Some bread puddings are made with bourbon or another libation, others can be made with a fruit juice such as orange juice Start by combining 3/4 cup of mixed diced dried fruits with 3/4 Tbsp of water and 2 Tbsp orange juice in a small saucepan Bring to a simmer over medium heat and remove from the heat so a peeled – quartered – cored and cross sliced ripe pear can be added let the warmed fruits cool Spray a 9″ x 11″ baking dish with non stick spray and scatter the bread in an even layer in the pan Spoon the soaked fruit evenly on top In another medium size bowl, whisk together 1/2 cup of granulated sugar, 3/4 tsp cinnamon, 1/4 tsp nutmeg – whisk in 3 cups of low fat 1% milk, 2 large eggs, 1 large egg white, 2 tsp almond extract and 1 tsp grated orange zest Pour over the bread-pressing down the cubes to soak up the liquid-cover with foil and let stand for 30 minutes Preheat the oven to 350F and pull the oven rack partly out Place a large roasting pan on the rack and place the bread pudding inside it Carefully pour enough hot water into the roasting pan to fill it halfway up the sides of the baking dish Bake….covered for 30 minutes – uncover and continue baking until puffed and golden, about another 30 minutes Remove from the pan and let cool Serve warm, sifting a little more confectioner’s sugar on top if you wish You can always make the pudding ahead of time and store it in the refrigerator overnight until your ready to add to it and bake it Try to select dried fruits that are colorful and festive….and most of all share it with good friends and family during the holiday season…. with best wishes to all Happy Holidays!
this may be a good time to take a healthy, nutrious high energy injection. This green drink is dominated by watercress, which can be found at any grocery store, while the mint-cucumber combination gives you something tasty to think about Start with a bunch of watercress and fill the blender with it add a peeled lime with 1/4 cucumber – seeds removed – and four mint leaves pour in a half cup of water and a handful of ice on top of the watercress place a green apple on top and 1/2 banana (optional) if you want Blend until smooth and pour into a tall glass try to savor the mint flavored spiciness as it is slowly sipped…. on a long break Prepare to return to the holiday madness
You can make the bread with raisins – cranberries – currents or other dried fruits if you choose Preheat the oven to 350F Spray a baking sheet with nonstick spray and lightly dust with flour Combine 2 cups all purpose flour with 3 Tbsp sugar, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp baking soda in a large bowl Cut in 2 Tbsp unsalted butter until the mixture is crumbly Stir in 1/2 cup of raisins (or cranberries or currants) and 1 tsp caraway seeds if you wish Add 1 cup of low fat buttermilk and stir until the ingredients are moistened Knead the mixture in a bowl until it forms a dough – 5-6 times or zip it in a food processor – 5-6 whirls Shape into a 6″circle and transfer to the baking sheet….Now take a sharp knife and cut a 1/2 inch deep X over the surface of the loaf Bake until golden brown and a toothpick inserted in the center comes out clean, 45 – 50 minutes Serve warm with a soup or a salad or let it cool and serve with a cup of afternoon tea or serve unexpected evening guests – with a cup of coffee You may have seen this recipe in other places called irish soda bread!
This cakelike bread can be given as a gift or saved for a desert with coffee. Leftovers taste great the next day for breakfast, too Preheat the oven to 350F In a medium bowl, beat six eggs, 1/2 cup granulated sugar and 1 tspn almond extract until pale and frothy Set aside In a large bowl, stir 3 cups of flour, 1/2 tsp salt, and 4 tsp baking powder – add 12 Tbsp softened butter (1 1/2 stick) and mix until a crumbly mixture is formed (you may want to use an electric blender) Gradually beat in the egg mixture and add up to 1/2 cup of remaining flour to form a soft dough that is dry on the outside but sticky on the inside Gently roll the dough into a log about 15″ by 2″ and place on a baking sheet Bring the ends together to form a circle – pinching the dough together to seal the ends Place in the oven and bake until the bread is a light golden brown….about 30 minutes Remove from oven and allow to cool completely In a small bowl, mix 1 1/2 cups of confection sugar, 2 Tbsp milk and 1/2 tsp lemon extract, until smooth Drizzle the icing back and forth over the bread for a decorative topping and allow to set for 30 minutes before slicing and serving
Christmas is coming – only 18 more days until Christmas Eve. This is the time of year that baking skills can be practiced, so I usually start by bringing out the four and yeast and baking soda. However, this sangria tomato compote sauce is so inspired that it seemed a good idea to start the high holiday season with it. This recipe should serve four To make the sauce, stir together 1/4 cup of sugar, 2 Tbsp fresh lemon juice, 2 Tbsp balsamic vinegar and 2 Tbsp dry red wine, in a large nonstick skillet Bring to a boil over medium-high heat and stir in 1 lb of strawberries already hulled and cut into quarters along with 1 lb of cored and quartered tomatos Reduce the heat to maintain a steady simmer Simmer, stirring occasionally, until the tomatos are very soft – about twenty minutes Strain through a mesh sieve and reserve the liquid To make the compote, first wipe out the skillet, heat it over high heat and coat the bottom with 1/2 tsp of oil Add 1 cup of grape tomatos that have been cut in half and cook – shaking the pan until they begin to blister (1 minute) Remove them from the heat so they don’t start breaking down and add 1 Tbsp sugar and 1 Tbsp unsalted butter Shake the pan to toss until the mixture is bubbly and caramelized and the tomatos are glossy and glazed Serve the sangria sauce in four serving dishes add a scoop of ice cream in the center Spoon the tomato compote on top and let me know how good it is!!!