Do you love food?
I love food. I love food so much that I really, truly hate to see any be wasted.
That's why bread pudding is such an awesome sweet treat - a real "recycler recipe" :) It lets you use up stale bread that would otherwise end up in the trash and you can dress it up with whatever fix-ins you have in the cupboard (chocolate chips, dried fruit, bananas)!
For this bread pudding I used some homemade raisin bread (compliments of my mother-in-law) and some whiskey left behind from a recent girls' night.
I made the dessert for a small potluck with some of the girls and it was a hit. Although I found it a tad too sweet, the pudding was rich and the sauce was gooey and delicious - sounds like a great dessert to me :)
What are your favourite "recycler recipes"?
Cinnamon Raisin Bread Bread Pudding
3 cups stale cinnamon raisin bread, torn into bite-size pieces
3/4 cups milk (I used skim)
1/2 cup sugar (could easily use 1/4 cup)
1/2 cup brown sugar (could easily use 1/4 cup)
1 tbsp molasses
1/2 tbsp vanilla
1/2 tsp cinnamon
-Set aside bread.
-Whisk together milk, eggs, sugars, molasses, vanilla, and cinnamon.
-Add bread and stir to coat. Let sit for 20 minutes.
-Preheat oven to 350oF.
-Butter 6 muffin cups.
-Divide mixture between 6 muffin cups.
-Bake for 15-20 minutes until custard has set. (A kinfe should come out almost clean)
-Let cool slightly in cups before serving.
Whiskey Caramel Sauce
2 tbsp butter
1/2 cup brown sugar
1 oz whiskey
1/4 cup evaporated milk or heavy cream
-Melt butter and sugar over medium heat.
-Add whiskey and let cook off for about 10 minutes, stirring often.
-Slowly add milk/cream, stirring constantly. Cook over low-medium heat for another 5 minutes. (I made mine ahead of time and as it sit in the pot it got thicker)
Fall has come and gone here in Labrador, believe it or not! We are actually in the early stages of Winter already. You know what that means? Rich, spicy desserts that fill you up and make you feel warm and fuzzy inside :)
That's exactly what this extremely moist carrot cake does. The addition of grated apple and apple sauce really gives the cake its moisture, and the spices warm it up so you can stay safe from those bitter winter winds. It's all topped off with a thick maple cream cheese frosting that will make anyone go back for seconds!
In my after-school baking group we work very hard to make sure our sweet treats offer maximum flavour and enjoyment with limited amounts of fat and calories. Although this cake has a bit more sugar than we normally would use, it definitely has some of the qualities we look for in a healthier version of an old favorite:
- only 2 tbsp butter in the cake
- no oil
- replacing some of the sugar with maple syrup provides some manganese and zinc
- fat-free cream cheese for the frosting
So give the recipe a try and let me know what you think!
Apple Carrot Cake
2 tbsp butter, melted
1/2 cup sugar
1/4 cup brown sugar
1/4 maple syrup (get the real stuff, table syrup doesn't have the same flavour)
1/2 cup buttermilk (I used soy milk soured with about 1 tbsp vinegar)
1/4 cup applesauce
1 tsp cinnamon
1 tsp cloves
1 cup flour (if you want to boost the fibre, use some whole wheat flour)
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup grated apple, no peel
1/2 cup grated carrot, no peel
Preheat oven to 350F.
Spray and 8" pan with non-stick spray.
In a small bowl, combine sugars, butter and maple syrup until well-blended.
Add buttermilk, egg, and applesauce. Mix well.
In a large bowl, combine flour, spices, salt, baking soda, and baking powder.
Add wet ingredients to dry ingredients until just combined.
Fold in apple and carrot.
Pour into prepared pan and bake for 30-35 minutes.
Let cool in pan for 10 minutes then remove from pan and continue cooling on a wire rack.
Maple Cream Cheese Frosting
1 block fat-free cream cheese
1 tbsp butter
2 tbsp maple syrup
1 tsp vanilla
500 g icing sugar
-Combine cream cheese and butter.
-Add rest of ingredients and mix until smooth.
*This recipe makes more icing than you need for the cake. I am saving mine in the freezer for a cupcake recipe I have in the works for this weekend :)
PS - please excuse the pic... souRIRE photography was not around :(