Ina's Croissant Bread Pudding

(From the Food Network Newsletter)

(The Barefoot Contessa Cookbook, 1999)



Ingredients

• 3 extra-large whole eggs
• 8 extra-large egg yolks
• 5 cups half-and-half
• 1 1/2 cups sugar
• 1 1/2 teaspoons pure vanilla extract
• 6 croissants, preferably stale
• 1 cup raisins

Directions

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.


Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

Orange Cranberry Scones (from the Cottage Journal)

Recipe yields 9 scones.



2 cups all-purpose flour 1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon orange zest
1/2 cup cold butter
1/2 cup dried cranberries
6 tablespoons milk
2 large eggs, divided and beaten
1 teaspoon turbinado sugar

1. Preheat oven to 425°.

2. Line a baking sheet with parchment paper. Set aside.

3. In a medium bowl, combine flour, sugar, baking powder, salt, and orange zest, whisking until incorporated. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add cranberries, stirring to combine. Set aside.

4. In a small bowl, combine milk and 1 beaten egg, stirring well. Add to flour mixture, stirring just until combined. Turn dough out onto a floured surface, and knead gently 6 to 8 times. Roll dough to a 3/4-inch thickness. Using a 2 1/2-inch round cutter, cut scones from dough. Brush scones with remaining beaten egg, and sprinkle with turbinado sugar.

5. Bake until edges are golden brown, 10 to 12 minutes.



Pecan Toffee Shortbread (from The Cottage Journal)

Recipe yields 3 dozen cookies

1 cup butter, softened
2 cups all-purpose flour
1⁄2 cup confectioners’ sugar
1⁄4 cup cornstarch
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
1 cup finely chopped pecans
1 1⁄2 cups semisweet chocolate morsels, melted
1⁄2 cup chocolate-covered toffee bits

1. In a large bowl, beat butter at medium speed with an electric mixer until creamy.

2. In a medium bowl, combine flour, confectioners’ sugar, and cornstarch. Add flour mixture, cream, and vanilla to butter, beating until well combined. Add pecans, beating to combine. Wrap dough in plastic wrap, and refrigerate for 2 hours.

3. Preheat oven to 350°. Line baking sheets with parchment paper. Set aside.

4. On a lightly floured surface, roll dough to 1/4-inch thickness. Using a 2-inch square cutter, cut out dough. Place 1 inch apart on prepared baking sheets.

5. Bake until lightly browned, 12 to 14 minutes. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks.

6. Dip half of each cookie in melted chocolate, and place on baking sheets lined with parchment paper. Sprinkle chocolate halves with toffee bits. Let stand until chocolate is set, approximately 1 hour. Store in an airtight container.



Pecan Pie Muffins

It is such a simple recipe to mix up......

Pecan Pie Muffins

1 c. chopped pecans

1 c. brown sugar, packed

1/2 c. unbleached flour

2 eggs

1/2 c butter or coconut oil

melted and cooled slightly

Mix pecans, brown sugar and flour in a large bowl; make a well in the center and set aside. In a separate bowl, beat eggs just until foam appears. Stir in butter or oil. Add pecan mixture; stir just until moistened. Spoon batter into muffin cups greased only on the bottom, filling about 2/3 full. Bake at 350 degrees for 20 to 25 minutes, until golden. Promptly remove from muffin tin; cool on a wire rack. Makes 9. 

They are pretty and very nummy!

 

This "nummy" :-) recipe comes from Gooseberry Patch via

http://prairieflowerfarm.blogspot.com

Angel Berry Trifle

Ingredients

• 1-1/2 cups cold fat-free milk
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 cup (8 ounces) fat-free vanilla yogurt
• 6 ounces reduced-fat cream cheese, cubed
• 1/2 cup reduced-fat sour cream
• 2 teaspoons vanilla extract
• 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided
• 1 prepared angel food cake (18 inches), cut into 1-inch cubes
• 1 pint each blackberries, raspberries and blueberries

 

http://www.tasteofhome.com/recipes/Angel-Berry-Trifle?pmcode=ILGDL04S&_mid=2273981&_rid=2273981.895303.124896

Directions

• In a small bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
• In a large bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping.
• Place a third of the cake cubes in a 4-qt. trifle bowl. Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate. Yield: 14 servings.

White Texas Sheet Cake

 

 

WHITE TEXAS SHEET CAKE

Recipe from: All Recipes.com via Life as a Lofthouse (food blog)

                                                                                                     

• 1 cup Butter
• 1 cup Water
• 2 cups All-Purpose Flour
• 2 cups Sugar (white granulated)
• 2 Eggs, beaten
• 1/2 cup Sour Cream
• 1 tsp Almond Extract
• 1 tsp Baking Soda
• 1 tsp Salt

FROSTING:

• 1/2 cup Butter
• 1/4 cup Milk
• 4 1/2 cups Confectioners' Sugar
• 1/2 tsp Almond Extract

Directions:  In a medium saucepan bring butter and water to a boil. Meanwhile, in a large bowl add flour and sugar. Mix. Then add in eggs, sour cream, extract, baking soda and salt. Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth.  (No need to use an electric mixer!)

Pour into a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at 375 for 20-22 minutes or until golden brown. Cool for about 20 minutes.

FOR FROSTING:  In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat, and then stir in sugar and extract. Stir until smooth and all combined. Spread over warm cake. Decorate cake with sprinkles, if desired

Need your help....

As many of you know, this blog was started as a continuation of the cookbook, Annie's Sweet Tooth (and other savory delights!)

This cookbook was printed in honor of my sister, Ann Hallberg, who passed over on November 21, 2009 due to complications from MDS.  MDS is myelodysplastic syndromes, a very rare form of cancer of the bone marrow.  The cookbooks are $10 each and 100% of funds received goes to the MDS Foundation.  There are over 200 recipes within the book as well as household tips and hints.

We have 113 cookbooks left and I would like to see them sold as soon as possible so I may then tackle my next MDS Foundation fundraiser.  If I have to ship the book(s), I am asking for $3.00 to cover the cost of 1st class mailing.
For 2 or 3 books, I can ship in priority packaging for $5.00; 4 to 10 books can fit into a mid sized priority box for $11.00

I know times are tough and everybody is hurting, but think of the ways this $10 can help someone.  Please consider a purchase.  I want to make my special angel smile.  GOD BLESS!!