Bread Pudding with Bourbon Sauce

4 large eggs
1-3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 stick butter, softened
4 cups whole milk
8-10 leftover biscuits or 1/2 loaf toasted white bread
3/4 cup raisins

Preheat the oven to 350 degrees F.

In a large mixing bowl, beat the eggs until frothy. Add sugar, vanilla, cinnamon, and nutmeg. Beat well. Add butter and milk. Beat well.

Coarsely crumble the biscuits or bread and add that to the mixture. Mix well, but do not beat. Pour it into an ungreased 13x9x2-inch pan.

Bake 40-45 minutes until brown.

Serve warm. Lemon sauce or bourbon sauce are good toppings.

Servings: 8

Bourbon Sauce
1 stick butter
1 cup granulated sugar
1 large egg, well beaten
1/4 cup bourbon

Heat butter and sugar together in the microwave oven until the sugar is dissolved. Let this mixture cool slightly.

Gradually add the beaten egg, whisking vigorously so the egg does not scramble. Add bourbon and mix.

Cool and serve.

Pyrex 18 Piece Simply Store Food Storage Set, Clear

Blueberry Crisp

5 cups blueberries
4 tablespoons granulated sugar
3 tablespoons flour
1/2 cup rolled oats
1/2 cup brown sugar
1/4 cup flour
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 cup butter
1/4 cup chopped nuts
vanilla ice cream, if desired

Combine blueberries with sugar and 3 tablespoons flour; pour into a square baking dish.

Combine the rolled oats, brown sugar, 1/4-cup flour, nutmeg and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in the nuts and spread over fruit.

Bake in a preheated 375 degree oven for 30 to 35 minutes. Serve warm with ice cream.

Makes 6 servings.

Cooking with Brown Sugar: 51 Recipes

Apple Tart Tatin

Pastry Dough:
1 1/3 cups unbleached all-purpose flour , plus extra for work surfaces
1/4 cup confectioners’ sugar
1/2 teaspoon table salt
8 tablespoons unsalted butter (1 stick), chilled and cut into 1/4-inch pieces
1 large egg (cold), beaten

Caramelized Apples:
8 tablespoons unsalted butter (1 stick)
3/4 cup granulated sugar, plus 1 tablespoon
3 pounds Granny Smith apples (about 6 large 8-ounce apples), peeled, quartered, and cored

For the pastry: Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter butter over dry ingredients; process until mixture resembles cornmeal, 7 to 12 seconds.

Turn mixture into medium bowl; add egg and stir with fork until little balls form. Press balls together with back of fork, then gather dough into ball with hands. Wrap in plastic, then flatten into 4-inch disk. Refrigerate at least 30 minutes. (Can be refrigerated overnight; let stand at room temperature to warm slightly before further use).

Unwrap dough and turn out onto well-floured work surface. Sprinkle with additional flour. Starting from disk center outward, roll dough into 12-inch circle, strewing flour underneath to prevent sticking. Slide lightly floured, rimless cookie sheet or pizza peel under crust, cover with plastic, and refrigerate while preparing apples. Adjust oven rack to upper-middle position; heat oven to 375 degrees.

For the filling: Melt butter in 9-inch skillet or tarte Tatin pan; remove from heat and sprinkle evenly with sugar. Arrange apples in skillet.

Return skillet to high heat; cook until juices turn from butterscotch to rich amber color, 10 to 12 minutes. Remove skillet from heat and, using fork or tip of paring knife, turn apples onto uncaramelized sides. Return skillet to highest heat; boil to cook uncaramelized sides of apples, about 5 minutes longer.

Remove skillet from heat. Slide prepared dough over skillet, and, taking care not to burn fingers, tuck dough edges gently against skillet wall.

Bake until crust is golden brown, 25 to 30 minutes. Set skillet on wire rack; let cool about 20 minutes. Loosen edges with knife, place serving plate over top of skillet, turn tart upside-down, then remove skillet. Scrape out any apples that stick to skillet and put them back into place.

(Tart can be kept for several hours at room temperature, but unmold it onto dish that can withstand mild heat. Before serving, warm tart for 10 minutes in 200-degree oven).

Yield: 1 9 inch apple tart tatin

Tart Tatin Tarte Tin Stovetop Ovensafe Induction Pan

BBQ Beef Short Ribs with Dry Sherry Ginger Marinade

6 lb beef chuck ribs, cut into 1 rib pieces
1 cup water
3/4 cup soy sauce
2/3 cup dry sherry
1/2 cup packed dark brown sugar
6 ea cloves garlic, minced
1 tbsp ground red pepper
1 tbsp fresh grated ginger
2 tsp Chinese five spice powder

In large roasting pan, arrange ribs in single layer.

For marinade, in medium saucepan combine remaining ingredients. Cook over medium heat on range top until sugar is dissolved. Remove from heat; cool slightly.

Pour marinade over ribs. Cover and marinate in refrigerator for at least 1 hour, turning ribs once.

Cover roasting pan with foil. Arrange medium hot briquettes around drip pan. Place roasting pan on grill, cover grill and cook ribs 45 minutes.

Remove ribs from roasting pan and place directly on grid; reserve marinade. Continue barbecuing, covered for 45 to 60 minutes longer or until ribs are tender, turning occasionally. Brush ribs again with reserved marinade during last 10 minutes of grilling.

Serve warm.

Serves 6

Cooking with Brown Sugar: 51 Recipes

Olive and Baked Garlic Spread

12 cloves garlic, peeled
1 cup olive oil
1/2 cup pitted black olives
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Preheat oven to 375 degrees F. Place garlic cloves in a heat-proof dish and pour olive oil over top. Be sure garlic is well coated with oil. Bake for 40 minutes.

Remove from the oven and set aside for 30 minutes to cool.

Remove from dish using a slotted spoon and transfer to a food processor with a metal blade.

Set oil aside. Add olives, salt and pepper, and process. While processing, gradually add the olive oil which was in the dish with the garlic. Process until smooth.

Transfer to an airtight container. Store in the refrigerator for up to 5 days.

Makes 2 cups.

Pyrex 18 Piece Simply Store Food Storage Set, Clear

Old-Fashioned Italian Meat Sauce with Pasta

2 tablespoons olive oil
2 bone-in pork chops, 1-1/2 inches thick (6 ounces each)
1 pound Eckrich® Fresh Italian Sausage, casings removed
4 cans (14.5 ounce each) Hunt’s® Diced Tomatoes with Roasted Garlic, undrained
1 can (12 ounces) Hunt’s® Tomato Paste
1 quart (4 cups) water
1 tablespoon dried basil leaves
16 ounces dry pasta, uncooked

Heat oil in large saucepan or Dutch oven over medium-high heat. Add chops; cook 3 to 4 minutes on each side, or until browned on both sides. Remove from pan; cover to keep warm. Brown sausage in same pan, stirring occasionally to crumble sausage; drain. Return to pan.

Add chops, diced tomatoes with their liquid, the tomato paste, water and basil; mix well.

Reduce heat to low; simmer 2-1/2 to 3 hours, or until sauce is thickened and meat is falling off the bones, stirring occasionally. Remove and discard bones.

Cook pasta according to package directions; drain. Serve topped with the sauce.

Cooking with Basil

Cooking with Basil