I have loved Bread Puddings all of my life. I also love carrot cake and after making up my own recipe for carrot cake decided why not try a carrot cake bread pudding. After many attempts and a few failures I think I have perfected one that I love. The final outcome for my carrot cake bread pudding is in the recipe below. I hope you enjoy it as much as I do.
Rhonda's Carrot Cake Bread Pudding
3 to 4 cups stale cinnamon raisin bread cubed
1/4 cup Dunkin' Donuts vanilla coffee creamer
2 cups milk
1 teaspoon vanilla extract
1 teaspoon butter flavor extract
1 teaspoon cinnamon
1/4 cup very finely grated carrots
1 heaping teaspoon grated orange zest
1/4 cup golden raisins
1/4 cup shredded count
2/3 cup chopped pecans
1/2 package coconut cream instant pudding
1/2 cup powdered sugar
2 tablespoons milk
Cut the cinnamon raisin bread into cubes and Place into a large bowl.
Add the shredded carrots, coconut, chopped nuts (reserve 2 tablespoons of nuts for top)
In a large 4 cup measuring cup beat 5 eggs, milk, vanilla creamer & cinnamon.
Pour the egg mixture over the bread crumb mixture and stir well.
Pour into a regular size loaf pan , you can fill almost to the top since this will not raise. Add the 2 tablespoons chopped pecans to top of mixer.
Set the loaf pan into a baking dish and pour water around the loaf pan until about 2" deep. Bake at 350 degrees until middle is set when knife is inserted. Remove from oven and then move the bred pan from the water pan. Cool bread .
Mix the 1/2 cup of powdered sugar,1/2 pkg of coconut cream instant pudding, , and 2 tablespoons of milk. Stir until smooth.
Pour mixture over the top of the bread pudding once it has cooled for about 15 minutes. Serve when cooled or refrigerate until chilled.
Refrigerate any leftover bread pudding.
Beef and Balsamic Soup (Makes 2 Quarts)
3 tablespoons olive oil
2 1/2 pounds top sirloin steak, cubed
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2(8-ounce) packages, sliced mushrooms
1 small yellow onion, chopped
2 clovers garlic, minced
3 tablespoons all-purpose flour
1(32 -ounce) container beef broth
1 (2-pound) bag baby Yukon gold potatoes, halved
1(10-ounce) package frozen pearl onions, thawed
1/3 cup balsamic vinegar
1 tablespoon fresh thyme leaves
Garnish: sour cream and thyme leaves
1.) In a large Dutch oven, heat olive oil over medium-high heat. Toss beef with salt and pepper. Add beef to pot, and cook stirring requently, until browned, 7-8 minutes. Remove with slotted spoon, and set aside.
2.) Add mushrooms and chopped onion to pot; cook, stirring occasionally, until tender, 5 minutes. Stir in garlic; cook for 1 minute. Stir in flour, and cook for 2 to 3 minutes. Gradually stir in broth, potatoes, and reserved beef; bring mixture to a boil. Reduce heat, and simmer until potatoes are tender, 20-25 minutes.
3.) Stir in pearl onions, vinegar, and thyme; cook 10 minutes more. Garnish with sour cream and thyme leaves, if desired.
Sweet Potato-Sage Soup (Makes 1 & 1.2 Quarts)
4 slices thick-cut bacon, cut into 2-inch pieces
1 medium onion, chopped
3 cloves garlic, minced
1(32-ounce) container chicken broth
6 sage leaves
4 medium sweet potatoes, peeled and chopped
1 teasppon curry powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Garnish: cooked bacon, sage leaves
1.) In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, and set aside. Add onion to Dutch oven and cook until tender, about 10 minutes. Add garlic, and cook for 1 minute. Add broth, sage, potatoes, and curry; cover and cook until potatoes are tender, 20 to 25 minutes. Remove from heat, and let cool for 30 minutes. Puree potatoes with an immersion blender, or in 3 batches with a regular blender. (I use my Ninja) Return to heat, and add salt and pepper to taste. Garnish with bacon and sage, if desired.
(This is one of my favorite soups for fall, even my kids love it!)
Spicy Corn Chowder (Makes 2 quarts)
4 pablano chiles
1 teaspoon plus 3 tablespoons olive oil, divided
1 medium onion, chopped
2 garlic cloves, chopped
3 tablespoons all purpose flour
1 (32 ounce) container unsalted chicken broth
2 cups fresh corn kernels (about 4 ears)
2 cups Yukon gold potatoes, chopped
6 Roma tomatoes, chopped
1 teaspoon ground cumin
1 bay leaf
3 cups sheredded cooked chicken
1/4 cup chopped basil
Garnish: shredded cheddar cheese, roasted corn kernels, basil leaves
1). Preheat oven to 500 degrees. Line a rimmed baking sheet with foil; add chiles, and coat with 1 teaspoon olive oil. Roast until peppers look blistered, 15 to 20 minutes turning several times. Remove, and let cool enough to handle. Peel and remove seeds (do not rinse). Chop peppers; set aside. 2). In a Dutch oven, heat 3 tablespoons oil over medium heat. Add onion;cook until tneder, about 10 miutes. Add garlic, and cook for 1 minute. Stir in flour, and cook for 2-3 minutes. Gradually stir in broth. Add reserved peppers, corn, potatoes, tomatoes, cumin and bay leaf. Cook until potatoes are tender, 20 minutes, stirring occasionally. Stir in chicken and basil, and cook 10 minutes. Remove bay leaf. Garnish with cheese, corn kernels, and basil leaves , if desired.
Pulled Pork Posole (Makes 2 quarts)
2 tablespoons oil
2 cups chopped onion
3 cloves garlic
2 teaspoons Mexican chili powder
2(4-5 ounce cans) chopped green chiles
1 (28-ounce) can petite diced tomatoes
3 (15.5 ounce) cans white hominy, drained and rinsed
1 (32-ounce) container chicken broth
1 pound smoked pulled pork (no sauce)
1 teaspoon kosher salt or to taste
Garnish: thinly sliced radishes, fried corn totilla strips, lime wedges, fresh cilantro
In a dutch oven, heat oil over medium-high heat. Add onion and cook until softnened, about 8 to 10 minutes. Add chili powder, paprika, and red pepper;cook for 1 minute. Add chiles, tomatoes, hominy, and chicken broth. Bring to a boil, reduce heat, and cook for 30 minutes, stirring occasionally. Stir in pork, and cook for 15 minutes. Add salt to taste. Garnish with raidishes, tortilla strips, lime wedges, and cilantro, if desired.
Simple Mini Pot Pies
1 can of Grands buttermilk biscuits
1 can of Marie Calendar Chicken Pot Pie soup
Non stick spray
1 muffin pan
Spray muffin tin with non stick spray making sure to coat all areas inside the cups
Roll each biscuit on a lightly floured surface until flat and approximately 4 inches in diameter
Place each flat biscuit dough into the the muffin cup leaving edges outside to pinch togehter when filled.
Put one spoonfool of the un heated soup into the muffin cup
Bring edges of dough togehter and pinch until the tops are closed.
Once the edges are all sealed so none of the soup bubbles out, spray tops with non stick spray and bake in oven at 350 degrees until golen brown.
These make a nice quick meal served along with a small side salad.
Rhonda's Home made Vegetable Soup
1 1/2 pound of ground beef (or cooked beef roast shredded)
2 medium onions diced
1 can green beans (undrained)
1 can corn (undrained)
1 can carrots (undrained)
1 can peas (undrained)
1 can canelli beans (undrained)
1 can Chick Peas/Garbonzo beans (undrained)
2 cans diced tomatoes (undrained)
1 small head of cabbage (shredded or chopped coursley)
3 large potatoes diced
2 can tomato soup
1 Tablespoon basil
1/2 teaspoon black pepper
In a very large cooker, brown the ground beef and onion. Do not drain the ground beef. Add the canned tomatos, undrained along with the cabbage and potaoes. Add one cup water and let cook just until tender. Add all remaining cans of veggies and the basil, pepper, and the 2 cans of tomato soup. Let simmer until all items are cooked.
You can add any veggies you like and you can also use a jar of spagetti sauce instead of the tomato soup. I love using the spaghetti sauce with the garlic and basil. I always serve my soup with hot home made corn bread.
Breakfast Egg Cups
8-10 slices of white bread (depending on how many egg cups you make. 1 slice per muffin tin cup)
8-10 small or medium eggs. (don't use large eggs they will run over the pans)
4-5 slices of cheese (half slice per cup, or you can use shredded cheddar)
8-10 teaspoons spoons evaporated milk
5 pieces of crispy crumbled bacon, or you can use cooked, drained crumbled sausage
1/3 cup maple syrup
1 heaping Tablespoon real butter at soft temerature
you favorite herbs ( I use OLDE THOMPSON organic no salt seasoning , Got it at BJ's wholesale)
Spray muffin tins with a non stick spray, roll each slice of bread flat with a rolling pin.
Mix the syrup and butter together and spread one side only of the bread with the syrup and butter mixture. Place one slice of the flattened butter bread into the muffin cup with the buttered side being the inside of the cup.
Place your crumbled bacon or sausage in the bottom of the cup, just about a tablespoon in each cup.
Next break an egg into each cup, once again make sure you use small or medium eggs.
Place in oven on 350 degrees until the eggs are almost completely set. About 20 to 25 min.
Remove from oven and put 1 teaspoon of the evaporated mil on top of each cup, sprinkle with salt, pepper, herbs and then top with the cheese.
Place egg cups back into the oven and bake until the cheese has melted .
Egg cups should be set and the bread should be a golden crispy brown.
I remove the egg cups by taking a butter knife or a small spatuala around the edge of each cup.
We love to also put hot sauce such as Texas Pete, Tabasco etc. on ours
HOPE YOU ENJOY!!!!!!!!!!!!!!!!!!!!!!!
Rhonda's Honey Mustard Red Potato Salad
6-8 large red potatos
4-5 boiled eggs
1/2 cup mayonaise
1/4 cup mustard
1/4 cup organic honey (You can use any honey we just like the natural organic)
herbs ( I use dill weed)
Wash potatos and dry well
Slice potatoes thinly on a Mandaline or by hand. I cut the potato in half length wise then i slice it on the short end with my slicer.
Boil the potatoes just until tender and drain well. I always drain off the hot water and then run cold water over them until they are cold. Then I pour into a collindar until very drained.
Take the mayonaise, mustard, & honey and mix them in a large bowl, add the dill, salt, pepper then toss the potaoes in the mixture, In this recipe I like to grate the hard boiled eggs into the potato mixture and just toss lightly as not to break the potatoes.
Love this recipe and it is best to me when it is served just after making at room temp.
You can add more mayonaise or mustard & honey according to your own preferance.
HOPE YOU ENJOY!!! And if you try any of my recipes please post me a message as to how you or you family liked it.