Bread Pudding
4 eggs
2 cups milk
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
Pour over dried bread in a 8" x 8" pan. (at this pooint the measurements became a little "creative". I had a 1/2 loaf of Dillons French Bread that i had torn into pieces, toasted in the oven until they were semi-dry and then put into an 8" x 8" inch pan. It pretty well filled the pan.) Sprinkle raisins and chopped walnuts on top. Bake at 350 degrees about 40 minutes or until egg mixture is solid. While still warm, frost with "hard sauce".
Hard Sauce
1/4 cup BUTTER Soften butter, beat in extract and powdered sugar.
1/2 teaspoon almond extract Spread over pudding while still warm.
1 cup powdered sugar
Buttermilk Chess Pie
3 eggs, beaten
1 1/2 cups granulated sugar
3 tablespoons melted butter
1 tablespoon white cornmeal
1/3 cup buttermilk
1/2 teaspoon salt
2 teaspoons vanilla extract
1 unbaked 9-inch pie crust
Whisk together the eggs, sugar, melted butter, cornmeal, buttermilk, salt and vanilla. Blend will and pour into an unbaked 9-inch pie crust. Bake at 375 degrees on the bottom rack of the oven for 15 minutes; reduce heat to 350 degrees and bake 20 minutes longer.
Chocolate Raspberry Tart
Crust:
1 1/4 cups flour
1 1/2 Tablespoons sugar
pinch salt (optional)
1/2 cup (1 stick) unslated butter, well chilled or frozen 30 minutes
1 egg yolk, lightly beate
2 Tablespoons very cold water
Chocolate Filling:
1/2 cup (1 stick) unsalted butter
4 oz semisweet chocolate, coarsely chopped
3/4 cup sugar
2 eggs
1 egg yolk
1/2 teaspoon pure vanilla extract
1/4 cup half and half
Topping:
1/4 cup seedless raspberry jam, melted
1 pint fresh raspberries, rinsed and drained
Preheat oven to 375 degrees. Grease 9-inch tart pan with removable bottom. In food processor, combine flour, 1 1/2 tablespoons sugar, and salt, if desired. Add 1/2 cup butter and process until mixture resembles coarse meal. Combine egg yolk and watter. Gradually add to flour mixture and process until dough just holds together.
Press dough into flat disk and wrap tightly in plastic wrap. Chill 30 minutes. Using floured rolling pin, roll out on floured surface. Press into bottom and sides of prepared pan. Line crust with foil and fill with pie weights or dried beans.. Bake until edges are slightly browned, 10-15 minutes. Remove pie weights and foil and continue baking 5 minutes, until golden brown. Remove from oven and cool on rack. Reduce oven temperature to 350 degrees.
In heavy saucepan, melt 1/2 cup butter and chocolate over low heat. Add 3/4 cup sugar, eggs, egg yolk, and vanilla and stir until smooth. Remove from heat. Stir in half and half and pour into prepared pastry. Bake 25-30 minutes or until center is nearly set when shaken. Remove from oven and cool on rack, to room temperature. Remove from pan. Using small brush, stread half of the melted jam over top of tart. Carefully arrange fresh raspberries over jam and drizzle with remaining melted jam. Serve at room temperature or chilled.
Recipe from Colorado Collage Junior League of Denver Cook Book
Mema's Pound Cake
Cream: 3 sticks butter
3 cups sugar
Add: 6 eggs one at t time. Beat 2 minutes after each addution
Alternately add: 3 cups flour
1 cup milk
Add: 1/2 t salt
Fold in: 2 teaspoons vanilla
Pour into a greased and flour tube pan and put into a cold oven. Turn oven on to 350 degrees and bake 1 1/4 hour.
Enjoy!
Pumpkin Bread Pudding with Bourbin Sauce
1 1/2 cups whole milk (Or 1 cup heavy cream plus 1/2 cup whole milk)
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs plus 1 yolk
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
2 Tablespoons bourbon (optional)
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted *(can skip this step if using the second set of instructions)
Preheat ove to 350 degrees with rack in middle.
Gourmet's Instruction: Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon, if using, in a bowl.
Toss bread cubes with butter in another bowl, then add pumpkin misture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
Alternate, Come On, Be Lazy with Me, instructions: While preheating oven to 350 degrees with rack in middle, melt butter in bottom of a 8-inch square baking dish. Once it is melted, take it out of the oven and toss bread cubes with butter, coating thouroughly. In a seperate bowl. wisk together all the remaining ingredients. Pour them over buttered bread cubes in baking dish, stirring to make sure all pieces are evenly coated. Bake until custard is set, 25 to 30 minutes.
Bourbon Sauce:
1/2 cup butter
1 cup brown sugar
1 egg, lightly beaten
2 Tablespoons bourbon (whiskey) or to your taste
In a medium-size saucepan over low heat, melt butter; add sugar and beaten egg, whisking to blend well. Cook, stirring constantly, until mixture thickens. Remove from heat and whisk in bourbon to taste; let cool. Whisk and reheat before serving. The sauce should be soft, creamy and smooth.