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| Topic Started: Mar 22 2014, 05:42 PM (15,924 Views) | |
| U Thant | Sep 24 2014, 07:09 PM Post #401 |
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Gotta use dark red kidney beans plus add a bit of Swansons' seafood broth...usually found at most 99 cents/Dollar Tree stores Edited by U Thant, Sep 24 2014, 07:11 PM.
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| Moon Pie | Sep 25 2014, 03:02 PM Post #402 |
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Red Beans and Rice, one of my favorite meals.
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| U Thant | Sep 25 2014, 04:09 PM Post #403 |
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| Plus 1 | Sep 27 2014, 09:24 AM Post #404 |
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:-) I did put the dressing information on here! |
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| jelly pastries | Sep 27 2014, 04:34 PM Post #405 |
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Here's a recipe for pumpkin bread..a nice fall treat..may try it when it gets cold..and i dont feel guilty eating it... Pumpkin Bread Pudding From Martha Stewart Living Omnimedia Beneath this bread pudding's crusty golden top, soft cinnamon ginger-and-pumpkin spiced custard provides a robust treat. A sprinkle of confectioners' sugar brightens the brown hues of baked bread and bourbon-soaked raisins (or, if you prefer to omit the bourbon, simply double the amount of hot water). Serve the miniature puddings in front of a crackling fire with tall glasses of cold milk. -- Pumpkin bread pudding Courtesy of Martha Stewart Serves: 6 Oven Temp: 350 Ingredients Unsalted butter, room temperature, for ramekins 6 tablespoon(s) dark-brown sugar 1 cup(s) raisins 1/3 cup(s) bourbon 1/3 cup(s) hot water 1 can(s) (15-ounce) pumpkin puree 4 large eggs 1 cup(s) granulated sugar 1 1/2 cup(s) milk 2 teaspoon(s) pure vanilla extract 1 teaspoon(s) ground cinnamon teaspoon(s) ground ginger 1/4 teaspoon(s) ground allspice 1 pinch(s) salt 1 loaf(s) (12-ounce) day-old brioche or challah bread, cut into 3/4-inch cubes Confectioners' sugar, for dusting Directions Preheat oven to 350 degrees F. Butter six 10-ounce ramekins or custard cups, and sprinkle each with 1 tablespoon brown sugar, and set aside on a baking sheet. Place raisins in a small bowl, and cover with bourbon, if using, and the hot water; let soak until plump, about 20 minutes. Drain; set aside. In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt. Toss in the bread cubes, and stir gently to evenly coat; let stand a few minutes. Fold in the raisins. Divide among prepared dishes, pressing down slightly to make level. Bake until custard is set in the center and top is golden, about 40 minutes. If bread browns too quickly, cover loosely with aluminum foil. Remove from oven; let cool slightly. To serve, un-mold onto plates; dust with confectioners' sugar. |
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| Snidely Whiplash | Sep 27 2014, 10:56 PM Post #406 |
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I have got to try this. Also can't wait to see your alternative recipe.
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| Plus 1 | Sep 28 2014, 09:34 AM Post #407 |
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Sounds delightful. I might make this at the Center for the kids to enjoy. :-) |
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| Plus 1 | Sep 28 2014, 09:42 AM Post #408 |
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I haven't tried it yet, but here is my alternate. I'll let you know how it turned out when I make it. :-) I'm going to use ground steel cut oatmeal vs. graham crackers. Less sugar & it will be gluten free, too, at that point. I'm going to use pure maple syrup in the place of brown sugar. It's lower on the glycemic index. I'm going to find & use peanut butter with the least amount of sugar in it. I'm going to drizzle the melted chocolate on top, instead of dumping and spreading the whole bag of chips! I can use 1/3 of the bag, less sugar but it will still have a chocolate flavor. I'm confident it will still taste great but this is a better way to make them. Edited by Plus 1, Sep 28 2014, 09:43 AM.
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| VoiceofReason | Sep 28 2014, 10:40 AM Post #409 |
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Those are great ideas on how to make it a bit healthier. You can easily make peanut butter: shell 'em then grind 'em. You control the salt content and you need nothing else. I use a Vitamix blender. |
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| Amber | Oct 1 2014, 12:25 PM Post #410 |
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Great post |
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2:55 PM Jul 11