Omaha Bread Pudding

From Richard Sax’s wonderful book, Classic Home Desserts

OOTC – Serves 100 (x6 original)
Loosely packed cubes white bread 48 cups cups (NO CRUSTS and brown bread looks awful)
Milk 4 ½ quarts
Heavy cream 3 quarts
Large eggs 54
Packed brown sugar 4 ½ cups
White sugar 4 ½ cups
Cinnamon 3 tbsp
Pure vanilla 12 tbsp
Salt 4 ½ tsp
Caramel sauce (see separate recipe)
Pure vanilla 3 tbsp
Heavy cream, optional

Mandarin Orange Cake

Following posted anonymously (please check oranges to see if they have had the required refrigeration / best before status):

Dessert to use up the orange slices?

Mandarin Orange Cake

Grease a 9X9" pan and preheat oven to 350

Beat together:
1 c. all purpose flour
1 tsp salt1 egg
1 c sugar
1 10-oz can mandarin oranges, incl. juice

Bake 25 to 30 min

The oranges will break down slightly from beating, but still give it a lovely moistness

Topping
:1/2 c brown sugar

2 tbsp margarine

2 tbsp milk

Beat together, spread on hot cake and place under broiler until bubblyServe with vanilla ice cream or cream.

That

Chocolate Pudding Cake

FOR 8 large baking pans (equivalent to 24 cakes)

16 pkg cake mix
16 cups veg. oil
16 – 3 oz pkg chocolate pudding
64 eggs
12 cups strong coffee

Combine cake mix, oil, pudding mix, eggs and coffee in large bowl. Beat until smooth (4 minutes).
Pour into greased pan (3/4 full) and bake at 350F for 40-50 minutes or until cake tester comes out clean.

Cool and frost.

FROSTING
8 sticks butter
5⅓ cups cocoa
24 cups icing sugar
2⅔ cups milk
16 tsp. vanilla

Melt butter, stir in cocoa, alternately add powdered sugar and milk, beating on medium speed to spreading consistency, add more milk, if needed, stir in vanilla. Makes 16 cups frosting.

ALTERNATIVE FOR FROSTING:

Spread warm cake with Strawberry or Raspberry jam and drizzle with Icing:1/2 cup (125 mL) icing sugar2 tsp (10 mL) water (per pan) (like hot-cross buns)

Herbed Goat Cheese & Cottage Cheese Tart

http://www.epicurious.com/recipes/food/views/14184

Dilled Walnut and Cottage Cheese Cloverleaf Rolls

http://www.epicurious.com/recipes/food/views/10403

Mud Pie (OOTC) Recipe

Mud Pie

Crumb Crust (per pan):
3 cups chocolate cookie crumbs
2/3 cup sugar
2/3 cup melted butter

Chocolate Sauce (each recipe should cover 2 pies):
2 small cans sweetened condensed milk
12 oz chocolate chips
2/3 cup water
½ tsp salt
1 tbsp vanilla

Method:
Make cookie crust. Mix all ingredients in a bowl and pat firmly into a pie pan; bake in a preheated 350 0F oven for 10-12 minutes. Make chocolate sauce. Cook first 4 ingredients for chocolate sauce together, stirring constantly over medium heat; remove from heat and add vanilla. Pack baked pie shells with ice cream. Freeze. Spoon thick layer of sauce over pies and put back in freezer. Next day, whip some cream, pipe on pies and sprinkle with smashed Skor bars or drizzle with warn caramel sauce.

Apple Crisp

Out of the Cold Apple Crisp

From: The Fannie Farmer Cookbook
(Approximately 100)

1 ½ bushel cooking apples – Spys -Peeled, cored and sliced

Topping:

13 ½ cups all-purpose flour
18 cups packed brown sugar
9 cups butter (4 ½ pounds)
12 tbsp cinnamon
6 tbsp nutmeg
3 tbsp salt

Base:

Thickly butter 9 deep baking pans, each about 18” x 13”x 3”. Fill each buttered pan with sliced apples to about ¾ full. Add 1 cup of water to each pan. Cover each pan of apples with 1 ½ batches of topping.

Topping: 1 and ½ batches for each pan.

Each batch of topping:

1 ½ cup all-purpose flour
2 cups packed brown sugar
1 cup butter, cut into pieces
4 tbsp cinnamon
1 tbsp nutmeg
Generous pinch salt

For each batch, put the about ingredients into the food processor and process until the mix has come together well into one large mass.

Remove and spread over most of the apples in one pan: make another batch and use half of it to complete the topping on the partly covered pan.

Continue making batches of topping and covering the pans.Bake the pans at 350 0F for about an hour, until the topping has melted and started to caramelize a bit. I

If it is crumbly and dry, it hasn’t cooked long enough or you might have forgotten to add water. The water turns syrupy, bubbles up and cooks with the topping to help make it candy-like on top.

Watch pans carefully; they shouldn’t scorch. The apples should be soft and thoroughly cooked – if they are still sticking out in pieces through the topping, they haven’t cooked enough. The finished desert will sink a lot – to about 2/3 its starting height – but it will be good.

And I Don't Even Like Chocolate Flavour !

Chocolate Pie Recipe / Preparation Photos on "Pioneer Woman Cooks"
http://thepioneerwomancooks.com/2008/02/the_meal_of_love_part_iv_de-licious_chocolate_pie.html

French Walnut Tart

Recipe courtesy of Mark Bittman of the New York Times (published in the Toronto Star): http://www.thestar.com/living/article/300687

Kulfi

Update

'Becks and Posh' is modern cockney for 'nosh'

Feeling Festive

Pumpkin Pancakes with Cranberry Conserve and Spiced Whipped Cream

http://swankypanky.blogs.com/bakeandshake/2007/12/with-a-bisquick.html

Syrup for Baklava

Version 1 (20 servings)

1 c. water
2 c. sugar
1 tsp. lemon juice
1/4 c. honey (I've seen this with only 1 tablespoon)

Boil water and sugar until syrup textures; add lemon juice and honey. Set aside to cool. Pour syrup on hot Baklava!!

Sprinkle with ground cinnamon

Version 2 (30 servings)

2 1/2 cups Sugar
1 3/4 cups Water
1 Orange's rind; finely grated
1 Lemon's rind; finely grated
5 Whole cloves
1 Cinnamon stick
1 cup Honey

Combine sugar, water, orange and lemon rinds, cloves and cinnamon stick in saucepan. Bring to boil. Simmer, uncovered, about 5 minutes to thicken syrup slightly. Remove from heat. Discard spices. Stir in honey. Cool at room temperature. Pour over hotbaklava. Allow to stand overnight before serving.

Coconut and Pomegranate Tapioca Pudding

http://www.foodbeam.com/2007/11/10/almost-christmas-coconut-and-pomegranate-tapioca-pudding/

Cranberry Jarrahdale Pumpkin Teacakes

Check it out (click here)

Special Event Baking Team

Can we talk about harnessing our collective yeast and baking powder powers to make a big batch of Apple Crisp and perhaps some other goodies, such as Skor Bars and Peanut Butter Chocolate Bites for the December 6 "A Moveable Feast" fundraiser?

These would have to be ready latest morning or afternoon, Wednesday, December 6.

Would you like to be part of that special team ?

Call David on 416 619 0086, me on contact@alderson.ca or leave a comment on this blog posting.

Ukrainian (and Irish) Prune Torte

Here's a thought to use up those prunes: Ukrainian Prune Torte.

Here's the recipe to serve 150 people:

INGREDIENTS
18-3/4 cups butter
18-3/4 cups confectioners' sugar
18-1/2 egg
3 tablespoons and 1/4 teaspoon almond extract
18-1/2 pinches salt
18-3/4 cups finely ground blanched almonds
37 cups sifted all-purpose flour

18-1/2 pounds pitted prunes
18-3/4 cups white sugar
1/3 cup and 1 tablespoon ground cinnamon
1 cup and 3 tablespoons lemon juice

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 (8 inch) round pans.

In a large bowl, cream the butter with the confectioners' sugar until light and fluffy. Beat in the egg. Stir in the almond extract, salt, and ground almonds. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Pat each piece of dough into a prepared pan.

Bake in the preheated oven for 20 minutes, or until delicately browned. Remove from the pans while still hot.

To make the Prune Filling: Place the prunes in a saucepan and cover with water. Bring to a boil, remove from heat and let stand for 10 minutes. Drain and reserve the liquid. Grind prunes or puree in a food processor.

In a saucepan, combine ground prunes, white sugar, cinnamon, lemon juice and 4 tablespoons reserved prune liquid. Bring mixture to a boil. Assemble the layers with warm prune filling. Let stand for 24 hours before slicing.

Susan

Don't Prune Your Recipes

We need prune desert recipes - please send as a comment or email me on contact@citynotary.ca

Apple Upside-Down Cake

Check this out http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=7999

If we have any apples left after Dinner 3 on November 19 - perhaps this would be a tasty use for them.

Share your Desert Ideas

We are looking for desert ideas for Dinner 6 (December 10) and Dinner 7 (December 17). Please share your thoughts on deserts. Please remember that we try to turn over the pantry. So here is a list of a few things we would like to integrate into up-coming menus (any course you can !): Squash, Pumpkins and Prunes.

Desert # 2 for Dinner No. 4 (Mexican) November 26

The second desert is Flan de Cajeta (Creme Caramel).

If there is anything we need which is not in the pantry - please let the blog manager know by Wednesday morning latest.

We are planning to make four 14 inch x 26 inch pans.

Desert # 1 for Dinner No. 4 (Mexican) November 26

Its official - guests will be treated to Pineapple Upside-Down Cake and Creme Caramel

Here is the St A Recipe for Pine-Apple Upside-Down Cake.

Pineapple Upside-Down cake (for 12” round pie pans)

NOTES:This is from the newest Fannie Farmer. The recipe is for an 8-9” skillet or pan. I think the pie pans at St. Andrew’s are 12” so I have adapted the recipe for a 12” round pan (1 ½ x the recipe for each pan; double is 3 X the recipe)

I think if you double each of these adapted recipes, you could do two pans at once. Doubled amount is in boldface.

18 tablespoons butter = 9 oz or 1 cup + 2 tablespoons (1 lb + ¼ cup)
1 ½ cups brown sugar (3 cups)
3/8 cup pineapple juice (3/4 cup)
8 whole pineapple rings (16)
¾ cup milk (1 ½ cups)
2 eggs (4 eggs)
2 ¼ cups all purpose flour (4 ½ cups)
1 tablespoon baking powder (2 tablespoons)
¾ teaspoon salt (1 ½ teaspoons)
¾ cup sugar (1 ½ cups)

I am ordering inthe basis of 6 skillets being made.

Preheat the oven to 400Degrees F.

Melt 6 tablespoons of the butter in a heavy pan and stir in the brown sugar; cook until the sugar has melted and is bubbling. Remove from heat and stir in the pineapple juice. Pour into the pie pan. Arrange pineapple rings in each pan. (If you want to put the cherries in, they go in the middle of each ring.)

Set pans aside.

Melt the remaining butter and stir in the milk and eggs, beating well. Mix the flour, baking powder, salt and sugar in a bowl, add the egg-milk mixture and beat till smooth - but do not overbeat. Pour over the pineapple slices and bake about 35 minutes.

Test with a toothpick or straw. Cool in the pan 10 minutes and turn out - or leave till ready to serve. After you turn them out, you can always warm the pans on the stove for a few seconds to melt any remaining caramel topping and scrape it onto the cakes.

Serve with whipped cream - if desired.

Desert Ideas for Dinner 4 (Mexican)

I thought it might be nice to have traditional Mexican deserts. During my search of Rick Bayless's books and others, I am finding that many Mexican deserts resemble other well known North American treats. One even is an OOTC favourite (Pineapple Upside-Down cake, though its done in an oven-baked skillet). Anyway, here are the recipes. Your thoughts are very much appreciated. If you could reply by Wednesday, November 21 morning, that would be great, it being the cut-off time for food ordering.

Idea #1 - Volteado de Piña en Sartén (Pineapple Skillet Upside-Down Cake)
I have the St A recipe and I have Rick Bayless's recipe and we have plenty of tinned pineapple in the pantry

Idea #2 - Pay de Plátano (Spicy Plantain Pie) This is the tropical version of pumpkin pie, with very similar spices: allspice, cinnamon and cloves. The trick is finding the very ripe plantain (almost black)

Idea #3 - Flan de Cajeta (Caramel Flan) This is basically creme caramel - a baked custard with caramel sauce

Your thoughts on these and other deserts would be appreciated. I will bring the recipes for these three this weekend - so you can consider.

Share Your Best Recipes

Please submit your favourite baking recipes - by email or via blog comment (click below any blog posting) and unravel the mystery of baking for me !

Date Squares (Desert - Dinner 3)

Leanne kicks off the OOTC Baker's Recipe Box Blog with Date Squares. My paternal grandmother made them, a melt in the mouth treat for a kid, with subtle sweetness that promises adventure.

Here is Leanne's recipe:

In order to make 5 pans the size at St. Andrews, we'll need to 10 x the recipe which means we'll need the following:


Ingredients
10 lbs dates (sold in 1 lb cellophane wrapped blocks)
20 cups water
5 lbs butter
20 cups flour
10 tsp baking soda
20 cups rolled oats
10 cups brown sugar
5 tsp salt
10 tbsp cornstarch
10 tsp cinnamon

Recipe
1 lb dates - chopped
2 cups cold water
1 tbsp cornstarch
1 tsp cinnamon
2 cups flour
2 cups oats
1 cup brown sugar
1/2 lb butter - softened1 tsp baking soda
1/2 tsp salt

Procedure
Chop dates (remove pits if necessary). Boil dates in water until soft. Thicken with cornstarch and stir in cinnamon at end.In large bowl, mix flour, oats, salt, soda, brown sugar and softened butter with fingers until crumbly. Press half of the oat mixture into bottom of ungreased rectangular 9x13 baking pan. Spread date mixture on top and cover with remaining oat mixture. Spread evenly.

Bake at 325 for 30 minutes.

If you have questions you can email Leanne at leanne.mantha@barclaysglobal.com