Erin and Jill Kelly, West Hills Hunt (CA)
Bread Pudding with Whiskey Sauce
4 cups Half & Half2 cups sugar½ cup melted butter3 eggs – beaten2 tbsp vanilla extract1½ tsp cinnamon1/2 tsp nutmegOne 10-ounce loaf dry French bread, torn into bite-size pieces1 cup raisins1 cup shredded coconut1 cup chopped pecans Whiskey Sauce:1½ cups confectioners sugar1/2 cup butter1 egg yolk1/2 cup whiskey Combine the Half & Half, sugar, butter, eggs, vanilla, cinnamon and nutmeg in a bowl. Mix well. Stir in bread, raisins, coconut and pecans. Spoon into a buttered 9×13-inch baking pan. Bake at 350 decrees for 1¼ hours or until golden brown (do not over-bake). To make Whiskey Sauce: Combine the confectioners sugar and butter in a sauce pan. Cook over medium heat until smooth, stirring constantly. Remove from heat. Stir a small amount of the hot mixture into the egg yolk. Stir the egg yolk into the hot mixture. Add the whiskey gradually, stirring constantly. The sauce will thicken as it cools. Spoon pudding into dessert bowls. Drizzle with warm whiskey sauce. ... This content is for subscribers only.Join NowAlready a member? Log in here
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Spicy Seafood Bisque
6 tbsp melted butter1 lb yellow onion, diced1 (46 oz) can tomato juice24 oz canned diced tomatoes in juice1 tbsp Worcestershire sauce1 tsp seafood seasoning (Old Bay Lemon & Herb)1 tsp dried oregano1/2 tsp garlic powder1/2 tsp hot pepper sauce1/2 tsp cayenne pepper2 tbsp chicken base1 (6 oz) can crabmeat drained & flaked, cartilage removed1 lb medium shrimp, peeled & deveined1/2 cup dry sherry1 cup heavy cream Sauté onion in melted butter until translucent. Add tomatoes, juice and spices. Bring to a boil. Reduce heat and simmer 20 minutes. Add chicken base. Bring to a boil. Reduce heat. Ten minutes before serving, add crabmeat and shrimp. Simmer five minutes or until shrimp turns pink. Add cream and sherry. Heat but do not boil. Sprinkle with Parmesan cheese. Serve. Makes 3 quarts, about 10-12 servings. ... This content is for subscribers only.Join NowAlready a member? Log in here
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