Tuesday, July 23, 2013

Kneader's Raspberry Bread Pudding

My mother-in-law was in town for the week to help with the new baby and older hoodlums I seem to be raising. She isn't your typical MOL (mother-in-law). She is exceptional in every way. Leaving beautiful Utah to stay for 9 days with crazy me in 115 degree weather is quite the sacrifice. Along with being super easy going and beyond helpful she introduced us to this recipe. The cream sauce is amazing and bread pudding will never be the same without raspberries.

This recipe is adapted from the Sister Cafe
Kneaders Raspberry Bread Pudding 
Note: If you can prepare the sauce ahead of time to cool, that is best. Otherwise prepare sauce as soon as pudding is in the oven and then place in the fridge to cool it down rapidly. The bread pudding is great served hot and I felt it needed the cream sauce to be cold to cool down the dessert enough to taste all the favors.
Cream Mix
1 1/2 loaves aged, white bread (I used french)The more dried out the better.
1 quart heavy cream(4 cups)
3 cups sugar
1 egg
1 teaspoon vanilla In large bowl combine cream, sugar, egg and vanilla. Cut bread into 1 1/2″ cubes and add to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely.

Fruit Filling
5 cups frozen raspberries
1 cup sugar
1/3 cup apple juice Combine raspberries, sugar and apple juice, stirring until sugar is dissolved.
Layer a 9×13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread. Bake 40 minutes at 375 degrees. Serve warm. Top with vanilla sauce.

Vanilla Sauce
1 1/3 cup butter
5 tablespoons flour
3 cups heavy cream
2 teaspoons vanilla
1/3 cup sugar Over medium heat melt butter, and add flour stir 10 minutes until it has a nutty aroma, do not brown. Add cream and sugar and boil till mixture is thick, remove from heat adding vanilla. Serve this wonderful sauce cold.

Serve and Enjoy!

Tuesday, July 16, 2013

Coconut, Toffee, Chocolate Bars

I'm back! I still have horrible pictures, old blog layout, but I do have a wonderful new addition in my life - our third child! I just gave birth to a darling baby boy. From morning sickness in the first and second trimester, to surviving my large worthless self in the third trimester, I seem to lose the ability to bake and cook. But I am back! I started a post baby body diet this week, but here is a delicious dessert that I made TWICE before I realized this wasn't going to drop the pounds.

I first discovered this recipe when I made them for my mother's birthday. She loved them! These are adapted from Mom On Timeout . They have a little bit of everything with a bit of a gooey center. They melt in your mouth, but almost seem healthy with the oatmeal and coconut crunch. On second thought, maybe blogging about these delicious treats are proving to be detrimental to my diet....


1-1/4 cups all-purpose flour
1 cup old-fashioned oats
2 cups flaked coconut
3/4 cup brown sugar
1 cup butter, softened
1 egg, lightly beaten
12 ounces semi-sweet chocolate chips ( I used dark chocolate in one batch and half semi-sweet and dark in another)

14 ounces sweetened condensed milk
1/2 cup Karo® Light Corn Syrup
4 oz of cream cheese
1 1/4 cup toffee bits


Preheat oven to 350°F.
Combine flour, oats, coconut, and brown sugar in a large bowl of electric mixer and mix at low speed.
Add butter and continue mixing until a crumbly dough forms. Add egg and continue mixing well. Stir in chocolate chips.
Reserve 1-1/2 cups of dough for topping. Press remaining dough into bottom of a lightly sprayed 13 x 9-inch baking dish.
Bake 10 minutes.
Combine sweetened condensed milk and corn syrup in a small bowl and mix until combined. Mix in softened cream cheese until all are well blended.
Pour evenly over hot crust.
Sprinkle with toffee bits.
Top evenly with reserved crust mixture.
Bake 25 to 30 minutes until golden brown. Cool and cut into bars. Try not to eat the whole pan in one hour, but it will be tough not to.

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