FARMHOUSE BREAD PUDDING BY FREDA
In memory of Our Grandma Alvina Brown, She Loved her Bread Pudding. This is a Simple "Old" Recipe, I dug out of my recipes just his morning. I just wanted Old timey Bread pudding. This is very Good, and Very Easy to make. Plus You have the Memories of the past. Those, "on the Farm Days" when You made Do with what You had on...
Provided by FREDA GABLE
Categories Breads
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat Oven @ 350 degrees
- 2. Butter Bread slices, Cut into Cubes, then arrange in a 1 Qt baking dish. Sprnkle with raisins.
- 3. Combine the Remaining Ingredients in seperate bowl, Mix well, Pour over the bread and raisins.
- 4. Place baking dish into a pan of Hot water, ( Water should come up at least 1/2 the side of the baking dish) Bake for 45-60 min. or till knife inserted comes out clean. Serve: WARM, with a sprinkling of Pdr Sugar, or a Vanilla or Lemon Sauce. . . . Enjoy the memories of the Farmhouse!
SLINGING MUD PUDDING BY FREDA
"Lets get down and dirty", The Best Cool Potluck dessert around, and NO COOKIN too. Family and friends will love you for this one. Nothing says chocolate Better than Cookies and Cream and Chocolate too. This recipe makes a family size pan. 9X13 pan Big Batch. Serves about 20 NOTE: Prep Time in recipe includes chilling time....
Provided by FREDA GABLE
Categories Other Snacks
Time 1h10m
Number Of Ingredients 17
Steps:
- 1. Mix Following Recipe exactly above in a large bowl. Layer In Ungreased 9X13 baking dish.
- 2. Layer as Follows: Layer 1 1/3 C Crushed Cookies Layer 1/2 of the Chocolate Pudding Layer Crushed Cookies Layer Pudding Mixture Ending with some Cookie Crumbs on top Optional Toppings: Shaved Hershey bar Chocolate, Pecans, sliced Almonds or Nuts of Choice. Chill at least 1 hr before serving.
- 3. This makes a large Batch serves about 20 No Cooking involved
PLUM PUDDING
Plum pudding can be made anywhere from a few weeks to a year in advance and allowed to ripen in a cool place. It must be steamed 2 hours before serving. Leave it in hot water until ready to serve with hard sauce. This recipe is from "Entertaining," by Martha Stewart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 10 to 15
Number Of Ingredients 22
Steps:
- Oil a 2-quart steamer mold or pottery bowl very well with vegetable oil and let it stand as you make the pudding.
- Combine the fruits and nuts in a large bowl. Sift flour, baking soda, salt, and spices into the fruit and nuts. Add the suet, bread, brown sugar, eggs, and jam and blend well. Beat with a wooden spoon to lighten the mixture. Pour into mold. Cover with circle or parchment paper and put on a rack in a large kettle with enough water to come halfway up the sides. Cover and keep water boiling, replenishing as necessary. Steam for 6 hours.
- Uncover pudding and pour brandy over it; put a piece of waxed paper over pudding; replace parchment and set in a cool place or on low shelf of refrigerator to ripen.
- To serve, steam for 2 more hours and invert on a serving platter. Add the 1 teaspoon sugar to the cognac, heat, pour over warm pudding, and flame with a match. Serve with hard sauce.
MUDSLIDE
Share this creamy adults-only drink with the chocolate lover in your life. For extra indulgence, grate over some chocolate before serving
Provided by Liberty Mendez
Categories Cocktails, Drink
Time 7m
Number Of Ingredients 6
Steps:
- Put two small tumblers in the fridge to chill overnight. Put 30g of the chocolate in a shallow bowl and melt in the microwave in short bursts. Dip the rim of the chilled glasses in the melted chocolate, then stand them upright so it gradually drips down the sides. Return to the fridge until you're ready to serve.
- Fill a cocktail shaker with ice, then pour in the coffee-flavoured liqueur, vodka, Irish cream liqueur and double cream. Shake until the outside of the shaker is very cold.
- Put a few ice cubes in the prepared glasses, then strain in the cocktail. Finely grate over the remaining chocolate and serve with a paper straw.
Nutrition Facts : Calories 656 calories, Fat 42 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
GRANDMA'S FLOATING ISLAND PUDDING
This simple and elegant dessert came from my Grandmother thirty years ago. My siblings and I loved it as kids and still do. It's sweet but not overly filling. If you scorch it - start over. Keeps well in refrigerator. Can be made day ahead.
Provided by sugarpea
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Island: Mix all ingredients thoroughly in saucepan and.
- cook over medium heat, stirring constantly until well thickened, 8-10 minutes.
- Pour into four 6oz custard cups and.
- seal with plastic wrap laid directly on pudding to prevent film from forming.
- Refrigerate until cooled and set.
- Topping: Mix all ingredients in saucepan and.
- cook over medium heat, stirring constantly until thickened, 8-10 minutes.
- Pour into 2 cup measure and.
- seal with plastic wrap laid directly on pudding to prevent film from forming.
- Refrigerate until cooled.
- To Serve: Insert table knife between Island and custard cup and run knife around cup to loosen.
- Invert each Island on a serving plate and remove custard cup.
- Pour 1/2 cup topping over Island- topping may be served warmed in microwave or chilled.
Nutrition Facts : Calories 309.6, Fat 8.8, SaturatedFat 4.9, Cholesterol 120, Sodium 160.4, Carbohydrate 49.3, Fiber 0.1, Sugar 31.4, Protein 9
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