apricot bread pudding

Apricot Bread Pudding

7 ounces whole eggs
15 ounces granulated sugar
1 ounce vanilla
extract
2 1/2 tablespoons ground nutmeg
1 1/2 teaspoons ground allspice
2
pounds day-old whole wheat bread cut into 1-inch cubes (2 loaves)
6 ounces raisins
3 ounces egg yolks
1 1/2
tablespoons lemon peel, grated
2 1/2 tablespoons ground cinnamon
68 ounces milk
1 (#10)
can apricot halves, drained and cut in half
Heavy cream, for garnish

Combine eggs and yolks. Add sugar, butter, vanilla extract, lemon peel and spices. Beat until well blended. Stir in milk; set aside.

Place bread, apricots and raisins in large bowl. Stir in egg mixture; let stand 30 minutes, stirring occasionally.

Divide mixture evenly among three buttered hotel pans (12 x 10 x 2-inches).

Bake at 325 degrees F for about 70 minutes, until set and golden brown. Cut into squares.

Serve warm or cold, with cream or whipped cream, as desired.

Serves 60.

One of the many ways of managing peers is to knock them down so heavily, whenever we find them on their wrong foot, that they loose the courage of raising their voice when we are wrong. — B. J. Gupta

Related External Links

• Cooking For a Crowd - How to Make it Less Stressful

• Cake Pops! « Sugarpunk Desserts

• Bigger Than Your Head » Easter Dinner

Technorati Tags: cooking for a crowd recipes, Desserts, diet, dinner, lunch, tea

ambrosia

Ambrosia

Posted by Robin in MA at recipegoldmine.com 8/14/02 1:27:17 pm

This is a recipe that my mom has been making for years so I don know where it originally came from.

1 box Jell-O tapioca
1 (16 ounce) can fruit cocktail drained
1 small can crushed pineapple, drained or
    1 small can mandarin oranges, drained
1 pint heavy cream
1 cup miniature marshmallows
1/2 cup shredded coconut (optional)

Cook tapioca pudding as directed on box and set aside to cool.

When pudding is cooled, stir in drained fruit and marshmallows.

Whip heavy cream. Fold cream gently into pudding/fruit mixture. Stir in coconut if desired. Refrigerate for at least a couple of hours.

Before everything else, getting ready is the secret of success. — Henry Ford

Related External Links

• Morning Coffee Feb 14 – Raptors Republic - ESPN TrueHoop's Raptors …

• Cake Pops! « Sugarpunk Desserts

• Showcook» WINTER FRUIT SALAD

Technorati Tags: fruit salad recipes , coffee, Desserts, diet, Fruit Salad, lunch, tea

mock pecan pie

Mock Pecan Pie

1 1/2 cups butter or margarine (3 sticks)
3 cup granulated sugar
1 1/2 quarts dark corn syrup
2 teaspoons ground cinnamon
1 1/2 teaspoons salt
3 cups eggs (15 medium)
1 1/2 quarts rolled oats
6 unbaked 9-inch pie shells

Cream butter or margarine and sugar together until light and fluffy. Add syrup, cinnamon, and salt to creamed mixture. Mix at low speed 1 minute or until blended. Add eggs to the creamed mixture. Beat until well mixed about 3 minutes.

Stir in oatmeal until it is well mixed. Divide pie filling evenly between pie shells. Bake for about 45 minutes or until center is firm.

If necessary, bake only 2 pies at one time, filling pie shells when ready to bake. Oatmeal forms a pecan like crust on top of the pie.

Cut each pie into 8 wedges. Serve at room temperature with a dollop of whipped cream.

Serves 48.

No man can be a pure specialist without being in the strict sense an idiot. — George Bernard Shaw

Related External Links

• Cooking For a Crowd - How to Make it Less Stressful

• Cake Pops! « Sugarpunk Desserts

Technorati Tags: cooking for a crowd recipes, Desserts

ben & jerrys orange cream dream ice cream

Ben & Jerrys Orange Cream Dream Ice Cream

Posted by FootsieBear at recipegoldmine.com 8/7/2001 2:44 pm

1/3 cup orange juice concentrate, thawed
2 teaspoons vanilla extract
Sweet Cream Base (in this section)

This recipe for Orange Cream Dream is easy to make and very refreshing. It brings back memories of waiting for the ice cream man on warm summer evenings. Prepare the Sweet Cream Base. Add the juice concentrate and vanilla and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturers instructions.

Makes one generous quart.

I scrambled to the top of the precipice where Nick was waiting. That was fun, I said. You bet it was, said Nick. Lets climb higher. No, I said. I think we should be heading back now. We have time, Nick insisted. I said we didn , and Nick said we did. We argued back and forth like that for about 20 minutes, then finally decided to head back. I didn say it was an interesting story. — Jack Handey Deep Thoughts

Related External Links

• Copycat Chipotle Burrito Bols « elly says opa!

• David Lebovitz - The Sweet Life in Paris | Recipes, restaurant and …

• Cake Pops! « Sugarpunk Desserts

Technorati Tags: copycat recipes, restaurant recipes, Desserts

Chocolate Chip Cookies

Chocolate Chip Cookies

From the kitchen of Joyce Becker

You can use any flavor pudding you like for this recipe.

Makes 6 dozen (See note at bottom of page)

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter
1 1/2 cups packed brown sugar
1/2 cup granulated sugar
2 (3.4 ounce) boxes instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Preheat oven to 350 degrees F.

Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar and white sugar. Stir in the instant pudding (dry) until blended. Then stir in the eggs and vanilla. Add the dry ingredients and mix well. Finally, stir in the chocolate chips and nuts.

Drop cookies by rounded spoonfuls onto unprepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

NOTE: I use 1 cup of margarine and 1 cup of Butter Flavored Crisco. These are by far the best chocolate chip cookie I have ever made. Have used vanilla, white chocolate and chocolate pudding to make these and all are wonderful.

The Russians love Brooke Shield because her eyebrows remind them of Leonid Brezhnev. — Robin Williams

Related External Links

• To Grill Or Not To Grill: Memorial Day Recipes! | Chew On That

• Cake Pops! « Sugarpunk Desserts

Technorati Tags: cookie recipes , equal recipes, fourth of july recipes , memorial day recipes, Chocolate, Desserts, diet, lunch, tea

baked cinnamon applesauce

Baked Cinnamon Applesauce

18% calorie reduction from traditional recipe

1 orange
1 lemon
3 pounds Granny Smith apples, peeled, cored, quartered
3 pounds Royal Gala or Braeburn apples, peeled, cored, quartered
3 tablespoons stick butter or margarine, cut into small pieces
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Equal? Spoonful *

*May substitute 12 packets Equal sweetener

Grate peel of orange and lemon. Place in 3-quart glass or non-corrosive casserole with cover. Squeeze juice from orange and lemon; add to zest in casserole. Add apples, butter, cinnamon and nutmeg. Toss to combine. Cover with casserole lid. Bake in preheated 350 degree F oven 1 1/2 hours. Remove from oven and let stand covered 1/2 hour. Carefully remove lid. Stir to break up apples. Stir in Equal?.

Serve warm or refrigerate, covered, several hours before serving.

Makes 12 (1/2 cup) servings

Nutrition information per serving: 129 cal., 0 g pro., 27 g carb., 3 g fat, 8 mg chol., 1 mg sodium

Food exchanges: 2 fruit, 1/2 fat

If you ain never pick up the sword, you ain never have to worry about fallin on it. — Meldrick Lewis

Technorati Tags: equal recipes, Desserts

punch bowl trifle

Punch Bowl Trifle

2 (20 ounce) cans crushed pineapple
1 (18 1/4 ounce) box yellow cake mix
1 (5.1 ounce) box instant vanilla pudding mix
2 (21 ounce) cans cherry pie filling
4 medium ripe bananas, sliced
2 (15 1/4 ounce) cans fruit cocktail, drained
2 (11 ounce) cans mandarin oranges, drained
1 (16 ounce) container frozen whipped
    topping, thawed
1 (7 ounce) package flaked coconut, toasted

Drain pineapple, reserving juice; set the pineapple aside.

Prepare cake batter according to package directions, substituting pineapple juice for the water (add water if necessary for the required measurement). Bake as directed in a greased 13 x 9-inch pan. Cool.

Meanwhile, prepare pudding according to package directions. Cut the cake into 1-inch cubes; place half in a 6-quart punch bowl. Top with half of the pudding, pie filling, pineapple, bananas, fruit cocktail, oranges, whipped topping andcoconut. Repeat layers. Cover and chill for 6 hours or overnight.

Yields 55 (1/2-cup) servings.

The factory of the future will have two employees a man and a dog. The mans job will be to feed the dog. The dogs job will be to prevent the man from touching any of the automated equipment. — Warren Bennis

Related External Links

• Cooking For a Crowd - How to Make it Less Stressful

• Cake Pops! « Sugarpunk Desserts

Technorati Tags: cooking for a crowd recipes, Desserts

apple cheesecake

Apple Cheesecake

38% calorie reduction from traditional recipe

Crust
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons Equal? Spoonful*

Cheesecake
2 packages (8 ounces each) reduced fat cream cheese, softened
1 cup Equal? Spoonful**
1 2/3 cups unsweetened applesauce
2 whole eggs
2 egg whites
2 tablespoons lemon juice
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1 teaspoon vanilla
1 cup reduced fat sour cream

*May substitute 3 packets Equal sweetener

**May substitute 24 packets Equal sweetener

For crust, combine graham cracker crumbs, melted butter and Equal?. Press onto bottom and 1-inch up side of a 9-inch springform pan. Bake in preheated 375 degree F oven 10 minutes. Remove from oven and cool on wire rack while preparing cheesecake.

For cheesecake, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in applesauce, eggs, egg whites and lemon juice until blended. Blend in cornstarch, cinnamon, apple pie spice and vanilla until combined. Fold in sour cream, just until combined.

Pour cheesecake mixture over baked crust. Bake in preheated oven 60 to 65 minutes or until center of cake is just set. Remove from oven and cool completely on wire rack. Refrigerate several hours or overnight before serving.

To serve, carefully run sharp knife around edge of cheesecake. Carefully remove side of pan. Cut into wedges and serve.

Makes 16 servings

Nutrition information per serving: 171 cal., 5 g pro., 13 g carb., 11 g fat, 56 mg chol., 154 mg sodium

Food exchanges: 1 milk, 2 fat

Perhaps there is only one cardinal sin impatience. Because of impatience we are driven out of Paradise because of impatience we cannot return. — Franz Kafka

Related External Links

• Cake Pops! « Sugarpunk Desserts

Technorati Tags: equal recipes, Baked Goods, Desserts

mocha swirl cheesecake

Mocha Swirl Cheesecake

48% calorie reduction from traditional recipe

1 cup chocolate wafer crumbs
1/2 cup chopped pecans or almonds
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal? Spoonful*
3 packages (8 ounces each) reduced-fat cream cheese, softened
3/4 cup Equal? Spoonful**
2 eggs
2 egg whites
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 cup reduced fat sour cream
2 teaspoons vanilla
3 tablespoons Equal? Spoonful
1 1/4 teaspoons instant coffee crystals
1 teaspoon unsweetened cocoa powder

*May substitute 4 1/2 packets Equal sweetener

**May substitute 18 packets Equal sweetener

***May substitute 4 1/2 packets Equal sweetener

Mix chocolate crumbs, pecans, butter and 3 tablespoons Equal? Spoonful in bottom of 9-inch springform pan. Pat mixture evenly onto bottom of pan; set aside while preparing filling.

Beat cream cheese and 3/4 cup Equal Spoonful in large bowl until fluffy; beat in eggs, egg whites, cornstarch and salt. Beat in sour cream and vanilla until well blended.

Remove 1/2 cup cheesecake batter. Stir in 3 tablespoons Equal Spoonful, instant coffee crystals and cocoa until well combined. Pour half of plain batter into crust in pan. Top with 5 spoonfuls of coffee batter. Using tip of knife or spatula, gently swirl coffee batter into cheesecake. Repeat with remaining batters.

Bake in preheated 325 degree F oven 45-50 minutes or until center is almost set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely; cover and refrigerate several hours or overnight before serving.

To serve, remove sides of springform pan.

Makes 16 servings.

Nutrition information per serving: 171 cal., 7 g pro., 9 g carb., 12 g fat, 56 mg chol., 283 mg sodium

Food exchanges: 1 milk, 2 fat

Spoon feeding in the long run teaches us nothing but the shape of the spoon. — Edward Morgan Forster

Related External Links

• Cake Pops! « Sugarpunk Desserts

Technorati Tags: equal recipes, Desserts

sour cream apple pie

Sour Cream Apple Pie

1 cup sour cream
1 egg
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups diced apples, peeled
1 unbaked 9-inch pie crust

Crumb Topping
1/2 cup brown sugar
1/4 cup butter
1/3 cup all-purpose flour
1 teaspoon cinnamon

Beat cream and egg together. Add flour, sugar, salt and vanilla extract. Mix until smooth. Stir in apples. Bake at 400 degrees F for 25 minutes. Remove from oven and spread with crumb topping. Bake 20 more minutes. Mix until crumbly.

Silence is one of the hardest arguments to refute. — Josh Billings

Related External Links

• The Ultimate Ecommerce Reference GuidePart 2.5: Increasing Site …

• Fast Fruit Pies

• Cake Pops! « Sugarpunk Desserts

Technorati Tags: amish recipes, fruit pie recipes, fruit pies, Baked Goods, Desserts, fruit pie