Tag Archive | Butter

Delicious Bread Pudding

With the days getting colder and darker, I try to make getting up early something the kids can look forward to. I light up our dining room with candles and serve out some tasty treat. That sets the mood for the day and makes getting up, when it looks like the middle of the night, not such a bad thing.

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Some of my go to recipes, that I can make the night before, are Pumpkin Pie, Bread Pudding, Chocolate cake with coffee(decaf) custard, and Apple pie or Crumble. Then there are the ones I can prepare ahead of time and just bake them in the morning and serve them warm. Cinnamon rolls, Scones, Mini muffins, and so on.

Granted I am not always able to serve out a special breakfast, but I do try to make something about that time of day special.

On days I just put out cereal, we’ll have hot tea. Each child chooses his or her favorite flavor. On days I serve out bread and spreads, I make some hot chocolate.

When you are looking ahead to biking to school in freezing weather, I feel that little bit of extra ‘nice’ in the morning, is a perfect pick-me-up.

So on to the recent favorite of the breakfast yummies:

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Bread pudding with butter vanilla sauce

Bread Pudding

Ingredients:

6 cups cubed bread

3 cups milk

3 eggs

½ cup sugar

2 tblsp. Vanilla sugar

2 tsp. Cinnamon

½ tsp. Nutmeg

Instructions:

Cut or rip up the bread into pieces. Measure out 6 cups in a large bowl.

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In a smaller bowl, combine the sugar, vanilla sugar, cinnamon, and nut meg.

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Add the eggs and mix. Add the milk.

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Pour egg/milk mixture into the bread and let it sit for about 5 minutes.

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Butter a 9×13 pan. Pour the bread mix in and bake for 20 to 30 minutes.

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It should not be runny, but neither should it look dry. Take it out a little before it is fully done.

Sauce

Ingredients:

¼ cup butter

1 tblsp. Flour

¼ cup sugar

1 tblsp. Vanilla sugar

1 tblsp. Vanilla extract

1 cup cream

Instructions:

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Melt the butter on a low heat. Mix in the flour until well blended. Add the sugar, vanilla sugar, extract, and cream, mixing all the while. Bring to a boil and cook until thickened.

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Brownie Goodness

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Crunchy Butterscotch Brownie-Fudge

Brownies are one of my favorite snacks. I also love butterscotch, especially sauce, on pancakes and popcorn. I decided to try combining the two and see what would come out of it. Topped with a Mascarpone cream topping made it divine.

Makes a 9 inch square pan

Ingredients:

Butterscotch

½ cup butter

1 cup brown sugar

1 tsp. vanilla extract

¼ cup cream

about ½ to ¾ cup walnuts, chopped

Brownies

½ cup butter

110 gr. (4 oz.) Dark chocolate

4 eggs

pinch of salt

2 cups brown sugar

1 tsp vanilla

1 cup flour

Topping

125 gr. (4 ½ oz.) Mascarpone

1 cup cream, chilled

½ tsp. Vanilla sugar

Instructions:

Butterscotch

Melt butter on low heat. Add the sugar, vanilla sugar and cream. Stir continually on medium to low heat, until sugar is completely melted. Remove from heat, add the walnuts, and set aside to cool.

Brownies

Preheat oven to 175° C (350 F).

In a heat proof bowl, microwave works too, melt the butter and chocolate over a pot of simmering water. Set aside to cool.

In a medium bowl, combine eggs, sugar, vanilla, and salt. Beat until creamy. Add the chocolate and mix briefly, then add the flour. Mix till fully combined and uniform in color.

Bake the brownies for about 20 minutes. Remove from oven. Change setting to grill/broil. Pour the butterscotch over the brownies. Return to the oven under the broiler for about 5 minutes to crisp the nuts and butterscotch. Allow brownies to cool before serving. The liquid caramel combined with the warm brownies makes it turn out a bit fudge like, hence the name.

Topping

Whip cream with vanilla sugar, until stiff peaks form. Cream mascarpone and add it to the whipped cream. Beat on low until smooth. Spoon a good sized dollop on top of your brownie-fudge and enjoy.

Summer Desserts

Summer heat makes one think of something fresh. I always think of lemony type desserts that need to be eaten cold.

One of my favorites, for lack of a better name, I call Frozen Lemon Dessert. (I should totally think up something better sounding like Lemon Heaven, or Lemony Paradise) Whatever the name it’s delicious.

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Frozen Lemon Dessert

Ingredients:

Crust

200gr. Ladyfingers

12 tablespoons melted butter

Filling

¾ cup sugar

zest of 3 lemons

3 eggs

5 yolks (refrigerate whites for the meringue)

1 cup lemon juice

150 gr. softened butter

200 gr crème fraiche

1 cup whipping cream

Meringue

5 whites at room temperature

½ cup sugar

Instructions:

Crust

In a food processor, blend the lady fingers until finely crushed. Pour in the melted butter and continue blending until fully mixed. Put the ‘dough’ in the pan, and pat it in place, on the bottom and up the sides. Place in the fridge to set.

Filling

In a heat proof bowl mix the sugar, eggs, yolks, zest and the lemon juice. Place over simmering water stiring constantly until the mixture thickens. Takes about 12 minutes or so.

Remove from heat and pour through a sieve into another bowl. Allow to cool for a few minutes. Meanwhile in a separate bowl, whisk the cream until stiff peaks form. Set aside. Using a spatula fold in butter, one chunk at a time into the lemon curd.

Add the crème fraiche and then fold in the whipped cream.

Pour filling into pie shell. Wrap pan in saran wrap and leave in the freezer over night.

Meringue

About 30 minutes before serving, pull out the pie. Place the egg whites in a bowl that was wiped down with lemon juice or white vinegar. Using the whisk attachment, which was also wiped down with vinegar, beat on high speed until fluffy. Add the sugar a little at a time beating constantly on high until stiff peaks form. Pipe or spread meringue on top of the pie. Put oven on 180°C, grill setting, and bake till the meringue is browned. Serve.