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.