Apple Barley Pudding Food

BAKED BARLEY PUDDING

Steps:

• In a large saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Add milk; cook over medium-low heat for 10 minutes or until barley is almost tender, stirring frequently. In a bowl, whisk the cream, sugar, eggs and vanilla; gradually stir into the barley mixture., Spoon into eight greased 6-oz. custard cups. Sprinkle with raisins and cinnamon. Place custard cups in two 9-in. square baking pans. Fill both pans with boiling water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Store in the refrigerator.

APPLE BARLEY PUDDING

Steps:

• Bring a kettle full of water to boil.
• Add the Barley and the apples.
• Cook until both begin to soften.
• Drain and blend the mixture in a blender or sieve.
• Cook the mixture after adding the sugar and lemon and boil again.
• Allow to cool and then chill for an hour.
• To serve, add a dollop of cream on top and maybe a dash of cinnamon.

SWEET BARLEY PUDDING

Steps:

• *NOTE:if you want to save time from brewing espresso, just go to a coffee shop, and get a 20oz latte with skim/soy.
• Preheat the oven to 325 degrees.
• Spray a large glass 9X11X13 baking pan with cooking spray.
• Dump everything in your mixer, and blend it until it's mixed.
• Add it to the prepared pan.
• Bake for 50 minutes, and let cool before eating.

WHOLE GRAIN BARLEY AND APPLE PORRIDGE

Steps:

• Place barley in a bowl and add 1 cup water; soak for 2 hours or overnight. Drain.
• Combine drained barley, apples, 2 cups water, brown sugar, cinnamon, butter, lemon juice, nutmeg, and salt in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until barley and apples are softened and water is absorbed, adding more water if needed, about 1 hour. Remove saucepan from heat and stir walnuts into barley.

TRADITIONAL IRISH APPLE BARLEY PUDDING

Steps:

• 1. In a heavy pot, bring water and barley to a boil. Add sliced apples and simmer until barley and apples are soft, about 30 to 40 minutes.
• 2. Remove mixture from heat and place in a blender or food processor. Puree until nearly smooth.
• 3. Return mixture to the pot and stir in the 1/4 cup sugar and the lemon juice. Bring to a second boil and boil gently for about 5 minutes, until syrupy bubbles form. Remove from heat and cool at room temperature.
• 4. When cooled, transfer to another container and refrigerate until very cold.
• 5. When ready to serve, stir 2 Tbsp. cream into the pudding. For a fancier dessert, whip 1 cup of heavy cream with 1 Tbsp. sugar and layer with pudding in parfait glasses.