Sticky Toffee Pudding

Watch the video.

• 1 cup plus 1 tbsp flour
• 1 tsp baking powder
• 3/4 cup chopped dates (or more if you wish)
• 1 tsp baking soda
• 4 tbsps soft butter
• 3/4 cup sugar
• 1 egg
• 1 tsp vanilla

Butter a 10″ round or square pan.

Put the dates in a bown and add 1-1/4 cups boiling water along with the baking soda.  Set aside.

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Indian Pudding

2 cups milk

1/2 cup yellow corn meal

1 large egg

1/4 tsp salt

1/2 cup dark molasses

1/2 tsp grated fresh ginger

1 cinnamon stick

1 vanilla bean

Pour milk into a saucepan and add the ginger, cinnamon and vanilla.  Bring to a simmer but do not boil.

In a bowl combine the cornmeal and 1 cup water and mix well.  Add the egg and salt and mix well.

Strain the milk, removing the vanilla and any ginger pieces.  Pour milk back into the pan and add the cornmeal

mixture along with the molasses.

Cook over medium heat until thick but do not boil.

Pour into a well buttered 2 quart pan.  Bake at 300 degrees for abut 1 hours until mixture is set

Remove – serve warm with either whipped cream or vanilla ice cream

 

Chocolate Caramel Custard

1/2 cup sugar

1 tbsps water

1 tbsps lemon juice

1 cup milk

2 oz semisweet choc

2 eggs plus 2 egg yolks

In a small saucepan, combine 1/4 cup sugar, water and juice.  Heat over medium while the mixture bubbles,

until it begins to turn a light amber brown.  Immediately divide among 4 ramekins and swirl to coat.

Works fast as this stuff hardens quickly.

In another saucepan, heat the milk and chocolate until the chocolate in melted.  Remove and cool slightly.

In a mixture, beat the eggs, the yolks, the remaining 1/4 cup of sugar until thickened and smooth.  Pour

the chocolate mixture into the eggs – slowly to temper – and mix well.  Skim as much “foam” off the top of

the mixture as you can and then pour the mixture evenly into the cups.  Put into a baking dish and pour

boiling water halfway up the sides of the ramekins.  Bake at 350 degrees for about 30 minutes until set.

Remove from oven and then remove the ramekins from the water bath and cool slightly.

To unmold, run a knife around the sides and invert onto a plate – may be served warm or cold.

Mom’s Strawberry Pudding

10 oz frozen strawberries in syrup – drained – reserve both strawberries and syrup

Put the strawberries in a food processor and pulse 3-4 times

In a small saucepan, mix the syrup with 1 tbsps gelatin and heat 2-3 minutes until gelatin is dissolved

Add the syrup to the strawberries in the food processor and process 3-4 times

In a cold mixer bowl, put 1 cup heavy cream and beat till soft peaks

Fold the cream into the strawberry mixture.  Spoon in individual serving cups and refrigerate at least

2-3 hours until set.  Decorate as desired and enjoy!

Pecan Sticky Buns

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Sticky buns are a dessert or breakfast sweet roll that generally consist of rolled pieces of leavened dough — sometimes containing brown sugar or cinnamon — which are then compressed together to form a … Wikipedia

• 1/3 cup milk
• 2-1/2 tsp yeast
• 3-1/2 cups flour
• 1/3 cup sugar
• 1-1/2 tsp ssalt
• 5 large eggs
• 1/2 lb butter

Heat milk to 100 degrees.  Sprinkle yeast over and set aside for 10 minutes to proof.

Kolache

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A Kolach is a type of pastry that holds a dollop of fruit, rimmed by a puffy pillow of supple dough. Originating as a semisweet wedding dessert from Central Europe, they have become popular in parts of the United States. Wikipedia

• 1-1/2 stick butter
• 3/4 cup milk
• 1/4 cup water
• 1 tsp vanilla

Put butter and milk into a cup and melt till warm but not hot.  Add the water and vanilla.  Set aside.