Month: November 2010

PANETTONE BREAD PUDDING WITH ORANGE ESSENCE

1 Italian panettone, about 1.5 pounds 1 T unsalted butter for greasing the dish 3 extra-large eggs 2 C heavy cream (1 pint) 1/2 C half and half 2 T pure vanilla extract 1/3 C sugar 1/2 C golden raisins 1 C chopped black walnuts 1 T Grand Marnier or other similar liqueur 1 T …

CORNBREAD STUFFING WITH CRANBERRIES, SAGE AND THYME

1 box LaBrea Bakery Corn Bread Stuffing with sage and thyme (can be purchased from Williams-Sonoma)                  Note: is you can’t find or they are out of stock of LaBrea Bakery Corn Bread Stuffing, use 4 cups cornbread crumbles and 3 cups biscuit crumbs, add 1 tablespoon sage, then …

CARROT PINEAPPLE PUMPKIN CAKE with CREAM CHEESE FROSTING

Note: can also make this as a one layer in a 9 by 12 cake pan or in- 2- layer 8 or 9 inch round cake pans) 2 C all-purpose flour 2 tsp. baking soda 2 tsp. ground cinnamon 1/2 tsp.  salt 3/4 C milk 1  1/2  tsp. lemon juice 3 large eggs 1 1/4 …

SWEET POTATO CASSEROLE WITH CRANBERRIES & PINEAPPLE

3 large sweet potatoes or 4 medium sweet potatoes 3 egg whites, beaten 3 T maple syrup 1 tsp. vanilla extract 2 T brown sugar TOPPING: 1/2 C chopped pecans 2 T brown sugar 2 T melted butter 1/4 tsp. ground cinnamon 1/3 C dried cranberries 1/3 C dried pineapple, chopped Preheat oven to 350. …

BANANA-PINEAPPLE-COCONUT BREAD

Left over bananas?  Want something a little different, try this, so delicious with coffee and homemade whipped cream! 1 C walnuts or pecans, coarsely chopped 1   3/4 C all-pourpose flour 1 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1 tsp. ground cinnamon 2 large eggs, lightly beaten 1/2 C (1 stick) …