I HAVE MANY IRRESISTABLE RECIPES = D
yea and Email me for pictures!!!Enjoy!
Brioche Bread Pudding:
Butter, room temperature
3/4 cup whole milk
3/4 cup heavy cream
1 tablespoon vanilla extract
1 teaspoon lemon zest
1/2 cup sugar, plus more for dusting and topping
4 large slices brioche bread
2 cups mixed berries (blueberries, strawberries, raspberries, blackberries), plus more for garnish
2 cups powdered sugar
2 tablespoons water
2 lemons, zested and juiced
Butter and sugar 6 (6-ounce) ramekins.
In a medium bowl, whisk together the eggs, milk, cream, vanilla extract, lemon zest, and sugar. Combine well with a whisk - then let it settle so there are no air bubbles on the surface otherwise these will cause lumps in your anglaise.
Preheat the oven to 350 degrees F.
Tear the brioche up into large pieces using your hands, add to the custard mixture and toss to combine. Equally divide the berries among the ramekins and top with the bread mixture. Gently press down so they are packed evenly. Sprinkle with more sugar, then refrigerate for 10 to 15 minutes to let soak.
Bake for 25 minutes in the center of the oven. The pudding is ready when it has puffed up and the custard is set. The top should be a nice golden color. Remove and allow to cool slightly.
Make the fondant. In a mixing bowl combine sifted powdered sugar, water, lemon zest and juice.
Once the pudding has cooled slightly, invert onto an individual serving plate. Drizzle the lemon fondant over warm bread pudding and serve with extra fresh berries.
Lemon Curd Trifle with Fresh Berries
6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Lemoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish
To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint
THE BEST KEY LIME EVER
mix 2 pkg, of 16 oz, cream cheese SOFTENED, 1/2 a cup sugar,
2 1/2 tbs, lime juice, 1 tsp. lime peel, and 1 tsp. vanilla in an electric mixer until blended. add 2 eggs and mix till blended.
pour into any kind of pie crust ( home made graham cracker and butter prefered). bake to 350 degrees for 40 min, until center is almost set.cool and refrigerate over night. and garnist with whip cream and lime.
last but not least
Toss 6 sliced strawberries with 1/4 cup sugar and let stand 10 min. tossing until sugar dissolves. cut each slice of 1pkg Sara Lee pound cake intohalf horisontally and place 1 cake piece on each of 12 desert plates.Spoon about 1/4 straberries on cake with layering of whip cream...
I individually typed each recipe out of bordism and i hope u enjoy each and every one and the key lime is one i made up and is the best recipe i ever tasted! hope u like them!
CHOCOLATE CHUNK COOKIES
1. Preheat oven to 350 degrees and lightly grease two large baking sheets.
2. Combine a stick of butter, 1/2 a cup of sugar, and 1/2 a cup of packed brown sugar in a large bowl. beat with a wooden spoon or electric mixer until creamy. Beat in an egg and 1/2 tsp of vanilla extract.
3. Sift 3/4 cup all purpose flour, 1/2 tsp salt, and 1/2 tsp. baking soda in a separate small bowl. Add the flour mixture to the butter mixture, beating continuously and stir in the 1/2 cup of rolled oats and 1 and 1/4 cups chocolate chunks.
4. Spoon tablespoon fulls of the dough two inches apart on the baking sheets and bake cookies until lightly browned, about 8-10 minutes. let cookies cool for 1 minute and repeat with remaining dough...
hope you enjoy!
p.s. if ur allergic to oats those are able to come out but cook