Misc: Breakfast Bread Pudding by Recipe Cottage

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	Breakfast Bread Pudding

		1/2 cup soft unsalted butter 12 slices bread 3/4 cup raisins (plump first) 1/3 cup brown sugar 1 tablespoon cinnamon 1/4 teaspoon nutmeg 6 eggs and two yolks 3 cups milk 1 cup cream 1 teaspoon vanilla one half cup apricot jam (optional) I love to make this up the night before. You can bake it the morning you want to eat it, or bake it the night before and just heat up individual servings in the microwave. Butter bread on both sides. Line pan with one layer of bread. Cut to fit, using a 9 x 13 pan. Preheat oven to 350. Combine plumped raisins (pour boiling water over them and them drain and dry thoroughly) brown sugar, cinnamon, and nutmeg. Sprinkle bread with some of the mixture. Repeat the layers until everything is used. Top with layer of bread. Beat eggs and yolks with sugar. Add milk, cream, and vanilla. Pour over bread mixture and allow to stand 30 minutes. Bake at 350 for 30 minutes, then check and cover loosely with foil. Bake an additional 20 minutes. Heat jam and brush on pudding. If desired, omit the apricot jam and serve with any kind of jam, preserves, or syrup. Honey Garlic Appetizer Meatballs 2 pounds lean ground beef 1 cup dry bread crumbs 3/4 cup milk 1/2 cup finely chopped onion 2 eggs 2 teaspoons salt 1 tablespoon butter 3 cloves garlic 3/4 cup ketchup 1/2 cup liquid honey 1/4 cup soya sauce Preheat oven to 500. Put meat in a bowl and break with fork. Add and mix together: bread crumbs, milk, onion, eggs, and salt. Shape meatballs into 1 inch balls. They taste better when they are small. Place in single layer on a jelly roll pan and bake 12 to 15 minutes. Drain well. Melt butter in a saucepan and saute garlic until tender. Ad ketchup, honey, and soya sauce. Bring to boil, reduce heat, cover and simmer five minutes. Add meatballs to sauce. Return to boil and simmer uncovered for 5 to 10 minutes, stirring occasionally or until sauce glazes meatballs. These freeze well too. Rolled Scottish Shortbread 1 cup butter 1/2 cup brown sugar 1 egg yolk 1 teaspoon vanilla 2 cups all purpose flour Cream butter. Add sugar and continue to cream thoroughly. Add egg yolk and vanilla and beat by hand until light and fluffy. Add flour gradually to creamed mixture until completely combined. Turn dough out onto board. Roll out to 1/4 of an inch thick. Cut unto shapes with cutter. Decorate with bits of candied cherries if desired. Bake same sized cookies together at 300 for about 10-12 minutes on an ungreased pan until edges are light brown These keep well in a covered tin. Simple Sesames 1 pound butter 1 and 1/2 cups sugar 3 cups flour 1 cup white sesame seeds 2 cups shredded coconut 1/2 cup finely chopped almonds These cookies won a contest and I came across it several years ago. They are somewhat unique, easy, and everyone loves them. In a large bowl, cream butter with electric mixer. Gradually add sugar and continue beating until light and fluffy. Add flour and mix just until combined. Stir in rest of ingredients. Divide dough into thirds. Place one third of dough on a long sheet of waxed paper. Shape into a roll two inches in diameter. Continue this with the other two pieces of dough. Place rolls in fridge for a while to become firm. Preheat oven to 300. (Yes, 300) Cut dough into 1/4 inch slices. Bake on ungreased sheets for 14-14 minutes. Remove to wire racks to cool. Crispy Crunch Bars 1/4 cup white sugar 1 cup butter 2/3 cup brown sugar 6 ounces chocolate chips 3/4 cup peanut butter Melt butter, add both sugars and oats, and press into an ungreased 9 x 13 pan. Bake 12-14 minutes in a preheated 350 degree oven or until bubbly and edges are slightly brown. Cool, then place in the fridge for a short while. Melt chocolate chips and peanut butter together in double boiler, and spread on the cooled base. Refrigerate until firm. These are my favourite squares, they are easy and no-fail. The only trick is having the base and the topping very cool when cutting, otherwise they will separate into two layers. If you make sure that the base is cool and so is the topping, you will be really happy with these bars. Christmas Almond Cherry Bars 1 cup butter 1 cup sugar 1 egg one half teaspoon almond extract 2 cups flour 1 teaspoon baking powder 1/4 teaspoon salt 1 and one half cups chocolate chips 1 cup maraschino cherries, coarsely chopped and drained 1/2 cup slivered almonds 1/2 cup shredded coconut Preheat oven to 350 In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and almond extract. Stir in flour, baking, powder and salt just until blended. Stir in chocolate chips, cherries, almonds, and coconut. Spread into a 9 x 13 pan which has been lightly greased. Bake 25 -28 minutes or until done. Cool completely before cutting. Meltaways 1 cup unsalted butter 4 tablespoons fruit sugar 1/2 teaspoon almond extract 1/2 teaspoon vanilla 1/4 tsp. salt 2 cups flour 3/4 cup finely chopped pecans icing sugar Cream butter well with electric mixer, add sugar gradually, cream thoroughly. Preheat oven to 325. Add vanilla, almond, and vanilla, and 1 tablespoon water. Combine flour, nuts, and salt and ad to creamed mixture, a little at a time, beating well after each addition. Roll in date sized balls. Bake at 325 degrees for 13-14 minutes. Roll in icing sugar while warm and re-roll when cool. Crumb Bars 1 and 3/4 cups flour 1/2 cup finely chopped pecans 3/4 cup butter 1/2 cup icing sugar 1/4 teaspoon finely shredded lemon peel 3/4 cup raspberry jam (Laura Secord, or good quality jam) 1 tablespoon flour Preheat oven to 375. Stir together 1 and 3/4 cups flour and nuts. Set aside. In a large bowl beat butter until soft. Add sugar and lemon peel and beat until fluffy. Add flour and beat until crumbly. Do not overbeat. Press 2/3 of crumb mixture into bottom of ungreased 9 inch square pan. Stir jam until softened, then spread onto base. Stir 1 tablespoon flour into remaining crumb mixture and sprinkle on top. Bake at 375 for 24-25 minutes. Neighbourhood Mounds 1 part butterscotch chips 1 part chocolate chips 1 part salted nuts 1 part chow mein noodles (dried style that you buy in a can or in Chinese section of grocery store that people use to sprinkle onto chow mein or other dishes after cooking) They are not like pasta noodles - do not confuse the two. Melt chips. Stir in nuts and noodles. Drop onto wax paper. Chill in freezer until firm.