Bread

Creamsicle Pull Apart Apart Bread

7:46 AM




 Creamsicle Pull Apart Bread


24 dinner rolls, dough thawed but still cold
1 (3 ounce) vanilla cook and serve pudding mix (not-instant)
1/2 cup butter, melted
4 oz cream cheese, softened
1/2 cup sugar
1 large orange (zest and juice)
2 teaspoons vanilla extract


Cut rolls in half and dip in dry pudding mix then place in prepared bundt pan. Sprinkle any remaining pudding mix over the top. Combine softened cream cheese with the melted butter. Add sugar, orange zest, orange juice, and vanilla extract. Whisk well to create a syrup. Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Carefully remove wrap. Bake at 350 degrees F for 35-40 minutes with a sheet pan underneath to catch any drippings. Cover with foil after 25 minutes if browning too quickly. Let rest for a couple minutes and then loosen from sides of the pan with a knife and invert onto a serving plate. 

Bananas

Banana Cream Pie Bars

7:23 PM

 


Banana Cream Pie Bars


25 Nilla Wafers

1/4 cup pecan halves  

1/4 cup unsalted butter, melted

about 3 medium/large bananas, sliced into thin rounds; divided one 3.5-ounce box instant banana pudding

1 1/2 cups cold milk 

one 8-ounce container whipped topping 


Preheat oven to 350F and line an 8x8-inch pan with foil for easier cleanup and spray with cooking spray; set aside. To a food processor, add the Nilla Wafers, pecans, and mix on high speed until you have fine crumbs. Add the melted butter and mix to incorporate. Turn the mixture out into the prepared pan and hard pack it with a spatula to form an even, flat crust layer. Bake for about 12 minutes, or until the crust is set. Add the banana slices evenly over the crust so it's covered completely; set aside. To a large bowl, add the pudding mix, milk, and whisk for 2 minutes until pudding has thickened. Add 3/4 cup whipped topping and whisk to incorporate; reserve the remaining whipped topping.  Turn pudding mixture out over the banana-topped crust, smoothing it gently with a spatula as necessary. Evenly turn the remaining whipped topping out over the pudding layer, smoothing it very gently with a spatula as necessary. Place pan in the fridge for about 90 minutes, or until well chilled and it has had time to set up. Before serving, garnish each pieces with a couple banana slices. 


Cheese

Sweet Corn Pudding

8:44 AM



Sweet Corn Pudding
2 eggs, lightly beaten 
1 cup shredded sharp Cheddar
1 cup whipped cream cheese 
1 cup heavy cream 
1/2 cup breadcrumbs 
2 tablespoons honey 
1 tablespoon chopped fresh marjoram 
2 shallots, chopped 
4 cups fresh corn kernels or two 8-ounce bags frozen corn kernels, thawed
4 tablespoons unsalted butter, melted 
Salt and freshly ground black pepper 

Preheat the oven to 350 degrees. Grease a 9x13 baking dish. Whisk together the eggs in a large bowl. To the eggs add and mix together the cheddar cheese, cream cheese, heavy cream, breadcrumbs, honey, marjoram and shallots. Add the corn and stir into the mixture. Add the butter and mix together. Pour the corn pudding into the baking dish and top with salt and pepper. Bake until the pudding just sets, about 45 minutes. Serve immediately.