Text 9383, 146 rader
Skriven 2014-01-30 06:27:00 av Dave Drum (73006.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Hi Sweetie #3
=====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Heavenly Lemon Bread Pudding
 Categories: Citrus, Breads, Pudding, Desserts
      Yield: 5 servings
 
      3    Rounded cups of 1/2" bread
           - cubes *
      1 tb Grated lemon zest
           =PLUS=-
      1 ts Grated lemon zest
      1 c  Whipping cream
      1 c  Whole milk
      1 c  Sugar
      3 tb Butter; in sm pcs
    1/4 ts Salt
      4 lg Eggs; separated
    1/2 c  Fresh lemon juice
           Confectioners' sugar
 
  This bread pudding is similar to a soufflé. It will,
  in fact, "fall" a little as it cools, but you won't be
  disappointed with its creamy tartness.
  
  Preheat oven to 325°F. Butter the bottom only of a
  2-quart casserole or soufflé dish.
  
  Combine bread cubes and lemon zest in large bowl. Set
  aside.
  
  Combine whipping cream, milk, sugar, butter and salt
  in a heavy saucepan. Over medium heat, cook until
  butter melts, stirring occasionally. Pour over bread
  mixture, and toss. Allow to cool.
  
  Lightly beat the egg yolks, then beat in the lemon
  juice, and stir into the bread mixture. Set aside.
  
  Beat egg whites in large bowl of electric mixer until
  stiff peaks form. Do not overbeat. Gently fold egg
  whites into bread mixture.
  
  Pour bread mixture into prepared dish, and bake for 1
  hour, or until a knife inserted 1 inch from center
  comes out clean. The top of the pudding should be
  golden brown.
  
  Cool on a wire rack for 10 minutes. Dust with
  confectioners' sugar, if desired. Serve warm, at room
  temperature or chilled.
  
  Note: French or Italian bread, with crusts removed,
  works well with this recipe. If your bread is less
  than a day old, you can "age" it by placing slices in
  a 300°F oven for 15 or 20 minutes, or until some of
  the moisture is baked out.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 26 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet Potato Cheesecake
 Categories: Cakes, Desserts, Dairy
      Yield: 10 servings
 
MMMMM----------------------CRUST---------------------------
  1 2/3 c  Graham cracker crumbs
    1/3 c  Melted butter

MMMMM---------------------FILLING--------------------------
      2    Envelopes unflavored
           - gelatin
    1/2 c  Cold water
      3    Eggs, separated; room temp
    3/4 c  Sugar
    1/2 ts Salt
    1/3 c  Milk
     16 oz Cream cheese; softened
  1 1/4 c  Cooked, mashed sweet
           - potatoes
      1 c  Whipping cream; whipped
    1/2 ts Vanilla extract
           Additional whipped cream for
           - topping (opt)
 
  This recipe differs from most cheesecake recipes in
  that the batter is cooked, then mixed with additional
  ingredients and chilled. Since it spends no time in
  the oven, there's no worrying about doneness or water
  baths or those pesky cracks that sometimes form in
  cheesecakes. It also goes without saying that this
  cheesecake is delicious.
  
  Combine graham cracker crumbs and butter. Press onto
  bottom and 1-1/2 inches up the sides of a 9-inch
  springform pan. Chill
  
  Soften the gelatin in the water in the top of a double
  boiler. Stir in the egg yolks, sugar, salt and milk.
  Place water in double boiler and bring water to a
  boil. Reduce heat and cook, stirring constantly, until
  slightly thickened. Remove from heat, and stir in the
  cream cheese and sweet potatoes.
  
  Pour mixture into the container of an electric blender
  or food processor, and blend until very smooth.
  
  Beat egg whites until stiff peaks form. Gently fold
  the egg whites, whipped cream and vanilla into the
  sweet potato mix.
  
  Spoon mixture into the prepared springform pan, and
  chill until set. Garnish with whipped cream, if
  desired.
  
  Makes about 10 servings.
  
  Note: If you are concerned about raw egg whites,
  substitute powdered egg whites for fresh. They make
  beautiful meringue.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 03 April 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

þ CMPQwk 1.42 16554 þ
... And on that day Satan will be skating to work.


--- SBBSecho 2.12-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net (1:261/1381)