Warm Chocolate Bread Pudding
Thursday, December 02, 2004
Points Per Serving: 4
Makes 2 servings
Prep: 20 minutes
Bake: 15 minutes
Cool: 10 minutes
Stand: 10 minutes
INGREDIENTS:
. Nonstick cooking spray
. 1 cup firm-textured white bread cubes (from about 1-1/4 slices of
Italian or sourdough bread)
. 2 tablespoons miniature semisweet chocolate pieces
. 2 tablespoons sugar
. 1/3 cup fat-free milk
. 3 tablespoons refrigerated or frozen egg product, thawed, or 1 egg
. 1/2 teaspoon finely shredded orange peel
. 1/4 teaspoon vanilla
. Sifted powdered sugar or fat-free whipped topping (optional)
DIRECTIONS:
1. Spray two 6-ounce individual souffle dishes or custard cups with
nonstick cooking spray. Divide the bread cubes between the two
souffle dishes or cups.
2. Combine chocolate, sugar, and milk in a small saucepan. Stir over
low heat until the chocolate melts; remove from heat. Beat smooth
with a wire whisk, if necessary.
3. Place egg product or egg in a small bowl; gradually stir in the
chocolate mixture. Add the orange peel and vanilla. Pour mixture
over bread in the two dishes or cups. Press lightly with back of
spoon to be sure all bread cubes are moistened. If desired, desserts
may be covered and refrigerated for 1 to 2 hours before baking.
Uncover before baking.
4. Bake in a 350 degree F oven for 15 to 20 minutes until the tops
appear firm and a knife inserted near the centers comes out clean.
Cool about 10 minutes; serve warm. Top with sprinkles of powdered
sugar or dollops of whipped topping, if desired.
colours fill my life with wonders ♥ @ 11:22 PM
Pumpkin Pudding
INGREDIENTS:
1 cup of pumpkin puree either canned or fresh
1/2 cup of milk
6 tablespoons of melted butter
2 eggs lightly beaten
2 tablespoons of honey
1 cup of dark brown sugar
2 cups of white flour
2 teaspoons of baking powder
1 teaspoon of ground cinnamon
1/2 teaspoon of nutmeg
1/2 cup of slivered almonds(could use raisins if you do nto have almonds)
Maple Syrup to spread over pudding Whipped Cream to spread of pudding
DIRECTIONS:
Lightly grease and flour a bundt cake pan or tube pan or a large stainless steel mixing bowl. In a large mixing bowl combine the pumpkin purée, milk, melted butter,eggs, honey and brown sugar. Stir until well mixed. Add the dry ingredients and the almonds (or raisins) Stir just enough to mix well do not beat the mixture. Pour your pumpkin pudding into your bundt mold or mixing bowl. Cover your filled cake mold with wax paper and then with aluminum paper, the bottom part of your waxed paper should be brushed with melted butter to prevent sticking. Fill your casserole pot with boiling water 1/2 way up to the cake mold. Do not put more water you can put less water and check during cooking adding more water you don't want your cake to be watery , careful not to burn your fingers and hands. Bring to a boil on medium high heat. Cook the pudding for 3 hours adding water if needed. Once it is cooked let cool down for 10 minutes before turning over onto a serving dish. Serve warm with whipped cream and maple syrup. ENJOY!
Labels: Desserts and Sweets
colours fill my life with wonders ♥ @ 11:20 PM
Soft Divinity Candy
INGREDIENTS:
8 Oz. Cream Cheese
1 Can Eagle Brand Milk
1/2 Jar Marshmallow Cream
1 Lg. Cool Whip
2 Tsp. Lemon Juice
1 Can Crushed Pineapple drained
1 Cup Chopped Nuts (Pecans or Walnuts)
DIRECTIONS:
Mix all the above and chill for at least an hour or overnight.
Labels: Desserts and Sweets
colours fill my life with wonders ♥ @ 10:10 PM
Pink Stuff
"This has been used as a Thanksgiving favorite in my family for years. We haven't figured out yet if it's a fruit salad or a dessert! It is rich and good." Original recipe yield: 10 servings.
INGREDIENTS:
1 (21 ounce) can cherry pie filling
1 (14 ounce) can sweetened condensed milk
1 (20 ounce) can crushed pineapple, drained
1 cup chopped pecans
1 (12 ounce) container frozen whipped topping, thawed
DIRECTIONS:
In a large bowl, mix together pie filling, sweetened condensed milk, crushed pineapple, and pecans. Fold in the whipped topping. Refrigerate until chilled.
colours fill my life with wonders ♥ @ 10:09 PM
Strawberry Pretzel Salad
"This three layer salad includes a pretzel crust, cream cheese center, and strawberry top." Original recipe yield: 8 servings.
INGREDIENTS:
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
colours fill my life with wonders ♥ @ 10:08 PM