T&T Low Sugar not so rich Vanilla Pudding Recipe?
plllog
5 years ago
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T&T Recipe for Sugar Cookies with less sugar
Comments (6)Here is the recipe that I have many, many times. It's not overly sweet. CREAM CHEESE COOKIES Here's my long time favorite cut out cookie dough. If I remember correctly it was originally in a BH+G magazine in the late 70's. I usually double it in my KA mixer and usually make at least three bowls of the dough. I have a very large tree shape cookie cutter (about 9") and love to make and decorate special cookies for those that love cutouts. This dough is one that you can roll thick, if you like a softer cutout, yet still holds up. 1 1/2 C sugar 1 C unsalted butter 1 8oz pkg cream cheese 1 egg 1 tsp vanilla 1/2 tsp almond extract 3 1/2 C flour (I like unbleached) 1 tsp baking powder In a mixing bowl cream sugar, butter and cream cheese until fluffy. Add egg and flavorings, beat smooth' Stir together the flour and baking powder, add to creamed mixture and mix thoroughly. FOR CUT-OUT COOKIES Chill dough. Roll out on surface dusted with a mixture of 1/2 powered sugar and 1/2 flour, 1/4 to 1/2 inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet ( I line with parchment paper) and bake in a 375� oven 8-10 minutes. Watch for the edges to just barely begin to brown if you like a moist cookie. Cool and frost. COOKIE PRESS COOKIES Divide dough into portions and add desired colors. Force through cookie press onto ungreased cookie sheets. Bake in a 375� oven 8-10 minutes. Remove from cookie sheet and cool on wire rack. Before baking brush with slightly beaten egg white and sprinkle with colored sprinkles if desired. Note...I have added about 4 oz of almond paste to the dough when making the cookie press cookies.....yum! FAVORITE ICING FOR CUTOUT COOKIES 2 c powered sugar, sifted 2 Tbsp softened butter 1/4 tsp vanilla 1/4 tsp almond extract 1 egg white 1/4 C milk or cream Combine egg white and milk, set aside. Beat together powered sugar, butter and flavorings. Add small amounts of the milk mixture until icing is spreading consistency. Tint with desired colors. Using the egg white will give you a nice finish on the icing, the butter will keep it soft on the inside. Nancy...See MoreOk, send me your very best T&T Bread pudding recipes
Comments (8)I must have missed something. Are you teaching cooking classes or something? Anyway, I just made Ann T's bread pudding and it is fabulous. I also made the caramel sauce to go with it. We ate it for three days. Yummy. 5-6 slices of bread 1/2 cup butter 1 to 1-1/2 cups sugar 5 eggs 2 cups cream (or milk)(I use half and half) i tsp.vanilla pinch of salt ( I actually used 8 slices of sliced Italian loaf, which is smaller than standard bread. When I use more than 8 slices, it soaks up too much sauce and is rather dry) Cut crusts from bread and spread eachslice with butter. Then quarter the bread. Place bread buttered side up in oven proof dish. Beat the sugar and eggs together and thena add the cream, vanilla and salt. Pour over the bread and allow the bread to absorb. (May be refrigerated at this point and baked later). Sprinkle withsome white sugar and place dish into a pan of hot water. Bake in a 350 oven for 45 min to i hour until pudding is set and golden. Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 tsp vanilla Bring butter, white and brown sugars, and salt to boil and then simmer 3-4 minutes (I actually simmer close to 10 minutes). Remove from heat and add the vanilla. I serve all of this warm. It is very rich and very delicious. I never liked bread pudding until I tasted this recipe....See MoreT&T Vanilla Fudge?
Comments (11)Here's the original recipe from the jar. I've tried many fudge recipes but the marshmellow cream one is our favorit. Not too creamy, just a little bit of toothiness!LOL! Annie found the original and best recipe. This is NOT vanilla fudge. FANTASY FUDGE 3 cups sugar ¾ cup real butter 2/3 cup evaporated milk 12 oz. Chocolate chips 7 oz. Jar marshmallow cream 1 cup chopped nuts-optional 1 tsp vanilla Bring sugar, butter and milk to a rolling boil for 5 minutes, stirring constantly. (I test it at this point to make sure it has reached soft ball stage, sometimes it takes longer, especially if I make a double batch). Remove from hat and stir in remaining ingredients until chips are melted and fudge is smooth. Pour into a greased 9x13 pan, let cool to room temperature and cut into slices. VARIATIONS: Peanut butter fudge: Sub peanut butter chips for chocolate and omit nuts Cookies and Cream: Sub white chips and stir in 1 cup crushed Oreos instead of nuts Creamsicle Fudge: Sub white chips for chocolate, omit nuts, pour half of the fudge into pan. Stir 2 tsp orange extract, 4 drops yellow food coloring and 3 drops red food coloring into remaining fudge, pour orange fudge over plain fudge and marble in with knife. Candy Cane fudge: Sub white chips, omit nuts and stir in 1/2 cup crushed candy canes, sprinkle top with more crushed candies. Annie...See MoreRECIPE: Bread Pudding
Comments (11)Linda, I agree, that sauce is dangerous. Leftovers get eaten by the spoonful around here. My recipe for Bread and butter Pudding is almost the same as Linda's but I also butter each slice of bread. Home Cookin Chapter: Recipes From Thibeault's Table Bread And Butter Pudding With Caramel Sauce =========================================== 5 or 6 slices of bread 1/2 cup butter 1 to 1 1/2 cups sugar 5 eggs 2 cups cream (Or milk) vanilla pinch of salt Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla NOTE: If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked. . Cut crusts from bread and spread each slice with butter. (Bread slices can be left whole, or cut into halves, quarters or cubes. Place bread buttered side up in a oven proof dish. (may use any shape dish, or glass loaf pan, cutting bread to fit) Beat the sugar and eggs together and then add the cream, vanilla and salt. Pour over bread and allow the bread to absorb. (make be refrigerated at this point and baked later) sprinkle with some white sugar and place dish into a pan of hot water and bake in a 350 oven for 45 to 1 hour, or until pudding is set and golden. To make caramel sauce, bring butter, sugars, cream and salt to a boil and then simmer for 3 or 4 minutes. Remove from heat and add the vanilla. Custard sauce for . The custard sauce was really easy. It was just two cups of milk or cream ( I used coffee cream) heated to a simmer. Mix three tablespoons of flour into 1/2 cup of white sugar and mix into a beaten egg. When the milk is hot, slowly pour the milk into the egg mixture,stirring constantly. Pour the mixture back into the pot and cook over low heat until thickened. Remove from the heat and add the vanilla. Custard should be pouring consistency. Cover the surface directly with plastic wrap and refrigerate. Can be made as individual puddings too....See Moreplllog
5 years agobragu_DSM 5
5 years agolast modified: 5 years agoplllog
5 years agoplllog
4 years agoLouiseab
4 years agolindac92
4 years agoLouiseab
4 years agosleevendog (5a NY 6aNYC NL CA)
4 years ago
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