Thursday, November 27, 2014

Happy Thanksgiving and Three Recipes

Bread pudding. Do not judge it by the photo; it is really quite good and does not need a sauce. Mom said it tasted like fancy French toast.



I tried making this for the first time Sunday and loved it so much that I wanted to make it for Thanksgiving and surprise my grandparents (it is Papau's favorite dessert and perhaps Mamau's also). I looked at a few online recipes and comments and then used the Betty Crocker as my guideline but changed a few things to get this recipe.

1/4 cup of butter
1 and 1/2 cups of milk
3 eggs
1/2 cup of brown sugar
1/4 tsp. salt
2 tsp. vanilla extract
1/4-1/2 tsp. almond extract
6 cups of sourdough bread (not soured)

Warm the first two ingredients together until butter is melted. Blend eggs, sugar, salt, and extracts. Add bread and then add milk mixture. Pour in greased square stone set on glass dish full of water. (I did this because some comments mentioned burning and suggested the glass dish to help; I may not have needed it because I used a stone). Bake @ 350 degrees for 40 minutes.

I do not know the recipe for the starter (it is called potato starter, I think), but here is the bread recipe I used ( I got up at 6:15 after going to bed at 11 or later, and I worked 8.5 hours today with close to two hours total of driving, so pardon the lazy recipe photos, being an adult is hard . . . first world problems :/).




I have bread waiting to be made into bread pudding tomorrow as I finish this post on Wednesday night.




For our church Thanksgiving celebration on Tuesday I made this recipe (doubled) for mac and cheese but used twice the amount of sharp cheddar (instead of sharp and mild) and substituted cream cheese for the cheese food. I think I would either use another recipe it or try more adjustments. I liked it right out of the oven, but cold at the church it was only okay. . . which might fit most homemade cold mac and cheese dishes.




I also made these homemade samoas on Monday for Tuesday. I would turn the oven down a little when toasting the coconut and stir at least every two minutes (or maybe skip the toasting completely). I would also keep the 1/4 of the caramel on very low and use a double boiler on low for the coconut-caramel mix. I think homemade caramel might taste better too. These are the presentable ones. I am not satisfied with this recipe. I want them to really taste like samoas . . . they taste like caramel cookies. I think I will try a more homemade caramel or sugar syrup that doesn't drown the coconut flavor next time.


Last night I made pumpkin bread for my work potluck today from our good old Pillsbury recipe. It is almost like pumpkin cake.



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