Friday, April 28, 2017

Derby Bourbon Bread Pudding



                            





It's May and I have a ridiculously large hat at the ready!  It's Derby time in Kentucky and the celebrating has already started!  This is a fantastic dish that whips up in just a few minutes and had a dash of Kentucky in it to make this a true southern treat!

You'll need:

2 tablespoons butter, plus more for greasing
1 loaf French bread
1 cup chopped pecans
1 cup raisins
1 1/2 cups whipping cream
1 cup whole milk
4 eggs, beaten
1 cup packed dark-brown sugar
4 T white sugar
3 tablespoons bourbon
1 teaspoon ground cinnamon
 


Butter ramekins or baking dish and set it aside.  Cube bread into one inch cubes.  Toast bread at 350* for 6 minutes. 


In a small sauce pan, bring bourbon and raisins to a simmer until the bourbon is absorbed.  Set aside to rest.


Whisk eggs, 1/2 cup cream, milk and cinnamon together.  Pour over bread cubes and mix in raisins and pecans.  Cover and let sit for 15 minutes to that all the liquid is absorbed. Place in your baking dish and bake at 350* for 40 minutes or until a knife comes out clean. 
 
Mix your glaze while your pudding is in the oven.  One cup cream, 2 tablespoons of butter and 3 tablespoons of sugar.  Whisk frequently - you just want this to simmer.  Add 2 tablespoons of bourbon and whisk for 30 seconds.  Allow the glaze to cool slightly then drizzle over pudding.
 
You may omit the spirits from this dish and it will be equally delicious!

Thursday, March 30, 2017

Strawberry Yogurt Cake







This cake is so light and refreshing that you can serve it for brunch, lunch or any occasion. Ya'll know that I'm all about finding the easy and quick way to make most dishes.  There are occasions in life that call for a traditional full effort and this one is SO worth it!  I sifted, zested and whisked - and it was fabulous!!!  This particular recipe is dedicated to my dear friend Charlotte - it's one of her favorites! 

You'll need:

1 cup (2 sticks) butter, softened
2 cups granulated sugar
3 large eggs
3 tablespoons lemon juice, divided
Zest of 1 lemon
2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces plain or vanilla, Greek yogurt
12 ounces fresh strawberries, diced
1 cup powdered sugar
 
Preheat your oven to 375*. 
 
Do  yourself a favor and zest your lemon, juice your lemon and chop your strawberries before you begin.
 
Sift together flour, baking soda and salt.  Mix in lemon zest then set aside.
 
Cream together softened butter and sugar. Add eggs one at a time. Stir n one Tablespoon lemon juiced then bend in yogurt.
 
Slowly blend wet batter into flour mixture.  Mix completely after each addition.
 
Chop strawberries and toss in 1/4 cup flour.  Carefully blend strawberries into batter.
 
Add batter to a well greased Bundt pan.  Place in the oven and immediately reduce heat to 325*.  Bake for 60  - 75 minutes or until set completely.  Allow to cool in pan on a wire rack for at least an hour the flip out onto serving dish.
 
Glaze:
 
Mix 2 Tablespoons of lemon juice with one cup of powdered sugar.  If your mixture is too thick, you may add water to form a glaze consistency.
 
Drizzle glaze over cake and allow it to sit for half an hour.
 
Refrigerate overnight - cover well with Saran Wrap.
 
Slice and Serve!