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Ingredients: 300 Milliliter(s) Single cream 300 Milliliter(s) Milk 1 Vanilla pod 100 Gram(s) Caster sugar 4 Eggs, beaten 1 Tablespoon(s) Whisky 1 Teaspoon(s) Cinnamon 16 Slice(s) White sliced bread 50 Gram(s) Butter 85 Gram(s) Sultanas 25 Gram(s) Cherries 1 Satsuma, zest of 1 Teaspoon(s) Cornflour 2 Tablespoon(s) Bourbon Whiskey Directions: Preheat the oven to 180øC/350øF/gas mark 4 and butter a shallow ovenproof dish. Measure the cream and milk into a pan. Split the vanilla pod down its length, scrap out the seeds and chop. Add pod and seeds to milk. Heat gently until just boiling. Take off heat, cover and leave for 10 minutes. Whisk together sugar and eggs until frothy, then whisk in warm milk mixture. Stir in Whisky and half the cinnamon. Spread both sides of each slice of bread with butter, then arrange slices in dish so they are slightly overlapping. Sprinkle with raisins and strain custard over bread, making sure it is evenly soaked. Let stand for 10 minutes. Sprinkle cherries, add zest of satsuma and remaining cinnamon over top of pudding and bake for 40–45 minutes until custard has set and top looks crisp and golden. Make the sauce. Blend cornflour to a paste with a little of the cream. Place in a small pan and mix in the remaining cream, sugar and whisky. Heat gently, stirring until slightly thickened. Simmer for 2–3 minutes before serving with the pudding. Per serving: 102 Calories (kcal); 9g Total Fat; (75% calories from fat); 4g Protein; 2g Carbohydrate; 112mg Cholesterol; 98mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
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NOTES: * This is a quick and painless way to make garlic bre Abm foolproof cheese and oat bread Sharp cheddar cheese is recommended. Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" to 11 o'clock. Select "white bread" and push Start. In hot, humid weather, use 1/8 c less Sour cream raisin bread SOURCE: More Recipes For Your Bread Machien Bakery by Richard W. Langer, copyright 1992, ISBN #O-316-51390-3. MM format by Ursula R. Taylor. Put sour cream or yogurt, canola oil, and raisins in the baking pan of your bread machine (see not Almond and rice flour bread with poppy seeds. Preheat oven to 350 degrees F. Butter an 8 x 4inch loaf pan. Place almonds and 1/2 cup of the flour in bowl of a food processor and grind until a fine meal is formed--the flour will prevent the nuts from turning oily. Add remaining rice flour, Apple brandy butter Place all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring frequently. Cook for about 15 minutes, or until mixture begins to thicken. Pour into hot sterilized jars, leaving 1/4 inch headspace. Vacuum seal. Makes 6 1/2 pint Allie prudhomme fonterot's bread pudding and hard sauce Place butter and sugar in large bowl. Mix with electric mixer on medium speed until creamed, about 5 minutes, pushing sides down with a rubber spatula. Add milk, eggs, vanilla, cinnamon, nutmeg, salt, cream of tarter and ginger beating on low spee Brown soda bread #3 Sift flour, salt, soda into bowl. Stir in whole wheat flour, blending. Rub in margarine lifting fingers high when mixing<4>. Add buttermilk all at once, using fork. Add more, if needed, to make soft dough. Knead until smooth. Place on greased baking Tri-grain bread Garrett. WONDERFUL! I used quick rise yeast. Original recipe calls for 2 T butter instead of applesauce. Makes 1 1/2 lb. loaf. Panasonic/Nat'l machines use 3 1/2 t yeast. DAK/Welbilt machines, add 2 extra T water to 1 1/2 lb. loaf. 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Grease baking sheet (I used cooking spray) or line baking sheet with parchment paper. Mix all ingredients in a bowl. Drop spoonfuls onto baking sheet. Bake for 10-13 minutes. Approximately 15 cookies. Note: I bake mine for 10 Butter frosting Cream butter until very soft. Add sugar gradually, blending thoroughly. Add vanilla. Thin with milk until of right consistency to spread. Makes enough frosting to cover tops and sides of two 9-inch layers. Recipe by: Possum Kingdom Lake Cookbook Butter toffee Butter a 15x10" jelly roll pan; set aside. Combine sugar, salt, water and butter in a heavy 3-quart saucepan. Heat to boiling on medium-high heat. Add 3/4 cup almonds and cook, stirring constantly, to hard crack stage (300-310 degrees). Re