Tag Archives: TwinsLuvCooking

Fruit Cocktail Bread Pudding

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Fruit Cocktail Bread Pudding w/Frangelico Carmel Glaze

I am excited to share with you that in two weeks I’ll be headed to Atlanta, Ga connecting with other bloggers who share the same passion as me at the Bloggers University Conference.

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This is my first bloggers conference and I’m skipping happy about it.  I started blogging for fun and now it’s turned into my passion.  I’m headed there on a volunteer ticket – but that’s cool because I get to share in on the fun and learn even more about this thing we call “Blog” world.   For my ticket I had to enter the Dixie Crystals Sweet & Southern Recipe Contest (talk about under the gun – I had to do this within 24 hrs – YIKES!!!)   but I’m happy to say I accomplished that goal.. – A girl on a mission..

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I’m sharing my version of one of the oldest southern classic recipes that will satisfy the after dinner sweet tooth for everyone.  Thanks to Dixie Crystal for having this contest where I’ll be competing nationwide with other bloggers submitting their Sweet & Southern Desserts.

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For the recipe of this delicious bread pudding you’ll need:

  • 1 loaf of white bread (I used Sunbeam giant loaf)
  • 5 oz evaporated milk
  • 2 cups milk
  • 1 large can of fruit cocktail (in heavy syrup)
  • 1 egg
  • 1 3/4  cup Dixie Crystal pure sugar
  • 1/2 tsp cinnamon
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp lemon flavor
  • 1 1/2 stick of butter

Preheat oven to 350 degrees.   In a 9×13 glass baking dish melt butter (do not let it burn).  Tear bread apart and put in large bowl

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Pour both milks on top of bread and let it soak in.   Stir in fruit cocktail (with the syrup), egg, sugar, extracts and cinnamon.  Give a good stir.. I know.. (looks like lumpy oatmeal.. )

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Add melted butter and give a good stir.  Pour batter into dish (you melted the butter in) sprinkle top with a little cinnamon

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Bake for 30-40 minutes..     Let rest approximately 10 mins before cutting.  Drizzle with Frangelico Carmel Glaze (optional)

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Frangelico liqueur is a is a pale gold colored liqueur made of Tonda Gentile hazelnuts. It is distilled in the Piedmont region of northern Italy from an alcohol and water infusion of the nuts. Natural flavoring extracts such as cocoa and vanilla are added before blending with alcohol, sugar and water to meet the bottle strength.

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The glaze adds a bit of a nutty flavor to blend with the fruity flavor without having something crunchy in the pudding.  But for those who prefer your pudding plain, its just as yummy.

 

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For the glaze:

  • 4 tblspns butter
  • 1 cup light Dixie Crystal light brown sugar
  • 3 tblspn Frangelico liqueur
  • 3/4 cups half&half

In a small saucepan melt butter, add brown sugar, liquer and half&half.  Whisk until smooth  – drizzle warm glaze over warm bread pudding and enjoy

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As always – cooking is easy with “TLC”  Enjoy!!

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Tuscany Shrimp Pizza

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Yum There’s no shame in my game – I’m here to confess —  I LOOOOVE pizza –  especially Jersey Style pizza!  But ever since I ate Red Lobster’s Lobster Pizza, I enjoyed pizza on another level.  They use chopped tomatoes … Continue reading →

Brisket Breakfast Bake

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Yum It’s Saturday morning and wondering what to make for breakfast.  Here’s a easy — delicious, AND easy dish to make.  I had some leftover brisket and decided to make a breakfast bake. Ingredients: 5 eggs, beaten 1 cup chopped … Continue reading →

Caesar Chicken Alfredo

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Yum On that crazy night when you need something fast and delicious..It can’t get any easier than this creamy delightful dish.  Let’s get started with the ingredients Tuscan seasoned chicken served with a creamy alfredo sauce.   4 chicken cutlets (sliced … Continue reading →

Salmon Cakes & Aioli

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It’s Friday and if you’re like me, I try to spend as little time as possible  in the kitchen.  Traditionally speaking Friday is fish day, so I figure I’d share this easy recipe with you.  A while back I posted my recipe for Salmon cakes, and I normally have them with a salad.  Lately, I’ve been wanting to try them with a cream sauce to make a delicious Salmon burger.  After trial and error, I found the right aioli to dress my burger.  First let’s re-visit the salmon cake recipe:

Salmon Cake

1 16oz can of Alaskan Salmon  (I use Kirkland brand at Costco – already deboned)

1/4 cup chopped green bell pepper

1/4 cup chopped onion

2 1/2 tblspn Ole Bay Seasoning

1/3 tsp garlic powder

1/3 tsp cayenne pepper

1/2 tsp of paprika

1/4 tsp black pepper

4 lrge eggs well beaten

Extra Virgin Olive Oil

In a medium mixing bowl, empty entire contents of salmon (do not drain).  Remove bone cartilage. Flake the contents and add the spice ingredients along with peppers and onions.  Stir until all is blended.  Lastly, add well beaten eggs to the batter.  The batter should have a very loose consistency (if not – add another beaten egg). In a medium frying pan coat the bottom with olive oil to about 1/4 inch.  Heat oil for frying (careful not to burn oil).  Scoop out batter and place into pan ( I use an ice cream scooper because it makes the perfect size pattie) and gently pat down to form pattie.  Fry until the edges begin to brown.  Flip and continue to fry until the other side is browned.  Remove and repeat with the remaining batter adding olive oil as needed.  Set aside and keep warm

Aioli

1 cup Hellman’s mayonnaise

1 1/2 tblspn lemon juice

1 1/2 tbspn dijon mustard

1 tblspn sweet relish

1 tsp dried tarragon

1 small clove of garlic (minced) or (1/4 tspn garlic powder)

Put all ingredients into a small mixing bowl and stir to blend together.

For making a burger, use Aioli instead of mayonnaise, top with romaine lettuce and tomato – or simply use it as a topping for your salmon cakes. Either way, it’s going to be delicious.

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Serve warm and enjoy… mmmmm.. don’t they look scrumptious..  🙂

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As always, Cooking is easy with “TLC” – TwinsLuvCooking!

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