RASPBERRY bread pudding!!
Cream Mix
1 1/2 loaves aged, white bread (we used a loaf of french bread)
1 quart heavy cream
3 cups sugar
1 egg
1 teaspoon vanilla
In large bowl combine cream, sugar, egg and vanilla. Cut bread into 1 1/2" cubes and add to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely.
Fruit Filling
5 cups frozen raspberries
1 cup sugar
1/2 cup apple juice
Combine raspberries, sugar and apple juice, stirring until sugar is dissolved.
Layer a 9x13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread.
Bake 40 minutes at 375 degrees.
Serve warm. Top with vanilla sauce.
Vanilla Sauce
1 1/3 cup butter
5 tablespoons flour
3 cups heavy cream
2 teaspoons vanilla
1/3 cup sugar
Over medium heat melt butter, and add flour stir 10 minutes until it has a nutty aroma, do not brown. Add salt, cream and sugar and boil till mixture is thick, reamove from heat adding vanilla. Serve this wonderful sauce cold over warm bread pudding. (or you can eat it warm, i like it either way)
Garlic Cheese Twists
1 loaf Bread dough
2-3 Tbsp. butter
garlic powder
Parmesan cheese
2 Tbsp. milk
Roll dough out into a rectangle shape, about 1/8" thick.
Using the back of a spoon, spread the butter over the entire surface of dough.
Sprinkle garlic powder and parmesan cheese all over butter.
Fold the dough in half, seasoned sides together, and pinch the edges together.
Use a pizza cutter to cut dough into thin strips.
Take each strip by the ends and twist 2 or 3 times.
Place on a greased cookie sheet.
Use a pastry brush and brush milk over each stick (to help with browning).
Let rise for 25 minutes.
Bake at 350 for 15 minutes.
1 loaf of bread makes 12-18 twists.
Chicken Parmigiana
2 Tbsp. olive or vegetable oil
4 chicken breasts
1/3 c. flavored bread crumbs
1/3 c. grated parmesan cheese
1 egg, beaten
1/2 c. shredded mozzarella
Marinara Sauce (you can use the jarred kind if you wish, or make your own with the recipe below)
Between sheets of waxed paper, flatten chicken to 1/4" thickness.
In a shallow dish, mix bread crumbs and 1/3 c. parmesan.
Dip chicken into egg, then coat with bread crumb mixture.
In 12" skillet, heat oil over medium heat.
Cook chicken in oil 10-15 minutes, turning once, until no longer pink in the center.
Spoon a small amount of marinara onto each chicken breast.
Sprinkle mozzarella cheese over the chicken.
Broil on high until cheese is melted and golden.
Serve remaining sauce with noodles of choice (I used thin spaghetti)
Sauce
2 Tbsp. olive oil
1 c. chopped onions
2 cloves garlic, chopped
1 28oz. can crushed tomatoes
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
In a 3-quart saucepan, heat 2 Tbsp. oil over medium heat.
Cook onions and garlic in oil for 2 minutes, stirrin occasionally.
Stir in tomatoes, sugar, salt and pepper.
Heat to boiling.
Reduce heat; cover and simmer, stirring occasionally, until ready to serve.
SPINACH SALAD WITH POPPY SEED DRESSING
Spinach
bacon pieces
Avocado (sliced)
Mandarin oranges
POPPY SEED DRESSING:
6 tbsp. sugar
1/2 tsp. salt
2 tsp. onion juice
1/2 c. oil
1/2 tsp. dry mustard
2 1/2 tbsp. vinegar
2 tsp. poppy seeds
Mix the sugar, mustard, salt and vinegar very well. Add onion juice. Add oil very slowly. Beat with whisk. Add poppy seeds. Chill. Mixture will be thick. Add a little to salad and stir until lightly coated.
soooo here is the schedule
may
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appetizer/side-michelle
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june
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dessert-mckenzie
july
host-mallory
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drink-nancy
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august
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drink-jessica
dessert-nancy
september
host-mckenzie
appetizer-kady
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dessert-jessica
october
host-michelle
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drink-kady
dessert-mallory
november
host-nancy
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dessert-kady
december
host-jessica
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drink-michelle
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