Butter Pecan Bread Pudding

Butter Pecan Bread PuddingIngredients

8 oz. day-old French bread cut into cubes

1 ¼ cups milk

1 cup half and half (you can substitute whole milk)

2 eggs, lightly beaten

½ cup granulated sugar

1 teaspoon vanilla

dash of salt

¼ cup softened butter

¾ cup brown sugar

½ cup pecans, chopped

 

Directions

  1. Preheat oven to 350º.
  2. Place bread cubes in a large bowl.
  3. In another bowl, beat eggs, milk, half and half, sugar, salt, and vanilla. Pour over the bread and allow to sit 5-10 minutes.  Press the bread into the liquid so it has a chance to soak up the custard.
  4. In a small bowl, combine butter, brown sugar, and pecans. The mixture will have the consistency of wet sand.
  5. Pour half of the bread mixture into a greased 8”x8” or 7”x11” baking dish.
  6. Crumble half of the pecan mixture on top.
  7. Spoon the remaining bread mixture over the top.
  8. Finish by topping with the remaining pecan mixture.
  9. Place the baking dish on a cookie sheet to catch spills that may boil over.
  10. Bake for 45-55 minutes.
  11. The center will be slightly jiggly but will set as the pudding cools.
  12. Allow the pudding to cool for 20-30 minutes before serving.

 

Yield:  8 servings

Baked Buffalo Chicken Pasta

Baked Buffalo Chicken PastaIngredients

8 oz. of  uncooked rotini noodles

¾-1 lb. chicken breast, cut into bite-sized pieces

Salt

Pepper

Garlic powder

Italian seasoning

3 tablespoons cooking oil

1 15-oz. jar Alfredo sauce or make a white sauce using 2 tablespoons butter, 3 tablespoons flour, 15 oz. milk, and salt to taste.  If using a white sauce, add ¼ cup Parmesan cheese to the sauce.

½ bottle (approx. 6 oz.) buffalo sauce

1 cup shredded mozzarella cheese

 

Directions

  1. Cook noodles until al dente; drain.
  2. Preheat oven to 350º.
  3. While pasta is cooking, heat oil in a skillet. Season chicken pieces with salt, pepper, garlic powder, and Italian seasoning.  Cook in oil until no pink remains.
  4. Prepare white sauce if not using Alfredo sauce. In a 2-cup glass measuring cup, melt butter in the microwave.  Stir in the flour and salt.  Add milk and stir.  Cook in the microwave, stirring every 30 seconds until the sauce thickens and boils.  Stir in the Parmesan cheese.
  5. Add the chicken, white sauce, buffalo sauce, and ½ cup mozzarella cheese to the pasta. Stir to combine.  Pour into a 9”x9” baking dish.  Sprinkle remaining mozzarella cheese over the top.
  6. Bake for 20-25 minutes.

 

Yield:  6 servings

Oatmeal Walnut Bread

Oatmeal Walnut BreadIngredients

2 cups bread flour

1 pkg. instant yeast

1 ½ teaspoon salt

1 cup water

¼ cup molasses

2 tablespoons vegetable oil

½ cup quick-cook oatmeal

1 cup whole wheat flour

¾ cup walnuts, chopped

1 egg

 

Directions

Note:  Directions are for using a mixer with a dough hook, but this bread can be easily be made by hand.

  1. In a large mixer bowl, combine 1 ¼ cups bread flour, yeast, and salt; blend well.
  2. Heat 1 cup water, molasses, vegetable oil, and oatmeal until warm (120-130º).
  3. Add the liquid mixture to the flour mixture. Using the mixing paddle, blend at a low speed until moistened, then beat 3 minutes at medium speed. Add whole wheat flour and nuts.  Mix to combine.
  4. Change to the dough hook. Add enough remaining bread flour to make a firm dough.  Knead for 3 minutes.
  5. Turn onto a lightly floured board. Work the dough into a ball with a smooth surface.  Place in a lightly oiled bowl and turn to oil the top.  Cover; let rise in a warm place until double (30 minutes-1hour).
  6. Turn the dough onto a lightly floured surface; punch down to remove air bubbles. Shape into a round loaf.  Place on a greased cookie sheet.  Cover; let rise in a warm place until doubled (approximately 1 hour).
  7. Combine egg and 1 tablespoon of water; brush the top of the loaf. Optional—you may sprinkle with oatmeal.
  8. Bake in a preheated 375º oven for 30-40 minutes. Remove from cookie sheet and place on a cooling rack.

 

Yield:  1 loaf

Recipe source:  Red Star Yeast

Hot Ham and Cheese Crescents

Hot Ham & Cheese CrescentsIngredients

16 oz. cooked ham, chopped

¾ cup shredded cheddar cheese

¾ cup shredded Swiss cheese

8 oz. cream cheese, softened

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon brown sugar

¼ teaspoon onion powder

3 cans refrigerated crescent rolls

1 tablespoon poppy seeds

 

Directions

  1. Preheat oven to 375º.
  2. Mix together the ham, cheeses, mustard, Worcestershire sauce, brown sugar, and onion powder.
  3. Separate the crescent rolls into triangles.  Cut each triangle in half, forming two triangles.
  4. Scoop one tablespoon of ham mixture on the wide end of each triangle. Roll up crescents, and place on a greased baking sheet.
  5. Sprinkle tops of crescents with poppy seeds.
  6. Bake for 15-18 minutes.

 

Yield:  48 appetizers

Recipe source:  plainchicken.com