What a sad week it has been! Life goes on - and gradually I am becoming use to walking in without starting to cry. Our other two babies seem to be trying to make it up to us. They stay closer and come where we are for pets and hugs. They are precious too -- just no silly antics.
Last week was very busy - there are just some weeks that meetings take up more of my time than anything else! I did take an extra hour for lunch on Thursday and atttended a cooking class that Sweet Gourmet was having. It was about how to make the proper (and delicious) bread puddings! One was a dessert - Bananas Foster Bread Pudding with a Caramel Banana Rum Sauce. The other was a main dish - Wild Mushroom and Gruyere Bread Pudding. Not being a dessert eater, I loved this one. I can't share the recipes because even though Chef Alyssa Wilhite didn't ask us not to,but I feel it is a professional courtesy to not do it. She had said at one meeting with her that she was very protective of her recipes. I loved getting new tips, a couple of good recipes, and finding out the use of some new wonderful products. Several of those attending must attend all of the classes and were quick to take over all of the preparing - I think all I got to do was mash up some pecans! So I was disappointed that the duties were not shared more -- but guess I already knew how to beat eggs, fold in ingredients, melt butter!! Ha! I did learn one thing I didn't know - "don't ever crack eggs on the edge of the bowl or cabinet, crack them on a flat service." That way you don't have jagged pieces that can break off and fall in your bowl. I tried it today - and they really crack smooth - with no jagged edges. You are also less likely to break the yellow as it goes out of the shell!
Today - I decided to use my creative spirit to rework an old favorite! Banana Pudding. So here is the recipe - I really made it up as I went.
Caramel Banana Pudding
1 Cup Sugar
3 Tablespoons flour
3 eggs yokes
2 Cups Milk
1/2 tsp. salt
Add 2tablespoonsCinnamon Honey Butter
1/4 Cup Caribbean Banana Caramel
2 large Bananas
2 to 3 tablespoons white rum
Vanilla Wafers
Begin the pudding as any other pudding. Combine sugar, flour and salt in heavy sauce pan. Beat eggs in 2 cup measuring cup and then fill the cup to 2 cups with milk, whisking well to combine. Stir into flour mixture. Start the heat on medium low, stirring well. While mixture is heating up, slice bananas and cover with the rum. When the pudding mixture is good and hot stir in the 2 tablespoons Cinnamon Honey Butter allowing it to melt, then add the bananas and rum. Cook until thickened and then add the Caribbean Banana Caramel. If mixture gets too thin, combine one large tablespoon of corn starch to about 1/4 cup verycold water and then stir into banana mixture, allow to start to boil again and take off burner.
Put a few vanilla wafers in bowl, cover with banana mixture, add a few more cookies and top with remaining mixture. For finish, you may crush one vanilla wafer over the top! So far - good reviews!!!
Well - tonight can be called "Dessert Night!" Here is another easy and quick cake to bake! It is a Pina Colada Cake. No it is not another recipe with rum, etc. By the way, the alcohol cooks out - anytime it is put in a recipe where it is cooked - and just leaves a good flavor!
PINA COLADA CAKE
1 (2 Layer size) package Extra Moist White Cake Mix
1/4 cup Oil
3 Eggs
1 Cup Sour Cream
1 - 8-1/2 oz. Can Cream of Coconut
Pina Colada Frosting:
1 - 8 oz. pkg. Cream Cheese
1 lb. Powdered Sugar
1 tsp. Vanilla
1 - 8-1/4 oz. Can Crushed Pineapple, drained well and blotted dry on paper towel
Angel Flake Coconut
In large bowl combine cake mix, oil, eggs, sour cream and Cream of Coconut and beat. Pour into 2 greased and floured 8 or 9 inch layer pans. Bake at 350 degrees for 30 minutes or until cake springs back when lightly touched. Cool in pan 15 minutes. Remove and cool completely on rack. Frost with Pina Colada Frosting. You can also cook in 9 X 12 pan and spread icing over all of it!!!
Well - next time - I will try to give you some main dish recipes or side dishes! Although I don't normally eat dessert, I love to cook them!
One more tip: (got this one from the class too!) Don't ever test for doneness by sticking toothpick or tester in pudding. If it comes out clean - you've cooked it too long. Just feel - you can tell if it is firm - and if it is firm - it is done enough. Any recipe will continue to cook after taken off heat or out oven - and you will have a much softer and nicer product!!
Have a great Columbus Day tomorrow! I have lots of plans!!! I want to do something nice for someone - so many needy - I have to decide who to try to bless - and hope you will do the same.
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