Raspberry Bread Pudding

Raspberry Bread Pudding Recipe

1 1/2 loaves aged, white bread

1 qt. heavy cream

3 C. sugar

1 egg

1 tsp. vanilla

5 C. raspberries, fresh or frozen (hers were fresh)

1 C. sugar

1/2 C. apple juice

In a large bowl mix the cream, sugar, egg and vanilla.

Cut bread into 1 1/2 inch cubes and add to cream mixture,

coating the bread well. Let stand 30 minutes, stirring every

5 minutes to allow cream to absorb.

Mix the raspberries, sugar and apple juice, stirring

until sugar is dissolved.

Layer a 9x13 inch baking pan 3/4 full with the bread mix

and pour fruit filling over the bread mix, spreading evenly.

Top with the remaining bread. Bake 40 minutes at 375.

Serve warm topped with vanilla cream sauce.

(If you want it to cut into nice squares you can chill

it and then cut it into squares, then microwave it

for 20-25 seconds per piece and top with sauce.)

Vanilla Cream Sauce

1 1/3 C. butter

5 T. flour

3 C. heavy cream

1/2 tsp. salt

2 tsp vanilla

2/3 C. sugar

Melt butter in medium saucepan and add flour. Stir

10 minutes until it has a nutty aroma, do not brown. Add

salt, cream and sugar until mix is thick. Remove from heat

and stir in vanilla. Serve warm over the pudding.

Nana-Sour Cream Bars

Here is another Donette recipe. Elijah liked these and he wants me to make them for the Blue and Gold Banquet next week. And I think they will be perfect because they were addicting.

NANA-SOUR CREAM BARS

1-1/2 cups Sugar

1 cup Dairy sour cream

1/2 cup Margarine or butter, softened

2 large Eggs

1-1/2 cups mashed bananas (about 3 large)

2 tsp. vanilla

2 cups all-purpose Flour

1 tsp. Salt

1 tsp. Baking Soda

Vanilla Glaze (recipe below)

Heat oven to 375 degrees. Mix sugar, sour cream, margarine, and eggs in large mixer bowl on low speed, scraping bowl occasionally, 1 minute. Beat in bananas, and vanilla on low speed 30 seconds. Beat in flour, salt, and baking soda on medium speed, scraping bowl occasionally, 1 minute. Spread in greased and floured jelly roll pan, 15-1/2 x 10-1/2 inch. Bake until light brown, 20-25 minutes; COOL. Frost with vanilla glaze.

VANILLA GLAZE

2 cups powdered sugar

1/4 cup margarine or butter, softened

1-1/2 tsp. vanilla

2 Tbsp hot water

Mix powdered sugar, margarine or butter, softened, vanilla and hot water together. Stir in 1 to 2 tsp. additional hot water until smooth and of desired consistency.

Cheeseball

My mom made some recipes for Super Bowl that she got from her boss, Donette. Her bosses name is said, Don-ette, but for some reason I think it looks like Donut, or doughnut. And then I want to go to Krispy Kreme. Yum.

Anyway, here is her cheeseball recipe:

Cheeseball

1 Jar Kraft Old English Cheese
2 Packages of cream cheese
1/3 cup (or more) of grated mild cheddar cheese (I always do more-up to
3/4 a cup)
1 Tablespoon of lemon juice
1/2 Teaspoon of garlic salt
1/2 Teaspoon of onion salt
1 small can of shrimp (omit if there is any possibility of an allergy) (I omit anyway. Not a huge shrimp fan.)

Blend everything except shrimp with a mixer. Gently mix in shrimp at the
end.
Refrigerate.