MOJSMEH - COOKING SCHOOL

  My Grandmother’s Tamales Recipe Ingredients Makes approximately 5 dozen tamales Fresh corn masa, 5 lbs. 1 lb. corn husks 1 ½ teaspoon baking powder 1 ½ teaspoon salt 1 lb. lard 5 cups cooked pork broth (drained from cooked pork) To be set aside, used as needed 8 oz. whole chili anchos 5 lb. pork shoulder 3-4 cloves of garlic ½ teaspoon ground black pepper 2 teaspoons of ground cumin Instructions Prepare the Chili Ancho Put the ancho pods in a bowl and cover with boiling water. Let sit for 30 minutes or more until soft, then remove the stems and seeds and coarsely chop. Reserve the soaking liquid. Let cool and carefully transfer the mixture to a food processor and process adding reserved soaking liquid as needed until smooth. Pour blended mixture through a fine mesh sieve and transfer to a covered container and refrigerate until ready to use. Prepare the Husks Fill a stock pot with warm water and corn husks and soak overnight. Just before you’re ready to make your tamales, rinse husks

*Ingredients : °4 cups thinly sliced ​​potatoes °3 tablespoons of butter °3 tablespoons of flour °1 1⁄2 cup milk °1 teaspoon of salt °1 dash of cayenne pepper °1 c sharp cheddar cheese  °1⁄2 cup shredded cheese, to sprinkle on top *Directions : In a small saucepan, melt the butter and stir in the flour. Let rest for a minute. Adding all cold milk, stir with  whisk. Season with salt and cayenne pepper. Cook sauce over low heat until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stirring in cheese. Place half of the sliced potatoes in a lightly greased quart pan. Pour half  cheese sauce on potatoes. Repeat with the second layer of potatoes and cheese sauce. Sprinkling rest cheese on top. Garnish with a little paprika for color. Bake uncovered for about 1 hour at 350°F Enjoy !

*INGREDIENTS: ° 1 carrot finely  °1/4 small onion, finely chopped  °1/4 cup cider vinegar  °4 teaspoons of sugar  °1/2 tsp salt  °2 cups macaroni (about 7 1/2 oz/225 g)  °2 chopped green onions  °1/2 cup roasted red peppers, drained and diced  °2/3 cups mayonnaise  °pepper *PREPERATION 1. In  bowl, combine the carrot, onion, vinegar, sugar and salt. Let stand 10 m 2. Meanwhile, in a large pot of salted boiling water, cook the pasta for 8 to 10 minutes or until al dente. Drain pasta and rinse it under cold water. Drain again.

Tender noodles, shredded chicken, bacon, corn, & more!!!! Ingredients: 2 cups egg noodles, cooked 2 cups chicken, cooked/shredded 2 cups corn *I used frozen, canned works too 1 cup milk 2 cans cream of chicken soup *10 oz cans 1 onion, diced 1 tbsp garlic, minced 1/2 cup cheese, shredded *I used cheddar, any type works 1/2 cup bacon, cooked/chopped 3/4 cup French fried onions salt/pepper (to taste) Instructions: Preheat oven to 350 degrees and grease a 9×13 baking pan with cooking spray. In a medium bowl, combine the cooked pasta, chicken, corn, milk, cream of chicken, onion, garlic, cheese, bacon, and salt/pepper. Pour mixture into greased pan. Sprinkle French fried onions evenly on top. Place pan into preheated oven and bake for about 30 minutes. Remove from oven and serve warm!

  *Ingredients: °8 ounces cream cheese at room temperature °3 ounces instant banana pudding (just the dry mix) °8 ounces fresh whip °1/2 cup milk (I used 1%) °1 teaspoon vanilla extract °1 cup chopped strawberries °1 sliced banana °10 ounces mini marshmallows *Instructions: Beat cream cheese until smooth. Stir in banana pudding, then cold whisk, then milk and vanilla extract. Stir in strawberries, marshmallows and banana. Best when served the day it is made. Enjoy !

  Ingredients : CAKE: 1 pkg. (4 oz) Baker’s German Sweet Chocolate ½ cup water 2 cups flour 1 teaspoon baking soda ¼ teaspoon salt 1 cup (2 sticks) butter, softened 2 cups sugar 4 eggs, separated 1 teaspoon vanilla 1 cup buttermilk COCONUT-PECAN FROSTING: 4 egg yolks 1 can (12 ounces) evaporated milk 1-1/2 teaspoons vanilla 1-1/2 cups sugar ¾ cup (1-1/2 sticks) butter 1 pkg. (7 ounces) coconut 1-1/2 cups pecans, chopped  1. Preheat oven to 350 degrees. Cover bottoms of 3 8″ or 9″ round cake pans with parchment paper. Butter sides of pans. Microwave chocolate and water in large microwavable bowl on high until almost melted, stirring after 1 minute. Stir until chocolate is completely melted. 2. Mix flour, baking soda and salt, set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, b

  HOW TO MAKE AN EASY HOMEMADE STRAWBERRY SHORTCAKE CHEESECAKE WITH 4 LAYERS OF STRAWBERRY CAKE, CREAMY CHEESECAKE, WHIPPED CREAM CHEESE FROSTING, AND CRUNCHY STRAWBERRY FLAVORED COOKIE CRUMBLES! Hey y’all! So, many of you have been requesting a ton of strawberry dessert recipes. Well, let me just remind you that I can’t do a lot of them. WHY? Because Mrs. Rosie is allergic to strawberries! Yes indeed I am allergic to them, and will not be baking anything with them anytime soon. HOWEVER, there are a few strawberry desserts that I can make for you without risking my life. This strawberry shortcake cheesecake is one of them! The strawberry shortcake is simply amazing. There’s no better way to put it than that. It has a rich, creamy taste with that strawberry flavor that gives it its name. And the best part is how all these mouthwatering ingredients come together to create a perfect and unique balance of flavors, without any one overpowering the others. It’s an edible symphony of flavors,

  Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients: Easy cold lemon dessert (aka lemon lush) made with cream cheese and lemon pudding. INGREDIENTS 1 1/4 cup flour 3/4 cup butter 1/4 cup pecans + extra for top 8 oz cream cheese, softened 16 oz cool whip 1 cup powdered sugar 4 small (3.4 oz) boxes lemon instant pudding 5 cups milk INSTRUCTIONS FIRST LAYER Preheat oven to 350° F. Cut butter into flour. Mix well and add pecans. Pat into the bottom of a 9×13 pan and bake for 20 minutes or until golden brown. Let cool completely. SECOND LAYER Whip together softened cream cheese and powdered sugar. Fold in half of the cool whip (about 8 oz.). Spread over crust. THIRD LAYER Combine lemon pudding and milk. Beat until thick. Spread over cream cheese layer. FOURTH LAYER Spoon and swirl the remaining cool whip on top. Sprinkle with pecans. Refri

  *INGREDIENTS °2 1/2 pounds meatloaf mix °1 tablespoon of olive oil °1 cup diced onions °1 1/2 teaspoons of kosher salt °1/2 teaspoon of black pepper °1 1/2 tablespoon garlic °1 tablespoon fresh thyme, chopped °1 tablespoon of tomato puree °1 tablespoon of Worcestershire sauce °1/4 cup chicken broth °3/4 cup of breadcrumbs °2 eggs, beaten °Brown Gravy Recipe  *INSTRUCTIONS Preheat oven to 350 degrees. Adding oil to  skillet on heat. Add the onions, salt and pepper and cook for 7-8 minutes until lightly caramelized and softened. Add the garlic, stir and cook for another minute, then add the thyme, tomato paste and Worcestershire sauce. Working tomato paste to onions / garlic, & pour in chicken broth & stirring. Let the chicken broth reduce for 1 minute, then turn off the heat and remove the pan from the heat to cool. In a large bowl, add the meatloaf mixture with the eggs and breadcrumbs. Once the onion mixture has cooled, add it to the bowl with the meat and toss to combine. (

Need to lose weight? Here is a delicious detox recipe, the soup eats fat with cabbage. Can't believe your eyes? It is however true. Cabbage is a healthy food and diuretic, so it is an excellent fat burner for those losing weight. Eat this fat eating soup for a week and you will see the difference. In addition to being composed only of vegetables rich in fiber and vitamins, this soup recipe is fat-free for guaranteed weight loss! * INGREDIENTS : °1 white cabbage °1 celery stalk °3 carrots °2 onions °10g ginger °1 vegetable stock cube °2 liters of water * Methods: 1. Wash the cabbage then blanch it in boiling water for 2 to 3 minutes. Take it out and immerse it in cold water to keep its color. Then let it cool. Meanwhile, wash the celery and cut it into small pieces. Peeled carrots, washing them & cut them to thin slices. Peel the onions and chop them. Peel the ginger and grate it finely with a Microplane or a mandolin. 2. Fill a pot with water and add the vegetable broth. Melt

We have a local Polish store where they make their own sausages, smoke their meat themselves and have the most incredible multigrain bread. That’s where I stocked up on the sausage for this dinner. I also added bell pepper, mushrooms, onions, garlic, and herbs. After testing out this recipe a few times, I am finally posting it for all of you. It’s the perfect dinner with lots of hearty autumn flavors. To Make this Recipe You’Il Need the following ingredients: Ingredients : 2 lbs baby red potatoes (you can also use regular red potatoes or gold potatoes), cut into 1 – 1 1/2 inch pieces 1 onion, sliced into thick half circles 1 red bell pepper, cut into 1-inch pieces 8 oz smoked sausage or kielbasa (I use smoked Polish kielbasa), cut into 1-inch pieces 8 oz fresh mushrooms (baby Bella, white button, etc.), cut in half or quarters 1/4 cup olive oil 4 garlic cloves, minced 1 teaspoon fresh thyme 1 Tablespoon spice/ dry herbs blend salt, ground black pepper fresh herbs, minced (parsley, thym

  Warm apple pie filling, melting caramel candies, and a delicious cinnamon-sugar coating explodes in these caramel apple pie bombs. Ingredients Biscuits (7.5 oz.) apple pie filling (21 oz.) 12 longways sliced 10 caramels (individually wrapped) 1 cup sugar (granulated) 2 tsp ground cinnamon vegetable oil for frying caramel sundae topping (optional) Instructions Fill a 2 to 3-quart heavy-bottomed pot with vegetable oil to about 12 percent capacity. This should be deep enough to cover the dough balls completely. Remove it from the equation. Combine the granulated sugar and ground cinnamon in a small heat-safe bowl. Remove it from the equation.

  *Ingredients: °2 pounds ground beef °2 garlic cloves, minced °½ teaspoon onion powder °1 pound cooked bacon, cut into pieces °8 eggs °1 cup heavy whipped cream °½ teaspoon of salt °¼ tsp black pepper °1 package (12 ounces) shredded cheddar cheese, divided * Directions : Step 1 Preheat oven 350 degrees F  2nd step Heat a large skillet over medium-high heat. Cook and toss beef with garlic and onion powder until browned and crumbly, 5 to 7 minutes. Drain and discard the fat. Step 3 Spread the beef in the bottom of a 9 x 13 inch casserole dish. Stir in the bacon pieces. Step 4 Whisk eggs, heavy cream, salt and pepper in medium bowl until well blended. Stirring in 8 oz Cheddar cheese. Step 5 Pour egg mixture over beef and bacon. Top with the remaining 4 ounces of cheese. Step 6 Bake in preheated oven until top is golden brown, 30 to 35 min Enjoy !

  Oven Baked BBQ Ribs + Preparation : 20 minutes + Cooking : 1 hour 30 minutes + Makes 4 servings *Ingredients °2 kg (4 1/2 lb) pork belly ribs °4 tbsp. sweet smoked paprika °2 tbsp. salt °1/2 tsp. cayenne pepper °ground pepper °Sauce °250 ml (1 cup) ketchup °125 ml (1/2 cup) cider vinegar °2 tbsp. yellow mustard °1 C. garlic powder °1 C. onion powder °60 ml (1/4 cup) packed brown sugar °1 C. Sriracha hot sauce *Preperation Place a rack in the center of the oven and preheat to 160°C (325°F). Remove the white membrane and excess fat from the ribs. Cut each block of ribs in half. In a small bowl, mix the paprika with the salt and cayenne pepper. Pepper. Rub each side of the ribs with this spice blend. Place ribs, flesh side up, in a shallow roasting pan. Pour 0.5 cm (1/4 in.) of water into the roasting pan and cover it with aluminum foil, sealing the edges well. Bake for 70 to 90 minutes, or until the meat is fork tender. Transfer the ribs to a plate. Discard the cooking liquid. For the

  Ingredients For 4 people - Preparation time: 20 mins - 3 chicken fillets - 3 cloves of garlic - 1 cm piece of fresh ginger - 2 tablespoons brown sugar - 3 tablespoons of soy sauce - 2 tablespoons of rice vinegar (or cider) - 1 tablespoon of cornstarch - salt and pepper - a little sunflower oil - 300 g Japanese (or Thai) rice - 300g broccoli - 4 large bowls (or soup plates) How to do 1. Cook the rice in a rice cooker. 2. Steam the broccoli. 3. Finely chop the ginger and garlic cloves. 4. Cut the chicken fillets into pieces of about 2 cm. 5. In a bowl, prepare the sauce by mixing the sugar, soy sauce, vinegar, minced ginger and garlic and cornstarch. 6. Heat a frying pan with a little oil. 7. Fry the chicken pieces for 5 minutes to brown them well. 8. Season with salt and pepper as desired. 9. Lower the heat and gradually pour the sauce over the chicken. 10. Let simmer for 5 minutes until the sauce thickens gently. Stir occasionally. 11. Pour the rice, broccoli and Teriyaki chicken in

 *INGREDIENTS: ° ½ cup mayonnaise ° 2 tablespoons ketchup ° 1 tsp horseradish sauce ° ½ tsp granulated garlic ° ½ tsp smoked paprika ° ¼ tsp ground cumin ° ¼ tsp dried oregano ° ½ tsp kosher salt ° 1 tsp pepper black * Methods   In  bowl, mix mayonnaise, ketchup, horseradish, garlic, paprika, cumin, oregano, salt and pepper. Mix to well mixed. Covering / refrigerate at least 30 min before serve. Enjoy !

  Ingredients 2 (4 ounce) lobster tails 4 tablespoons butter 1 teaspoon lemon zest 1 clove garlic, grated salt and ground black pepper to taste 1 teaspoon chopped fresh parsley 2 wedges lemon Directions Step 1 Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and meat with kitchen shears. Cut to, but not through, the bottoms of the shells. Spread the tail halves apart. Place tails in the air fryer basket with lobster meat facing up. Step 2 Melt butter in a small saucepan over medium heat. Add lemon zest and garlic; heat until garlic is tender, about 30 seconds. Transfer 2 tablespoons of butter mixture to a small bowl and brush onto lobster tails; discard any remaining brushed butter to avoid contamination from uncooked lobster. Season lobster with salt and pepper. Step 3 Cook in an air fryer at 380 degrees F (195 degrees C) until lobster meat is opaque, 5 to 7 minutes. Spoon reserved butter from the saucepan over lobster meat. Top with parsley and

 INGREDIENTS 2 catfish fillets 1/2 t. garlic powder 1/2 t. onion powder 1/2 t. cayenne pepper 1/2 t. paprika 1/2 t. oregano ½ t. crushed red pepper flakes ½ T. extra virgin olive oil salt & pepper to taste DIRECTIONS Preheat oven to 350 F. In a small bowl, combine spices, salt and pepper. Divide the spice mixture and sprinkle half on each catfish fillet. Place catfish in an oven safe glass dish. Bake at 350 F 25 minutes until fish is flaky. Serve immediately with steamed vegetables or a salad.

  *Ingredients +Dry ingredients: °2 cups all-purpose flour °1 tablespoon baking powder °½ teaspoon of soda °¾ teaspoon of salt +Wet Ingredients:  °½ c vegetable shortening or butter °¾-1 c cold buttermilk °melted butter or heavy cream for brushing the top +For the sauce: °1 lb hot country sausage °½ cup  flour °1 teaspoon plain or seasoned salt [more or less to taste] °1 teaspoon ground black pepper [more or less to taste] 4 ½ to 5 cups of milk * Instructions To make the cookies: Preheat the oven to 450°F and line a baking sheet with parchment paper. Sifting dry ingredients in a mix bowl. Cube the shortening or butter, then cut into the dry ingredients. You can do this by hand with a pastry blender or with your food processor, Pulse until it becomes crumbly and looks like peas. Stir in the cold buttermilk, until the dough is well moistened. Sometimes I use ¾ cup and sometimes up to 1 cup buttermilk. The dough should not be too wet, but slightly sticky. Roll out on a lightly floured sur

And There you go ! my big chip is celebrating its 4th birthday! I don't tell you about the excitement of the young lady who counts the sleeps that separates her from her birthday for more than 10 days! And so, as it's the first year in kindergarten, miss has invited some school friends to celebrate. So we prepared everything for the party on the theme of the carnival (angling, upheaval, cotton candy etc...) but... and the cake? So there, I must say that I particularly struggled to find a nice idea, then I came across this video on facebook and there, it was love at first sight. But the recipe is in English! good, I'm doing not too badly in this language so I take my courage in 2 hands and I start!  * INGREDIENTS °300g marshmallows °vanilla extract °50g icing sugar +FOR THE SPONGE: °3 mugs of milk °2 mugs of icing sugar °300g dark chocolate °2/3 mug cocoa powder °500g of butter °500g flour °2 teaspoons baking soda °4 eggs +FOR THE GANACHE: °400g dark chocolate °16cl liquid c

PINEAPPLE-UPSIDE-DOWN CAKE * Ingredients : +Cake °1 can sliced pineapple (8 slices) °150g sugar °150g flour °150g butter °3 eggs °1 packet of dry yeast °1 sachet of vanilla sugar °150g sugar °Caramel * Methods: Preheat oven 180°C.  In a bowl, mix the softened butter with the sugar and vanilla sugar. 2 Adding eggs one at  time, combine well with every addition. Add sift flour & baking powder also blend . 3 In a pan, make your caramel: let the sugar melt (without water) then caramelize. It should turn nicely amber. Pour it into the mold then tilt it to coat it with caramel. Add the pineapple slices.

  *INGREDIENTS: °2 cups all-purpose flour °1 cup packed brown sugar °3⁄4 cup cold butter °1 1⁄2 cups chopped pecans °1 package (11 1/2 ounces) milk chocolate chips PROCEDURE: Preheat oven to 350 degrees F. Combine flour and brown sugar in a bowl; cut into butter until crumbly. Press to bottom of un-greased 13 x 9 x 2 inch baking-pan. Garnish with pecans; drizzle warmed caramel topping evenly over pecans. Bake at 350 degrees F. for 15 to 20 min or to caramel is bubbly. Placing on wire rack. Sprinkle with chocolate chips; let stand 5 minutes, then spread chocolate chips over caramel and pecan layer. Let cool for at least 6 hours at room temperature or until chocolate has set (cooling may cause chocolate to dull). Cut into bars. Enjoy !

  * Ingredients / for 6 people: °15 pieces brown sugar °3 eggs °120 grams butter °120 grams of flour °110 grams of sugar °1 sachet of vanilla sugar °1 sachet of baking powder °1 can pineapple slices * Steps : 1 Preheat the oven to 180°C.  In a saucepan, preparing caramel with 15 piece brown sugar, soak in water. When it turning golden brown, pour it to several molds. Place the slices on the bottom of the mold on top of the caramel. Set the juice aside. 3 In a bowl, work the butter until creamy. Add the sugar and mix well until the preparation is creamy and mix all the eggs, one at a time. Mix the baking powder with the flour and add it little by little to the mixture. If you have pineapple pieces left, you can mix them into the mixture. 4 Pour this preparation into the mold without disturbing the pieces and let it cook for 30 minutes. Make sure the cake is cooked properly by pricking it with the tip of a knife, which should come out dry. to end Remove the mold by inverting the mold ont

EGG PASTA SALAD * Ingredients: To make this Recipe, you will need the following ingredients: °1 Cup Mayonnaise °1 Tbsp Dijon Mustard °1 Tbsp Honey °1 Tbsp White Wine °Salt and Pepper to Taste +Salad: °450 G.  of Macaroni °1 Cup Grated Carrots °1 Cup Diced Celery °1 Small Chopped Red Onion °1 Cup Diced Peppers (Choice of Color) °2 Hard Boiled Eggs, Chopped °1 Tbsp Chopped Fresh Parsley * Instructions: In a pot of salted boiling water, cook the Al Dente pasta. Drain then set aside. In a bowl, combine all the ingredients for the Homemade Vinaigrette. Mix well. If desired, sprinkle with fresh parsley and paprika when serving. Enjoy !

  Ingredients 3 sweet potatoes, peeled and cut into small cubes 2 teaspoons olive oil 1 tablespoon butter 1 tablespoon brown sugar (more if you want it sweeter) 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg pinch of ground ginger sea salt to taste How To Make ROASTED SWEET POTATOES Heat the oven to 350 degrees.Coat a little baking sheet with cooking spray.Peel the sweet potatoes, cut them into small cubes, and place them in a baking dish.Melt butter in the microwave, drizzle olive oil, brown sugar, cinnamon, nutmeg, ginger and salt on the potatoes.Add more sugar or cinnamon to taste. Flip it to cover evenly.Roasted sweet potatoes are baked in the oven for 60 minutes.Turn the sweet potatoes once or twice while roasting.

  *ingredients: °Chicken Salad Cup Ingredients: °6 oz. Bacon (6 slices), minced and roasted °1 medium head romaine lettuce 5 cups shredded, rinsed and dried lettuce °2 cook chicken breasts from a cook chicken °2 eggs °1 avocado, sliced °1 c cherry tomatoes, halved °1/2 c chop red onion °1/2 c blue cheese (or feta cheese) °2 tablespoons finely chopped parsley +cup sauce: °3 tablespoons of balsamic vinegar °1 tablespoon Dijon mustard °1 garlic clove, pressed or finely minced °1/3 c extra virgin olive oil °1/4 tsp salt °1/8 tsp black pepper * Methods : Fry chopped bacon in a skillet until golden brown and crunchy (5 minutes), then transfer to a plate lined with a paper towel to cool. Cook 2 hard-boiled eggs, peel and cut into fours. Slice the lettuce, rinse, dry and drain on a tray. Arrange the rest of the salad ingredients (chicken, eggs, avocado, tomato, onion, blue cheese, and bacon) in rows over the salad, then sprinkle finely chopped parsley over the salad.  Transfer the sauce ingred

  *INGREDIENTS °sea salt °5 tablespoons of Solo °1 tablespoon of honey or sugar °4 steaks of 100 g °4 large onions °pepper *PREPERATION Clean the onions and cut them into rings. Heat 2 tablespoons of Solo in a pan and add the onions and honey. Increase the heat and caramelize the onions until brown. Stir constantly. Heat the rest of the Solo in a second skillet, wait until the big bubbles have disappeared and lay the steaks on it. Sprinkle the meat with salt and pepper to taste and brown for about 3 minutes on each side. Add the onions to the meat, then 2 tablespoons of water or broth. Serve the steaks with caramelized onions directly on a preheated plate.

My favorite classic candied pecan recipe is easy to make with 7 ingredients. Perfect to offer or sprinkle on everything from salads to yogurt, casseroles, ice cream and much more! These treats have always been my favorites, especially during the vacations. Here is the old-fashioned candied pecan recipe that I fell in love with years ago and have been making for more time than I can count.  Unlike my naturally sweet maple candied pecans recipe, this retro recipe features a thick, crunchy cinnamon sugar coating made from two kinds of sugar, with a perfect touch of sea salt and cayenne to balance the sweetness. And once baked until perfectly toasted and crunchy, I tell you, these candied pecans are absolutely irresistible. I always like to make a few batches of them at the end of the year to give away as year-end gifts. But they are delicious at any time of the year as a sweet snack or sprinkled on everything from salads to yogurt, casseroles, baked sweet potatoes, ice cream and much more

  Ingredients 4 cups (8 slices) cubed white bread 1/2 cup raisins 2 cups milk 1/4 cup butter 1/2 cup sugar 2 eggs, slightly beaten 1 tablespoon vanilla 1/2 teaspoon ground nutmeg SAUCE INGREDIENTS: 1/2 cup butter 1/2 cup sugar 1/2 cup firmly packed brown sugar 1/2 cup heavy whipping cream 1 tablespoon vanilla How To Make Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. Directions for Sauce: Combine all sauce ingredients except vanilla in 1-quart saucepan.Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla To serve, spoon warm pudding into individu

Are you looking for a classic baked dessert? Then try this delicious bread pudding that's ready within an hour. *ingredients °250 ml (2 cups) milk °60 ml (1/4 cup) butter or ghee °2 eggs, lightly beaten °125 ml (12 cups) sugar °5 ml (1 teaspoon) ground cinnamon or nutmeg °1 ml (1/4 teaspoon) salt °6 cups (1.5 liters) soft bread cubes (about 6 slices of bread) °125 ml (12 cups) raisins, to taste °Whipped cream (heavy), as desired * Steps: 1. Preheat the oven to 175°C (350°F). In a 2-quart (1.9 L) saucepan, heat the milk and butter over medium heat until the butter melts and the milk is hot. 2. In a large bowl, mix eggs, sugar, cinnamon and salt. Add bread cubes and raisins, stirring. Stir in milk mixture. Pour into a deep, ungreased frying pan. 3. Bake, uncovered, for 40 to 45 minutes, or until a toothpick inserts 1 inch (2.5 cm) from the edge of the pan comes out clean. Serve warm with whipped cream. Enjoy !

Kentucky biscuits *ingredients: °2 cups flour °1 12 teaspoons salt °1 tablespoon sugar °four teaspoons baking powder °1⁄4 teaspoon baking soda °three tablespoons vegetable ghee °four teaspoons Crisco Butter Flavor °1 cup of milk * How to make Kentucky biscuits: Preheat oven to four hundred tiers Fahrenheit; Combine 2 cups flour, 1 half of teaspoons salt, 1 tablespoon sugar, four teaspoons baking powder and 1/four teaspoon baking soda in a big blending bowl; Cut in ghee till combination resembles coarse crumbs. Stir in 1 cup of the curd till a gentle dough forms (the dough could be too loose and sticky at this point). sprinkle flour on a big timber board; Turn the dough out onto a floured board and knead lightly 10 to twelve times or till it's far not sticky, re-greasing the board with flour as important even as kneading. Divide the dough in 1/2 of; Gently pat or roll every 1/2 of into an 8-inch by half of-inch-thick circle. Cookie cutters - press instantly down - with a 2-inch cook