Christmas Recipes: January 2012

Monday, January 30, 2012

[CHRISTMAS-RECIPE] White Chocolate Bread Pudding

White Chocolate Bread Pudding

"A Southern Palate", Author: Robert St. John

5 oz. white chocolate
4 egg yolks
1 egg
1/4 cup sugar
2 tsp. vanilla extract
1 1/2 cups heavy whipping cream
1/2 cup milk
1/4 tsp. salt
1 large loaf of French bread as needed,(crusts cut off and cut into 1" inch cubes)

Melt white chocolate in a double boiler. In another double boiler over moderate heat, combine eggs, sugar, vanilla, whipping cream, milk and salt. When blended and warm, add melted chocolate and stir well. Fold bread cubes into custard mixture. Let sit for 5 minutes, then mix on low speed in an electric mixer using the paddle attachment. Pour into a buttered 2.2-quart Pyrex baking dish and cover with parchment paper.

Bake at 350 degrees for 45 minutes. Remove paper and cook an additional 15 minutes to brown the top. (Pudding can be held in refrigerator for 2 or 3 days.) When cooled completely, scoop out individual portions and heat to just warm in a microwave. Top with the warmed white chocolate sauce (below).
Yield: 8-12 servings

White chocolate sauce:
8 oz. white chocolate
1/2 cup heavy whipping cream

Melt white chocolate in a double boiler. Add heavy cream and blend thoroughly. This sauce will hold in the refrigerator and can be reheated in microwave just until warm.

from the Dec. 2003 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook

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Tuesday, January 17, 2012

[CHRISTMAS-RECIPE] My Mother's Sweet Potato Pie

My Mother's Sweet Potato Pie

"The New Great American Writers Cookbook", Author: Dean Faulkner Wells

Makes 3 pies

Crust (Bottom only; no top crust):
2 1/2 cups flour
1 1/2 T. butter
1 cup Crisco shortening
1 tsp. salt
6 T. cold water

Cut the flour, butter and shortening together. Add salt. Add water, mixing in 1 tablespoon at a time. Divide the dough into thirds. Roll out each crust, after forming a ball, on wax paper or cutting board.

Filling:
4 sweet potatoes, average size
3 or 4 eggs
1 1/4 cups granulated sugar
2 T. brown sugar
1 1/2 cups butter (3 sticks)
1 tsp. nutmeg
1/3 cup Carnation milk
2 T. vanilla extract

The eggs and butter should be at room temperature. Boil the sweet potatoes, with the skins on. When soft enough to mash, remove from water and peel. Mash the potatoes, picking out strings if potatoes are stringy. This should yield about 2 1/2 cups. Add the eggs, stirring in 1 at a time, mixing thoroughly. Add the granulated sugar; mix. Add the brown sugar; mix. Stir in the butter. Add the nutmeg, milk and vanilla extract, stirring after each addition. Spoon the mixture into the 3 pie crusts.

Bake at 350 degrees until solid and brown, about 45 minutes to 1 hour. Serve hot or cold.

from the Dec. 2003 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook

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Monday, January 2, 2012

[CHRISTMAS-RECIPE] Deluxe Cheesecake

Deluxe Cheesecake

Fannin Mart Restaurant, Flowood, MS

Crust:
1 1/2 cups graham cracker crumbs
2 T. sugar
1 1/2 tsp. cinnamon
1/2 cup chopped nuts
1/4 cup plus 2 T. melted butter

Filling:
3 (8-oz.) pkg. cream cheese, softened
1 cup sugar
3 eggs
1/2 tsp. vanilla extract

Topping:
3 T. sugar
1/2 tsp. vanilla extract
16-oz. carton sour cream

Mix crust ingredients and press into a 10-inch springform pan. Set aside. To make filling, beat cream cheese and gradually add sugar. Beat until fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla. Pour into crust.

Bake at 375 degrees for 25 to 35 minutes, until set. To make topping, Beat sour cream 2 minutes on medium speed. Add sugar and vanilla; beat one minute. Spread over hot cheesecake.

Bake at 500 degrees for 5 to 8 minutes, until bubbly.

Note: Cheesecake can be served as is or topped with any fruit filling. Can be made the day before and refrigerated. This is the best cheesecake I have ever eaten!

Author: Barbara Page

from the May 2004 issue of Today in Mississippi

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