"bread"
Prep Time: 15 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 30 mins | Yield: 4 to 6 Servings
I love how awesome this recipe is. From the ingredients to the process, everything about this is just pure love! Oh, man, you have got to give this one a try! Have a blessed day, friends. Enjoy!
Ingredients:
Pudding:
5 thick slices of my bread recipe, torn into pieces
1/4 cup bourbon whiskey
1-pint heavy whipping cream
1 tablespoon Mexican vanilla
1/4 cup brown sugar
1 Egg
2 teaspoons cinnamon
1 teaspoon nutmeg
Milk to add, see directions
3 tablespoons real butter, cut
raisins 1/2 cup (optional)
Glaze:
2 tablespoons melted butter
1 cup powdered sugar
1 teaspoon Mexican vanilla
2 to 4 tablespoons hot water
Directions:
Grease a casserole dish with cooking spray.
Use your hands to tear the bread apart, then add them into the greased casserole dish.
Add whiskey, vanilla, egg, whipping cream, nutmeg, brown sugar, and cinnamon into the casserole dish, then stir until combined.
Add butter over the mixture.
Add milk and make sure to submerge everything.
Ready the oven and preheat to 350 degrees F.
Place the pudding in the middle of a 9×13-inch pan with water.
Place it inside the oven and bake for 1 hour or until done.
Remove the casserole dish from the pan, then remove the pan from the oven.
Bake the pudding for 15 more minutes or until it turns golden brown.
To Make the Glaze:
In a mixing bowl, add 1 cup of powdered sugar, melted butter, and 1 tsp of Mexican vanilla. Stir until well combined.
Add water gradually and stir every addition.
Spread the glaze on top of the pudding.
Let it sit at room temperature for a few minutes or until the glaze is set.
Serve immediately and enjoy!
Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 10 Serving
It’s been several years since the first time I had this Jiffy Cornbread Casserole! I fell in love with this at first bite. Now, I am still in love with it, several years later! Allow me to share this with you today. I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! As perfect as this recipe already is, feel free to add more ingredients if you wish. I am sure that you can do a lot to make this recipe even better! Have a blessed day, friends, and I hope you are all well today. Enjoy!
Ingredients:
2 Eggs
1 can Whole Kernel Corn drained
1 box Jiffy Corn Muffin Mix
8 ounces Cheddar Cheese shredded
1/2 c butter melted
1 can Cream Style Corn
1 c Sour Cream
Directions:
Prepare the oven and preheat to 190 degrees C or 175 degrees F.
Apply cooking spray in a casserole dish.
In a mixing bowl, add the cracked eggs and beat until creamy. Set aside.
Add the melted butter into the prepared casserole dish and spread it evenly.
Add the corn into the casserole dish and spread them evenly.
Add the sour cream and eggs, then stir until well blended.
Add half of the cheese, then stir again until well blended.
Add the muffin mix, then stir until well combined.
Sprinkle the rest of the cheese over the muffin mix. Feel free to add more!
Place it inside the preheated oven and bake for about an hour or until done.
Remove from the oven and allow it to rest for a few minutes at room temperature.
Serve warm and enjoy!
Nutrition Facts:
Calories: 292kcal | Carbohydrates: 14g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 443mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 733IU | Vitamin C: 3mg | Calcium: 198mg | Iron: 1mg
Eggnog Quick Bread
Ingredients:
2 medium eggs
1 c sugar
1 c dairy eggnog
1/2 c butter, melted
2 tsp rum extract
1 tsp vanilla extract
2 1/4 c all-purpose flour
2 tsp baking powder
1/4 tsp nutmeg
EGGNOG GLAZE
3/4 c confectioners’ sugar (sift your sugar to assure no lumps)
enough eggnog to make a glaze…pour a little at a time into sugar
Directions :
Beat eggs, in a large bowl, then add next 5 ingredients, blending well. Add remaining ingredients and stir until just moist. Pour into a greased 9″ X 5″ loaf pan and bake at 350 degrees for 45 to 50 minutes. Makes one loaf.
Eggnog glaze:
3/4 cup confectionery sugar
enough eggnog to make it a glaze
Stir together and drizzle on bread.
Have you ever visited the Big Easy? If you have then you know that this city is home to some of the world’s best foods.
For example, this New Orlean’s bread pudding has got to be the best bread pudding that I have ever tasted. I didn’t have to leave the state of Pennsylvania to get it, either. This recipe will take you on a journey to New Orleans from your very own kitchen. You’ll find that the directions are very easy to follow and what you are left with is yummy and priceless.
One of the things I noticed the most about this New Orleans bread pudding was how well it made my house smell as it was baking. The scent of spices and bourbon filled the air with a crisp and comforting jolt. I was finding it hard to not open the oven and sample the goods before they were done baking!
BREAD AND BUTTER PUDDING
This BREAD BUTTER PUDDING goes great with a cup of coffee or tea.
INGREDIENTS :
1 teaspoon ground cinnamon
1/4 cup sugar
4 Tablespoons butter or margarine, more or less as needed, at room temperature 5 slices crust-on white bread
1/2 cup golden raisins…
2 cups milk
2 eggs
INSTRUCTIONS :
Preheat oven to 350 degrees F./180 C
Add cinnamon to sugar in cup and mix well.Set aside.
Generously spread one side of each piece of bread with butter or margarine.
Cutting diagonally, slice each in half.
Arrange triangle slices in pan, slightly overlapping, with butter-side up and cut edges facing the same direction, making a spiral.
As you add the bread, sprinkle with sugar, cinnamon, and raisins.
Put milk in small bowl, add eggs, and using whisk or fork, mix to blend well. Pour milk mixture over bread and raisins in baking pan.
Set aside for about 15 minutes for bread to absorb liquid.
Bake in oven for about 30 minutes, or until top is golden brown.
Serve the pudding while still warm in individual dessert bowls.
It is eaten plain or with cream poured over it.
A CLASSIC SOUTHERN RECIPE, CORNMEAL HOECAKES ARE LITTLE PAN FRIED CORNMEAL MEDALLIONS THAT ARE AT HOME AS BREAKFAST.
Are you looking for something truly nifty to make for lunch or dinner? I know that I am almost on a daily basis. I like to keep my food fun and unique. Some folks eat the same thing every day of the week but I just can’t do that. That would be too monotonous for my family. A while back, I discovered this wonderful recipe for cornbread pan sandwiches. They are simply great!
You won’t believe how easy they are to make, especially if you are pressed for time. All you do is layer all of your ingredients into a greased pan, bake, and there you have it!
If you have picky little eaters like I do then this is a great lunch or dinner option for your family. Kids usually like ham and cheese and they always enjoy something sweet. The cornbread is a bit sweet so that is a plus. If your kids don’t like ham to swap it out for a lunchmeat that they do like such as turkey or chicken breast.
Ingredients :
2/3 cup cornmeal
1/3 cup self-rising flour
1/3 cup low-fat buttermilk
1 large egg
oil for frying (I used about 3 tbsp coconut oil, but you can use whatever you like)
Directions :
Combine the first 4 ingredients together in a bowl, mixing well.
The mixture should be very moist but not soupy. Heat oil in skillet and drop by spoonfuls into oil.
Cook till brown on one side and flip (it cook’s kind of like a pancake) to brown on the other side.
Place on plate with paper towels and blot any excess oil.
Don’t forget to share!
Ingredients :
1 loaf french bread
1 qt TruMoo milk
3 eggs
1 1/2 c sugar
1 Ocean Spray craisins
2 Tbsp McCormick vanilla
3 Tbsp butter
BOURBON SAUCE
1 stick Land O Lakes butter
1 c Domino sugar
1 Eggland’s Best egg, beaten
3 Tbsp bourbon whiskey
Instructions :
Tear bread in pieces and soak in milk at least one hour. Beat eggs with sugar and vanilla. Add to bread mixture. Stir in raisins.
Melt 3 Tablespoons butter in oblong baking dish. Pour pudding into dish and bake at 350 degrees for 1 hour. Let cool then cut into serving cubes and place in bowls. Top with Bourbon Sauce.
Bourbon Sauce:
In a saucepan, mix 1 Cup Sugar, 1 Stick Butter, 1 egg beaten and 3 Tablespoons Bourbon. Cook on low heat until sugar has dissolved stirring constantly.
Quick Tip: This pudding is even better if the bread you use is a tad stale.
NOTE :
” Please note that some meals are better to be prepared every once in a while because of some ingredients like meat, cheese, lot of sugar, fats..etc.
Having meals with these ingredients all the time may damage your health. ”
This is a great tasting loaf, fruity and nutty at the same time.
Ingredients
2 eggs
1/2 cup melted butter
1 cup white sugar
1 cup crushed pineapple with juice
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla.
In a separate bowl put flour, baking powder, soda, salt, and walnuts. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5x3 inch loaf pan.
Bake in 350 degrees F (175 degrees C) oven for 1 hour. Test with toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.
Prep 10 m Cook 1 h Ready In 1 h 20 m 12 servings
Per Serving: 286 calories; 12 g fat; 41 g carbohydrates; 4.7 g protein; 51 mg cholesterol; 387 mg sodium.
INGREDIENTS :
5½ cups (about 1½ pounds) thinly sliced (about ¼-inch) pickling cucumbers
1½ tablespoons kosher salt1 cup thinly sliced sweet onion
1 cup (198 grams) granulated sugar
1 cup (240 ml) white vinegar
½ cup (120 ml) apple cider vinegar
¼ cup (50 grams) light brown sugar
1½ teaspoons mustard seeds½ teaspoon celery seeds
1/8 teaspoon ground turmeric
DIRECTIONS :
1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.
2. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.
Note: The jars pictured in the post above are Bormioli jars – love them!
This is a really fun recipe activity for the kids to help in the kitchen!
Serves: 2 mini loaves or 1 full size loaf
Ingredients
3 C all purpose flour, divided
3 Tbsp white sugar
1 (.25) package rapid rise yeast (2¼ tsp)
1 C warm water
3 Tbsp olive oil or vegetable oil
1½ tsp salt
Instructions
In a resealable plastic bag place 1 C flour, sugar and yeast and add in warm water.
Squeeze air out of the bag and seal.
Squish with your hands until well mixed together.
Let it rest for 10 minutes at room temperature. Bubbles will form.
Open bag and put in 1 C of flour, oil and salt.
Seal bag again and squish until well blended.
Add last cup of flour and continue mixing in the same manner until well blended.
Remove dough from bag and put onto a lightly floured surface.
Knead for 5-10 minutes or until smooth.
Divide dough in half and place each half into a greased mini loaf pan. Or make one large loaf
Cover with a towel and allow to rise for about 30 minutes.
Bake in a 375 degree oven for 25-30 minutes or until bread is golden brown.