Thursday, November 22, 2007

HAPPY THANKSGIVING ! Some Food For Thought

What are you doing reading blogs today???

Go eat something yummy!

If you haven't committed to a certain menu, here are three of my favorite holiday dessert recipes. Consider them food for thought, as well as sustenance for the soul and body!

(Surprise! A real WMD )

It's very simple to make and my family really likes it. I've been making it for several years now and probably originally got the recipe from some magazine, which one I've long forgotten (otherwise, I'd mention it). I prefer to eat it either unadorned, or with a high quality vanilla ice cream, but if you are a purist, you are free to use chocolate ice cream instead.

1/4 c. oil
2 eggs
1 1/3 c. water
1 chocolate cake mix (get your favorite--I like devil's food chocolate cake)

Mix the above ingredients by hand (do not use electric mixer). Pour into greased 9x11 inch pan. Sprinkle 12 ounces Semi-Sweet Chocolate Chips on top (I like Hershey's). Bake at 350 degrees for 30-35 minutes.

Cool about 5 minutes. Poke holes in cake (it should still be warm) and spread with 1 large jar of Smuckers Hot Fudge Topping. ENJOY

(In honor of all the ding-dongs and nutjobs out there)

1 C sugar
1/2 C butter, melted
1 egg
pinch of salt
1 1/2 C applesauce
1 t cinnamon
1/2 t cloves
1/2 t nutmeg
2 t baking soda
2 C flour
1 1/2 C golden raisins
1 C currants
1 C candied fruit mix for fruitcake
1 C pecans
1 C red candied cherries for fruitcake (one small container)
1 C candied pineapple chunks for fruitcake (1 small container)

Blend ingredients in a large bowl. Pour into 2 or 3 loaf pans (depending on the size of the pan) lined with wax paper. Bake in 350 degree oven for 1 hour, or until knife inserted in middle comes out clean. Let cool completely. Refrigerate for a day or two before serving. Can be frozen, too. Wrap well in foil and ziploc bags and store in the refrigerator or freezer. You can spike it with brandy, but the applesauce base keeps it moist. Enjoy.

Moral: Handled properly, a variety of candied fruits and nuts can be extremely delicious after they are all democratically mixed together and baked in an oven possessing a steady temperature.

(For all the Angels out there!)

5-6 C day old Challah bread cubes
4 C scalded milk
1/2 C butter, melted and cooled
1 C sugar
1/2 t salt
4 eggs, beaten
1 t cinnamon
1 t nutmeg
1 C raisins

1/2 C white sugar
1/2 T cornstarch
1 C hot water
3 T lemon juice
1 T lemon zest

Preheat oven to 350 degrees. Spray an 8x11 inch casserole with nonstick spray. In a large bowl combine bread cubes, 1 C sugar, salt, cinnamon, and nutmeg. Mix in raisins. In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish. Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/2 up the side of the casserole dish, creating a water bath. Bake for 45- 50 minutes. Sauce: In a small saucepan, combine 1/2 C sugar, cornstarch, hot water, butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.


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