Raspberry Peach Bread Pudding

Finished Raspberry Peach Bread Pudding

I am always on the lookout for new and inventive recipes and this one is top of the line, for desserts.  I wish I could take credit for it, but that belongs to my neighbor Marlene.  Several months ago, I gave her several pieces of a few different kinds of cheesecake that I make.  I was subsequently rewarded with this spectacular dessert, in turn.  It is by far, one of the best bread puddings that I have ever eaten, albeit a diabetic’s nightmare.  I attempted to coerce the recipe from her and low and behold one day, on my doorstep was my neighbor, recipe in hand.  Of course all good cooks, when surrendering a prize recipe, always forget some crucial ingredient, (it’s called Chef Security) in this case it was the milk, but all inquisitive me, finally got it sorted and off I was, to attempt to make her dessert.  So with her permission I am sharing the results with you.

INGREDIENTS

 

Mise en Place for Bread Pudding

·        2 8 ounce blocks of cream cheese (Allow to come to room Temperature)

·        1 jar of raspberry jam (small about 12 ounce)

·        1 and 1/3 cup sugar

·        8 eggs

·        2 Cups Milk

·        1 teaspoon almond extract

·        2 teaspoons lemon zest  (about 1 lemon zested)

·        2 teaspoons vanilla

·        3 and 1/2 cup Dry bread crumbs  (About 12 standard slices cut in 1 in cubes)

·        large can of peaches, halves or slices (About 29oz can drained) I used Slices

·        4 teaspoons of sugar

·        1/4 teaspoon cinnamon

DIRECTIONS

1.     Mix cream cheese and sugar until smooth then add eggs, lemon zest and milk.

2.     Put dry bread crumbs in a greased Casserole dish (3 quart 9x13)

3.     Pour mix over bread then put peaches on top.

4.     Add Jam next. Putting small dollops of jam on top of peaches.

5.     Finally sprinkle the top, with the remaining sugar and cinnamon mix

6.     Bake 40 to 45 minutes at 325 degrees (will be golden on top)

Refrigerate several hours before serving and enjoy.

My Neighbor suggested using International Delight White Chocolate and Raspberry Coffee Creamer (Availability is seasonal) in place of the Milk in this recipe.  Well!!! This bread pudding is so sinful, that I now know why Sodom and Gomorrah were destroyed. 

Thanks Marlene

Halupkies ( Hungarian Stuffed Cabbage)

Halupkies (Hungarian Stuffed Cabbage)

When I was a kid, every month or so Mom, Dad and I would head to the Hungarian Church, in my home town of Phoenixville, Pennsylvania, with our pots and dishes, with the expressed goal of obtaining those delicious morsels called Halupkies that the church ladies were making in the basement kitchen in huge vats, to raise money.  The people would be lined up into the street, and deservedly so, they were a real treat for supper and I loved them.  Ah!, those were the days. 

Over the Years I have attempted to recreate those memories and the following recipe is about as close as I can come to those Hungarian Church lady Creations.  Hope you enjoy.

First let me tell you that good things take time and these will take about one hour of prep and 3 hours of cook time so plan your day, they are well worth it.

Mise en Place (Minden a helyén) for Halupkies

Ingredients:

·        1 large head of tight cabbage, (Remove the core)

·        1 pound ground beef, pork or a mixture (I grind my own)

Grind your own

·        1/4 cup of rice (raw)

·        1 small onion, (Minced)

·        2 eggs

·        1 teaspoon salt

·        1/4 teaspoon pepper

·        1 Large Onion (thinly sliced, use a mandolin if you have one on 1/8 setting)

·        16 ounces Tomato Sauce I make my own(see Below) or (two 8 0z cans tomato sauce)

·        1 #2 can (20 oz about 3 ½ cups tomatoes) I use whole

·        1/4 cup lemon juice

·        1 teaspoon salt

·        1/4 teaspoon pepper

·        3/4 cup brown sugar

·        1/2 - 1 clove garlic, minced

·        1/2 teaspoon oregano

Directions:

1.     Core the cabbage and drop into boiling water for about 2 minutes to blanch so you can remove about 12 large pliable leaves. (The rest of the cabbage you can refrigerate and make coleslaw etc. with.)  On each of the leaves, cut away the thick part of the leaf at the bottom, with a paring knife so they can be easily rolled. Be sure the leaves are drained well.

Blanch 2 minutes

Cut away Thick part

Mound Meat in center and Roll

2.     Combine the raw meat, rice(raw), onion, eggs, salt and Pepper.  Get your hands into it and mix well.  Place mounds of meat mixture on each leaf.  At the thinned out thick end.  I use a small Ice-cream scoop to ensure uniformity. Then Roll loosely, folding over and tucking in the edges as you complete the roll.  Place them in a casserole or Dutch oven, cover with the sliced onion.

Place in Casserole Dish or Dutch Oven

3.     Mix the tomato sauce, tomatoes, lemon Juice, salt and pepper, and brown sugar.  Pour the mixture over the rolls.  Sprinkle with a little Oregano over the top. Bake covered for 1 hour in a 350 degree oven.  Reduce the heat to 325.  Bake 1 more hour then remove the cover and bake an additional 1 hour uncovered at 325 degrees.

4.     I enjoy them with mashed potatoes and a little of the tomato sauce and maybe a small salad. Hope you attempt them and enjoy.

Tomato Sauce

 

Make and Freeze your own Tomato Sauce

Ingredients

·         28 oz can Tomatoes puree

·         2 tablespoons tomato paste

·         3 tablespoons grated Parmesan cheese

·         1 teaspoon minced garlic

·         2 tablespoons honey

·         1 teaspoon anchovy paste (optional)

·         3/4 teaspoon onion powder

·         1/4 teaspoon dried oregano

·         1/4 teaspoon dried marjoram

·         1/4 teaspoon dried basil

·         1/4 teaspoon ground black pepper

·         1/8 teaspoon cayenne pepper

·         1/8 teaspoon dried red pepper flakes

·         salt to taste

Directions

1.     In a 10 inch Iron Skillet, combine tomato paste,  Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.

2.     Simmer in a 10 in skillet 1 hour

3.     Sauce should sit for 30 minutes to blend flavors

4.     Freeze what you don’t use.