gsp Thoughts From A Diva: 12/12/10 - 12/19/10

Thoughts From A Diva

Random images and thoughts from a misplaced Minnesota Diva trying to survive in Wisconsin.

Thursday, December 16, 2010

Framed Cooks: Macaroni and Cheese Cupcakes

Framed Cooks: Macaroni and Cheese Cupcakes: "Macaroni and Cheese Cupcakes

* 8 ounces elbow macaroni
* 2 cups shredded cheddar cheese, plus a little more for garnish
* 2 eggs
* 1 cup milk
* Salt and pepper

1. Preheat oven to 400. Line a 12 cup muffin tin with paper or foil liners.

1. Cook the macaroni until done. Drain and immediately return to pot.

2. Add cheese and stir briefly until almost melting.

3. Beat eggs into milk, and then pour mixture into macaroni. Mix well.

4. Ladle macaroni mixture into muffins tins, and bake for 20 minutes. Cool slightly before serving.

- Sent using Google Toolbar"

Tuesday, December 14, 2010

Bread Pudding with Whiskey Sauce Recipe from Betty Crocker

Bread Pudding with Whiskey Sauce Recipe from Betty Crocker: "Bread Pudding
4 large whole eggs
1 large egg yolk
3/4 cup sugar
2 1/2 cups milk
2 1/2 cups whipping (heavy) cream
1 tablespoon vanilla
1 teaspoon ground cinnamon
12 oz French or other firm bread, cut into 1/2-inch slices, then cut into 1 1/2-inch pieces (10 cups)
1/2 cup raisins, if desired
2 tablespoons sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted
Whiskey Sauce
1/2 cup butter or margarine
2 tablespoons water
1 large egg
1 cup sugar
2 tablespoons whiskey or bourbon or 1 teaspoon brandy extract

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About Concordance™

1. Heat oven to 325°F. Grease bottom and sides of 13x9-inch glass baking dish with shortening or spray with cooking spray.
2. In large bowl, beat 4 whole eggs, 1 egg yolk and 3/4 cup sugar with wire whisk until well blended. Beat in milk, whipping cream, vanilla and 1 teaspoon cinnamon until well blended. Stir in 7 cups of the bread pieces and the raisins. Let stand 20 minutes. Pour into baking dish. Lightly press remaining 3 cups bread pieces on top of mixture in baking dish.
3. In small bowl, stir 2 tablespoons sugar and 1/2 teaspoon cinnamon until well blended. Brush top of bread mixture with melted 2 tablespoons butter; sprinkle with cinnamon-sugar. Bake uncovered 55 to 65 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
4. Meanwhile, in 1-quart saucepan, melt 1/2 cup butter over low heat; do not allow to simmer. Remove from heat; cool 10 minutes. Mix water and 1 egg in small bowl; stir into butter until blended. Stir in 1 cup sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil; remove from heat. Stir in whiskey. Cool at least 10 minutes before serving.
5. Serve sauce over warm bread pudding. Store remaining dessert and sauce covered in refrigerator.

- Sent using Google Toolbar"