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Prep Time: Cook Time: Total Time:
Candied Walnuts
Ingredients:
4 cups water
2 cups walnut halves or large walnut pieces
1/2 cup granulated sugar
Oil for deep-frying, as needed
2 tablespoons sesame seeds, black or white, toasted or untoasted, optional
Directions:
1.Have ready a mesh strainer for scooping up the walnuts, a colander for draining the walnuts, the sugar in small bowl, and a bowl to place the walnuts after draining.
2. In a large saucepan or wok, bring the water to a rolling boil. Add the walnuts. Return to a boil and boil for at least 5 minutes.
3. Remove the walnuts with the mesh strainer, quickly drain in a colander, and place in a large bowl. Immediately stir in the sugar and keep stirring until it has dissolved as much as possible.
4. In a wok, bring peanut or vegetable oil for deep-frying to 350 degrees Fahrenheit (approximately 177 degrees Celsius). Line a baking sheet with aluminum foil. Have the sesame seeds ready in a small bowl if you are using them.
5. Add a few walnuts into the oil at first – (this is because the oil may start foaming when the sugar first meets the hot oil). Once the foaming has stopped, carefully lower 1 cup of the walnuts into the oil in a mesh strainer. Turn the walnuts out and deep-fry for 1 – 1 1/2 minutes, until they turn golden brown, taking care not to burn them. (Note: To avoid accidentally burning the walnuts, try deep-frying just a few at first, to get a better idea of the exact amount of time needed to brown them. If you’re still having problems and the nuts are cooking too quickly, you can lower the temperature to between 325 and 330 degrees Fahrenheit – approximately 163 to 166 degrees Celsius).
6. Use the mesh strainer to scoop up and remove the walnuts and turn out onto the aluminum foil. Use a fork to separate the walnuts if needed. Sprinkle the sesame seeds over the walnuts if using. Cool. Store the walnuts in a sealed container. (They can also be made ahead and frozen for up to 3 months).
http://chinesefood.about-dot-com/od/desserts/r/candied_walnuts.htm
Oatmeal and Rum Dessert
Ingredients:
1/3 cup regular oatmeal
1 cup heavy cream
3 tablespoons confectioners' sugar
2 tablespoons dark rum
Directions:
1.Preheat the oven to 400 degrees. Spread the oatmeal evenly over the bottom of a 9 or 10 inch layer cake pan, toast in the middle of the oven, shaking the pan occasionally, for about 15 minutes, or until the flakes are a rich golden brown.
2.Watch carefully for a sign of burning and regulate the heat accordingly. Set aside to cool.
3.In a large chilled bowl, whip the cream with a whisk or rotary or electric beater until it begins to thicken. Add the confectioners’ sugar and beat until the cream is firm enough to form unwavering peaks in the beater when it is lifted out of the bowl.
4.Lightly stir in the rum, a tablespoon or so at a time. Then, with a rubber spatula, gently but thoroughly fold in the toasted oatmeal, using an over-under cutting motion rather then stirring motion
5.Pile the cream into chilled individual serving bowls or into parfait glasses and serve it at once.
http://www.alleasyrecipes-dot-com/recipes/3/1/oatmeal_and_rum_dessert.asp
Spumone
Ingredients:
1-1/2 cups heavy cream
1/2 cup sugar
1/2 cup maraschino cherries, diced
3 tablespoons candied orange peel
1 teaspoon lemon juice
1-1/2 quarts vanilla ice cream, slightly softened
1/2 cup chopped almonds
1/4 teaspoon almond extract
Directions:
Whip cream until stiff peaks form.
Fold in sugar, cherries, orange peel, and lemon juice.
Place in the refrigerator to harden, about 1 hour.
Combine ice cream with almonds and almond extract.
Line a 1-quart loaf mold or deep bowl with plastic wrap.
Press ice cream to about a 1-inch thickness into the bottom and up the sides of the bowl.
Fill the center with the whipped cream mixture. Cover and freeze for 12 hours.
Unmold onto a serving platter. Cut into slices to serve.
http://www.mangiabenepasta-dot-com/desserts2.html
Bread pudding
Ingredients:
6 SLICES BREAD TORN INTO PIECES
3/4 C PACKED DARK BROWN SUGAR
2 TSP CINNAMON
1 TSP NUTMEG
2 C MILK SCALDED
2 EGGS
1 TSP VANILLA
RAISINS SPRINKLED THROUGHOUT
1 TBL BUTTER
CARAMEL ICE CREAM TOPPIN
Directions:
1.TEAR BREAD AND PUT INTO A DEEP DISH PIE PAN.
2.SPRINKLE BROWN SUGAR, CINNAMON AND NUTMEG.
3.BEAT EGGS INTO MILK AND ADD VANILLA. DOT WITH BUTTER
4.BAKE AT 350 DEGREES APPROXIMATELY 30 MINUTES THEN 5. DRIZZLE CARAMEL TOPPING OVER
http://recipes.epicurean-dot-com/recipe/25344/bread-pudding.html
Sticky Rolls (Todd and Bills Recipe)
Ingredients:
2 tbsp. butter
¼ cup syrup
¼ cup brown sugar
¼ white vinegar
1 tsp. cinnamon
1 ½ tsp. nutmeg
2 pkgs. Refrigerated biscuits
Directions:
1.Mix butter, syrup, brown sugar, white sugar, cinnamon, nutmeg, together
2.Cut each biscuit into 4th’s and roll into balls roll into syrup mixture you just made and place into a baking pan
3.Put extra syrup over Sticky Rolls and cook at 375 degrees till firm
4.Let cool and enjoy
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Prep Time: Cook Time: Total Time:
Candied Walnuts
Ingredients:
4 cups water
2 cups walnut halves or large walnut pieces
1/2 cup granulated sugar
Oil for deep-frying, as needed
2 tablespoons sesame seeds, black or white, toasted or untoasted, optional
Directions:
1.Have ready a mesh strainer for scooping up the walnuts, a colander for draining the walnuts, the sugar in small bowl, and a bowl to place the walnuts after draining.
2. In a large saucepan or wok, bring the water to a rolling boil. Add the walnuts. Return to a boil and boil for at least 5 minutes.
3. Remove the walnuts with the mesh strainer, quickly drain in a colander, and place in a large bowl. Immediately stir in the sugar and keep stirring until it has dissolved as much as possible.
4. In a wok, bring peanut or vegetable oil for deep-frying to 350 degrees Fahrenheit (approximately 177 degrees Celsius). Line a baking sheet with aluminum foil. Have the sesame seeds ready in a small bowl if you are using them.
5. Add a few walnuts into the oil at first – (this is because the oil may start foaming when the sugar first meets the hot oil). Once the foaming has stopped, carefully lower 1 cup of the walnuts into the oil in a mesh strainer. Turn the walnuts out and deep-fry for 1 – 1 1/2 minutes, until they turn golden brown, taking care not to burn them. (Note: To avoid accidentally burning the walnuts, try deep-frying just a few at first, to get a better idea of the exact amount of time needed to brown them. If you’re still having problems and the nuts are cooking too quickly, you can lower the temperature to between 325 and 330 degrees Fahrenheit – approximately 163 to 166 degrees Celsius).
6. Use the mesh strainer to scoop up and remove the walnuts and turn out onto the aluminum foil. Use a fork to separate the walnuts if needed. Sprinkle the sesame seeds over the walnuts if using. Cool. Store the walnuts in a sealed container. (They can also be made ahead and frozen for up to 3 months).
http://chinesefood.about-dot-com/od/desserts/r/candied_walnuts.htm
Oatmeal and Rum Dessert
Ingredients:
1/3 cup regular oatmeal
1 cup heavy cream
3 tablespoons confectioners' sugar
2 tablespoons dark rum
Directions:
1.Preheat the oven to 400 degrees. Spread the oatmeal evenly over the bottom of a 9 or 10 inch layer cake pan, toast in the middle of the oven, shaking the pan occasionally, for about 15 minutes, or until the flakes are a rich golden brown.
2.Watch carefully for a sign of burning and regulate the heat accordingly. Set aside to cool.
3.In a large chilled bowl, whip the cream with a whisk or rotary or electric beater until it begins to thicken. Add the confectioners’ sugar and beat until the cream is firm enough to form unwavering peaks in the beater when it is lifted out of the bowl.
4.Lightly stir in the rum, a tablespoon or so at a time. Then, with a rubber spatula, gently but thoroughly fold in the toasted oatmeal, using an over-under cutting motion rather then stirring motion
5.Pile the cream into chilled individual serving bowls or into parfait glasses and serve it at once.
http://www.alleasyrecipes-dot-com/recipes/3/1/oatmeal_and_rum_dessert.asp
Spumone
Ingredients:
1-1/2 cups heavy cream
1/2 cup sugar
1/2 cup maraschino cherries, diced
3 tablespoons candied orange peel
1 teaspoon lemon juice
1-1/2 quarts vanilla ice cream, slightly softened
1/2 cup chopped almonds
1/4 teaspoon almond extract
Directions:
Whip cream until stiff peaks form.
Fold in sugar, cherries, orange peel, and lemon juice.
Place in the refrigerator to harden, about 1 hour.
Combine ice cream with almonds and almond extract.
Line a 1-quart loaf mold or deep bowl with plastic wrap.
Press ice cream to about a 1-inch thickness into the bottom and up the sides of the bowl.
Fill the center with the whipped cream mixture. Cover and freeze for 12 hours.
Unmold onto a serving platter. Cut into slices to serve.
http://www.mangiabenepasta-dot-com/desserts2.html
Bread pudding
Ingredients:
6 SLICES BREAD TORN INTO PIECES
3/4 C PACKED DARK BROWN SUGAR
2 TSP CINNAMON
1 TSP NUTMEG
2 C MILK SCALDED
2 EGGS
1 TSP VANILLA
RAISINS SPRINKLED THROUGHOUT
1 TBL BUTTER
CARAMEL ICE CREAM TOPPIN
Directions:
1.TEAR BREAD AND PUT INTO A DEEP DISH PIE PAN.
2.SPRINKLE BROWN SUGAR, CINNAMON AND NUTMEG.
3.BEAT EGGS INTO MILK AND ADD VANILLA. DOT WITH BUTTER
4.BAKE AT 350 DEGREES APPROXIMATELY 30 MINUTES THEN 5. DRIZZLE CARAMEL TOPPING OVER
http://recipes.epicurean-dot-com/recipe/25344/bread-pudding.html
Sticky Rolls (Todd and Bills Recipe)
Ingredients:
2 tbsp. butter
¼ cup syrup
¼ cup brown sugar
¼ white vinegar
1 tsp. cinnamon
1 ½ tsp. nutmeg
2 pkgs. Refrigerated biscuits
Directions:
1.Mix butter, syrup, brown sugar, white sugar, cinnamon, nutmeg, together
2.Cut each biscuit into 4th’s and roll into balls roll into syrup mixture you just made and place into a baking pan
3.Put extra syrup over Sticky Rolls and cook at 375 degrees till firm
4.Let cool and enjoy
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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