Pumpkin Bread Pudding

Here is the original recipe:

3 cups French bread, cubed
⅔ cup 1% low fat milk
¼ cup canned pumpkin
1 egg
1 egg white
8 packets SPLENDA® No Calorie Sweetener with Fiber
¼ teaspoon pumpkin pie spice
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract
2 teaspoons chopped pecans

DIRECTIONS

   1. Preheat oven to 350 degrees F. Spray four (4 oz) ramekins with nonstick cooking spray. Set aside until ready to use.
   2. Cut bread into one-inch cubes. Set aside.
   3. Mix milk, pumpkin, egg, egg white SPLENDA® No Calorie Sweetener with Fiber, spices and vanilla together in a medium mixing bowl. Add bread chunks and stir until bread is coated. Allow bread to soak up moisture for 10-15 minutes.
   4. Spoon bread pudding into the prepared ramekins. Top with chopped pecans. Place ramekins on a cookie sheet and cover with foil. Bake for 10 minutes. Remove foil and bake another 10-15 minutes or until firm to the touch. Serve warm or chilled.

Serving Size: 1 ramekin (about 4 oz)

                    ************************************************

And here are my changes to make it even lower in calories

I used 4 slices of cubed 100% Whole Wheat Nature’s Own bread instead of the french bread the recipe calls for.

I didn’t have Splenda with Fiber, I just used 8 packets of regular Splenda

I doubled the pumpkin pie spice to a heaping 1/2 teaspoon and 1/2 teaspoon of cinnamon

If you have almond milk, this will pull the calories down even further, but I didn’t have it so I used skim milk.

Weight Watcher Calculations for the entire recipe –

• Wheat bread – 2 points for 4 slices
• Pumpkin – 0 points
• 1 egg and 1 egg white – 2 points
• Skim milk – 1 point

That’s 5 points for the entire recipe.  So that comes to 1.25 points per serving, if you add a few pecans and Cool Whip, you will still have less than 2 Weight Watcher points per ramekin.

If you are one of those people who doesn’t care for Splenda, you can substitute sugar or brown sugar, but of course your calories are going to increase.

This would be great with a sauce on it, I personally didn’t think it needed it, and I didn’t want to add the calories. 

I served this with just a dollop of Cool Whip Lite…

The original recipe came from the Splenda web site, check out the original recipe and other great ideas using Splenda here>>>

Badass ginger molasses cookies photo from jellypress.com
Nancy Gail Ring copyright 2010. All rights reserved."

When John and Ryan were little boys, I baked these cookies a lot.  They were one of our favorites, and I sometimes substituted sorghum if I didn’t have molasses.  If you like a moist, chewy, spicy cookie, this one is awesome.  So good that they’re going in the Tried ‘n True Hall of Fame, as well as the cookie category.

I didn’t have a photo of these cookies, but the ladies at Jellypress allowed me to use theirs.  They are using a different recipe, but the cookies look very similar to mine.

Try a batch, your family will love them, pinkie swear!

~ jan

Silver Palate Molasses Cookies

Ingredients:

12 tablespoons unsalted butter
1 cup granulated sugar
1/4 cup molasses
1 eggs
1 3/4 cups all-purpose flour
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda

Directions:

Preheat your oven to 350 degrees.

Melt butter; add sugar and molasses, and mix thoroughly. Lightly beat egg and add to butter mixture, blend well. Sift flour with spices, salt and baking soda, and add to first mixture; mix. Batter will be wet. Lay a sheet of foil on a cookie sheet. Drop tablespoons of cookie batter on foil, leaving 3 inches between the cookies. These will spread during baking. Bake at 350 degrees until cookies start to darken, about 8-10 minutes. Remove from oven while still soft. Let cookies cool on foil, but remove foil from cookie sheet. Makes 24 very large flat cookies. These soft, chewy, spicy cookies will stay moist, in an airtight tin, for at least a week.

Note - It is easy to overbake these cookies. Remove them from the oven earlier than you think.

We didn’t have non-stick foil when this recipe was printed, but it would work great.

Source:  Silver Palate Cookbook

Check out Jellypress – Old Recipes Modern Life, it’s a bookmarker, ladies.  Very visual and arty, these ladies did a great job!

Ingredients
   
1/2 gallon(s) apple cider
1/3 cup(s) dark brown sugar
2 stick(s) cinnamon
5  whole allspice berries
1  (1/2 inch by 1/2 inch) chunk fresh ginger, peeled
3  whole cloves
8 slice(s) orange

Directions
In a 3-quart saucepan, combine cider, sugar, cinnamon sticks, allspice berries, ginger, and cloves. Heat to a simmer and allow to cook 20 minutes. Strain into a punch bowl and garnish with orange slices. Serve warm.

Source:  Country Living

This is on my “must try” list.  My family are huge fans of Mac and Cheese, and we’re always searching for the perfect recipe.  This one, adapted from Paula Deen sounds great, nobody does this kind of dish better than Paula.

~ jan

Ingredients
4 cups cooked elbow macaroni, drained (we’re a fan of shells, I would substitute Creamettes large shells for the elbow macaroni
2 cups grated cheddar cheese, or half Velveeta, half cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

A butter/crumb topping on this would be excellent

Directions

Preheat oven to 350°F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar.

In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes.

Top with additional cheese if desired. Makes 6 to 8 servings

Source:  Paula Deen

This recipe got fantastic reviews.  I would adapt it a bit by adding roasted pecan pieces to the top, and omitting the rum in the glaze.  Orange juice would be a nice substitue.

~ jan

Ingredients:
1   pinch salt
1   9 ounce box raisins
2   Eggs, beaten
2   4.5-oz cans fruit cocktail (undrained)
1   14-oz can Sweetened Condensed Milk (not evaporated)
2 dozen Krispy Kreme Donuts
1 or 2 teaspoon cinnamon

Butter Rum Sauce:
1 stick butter
1 pound box confectioner’s sugar
Rum to taste

Directions
Cube donuts into a large bowl.  Pour other ingredients on top of donuts and let soak for a few minutes.  Mix all ingredients together until donuts have soaked up the liquid as much as possible.

Bake at 350 degrees for about an hour until center has jelled.  Top with Butter Rum Sauce.

Butter Rum Sauce:

Melt butter and slowly stir in confectioner’s sugar.  Add Rum and heat until bubbly.  Pour over each serving of Krispy Kreme Bread Pudding.

Recipe courtesy Paula Deen

Adapted from a recipe by Paula Deen

Ingredients:

2 lbs cut-up chicken or whole bone-in chicken breasts

Sauce mixture:

4 eggs
1/3 cup water
1 cup hot sauce ( I use Louisiana Hot Sauce, Tabasco might be hotter)

Seasoning blend:

1 1/2 teaspoons salt
1 1/4 teaspoons fresh ground black pepper
1/4 teaspoon garlic powder

Dredging mixture:

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt

I will add 1/2 cup of cornstarch to the dredge mix.  Cornstarch makes crust extra crispy.

Never cover chicken when it’s frying if you want that deep, crispy crust.

Directions:

Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).

For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
Add hot sauce and whisk together well.

Source:  Food Network

INGREDIENTS

2 tablespoons red decorator sugar

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

2 tablespoons miniature semisweet chocolate chips

Black string licorice, cut into 1-inch pieces

• Heat oven to 350°F. Cut 17x12-inch piece of plastic wrap; place on work surface. Sprinkle red sugar evenly over plastic wrap. Roll cookie dough in sugar to coat. Wrap in plastic wrap; freeze 30 minutes.
  
• Remove half of dough from wrapper; freeze remaining dough until needed. Cut dough into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Place 3 chocolate chips in center of each slice to resemble seeds. To form slice shape, make 2 indentations on 2 opposite sides with fingers. Repeat with remaining half of dough.
  
• Bake 8 to 9 minutes or until unsugared edges are light golden brown. Insert 1 licorice piece on top of each cookie to resemble stem. Cool 2 minutes; remove from cookie sheets to cooling racks.

Source:  Pillsbury

Doesn’t this look amazing?  Learn how to make it here>>>

When I was a little girl, mother picked up hickory nuts every fall, cracked them into a Ball fruit jar and saved them to make Hickory Nut Cake.

She made it at Thanksgiving and Christmas,and it was the best cake you ever tasted.

I never had her recipe, but was thrilled to find this one from Midwest Living.

This one’s for you, mom…

Ingredients

5    eggs
1  cup  butter
2  cups  all-purpose flour
1  tsp.  baking soda
1/4  tsp.  salt
2  cups  sugar
1  tsp.  vanilla
1  cup  buttermilk
1  cup  flaked coconut
1  cup  chopped hickory nuts or pecans, toasted
    Cream Cheese Frosting (recipe follows)
Directions

1. Separate eggs. Allow egg yolks, egg whites and butter to stand at room temperature for 30 minutes. Meanwhile, grease bottoms of three 9x1-1/2-inch round cake pans. Line bottoms of pans with waxed paper; grease and lightly flour pans; set pans aside. In a medium bowl, combine flour, baking soda, and salt.

2. In a very large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well combined. Add the egg yolks and vanilla; beat on medium speed until combined. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Fold in coconut and nuts.

3. Thoroughly wash beaters. In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight). Fold about one-third of the egg whites into cake batter to lighten. Fold in remaining whites. Spread batter evenly into the prepared pans.

4. Bake in a 350 degree F oven about 25 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Remove waxed paper and discard. Cool cake layers thoroughly on wire racks.

5. Place one cake layer on a serving plate. Spread with about 1/2 cup Cream Cheese Frosting. Top with second cake layer. Spread with 1/2 cup frosting. Place the remaining cake layer on top; spread top and sides of cake with remaining frosting. Store cake in the refrigerator for up to 2 days. Let stand at room temperature 30 minutes to 1 hour before serving. Makes 16 servings.

Cream Cheese Frosting: In a large mixing bowl, beat one 8-ounce package cream cheese, softened, 1/4 cup softened butter and 1 teaspoon vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in one 1-pound package powdered sugar (about 4 cups) and 1 to 3 tablespoons milk to reach spreading consistency. Makes 2-1/2 cups frosting.

Source:  Midwest Living

This is it, the chocolate chip cookie that I’ve been searching forever for.  They are so good, thick and chewy, not flat and thin like most chocolate chip cookies.

I’ve tried so many recipes, tried to fiddle with The Original Toll House Cookie recipe, too, by adding more flour, and could never get it right.  These are hands down, the best chocolate chip cookies I’ve ever made.  I’ll never try another recipe, I’ve found perfection!

I made these because of 750 positive comments on the Food Network site, and I was thrilled with the results.  It’s the bread flour, I believe, that makes them puffy not flat.  If you never make anything from my site, and you’re a chocolate chip cookie lover, than make these.  You will not be disappointed, pinkie swear you won’t!

The only adaptation I made was not using parchment paper.  I baked them on a cushioned,  air cookie sheet, it worked perfectly.

I chilled them for a half an hour, then scooped them into big balls with an ice cream scoop, the rest I baked off the next day after being in the refrigerator all night. 

~ jan

Ingredients

    * 2 sticks unsalted butter
    * 2 1/4 cups bread flour
    * 1 teaspoon kosher salt
    * 1 teaspoon baking soda
    * 1/4 cup sugar
    * 1 1/4 cups brown sugar
    * 1 egg
    * 1 egg yolk
    * 2 tablespoons milk
    * 1 1/2 teaspoons vanilla extract
    * 2 cups semisweet chocolate chips

Hardware:

    * Ice cream scooper (#20 disher, to be exact)
    * Parchment paper
    * Baking sheets
    * Mixer

Directions

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Source:  Food Network