Recipes
Bread Pudding (Golden Nugget)
16 oz. half-and-half
8 oz. whipping cream
8 eggs
1-1/4 cup sugar
1/4 tsp vanilla
4-1/2 slices white bread
1/2 tsp cinnamon
1 tsp sugar
2 Tbsp raisins
Mix well: half-and-half, whipping cream, eggs, sugar and vanilla. Arrange bread on bottom of pan. Pour liquid mix over bread. Mix cinnamon and 1 tsp sugar together and sprinkle over bread. Spread raisins over top. Cover with foil and bake in water bath at 400F for 75-90 minutes.
(Optional Bourbon Sauce)
8 oz. butter
1 lb brown sugar
1/2 qt heavy cream
1/2 cup bourbon
Melt butter and brown sugar. When it is completely melted and sugar is dissolved, turn off heat. Add and stir bourbon.
Buttermilk Pie (family recipe)
1/4 lb. butter
3 cups sugar
2 tbsp. flour
1-1/2 cups buttermilk
3 eggs
1 tsp. vanilla
2 unbaked pie shells
Mix sugar with flour in a bowl. Melt butter. Combine butter with sugar and flour mixture. In separate bowl, crack eggs. Brush some egg white on the pie shell and then beat eggs. Add buttermilk and vanilla to eggs and mix. Combine all ingredients in one bowl. Pour mixture into unbaked pie shells. Bake in oven for 15 minutes at 425F. Turn oven down to 375F and bake for 45 minutes. Makes 2 pies.
Chili (mostly borrowed from The Great Chili Confrontation by H. Allen Smith, 1907-1976)
3 lbs. lean ground beef
2 small cans tomato sauce
2 small onions
1/2 to 1 quart water (depending on desired degree of soupiness)
1/2 tsp. oregano
1/4 tsp. cumin powder
3 oz. chili powder
1 bay leaf
4 cans pinto beans
Sear meat until gray. Add all ingredients except beans. Cook in covered pot for 1-1/2 hours. Add beans including juice. Cook ten more minutes.
Hot Buttered Rum (from Bellagio)
1-1/2 oz. dark rum
hot water (enough to even mug)
2 full tsp. batter (made from following)
1/2 lb. brown sugar
1/2 lb. salted butter
1 tsp. fresh ground cinnamon
1 tsp. fresh ground nutmeg
1/4 tsp. allspice
pinch of fresh clove
pinch of fresh ground ginger
1/2 tsp. vanilla extract
Mix all batter ingredients until consistent. Put in stainless steel bowl. Cover with plastic wrap and place in refrigerator.
Grab a coffee mug and fill half way with hot water. Stir in 2 large tsp. of batter and stir until completely dissolved. Add rum and serve hot. Garnish with fresh ground cinnamon and nutmeg.
Irish Brown Bread (from Dick and Loretta Durbin)
14 oz. brown flour
2 oz. white flour
1 level teaspoon bread soda (baking soda)
Pinch of salt
Fist of pinhead oatmeal
1 tablespoon (max) brown sugar
1-3/4 cup buttermilk
2 tablespoons olive oil
1 egg
1) Mix wet ingredients together
2) Mix dry ingredients together
3) Pour wet on dry, mix, and put in greased and floured tin
4) Bake at 375 F for approximately one hour
5) Cool in tin
6) Enjoy!
Pot Roast (Yossarian Slept Here)
1. Buy first-cut brisket, about 5 lbs., for 10 people.
2. Put into big pot with some butter and brown on high flame on all sides.
Start with the fat side down.
3. Preheat oven to 350 degrees. Then slice 2 large onions and place them
around the brisket. Put in 2 small cans of tomato sauce and 2 cans of
water.
4. Season the meat with salt and plenty of garlic powder and a bunch of dill.
You can also pour in about 2 tbsp. ketchup and 2 tbsp. chili sauce. Then
top the meat with plenty of paprika powder.
5. Put meat into the oven for 2 or 2 1/2 hours COVERED. Then take it out
and "leave" it to cool for about 10 minutes, then slice it.
6. Put back into the oven, covered again, until tender, about another hour or
more.
Serve with potatoes, sour pickles, and dark bread. If you're smart, make it a day or more ahead of serving.
Southern Bread Pudding (Beau Rivage)
Use baking pan (8" x 8")
1 qt whole milk
1 cup sugar
1 cup heavy cream
10 eggs
1 cup sugar
1 Tbsp vanilla
1 tsp grated orange peel
Thick bread, cubed and toasted
Sugar mix with cinnamon
Raisins, golden or dark
First, cube bread and toast in the baking pan until medium dark brown at 350F. Set aside. Let cool. Sprinkle with cinnamon, sugar and raisins.
Combine milk, first cup of sugar and heavy cream in medium sauce pan, and bring to a boil. Combine eggs, second cup of sugar, vanilla and grated orange peel. Whisk smooth. Place in a medium size mixing bowl. When first mixture comes to a boil, pour some of it into the eggs mixture whisking constantly. Add the warmed egg/milk mixture back into the milk/cream mixture. Pour mixture over toasted bread into baking pan and use all of the mixture. Push the bread into the custard well. Bake uncovered at 350F in a hot water bath for 50-55 minutes until set. Let cool and cover with foil. Best if served next day, slightly warmed and with whipped cream and/or whiskey sauce.