Savory Bread and Butter Pudding

8 eggs
1 cup milk
1 cup plain yogurt
1 cup shredded cheese
1 tablespoon Dijon mustard
salt and pepper
6 slices bread (stale is OK), cut into quarters
butter

Any other ingredients of choice (vegetables, ham, etc.)


Whisk together eggs, milk, and yogurt. Add cheese, mustard, and salt and pepper.

In a buttered baking dish, layer bread, then optional ingredients. Pour over egg cheese mixture.

Bake at 350 for 30 minutes.
see Pioneer Woman for pics.

Orange Marmalade Rolls

1/2 recipe Pioneer Woman’s Cinnamon Roll Dough
8 tablespoons orange marmalade
1/2 cup melted butter
1 cup brown sugar
1/2 teaspoon salt

Orange Glaze:
2 pounds powdered sugar
6 tablespoons melted butter
1/2 cup milk
1/2 cup orange juice
dash of salt


Roll dough into a long rectangle. Spread marmalade over the top. Pour on butter, then sprinkle on the brown sugar evenly. Sprinkle with salt.

Beginning at the long side farthest from you, roll the dough in a long roll toward you, being careful to keep it tucked in tightly. Pinch the edge to seal it.

Cut rolls into 1 to 1 1/2 inch rolls and place into buttered pans. Allow to rise for 20 minutes.

Bake at 375 for 15-18 minutes or until golden brown. As they cook, make orange glaze. Mix together all glaze ingredients, thinning with more milk or juice to make mixture thin enough to be pourable.

When the rolls are done cooking, remove them from the over and immediately drizzle orange glaze over the top.
See Pioneer Woman site for pics.

Cinnamon Rolls with Maple Glaze

1 quart whole milk
1 cup vegetable oil
1 cup sugar
2 packages Active Dry Yeast
8 + 1 cups all purpose flour
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 heaping teaspoon salt
1 1/2 – 2 cups melted butter
1 cup sugar
generous sprinkling of cinnamon

Maple Frosting:
1 bag powdered sugar
2 teaspoons maple flavoring
1/2 cup milk
1/4 cup melted butter
1/4 cup brewed coffee
1/8 teaspoon salt


Mix milk, vegetable oil, and sugar in a pan. Scald mixture, remove from ehat, and let cool 45 minutes to 1 hour. When the mxutre is lukewarm to warm (but not hot), sprinkle in both packages of yeast. Let sit for a minute, then add 8 cups of flour. Stir together and let rise for at least an hour.

Add 1 more cup of flour, baking powser, baking soda, and salt. Sitr mixture together (At this point, you could leave the dought refrigerated overnight. If it rises out of the pan, punch it down.).

Sprinkle surface generously with flour. Take half the dough and form a rectangle. Then roll the dought thin, maintaining a general rectangle shape. Drizzle 1 1/2 to 2 cups melted butter over dough. Sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Starting at the opposite end, roll dough in a neat line toward you. Keep the roll relatively tight as you go. Pinch the seam to the roll to seal it.

Spread 1 tablespoon of melted butter in seven foil cake pans. Begin cutting rolls approximately 3/4 to an inch thick and laying them in buttered pans.

Repeat process with other half of dough.

Let roll s rise for 20-30 minutes, then bake at 400 degrees until light golden brown; about 15-18 minutes.

For the frosting, mix all the ingredients and stir until smooth. It should be thick but pourable. Generously drizzle over warm rolls.
See Pioneer Woman site for pics.

Caramel Apple Sticky Buns

Rolls:
2 cups whole milk
1/2 cup sugar
1/2 cup canola oil
1 package (2 1/4 teaspoons) active dry yeast
4 cups flour
1/2 cup flour
2 teaspoons salt
Scant 1/2 teaspoon baking soda
Heaping 1/2 teaspoon baking powder
3/4 cup melted butter
3/4 cup sugar
4 tablespoons ground cinnamon

Caramel Topping:
1 stick regular/salted butter
1 1/2 cups packed brown sugar
1 tablespoon dark brown corn syrup
2 tablespoons cream
2 tablespoons apple brandy OR apple juice (optional)
1 Granny Smith apple, peeled and finely diced.


To make the dough: heat milk, oil, and sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour and dry ingredients. Set aside.

To make the caramel topping: add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside.

To make the rolls: roll out half the dough into a large rectangle. Pour on half the melted butter, half the sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.

To assemble: Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping. Sprinkle dice apple over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes. Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.

(Repeat with other half of dough if desired, or save dough in the fridge for another use.)

Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving.

from Pioneer Woman (see site for pics).

Replace apple with pecan for traditional pecan rolls.

Maple Cream Sauce

1 1/2 cups heavy cream
5 tablespoons maple syrup
3 tablespoons light Caro corn syrup


Pour cream into a saucepan. Add maple syrup and corn syrup. Stir together and cook over moderate heat, stirring constantly, until thickened and reduced by about 1/3. This should take about 15 minutes. No need to stir vigorously or anything; just enough to prevent sauce from sticking to the pan.

Chill in fridge until it?s cold and thick or set the saucepan into a small bowl of ice. Stir sauce; as you stir, it will cool and thicken. Within about fifteen minutes, it?s cold!
from Pioneer Woman. She bakes a peach crisp with maple syrup in it, then serves it with this sauce.

Cinnamon Rolls

Dough:
1 cup whole milk
3 tablespoons unsalted butter
3 1/2 cups (or more) unbleached all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise yeast
1 teaspoon salt
Nonstick vegetable oil spray

Filling:
3/4 cup (packed) golden brown sugar
2 tablespoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, room temperature

Glaze:
4 ounces cream cheese, room temperature
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract


For dough:
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120 F to 130 F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.

Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

For filling:
Mix brown sugar and cinnamon in medium bowl.

Punch down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).

Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.

Position rack in center of oven and preheat to 375?F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

For glaze:
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

Texas Sheet Cake

Cake
2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 pound (2 sticks) butter
4 heaping tablespoons cocoa powder

Icing
1 3/4 sticks butter
4 heaping tablespoon cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup finely chopped pecans (optional)


Preheat oven to 350 F.

In a large bowl, combine the flour, sugar, and salt. Stir together and set aside.

In another bowl, mix the buttermilk, eggs, vanilla, and baking soda. Mix with a fork and set aside.

In a medium saucepan, melt the butter and add the cocoa.

Whisk together to combine. Meanwhile, bring 1 cup of water to a boil.

When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat.

Pour the chocolate mixture into the flour mixture.

Stir together for a moment to cool the chocolate, then pour in the egg mixture.

Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.

While the cake is baking make the icing. Melt the butter in a saucepan over medium-low heat. (I just wash out the same one I used for the cake. Makes me feel responsible and productive.)

Add the cocoa powder and stir until smooth.

Add the milk and vanilla.

Add the powdered sugar. Stir together.

Dump in the chopped pecans and stir until well combined.

Immediately after removing the cake from the oven, pour the warm icing over the top. You’ll want to avoid doing much spreading, so try to distribute it as evenly as possible.

See Pioneer Woman for pics.

Tiramisu Bread Pudding

12 ounces bread (brioche, challah or white), preferably stale
2 cups whole milk
1 1/4 cup heavy cream
1/2 cup strong brewed coffee, cooled
6 tablespoons dark rum
3 large eggs
4 large egg yolks
1/2 cup sugar
6 ounces bittersweet chocolate, finely chopped
tiramisu cream for serving (see related recipe)


Have a 9-x-13 inch baking pan at hand (a Pyrex pan is perfect here), as well as a roasting pan big enough to hold the baking pan and how water. Line the roasting pan with a double thickness of paper towels.

Cut the bread into 1-inch cubes. If the bread is stale, put it into the baking pan. If it is not stale, spread it out on a a baking sheet lined with parchment or a silicone mat and bake in a 350-degree-F oven to “stale” it for 10 minutes, then toss into the pan.

Bring the milk and cream just to a boil.

Fill a teakettle with water and put it on to boil; when the water boils, turn off the heat. Meanwhile, whisk the eggs, yolks, rum, brewed coffee and sugar together in a bow. Still whisking, slowly drizzle in about one quarter of the hot milk mixture–this will temper, or warm, the eggs so they don’t curdle. Whisking all the while slowly pour in the rest of the hot milk. Add the chocolate and whisk it in gently until it is melted and the custard is smooth. Rap the bowl against the counter to pop bubbles that might have formed, then pour the custard over the bread and press the bread gently with the back of a spoon to help cover it with liquid. Leave the pan on the counter, giving the bread the back-of-the-spoon treatment now and then, for 30 minutes.

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 350 degrees. F.

Slide the pan setup into the oven and very carefully pour enough how water into the roasting pan to come halfway up the sides of the pudding pan. Bake for 35 to 45 minutes, or until the pudding is uniformly puffed, the top is dull and dry and a thin knife inserted deep into the center comes out clean. Transfer the baking pan to a rack and cool to room temperature.

To Assemble
Refrigerate the bread pudding for 1 hour to let it firm up. Cut it in half and place it on a plate. Top with 1/2 tiramisu cream and sift 1 tbsp cocoa powder over the top. At this point, you can either put it back in the fridge to let the cream firm up a bit (an hour would be fine) and then top it with the other half of the bread pudding, or just immediately top it with the other half (but the cream will spill out of the sides a bit!). Top the second half with the remaining tiramisu cream and, again, add 1 tbsp sifted cocoa powder. You can also top it with shaved chocolate. Refrigerate 6-24 hours.
Serve with Tiramisu Cream.

Tres Leches

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 eggs
1 cup sugar
1 teaspoon vanilla
1/3 cup milk
1 can evaporated milk
1 can sweetened condensed milk
1/4 cup heavy cream
1 pint heavy cream, for whipping
3 tablespoons sugar


Preheat oven to 350 degrees.

Spray 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl.

Separate eggs.Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla.

Pour egg yolk mixture over flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With mixer on, pour in 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into other mixture very gently until just combined.
Pour into prepared pan and spread to even out surface.

Bake for 35 to 45 minutes or until toothpick comes out clean.

Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and 1/2 cup heavy cream in a small pitcher.

When cake is cool, pierce the surface with a fork several times.

Slowly drizzle all but about 1 cup of the milk mixture?try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes.

Whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.

Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

See Pioneer Woman for pics.

Tres Leches

1 1/4 cup cake flour
1 teaspoon baking powder
1 cup sugar
1/3 cup oil
5 eggs, large
1 teaspoon plus 1 teaspoon vanilla extract
1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
1 tablespoon rum
1 pinch salt
optional garnishes- fresh berries or cinnamon


Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.

Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.

Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.

In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.

Top with a sprinkle of cinnamon or garnish with fresh berries.

New Orleans Style Bread Pudding

Bourbon Sauce:

1/2 cup (1 stick) butter, melted
1 cup sugar
1 egg
1 cup Kentucky bourbon whiskey

Bread Pudding:

1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
1 qt milk
3 eggs, lightly beaten
2 cups sugar
2 Tbsp vanilla
1 cup raisins (soaked overnight in 1/4 cup bourbon)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
3 Tbsp unsalted butter, melted


Bourbon Sauce:

In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon to taste. Remove from heat and let cool. Whisk before serving. The sauce should be soft, creamy, and smooth.

Bread Pudding:

Preheat oven to 350 F.

Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.

Pour butter into the bottom of a 9×13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350?F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.

Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.

Chili Flavored Salsa

1 can tomatoes (28-ounce; or about a pound of fresh Roma tomatoes, peeled and chopped)
2 Serrano peppers, diced (or you can substitute 2 jalape?os, which are milder.)
1 cup of cilantro leaves
2 cloves of garlic, minced
1/4 cup diced onion
2 tablespoons of chili powder (add more to taste, if you like)
Salt to taste
A dash of sugar
Juice from 1/2 lime


Put all ingredients in the blender and blend until smooth. Taste and adjust spices if needed.

SITCA Kao Phad Pak Rum (Fried Rice with Mixed Vegetables)

1 tablespoon soy oil
2 eggs
1 cup steamed rice
1 diced black mushroom
1/4 cup snow peas or long beans
1/4 cup baby corn, diced
1/4 cup carrots, diced
1/4 cup white onion, diced
1 tomato cut into eighths
1/2 cup kale, broccoli, or bok choy
1 teaspoon fish sauce
2 teaspoons soy sauce
1 teaspoon Maggi sauce
1/2 teaspoon cane sugar
1/4 teaspoon white pepper
1-2 teaspoons deep fried garlic


Heat oil in wok. Scramble eggs.

Add rice and stir until rice separates.

Add all vegetables. Stir 1 minute.

Add remaining ingredients.
Serves 2 people.

SITCA Chu Che Curry Paste

1 large dried red chili (for color), soaked for about 15 minutes
5 small hot dried chilies (for heat) or 2 teaspoons chili powder
1/2 teaspoon fresh tumeric root or 1 teaspoon ground
1 teaspoon galanga (spicy ginger)
1/2 teaspoon aromatic ginger (Chinese)
1 tablespoon lemongrass
1 tablespoon garlic (3 cloves)
1 tablespoon shallot (2 cloves)
1/4 teaspoon salt
1 teaspoon shrimp paste


Combine everything except shrimp paste in blender. Add shrimp paste just before cooking.

SITCA Chu Che Pla (Chu Che Fish Curry)

1 cup fish fillets (or beef, pork, chicken, shrimp, or deep fried fish), cut into bite sized pieces
2 tablespoons chu che curry paste
2 kaffir lime leaves, sliced finely
1/3 cup sweet or holy basil
1/2 large red chilie, thinly sliced
1 cup coconut milk
1-2 teaspoons fish sauce
1/2 teaspoon cane sugar
1/4 teaspoon white or black pepper
1/4 cup chicken stock
1 tablespoon soy oil
sweet basil and fresh red chili for garnish


Heat oil in wok. Add curry paste and stock and stir until fragrant.

Add coconut cream, kaffir lime, basil, and chili. Stir fry 1 minute.

Add fish sauce, cane sugar, pepper, and fish. Avoid breaking up fish. Cook 2 minutes, stirring occasionally.

Serve hot, garnished with sweet basil and chili slices.

SITCA Tom Kha (Thai Coconut Milk Soup)

1 cup shrimp, fish, chicken, or vegetables
1 cup straw mushrooms
3 cherry tomatoes cut in halves or fourths
2 kaffir lime leaves torn in half
2 tablespoons fresh galangal, thinly sliced
2 shallots, thickly sliced
1 lemon grass stalk, thickly sliced
3 hot chilies, cut in half or crushed
1 crushed coriander root or 2 stems
1/4 cup coriander stems and leaves, chopped
1/4 spring onion cut into 1-inch pieces
6 small red hot chilies
1 tablespoon Thai chili paste
1 tablespoon fish sauce
1 tablespoon lime juice
2 1/2 cups coconut milk


In a pot, heat coconut milk on medium heat until it boils.

Add lemon greass, kaffir lime leaves, galangal, chilies, shallots, coriander root, and chili paste. Boil about 1 minutes.

Add mushrooms and tomatoes and boil 1 minute.

Add all the seafood, chicken, or vegetables and boil for 30 seconds.

Add fish sauce, chilies, spring onion, and coriander. Remove from heat. Add lime juice.
For tom yum, add 1 tablespoon tom yum paste, omit coconut milk, and use 2 1/4 cups chicken stock.

SITCA Gai Ta-Krai (Chicken and Shrimp Cakes)

1 cup chicken breast, minced in blender
1/4 cup shrimp, minced in blender
1 clove garlic, chopped finely
1 teaspoon chopped coriander root or 2 teaspoons stems and leaves
2 tablespoons fresh lemon grass, very finely sliced
1 fresh kaffir lime leaf
1 egg yolk
2 teaspoons dry sherry or cooking wine
1 teaspoon fish sauce
1 teaspoon light soy sauce
1/2 teaspoon cane sugar
1 teaspoon sesame oil
1/4 teaspoon black or white pepper
1/2 cup panko

For serving:
1 teaspoon deep fried garlic for garnish
coriander leaves for garnish
1/2 cup soy or vegetable oil
1/2 cup Thai sweet and sour chili sauce for serving


Combine all ingrediients except panko, mixing well with fingers. Divide mixture by 5. Form into patties between the palms of your hands. Coat patties with bread crumbs.

Heat oil in wok. Add patties and fry 2 minutes until golden.

Savory Leek Bread Pudding

2 cups 1/2-inch-thick slices leeks, white and light green parts only, cleaned and rinsed
Kosher salt
4 tablespoons (2 ounces) unsalted butter
Freshly ground black pepper
12 cups 1-inch-cubed crustless brioche or Pullman loaf
1 tablespoon finely chopped chives
1 teaspoon fresh thyme leaves
3 large eggs
3 cups whole milk
3 cups heavy cream
Freshly grated nutmeg
1 cup shredded Comt? or Emmenthaler cheese


Place a medium saute pan over medium-high heat, drain excess water from leeks, and add to pan. Season with salt, and saute until leeks begin to soften, about 5 minutes, then reduce heat to medium-low. Stir in butter. Cover and cook, stirring occasionally, until leeks are very soft, about 30 minutes. Adjust salt and pepper to taste.

Preheat oven to 350 degrees. While leeks are cooking, spread bread cubes on a baking sheet and bake until dry and pale gold, about 20 minutes, turning pan about halfway through. Transfer to a large bowl, leaving the oven on.

Add leeks, chives and thyme to the bowl of bread; toss well. In another large bowl, lightly whisk the eggs, then whisk in milk, cream, a generous pinch of salt, pepper to taste and a pinch of nutmeg.

Sprinkle 1/4 cup shredded cheese in bottom of a 9-by-13-inch baking pan. Spread 1/2 of bread mixture in pan, and sprinkle with another 1/4 cup cheese. Spread remaining bread mixture in pan, and sprinkle with another 1/4 cup cheese. Pour in enough milk mixture to cover bread, and gently press on bread so milk soaks in. Let rest 15 minutes.

Add remaining milk mixture, letting some bread cubes protrude. Sprinkle with salt and remaining cheese. Bake until pudding is set and top is brown and bubbling, about 1 1/2 hours. Serve hot.