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Keenland's Bread
Pudding & Bourbon Sauce
Recipe Provided by Turf Catering
Recipe for Bread Pudding
Serves 10-12
2 cups granulated sugar
1/2 gallon milk
8 eggs (beaten)
2 teaspoons vanilla extract
2-3 quarts cubed white bread
1 cup golden raisins
1 teaspoon cinnamon
* Whisk sugar into milk until dissolved. Add
beaten eggs and vanilla extract
together in a large bowl.
* Soak bread cubes in liquid mixture for
several hours or overnight (In the
refrigerator) until bread is saturated.
* Pour into an 8X11 greased oven dish.
* Sprinkle with raisins and cinnamon. Use a
spoon (or something similar) to press
the raisins and cinnamon into the top layer
of the bread mixture.
* Bake at 250 degrees for approximately 1
hour and 15 minutes or until
firm to touch and golden brown.
* Let cool to room temperature before
cutting and topping with Bourbon Sauce.
Ingredients for Bourbon Sauce
2 sticks softened butter
2 cups powdered sugar
2-6 tablespoons bourbon
* Soften butter to room temperature and mix
powdered sugar into the
butter with an electric mixer.
* Add bourbon to taste; stir in completely
until it achieves frosting consistency.
* Spoon over warm bread pudding.
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| KENTUCKY CHESS PIE
2 c. sugar
4 tbsp. white cornmeal
1 1/2 c. milk
1 stick butter
3 eggs
1 tsp. vanilla
Mix eggs, sugar,
butter, and cornmeal. Add milk and vanilla; beat well.
Pour into 8
inch unbaked pie shell. Bake at 300 degrees until well done,
about 30
minutes.
Optional: COCONUT
CHESS: Use 4 eggs, beaten, 1/2 teaspoon salt, and
1 cupflaked
coconut, and 1 unbaked 9 inch pie shell. Combine 6 ingredients;
add coconut.
Pour into unbaked pie shell. Bake 45-50 minutes at 325 degrees.
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From the kitchen of Sara Brown
Creamed Corn On The Cob
2 cansGreen Giant ShoepegCorn
3 tablespoons Flour
1 Stick real Butter (Cut into pieces)
1/2 Pint whipping cream
Drain corn well, coat with flour and stir
Add butter & cream (do not whip cream)
Stir well
Bake 30 minutes @350 degrees
Watch carefully as cream will burn quickly on top
Stir at 15 minutes
Just before serving, mix butter & cream into the
corn
Cheeseburger Soup
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1 pound lean ground beef
1/2 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
6 cups chicken broth
2 pounds potatoes, peeled and diced
3 tablespoons butter or margarine
1/4 cup all purpose flour
1 pound
processed reduced fat American cheese, cubed
1 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
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Cook ground
beef in a Dutch oven over medium-high heat
about 3
minutes, stirring until meat crumbles. Add onion
and next
four ingredients, and saute 4 minutes or until beef
is no longer
pink. Drain well. Return beef mixture to Dutch
oven.
Stir in chicken broth and potatoes. Bring to a boil;
cover,
reduce heat, and simmer 10 to 12 minutes or until
potatoes are
tender. Melt 3 tablespoons butter in a
non-stick
skillet over medium heat. Gradually stir in flour
and cook,
stirring constantly, 2 to 3 minutes or until flour
is lightly
browned. Whisk flour mixture into simmering
beef
mixture; bring to a boil. Reduce heat, and simmer.
6 minutes or
until thickened. Whisk in cheese and next
3
ingredients just until cheese melts. Serve with Easy
Breadsticks,
if Desired
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Easy
Breadsticks
Separate 8
hot dog buns into halves; brush halves evenly with 4 tablespoons butter
or
margarine. Cut each piece in half lengthwise and then
crosswise. Place buns,
buttered
sides down, on a lightly greased baking sheet. Bake at 400 degrees for
5-10
minutes or
until golden brown. Serve immediately.
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Tortellini
Soup
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1 Tablespoon Olive oil
1 Cup diced celery
1 cup diced carrots
1/2 Cup onions
1/2 Cup frozen yellow corn
1/2 Cup frozen green peas
4 Cloves finely chopped garlic
(Mince in jar can be used)
3 Cans fat free chicken broth
2 Cups water
1 9 Ounce package 3 cheese tortellini
1 19 oz can cannellini beans
1/2 Tall bag fresh baby spinach
1/2 teaspoon nutmeg
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Heat
oil in 4 quart saucepan over med/low heat. Stir in
celery, carrots, onion, and garlic. Saute for 5 minutes.
add broth, water corn, peas, beans, nutmeg, and bring
it to a boil. Stir in tortellini and simmer accord to
package directions. Add spinach and cook over low heat
until it wilts. Top with shredded parmesan when serving.
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Thanks to Sara
Brown for both the soup recipes above |
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From The Kitchen of
Ann Ragland
1 medium onion
2-3 tablespoon chili powder
Salt
Garlic powder
1 large can of petite diced tomatoes
2 cans tomato soup
2 cans lite red kidney beans
Brown meat and cook first 6 ingredients together.
Simmer
until onions are done
Add
tomato soup and beans and heat until beans and soup are hot
From the Kitchen Of Ann Ragland
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From
the Kitchen of Judy Monoskey
Betty’s
Chocolate Cake
This has been our family’s favorite chocolate cake for years! It came
from Texas
round
1954, so it maybe a Southern recipe!
½ cup Crisco (any shortening)
2 cups sugar
2 eggs
Beat the above.
Mix and Add to above:
½ cup buttermilk
Pinch of salt
Sift well together & add to above:
2 cups flour
2/3 cups cocoa
Mix and add to above:
1 tsp. baking soda
1 cup boiling water
Add & mix to above:
1 tsp. vanilla
Bake in two 9 in. layer pans or 13x9 pan at 350 degrees for about 30 min.
Judy Monoskey
Frosting
for any cake
1 box Jello Instant Pudding, any flavor
1 cup milk
1 - 12 oz. Cool Whip container
mix pudding and milk for about 1 minute; fold in cool whip. Can be used on
any cake.
Suggestions:
Chocolate cake with vanilla pudding
Pound cake with butterscotch pudding
Lemon cake with lemon pudding
Be sure to refrigerate any leftovers of cake. Sugar-free should work just
as well. |
*****************************
Pineapple-Orange
Sunshine Cake
Cake:
1 box Sweet Rewards yellow cake mix
¼ cup applesauce
4 eggs
1 can (11 oz) mandarin oranges in light syrup
Frosting:
1 container (8 oz) light whipped topping, thawed
1 pkg (3.4 oz) instant vanilla pudding mix
1 can (15 ½ oz) crushed pineapple in juice
1. For the cake: Preheat the oven to 350 degrees F. In large bowl, stir together
all the cake
ingredients
until moist. Beat by hand for 2 min.
Coat a 13” x 9” pan with cooking spray. Pour the batter into the pan. Bake
for 30 to 40 minutes,
or until a
toothpick inserted in the center comes out clean. Cook completely.
For the frosting: In a large bowl, mix together all the frosting ingredients
until well blended.
Spread over the cake.
Store in the refrigerator. Serves 16.
To make a multilayer cake, bake the batter in two 9” cake pans for about 25
minutes.
Split the layers in
half horizontally, spread with frosting, and stack.
As given above: 212 cal; 3 g pro; 41 g carb; 4 g fat
Note: I used no-sugar added applesauce; and found the canned pineapple and
mandarin oranges
both with
Splenda in Wal-Mart. I used regular cake mix (like Duncan Hines) and that worked
out fine.
Both above recipes from the Kitchen of Judy
Monosky
*******************************************
The following recipes were received with no
mention of the
Chefs name. Please give me your
name and I will give you the proper credit.
Four layered Dessert
!st
layer: 1 1/2 stick margarine (melted)
1
1/2 cup flour
1/2 cup chopped nuts
Mix together and press into 9x13 pan. Bake in 350 degree oven for 20-25
minutes, then cool.
2nd layer: 1 cup cool whip
8
ounce cream cheese
1
cup powdered sugar
Mix well with beater and spread over crust and chill
3rd layer: 2 each 3 ounce package of instand pudding
3
cup of milk
Mix together and spread over layers. (Chill)
4th layer: 1 cup of cool whip
1/2 cup of chopped nuts
Spread over top & Chill
Serves 12-15
*************************
Berry Nutty Coffee Cake
1 (18.25 ounce) package Duncan Hines Moist
Deluxe Classic Yellow Cake
Mix (or any other brand with pudding in the
mix)
1
cup sour cream
3
eggs
1/4
cup water
1
(12-ounce) can raspberry or apricot filling for cakes, pastries, and desserts **
½
cup chopped walnuts
½
cup sugar
1/3
cup chopped walnuts
3
tbsp butter, melted
2
tbsp flour
Prepare cake mix according to package
instructions using sour cream
, eggs, and water. Pour 3 cups of the batter in
a greased and floured
13 in x 9 in baking pan. Spread filling
over batter. Sprinkle with
½ cup walnuts. Top with remaining batter and
sprinkle with combined
sugar, 1/3 cup walnuts, butter, and flour.
Bake at 325 degrees for
40 to 45 minutes or until toothpick inserted in
cake comes out clean.
** note: if you cannot find pastry filling, try
pie filling. Large can may
be too generous for the recipe.
*****************************
Mom’s Butterscotch Nut Cake
Cake mix:1 pkg yellow cake mix
(use type w/pudding like Duncan Hines Moist Deluxe or Betty Crocker Super
Moist)
1
small instant butterscotch pudding mix (3.4 oz) do not use fat-free
1
large instant vanilla pudding mix (5.1 oz) do not use
fat-free
1
cup salad oil
1
cup water
4
eggs
mix cake mix ingredients above together per
box.
Center and Topping:
1
cup packed brown sugar
1
cup chopped nuts
mix topping together & set aside
Put
½ of batter in bottom of greased & floured 9”X13”x2” pan.
Put
½ topping mix on batter
Add
remaining batter
Add
remaining topping
Bake 55 min. in a pre-heated 325 degree oven
for 55 to 60 min. Test canter with toothpick till done.
Variations:
1) Pumpkin Coffee Cake
Prepare as above, except use Jell-o instant Pumpkin Spice pudding mix
(available in Novemer/December) in place of the butterscotch pudding.
I
also like to add the following:
1
tsp. ground cinnamon
½
tsp. ground ginger
½
tsp. ground nutmeg
2) Pecan coffee Cake
Prepare as
above, except use Betty Crocker Super Moist Butter Pecan Cake Mix and Butter
Pecan instant
pudding
(if you cannot find this, try using the small vanilla instant
**********************
French
Toast Casserole
1
loaf French bread (10 ounces), cut into 1-inch cubes (10 cups)
8
eggs
3
cups milk
4
tsp sugar
1
tsp vanilla extract
¾
tsp salt, optional
TOPPING:
2 tbsp butter or margarine, cubed
3
tbsp sugar
2
tsp ground cinnamon
Maple syrup, optional
Place bread cubes in a greased 13 in x 9 in baking dish. In a mixing bowl,
beat
eggs, milk, sugar, vanilla and salt if desired. Pour over bread.
Cover
and refrigerate for 8 hours or overnight. Remove from the
refrigerator 30 minutes before baking. Dot with butter. Combine
sugar and cinnamon; sprinkle over the top. Cover and bake at 350
degrees
for 45 to 50 minutes or until a knife inserted near the center comes
out
clean. Let stand for 5 minutes. Serve with syrup if desired.
Yield:
12 servings.
Note: I
put the topping on right away, before refrigerating it and have
found no
problem in doing this.
Judy Monosky
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