RECIPE # 4328 - WHITE CHOCOLATE BLUEBERRY BREAD PUDDING, Wednesday, June 24, 2009

RECIPE # 4328 - WHITE CHOCOLATE BLUEBERRY BREAD PUDDING, Wednesday, June 24, 2009

CREATED Jul 1, 2009

SHELIA THOMAS / FAVORITE RECIPES PRESS

12 to 18 miniature croissants

12 eggs

2 cups of sugar

1 cup of sweetened condensed milk

1/4 cup vanilla extract

4 cups fresh blueberries

1/2 cup pecans

1 cup (2 sticks) butter

5 1/3 cups white chocolate chips

6 tablespoons whiskey

Tear the croissants into pieces and spread over the bottom of a greased

9 x 13-inch baking dish. Combine the eggs, sugar, sweetened condensed milk and vanilla in a bowl and mix well. Pour evenly over the croissants. Sprinkle the blueberries and pecans over the top. Bake in a preheated 350-degree oven for 50 minutes. Remove to a wire rack. Combine the butter and white chocolate chips in the top of a double boiler over simmering water. Cook until the mixture is melted and smooth, whisking constantly. Stir in the whiskey just before serving. Serve the bread pudding with the sauce over the top or on the side.

Serves 24  

 

Fruit & Cheese Tortellini

Serves 8

1 (7-ounce) package frozen cheese tortellini

1 cup halved grapes

1 cup blueberries

1 cup strawberries, sliced

Poppy seed salad dressing to taste

Cook the tortellini according to the package directions; drain and cool. Combine the tortellini, grapes, blueberries, strawberries and salad dressing in a bowl. Serve immediately.

Note: An easy take-along for a summertime potluck or picnic. Pick your fruits for their colors - like Fourth of July - red, white and blue - fun!

  Gourmet Pimento Cheese

Makes 3 cups

 

1 1/2 cups (6 ounces) grated Parmesan cheese

1 cup (4 ounces) shredded Cheddar cheese

1 cup (4 ounces) shredded smoked Gouda cheese

1 (7-ounce) jar diced pimentos, drained

1 cup mayonnaise

1 jalapeno, seeded and minced

1 tablespoon vinegar

1 teaspoon salt

1 teaspoon black pepper

Cayenne pepper to taste

Combine the Parmesan cheese, Cheddar cheese, Gouda cheese and pimentos in a bowl and mix well. Mix the mayonnaise, jalapeno, vinegar, salt, black pepper and cayenne pepper in a bowl and stir into the cheese mixture. Chill, covered, in the refrigerator. Use as a sandwich filling or a spread for crackers or as a dip. Substitute Colby cheese or Monterey Jack cheese for 1 of the cheeses listed above if desired.

 

Lemon Gingersnaps

Makes 5 dozen cookies

Cookies

4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1 1/2 cups shortening or butter, softened

2 cups sugar

1/2 cup molasses

2 eggs, beaten

1/2 cup sugar

Lemon Glaze

1 (1-pound) confectioners' sugar

1/3 cup fresh lemon juice

3 teaspoons grated lemon zest (about 1 large lemon)

For cookies, preheat oven to 375 degrees. Mix the flour, baking soda, cinnamon, cloves and ginger together. Beat the shortening and 2 cups of sugar in a mixing bowl at medium speed until light and fluffy. Add the molasses and eggs to the creamed mixture and beat until smooth. Add the flour mixture and beat until blended.

Shape the dough into 1 - inch balls and coat with ½ cup sugar. Arrange the balls on a greased cookie sheet and flatten slightly with the bottom of a glass. Bake for 8 to 10 minutes or until golden brown. Cool on the cookie sheet for 2 minutes and remove to a wire rack.

For the glaze, combine the confectioners' sugar, lemon juice and lemon zest in a bowl and mix until smooth. Spread the glaze over the slightly warm cookies. Let stand until cool and store in an airtight container.