Bread and Butter Pudding with Rhubarb Coulis

Bread and Butter Pudding with Rhubarb Coulis
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Ingredients
Custard
  1. 1 cup evaporated milk
  2. 1 cup whipping cream
  3. 1 Tbsp. vanilla
  4. 2 eggs
  5. 1/2 cup sugar
  6. pinch salt
Pudding
  1. 4 large slices French bread or enough bread to fill 8″x8″ baking dish
  2. butter
  3. cinnamon
Rhubarb Coulis
  1. 2 cups chopped rhubarb (frozen is fine)
  2. 1/2 cup sugar
  3. 1/4 cup water
  4. juice of 1/2 lemon
Instructions
  1. To prepare custard, combine evaporated milk, whipping cream and vanilla in saucepan and heat to a boil. Whisk eggs, sugar and salt together and add to boiling milk. Strain through sieve. Butter an 8″x8″ baking dish. Butter bread and cut into 1″ pieces. Fill the dish with bread and generously dust with cinnamon. Pour custard over bread, ensuring all pieces underneath become moist. Soak for 30 minutes. Place dish in pan of hot water 2″ deep. Bake at 350 F for 35-40 minutes, or until custard is set and pudding is golden brown.
  2. To make coulis, combine rhubarb, sugar, water and lemon juice in saucepan. Simmer until rhubarb is tender, then puree in blender.
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Chocolate Roll with Two Sauces

Chocolate Roll with Two Sauces
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Ingredients
Roll
  1. 5 eggs
  2. 1/2 tsp. cream of tartar 2 mL
  3. 1 cup sugar (divided) 250 mL
  4. 1/4 cup flour 60 mL
  5. 3 Tbsp. cocoa powder 45 mL
  6. 1 tsp. vanilla 5 mL
  7. 2 cups whipping cream, whipped 500 mL
  8. icing sugar
Foamy Butter Sauce
  1. 1/2 cup butter 125 mL
  2. 1 egg
  3. 1 cup icing sugar 250 mL
Fudge Sauce
  1. 1 Tbsp. butter 15 mL
  2. 1 square unsweetened chocolate 30 g
  3. 1/3 cup boiling water 75 mL
  4. 1 cup sugar 250 mL
  5. 2 Tbsp. corn syrup 30 mL
  6. 1/2 tsp. vanilla 2 mL
Instructions
  1. Roll: Separate the eggs. Beat whites with cream of tartar until stiff. Gradually beat in 1/2 cup (125 mL) sugar. Set aside. Sift together remaining 1/2 cup (125 mL) sugar, flour and cocoa powder. Beat yolks until thick. Fold flour mixture into yolks and add vanilla. This will be very stiff. Carefully fold yolk mixture into beaten whites. Preheat oven to 325 F (160 deg.C). Line a 10″ x 15″ (25 x 38 cm) edged cookie sheet with waxed paper, leaving an overlapping edge. Grease and flour paper. Spread batter evenly on paper. Bake for 20 minutes. Place on a rack and cool for 5 minutes. Place a clean tea towel on counter, generously sprinkle with icing sugar and turn cake onto towel. Carefully peel waxed paper off the top. Cut off any dried edges. Roll up cake and towel together, beginning at short end. Cool completely – no more than a half an hour. Unwrap roll and spread whipped cream over surface. Roll up cake again but this time – leave out the towel! Sprinkle with icing sugar. Serve with fudge sauce or foamy butter sauce.
  2. Serves 8.
Foamy Butter Sauce
  1. Combine all ingredients in top of double boiler. Cook, stirring, until it forms a smooth sauce. Serve warm over chocolate roll.
Fudge Sauce
  1. Melt butter and chocolate in medium saucepan. Add boiling water and bring to a boil. Add sugar and syrup. Bring to boil again and stir for 5 minutes. Stir in vanilla. Serve just warm over chocolate roll.
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Whipped Shortbread

These melt in your mouth! The secret is in the beating

Whipped Shortbread
Whipped Shortbread
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Ingredients
  1. 1 cup butter (do not use margarine)
  2. 1/2 cup icing sugar (powdered sugar)
  3. 1 1/2 cups flour
Instructions
  1. Cream butter and sugar. Add flour and beat for 10 minutes. Drop from small spoon onto cookie sheet. Decorate with maraschino cherry pieces if you wish. Bake at 350 F. for about 10-12 minutes, until bottoms are lightly browned. makes about 3 dozen small cookies.
Notes
  1. This recipe doubles well
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Berry Topped Chocolate Torte

A very showy and easy way to celebrate fresh raspberries. We like to “demo” this recipe in front of live audiences -it always works and we get rave reviews

Berry Topped Chocolate Torte
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Ingredients
  1. 2/3 cup ground almonds
  2. 3 Tbsp. flour
  3. pinch of salt
  4. 3/4 cup butter
  5. 1/3 cup cocoa powder
  6. 1/2 cup sugar
  7. 3 eggs, separated
  8. 1/2 cup sugar
  9. 3 Tbsp. Grand Marnier liqueur or orange juice
  10. 1 cup whipping cream
  11. 1 Tbsp. Grand Marnier liqueur
  12. 2 cups raspberries
  13. good quality chocolate bar to make chocolate curls
Instructions
  1. Grease a 9″ springform pan and line with parchment paper. In a small bowl, combine almonds, flour and salt. Set aside.
  2. Melt butter in saucepan and stir in cocoa and sugar.
  3. In a large bowl, beat egg yolks until thick; gradually blend in cocoa mixture. Stir in almond mixture.
  4. In separate bowl, beat egg whites until stiff. Gradually add sugar. Fold whites into chocolate mixture. Pour into prepared pan and bake at 375 F. for 25 or 30 minutes, until toothpick comes out clean. Let cool in pan for 10 minutes. Run a knife around edge of torte and remove sides of springform pan. Gently peel off parchment paper.
  5. (The torte will fall in middle, but don’t worry, you can fill it with whipped cream!)
  6. Drizzle 3 Tbsp. Grand Marnier over cake. Cool completely and wrap with plastic wrap. This can be stored in refrigerator for two days.
  7. Whip cream and fold in Grand Marnier. Spread on torte and decorate with berries and chocolate curls.
Notes
  1. To make chocolate curls: Shave room temperature chocolate bar with a vegetable peeler directly onto the cake. Be sure to scatter some on the plate for a “chefly” look!!
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Christmas Cherry Cake

A delicious and never fail moist white cake and half the work of a regular Christmas cake and it freezes well

Christmas Cherry Cake
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Ingredients
  1. 1 cup white sugar
  2. 1 cup butter
  3. 2 eggs, beaten
  4. 1/2 cup orange juice
  5. 2 cups flour
  6. 1 tsp. baking powder
  7. 12 oz. sultana raisins
  8. 8 oz. halved red glace cherries (or use half red and half green cherries)
Instructions
  1. Cream butter and sugar. Add beaten eggs and orange juice.
  2. Sift four and baking powder. Reserve 1/3 cup of flour mixture and toss with raisins and cherries (This will keep them from sinking to the bottom of the cake.)
  3. Add floured raisins and cherries to dough.
  4. Bake in a large greased, wax paper lined loaf pan at 300 F. for 2 1/2 hours.
Notes
  1. Don’t serve until several days old. Wrap in plastic or foil wrap and store in a sealed container.
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Ginger Cookies

This recipe makes about 6 dozen spicy cookies

Ginger Cookies
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Ingredients
  1. 1 1/2 cups shortening
  2. 2 cups sugar
  3. 2 eggs, beaten
  4. 1/4 cup molasses
  5. 4 cups flour
  6. 4 tsp. baking soda
  7. 1/2 tsp. salt
  8. 4 tsp. ground ginger
  9. 2 tsp. ground cinnamon
  10. 2 tsp. ground cloves
  11. 1/4 tsp. ground white pepper (optional)
  12. sugar
Instructions
  1. In large bowl, cream shortening and sugar together.
  2. Beat eggs and molasses together and blend with creamed sugar mixture.
  3. Combine flour, baking soda, salt, ginger, cinnamon, cloves and white pepper.
  4. Add dry ingredients to creamed mixture and blend well. Chill for 1 hour.
  5. Shape dough into 1″ balls and roll in sugar.
  6. Preheat oven to 350 F. Place balls on cookie sheets 2″ apart and bake for 8-9 minutes.
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