Here's one I made on Thursday, everyone liked it. I added the vanilla sauce on top. Eggnog Bread Pudding Serves 8. 1 loaf stale French bread ----- betting cinnamon raisin bread would do great (it does!) 1 quart eggnog 3 eggs 2 tablespoons vanilla 1 cup raisins 1/2 cup sugar 1. Heat oven to 325 degrees. Grease a 9x13x2-inch pan. 2. In a large mixing bowl, crumble the bread and pour the eggnog over it, letting it sit until bread is soft, at least 20 minutes and even overnight. 3. In a smaller bowl, beat together the eggs, sugar, and vanilla and stir into the bread and eggnog mixture. Add the raisins and mix well. 4. Bake for 1 hour and 10 minutes, or until knife comes out clean. Let cool before cutting. 5. Serve with a little whipped cream, or powdered sugar on top if desired. Vanilla Sauce Recipe (1 CUP) This sauce is perfect with the Bread Pudding 1 cup water 1/2 cup sugar 1 tablespoon cornstarch 2 tablespoons butter or margarine 2 teaspoons vanilla extract 1 pinch salt 1.Bring water to boil in a small sauce pan. 2.Combine sugar and cornstarch. 3.Stir well. 4.Add sugar mixture to boiling water. 5.Reduce heat to medium, stirring constantly or until mixture thickens. 6.Remove from heat. 7.Add butter, vanilla, and salt. 8.Stir until butter melts.

Chocolate Walnut Fudge Serves: 25    1 (14-ounce) can sweetened condensed milk    1/3 cup agave nectar    1 pinch salt    12 ounces semisweet chocolate chips    1 cup coarsely chopped walnuts (4 ounces)  Mix sweetened condensed milk and agave in a small saucepan and stir to blend. Add a large pinch of salt. Bring mixture just to a boil, stirring with a wooden spoon until smooth. Add chocolate chips and lower heat to a simmer. Cook, stirring constantly, until chocolate melts completely and mixture is smooth. Stir in walnuts. Pour the warm mixture into an 8 x 8-inch pan and smooth the top with a butter knife. Let cool and refrigerate until cold. Cut into 25 squares. ____________________________________________________________________ Banana Loaf Made With Spelt Flour Recipe Ingredients  1/2 cup butter at room temperature  1 cup or less light/golden brown sugar  2 organic eggs, beaten  1 tsp. vanilla (optional)  2 cups Spelt flour  1 tsp. baking soda preferably aluminum-free  1/2 tsp. salt  2 or 3 very ripe organic bananas, mashed  1/2 cup chopped walnuts (optional) Directions Pre-heat oven to 350 degrees F. Beat butter and sugar together until creamy. Add eggs and vanilla and beat well. Stir in dry ingredients. Blend bananas and walnuts and mix gently. Bake in a well greased and lightly dusted 5 x 9 inch loaf pan or three 3 x 5 inch loaf pans. Bake for one hour or until toothpick comes out clean. Lessen the baking time for the smaller loaf pans. NOTE: When using spelt flour as a substitute for All-purpose or whole wheat flour, always remember that spelt requires approximately 25% less liquid. You can either reduce the liquid by 25% or add 25% more spelt flour than your recipe calls for.

This is a good recipe, if you don't like sweet cornbread, leave out the sugar. Corn Bread 1 cup flour 1 cup yellow cornmeal 1/2 cup sugar 1 tablespoon baking powder 1 teaspoon Tony�s or salt 4 tablespoons oil 1 1/3 cup milk 2 large eggs, beaten Preheat oven to 375 degrees. Put a 10" round cast iron skillet in oven. Whisk together the dry ingredients. Make a well in center, add the oil, milk and egg. Mix well. Put enough oil in the hot skillet to coat the bottom, tilt or brush to coat the pan. Spread the batter in the pan, and bake 25-30 minutes--until risen, golden and cornbread tests done with a toothpick.

I am wondering how adding pinapple to Cookys steak pub banana bread recipe will affect the recipe. Also instead of 2 cups flour, can I do one cup whole wheat and one cup regular flour? Will the moistness of the pinapple help me avoid the dryness of adding whole wheat flour? And can I still keep the sour cream in the recipe? Does anyone have any thoughts on this?