Printed by: LEHEY_GREG @ESSG Sent: 26 Mar 87 22:29 From: KORBEL_DEBRA @MFG To: DL.COSIG @ESSG Subject: COSIG: BREAD PUDDING ANYONE? I saw this in the newspaper and have not tried it, but it sounds great if you like bread pudding! SHAKER-STYLE, COLD CHOCOLATE BREAD PUDDING 2 cups plus 1/3 cup of sugar 2 tsp unsweetened alkalized cocoa powder 2 cups milk 1 cup whipping cream 1-1/4 cups sugar 4 ounces semisweet chocolate, finely chopped 2 cups (about 5 ounces) soft, day-old bread crumbs 4 eggs, separated 1/4 cup (4 tablespoons) unsalted butter, melted and cooled slightly 1 teaspoon vanilla Place a 6-cup (3-4 inch deep) baking dish in 350-degree oven to warm. In medium heavy saucepan, combine 1/2 cup sugar and cocoa. Cook over high heat, stirring constantly with wooden spoon, about 4 minutes until sugar melts and turns caramel-colored. Remove baking dish from oven and carefully pour caramel mixture over bottom. Cool on wire rack. Meanwhile, in medium saucepan, combine milk, cream, and 1-1/2 cups sugar. Cook over medium heat, stirring constantly with wooden spoon, 1 to 2 minutes, until sugar dissolves. Bring mixture to a gentle boil, then remove pan from heat. Whisk in chocolate until smooth. Stir in bread crumbs and let stand 5 mintues until slightly thickened. In medium bowl, whisk egg yolks w/ melted butter until smooth. Stir mixture along with vanilla into bread crumb mixture. Transfer to prepared baking dish. Bake at 350 degrees 20 to 25 minutes until cke tester inserted in center comes out slightly creamy. Top with merinque. Copied By: LEHEY_GREG @ESSG SENT: 87-12-08 20:55 FROM: HERBERT_BRANDY @CASG BREAD PUDDING & RUM-RAISIN SAUCE 10 slices day-old bread 1/2 tsp. nutmeg 1 Qt. milk, heated 1 tsp cinnamon 1 cup light cream 1/4 cup butter or margarine, melted 4 eggs 1/2 cup seedless raisins 1 cup sugar Rum/Raisin Sauce (below) 1 teaspoon vanilla extract 1. Preheat oven to 350F 2. In large bowl, combine bread, milk and cream 3. In medium bowl, beat eggs slightly. Stir in sugar. Add to bread mixture. 4. Stir in vanilla, nutmeg, cinnamon, butter, and raisins. 5. Pour into buttered, shallow, 2-quart baking dish, set in larger shallow pan. Pour hot water into larger pan to a depth of 1 inch. 6. Bake 1 hour, or until knife inserted in center comes out clean. 7. Serve warm, with Rum/Raisin Sauce. Makes 8 servings. RUM/RAISIN SAUCE 3 egg yolks 1 tbsp. cornstarch 1 cup sugar 1/4 cup hot water 1 tsp. vanilla extract 1/4 cup raisins (adjust to taste) 1 1/2 cups milk 3 tbsp RUM (Meyer's Dark or Bacardi Dark is best) 1. In small saucepan, beat egg yolks slightly. Add sugar, vanilla, milk, and raisins; blend well. 2. Cook over low heat, stirring, until mixture boils. 3. In small bowl, blend cornstarch and water until smooth. Stir into hot mixture. Cook, stirring, until thickened. 4. Remove from heat, and stir in Rum. 5. Serve slightly warm or chilled. Makes about 2 cups. (Note: I've altered this to accommodate the Rum/Raisin combination, which is my personal favorite too! But the original sauce recipe was for Brandy sauce. If you would like to experiment, just substitute Brandy for the Rum and delete or add the raisins according to your own preference. Enjoy!!) Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 89-09-22 20:54 FROM: MCMANIS_LISA @TSII TO: JOHNSTON_NEIL @MAILMN CC. DL.COSIG @ESSG SUBJECT: COSIG: Real Chocolate Pudding Neil, Here it is, real chocolate pudding made with real ingredients. The recipe is from Hershey's 1934 Cookbook which was revised and reprinted about 8 years ago. I've given the microwave cooking directions first, followed by the conventional cooking directions. The microwave directions adapted from another pudding recipe in a microwave cookbook I have. Pudding comes out really well in the microwave and it is much faster and easier to make than with a double boiler. Enjoy!!! --lisa ------------------------ TEXT ATTACHMENT ---------------------------- SENT: 89-09-22 20:52 FROM: MCMANIS_LISA @TSII Chocolate Cornstarch Pudding 3 oz. unsweetened baking chocolate 3 cups rich milk 1 cup sugar 1/4 cup cornstarch 1/4 t salt 1 T butter 1 t vanilla In a small glass dish, microwave chocolate on high until melted (about 2 minutes). In a 4 cup measuring cup or large bowl, heat the milk on high just until hot (about 4 or 5 minutes). Stir in the melted chocolate. Return to microwave and heat on high for 1 or 2 more minutes or until hot. In a separate bowl, combine together sugar, cornstarch, and salt. Add a small amount of the hot milk mixture, stirring vigorously. Add back to the rest of the hot milk and stir well. Return to the microwave and cook at 70% power for 2 minutes. Stir well. Continue to cook and stir at two minute intervals until the pudding is well thickened (about 10 minutes total). Cook 2 minutes more. Add butter and vanilla. Spoon into serving dishes and press waxed paper directly onto the surface of the pudding. Cool and chill. Serve with sweetened whipped cream if desired. Makes 6 1/2 cup servings. Note: Don't worry if the pudding looks strange when you take it out of the oven to stir. Just stir it well and it will all work out fine. CONVENTIONAL COOKING DIRECTIONS: Melt the baking chocolate in a double boiler over simmering water and add milk. Stir until well blended. In a separate bowl, combine together the sugar, cornstarch and salt, and add a small amount of hot chocolate mixture, stirring vigorously. Return to double boiler and cook until thickened, stirring constantly. Cook 20 minutes longer. Add butter and vanilla. Spoon into serving dishes and press waxed paper directly onto surface of pudding. Cool and chill. Serve with sweetened whipped cream if desired. Makes 6 servings 1/2 cup servings. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 89-11-29 16:14 FROM: COBERT_ELIZABETH @WALL TO: DIODATE_CAROLANNE @MAILMN CC. DL.COSIG @ESSG SUBJECT: Cosig: Persimmon Pudding Hi Carol Anne, I was going through one of my cookbooks for some Holiday recipes and came across this one for Persimmon Pudding. I've never made it, but you may want to give it a try. Persimmon Pudding: 2 c. sugar 2 c. flour 4 tsp. baking soda 3 tsp. baking powder 1 c. milk 3 Tbsp. melted butter 2 c. persimmon pulp 2 tsp. vanilla 1 c. raisins 1 c. dates 2 c. walnuts Sift together dry ingredients. Add remaining ingredients. Combine all and pour into buttered loaf pan or tube pan. Bake at 350 degrees for 1 1/2 hours or until done. Serve hot or cold with whipped cream, if desired. Liz