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My Foods for Love to make and enjoy by all and of course myself;

Really Simple Key Lime Pie, Ingredients:

1 cup key lime juice (or as little as 1/2 cup if you prefer less tartness) – you can use regular lime juice in a pinch too!
2 cans sweetened condensed milk (14 ounce cans)
2 eggs
1 graham cracker pie crust (9″ if you want an overfilled pie like the one pictured, or 11″ if you’re planning to do a meringue on top)
optional garnish: whipped cream

Really Simple Key Lime Pie, Directions:

Combine key lime juice, sweetened condensed milk and eggs in a bowl and beat with an electric mixer until the ingredients are well blended.
Pour into pie crust and bake at 375 degrees for 25 – 30 minutes.
Allow to cool, garnish with whipped cream, & ENJOY!

During this Holiday seasoning, I have several request for a bread pudding recipe, most people are intimidated
by most recipes you can find on line, I preparing often at work and I get many compliments, it’s very basic,
another soon to be published by myself a report on reading recipes, many are to long and with to many ingredients.
there is a method I use to break down the recipes and still get the same or better results coming soon.

Well here it is , now this pudding is basic but you can add your own little touches,
you can add, raisins,cranberries, chocolate chips, any dried fruit..
stale bread is a must or use any bread just toast it lightly and cubed.

add cubed bread to as baking pan then prepare the custurd below and top the bread .

2 Cups of Milk or heavy cream
1 teaspoon corn starch
3 fresh shell eggs
Teaspoon of Vanilla
2 cups of Sugar

Directions:
Mix Eggs, corn starch, sugar, in mixer /or whisk in a bowl,
add while mixing warm milk, vanilla extract, allow to get a texture, and cool for more thicken texture.
—————————
For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Basic Custard:

2 Cups of Milk or heavy cream
1 teaspoon corn starch
3 fresh shell eggs
Teaspoon of Vanilla
2 cups of Sugar

Directions:
Mix Eggs, corn starch, sugar, in mixer /or whisk in a bowl,
add while mixing heating milk, vanilla, allow to get a texture, and cool for more thicken texture.

altar recipe as needed for your need, use as a topping, or add to bread cubes for bread pudding.

===================================================

Classic Bread  Pudding with Bourbon Sauce

4 large eggs
1 large egg yolk
1 cup sugar
2 & 1/2 cups whole milk
2 &1/2 cups heavy whipping cream
1 Tbsp vanilla extract
1 & 1/2 tsp cinnamon
10 cups day-old challah bread, cut into 1 1/2 inch chunks
3 Tbsp brown sugar
2 Tbsp butter
————————————–
For the Bourbon Sauce
1/2 cup butter, cut into pieces
2 Tbsp water
1 egg
1 cup brown sugar, packed

Easy Bananas Foster

Ingredients:

¼ cup of butter

½ cup of light brown sugar, packed tightly

1/8 teaspoon of ground cinnamon

3 firm bananas, sliced

¼ cup of rum (light or dark)

1 quart of vanilla ice cream

Instructions:

In a large skillet, melt the butter over medium heat. Add the sugar and cinnamon and stir until all the sugar melts. Add the sliced bananas and rum and stir to blend. Cook for 3 or 4 minutes until the bananas are warm. Scoop ice cream into individual serving bowls and top with the bananas and sauce. Serve at once.

Note: Traditionally the bananas are sliced in half and then vertically, but you can simply slice them into bite size rounds. Also, once the rum is hot, you can remove the skillet from the burner and set fire to the rum to remove the alcohol content but leave the flavor. Since it’s such a small amount, we don’t bother with this step.

 

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Moose’s Chocolate Mousse

Our friend Moose lives in high country where moose are a regular sight (thus the nickname). Moose (the 2 legged one) serves the best chocolate mousse I’ve ever tasted! This recipe yields 8 individual servings (or 4 with second helpings!)

Ingredients

6 one ounce squares of unsweetened chocolate
4 Tablespoons of salted butter
8 pasteurized eggs, separated (will need yolks & whites)
1/2 teaspoon cream of tartar
5 Tablespoons of water
1 and 1/4 cup of sugar
2 Tablespoons of vanilla (can use a favorite liqueur instead)

Preparations

Assemble all the ingredients. Break the chocolate into a bowl, add the butter and microwave for 1 minute 30 seconds. Stir and continue microwaving in 30 second intervals, stirring after each until chocolate is smooth. Set aside.

Beat the egg whites and cream of tartar until soft peaks are formed. Stir 2/3 cup of sugar into the 5 Tablespoons of water and bring to a boil in the microwave. Slowly pour this hot liquid into the egg whites, beating continuously.

In another bowl, mix the rest of the sugar with the egg yokes and beat for about a minute. Add the chocolate once it has cooled and blend. Add the vanilla and blend again.

Using a spatular, fold in the egg whites until well blended and divide into individual bowls. Refrigerate until firm. Moose tops ours with a bit of whipped cream and fresh berries. Yum!


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