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Post by dngnmstrbailey on Sept 29, 2007 20:57:57 GMT -5
Apple and Caramel Bread Pudding
1 cup unsweetened applesauce 1 cup milk 2 cup fat-free egg product ¼ cup packed brown sugar 1 Teaspoon ground cinnamon 1 teaspoon vanilla 5 cups 1-inch cubes French bread 3 tablespoons sliced almonds 1/4 cup caramel fat-free topping, heated
1. Heat oven to 350°F. Spray 9-inch quiche dish or pie plate with cooking spray. 2. In large bowl, mix all ingredients except bread, almonds and caramel topping with wire whisk until smooth. Fold in bread. Pour into quiche dish; sprinkle with almonds. 3. Bake 30 to 35 minutes or until golden brown and set. Cut into wedges. Drizzle caramel topping over each serving.
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Post by dngnmstrbailey on Sept 29, 2007 21:00:46 GMT -5
Warm Caramel Apple Cake 1/2 cup butter or margarine 1/4 cup whipping cream 1 cup packed brown sugar 1/2 cup chopped pecans 2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups) 1 box Betty Crocker® SuperMoist® yellow cake mix 1 1/4 cups water 1/3 cup vegetable oil 3 eggs 1/4 teaspoon apple pie spice Topping 2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container) 1/2 cup frozen (thawed) whipped topping Caramel topping, if desired
1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples. 2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture. 3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan. 4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping. High Altitude (3500-6500 ft): Bake 45 to 50 minutes.
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Post by Lady Winter Wolf on Oct 1, 2007 4:45:43 GMT -5
Hmmmm, bread pudding. *drools*
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Post by dngnmstrbailey on Oct 1, 2007 22:12:19 GMT -5
The best bread pudding is made with really good sour dough bread.
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Post by dngnmstrbailey on Oct 3, 2007 21:27:38 GMT -5
Caramel Glazed Cinnamon Raisin Cake
2 C. brown sugar 1 ½ C. all-purpose flour 1 C. whole wheat flour 2 tsp. cinnamon 1 ½ tsp. ground all spice 1 tsp. nutmeg 2 tsp. baking powder ½ tsp. baking soda 1 tsp. salt 1 C. milk ¾ C. vegetable oil ¼ C. orange juice 2 tsp. vanilla extract 3 eggs
Preheat oven to 350 degrees. Grease 10-inch tube pan. In large mixer bowl, com-bine brown sugar, flours, cin-namon, allspice, nutmeg, bak-ing powder, baking soda and salt. Add milk, oil, orange Juice, vanilla extract and eggs. Beat on low speed until ingre-dients are moistened. Beat at high speed 2 minutes. Fold in raisins and walnuts. Pour into pan. Bake 55 minutes or until sides of cake are browned and pulled away from pan. Cool 20 minutes, turn out of pan and cool completely
To prepare Caramel Glaze:
!/2 C. brown sugar ½ C. butter 3 tbls. light cream 1/8 tsp. salt 1 C. powdered sugar ½ tsp. vanilla In medium saucepan, com-bine brown sugar, butter, cream and salt. Bring to boil, stirring constantly Cool slight-ly and whisk in confectioners’ sugar and vanilla extract. Smooth over cake.
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Post by dngnmstrbailey on Oct 20, 2007 21:43:01 GMT -5
Cornbread-Apple Cobbler Cozy up to a sweet cobbler made easier with a muffin mix.
Filling 2 tablespoons butter or margarine 5 large firm apples, peeled, cored and sliced (Golden Delicious or Gala) 3/4 cup packed light brown sugar 1/4 cup dark rum OR 1 tablespoon rum extract plus water to measure 1/4 cup 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger Cornbread Topping 1 pouch Betty Crocker® cornbread & muffin mix 1/3 cup milk 2 tablespoons butter or margarine, melted 1 egg
1. Heat oven to 375°F. Grease 8-inch square or round glass baking dish with shortening or cooking spray. In 12-inch skillet, melt 2 tablespoons butter over medium-high heat. Gently stir in remaining filling ingredients with wooden spoon. Cook about 5 minutes, stirring occasionally, until apples are tender. Pour into baking dish. 2. In medium bowl, stir together cornbread topping ingredients. Spread over apples, covering them completely. 3. Bake 20 to 25 minutes or until topping is golden brown.
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Post by Lady Winter Wolf on Dec 27, 2007 3:53:51 GMT -5
Chocolate Saltine Brittle
Ingredients:
2 sticks butter (1/2 lb.) 1 cup sugar 2 Tbsp. vanilla 12 oz. chocolate chips 1/2 cup chopped walnuts or pecans Saltine crackers
Preparation:
Preheat oven to 350.
Line jelly roll pan with foil lay a layer of Saltine crackers salt side up. Boil butter and sugar together for 3 minutes; add vanilla. Pour over crackers and bake 8 minutes. Remove from oven and sprinkle chocolate chips over. Return to oven for 1 minute. Remove and spread like frosting; sprinkle with nuts. Refrigerate 2 hours and break like brittle, or score before refrigeration to break into squares.
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