Pudding Filled Biscuit Triangle Food

OLD FASHIONED BREAD PUDDING

Steps:

• Preheat your oven to 350 degrees and grease a 2-quart baking dish or medium-sized pyrex ovenproof bowl.
• Layer 1/3 crumbled biscuits, 1/2 coconut, and 1/2 raisins in a bowl. Top with 1/3 biscuits, remaining coconut and raisins, and remaining biscuits.
• In a large bowl, mix all other ingredients together, reserving 2 tablespoons of the sugar.
• Pour the liquid over the biscuit layers and sprinkle the remaining sugar over the top.
• Bake for 1 hour, or until golden brown on top. Serve warm, with ice cream if desired.

CHEESY BISCUIT TRIANGLES

Steps:

• In a bowl combine the flour, baking powder, salt 1/4 tsp.
• oregano, and 1/4 tsp basil Set one egg white aside In a bowl, combine the egg, cheeses, buttermilk, sour cream, and remaining egg white; mix well; stir into the dry ingredients until just moistened On a lightly floured surface, roll dough into a 12-in X 9-in rectangle Cut into twelve 3-in squares; cut each diagonally in half Place triangles on baking sheets coated with nonstick cooking spray Beat reserved egg white; brush over tops Sprinkle with remaining oregano and basil Bake at 425 for 12-15 minutes or until golden brown.

PUDDING-FILLED BISCUIT TRIANGLE

Steps:

• Put a double folded length of aluminium foil on the kitchen bench, around 60 cm.
• Dip the biscuits in milk (adding Kahlua or Baileys if you like) and arrange three lengths down the foil to make a fairly long and narrow rectangle.
• Beat the chocolate pudding mix with 2 cups milk in a small bowl and whip the cream with the icing sugar in a separate bowl. Carefully spoon the chocolate pudding on the middle length of biscuits and cover it with the whipped cream.
• Let the pudding set a little to make it easier to handle as it shouldn't be runny. You might also want to decrease the amount of milk if your pudding doesn't thicken quickly.
• Note that you may have a little left over depending on how big the biscuits you used were.
• Then carefully lift up the sides of the foil and press gently together to form a triangle. It should be full completely with the mixture.
• Melt the couverture in the microwave or in a baine-marie and carefully cover the biscuits with the melted chocolate. Before the chocolate sets sprinkle with sliced almonds or chocolate sprinkles.
• Then cover carefully with the sides of the foil when the chocolate has set and keep in the freezer until serving.
• Allow the cake to set in the freezer for at least 3 hours.

BERMUDA TRIANGLE

Steps:

• Blend all ingredients together, pour over ice and garnish.
• with lemon wedge.