Rhubarb Pudding

2 cups all-purpose flour
10 tablespoons powdered sugar
1 cup butter

6 eggs
2 1/2 cups granulated sugar
1/2 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons vanilla
4 to 5 cups cubed fresh rhubarb
1/2 teaspoon salt
1/2 to 1 cup chopped walnuts (optional)

Whipped cream
Strawberries for garnish

Preheat oven to 350 degrees F.

To prepare the crust, place 2 cups flour and the powdered sugar into a bowl. Cut in the butter, until the mixture resembles coarse crumbs. Press into the bottom of a 9 x 13-inch cake pan, and bake 15 to 20 minutes, until edges are a little browned.

To prepare the filling, beat the eggs and gradually add the granulated sugar; then beat in 1/2 cup flour, baking powder, and vanilla. Stir in the rhubarb, salt, and walnuts, if desired. Pour filling into the crust, and bake 30 to 40 minutes, until the top is crisp and golden.

Serve with whipped cream and garnish with fresh strawberries.

Makes 12 to 15 servings.

Cooking with Walnuts: 51 Recipes using Walnuts

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

Pumpkin Bread Pudding

For the bread pudding:
3/4 gallon brioche bread, diced, without the crust(approximately 1/2 loaf)
8 egg yolks
1 quart whole milk
3 cups pumpkin puree (fresh or canned)
1 tablespoon ground cinnamon
1 cup brown sugar, firmly packed
1 cup granulated sugar
2 cups dried cranberries or raisins
2 cups white chocolate chips

For the topping:
1 cup whipped cream, sweetened
4 cups marscapone cheese
zest and juice of 1 orange

Cut bread into 2-inch cubes. Air dry for 1 day.

In a mixing bowl combine the egg yolks, milk, cooled pumpkin puree, cinnamon, brown and granulated sugars together and mix well. Soak bread cubes in base until cubes have absorbed most of the base.

In a greased baking pan build layers of the soaked bread, cranberries and white chocolate, ending with the white chocolate. Bake in a water bath @ 400 degrees covered with foil for approx. 45 minutes or until 90% firm and set. Uncover and bake 10 more minutes to brown. Remove from the oven and from the water bath and let stand 5 minutes.

For topping:
Fold together ingredients until smooth. Use plastic spatula to mix and do not over mix or the Marscapone cheese will turn grainy.

To serve, dollop topping on top of servings of bread pudding.

Cooking with Brown Sugar: 51 Recipes

Zebra Parfaits

Chocolate Pudding
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons boiling water
2 1/2 tablespoons cornstarch
12 oz evaporated skim milk; divided
2 teaspoons vanilla

Vanilla Pudding
2 1/2 tablespoons cornstarch
12 oz evaporated skim milk; divided
3 tablespoons sugar
2 teaspoons vanilla

2 tablespoons chopped walnuts or almonds
Miniature marshmallows; cut in half, optional

For chocolate pudding, in small bowl combine sugar and cocoa powder. Add boiling water and stir until smooth and shiny.

In another small bowl, combine cornstarch and 1/4 cup evaporated milk.

In medium saucepan, combine remaining evaporated milk, cocoa mixture and cornstarch mixture. Over medium-low heat, stir pudding constantly until it thickens and comes to a boil, about 6 minutes. Stir in vanilla. Pour into bowl.

Cool slightly. Press plastic wrap on surface. Refrigerate until thoroughly chilled, about 2 hours.

For vanilla pudding, in bowl combine cornstarch and 1/4 cup evaporated milk.

In medium saucepan, stir together remaining evaporated milk, sugar and cornstarch mixture. Over medium-low heat, stir pudding constantly until it thickens and comes to a boil, about 6 minutes. Stir in vanilla.

Pour into bowl. Cool slightly. Press plastic wrap on surface. Refrigerate until thoroughly chilled, about 2 hours.

To assemble parfaits, layer 2 tablespoons chocolate pudding, 2 tablespoons vanilla pudding and 1/2 teaspoon chopped nuts in each of 4 small, tall, parfait or dessert glasses.

Repeat layering twice more with the chocolate and vanilla puddings and nuts. Garnish with miniature marshmallows, if desired.

Makes 4 parfaits.

Cooking with Walnuts: 51 Recipes using Walnuts

Cocoa Cornstarch Pudding

1/4 cup dark unsweetened cocoa
1/2 cup sugar
3 tablespoons cornstarch
A dash of salt
2 cups whole milk (The milk mixes better if it is slightly warmed, but not hot).
1 teaspoon vanilla
Heavy cream

In a heavy-bottomed saucepan or in the top of a double-boiler, combine the cocoa, sugar, cornstarch, and salt. Slowly add the milk, stirring well to keep mixture lump-free. Cook over low heat or boiling water until pudding is thickened. In the top of a double-boiler, the pudding will not reach a boil very easily, but will reach 200°F. (Check temperature with a candy thermometer).

Cover and cook over low heat for 5 minutes, or until you can no longer taste the cornstarch. Stir until cooled. Add the vanilla.

Turn into serving dish, cover with wax paper or plastic wrap, and chill.

Serve with cream to pour over it.

Makes 4 servings.

Polder Candy/Jelly/Deep Fry Thermometer, Stainless Steel

Bread Pudding

12 slices stale or lightly toasted bread, diced
3 cups light cream
3 egg yolks, well beaten
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup peach preserves
1/2 cup seedless raisins
Hard Sauce, recipe follows

Preheat oven to 350°. Place bread in a buttered 13x9x2-inch baking dish.

Next, blend together cream, egg yolks, sugar, salt, vanilla, cinnamon and nutmeg. Add preserves and raisins; beat well and pour over the bread. Stir gently with a fork until the ingredients are well blended.

Place dish in a pan containing 1 inch of hot water and bake for 45 minutes or until almost set in the center.

Makes 8 to 10 servings. Serve with Hard Sauce.

Hard Sauce:
1 cup confectioners’ sugar
4 tablespoons butter
1/8 teaspoon salt
2 tablespoons brandy
1/4 cup cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice

Sift confectioners’ sugar into a small bowl.

In a medium bowl, beat butter until soft. Gradually add the sugar and beat until well blended and fluffy. Add remaining ingredients and beat until smooth. When sauce is very smooth, refrigerate and chill thoroughly before serving.

Makes 1 1/2 cups.

Pyrex 3-cup Rectangle Glass Food Storage Set Container (Pack of 4 Containers)

Bianco Mangiare

2 cups milk
2 cups heavy cream
1 vanilla bean
2/3 cup sugar
2 envelopes unflavored gelatin
1 teaspoon almond extract

Put the milk and cream in a medium saucepan.

Split the vanilla bean in half lengthwise.

Scrape the sticky seeds from the center of the bean into the milk mixture. Add the vanilla bean pod and the sugar to the saucepan. Place the saucepan over heat; bring to a simmer. Whisk in the gelatin until completely dissolved.

Remove the saucepan from the heat. Allow the mixture to cool to room temperature, about 30 minutes.

Stir in the almond extract.

Pour the mixture through a strainer into a large measuring cup with a spout.

Divide the mixture among six 8-ounce ramekins or 1 large mold. Set the ramekins in the refrigerator to set for 6-8 hours or overnight.

Serve plain or sprinkled with chopped chocolate, pistachios, or fruit.

Serving Size: 6

Norpro 6 Piece Porcelain Ramekin Set

Bread and Butter Pudding

1/3 cup raisins
5 thin slices of stale bread, cubed
1/4 cup butter, melted
2 eggs
2/3 cup sugar
2 cups milk
1/2 teaspoon vanilla
1/2 teaspoon cinnamon

Preheat oven to 375°F.

Line the bottom of a greased 1 quart casserole with raisins. Cut bread into cubes and dip each in melted butter. Arrange cubes of bread on top of the raisins.

Beat remaining ingredients, except cinnamon, together and pour over the bread. Sprinkle cinnamon on top.

Set dish in a pan of hot water. Bake for about 45 minutes, or until bread is brown on top and a knife blade inserted in the middle comes out clean. Do not overcook.

Makes 6 servings.

Libbey 6 Piece Glass Casserole Set

Chocolate Bread Pudding with Nutty Crumb Topping

1/2 cup bread crumbs
1/2 cup sugar
1/2 cup walnuts or pecans
1/4 teaspoon cinnamon
1 tablespoon butter or margarine (Note # 1)

grated peel of 1 orange
juice of 1 orange
1/4 cup raisins
4 to 5 cups bread including crusts, cut in 1/2″ to 3/4″ cubes (Note # 2)
1/4 cup baking cocoa
3/4 cups sugar
1 cup skim or low fat milk
1 tablespoon butter or margarine (Note #1)
3 large eggs (Note #3)
1 teaspoon vanilla extract
cooking spray

Preheat oven to 350° F.

Process enough bread in a blender or food processor to make 1/2 cup of soft crumbs. Add the nuts, cinnamon, sugar and margarine, and process to a uniformly coarse crumb. Set aside.

Combine grated orange peel, orange juice and raisins in a 2-quart or larger bowl and set aside for the raisins to soften.

Cut the bread into cubes. If the bread is quite dry, use only 4 cups, but if it’s fairly fresh you may wish to increase it to 5 cups.

In a pan (for stovetop) or microwaveable dish, combine the baking cocoa and sugar. Add a small amount of the milk to make a paste. Add more milk little by little, scraping the bottom well. Add the 2nd tbsp. of margarine. Heat either on the stove or in the microwave, stirring frequently, until the margarine is melted and the sugar dissolved. Set aside.

Beat the eggs one by one into the orange juice mix. Add the chocolate and milk mixture little by little, beating well with a whisk or fork. Add the bread cubes and mix gently until all the cubes are covered with the liquid.

Spray a 2-quart casserole dish with non-stick spray. Pour in the pudding, poking to distribute the bread cubes evenly. Sprinkle the crumb mixture on the top, smoothing it evenly.

Bake uncovered for 25 to 30 minutes or until a butter knife inserted in the center comes out uncoated.

Best served still warm with a little milk or whipped lite or fat-free topping. Cover when storing in the refrigerator.

Note #1: The healthiest choice is one of the newer margarines that have no hydrogenated fat or trans-fat, such as Smart Balance. If these are not available and cholesterol is a concern, you may substitute 1 each Tbsp. of vegetable oil.

Note #2: To get the right consistency, if the bread is fairly dry or stale, use only 4 cups, as it will absorb more liquid, but if it’s fairly fresh you may wish to increase it to 5 cups in order to avoid soggy pudding.

Note #3: You may substitute 3/4 cup of egg substitute to reduce cholesterol, or use eggs from specially fed chickens that have healthier Omega 3 such as Eggland’s best. Or substitute 3/4 cups of egg whites, but that will affect the flavor.

Cooking with Walnuts: 51 Recipes using Walnuts

Peach Yam Custard

2 cups milk
3 eggs, well beaten
1/3 cup sugar
1 cup mashed yams–from can in syrup but without the syrup when mashing
1/4 teaspoon salt
1 cup sliced fresh or frozen peaches, mashed
1/2 teaspoon vanilla or almond extract

Heat yams in the canned liquid and then drain. Scald milk. Add sugar, salt and vanilla to beaten eggs. Slowly pour small amount of milk into egg mixture, then pour egg mixture into remaining milk, stirring constantly. Add yams, salt and peach puree.

Pour into a 1 1/2 quart souffle dish or individual custard cups. Place in deep baking pan. Pour hot water into pan up to 1/2 inch from top of dish. Bake at 350°F., 30 to 45 minutes or until set.

BIA Cordon Bleu 1-1/2-Quart Souffle,