Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Tuesday, October 2, 2012

British Bread Pudding

You might be wondering what happens with all of the bread scraps I must have from making a different sandwich shape every day. I surely don't throw them all away! I put them in a ziploc bag and freeze them until I have a decent quantity, then I defrost the bag and make either croutons, overnight french toast casserole or this Bread Pudding. This is a local favourite British Bread Pudding recipe --it's a pudding in the British sense of the word meaning dessert -- not meaning that this is a custard  or creamy pudding. It's also not the same as Bread and Butter Pudding. It is however, one of my hubby's favourites :)

Bread Pudding
about 6 cups of cubed bread -- any leftover bread will do, even cake (what's leftover cake? haha)
1 1/4 cups milk
1/3 cup softened butter  -- I cut it into cubes
1 egg, beaten
1 cup raisins - you can sub in any dried, diced fruit here really
1/2 cup brown sugar
1 tablespoon cinnamon
1 tablespoon nutmeg

Most recently, I have used Nature's Own Honey Wheat bread scraps that were defrosted from the freezer and added in some leftover Masa which is a Portuguese Sweet Egg Bread. If you don't quite have 6 cups of  leftover bread scraps you can add in a slice or two of fresh bread (any kind) or slightly decrease the milk.

Dice or tear the bread into cubes/pieces and put in a medium bowl. Pour the milk over the top and leave it to soak in, about 5 minutes.

Add in 1 beaten egg,  the softened butter, brown sugar, cinnamon, nutmeg and raisins. Stir really well until it is well combined.

Press with a wooden spoon into a 9x9 ungreased pan.

Bake at 350F for 1 hour. The time depends on your bread (how stale it was) and your oven. I think it is best to check it after 35-40 minutes. If you are worried about it burning the outsides without cooking the middle through at that point, turn down your oven to 325F for the rest of the time. To tell if it's cooked through, the top should crust and when you touch the middle it should be firm and not "bouncy". Leave to cool and then cut into squares. It's delicious served warm with a scoop of vanilla ice cream (or chocolate ice cream if that's your fancy) and of course a cup of tea!


Tuesday, July 10, 2012

Banana Splits for Dinner!

Yup. You read that right. #69 on our family fun list is to eat only ice cream for dinner. Well we did it last week! We all had Banana Splits for dinner. I set up a 6 cup muffin tin with several toppings, mini chocolate hips, cherries, rainbow sprinkles, chopped nuts, gummy bears and Butterfinger crunch bits. I gave the girls each a split banana with ice cream on it (no banana for Amy - she doesn't like them). Then I let each of them put on their own toppings. I added whipped cream, chocolate syrup, strawberry syrup or Dulce de Leche upon request. This was the most fun we have had at dinner in a long time!

I am sharing this special dinner in tribute to Ryan Roberts who passed away on July 8th. You can read more about Ryan's Banana Split Party here or sign up on the Facebook page here.

Saturday, May 26, 2012

Rainbow Sugar Cookies -- Whey free

I first saw the idea of rainbow cookies on pinterest but they were rainbow striped, rectangle cookies. I expanded on that idea -- I used a different cookie dough base, tinted it and then made curved rainbow shapes instead. These were for Amy's classroom cookie swap - it turned out that she was feeling sick again that day, so Rosie took them in for her. A classmate has an allergy to whey, so these are whey free cookies so that everyone can participate in the cookie swap :) 

Rainbow Sugar Cookies  -- Whey free
1 cup  unsalted real butter, softened
1 ¾ c sugar
2 eggs
1 tsp vanilla extract
3 ¼ c all purpose flour
1 tsp salt
1 ½ tsp baking powder
liquid food colouring: red, blue, yellow, green

In a medium bowl sift together flour, baking powder and salt. Set aside. In a mixing bowl, cream butter and sugar, add in eggs & vanilla. Add the flour mixture to the wet ingredients one cup at a time. Do not over mix, the dough will be very soft.  Divide the dough into 6 equal portions and tint with food colouring accordingly so that you have the following colours : red, orange , yellow, green, blue and purple. Roll each colour into a ball, wrap in saran wrap and refrigerate for about 15-20 minutes until it’s slightly firmer.

Lightly dust a large piece of parchment paper with flour and roll out the red into a medium rectangle – about 6x10. The dough should be very thin. Then going in the order of the rainbow, roll out each subsequent colour to a similar sized rectangle and stack it on top of the red. This is the trickiest part. Use the parchment paper to flip the next colour onto the stack and then gently peel the paper away. When all of the colours have been stacked, cover with parchment paper and press together firmly, then put in the fridge for at least one hour.

Preheat the oven to 350F. When the dough is chilled, trim the edges to make a neat rectangle and cut in half into two long rectangles of 3x10. Slice 1/4inch slices, curve into a rainbow shape and place on an ungreased cookie sheet. Bake at 350F for about 10 minutes. Leave to cool one minute on the pan and then move to cooling racks to cool completely.

Tip: it is best to leave dough in the fridge until you are ready to use it, so if you are baking 2 cookie sheets at a time and are waiting to cut and arrange the next batch -- leave the dough in the fridge until you are ready to  put the cookies on the sheet.

Tuesday, May 15, 2012

Blueberry Kuchen Bars

I saw this recipe on 4Kowboys blog for cherry kuchen bars and wanted to try it right away! I opted to switch to my husband's favourite -- blueberry. Yum! I did not have a 15x10x1 baking sheet so I used a 9x13. The only problem was possibly making the bottom crust slightly too thick and not saving enough dough for the top. They still tasted yummy! Next time I will save at least 2 cups of dough for the top. I'm not quite sure how this works out in the larger pan, the bottom crust must be really thin and I can't quite figure out how 1 1/2 cups of dough will cover the larger top enough. Anyhow -- I recommend the 13x9 pan instead but you can certainly go with the original recipe plan and used the 15x10

Blueberry Kuchen Bars

makes - 32 bars in a 15x10 pan, I made 24 bars in a 13x9 pan
Prep: 10 minutes, Cool 10-15 minutes, bake 42 minutes
Temp: 350F


1/2 cup butter, softened
1/2 cup shortening
1 3/4 cups sugar
1 1/2 tsp baking powder
1/2 tsp salt
3 eggs, beaten
1 tsp vanilla
3 cups flour
1 21oz can of blueberry pie filling -- or any other pie filling you choose

Icing to drizzle over the top:

1 1/2 cup powdered sugar
1/4 tsp vanilla or almond extract
3-4 tbsp milk

Preheat oven to 350F. In a mixing bowl combine butter and shortening. Add in sugar, baking powder and salt and cream together. Add in eggs, vanilla and then the flour one cup at a time. Mix until combined. In an ungreased pan spread all but 1 1/2 (or 2 cups) of the dough on the bottom. Bake at 350F for 12 minutes - it will not be golden brown. Remove from oven and spread the pie filling over the top. Drop the remaining dough by teaspoonfuls over the top. Return to oven and bake for 30 minutes more until the top is lightly golden. Cool on a rack for AT LEAST 10 minutes. Meanwhile, in a small bowl, mix together the powdered sugar, vanilla and milk to make a thin icing. Drizzle over the top of the bars and then cool just a little bit more and cut into squares. The original recipe said to cool completely and then cut into bars. However, you can cut and serve this slightly warm  -- it tastes great both ways and cuts fine slightly warm :)

One other little booboo I made was putting my icing on the top before they had cooled enough. It looked less drizzled and kind of melted/spread all over. Still tasted great but not quite as pretty as the original photo! 

Monday, May 14, 2012

Rainbow cupcakes

Easy peasy lemon squeezy! As Amy would say :) I used one box of Duncan Hines Coconut Supreme cake mix and some food colouring. I separated out the cake mix into 6 bowls and coloured them- red, orange, yellow, green, blue and a violet-y-purple. Then I layered in one small spoon of each colour into each cupcake well.

Baked as usual and frosted with Betty Crocker cherry frosting and covered in rainbow sprinkles. The coconut cake and cherry frosting is really a good combination. I was not in the mood to make icing and all I had in the house was one can of ready made cherry frosting. I'm glad it worked out that way -- Delicious! These do not hang around too long -- I had to hide two that I wanted to take to my grandparents. they almost missed out!

Sunday, January 15, 2012

Strawberry Cream Surprise

The girls made a fun dessert tonight. It's out of our children's cookbook by Anabel Karmel - Children's First Cookbook. It was pretty fun and very tasty!
It was easy for them to make together. Bash up some meringues. Mash and slice strawberries. Layer in a glass with strawberry ice cream. I didn't have to help with this except reaching some of the items from the cupboards, freezer etc. and read out the directions.

Rose's turn mashing

Amy slicing strawberries

Heidi's turn mashing strawberries

Ready to eat! We added a bit of whipped cream and left out the mint from the recipe. We also used pink crushed meringues instead of white.

They each made two, one for themselves and one for Daddy, Mommy or Nana. Delicious!