Monday, August 22, 2016
Monday, June 6, 2016
SLOW COOKER BREAD PUDDINGserves 8-10, depending on serving size
8 cups bread cubes ** See note below 4 cups whole milk
1 tablespoon vanilla extract
1 tablespoon cinnamon
1/4 cup maple syrup
2 tablespoons rum (optional)
In a large bowl, whisk the eggs, then stir in the milk, vanilla, cinnamon, sugar, and rum. Mix well.
Add the bread cubes, pressing them into the egg-milk mixture, and let sit for 15-20 minutes.
Meanwhile, very liberally coat the slow cooker insert with butter.
After the bread cubes have soaked, pour the entire mixture into the slow cooker insert.
Cook on low for 4-8 hours. (It’s typically done after four, but longer won’t hurt it.) Mine cooked for about 6 hours! It was perfect.
Before I served, I poured the *Spiced Rum sauce all over it. Alternatively it can be served on the side.
I used about 4 cups of raisin bread and 4 cups of egg bread (Challah), or you can use Brioche.
Bread cubes need to be stale. I bought fresh bread, cut in cubes and placed them on a cookie sheet and baked in the oven for about 15-20 mins. Keep your eye on them and stir them around so the bottoms get toasted too.
I also threw in an additional handful of raisins, ( just because!)
Recipe adapted from www.nourishingjoy.com
SPICED RUM SAUCE
- 1 cup (packed) golden brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup whipping cream
- 2 tablespoons spiced rum or dark rum
- 3/4 teaspoon ground cinnamon
PREPARATIONStir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1- 1/2 cups, about 5 minutes. Serve warm. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving.)
Thursday, December 26, 2013
Insert a long skewer into the center and make sure it comes out clean to ensure it is completely done in the center.
Sunday, November 17, 2013
Prepare your cook and serve vanilla pudding as per package instructions. You’ll need to do this ahead of time as the pudding needs to cool completely before assembling in the trifle. As it cools place a piece of wax paper or parchment paper over the pot or bowl to make a creamier pudding as well as prevent the top from getting hard. Stir periodically to allow steam to escape.
Wash all your berries and allow to dry.
You can cut your angel food cake or just rip into bite sized pieces.
Start with cake on the bottom of your dish, layer with some pudding then cool whip and berries. Layer in that order so that the pudding can soak into the cake. Keep layering and arranging.
Arrange the top any way you like. Be creative!
Preheat oven to 325 degrees. Line baking sheet with parchment paper.
Combine coconut, condensed milk and vanilla in a large bowl. Mix until all coconut is moist with condensed milk.
Using a teaspoon, place rounded spoonful onto baking sheet.
Bake for 12- 15 minutes or until browned around the edges.
Do not remove from baking sheet for at least 5 minutes. Then place on wire rack for cooling.
Tuesday, September 25, 2012
There’s no doubt about it, I am a Fall person through and through. As soon as September hits, I’m on the lookout for Pumpkin recipes. If you’re anything like me, these pumpkin muffins are sure to hit the spot. Just the smell of these as they bake, make your mouth water.
Makes 12 muffins
1- 1/2 cups all purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice
1-1/2 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tbsp sugar
1 tsp cinnamon
Preheat oven to 350 and put rack in middle position. Line muffin tin with paper cups.
Whisk together flour and baking powder in a small bowl, put aside.
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together 1 teaspoon cinnamon and remaining 1 tablespoon sugar in another bowl for topping.
Divide batter among muffin cups (each should be almost full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
They’re GREAT warm!