One of our Christmas traditions
from Sicily.
I could let the dough rise in the fridge overnight, and
bake it early in the morning.
Still waiting on the Sunset Breads cookbook, Celeste.
(Bread-making for dummies. It "gets your feet wet".)
Bread Pudding
from Tom Dowling at
The Rancho Bernardo Inn
This dessert is not for the faint of heart or the cholesterol-conscious.
(8 servings)
Executive Chef Tom Dowling often used leftover croissants and Danishes
instead of egg bread as the ballast for this recipe.
He used nearly 2 sticks of butter just to coat the bread-pudding pan, and
insisted a generous coating is necessary.
He conceded that 1/2 cup (1 stick) of butter would probably work.
I think originally, the Inn originally called this recipe
Vincent Price's Bread Pudding.
Preheat oven to 325F
3/4 cup unsalted (sweet) butter, softened
1 1/2 cups brown sugar
1 cup raisins -- I use 2 cups thickly chopped, pecans, instead.
(Dad's no rotten grapes law, lol.)
18 thick slices (Hawaiian) egg bread, cut into large cubes
1 quart half-and-half
8 eggs
3 Tablespoons sugar
1 Tablespoon vanilla extract
1 teaspoon ground cinnamon
Coat an 8-by-12-inch baking dish with the butter. Sprinkle with brown sugar.
Press bread cubes mixed with chopped pecans into the pan.
In a large bowl, combine half-and-half, eggs, sugar, vanilla and cinnamon.
Pour over bread.
Bake pudding in a water bath for 1 hour.
Serve warm with Vanilla Custard Sauce.
Vanilla Custard Sauce
(makes about 3 cups)
6 egg yolks
3/4 cups sugar
2 cups (whole) milk
Pinch salt
Dash vanilla
Combine the egg yolks and sugar, and mix thoroughly until smooth.
Set aside.
In a medium saucepan, bring milk to a boil. Add salt and vanilla.
Gradually pour the egg mixture into the hot milk, stirring constantly.
Bring the sauce to a boil for one second.
Strain and cool.
Chocolate Mint Cake
1 (7 1/2"X4") bundt cake
1/2 cup unsweetened cocoa powder
1 cup sugar
2 cups all-purpose or "00" flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup ice water
1 cup (real, not lite) mayonnaise (NOT Miracle Whip!)
1 teaspoon vanilla extract
1 (4.5 ounce) package chocolate covered thin mints, unwrapped, lol, and
chopped extra fine.
Preheat oven to 350F. Spray bundt pan with Pam, then flour.
Sift together the flour, baking soda, salt, 1 cup sugar, and 1/2 cup cocoa.
Add mayo, 1 teaspoon vanilla and water.
Beat with and electric mixer on medium speed for 3 to 4 minutes.
Gently stir in chocolate mints by hand.
Pour batter into prepared pans.
Bake for 25 minutes.
Remove cake from oven and allow to cool for 10 minutes in pan, then
invert onto serving platter.
Make no earlier than the night before.
Let cool thoroughly at room temperature.
Just before presentation, sift powdered sugar over the cake.
Hot Mulled Cider in a Crock Pot
(8 cups)
1/2 cup brown sugar
1 teaspoon whole allspice
1 teaspoon whole cloves
1/4 teaspoon salt
Dash of ground nutmeg
3 inches stick cinnamon
2 quart apple juice
Orange slices
Mix all ingredients together. Heat and serve in crockpot.
Still on me bucket list:
In on a singalong
in a cathedral of....
Handel's Hallelujah Chorus:
lol...
Random Acts of Culchah!
Hallelujah! Hallelujah!
Hallelujah! Hallelujah! Hallelujah!
Hallelujah! Hallelujah!
Hallelujah! Hallelujah! Hallelujah!
For the Lord God omnipotent reigneth.
Hallelujah! Hallelujah! Hallelujah! Hallelujah!
For the Lord God omnipotent reigneth.
Hallelujah! Hallelujah! Hallelujah! Hallelujah!
The kingdom of this world
Is become the kingdom of our Lord,
And of His Christ, and of His Christ;
And He shall reign for ever and ever,
For ever and ever, forever and ever,
King of kings, and Lord of lords,
King of kings, and Lord of lords,
And Lord of lords,
And He shall reign,
And He shall reign forever and ever,
King of kings, forever and ever,
And Lord of lords,
Hallelujah! Hallelujah!
And He shall reign forever and ever,
King of kings! and Lord of lords!
And He shall reign forever and ever,
King of kings! and Lord of lords!
Hallelujah! Hallelujah! Hallelujah! Hallelujah!
Hallelujah!
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