Raspberry Bread Pudding

Bread Pudding 
1 1/2 loaves white bread, cut into 1 1/2 inch cubes
4 c. cream
3 c. sugar
1 egg
1 tsp. vanilla

Fruit
5 c. raspberries, fresh or frozen (or blueberries are great!)
1 c. sugar
1/2 c. apple juice

Vanilla Cream Sauce
1 1/3 c. butter
5 Tbs. flour
3 c. cream
1/2 tsp. salt
2 tsp. vanilla
2/3 c. sugar

In a large bowl, combine cream, sugar, egg, and vanilla and beat until well combined.  Add the bread cubes and stir, coating the bread well.  Let the bread sit in the cream mixture for 30 minutes, stirring occasionally to allow cream to absorb.

In another bowl, mix the berries, sugar, and apple juice.  Stir until sugar is dissolved.

Layer in a 9x13 inch pan: 3/4 full with bread, pour fruit evenly over top, then top with remaining bread.

Bake for 40 minutes at 375.

While the pudding is baking, make the cream sauce:

Melt the butter in a medium saucepan over medium heat.  Add the flour and stir.  Cook for about 10 minutes, stirring, until it has a nutty aroma, but make sure not to brown.  Add salt, cream, and sugar and stir until mixture becomes thick.  Remove from heat and stir in vanilla.

Serve bread pudding warm topped with vanilla cream sauce.

Awesome Brownies

1 c. unsalted butter, melted & cooled
2 Tbs. vegetable oil
1 1/4 c. sugar
1 c. packed brown sugar
4 large eggs, at room temperature
1 Tbs. vanilla extract
3/4 tsp. salt
1 c. all purpose flour
1 c. unsweetened cocoa powder
1 c. roughly chopped chocolate chips

Preheat oven to 350.  Lightly grease a 8x12 baking pan and line with parchment paper.

Combine melted butter, oil, and sugars together in a medium sized bowl.  Whisk well to combine.  Add the eggs and vanilla; beat until lighter in color (another minute).  Sift together the flour, cocoa, and salt.  Gently fold the dry ingredients into the wet ingredients until just combined (do not over beat!)

Fold in 3/4 of the chocolate pieces.  Pour batter into prepared pan, smoothing out the top evenly.  Top with remaining chocolate pieces.  Bake for 25-30 minutes for just underdone brownies (fudgier texture) or until the center of the brownies no longer jiggles and is just set to the touch (toothpick will come out dirty).  OR 35-40 minutes if you like brownies more set and firm.

Brownies will continue baking and set in the hot pan out of the oven.  Allow to cool in pan for 15-20 minutes.  Carefully remove brownies from the pan and allow to cool to room temperature before slicing and serving.

You can use different size pans, you just need to adjust the cooking time up or down.

Note: Sharalen likes to bake these brownies on the top shelf of the oven...the middle shelf cooks them a lot faster, slightly burns them on the top and dries them out.

from Sharalen Benson

German Apple Pound Cake

Cake:

3 eggs
1 1/2 c. oil (vegetable or canola)
2 c. sugar
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
2 tsp. vanilla

3 c. flour
3 large apples, cut up small 
1 c. nuts (optional)

Sauce:

1/2 c. butter
1/2 c. brown sugar
2 Tbs. milk

Preheat oven to 325.

In a stand mixer, beat eggs for 3 minutes.  Add oil and sugar, mix.  Add the cinnamon, salt, baking soda, and vanilla.  Mix, then add flour.  Gently fold in the apples and nuts if using.

Pour batter into a well greased bundt pan (or another tube pan) for about 1 hour 20 minutes.

Cool and remove from pan.

To make the sauce:

Heat sugar, butter, and milk in a saucepan.  Bring to a boil over medium-high heat and cook for 6-8 minutes, stirring constantly, until thick.  Pour over cake and serve.

from Heather Nethercott

Red Berry Pie Tone (from Kitchen Kneads)

 This is a homemade Danish Dessert.

2 c. water
1 pkg. powdered drink mix (like red kool aid, about 1 tsp.)
1 c. sugar
9-10 tsp. ultraset
1 tsp. lemon juice

Whisk water, drink mix, & sugar until dissolved.

Gradually add ultraist to desired thickness.

Stir in lemon juice.

If making pies: add fruit, pour into pie shells & chill.

Can store up to 2 weeks in the fridge.

Apple Cider Braised Pork Shoulder

3 lb. pork shoulder roast
salt & pepper
2 Tbs. olive oil
2-4 onions, sliced
2 tsp. minced garlic
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. paprika
2 c. apple cider 
2 c. chicken broth
2 bay leaves
2 granny smith apples, peeled, cored and cut into slices

optional- carrots and potatoes 

Preheat oven to 400.

Pat pork dry and season with salt and pepper.

Heat the oil in a large oven-safe dutch oven set over medium-high heat.  Add the pork and brown on all 4 sides, about 3-4 minutes per side.  Remove the pork from the pan and set aside.

Add onions to the pot.  Cook for about 4 minutes, stirring often, until soft.  Add the garlic.  Stir and cook for about 30 seconds.

Deglaze the pot by adding 1/4 c. chicken broth to the pan, stir and scrape up all the browned bits from the bottom of the pot.  Stir in the thyme, rosemary, and paprika.

Add the pork back to the pot.  Pour in the apple cider, remaining chicken broth, and bay leaves.  

Cover the pot and place in the hot oven.  Cook for 30 minutes.

Reduce the oven temperature to 350 and cook for 2 hours.  Add the apples, replace the lid, and continue to cook for 30 minutes.  OR reduce the oven to 250 and cook for 4-5 hours, then increase oven temperature to 350, add the apples, replace the lid and cook for 30-60 minutes.  The pork should be very tender.

Serve pork with the apples, onions, and sauce...it's also delicious over mashed potatoes.

NOTE:  You can add baby carrots and quartered potatoes the last hour of cooking as well.  If the sauce cooks down too much, you can add a little more broth and or apple cider...this only happens to me when I cook it for 4-5 hours.

Honey Lime Enchiladas

1/3 c. honey
1/4 c. lime juice
1 Tbs. chili powder
1/2 tsp. garlic powder
1 lb. chicken or pork, cooked and shredded
8 flour tortillas
1 lb. monterey jack cheese, shredded
2 c. green enchilada sauce
1/2 c. cream

Preheat oven to 350.

Mix the honey, lime juice, chili powder, and garlic powder together then toss with the shredded meat.  Let marinade for 30 minutes or up to a few hours in the refrigerator (if you have time, if not just keep going).

Spray a 9"x13" pan with cooking spray.  Pour 1/2 c. enchilada sauce in the bottom of the pan and spread it around.  Fill each tortilla with the chicken and a handful of shredded cheese (save some to sprinkle on top).  Roll up and place seam side down in pan.

Mix the remaining enchilada sauce with the cream (sometimes I'll add little more!) and pour over the enchiladas in the pan.  Top with remaining cheese.

Bake for 30 minutes or until brown and crispy on top.  Serve with cilantro lime rice, pico de gallo, guacamole, sour cream, and black beans.

Note: You could put the rice and black beans in the tortillas before baking if you like...you'll just need more tortillas and sauce or have leftover chicken!

Chocolate Protein Energy Bites

1 c. quick oats
1/2 c. shredded coconut
1/2 c. peanut butter
1/2 c. honey
1/4 c. chocolate protein powder
1 tsp. vanilla
1/2 c. mini chocolate chips

Combine all ingredients in a large bowl until mixed well.  Roll into 1" balls and serve.  Store in an airtight container in the refrigerator. 

Sweet Molasses Brown Bread

 Makes 2-3 loaves.  This is excellent bread on the side of a meal, for sandwiches, or just toasted with butter and honey!

2 1/2 c. warm water

1 1/2 Tbs. instant yeast

1/3 c. molasses

2 Tbs. unsweetened cocoa powder

3 Tbs. vegetable oil

1/3 c. honey

2 tsp. salt

3 c. whole wheat flour

3-4 c. all purpose flour

3 Tbs. butter, melted

old fashioned oats for sprinkling on top

In your mixer bowl, combine the water, yeast, molasses, cocoa powder, oil, honey, salt, & 2 c. flour.  Mix until combined.

Gradually add the rest of the flour starting with the whole wheat flour.  Keep adding the flour until the dough pulls away from the sides of the bowl (you might have around 1/2 c. left over).  Knead the dough with the mixer for 5-7 minutes...if the dough becomes sticky, add remaining flour 1 Tbs. at a time.  The dough should be soft, but not too sticky.  

Transfer the dough to a large, greased bowl, then cover with plastic wrap (sprayed with cooking spray).  Allow dough to rise until doubled.

Punch down the dough and divide into 2-3 even pieces.  Shape the dough into tight ovals and place on a baking sheet, making sure they have room to rise without touching.  Lightly cover with plastic wrap that has been sprayed with cooking spray.  Let rise again until doubled.

Right before baking, take very sharp knife and cut 3 slashes across the top of each loaf (this isn't necessary, but it makes it look pretty!)

Bake the loaves at 375 degrees for 25 minutes.  Remove from the oven and lightly brush with melted butter the sprinkle some oats on top.  Return to the oven and bake for an additional 5 minutes.  Cool before slicing.

from Mels Kitchen Cafe

Canning Diced Tomatoes

tomates
salt 
lemon juice or citric acid

Place lemon juice in jars: 1 Tbs. to each pint jar or 1/2 tsp. citric acid
Blanch, peel, and cut tomatoes.
Place tomatoes in jars with lemon juice, press down so the juice fills in the air holes.
Add 1/2 tsp. salt to each pint jar.
Slide a butter knife around the inside side of the jars to help remove any air bubbles.

Pressure can pints 10 lbs. for 40 minutes

Sweet & Spicy Salsa

makes approximately 10 quarts

32 c. chopped tomatoes (blanch and peel first)
1 large red pepper, chopped

6 large green peppers, chopped
8-10 jalapeños, chopped 
6 large onions, chopped
8 cloves garlic
32 oz. ketchup
2 1/2 Tbs. salt
1 1/2 c. vinegar (white or apple cider, just be sure its 5% acidity)
1 1/2 c. brown sugar
2 1/2 tsp. cumin
2 1/2 tsp. pepper

Combine all the ingredients in a large pot and bring to a boil.  Reduce heat and simmer 4 hours, or until desired consistency.

Pressure can: 15 lbs. for 25 minutes

Spaghetti Sauce

Large batch for canning or freezing.  

Makes approximately 12 quarts.

1/2-3/4 bushel of tomatoes (a heaping 5 gallon bucket full)
4 large sweet peppers (red/green)
3 large onions
1 c. olive oil
2 Tbs. garlic powder
2 Tbs. basil
3 Tbs. oregano
2 Tbs. Italian seasoning
1 1/2 c. sugar
1/2 c. salt
12 cans tomato paste (6 oz.)
1 1/4 c. lemon juice

Blanch and peel tomatoes.  Place some tomatoes in the blender with some of the onions and peppers, blend until smooth then pour into a large pot.  Repeat until all the tomatoes, onions, and peppers are blended.  Add the remaining ingredients.

Bring the mixture to a simmer over medium heat, stirring occasionally so the tomato paste doesn't burn on the bottom of the pan.  Simmer for 2-3 hours or until desired consistency.

If canning: 15 lbs for 25 minutes for quarts/20 minutes for pints.

Ciabatta Rolls

makes 12-18 rolls

5 c. flour
2 tsp. yeast
2 1/4 tsp. salt
2 3/4 c. warm water

Mix all the ingredients in a large bowl.  It is a wet dough.  Cover and let rise for an hour.  Using a plastic spatula, carefully fold the dough over itself a couple times.  Cover and let rise for another hour.  Repeat the process a total of 3 times.  (STEAM OVEN notes: proof setting 20 minutes, fold, repeat 3 times).

Carefully pour out the dough onto a well floured surface, carefully stretch the dough into a rectangle 1 1/2" thick.  The dough has a bunch of air pockets in it, you want to keep these, so handle the dough gently.  Cut the dough into squares...you should be able to get about 12 large rolls, or more if you make them smaller.

Using a spatula, gently move the squares onto a baking sheet lined with parchment paper and sprinkled with cornmeal.  Place the rolls about 2" apart.  You will likely need more than one pan.

Allow to rest on the pan while the oven preheats.  Preheat oven to 450.  Bake for 10 minutes, then reduce heat to 400 and bake for another 10-20 minutes (depending on the size of the rolls).  The bread will be golden brown when done.  Repeat with other pans.

STEAM OVEN:  Combi Steam: Convection Combi Bake 400/40% humidity; 20-25 minutes.

Crispy Beef or Pork

This beef or pork is great for sandwiches, french dip, tacos, carnitas, etc.

2-4 lb. beef or pork roast
4 c. beef broth
onion salt/pepper
Manteca- rendered pork fat (visit your local hispanic market and stop by the meat counter to find some)

Cut the roast into 4-5 smaller pieces, work around the bone if it has one.

Place the meat into the instant pot, cover with beef broth.

Cook on high pressure for 45 minutes.  Natural release for at least 45 minutes, and up to 90 minutes.  

Don't skip this step, this is what makes the meat fall apart.  Alternatively, you could cook the meat in the crock pot on high for 6 hours, or until it is fall apart tender.

Drain the liquid off the meat.  Break the meat into smaller bite sized pieces.

Heat a deep pot over high heat.  Add a spoonful of manteca.  Allow to heat for a minute, then add some of the meat.  Be careful not to over crowed the pot, you want some empty space around the meat.  Move the meat around so it's not too crowded, sprinkle a little onion salt and pepper on the meat. Don't stir the meat, just let it sit and cook in the hot fat until it starts to get crispy, now stir the meat a little, and let it get crispy on the other side...this only takes a minute or two on each side.  Remove the meat and repeat the process until all the meat is cooked.  

Hush Puppies

3/4 c. flour
3/4 c. cornmeal
2 Tbs. sugar
1 1/2 tsp. baking powder
2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. pepper
1 egg
1 c. buttermilk
4 Tbs. cold butter, cut into small cubes

oil to fry in

Pour the oil into a pot and heat over medium-high heat.  (Should be about 350 degrees when ready).

Combine all dry ingredients.  Add the egg and buttermilk and mix just until just combined.  Stir in the butter cubes.

Drop about a Tablespoon of batter at a time into the hot oil.  Let cook until they are golden brown, about 3 minutes, turning halfway through.  Remove to a paper towel lined pan.  Cool slightly, then enjoy!

Serve with tarter sauce, or honey, or with red beans and rice.

Red Beans & Rice

1 lb. dry red beans
5 c. water
4 chicken bouillon cubes
1/2 tsp. cajun seasoning

1 Tbs. oil

6 all beef franks or andouille sausage- cut into rounds

1 onion, diced

2 celery, diced

1 bell pepper, diced

3 cloves garlic, minced

2 Tbs. tomato paste

1 1/2 tsp. cajun seasoning

2 bay leaves

1 tsp. oregano

1/2 tsp. thyme

1/2 tsp. paprika

salt/pepper to taste

3-4 c. chicken broth

1 1/2 c. rice

Prepare the beans:

Place dry beans, water, bouillon, and cajun seasoning in instant pot.  Cook on high pressure for 60 minutes.  Natural release for 10 minutes, then quick release.

When beans are done cooking and you are waiting for the natural release, start the rest:

In a large pot, heat the oil over high heat.  Add the sausage, onion, celery, and peppers.  Cook, stirring occasionally, for about 5 minutes.  

Stir in tomato paste, garlic, cajun seasoning, oregano, thyme, and paprika.  Cook for a minute or two, then add the broth, bay leaves, and beans (with all the juices).  Bring to a boil, cover, reduce heat to a simmer.  Simmer for at least 15 minutes, but up to an hour.  

Uncover and simmer for about 15 minutes.  Remove the bay leaves.  Using a spoon, mash some of the beans until slightly thickened.  Season with salt and pepper or more bouillon if needed.

Cook the rice according to package while the beans/sausage are simmering, about 30 minutes before you are ready to eat.

Serve beans over rice.

These are delicious served with hush puppies on the side!

Gingersnaps

Makes 6 dozen 

INGREDIENTS

3/4 c. butter
1 1/2 c. shortening
3 c. sugar
3/4 c. molasses
3 eggs
1 Tbs. cinnamon
1 1/2 tsp. ginger
1 1/2 tsp. allspice
1 1/2 tsp. salt
1 1/2 Tbs. baking soda
6 c. flour

DIRECTIONS

Cream butter and shortening.  Add in sugar and beat until creamy.  Add in molasses and eggs beating until fluffy.  Mix the dry ingredients except for the flour and stir into creamed mixture.  Slowly add flour.  Dough will be soft.

Roll dough into balls then roll them in sugar.  Place on a cookie sheet with room to spread.

Bake in oven preheated to 350 for 10 minutes.  Do not over bake.  Cookies will be soft, but will firm up as they cool.

These are delicious with pumpkin dip!

Pumpkin Dip

 INGREDIENTS

1- 8 oz pkg. cream cheese, softened
2 c. sugar
1/2 tsp. ginger
1 tsp. cinnamon
18 oz. pumpkin puree

DIRECTIONS

Beat cream cheese until smooth.  Mix in sugar and spices, then add in pumpkin.  Mix well.  Transfer to serving bowl.  Refrigerate at least one hour before serving.

Serve with apples, gingersnaps, etc.