Recipe of the day October 17 - let's have dessert!

15 years ago

Pumpkin-Bourbon Pudding

Prep: 25 minutes, Cool: 1 hour, Stand: 1 hour

Bake: 30 minutes

2 tablespoons bourbon or 2 tablespoons orange juice plus 1 teaspoon vanilla

Â 1/4 cup golden raisins or dark raisins

Â Nonstick cooking spray

Â 1 slightly beaten egg white

Â 1 slightly beaten egg

Â 1 15-ounce can pumpkin

Â 1 5-ounce can (2/3 cup) evaporated milk

Â 1/2 cup packed brown sugar

Â 1 teaspoon pumpkin pie spice

Â 1/3 cup quick-cooking rolled oats

Â 2 tablespoons brown sugar

Â 2 teaspoons butter or margarine, melted

In a small saucepan heat bourbon or orange juice and vanilla just until hot (do not boil). Add raisins; set aside to cool.

Lightly coat eight 6-ounce soufflÃ© dishes or custard cups or one 1-quart casserole with nonstick cooking spray. Place soufflÃ© dishes or custard cups in a shallow baking pan for ease of handling; set aside.

In a large bowl combine egg white, egg, pumpkin, evaporated milk, the 1/2 cup brown sugar, and the pumpkin pie spice. Stir in raisins and any liquid that is left in the saucepan. Spoon pumpkin mixture into prepared dish(es). In a small bowl stir together rolled oats and the 2 tablespoons brown sugar. Stir in melted butter. Sprinkle over pumpkin mixture.

Bake in a 375 degree F. oven about 30 minutes for soufflÃ© dishes or custard cups, 40 to 45 minutes for large dish, or until a knife inserted near the center(s) comes out clean. Transfer to wire rack; cool for 1 hour before serving. Makes 8 servings

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Comments (6)

patti43
15 years ago
last modified: 9 years ago
This is our favorite bread pudding. The honey makes a pretty glaze on the top. The whiskey sauce is delicious!

BREAD PUDDING WITH WHISKEY SAUCE

1 - 16 OZ. loaf French bread
3 c. milk
1 c. cream sherry
3 large eggs, beaten
2 c. sugar
2 Tbsp. butter, melted
2 Tbsp. vanilla
1 c. raisins
2 Tbsp. butter melted (again)
1/2 c. honey

Break bread into small chunks and place in a large bowl. Add milk and sherry; soak 10 minutes. Stir until thoroughly mixed. Combine eggs, sugar, 2 Tbsp. butter and vanilla. Add to bread mixture; stir well. Stir in raisins. Spoon mixture into lightly greased 12x9x2 pan. Mix remaining melted butter and honey; pour over pudding. Bake at 350 for 45 minutes or until set.

WHISKEY SAUCE

1/2 c. butter
1 c. milk
1 c. sugar
2 Tbsp. cornstarch
1/4 c. cold water
3/4 c. bourbon*

Combine butter, milk and sugar in heavy saucepan and cook over low heat until butter melts and sugar dissolves. Combine cornstarch and water, stirring well. Add to butter mixture. Add bourbon and bring mixture to a boil over medium heat. Cook 1 minute. Yields: 2-3/4 cup
*I use Jack Daniels
nodakgal
15 years ago
last modified: 9 years ago
Praline Pumpkin Dessert
Eat cake instead of pumpkin pie! Made easier with a cake mix and baked
in a pan everyone has, this dessert feeds a crowd!

Prep Time:20 min
Start to Finish:1 hr 45 min
Makes:12 servings

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 box Betty Crocker® SuperMoist® golden vanilla cake mix
1 1/2 cups chopped pecans or walnuts
3/4 cup butter or margarine, melted
Whipped cream, if desired
Additional pumpkin pie spice, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or
  spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk,
  eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth.
  Pour into pan.
2. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans.
  Pour melted butter evenly over top.
3. Bake 50 to 60 minutes or until knife inserted in center comes out
  clean. Cool 30 minutes.
4. To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled
  with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered
  in refrigerator.
Related Discussions
I'll share my recipe, if you'll share yours, October 17, 2011
Q
Comments (5)
I found this one recently at Cooks.com and will be doing it this week, bought all the ingredients. HUNGARIAN STUFFED CABBAGE ROLLS Printed from COOKS.COM Read more about it at www.cooks.com/rec/view/0,181,156165-236207,00.html Content Copyright Ã¯Â¿Â½ 2011 Cooks.com - All rights reserved. Remove core from 1 (3 to 4 pound) cabbage. Separate the leaves and boil them uncovered for 5 minutes or until soft enough to roll. Drain and reserve liquid. 1 lb. chopped hamburg 1 med. onion, chopped 1/3 c. uncooked rice 1 egg, beaten Salt & pepper to taste Shape and place medium size patty in center of cabbage leaf. Roll to enclose meat. Shred remainder of cabbage and mix with: 1/2 lb. sauerkraut 1 med. sliced onion Place a layer of shredded cabbage and sauerkraut mixture in the bottom of a large pot. Place rolled stuffed cabbage in a layer. Cover with shredded cabbage and sauerkraut. Place remaining rolled stuffed cabbage and cover with remaining cabbage and sauerkraut. Combine: 1 can tomato paste 2 c. liquid reserved from cabbage 1 tsp. sugar Pour over layered rolls and, if necessary, add enough water to just cover cabbage. Place lid on pot and bring to boil. Lower flame to simmer approximately 2 hours.
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Reciper of the day October 6 - Great Sandwiches
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Comments (5)
This is from the Prioneer Woman site that Pattico pposted awhile back and very good! Marlboro Man's Favorite Sandwich 2 to 3 pounds cube steak (tenderized round steak that's been extra-tenderized 1 large onion OR 2 small/medium onions 4 French/Deli rolls Butter, man Lawry's Seasoned Salt Worcestershire Sauce Tabasco -Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside. -Slice cube steak against the grain. Season with Lawry's. -Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown. -Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides. -Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine. -Butter halved French rolls and brown on skillet. -To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour These are good too: Flakey Deli SLices Ingredients: 1 box (15 oz) PillsburyÂ® refrigerated pie crusts, softened as directed on box 1/4 cup grated Parmesan cheese 3/4 lb very thinly sliced cooked ham 1/4 lb thinly sliced pepperoni 1 cup shredded Cheddar cheese (4 oz) Preparation Directions: 1. Heat oven to 450Â°F. Remove pie crusts from pouches; place crusts flat on work surface. Sprinkle each crust evenly with Parmesan cheese. 2. Top each crust with ham, pepperoni and Cheddar cheese to within 1 inch of edge. Loosely roll up each crust; place rolls, seam side down, on ungreased cookie sheet. Fold ends under. 3. Bake 12 to 17 minutes or until golden brown. Cool 5 minutes. Cut each roll into 16 slices. Serve warm
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Recipe of the day October 9- Let them eat bread!
Q
Comments (13)
Bread... wonderful bread! OK, I admit it, I'm a carbman. Atkins be d@mned. This is one I used to make occasionally, but haven't for a while. You got me thinking about it again. It's so simple and simply delicious. One thing, as I recall it's pretty white, doesn't brown a crust like a normal loaf. But good with any meat/potatoes dish. BEER BATTER BREAD 3 cups flour 1-tablespoon baking powder 3 tablespoons sugar 1-teaspoon salt 1 (12 oz) beer @ room temp. 1/4 C melted unsalted butter, Preheat the oven to 375°F. In a mixing bowl, combine all the dry ingredients. Add the beer all at once, mixing as little as possible; the batter should be lumpy. Pour the batter into a 9"x5"x3" loaf pan and brush with the melted butter. Bake for 35 to 40 minutes, or until an inserted skewer comes out clean. Cool on a rack. Makes 1 loaf. Recipe adapted from New Tastes from Texas And this one hasn't been tested, but considering my motto is anything's better with bacon!, can it be bad? Bacon Beer Bread 3/4 cup flat beer 1/2 cup water 1/4 cup chopped green onions 2 tablespoons prepared mustard 1 tablespoon softened butter 3 1/4 cups bread flour 1 tablespoon granulated sugar 3/4 teaspoon salt 1 3/4 teaspoons active dry yeast 1/3 cup crumbled cooked bacon Add ingredients to machine according to manufacturers directions. Select Basic White cycle. Add bacon at the beep. Makes one (1 1/2 pound) loaf. This is another favorite. Don't know if it's the same as linked before but I'll put it in anyway. Pepperoni Bread 1 C + 2 T water 2 T sugar 3 C bread flour 1-1/2 t garlic salt 2/3 C pepperoni slices chopped 1-1/2 T Italian seasoning 1/3 C mozzarella cheese 1-3/4 t yeast Add to breadmaker in order listed. When placing the pepperoni in, mix into the flour to coat the pepperoni. Use a basic white cycle and a dark crust for best results. Do not use timed cycle for this bread. When done, remove and cool on a rack. Heat some pizza sauce or tomato sauce mixed with garlic salt and Italian seasoning and use for dunking to serve as an appetizer. Its delicious toasted. Best if served warm (microwave is fine). Its like a loaf of pizza! I am a rhubarb fan and this year has been a terrible year for rhubarb around here. I haven't been able to make this and it makes me so sad, I enjoy this bread so. I modified the original recipe(s) a bit and added cinnamon. I like cinnamon. And I prefer brown sugar to white sugar for this. Rhubarb Bread Bread: 1 1/2 C Packed Brown Sugar 1/2 C Nuts (optional - I prefer without the nuts) 2/3 C Oil 1 Egg 1 C Sour Milk or Buttermilk 1 t Baking Soda Pinch of Salt (up to 1 t) 1 t Vanilla 2 1/2 C flour (up to 2 T more) 1 1/2 C Rhubarb Topping: 1/2 C Sugar (I use Brown Sugar) 1 T Butter Cinnamon (as much as you like - I like a lot) Coat the chopped rhubarb with a little sugar to help keep it suspended in the batter. Mix in order given and pour into two well-greased and floured tins. Sprinkle the topping over the top of raw dough. Bake at 350° for 55-60 minutes.
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Recipe of the Day October 11 - Ham roasts!
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Comments (4)
Local restaurant sells his Dr Pepper ham for Thanksgiving and Christmas. You have to get on his list early. But I can do it myself :o) Dr Pepper Ham 1 (6-lb) ham, fully cooked Whole cloves 1/2 cup firmly packed brown sugar 1 teaspoon dry mustard 1 cup 7UP (or Dr. Pepper) Directions: Preheat oven to 325 degrees F. Remove tough outer skin from ham; rinse ham with water. Cut diamond shaped slash marks in fat side of ham; stud with cloves. Place ham, fat side up, in a shallow roasting pan. Combine brown sugar and mustard; mix well. Pat firmly over outside of ham. Carefully pour 7UP (or Dr. Pepper) over ham. Bake uncovered for 1 to 1 1/2 hours, basting every 15 minutes with pan juices. Let stand 15 minutes before serving.
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glenda_al
15 years ago
last modified: 9 years ago
Faux Banana Foster
2 bananas, sliced
½ cup butter
½ cup brown sugar
vanilla ice cream
Melt butter. Sautee bananas and brown sugar in butter until mixed and syrupy. Serve over ice cream.
angelaid
15 years ago
last modified: 9 years ago
Burnt Cream - A rich vanilla custard with burned sugar topping. Yummy!

1 pint whipping cream
4 egg yolks
½ cup granulated sugar
1 tablespoon vanilla extract

Topping

4 tablespoons granulated sugar
1 teaspoon brown sugar

Directions: Preheat oven to 350 degrees. Heat cream over low heat in small saucepan until bubbles form around the edge of the pan. Beat egg yolks and sugar together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla and put into 6 (6 oz) custard cups. Place custard cups in a baking pan that has about ½ an inch of water in the bottom. Bake until set, about 45 minutes.
Remove custard cups from water and refrigerate until chilled. Sprinkle each custard with about 2 teaspoons of the sugar blend. Place on top rack under broiler and cook until topping is medium brown.
Put back in the refrigerator and chill well before serving.
Makes 6 servings
nodakgal
15 years ago
last modified: 9 years ago
I haven't made this yet, but have it saved for future use.

***Caution Glenda***
DON'T look!

Peanut Butter Pie

PREP TIME 20 Min
READY IN 2 Hrs 20 Min
Original recipe yield 2 - 9 inch pies

INGREDIENTS
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts

DIRECTIONS
Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
cynic
15 years ago
last modified: 9 years ago
These are some of my favorites. They're all simple and use common ingredients.

Raspberry Bars

1 # Cold Butter
2 C Chopped Walnuts (maybe just use ½?)

Blend together and add:

2 C Sugar
4 C Flour
2 Jumbo (preferably) Eggs

Spray a jelly roll pan. Take a little less than ½ of the dough and press into the pan. Top with 2 Cups of Raspberry filling (jam/preserves/jelly)

Add nuts to the other ½ of the dough. Break it up and put on top of the preserves. Bake 40-50 minutes.

Another one was called EZ Bars. I tried to find the actual recipe but can't find my cookbook. I got it from a cookbook my mother had that was put out by the local paper and I can't find that cookbook either! I've seen variations all over the place. If you need the exact recipe I'll find it (it's somewhere!) but essentially you take a stick of butter and melt it in a 9x13 pan. I do it in the oven while the oven is preheating and I'm getting out the other ingredients. Otherwise you could use a pan or microwave but why dirty another dish? Then take and cover the melted butter with graham cracker crumbs (I get a good thick layer so it absorbs most of the butter, 1.5+ cups), top with a package or two of chocolate chips (I like to vary with butterscotch and vanilla chips or use a mixture), chopped pecans or walnuts, or both, about a cup I 'spose, some like to add coconut, but I don't like it, so I don't. Then just drizzle a can of sweetened condensed milk over the top of it all. I hold the can up a foot or more so I can get a thin stream and get it evenly distributed. Do NOT stir! Repeat, DO NOT STIR! You want the layers separated. Bake it about 25 min or so until slightly golden. I usually line the pan with foil to make it easier to remove and clean up. These have been a hit everywhere I've served them. If you need more details, let me know and I'll dig out the exact recipe. It is one of those recipes that can be varied and is very forgiving. I've thought about mixing in mini M&Ms or toffee bits or something as a variant too.

I'm not a big chocolate fan although my Minnesota Mud Bars go over big. Here's one of my favorite brownie recipes:

Butterscotch Brownies (From Franco Palumbo)

1/4 C butter or shortening 1 t baking powder
1 C packed brown sugar 1/2 t salt
1 egg 1/2 t vanilla
3/4 C flour
1/2 C chopped Nuts (opt)

Cream butter, sugar and eggs. Add flour, salt, powder, and vanilla. Batter will be thick, spread it in an a sprayed 8x8" pan and top with nuts if desired. Bake 350° for 25 minutes or until done. You can use vegetable oil in place of butter or shortening and mix whole wheat flour as part of the flour in this recipe.

AnnT from the cooking forum provided the following recipes. I've substituted different nuts and mixed the types of nuts too. They're always good.

Graham Cracker Chewies
======================
These are amazingly good and simple to make. They are a nice alternative to brownies. Recipe from the Nantucket Open House Cookbook. (AnnT's from the Cooking forum)

Crust:
1 1/3 cups graham cracker crumbs
1 tablespoon sugar
1/2 cup butter, at room temperature
2 tablespoons A/P flour

Topping:
1 1/2 cups packed brown sugar
1/2 cup chopped pecans
1/3 cup graham cracker crumbs
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon vanilla ext
2 large eggs beaten

Preheat oven to 350°
Crust: Mix the graham cracker crumbs, sugar, butter and flour in a mixing bowl until moist and crumbly. Press the mixture firmly and evenly in the bottom of a 9 inch square baking pan. Bake until lightly browned, about 20 minutes.

Topping: Stir all the ingredients together until blended. Spread the topping over the baked crust and bake for 20 minutes. Let cool completely, then cut into 16 squares. Double for 13 x 9" pan.

And another one of her contributions:

SILLY TOFFEE SQUARES

1/2 cup flour
3/4 cup Rice Krispies cereal
1/4 tsp. baking soda
Pinch of salt
1/3 cup packed brown sugar
1/3 cup butter melted
1 (14 oz.) can sweetened condensed milk (NOT Evaporated Milk!)
1/2 cup butter
1/2 cup firmly packed brown sugar
1/2 cup semisweet chocolate chips
1-1/4 cups Rice Krispies cereal

Combine first 6 ingredients and press into 8-inch square pan and bake at 350° F. for 10 minutes.
In heavy nonstick saucepan combine condensed milk, 1/2 cup butter and 1/2 cup brown sugar. Bring to a low boil and cook 5 minutes, stirring continuously. Be careful not to burn. Remove from heat and pour over baked crust.
Melt chocolate chips over low heat. Stir in remaining cereal until well coated. Using two forks spread over caramel layer. Chill and cut into squares.

Recipe of the day October 17 - let's have dessert!

Comments (6)

patti43

nodakgal

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glenda_al

angelaid

nodakgal

cynic

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