
2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges
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DIRECTIONS
Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
Preheat an outdoor grill for medium high heat, and lightly oil grate.
Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
here's a quick butter chicken recipe that i make when i get unexpected guests.
500 grams cubed chicken - i use the breast
2 Tablespoons butter
1 cup heavy cream
1 cup milk
1 onion chopped into cubes
a little red chilli powder
pinch of turmeric.
salt
pinch of white pepper
chopped ginger and garlic
crushed cumin seeds
cilantro / corriander for garnishing
melt the butter, add a pinch of crushed cumin seeds then the onion and let the onion cook until its soft but not coloured.Add a little ginger and garlic according to your tase i use half a teaspoon of each. also add the turmeric and chilli powder, salt and white pepper. add the chicken and let it cook untill all the water from the chicken has burnt out. now sprinkle about a quarter teaspoon of cornflour over the chicken and mix it well. mix together the butter and cream and pour it into the pot with the chicken keeping the heat on high. stir continuously until the mixture comes to a boil then turn the heat down, let it simmer for 5 minutes and its done! garnish with some cilantro and if u like some cubes of tomato. Need a recipe for something to go with Naan bread?
2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
Preheat an outdoor grill for medium high heat, and lightly oil grate.
Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
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