- Food and Cooking»
- Dessert Recipes
Dessert recipes - Old Fashioned
"New" Fashioned bread pudding
Bread pudding was ‘back in the day’ supposed to be a dessert made from leftover hard bread. When mixed with a few fresh items could create a yummy dessert that warmed the tummy and topped off any good home cooked meal. The kids of today find it difficult to eat anything that is made from ‘old’ stuff. So I have created a new ‘fresh’ kind of bread pudding that if created when the kids are in school will be a warm ‘welcome home’ that will make them eat all their veggies in anticipation of dessert! Just the aroma alone will make your mouth water!
To make this cost effective you may want to visit your ‘day old’ bread store, just don’t tell anyone!
4 slices white bread toasted (if not using hardened bread) and cubed
4 slices wheat bread toasted (if not using hardened bread) and cubed
8 slices swirled bread (any flavor you like, cinnamon raisin, cinnamon walnut etc.)
6 eggs - slightly beaten
3 Cups whole milk - (you can use half and half or a combination of both)
1 cup sugar
1 Cup liquid flavored coffee cream (any flavor you like, French vanilla works well, I‘ve even used pumpkin!) Just keep in mind whatever flavor you use will be most prominent in your bread pudding.
9 by 13 baking dish (if you like you can use well greased crock pot for this, only use the lowest setting) (do not use disposable aluminum pans for this!!)
Knife to cube the bread
Cube the bread and put in well greased baking dish, mixing to ensure proper distribution of bread types, set aside. In mixing bowl whisk eggs, add milk, sugar and flavored coffee cream. Mix well. Carefully pour over bread cubes, stopping midway to gently press down on bread, you want it to soak up as much of the liquid as it can. Pour on the rest, let set for 15 minutes, to soak. Put in 350 degree oven and bake for approx 45 minutes. Serve warm with vanilla ice cream if desired! This dessert is delicious cold to!
Bread pudding makes a great gift at Christmas time as well as taking it to a barbeque!
Rice Pudding - Yum!
Rice pudding has been around for many generations and has been used as a dessert to get rid of that leftover rice from yesterday’s meal. I find it comforting to make and eat on a blustery winter day. I have made this on the stove top as well as in the microwave! My daughter make it a point to come visit me when I have made a fresh bowl of her ‘fav’ rice pudding.
3 Cups cooked white rice - follow package directions
3 cups milk
2 -3 cups half and half or whole cream if you wish
1 ½ cups sugar
2 eggs - beaten
1 tsp vanilla
Large stove top pan
4 quart bowl
Small bowl for tempering eggs
Measuring cups and spoons
This is a milk based recipe, when cooking with milk never leave it unattended, it will scorch!! Put rice and milk in large pan on stove top. Using medium heat stir until this heats up, never boil! You want the milk to start absorbing into the rice, it will begin to thicken slightly, then you add the sugar and half and half, continue stirring. When it begins to have steam rising a bit, you will want to add your eggs by tempering them (adding the warm mixture to the eggs a little at a time) Then add the egg mixture to the rice mixture, continue stirring until it begins to bubble, not boil. Remove from heat and add vanilla. Pour into bowl, let cool for about 15 minutes then cover with plastic wrap and refrigerate until dinner! This can be served warm, if desired. If you wish to make it fancier, you may add 1 Cup raisins when finished.
If this recipe looks interesting, you might enjoy these other ‘easy to follow’ recipes by this writer.
- Chocolate pie - Limon Pie
Over the years I have learned to make some pretty darned good desserts. Pies have become a tradition in our family as Im sure they are in most. Holidays like Thanksgiving, Christmas and Easter seem to...
- Low calorie soup recipe - grandma style
By some of the comments I have received, I am getting the impression that a few of you are looking for ways to cut calories rather than add them. This recipe was one that my mother altered to suit her needs...
- How to make a flaky pie crust
The key ingredient to making a good pie is the crust, if your crust is no good, your pie will be lacking. Butter is a great flavor but I have found through trial and error that using butter in a pie crust...
- Honey allergies? Possible solution if you love honey
For those of your who are allergy sufferers this is for you. Well actually it is an allergy to one sort of food that I am going to discuss. My husband has been allergic to Honey since well before I ever...
- Jello - in a cake recipe
Summer is for fun, picnics and sharing good times with family and friends. Well heck, any time of the year is good for that. But right now it is summer time and I have a wonderful cake recipe that is not...
- Chicken surprise
This particular chicken dish was named by my husband many years ago, I have had to alter the name to put it on a recipe that possible minors would be reading. It is fairly easy with the instructions, and has...
- Best ever ice cream and cake recipe
Who doesnt love chocolate? Ok, so I happen to have 1 friend that really doesnt like chocolate, she picks out the chips from chocolate chip cookies!!! Can you imagine that? Just for fun once a year...
- Planning and hosting a Mystery Dinner
How to host a Mystery Dinner Mystery Dinners are probably the most rewarding type of meal that any person can plan. My motto is The more the merrier, this works well if you are having a lot of people...
- Stuffed cabbage rolls - Unstuffed
For some of us cooking is a wonderful experience that we enjoy, no matter if it takes hours to prepare. For a bigger share of the population, time does not permit hours of preparing foods, so the end result...
- How to preserve tomatoes cold pack
Putting up tomatoes in the late summer-early fall makes for a Yummy winter! Well at least a full belly in the winter. There is nothing quite like going to the pantry picking up a jar off your shelf and...