An Explosively Good Dessert: Raspberry Bread Pudding

This is a recipe for the best dessert I have ever tasted, given to me by my friend Noelle. It’s also the reason I started writing “Happy Homemaking” (coming out in August!). A couple of years ago, I made a pan of this raspberry bread pudding to take to my in-law’s house for Christmas Eve dinner. When I pulled the glass pan out of the oven, I absentmindedly set it on a hot stove burner. I turned my back for a second, only to hear it explode. The explosion sent shards of glass and raspberries clear into my living room. It was my worst culinary disaster to date.

After the Bread Pudding Incident, I figured I had better learn a bit more about cooking, and baking and, well, a lot of things. I recruited Natalie Hollingshead, and together we interviewed a dozen experts about the art and science of homemaking. Basically, I wrote the book for selfish reasons — I wanted to know how to make the perfect pie, balance my budget and do laundry the right way.

The recipe below isn’t actually in the book — Consider it a web-only bonus. It’s actually pretty easy to make and should turn out perfectly, as long as you don’t make it explode.

Raspberry Bread Pudding

Cream Mix: 


1 loaf aged, white bread 


1 quart heavy cream 


3 cups sugar 


1 egg 


1 teaspoon vanilla 



Fruit Filling: 


5 cups frozen raspberries 


1 cup sugar 


1/2 cup apple juice 



Vanilla Sauce: 


2/3 cup butter 


1 ½ tablespoons flour 


Pinch of salt

1 ½ cups heavy cream

1/2 cup sugar (add more if doesn’t taste sweet enough)

2 teaspoons vanilla

Directions:

In large bowl combine cream, sugar, egg and vanilla. Cut bread into 1 ½-inch cubes and add to cream mixture, coating bread well. Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb completely. For fruit filling, combine raspberries, sugar and apple juice, stirring until sugar is dissolved. Layer a 9-inch by 13-inch dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread. Bake 40 minutes at 375 degrees. Serve warm. Top with vanilla sauce. For vanilla sauce, over medium heat, melt butter, and add flour. Stir about 5 minutes until it has a nutty aroma; do not brown. Add salt, cream and sugar and boil till mixture is thick. Remove from heat, adding vanilla. Serve sauce over pudding.

—     Courtesy Noelle Degroot of Cedar Hills, Utah

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Homemade Pizza Dough

My brother Steven lived in Rome, Italy, for two years and is quite the snob when it comes to pizza. He even built himself his own pizza oven so he could make the perfect pie anytime he wanted. He has a phenomenal pizza dough recipe, one where he doesn’t measure anything. I finally got him to nail down some measurements, and I’m including his dough recipe below.

When he makes a pizza, he buys sauce made from crushed tomatoes and salt, spreads it on the dough, and tops it with fresh mozzerella, olives, artichoke hearts, fresh basil and red peppers. You could experiment with any combination you wanted to, though. Check out his homemade pizza oven, and his dough recipe.

Steven’s Homemade Italian Pizza Dough

8 cups flour

50 grams fresh yeast (available at the Provo Bakery)

1 tablespoon salt

1 tablespoon sugar

1 cup plus 2-3 cups hot water

Fill stand mixer with flour and salt. Mix with bread dough hook. In separate bowl, dissolve yeast and sugar in 1 cup hot (just hotter than lukewarm) water.  Stir until yeast begins to foam. Add yeast to flour and salt mixture, then add 2 cups of hot water. Mix for one minute. Dough should not stick to the sides, but should still stick to the bottom. If needed, add more water, ¼ cup at a time. When mixture reaches desired consistency (a bit thicker than cookie dough), stir for 8 minutes. Put in bowl and let it double in size (this takes about 30 minutes), then smash it back down. Let it double in size again, then smash back down. You can use dough immediately, or refrigerate. If you refrigerate dough, let it rise to room temperature before shaping into pizza pies.

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Corn Salsa

Summer is my favorite season, and I love light recipes that use fresh vegetables. I’ve been making this corn salsa for more than a decade — it’s the perfect dish to bring to a potluck or barbecue. (It’s one of the recipes that appears in our book, “Happy Homemaking.”)

Corn Salsa

1 can of black beans, rinsed and drained

½ bunch of cilantro

2 large tomatoes

3 avocados

1 can of corn, drained

2 tablespoons of lime juice

1 package Good Seasons Zesty Italian salad dressing

¼ cup vinegar

3 tablespoons water

½ cup vegetable oil

Wash and chop cilantro into small pieces. Wash and chop tomatoes into small pieces, about 1-inch thick. Chop avocados to same size. Combine corn, black beans, cilantro, avocado, lime juice and tomatoes. Prepare Good Seasons Italian dressing according to directions on box, using vinegar, water and oil. Fold into other ingredients. Refrigerate before serving.

— Adapted from a recipe by my friend Michelle Watabe, of Highlands Ranch, Colo.

 

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Monsteroni and Cheese Cups

 

In In my never-ending quest to find things my children will eat, I started baking macaroni and cheese in cupcake cups to make individual servings. I call them Monsteroni and Cheese Cups, after a meal served in the children’s book “Monsters on Machines.”

The recipe is from my sister-in-law Heather and is easy:

Monsteroni and Cheese Cups

1 (16-ounce) package of rotini noodles

2 cups montery jack cheese

1/4 cup parmesan cheese 

4 eggs

1/4 cup milk

Preheat oven to 350 degrees. Boil noodles until they are al dente. Drain, rinse and set aside. In large bowl, combine eggs and monterey jack cheese. Add in noodles and mix well. If it seems like it needs more cheese, add more, 1/4 cup at a time. Spray cooking spray into cupcake pan. Spoon cheese-and-noodle mixture into pan. Sprinkle tops with paremsan cheese. Cook 25 minutes, or until the tops are golden brown.

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Crock-Pot Shredded Beef Tacos

I’m obsessed with anything that can be made in a slow cooker, so I adapted this recipe using a rump roast from one I found on Pinterest. (The original version is on the blog cookingclassy.blogspot.com.) I like that this recipe uses consomme, and I love how easy, tender and flavorful the beef turns out to be.

Shredded Beef:

1 (2 pound) rump roast

¼ cup water

1 (14-ounce) can consommé

1 tablespoon chili powder

½ tablespoon cumin

1 teaspoon garlic powder

3 tablespoons lime juice

1 teaspoon of salt

1 dash cracked black pepper

Combine chili powder, cumin, garlic powder, salt and pepper. Grease slow cooker (or use liners), then add roast, consommé, water and lime juice. Rub seasoning over roast and cook on low heat 8-10 hours. Before serving, let meat rest, then shred and return to slow cooker.

Serve beef on small flour tortillas with lettuce, pico de gallo, cheese, guacamole and sour cream.

– Elyssa Andrus

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