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Pecan Pie Bread Pudding

Ingredients
1 (16 oz) loaf day old French bread
2 and ½ cup milk
1 cup half & half
4 eggs, lightly beaten
1 cup granulated sugar
1 Tablespoon vanilla
⅛ teaspoon salt
½ cup butter, softened
1 and ½ cup packed brown sugar
1 cup pecan, chopped
Instructions
Preheat oven to 350 degrees F.
Cube bread the place in a large bowl.
In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 5 to 10 minutes
In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand.
Pour half of the bread mixture into a 8x8 inch pan.
Top with half the pecan mixture.
Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.
Top with remaining pecan mixture.
Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350 degrees F 45 to 55 minutes. Center will be slightly wiggly, but will set when cool.
Buttermilk Banana Bread

Ingredients

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 1/4 cups mashed bananas (3-4 bananas)
1/4 cup buttermilk
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1/8 teaspoon baking soda
pinch of salt
Instructions

Prepare loaf pan. (I used two smaller loaf pans.)
Sift together flour, baking powder, baking soda and salt. (Do not skip this step!)
Mash bananas and set aside.
In a stand mixer on medium-high, cream butter and sugar together for about 2 minutes. Add eggs, one at a time with mixer on low speed. Add in buttermilk and vanilla until the batter is just combined.
Slowly pour in the flour mixture. Mix until JUST combined.
Remove bowl from mixer and fold in mashed banana's.
Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.

Classic Strawberry Shortcakes

Ingredients

1
quart (4 cups) strawberries, sliced
1/4
cup sugar
2 1/3
cups Original Bisquick™ mix
1/2
cup milk
3
tablespoons sugar
3
tablespoons butter or margarine, melted
1/2
cup whipping cream
Watch Video
Directions

1 Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
2 In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
3 Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
4 Split warm shortcakes; fill and top with strawberries and whipped cream.

Cream Puffs
Ingredients:
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Directions:
Preheat oven to 425 degrees F.
In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
Old-Time Scalloped Potatoes
Ingredients
4 medium-size potatoes (about 11⁄3 pounds total), peeled and thinly sliced
1 medium-size yellow onion, chopped
1⁄4 cup water
1⁄4 teaspoon each salt and black pepper
1⁄4 teaspoon celery seeds (optional)
11⁄2 cups low-fat (1% milkfat) milk
3 tablespoons all-purpose flour
2 tablespoons minced parsley
1⁄2 cup shredded reduced-fat Cheddar cheese (2 ounces)
How to make it 1 hour, 2 minutes
1
In a large saucepan, cover the potatoes with water. Bring to a boil over high heat. Lower the heat and simmer, covered, for 12 to 15 minutes or until potatoes are almost tender. Drain.
2
Preheat the oven to 350°F. Meanwhile, in a small saucepan, combine the onion and the 1⁄4 cup water. Bring to a boil. Lower the heat and simmer, covered, for 5 minutes or until tender. Drain. Stir in the salt, pepper, and celery seeds (if using). In a small bowl, whisk together the milk and flour. Stir into the onion mixture. Cook over moderate heat, stirring constantly, until mixture starts to thicken. Cook and stir for 2 minutes or until thickened. Stir in the parsley.
3
Place half of the potatoes in a lightly greased 11⁄2-quart casserole. Cover with half of the milk mixture. Add the remaining potatoes and remaining milk mixture. Bake for 20 minutes or until heated through. Sprinkle with the Cheddar cheese.

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