May 23, 2012
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Whenever my mom leaves, there is always something odd left in the fridge. One time in the last couple of months, she left me half a bottle of coconut milk. (Personally, I think it should be called think coconut water, since I assume it doesn’t come out of an animal. Anyone know if lactose intolerant people can drink it?) So I busted it out and made a loaf of bread with it; the loaf was creamy think, an unique product
Squeeze that coconut.
So with a new loaf of bread, I decided that I would make bread pudding with the 1/4 of the old loaf, which was starting to crumble in the Tupperware. Happy coincidence. I broke up the bread, and mixed some raisins, almonds, and cinnamon, and set it aside.
Bread and Berries.
I decided this shouldn’t be any ordinary bread pudding: it should have apples, sauteed on the stoves, then mix in the coconut milk.
Softening the Apples
As you can see, coconut milk is rich and deep, which makes for a filling pudding. It’s even a pleasure to mix.
The Meat of the Pudding
The add in the bread mix and work until it has been saturated through. Then I put it in the fridge to let it absorb the flavor.
After about half-an-hour in the fridge, I put in the oven at 375 degrees and check it at half an hour. The middle is still soft, so I give it another twenty, checking at ten. Then it’s well-cooked and juicy, and makes for a perfect dessert after a small meal, or as just a snack or a breakfast food. Just pour on some regular milk prior to reheating.
Finished Product: Gooey Goodness
I love cooking
April 4, 2012
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Once again challenged for a post-Bible study dessert, I did what all great cooks do: opened my recipe book.
Yes, all my important recipes are taped to inside of the kitchen cupboards. It’s the only way for me to keep track of the recipes I find on the internet that I really like, and besides, I wouldn’t have anything else on those cupboards otherwise. From there I retrieved my recipe for fruit bars:
1/2 C. Butter
1 C. Brown Sugar (This time, I misread the recipe and used white sugar. Still turned out fine.)
1 1/2 C. Flour
1/2 TSP Baking Soda
1 1/2 C. Oats
To spice it up, I added some hazelnut syrup and cinnamon.
2 C. Fruit (Apples in this case)
1/2 C. Sugar
In the Cut
I use half of the base on the bottom, then layer the apples. Because I used apples, I busted out caramel topping to layer on the apples. It works on muffins! Then I use the rest of the base on top and bake for about thirty minutes The results:
Delicious; it was like a sweet bread with apples.