mrkinch: albatross soaring (Default)
[personal profile] mrkinch
This is my version based on Betty Crocker 1961 and this recipe linked by [personal profile] isis.

Apple Bread Pudding

3 1/2 C torn up bread
2 C milk
pinch salt
2 eggs
1/3 to 1/2 C sugar (1/2 is fine, but I think 1/3 suits me better)
1/2 t cinnamon
1 baking apple, chopped
2 T butter

Place bread and milk in bowl and stir or knead with hand until milk is largely absorbed. I use whatever is at hand; lately it's been pita leftover from Israeli-style lunches at work, frozen until needed. Beat the eggs, add the sugar, salt and cinnamon. Stir into bread. Stir in chopped apple.

Melt butter in 1 1/2 quart baking dish. Pour in bread mixture. Bake an hour or so at 350° F until the top is lightly browned and the pudding is pulling away a bit from the sides of the dish. Let cool enough to eat! I don't make a sauce, but vanilla ice cream would do very well.
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[personal profile] shalom
Difficulty:  Easy

Time:  1.5 hours (1 hour roasting, the rest making the soup)

This is the 2nd year I've made this for Thanksgiving and it's delicious - even better if you make it a day or so ahead.  The little bit of cayenne adds a tiny kick at the end, but not burning.

Ingredients
1 large butternut squash, roasted then cut into pieces (mine was 4 lb.)
1 large onion, diced (I used a big sweet Vidalia onion)
1 apple, peeled, cored, and diced (I used a Granny Smith)
1/4 lb. butter (1 stick, or 8 Tbs)
32 oz. chicken broth (or if you want this vegetarian, use 8 cups water and equivalent amount of vegetarian boullion to make 32 oz.)
2 cups half & half (I used fat free, or light cream)
1/2 tsp dried tarragon
1/8 tsp. cayenne pepper
salt to taste
pepper to taste

Take a 4 lb. butternut squash, quarter it lengthwise, scoop out the seeds, rub with olive oil, then roast for 60+ min. at 350 degrees F or until tender.  Cool and peel.

In a pot, saute the onion and apple with the butter until they are soft.  Add the squash and the broth.  Using an immersion mixer (or in batches using blender), blend until smooth.  Add tarragon and cayenne pepper.  Simmer for 20 minutes.  Add half & half and heat through (do not boil).  Add salt and pepper to taste.  Serve.

(If you cool and serve later, you may need to add more broth or half & half, as the soup will thicken upon cooling.)

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