Chocolate bread pudding
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This recipe is for a chocolate bread pudding made with egg bread, chocolate chips, walnuts, cream, half and half, cocoa powder, eggs, sugar, and topped with whipped cream. The bread is tossed with chocolate chips and walnuts. Cream, half and half and cocoa are heated with chocolate chips then whisked into eggs and sugar to make the custard, which is poured over the bread mixture and baked until set.
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Recipe collection 56
This document provides recipes for several desserts and baked goods, including:
1) Two types of fudge - Biscoff Fudge and Peanut Butter Fudge, made by boiling sugar, margarine, and milk, then stirring in ingredients like Biscoff spread, chocolate, marshmallow creme, and peanut butter.
2) Three cookie recipes - Chocolate Candy Cookies made with peanut butter, chocolate chips, and candy pieces pressed inside; Gingerbread Cookies with molasses and spices; and Chocolate Cupcakes.
3) Other desserts like Red Velvet Cake, Walnut Blondies with maple butter sauce, Italian Meringue Drops, and main
Basic cupcakes
The first document provides a basic recipe for cupcakes with instructions to cream butter and sugar, add eggs one at a time, and alternate adding flour and milk to the batter before baking. The second recipe is for simple vanilla cupcakes with instructions to cream butter and sugar, add eggs one at a time, and alternate adding flour with baking powder and salt with milk. The third recipe is for moist chocolate cupcakes with a batter made by mixing all dry ingredients like flour, sugar, baking soda and cocoa powder with wet ingredients like water, oil and vinegar before baking.
Recetas
This document provides recipes for several traditional British desserts and baked goods. It includes recipes for Spotted Dick, a steamed pudding containing suet, flour, currants or raisins; Apple Crumble, a fruit dessert topped with a crumbly oat and butter mixture; English Crumpets, small griddle-baked yeast cakes; and Simnel Cake, a fruit cake traditionally eaten at Easter containing a layer of almond paste. The document also provides recipes for Currant Scones, Cardamom Milk Tart, Orange Bread and Butter Pudding, Treacle Tart, Bakewell Pudding, and Chester Pudding. It concludes with a glossary of cooking terms used in
COOKIES RECIPE
This document provides recipes for 15 different types of cookies, including oatmeal raisin cookies, soft snickerdoodles, soft chocolate chip cookies, impossible peanut butter cookies, cake mix cookies, butter cut-out sugar cookies with icing, gingerbread cookies, sugar cookies, vanilla sugar cookies, cream cheese cut-out cookies, sugar cookies for ceramic molds, molded gingerbread cookies, and ceramic mold cookies. The recipes provide lists of ingredients and step-by-step instructions for making each type of cookie.
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Easy key lime pie
This recipe provides a simple key lime pie made with limeade, condensed milk, and cool whip folded together and poured into a graham cracker crust. The filling is made by combining thawed limeade with condensed milk until smooth, then folding in cool whip before pouring into the crust and freezing for at least 3-4 hours before serving.
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This recipe for Curry-Roasted Cauliflower calls for tossing cauliflower florets with a mixture of olive oil, curry powder, sugar, lemon juice, salt, and pepper before baking them along with slivered almonds and chopped ham. The cauliflower is first boiled for 5 minutes then roasted covered for 15 minutes at 400 degrees Fahrenheit before adding the almonds and ham and baking uncovered for another 10-15 minutes, until the cauliflower is lightly browned and the other ingredients are toasted.
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Cinnamon sugar popcorn
This recipe is for cinnamon sugar popcorn. It requires popping popcorn, then melting butter with sugar, cinnamon, salt and vanilla to make a syrup. The syrup is drizzled over the popcorn and tossed to coat before baking in the oven for 10 minutes with the heat off for an additional 20 minutes. Baking the coated popcorn allows the flavors to blend for a tasty cinnamon sugar popcorn snack.
Dutch spiced cake
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Apple and gorgonzola salad
This salad recipe includes romaine lettuce, thin slices of Granny Smith apple, chopped walnuts, dried cranberries, and gorgonzola or feta cheese. A vinaigrette is made by blending white wine vinegar, oregano, dry mustard, salt, pepper, onion, and garlic, and slowly adding olive oil to emulsify. The dressed romaine is topped with the apples, nuts, cranberries and cheese.
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Chocolate bread pudding
- 1. Chocolate Bread Pudding 4 cups 1-inch cubes egg bread with crust (about 6 ounces) • 1 1/4 cups semisweet or bittersweet chocolate chips, divided • 1/2 cup walnuts, toasted, broken into 1/2-inch pieces • 1 cup heavy whipping cream, divided • 1 cup half and half, divided • 5 tablespoons unsweetened cocoa powder • 4 large eggs • 1 large egg yolk • 1/2 cup sugar • Lightly sweetened whipped cream Toss bread cubes, 1/2 cup chocolate chips, and toasted walnuts in large bowl to blend. Whisk 1/2 cup cream, 1/2 cup half and half, and cocoa in heavy medium saucepan to blend. Add remaining 3/4 cup chocolate chips; stir over low heat until melted and smooth. Gradually whisk in remaining 1/2 cup cream and 1/2 cup half and half. Whisk eggs, egg yolk, and sugar in medium bowl to blend. Whisk in chocolate-cream mixture. Stir into bread mixture. Let stand 1 hour for bread to absorb some of custard. Preheat oven to 325°F. Butter six (1- to 1 1/4-cup) ramekins. Divide pudding mixture among ramekins. Bake puddings until set in centers, about 40 minutes. Top warm puddings with whipped cream and serve.