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

Lemon Whirligigs with Raspberries

Lemon Whirligigs and RaspberriesIngredients
¾ cup sugar
3 tablespoons cornstarch
¼ teaspoon cinnamon, optional
1/8 teaspoon salt
1 cup water
4 cups (2 pints) raspberries
WHIRLIGIGS
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons shortening
1 egg, lightly beaten
2 tablespoons half-and-half
¼ cup sugar
2 tablespoons butter, melted
1 teaspoon lemon zest

Directions
1.    Preheat oven to 400º.
2.    In a small saucepan, combine the sugar, cornstarch, optional cinnamon, salt, and water until smooth.  Bring to a boil, cook and stir for 2 minutes or until thickened.
3.    Place berries in an ungreased shallow 1 ½-quart baking dish. Pour hot sauce over top.  Bake for 10 minutes.
4.    Meanwhile, for whirligigs, combine the dry ingredients in a bowl; cut in shortening until crumbly.
5.    Combine egg and cream; stir into dry ingredients to form a stiff dough.
6.    On a lightly floured board, gently work the dough into a ball.  Roll into a 12 in. x 6 in. rectangle.
7.    Combine the sugar, butter, and lemon zest; spread over the dough.  Roll up the dough, jelly roll style, starting at a long side.
8.    Cut the roll into 10 pieces; pat each piece slightly to flatten. Place over the hot berry mixture.
9.    Bake for 15 minutes or until whirligigs are golden brown.

Yield:  10 servings

Salted Caramel Apple Pie Biscuit Bites

Pg A5 - Recipes- salt piesIngredients

6 tablespoons butter
4 medium apples, peeled and diced
1 teaspoon ground cinnamon
¼ cup light brown sugar
1 can Pillsbury Grands Flaky Biscuits, 8 count
½ cup half and half
1 egg yolk
2 tablespoons brown sugar
½ teaspoon cinnamon
½ cup salted caramel sauce (or plain caramel sauce)
1 cup powdered sugar
2-3 tablespoons half and half

 

Directions

1. Preheat oven to 350º.
2. Melt butter in 12 inch cast iron skillet (or other oven-proof skillet) over medium heat. Once melted, add apples, cinnamon, and brown sugar. Stir to combine and let cook for 5 minutes.
3. Meanwhile, cut each biscuit round into 8 piece. With heat off the skillet, place biscuit pieces into skillet and gently stir into apple mixture.
4. In medium measuring cup, whisk together half and half, egg yolk, brown sugar, and cinnamon. Drizzle over biscuit mixture. Press biscuits into cream mixture evenly.
5. Bake for 30 minutes, until set.
6. While the dessert bakes, place powdered sugar into a small mixing bowl and whisk with half and half until creamy and drizzling consistency.
7. Remove skillet from oven and drizzle with caramel sauce followed by the powdered sugar mixture.
8. Serve warm.

Peach & Toasted Pecan Ice Cream

A5 Recipes- ice creamIngredients
3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3 cups half and half
1 egg yolk
1 teaspoon vanilla
1 cup peeled and coarsely chopped peaches
2 tablespoons light corn syrup
1 1/2 tablespoons butter
1 cup pecans
1/4 teaspoon kosher salt

 

Directions
1. Whisk together sugar, cornstarch, and salt in a large heavy saucepan. Gradually whisk in half and half. Cook over medium heat, stirring constantly, 10-12 minutes or until mixture thickens slightly. Remove from heat.

2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Stir in vanilla. Cool 1 hour, stirring occasionally.
3. Meanwhile, cook peaches and corn syrup in small saucepan over medium heat, stirring often, 4 to 5 minutes. Coarsely mash and let cool 30 minutes. Stir peach mixture into cooled cream mixture. (Avoid the temptation to bypass the cooking of the fresh peaches. Cooking them brings out their flavor more in the finished product).
4. Place plastic wrap directly on cream mixture and chill 8 to 24 hours.
5. Meanwhile, melt butter in small skillet over medium heat; add pecans, and cook, stirring constantly until toasted and fragrant, about 4 to 5 minutes. Remove from heat and sprinkle with 1/4 teaspoon kosher salt. Cool completely, then chop coarsely. Set aside.
6. Pour chilled cream mixture into freezer container of a 1½ quart electric ice-cream maker, and freeze according to
manufacturer’s instructions. When mixture is almost done, add chopped pecans and allow freezer to incorporate them. Transfer ice cream to an airtight container for further freezing.

 

Note: Due to necessary cooling steps, plan to prepare the ice cream mixture one day and freeze it the next.