good move. I lost my recipes twice, also. I had copies but had to re-enter everything. I now save them to a flash drive.

I bought one of those too. I'm prepared now! lol

Gosh, Khandi, I could have sworn I saved the toffee pudding recipe, but I can't find it anywhere. I have both of Ann's cookbooks on CD, too and none of these recipes are on it.

Sorry, wish I could help. I am sure Ann will pop in and help you out.

Linda

Thanks Linda! My SIL loves anything with dates. She's making Thanksgiving dinner for the whole family and doesn't want anyone to bring anything. We've all been warned! I thought I'd make the pudding for her to enjoy after everyone is gone home.LOL

Here you go Khandi. The Cheesecake recipe is one that Monique posted. The apple braid is one that I just winged. I used the dough for cinnamon buns and added some apples and nuts and braided it.

I use this recipe for caramel sauce. It is a favourite and can be used on so many things.

Home Cookin Chapter: Recipes From Thibeault's Table

Caramel Sauce
=============
Caramel Sauce

1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla
. Mix all the ingredients together and simmer for about 5 or 6 minutes.

Serve over Bread and butter pudding, apple pie and icecream, warm
gingerbread, etc..

Home Cookin Chapter: Recipes From Thibeault's Table

Sticky Toffee Dessert
=====================
Source: Vancouver Cooks - Chef Rolf Gunter from Rim Rock Cafe & Oyster Bar

1 cup whipping cream
1 1/4 cups unsalted butter
2 1/4 cups brown sugar
6 oz. Pitted dates
1 tsp baking soda
1 1/4 cups boiling water
1 tsp vanilla
1 egg
1 1/2 cups all purpose flour
1 1/2 tsp. Baking powder

NOTE: I used Medjool Dates

. This comforting Pudding lives up to its name! For an extra touch,
garnish dessert with a drizzle of chocolate sauce. Serves 6 to 8.

Note: I used my Caramel sauce over this dessert.

Preheat the oven to 350F. Line an 8 inch springform pan with
aluminum foil and butter it well.

Place cream, 1 cup of of the butter and 1 3/4 cups of the brown sugar
in a saucepan on medium heat. Boil for 5 minutes, until the sauce
begins to turn brown and thicken slightly. Pour half into the
springform pan. Save the rest of the sauce.

Place dates and baking soda in a bowl. Add boiling water, mix and let
cool.

Place the remaining butter , the remaining sugar and vanilla in an
electric mixer. Beat on medium high for about 5 minutes, until well
creamed. Beat in the egg, then stir in the date mixture.

Combine flour and baking powder in a bowl. Fold into the egg mixture
until evenly incorporated. Pour into the springform pan and bake in
the oven for 30 minutes. Turn down the oven to 300°F and bake for 60
minutes, until golden brown and firm when touched lightly.

To serve: unmould the pudding, slice it and place on individual
plates. Drizzle with the warmed reserved sauce.

NOTE: I found that this cake cooked much quicker than the time called
for in the recipe. I baked it for 30 minutes at 350°F and then for
another 20 to 25 minutes at 300°F.

Caramel Sauce
=============
Caramel Sauce

1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla
. Mix all the ingredients together and simmer for about 5 or 6 minutes.

Serve over Bread and butter pudding, apple pie and icecream, warm
gingerbread, etc..

Home Cookin Chapter: Recipes From Thibeault's Table

Monique's cheesecake
====================
Maple Pecan Praline Cheesecake Squares ..for Ann.

clip this post email this post what is this?
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Posted by moniqueb (My Page) on
Sat, Mar 10, 07 at 11:42

Here you are!

Actually it was from Coup De Pouce..not Guide Cuisine..
Here it is translated..

CRUST

1/3 Cup softened Butter
1/4 Cup packed brown sugar
1/4 tsp vanilla
1 Cup flour
1/3 cup finely chopped pecans

FILLING

3 Packages softened Cream Cheese..250g each
1 Cup sugar
2 tbsps flour
3 eggs
1/2 cup 10%cream
1/3 cup pure maple syrup
1/3 cup finely chopped pecans
Pralined Pecans..Recipe follows..

Crust prep..

Beat butter till creamy..add brown sugar and vanilla and beat till light..add flour and mix till granular..add pecans w/ a spoon.
Press evenly in a 9x13 inch pan that you have papered w/ buttered foil while leaving the long ends out..
Bake in a 325 degree pre-heated oven for ap 12 mins.
Let cool on a rack..

Meanwhile

For the filling..

Using a mixing bowl..beat cream cheese, sugar and flour ..add eggs and incorporate till homogenous..Incorporate cream..maple syrup and pecans w/ a spoon..Pour into cooled crust.
Bake in a 325 preheated oven for 35-40 mins (it took 35 in mine)..till center is set..

Cool on rack 1 hr..cover w/ saran..chill ap 4 hrs before cutting in squares and topping w/ ind.pralined pecans..(I waited 2 hrs)

PECANS

1 3/4 cups (I used 1 and a bit)whole pecans
1/2 Cup sugar
2 tbsps butter
1/2 tsp vanilla

In a large heavy pan..mix all ings and cook med-high until the sugar melts..stirring all the time..reduce heat and continue cooking..stirring w/ a wooden spoon until the sugar is golden..Spread on a foiled and buttered pan cool and break ind. pieces..
..decorate.

I added un filet of syrup:)

Sounds long.. piece of cake..cheesecake:)

Home Cookin Chapter: Recipes From Thibeault's Table

Brownies - Decadent Brownies
============================
1 Cup butter
20 Ounces chocolate
1-1/2 Cups sugar
Pinch of salt
4 eggs
1 Cup flour
vanilla to taste
1 Cup toasted pecans/walnuts

(Optional: use 3/4 cup brown and 3/4 cup white sugar

Add a shot of espresso

.

Melt chocolate and butter in microwave bowl. Beat in sugar and salt
Beat in eggs add vanilla Mix in flour Mix in pecans. Pour into
rectangle cake pan that has been lined with tin foil and rubbed with
butter. Bake in oven at 350 for approximately 30 minutes. Do not over
bake. Should still be soft in the middle. Put into freezer immediately
for 1 hour or until cold. Cut into 8 bars and wrap each in plastic wrap
and freeze.

Melt butter and sugar together over medium heat until the butter has
melted and the mixture is smooth. Add the chocolate and stir until
chocolate melts. Continuing stirring until the mixture is smooth.

Add one egg at a time and mix until each is well incorporated before
adding the next egg.

Add vanilla (and espresso if using).

Stir in flour and salt and mix well. Stir in the pecans or walnuts and
pour into prepared pan. Bkae in a 350 °F for approximately 30 minutes.
Do not over bake. Brownies should be set in the middle but still
slightly soft. Place immediately in the freezer. When cold, remove
and cut into bars. Wrap each bar in plastic wrap and store in the
freezer.

Home Cookin Chapter: Recipes From Thibeault's Table

Cinnamon Rolls (Buns)
=====================
From Joy of Baking

Dough:
4-1/2 to 5 cups all-purpose " flour
1 Package active dry yeast
1 Cup milk
1/3 Cup "" butter
1/3 Cup sugar
1/2 Teaspoon salt
"3 eggs
Filling:
3/4 Cup packed brown"sugar
1/4 Cup all-purpose " flour
1 Tablespoon ground cinnamon
1/2 Cup" butter
1/2 Cup light raisins (optional)
1 Tablespoon half-and-half
1 recipe Powdered Sugar Glaze

Note: I prefer a Cream Cheese icing.

1/4 cup butter
1 cup cream cheese

Cream together and add enough icing/powder sugar to make a creamy icing.

Powdered Sugar Glaze:

In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light corn syrup, 1/2 teaspoon pure vanilla extract and enough half-and-half (1 to 2 tablespoons) to make the glaze thin enough to drizzle over cinnamon rolls.

.
In a large mixing bowl combine 2 1/4 cups of the flour and the yeast.
In a small saucepan heat the milk, the 1/3 cup butter, 1/3 cup sugar,
and salt just till warm (120 degrees to 130 degrees)and butter is
almost melted, stirring constantly. Add to flour mixture. Add eggs.
Beat on low speed for 30 seconds, scraping sides of bowl. Beat on high
speed for 3 minutes. Using a wooden spoon, stir in as much of the
remaining 2 1/4 to 2 3/4 cups flour as you can. Turn dough out onto a
lightly floured surface. Knead in enough of the remaining flour to make
a moderately soft dough that is smooth and elastic (3 to 5 minutes).
Shape into a ball. Place in a greased bowl, turning once. Cover; let
rise in a warm place till double (about 1 - 1 1/2 hours). For filling,
combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining
butter with a pastry blender until mixture is crumbly. Set aside. Punch
dough down. Turn onto a lightly floured surface. Cover and let rest for
10 minutes. Roll the dough into a 12 inch square. Sprinkle filling over
dough square; top with raisins (if desired). Roll up jelly-roll style;
pinch edges to seal. Slice roll into eight 1 1/2 inch pieces. Arrange
dough pieces, cut side up, in a greased 12 x 9 x 2 inch baking pan.
Cover dough loosely with clear plastic wrap, leaving room for rolls to
rise. Refrigerate dough for 2 to 24 hours. Uncover and let stand at
room temperature for 30 minutes. (If you are making the cinnamon rolls
immediately, donÂt chill dough. Instead, cover loosely, let dough rise
in a warm place till nearly double, about 45 minutes.) Break any
surface bubbles with a greased toothpick. Brush dough with a
half-and-half. Bake in a 375 degree oven to 25 to 30 minutes or till
light brown. If necessary to prevent over-browning., cover rolls
loosely with foil the last 5 to 10 minutes of baking. Remove rolls from
oven. Brush again with half-and-half. Cool 5 minutes. Invert onto a
baking rack and invert again onto a plate. Can drizzle with Powdered
Sugar Glaze. Serve warm. Makes 8 rolls.

A BIG THANK YOU ANN!