Recipes for Bread Pudding With Bourbon Sauce, Apple Cake With Icing, Bread Pudding New Orleans Style, Bread Pudding Cake, Sauce for Corned Beef, Peanut Butter Rice Krispy Treats, chocolate Peanut Butter Rice Krispy Treats, Fresh Apple Cake With Carmel Frosting, BoDean Grill Seasoning, Peanut Butter Cake, Peanut Butter Icing, Chocolate Peanut Butter Icing, Mustard & Horseradish Sauce For Corned Beef, BBQ Veggies, Chicken Loaf, Chicken Croquettes

More Soulful Recipes May 10th, 2002

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What's In This Issue:

Recipe: Bread Pudding With Bourbon Sauce

Recipes: Apple Cake With Icing, Bread Pudding Cake, Bread
Pudding New Orleans Style

Recipe: Sauce For Corned Beef

Recipe: Peanut Butter Rice Krispy Treats, Chocolate Peanut
Butter Rice Krispy Treats

Recipe Request: Sesame Seed Dressing For Brown Rice

Recipe:Fresh Apple Cake with Caramel Frosting

Recipe: BoDean Grill Seasoning

Recipe: Peanut Butter Cake, Peanut Butter Icing,
Chocolate Peanut Butter Icing

Recipe Request: Homemade Cinnamon Rolls

Recipe: Mustard & Horseradish Sauce For Corned Beef

Recipe: BBQ Veggies

Recipe: Chicken Loaf

Recipe: Chicken Croquettes

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From: Terry Brown
To: Willie <posts@chitterlings.com>

Bread Pudding With Bourbon Sauce

From Chef Nick:
This is a favorite at our Sunday Brunch.

1 pound French style bread (the firmer the better)
3 1/4 cups milk
3 eggs
2 teaspoons vanilla
3/4 cup granulated sugar
1/4 teaspoon cinnamon
1/4 cup pecans
1/4 cup raisins (optional)

Tear bread into medium pieces. Add sugar and cinnamon. Mix milk,
lightly beaten eggs, and vanilla. Add to bread mix. Place 1/2
mix in casserole. Layer pecans and raisins, if used. Top with
the rest of the mix. Bake at 350° for 30 minutes or until
lightly brown. Serve warm with Bourbon sauce.

Bourbon Sauce

1 cup granulated sugar
6 tablespoons butter, melted
1/2 cup buttermilk
1 tablespoon (or more!) Bourbon
1/2 teaspoon baking soda
1 tablespoon white corn syrup
1 teaspoon vanilla

In a sauce pan mix all ingredients. Bring to a boil for 1 minute.
Serve warm.

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From: "Elvee O'Kelley"
To: posts@chitterlings.com
Subject: Cake

Apple Cake With Icing

Cake:

3 Large Eggs, room temperature
1-1/2 cups Oil
2 cups Sugar
3 cups Flour
1 teaspoon Soda
1 teaspoon Salt
2 teaspoon Vanilla
1 cup Pecans
3 cups Cored, Peeled, Diced Apples

Icing:

4 oz (1 cube) Margarine
1 cup Packed Brown Sugar
1/4 cup Milk

Mix all cake ingredients together and pour into 9 x 13-inch
oblong pan. Bake at 350 degrees F. for 45 minutes or until
cake tester comes out clean when inserted in center of cake.
Cook icing ingredients in small saucepan 2-1/2 minutes and
pour over warm cake.

…………………

BREAD PUDDING CAKE

COMMENT:

This recipe was given to me by the master bread pudding chef,
Sharon Jesowshek. I first tasted it in French Settlement,
Louisiana, and could not rest until I had secured the recipes.
It takes patience, but is a true masterpiece.

INGREDIENTS:

5-10 inch loaves French bread
1 quart milk
6 whole eggs
1-1/2 cups sugar
1/4 cup vanilla
1 tbsp cinnamon
1 tbsp nutmeg
1 tbsp vegetable oil
1 cup raisins
1 cup chopped pecans

METHOD:

Preheat oven to 375 degrees F. Slice French bread into one half
inch round croutons. In a large mixing bowl, combine milk, eggs
and sugar.
Using a wire whisk, blend these three ingredients well. Add
vanilla, cinnamon and nutmeg. Continue to blend until all
ingredients are well mixed. Oil a ten inch cheesecake pan. Press
one layer of French bread croutons into the bottom of the pan,
making sure there are no spaces.
Sprinkle a small amount of pecans and raisins over this layer.
Ladle in one third of the custard mixture. Carefully press the
custard into the croutons using the tips of your fingers.
Continue this process until all croutons and custard are used up.
You may find that one to two cups of the custard mixture will
remain once the pan has been filled. This is normal and you must
continue to add the custard, a little at a time, firmly pressing
into the croutons until all has been used. This may take an hour
or so. The bread pudding is always best if allowed to set in the
refrigerator overnight before cooking.
Place the bread pudding pan into a larger pan filled with water.
Cook in this water bath approximately one to one and a
half hours. Serve warm or cold. Slice into 14 wedges.

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BREAD PUDDING... NEW ORLEANS STYLE

3 tablespoons butter, softened
1-1/2 to 2 loaves French bread, cut into 1/2-inch slices (about
1-1/4 pounds)
1 cup raisins
3 large eggs
4 cups whole milk
2 cups sugar
2 tablespoons vanilla extract
1 teaspoon ground cinnamon

Spread the butter over a 13 x 9 inch baking pan. Arrange the
slices in the pan. Tightly spaced in rows (almost upright).
Tuck the raisin in between the slices. In a large bowl whisk
the eggs until light and frothy. Whisk in the milk, sugar,
vanilla, and cinnamon.

Pour the egg mixture over the bread and let stand for 45-60
minutes, pressing the bread down every so often to wet the
top of the slices.
Preheat oven to 375 degrees.

Bake the pudding until the top is puffed and lightly browned,
about 1 hour. Cover with Bourbon Sauce (recipe follows). Let
cool on a rack for 45 minutes. Cut into squares and serve.
Store leftover pudding in the refrigerator. Pudding can be
reheated if desired.

Yield: 12-15 servings

BOURBON SAUCE

8 tablespoons butter (unsalted)
1 cup sugar
3 tablespoon bourbon (I use Makers Mark)
3 tablespoons water
1/4 teaspoon ground nutmeg
1/8 teaspoon salt

In a small saucepan over low heat, melt the butter. Using a
wooden spoon, stir in the next 5 ingredients. Cook, stirring
constantly until the sugar is dissolved and the mixture is
well blended. Remove from heat.

Whisk the egg until light and frothy. Whisk the egg into the
bourbon mixture. Whisk vigorously. Set the sauce over medium
heat, stir gently bringing it to a simmer. Cool until
thickened, about 1 minute.

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From: "T."
Subject: Sauce for Corned Beef
To: posts@chitterlings.com
The sauce is very simple. Mix yellow mustard and brown sugar to
make the glaze. It should be a brownish gold color. Adjust for
your taste, either sweeter or more tart. I also sometimes add a
little ground cloves for a bite. Brush over your corned beef
brisket and put back in the oven for a few minutes to brown.

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From: "Elvee O'Kelley"
o: posts@chitterlings.com
Subject: Treats
Peanut Butter Rice Krispy Treats

You will need:

6 cups Rice Krispies
1 cup sugar
1 cup white Karo syrup
1 cup peanut butter

Combine sugar and syrup in a sauce pan. Bring to a boil and
remove from heat. Add peanut butter, Rice Kripsies, and mix.

Pour into a greased 9 X 13 inch pan or a cookie sheet for thinner
bars. Press down, let cool. Cut into squares.

…………………

Chocolate Peanut Butter Rice Krispy Treats

Ingredients

1 cup corn syrup
1 cup white sugar
1 1/2 cups peanut butter
8 cups crisp rice cereal
1 cup semisweet chocolate chips

Directions

Pour the sugar, syrup, and peanut butter into a large microwave
bowl.
Microwave on high until bubbly (two minutes or more). Quickly
pour in the cereal and chocolate chips. Stir until coated. Pat
mixture into a greased 13 x 9 inch pan. Wet hands and press down
mixture until smooth. Let cool and cut into squares.
Makes 2 dozen

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From: Katherine_Hogan
To: posts@chitterlings.com

Does anyone have a recipe for sesame seed dressing you put on
brown rice. I would greatly appreciate it, pleae post it.

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From: Terry Brown
To: Willie <posts@chitterlings.com>

Fresh Apple Cake with Caramel Frosting

1 1/2 c. salad oil
2 c. sugar
2 lg. eggs
1 tsp. salt
1 tsp. soda
2 tsp. baking powder
1 tsp. vanilla
2 1/2 c. flour
1 c. chopped pecans
3 c. chopped raw apples (or grated)

Frosting:

1/2 c. butter
1 c. brown sugar
1/4 c. milk
1 box confectioners' sugar (1lb)

Prepare raw apples and set aside. Measure salad oil into
large mixing bowl. Add sugar and eggs. Beat until
creamy on low speed with electric mixer. Sift flour and
measure. Sift again and add salt, soda and baking
powder. Add a small amount of the flour mixture at a
time to the creamed mixture. Beat well after each
addition. When all flour has been added, or when batter
becomes very stiff, remove electric mixer. Fold in
chopped pecans and apples. Spread evenly into a 9"x13"
pan (or 2 - 9" pans) lined with wax paper. Bake in 350
degree oven for 55 or 60 minutes. Turn onto cake rack,
remove wax paper, cool and frost.

Frosting: Cook butter and sugar together until well
blended. Add 1/4 cup milk and 1 box of confectioners'
sugar. Mix and add just enough milk to spread.
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From: "Elvee O'Kelley"
To: posts@chitterlings.com

BoDean Grill Seasoning

Ingredients:

1 Tbs. paprika
1 Tbs. fresh oregano leaves, chopped
1 Tbs. coarse black pepper
1 Tbs. kosher salt
1 Tbs. fresh thyme, chopped
1 Tbs. sugar
1 Tbs. granulated garlic

Preparation:

In a bowl, combine paprika, oregano, black pepper, salt, thyme,
sugarand garlic. Store in jar with tight-fitting lid.

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Rubs:

These are best for long cooking foods that are fatty enough to
holdtheir moisture. The spices permeate the meats and can be
used hours before you cook or just before depending on the
intensity of flavor desired. Any dry rub can be turned into a
paste by adding oil, vinegar, yogurt, fruit juice or whatever
liquid you desire.

Cajun (Dry): Combine 2 tbsp paprika, 1 tbsp each of cumin,
thyme, onion powder, garlic powder and oregano, 1 tsp each of
fresh ground black pepper, cayenne, and salt to taste.

Texas (Dry): Combine 2 tbsp paprika, 1 tsp each of thyme,
mustard powder, garlic powder, salt, chili powder, and a pinch
of powdered ginger.

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From: "Elvee O'Kelley"
To: posts@chitterlings.com

Peanut Butter Cake
(serves 16)

Ingredients

1/2 cup flour
1/2 cup brown sugar, packed
1/4 cup peanut butter
3 tablespoons butter
2 cup flour
1 cup brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1/2 cup peanut butter
2 large eggs, room temperature
1/4 cup butter, softened

Directions

Preheat oven to 375 degrees.

In a large bowl, mix together remaining flour, brown sugar, salt,
baking powder and soda. Add milk, eggs and remaining peanut
butter and butter.
Beat with an electric mixer on medium for 3 minutes.

Spoon batter evenly into greased 13x9 baking pan. Sprinkle with
topping. Bake for 30 minutes or until tester comes out clean.
Cool on wire rack.

…………………

Peanut Butter Icing (Wonderful on chocolate cake)

Ingredients

1/4 cup peanut butter
3 cups powdered sugar
1/4 to 1/3 cup evaporated milk

Directions

1. Beat all ingredients together well.

…………………

Chocolate-Peanut Butter Icing: In a large bowl with an electric
mixer, beat 4 tablespoons soft butter, 2 ounces melted
unsweetened chocolate, 3 tablespoons creamy peanut butter,
3 tablespoons milk, 1 tablespoon vanilla, and 1 package (16 ounces)
powdered sugar until smooth and thoroughly blended. Add more milk
if necessary until icing is spreading consistency.
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From: Ctaqcj
To: posts@chitterlings.com

How do you make homemade cinnamon rolls?
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To: posts@chitterlings.com (Willie)
Subject: mustard & horseradish sauce for corned beef

MUSTARD & HORSERADISH SAUCE FOR CORNED BEEF

2 Tbsp butter
2 Tbsp flour
3/4 cups corned beef broth
1 Tbsp horseradish
1 tsp prepared mustard

Cook the first three ingredients as you would standard white
sauce.
Remove from heat when thickened and add horseradish and mustard.
(If you cook horseradish, it loses all its zip)

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From: Sherry Cooper
To: <posts@chitterlings.com>
Subject: BBQ

Here is something we try and really like it. I cut up onions and
bell peppers and grill them. We put BBQ sauce on the the same as
the meat and it really brings the flavor out.

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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: CHICKEN LOAF

CHICKEN LOAF;

- 4 cups cooked diced chicken
- 2 cups bread crumbs
- 1 cup cooked rice
- 1 1/2 tsp. salt
- 3 cups milk or chicken broth
- 4 eggs, well beaten

Mix all ingredients & place in a 13x9 inch baking pan. Bake @
325 degrees for one hour. Serve w/ mushroom sauce, if desired.

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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: CHICKEN CROQUETTES

CHICKEN CROQUETTES:

- 3 tbs butter
- 3 tbs flour
- 1 cup milk
- 1 1/2 cup chopped cooked chicken
- 1 small onion, chopped fine
- salt & pepper to taste
- Celery salt to taste
- 1 egg beaten
- Fine bread crumbs

Melt the butter in top of a double boiler & blend in flour.
Add the milk & cook over boiling water until thick & smooth.
Add remaining ingredients except egg & crumbs & mix well.
Chill. Shape into patties & dip in egg, then in crumbs. Fry
in deep, hot fat oil until brown. 6-8 servings.

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