Mom made this up from what she had on hand one night; take for granted that the measurements are inexact. Basically, toss in as much as you need until the mixture looks right to you. Mom also talked about making this dessert with a splash of peach liqueur or schnapps added to the sauce, or maybe trying a cherry version with fresh pitted cherries and … Continue reading Mom’s Pound Cake Dessert
This is Jim’s mom’s recipe – much closer to the traditional “one pound eggs, one pound sugar, one pound flour” recipe that gave this cake its name. Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla and stir. Gradually add flour, and pour into buttered tube pan. Bake at … Continue reading Jim’s Pound Cake
Mom, with our lifelong friend and satellite sister Peggy Miles Hulstine Mom’s recipe … although she did have a serious weakness for Sara Lee’s version. Preheat oven to 350 degrees. Butter and flour a Bundt pan, or two large loaf pans. Cream butter and sugar; add eggs one at a time, beating after each. Add vanilla to milk, and baking powder and salt to flour; … Continue reading Pound Cake
I was going to post a group of brownie recipes … but to be honest, post-Valentine’s Day, I’ve had enough chocolate for a while. This weekend’s group of recipes for pound cake include our family standards, and all of them are wonderful. Continue reading for this weekend, pound cakes
Preheat oven to 350 degrees. Soak bread cubes in water, lemon juice and lemon zest. Cream butter with ½ cup of the sugar; add beaten egg yolks. Fold into bread mixture. Pour into buttered 1-quart baking dish; set dish in pan of hot water and bake at 350 degrees for 35 minutes. While pudding is baking, beat egg whites at high speed until soft peaks … Continue reading Lemon Meringue Bread Pudding
Preheat oven to 350 degrees. Spread butter on both sides of bread slices, and cut bread into half-inch cubes. Slightly beat egg yolks. Combine egg yolks with nectar and ¼ cup sugar; add bread cubes and stir until moistened. Place half of mixture into a 1½ quart casserole. Top with banana slices and cover with remaining bread mixture. Bake at 350 degrees for 35 minutes. … Continue reading Banana Bread Pudding with Meringue
You will need a double boiler for this, or find a wide stockpot that you can top with a metal mixing bowl. We strongly recommend against trying to cook this in a saucepan over direct heat, as it will easily scorch. It’s also wise to have a candy thermometer handy if you’re not familiar with what milk looks like at “scalding point.” It’s about 180 … Continue reading Crème Anglaise
Works beautifully for ice cream, spice cake, and of course, bread puddings. In heavy saucepan, combine all ingredients. Cook over low heat until thick. Store in refrigerator, and stir before using. Makes 1 cup. from Ania Continue reading Butterscotch Sauce
There’s a butterscotch variation for this, below. Preheat oven to 350 degrees. In a large bowl, soak bread in milk for 5 minutes. Add ¾ cup sugar, 1 tablespoon butter, and ¼ teaspoon salt. Pour beaten eggs over the bread mix; add vanilla and mix well. Add raisins if desired. Pour into buttered 1½ quart baking pan. Set pan in a shallow tray of of … Continue reading Bread Pudding with Lemon Sauce
Preheat oven to 350 degrees. Butter a 9 x 13 baking pan. In saucepan, heat milk and butter until butter is melted. In large bowl, combine bread and pineapple. Pour heated milk over bread and stir; let stand until liquid is absorbed. In separate bowl, combine salt, sugar, spices, eggs and vanilla. Pour over bread; then put bread mix into baking pan. Bake at 350 … Continue reading Bread Pudding
Around Our Table 