Tuesday, December 24, 2013

Sugared pecan bread pudding with Smitty's apple pie whiskey custard sauce



BREAD PUDDING 

6-8 pieces of torn sourdough bread
2 T. butter, melted 
12 oz. can evaporated milk
4 oz. milk 
4 eggs, beaten
1 tsp. vanilla
1/4 c. sugar
1/4 c. brown sugar
1 tsp. cinnamon
Pinch of nutmeg
Pinch of salt
1/2 c. golden raisins (optional) 

1. Preheat oven to 350 degrees and grease an 8 inch casserole dish. 
2. Place bread in casserole dish and drizzle butter over top of bread. 
3. Mix the rest of the ingredients until combined and pour over bread.  Let sit 5 mins making sure all bread pieces are saturated. 
4. Bake 50-60 mins or until center is set. 

SUGARED PECANS 

1 c. pecans 
1/4 c. sugar
1 T butter 
Pinch of salt

While pudding is baking, make the pecan topping by combining first three ingredients in nonstick saucepan over medium heat. Stir continuously until sugar is liquified. Then pour mixture on to parchment. Sprinkle pinch of salt over cooling nuts. Nuts will be ready to eat in 10 mins.  

SMITTY'S APPLE PIE WHISKEY CUSTARD SAUCE 
  

1/2 c. butter
2 T. water
1 egg
1 c. sugar 
2 T. Smitty's Apple Pie Whiskey 


 In saucepan, melt 1/2 cup butter over low heat, do not allow to simmer. Remove from heat and cool 10 minutes. Mix water and 1 egg in small bowl; stir into butter until blended. Stir in 1 cup sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil and thicken. Remove from heat. Stir in whiskey. Cool at least 10 minutes before serving.


TO SERVE:

1. CUT BIG SLICE OF BREAD PUDDING
2. SPRINKLE NUTS OVER THAT SLICE
3. POUR A LIBERAL AMOUNT OF THAT WHISKEY SAUCE OVER IT ALL AND ENJOY

Sunday, December 15, 2013

Sweetwater Shed's Favorite Santa's Whiskers






Sweetwater Shed's Favorite Santa's Whiskers 


1 cup softened butter
3/4 cup sugar
1 egg
1/4 cup milk
1/2 teaspoon vanilla
1/2 teaspoon coconut extract
1/4 teaspoon salt 
2 cups flour
3 cups shredded coconut 
1 cup chopped candied cherries (the kind you use in fruitcake)



1. Beat butter, sugar, egg, milk, extracts, and salt until well mixed. Mixture may look curdled.  
2. Add flour and mix until just combined. Do not over mix. 
3. Add 2 cups of the coconut (reserving 1 cup for later) and the candied cherries to the batter. Mix until evenly combined. 
4. Chill dough at least 2 hours. Overnight works well. 
5. Preheat oven to 350 degrees. 
6. Form dough into ball shapes and roll each ball in remaining coconut that has been placed in shallow bowl. 
7. Place on Silpat or parchment lined cookie sheets. 
8. Bake 10-14 mins. I bake mine for 12 mins.  Or until coconut barely starts to brown. 

Makes approx. 45 cookies. 









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