Pumpkin Bread Pudding

December 9, 2014 Leave a Comment

 

Pumpkin Bread Pudding

Pumpkin Bread Pudding

In the Newsday (The Long Island Newspaper) food section, December 7th, 2014.  This recipe for Pumpkin Bread Pudding, came from The Culinary Institute of American’s Chef Bill gave his tips on how to safely bake in a water bath at usaweekend.com.

 

Pumpkin Bread Pudding Recipe

 

Pumpkin Bread Pudding

3 ½ cups heavy cream

1 cup pumpkin puree

1/2 tsp. salt

1 cup sugar

1 vanilla bean (or 1 tsp. vanilla extract)

½ tsp cinnamon

½ tsp. ginger

¼ tsp. nutmeg

9 egg yolks

15 cups ½ inch cubes challah bread, from two small loaves

 

In a medium saucepan over medium heat, combine cream, pumpkin puree, salt and half of the sugar and bring to a simmer with a wooden spoon.  Remove from heat.

Use a paring knife to split the vanilla bean in half lengthwise and scrape the seeds from the pod.  Add the bean and the seeds from the pan, along with the cinnamon, ginger and nutmeg.  Cover the pan and allow to steep for 15 minutes.

Bring the mixture to a boil over medium heat.  Meanwhile, in a medium-size bowl, combine the egg yolks with the remaining sugar.  Once the mixture in the pot comes to a boil, while whisking the egg yolks constantly, add about one-third of the hot mixture to the yolks to warm them.  Whisk in the remaining cream mixture.  If necessary, strain the mixture through a mesh strainer to remove any egg solids.

Preheat oven to 350 F. and lightly grease a 9×13 inch baking dish.  Place the cubed bread in a large bowl, and pour the cream-and-egg mixture over the bread.  Toss until the bread is coated, then transfer to the prepared pan.  Allow the mixture to soak for about 30 minutes before placing the preheated oven.  Bake until custard is set and the top of pudding is a light golden brown, about 30 minutes.

 

(Recipe for Pumpkin Bread Pudding was in USA Weekend, December 7, 2014)

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Nut Roll

December 27, 2013 Leave a Comment
Nut Rolls

Nut Rolls

This recipe is from my Mother-In-Law, Marie Shea.  Mom loved to bake for friends and family.  The Nut Rolls were a staple…she baked it so often.  Everything that she made was from scratch, and most of the time she didn’t even look at a recipe.  Don’t get me wrong…she always had the recipe there in case if she needed it.

Nut Roll Recipe

Nut Rolls

STEP 1:   1 pkg. dry yeast

1 tsp. sugar

1 tsp. flour

STEP 2:   1 stick margarine

4 cups flour

3 Tbsp. sugar

1 ½ tsp. salt

STEP 3:   1 small can Evaporated Milk

3 egg yolks

1 egg white

STEP 4:   1 stick margarine

1 small can evaporated milk

1 cup sugar

STEP 5:   1 Lb. walnuts

Melted margarine

Place all ingredients in STEP 1 into ½ cup of luke warm water; heat the water to 115 F.  Stir to mix and set aside until it FOAMS UP.

STEP 2 – Cut 1 stick of margarine into the flour, sugar and salt.

STEP 3 – Pour the evaporated milk into a 1 CUP measuring cup; fill with water until it equals one full cup.  Then beat the yolks until foamy.  Pour the milk into the yolks and beat.  Add yeast mixture; beat up a little then add to the flour.  Knead until no longer sticky; add more flour if needed.  Place dough into a buttered bowl and place in fridge overnight.  **DOUGH WILL NOT DOUBLE IN SIZE, BUT WILL INCREASE A LITTLE**

STEP 4 –  Now make the nut filling.  Bring to a boil; the margarine, milk and sugar.  Take off the heat and cool.

STEP 5 – Chop 1 Lb. walnuts in blender.  By the time the walnuts are chopped, the margarine mixture should be cooled.

STEP 6 – Add walnuts to margarine mixture then add 1 egg white, beat up until foamy, then place in fridge for about 2 hours.

SPRAY PAM ON COOKIE SHEETS

***   CUT DOUGH INTO 2 OZ. OR 4 OZ. PIECES, ROLL OUT DOUGH, FILL WITH WALNUT MIXTURE   ***

***   BRUSH WITH MELTED MARGARINE   ***

BAKE 325 F. 20 MINUTES – BOTTOM RACK

15 – 20 MINUTES TOP RACK

 

(Recipe for Nut Rolls is from Marie Shea)

 

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Salted Peanut Chews

February 21, 2013 Leave a Comment

 

Salted Peanut Chews

Salted Peanut Chews

Salted Peanut Chews

Crust:   1 ½ cups flour

2/3 cup firmly packed brown sugar

½ tsp. baking powder

½ tsp. salt

¼ tsp. baking soda

½ cup margarine, softened

1 tsp. vanilla

2 egg yolks

3 cups miniature marshmallows

Topping:   2/3 cup corn syrup

¼ cup margarine

2 tsp. vanilla

2 cups peanut butter chips

2 cups crisp rice cereal

2 cups salted peanuts

Preheat oven to 350 F.  In large bowl, combine all crust ingredients except marshmallow on low speed until crumbly.  Press firmly in bottom of ungreased 13×9 inch pan.  Bake at 350 F. for 12 to 15 minutes or until light golden brown.    Immediately sprinkle with marshmallows.  Return to oven for 1 to 2 minutes or until marshmallows just begin to puff.  Cool while preparing topping.

In large saucepan, heat corn syrup, ¼ cup margarine, 2 teaspoons vanilla and peanut butter chips just until chips are melted and mixture is smooth stirring constantly.  Remove from heat; stir in cereal and nuts.  Immediately spoon warm topping over marshmallows and spread to cover.  Refrigerate until firm; cut into bars.      36 bars 

(Recipe for Salted Peanut Chews was in Pillsbury Classic Cookbook.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe. 

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Cranberry Crème Brulee

February 10, 2013 Leave a Comment
Cranberry Creme Brulee

Cranberry Creme Brulee

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

Our home economists dress up classic crème brulee with an easy-to-make cranberry sauce.  The sweet-tart sauce compliments the rich, creamy custard.

 

Cranberry Crème Brulee Recipe

Cranberry Crème Brulee

1 pkg. (12 oz.) fresh or frozen cranberries

1 cup sugar

¾ cup water

1/8 tsp. salt

Custard:   2 ½ cups heavy whipping cream, divided

1 tsp. vanilla

10 egg yolks

2/3 cup sugar

8 tsp. superfine sugar

In a large saucepan, combine the cranberries, sugar, water and salt.  Cook over medium heat until berries pop; about 15 minutes.  Remove from the heat.  Spoon 2 tablespoons into each of eight 6 oz. custard cups; chill for 10 minutes.  Refrigerate remaining cranberry sauce until serving.

In a small saucepan, heat 1 cup cream over medium heat until bubbles form around sides of pan.  Remove from heat; stir in vanilla.  In a large bowl, whisk egg yolks until smooth.  Gradually whisk in heated cream mixture.  Gradually stir in remaining cream.

Transfer to eight 6 oz. ramekins or custard cups.  Place ramekins in a baking pan; add 1 inch of boiling water to pan.  Bake, uncovered at 325 F. for 35-40 minutes or until centers are just (mixture will jiggle).  Remove ramekins from water bath; cool for 10 minutes.  Cover and refrigerate for 8 hours or overnight.

Just before serving, blot custard with paper towels to remove any moisture.  Sprinkle each up with 1 teaspoon superfine sugar; place on a baking sheet.  Broil 3 – 4 inches from the heat for 1 – 2 minutes or until sugar turns golden brown.  Serve with remaining cranberry sauce.       8 servings

(Recipe for Cranberry Crème Brulee is from www.tasteofhome.com, 2012)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Nut Roll Recipe by Lillian Pisani/The Greco Family “Cook”Book

December 13, 2012 Leave a Comment

Nut Roll

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipe to the cookbook.

At Christmas time, I get calls from family and friends to be sure to make this.  This recipe makes four (4) large nut rolls.

Nut Roll Recipe by Lillian Pisani/The Greco Family “Cook”Book

Nut Roll

1 pkg. dry yeast

1 tsp. sugar

¼ cup lukewarm water

1 tsp. flour

4 cups flour

3  Tbsp. sugar

1 tsp. salt

¼ lb. margarine

1 (5 oz.) can evaporated milk (add water to make 1 cup)

3 beaten egg yolks

Filling:   1 (5 oz.) can evaporated milk

1 cup sugar

¼ lb. margarine

1 lb. walnuts, crushed

1 egg white

Dissolve 1st four ingredients in water.  Let stand until mixture foams.

Measure 4 cups flour, sift with sugar and salt.  Cut in margarine (as you would for a pie crust).  Mix egg yolks and milk.  Add foaming yeast.  Make a dent in flour and add mixture.  Knead into a smooth dough.  Place in a bowl.  Grease the top and place in refrigerator overnight.

 

Filling:   Place milk, sugar and margarine in saucepan.  Bring to a boil.  Remove from heat.  Combine with nuts and beaten egg white.  Separate dough into 4 sections.  Roll each section as if you were making pizza, in the shape of a rectangle.  Spread filling over top (about 4 heaping tablespoons on each section).  Roll up as in jellyroll.  Place on a greased cookie sheet with seam down.  Pinch sides.  Let rise about 2 hours on the baking sheet before baking.

Bake 325 F. for 20 – 25 minutes until brown.

Cool and sprinkle with powdered sugar or make a light powdered sugar frosting.  Slice and serve.  Enjoy!

(Recipe for the Nut Roll was in the Greco Family “Cook”Book., Lillian Pisani,  1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Nut Roll, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Chocolate Orange Layer Pie Recipe

October 6, 2012 Leave a Comment

Chocolate Orange Layer Pie

I made this Chocolate Orange Layer Pie for dessert, and I must say that it was very good.  I always look for what I’ll make for dessert, and that will determine what I will make for dinner.  So when I made this pie, I made pork tenderloin, which wasn’t too heavy, and it had orange juice in the sauce, so it went well with each other.

Chocolate Orange Layer Pie Recipe

Chocolate Orange Layer Pie

1 package Pillsbury All Ready Pie Crust

Chocolate Filling:   ½ cup sugar

3 Tbsp. cornstarch

¼ tsp. salt

2 Tbsp. milk

2 oz. unsweetened chocolate

1 cup milk

2 egg yolks, slightly beaten

2 Tbsp. margarine

½ tsp. vanilla

Orange Filling:   1 tsp. unflavored gelatin

¼ cup frozen orange juice concentrate, thawed

1 cup whipping cream

¼ cup powdered sugar

Heat oven to 450 F.  Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan.  (Refrigerate remaining crust for a later use.)  Bake at 450 F. for 9 to 11 minutes or until light golden brown.  Cool completely.

In small bowl, combine sugar, cornstarch and salt; mix well.  Stir in 2 tablespoons milk.   Set aside.  In medium heavy saucepan over low heat, melt unsweetened chocolate with 1 cup milk, stirring constantly until smooth.  Blend in cornstarch mixture.  Cook over low heat until mixture is thickened and boils, stirring constantly.  Boil 1 minute.  Blend about ¼ cup of hot mixture into egg yolks.  Gradually stir yolks mixture into hot mixture in saucepan.  Cook over low heat for 3 minutes, stirring constantly.  Remove from heat; stir in margarine and vanilla.  Cover surface with plastic wrap.  Refrigerate until just cool, about 1 hour.  Spoon chocolate filling evenly into cooled crust.

In small saucepan, combine gelatin and orange juice concentrate.  Stir over low heat until gelatin dissolves.  Cool slightly.  In small bowl, combine whipping cream and powdered sugar; beat until soft peaks form.  Fold orange juice mixture into whipped cream.  Spread evenly over chocolate filling.  Refrigerate 1 hour.  Store in refrigerator.              8 servings

Chocolate-Dipped Orange Sections:  For an easy-to-make garnish, drain mandarin orange sections.  In a small saucepan over low heat, melt ¼ cup semi-sweet chocolate chips and 1 tablespoon shortening.  Dip or spoon the chocolate mixture over half of each orange sections; place on waxed paper covered cookie sheet.  Refrigerate 15 to 20 minutes or until chocolate is set.

(Recipe for the Chocolate Orange Layer Pie recipe was in Pillsbury Classic Cookbooks, Bake-Off, Pies & Desserts, April 1993)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Chocolate Orange Layer Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Raspberry Dreams Recipe

October 1, 2012 Leave a Comment

Raspberry Dreams

Recipes provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

I made a few alterations to a friend’s recipe and came up with these sensational jam-filled sandwich cookies.  Family and friends always look forward to them.

Lori Brown                                                                          Sioux Falls, South Dakota

Raspberry Dreams Recipe

Raspberry Dreams

2 cups butter, softened

1 cup sugar

4 egg yolks

2 tsp. vanilla

1 drop lemon juice

5 1/3 cups flour

¼ tsp. salt

Filling:   1 jar (12 oz.) seedless raspberry preserves

Icing:   1 cup confectioners’ sugar

1 drop lemon juice

1 drop red food coloring

1 to 2 Tbsp. 2% milk

In a large bowl, cream butter and sugar until light and fluffy.  Add egg yolks, one at a time, beating well after each addition.  Beat in vanilla and lemon juice.  Combine flour and salt and salt; gradually add to the creamed mixture and mix well.  Refrigerate for 1 hour or until easy to handle.

Divide dough into three portions.  On a lightly floured surface, roll out each portion to ¼ inch thickness.  Cut with a 2 inch round cookie cutter.  Place 1 inch apart on ungreased baking sheets.

Bake at 350 F. for 8 to 10 minutes or until edges are very lightly browned.  Remove to wire racks to cool.

Spread the bottom half of the cookies with raspberry preserves; top with remaining cookies.

For icing, combine the confectioners’ sugar, lemon juice, food coloring and enough milk to achieve a drizzling consistency.  Drizzle over cookies.

(Recipe for the Raspberry Dreams recipe was in the Taste of Home Cookies and Bars!, Display Until June 11, 2012)

 

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Thanksgiving Turkey Cupcakes, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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