Caramel Pudding
Hi everybody :)
While browsing the web I came across this recipe. "I love caramel; caramel cookies, candy, and cake", I thought, "so why not caramel pudding?" I decided to give it a try, here we go...
Caramel Pudding adapted My Recipes
Ingredients
2 cups whole milk
2 tablespoons cornstarch
1 large egg
2/3 cup sugar
2 teaspoons vanilla
Preparation
In a bowl, whisk 1/2 cup milk, cornstarch, and egg until well blended.
In a 2- to 3-quart pan over medium-high heat, tilt and swirl sugar until melted and deep amber, about 4 minutes. (This may take a little longer, but be very careful not to let it burn)
Stir in remaining 1 1/2 cups milk; mixture will bubble and sugar will harden.
Stir until sugar melts again, about 2 minutes.
Whisk about 1/2 cup of the caramelized sugar mixture into cornstarch mixture, then return all to pan.
Stir over medium-high heat until pudding thickens and begins to bubble, 3 to 5 minutes.
Remove from heat and stir in vanilla.
Pour into bowls and serve warm. Or let cool, chill airtight up to 2 days, and serve cold.
Yield: Makes 2 cups; 4 servings
What I Did and/or Think:
I followed the recipe, the browning of the sugar did took longer then stated. You have to be very careful doing this step or your sugar will burn and your pudding can not be fix. I think next time I make this I will try it with dark brown sugar or brown sugar or half and half to speed up the process.
The Taste: The pudding when first taste didn't have that much of a caramel taste to it, I think if you let it sit in the refrigerator longer or overnight the better it will taste. I didn't do that but it still tasted okay. I will be repeating this with a brown sugar as I said earlier.
ENJOY! Come again...
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Something Swanky: Sweet Treats Swanky Stuff Saturday
Crazy Sweet Tuesday Crazy for Crust
Tuna Melt Sandwiches with Tomato Onion & Herb Rolls
Hi everybody :)
I couldn't wait to make sandwiches with the Tomato, Onion & Herb Rolls. I know they would have been great for roasted chicken or turkey breast sandwiches but, I had all the ingredients for a tuna melt. Which I think would be great too, so tuna melts it is. Here's what I did...
Tuna Melt Sandwiches with Tomatoes Rolls
3-4 Tomato, Onion & Herb Rolls or whatever bread your like, but these are delicious
2 cans (5 oz.) water-packed chunk light tuna, well drained
1/4 cup mayonnaise
1/4 teaspoon celery seeds
1 teaspoon Mrs Dash Onion & Herb Seasonings, optional
1 tomatoes, sliced thin
Cheese Slices (I used Grilled Cheese Melts)
Slice the rolls in half, horizontal, place on bottom halves in an 9 x 9 inch pan.
Combine the tuna with mayonnaise and seasoning, if using, in a small bowl.
Spread tuna mixture on top of each bottom halves.
Place 2 slices of tomatoes on top of tuna mixture overlapping each other.
Top each with a slice of cheese.
Place in the oven under the boiler until cheese melts about 15 seconds. Remove, and top with the top halves of the rolls. Heat 15 seconds more, if desired.
What I Think:
They were as delicious as I thought they would be, maybe even better. I didn't use much seasoning in the tuna mixture because the rolls were very flavorful. I'm going to, no, I have to try this with some type of pizza dish next :) So I'll be making some more dough soon.
ENJOY! Come again...
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Shaken Together Life: {what's shakin' link party}
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Miss Information: I Freakin' Did It Friday
Tomato, Onion & Herb Rolls with Sage Leaves
Hi everybody :)
While going though my cookbook collection, I came across this recipe, when I saw that it was made with canned tomatoes I was intrigued, so I had to give it a try. Instead of using water, or milk the yeast is mixed with puree tomatoes and topped with fresh sage leaves before baking! "How interesting", I thought, "sounds delicious too." Let's get it started...
Tomato, Onion & Herb Bread Dough adapted The Woman 's Day Cookbook: Great Recipes, Bright Ideas, And Healthy Choices for Today's Cook
Makes 2 loaves
Preparation time: 30 minutes plus 3 hours to rise
Baking time: 40 minutes
1 can (about 16 ounces) whole tomatoes, undrained
2 envelopes (1/2 ounce each) active dry yeast
5 teaspoons granulated sugar
6 cups all-purpose flour, or as needed
1/2 cup finely chopped onion
2 tablespoons Italian herb seasoning
1/2 teaspoons salt
1 teaspoon celery seeds
1/2 teaspoon coarsely ground black pepper
6 tablespoons butter or margarine, at room temperature
White of 1 large egg
2 teaspoons water
For decoration: fresh sage leaves (optional)
1. Puree the undrained tomatoes in a blender or a food processor.
Pour into a small saucepan and heat over medium heat until warm (105°F to 115°F). Remove the pan from the heat. Stir in the yeast and the sugar.
Let stand for about 10 minutes, or until foamy. {Look spooky, doesn't it :) }
2. In a large bowl, mix the 6 cups of flour, the onion, Italian seasoning, salt, celery seeds, and pepper.
Stir in the tomato mixture and the butter, mixing until the flour is evenly moistened
(the mixture will be in coarse shreds). Squeeze the shreds together to form a ball.
3. Turn out onto a lightly floured surface. With floured hands, knead the dough for 5 minutes, or until smooth and elastic.
4. Clean the bowl and oil it lightly. Put the dough into the bowl, turning to coat. Cover with greased plastic wrap and let rise in a warm, draft free place for about 1 1/2 to 2 hours, or until doubled in volume.
Tomato Herb Rolls
Follow the recipe through step 4.
Punch down the dough, divide it into 24 equal pieces, (I only made 12 rolls.) and shape Into balls. Plan about 3 inches apart on greased baking sheets. Brush with the egg white and
decorate each with a small sage leaf If desired.
(I put some of the dough in a cleaned and sprayed tomato can)
Loosely cover with greased plastic wrap or a kitchen towel and let rise for about 40 minutes, or just until doubled in volume.
Bake at 375 F for 18 to 20 minutes, or until the rolls begin to brown. Transfer to wire rack to cool completely.
To Make Ahead:
Prepare the dough and let rise once as directed. Punch down the dough, place in an airtight plastic bag, and freeze for up to 1 month. Thaw in the refrigerator. Proceed with the recipe from dividing the dough in step 5.
To Make Loaves:
Follow the recipe through step 4.
Lightly grease a baking sheet. Punch down the dough and divide in half. Shape each half into a round loaf. Place the loaves 5 inches apart on the prepared baking sheet. In a small bowl, beat the egg white and water together with a folk. Brush the egg white mixture over the loaves. Dip the sage leaves in the egg white mixture and arrange decoratively on the loaves.
Loosely cover the loaves with greased plastic wrap or a kitchen towel and let rise in a warm place for no more than 1 hour, or just until doubled in volume. Meanwhile, heat the oven to 375°E
Remove the plastic wrap and bake the loaves for 35 to 40 minutes, or until they pound hollow when the bottom is tapped. Transfer the loaves to a wire rack and cool completely.
What I Did and/or Think:
I follow the directions for making rolls, but I only made 12 BIG rolls.
The Taste: These were absolutely Wonderful!! Soft texture, great flavor, just wonderful. They smelled amazing while cooking too. The recipe stated that the seasonings give it a fragrance reminscent of Mediterranean foods.
I think they would be great served with soups or to make sandwiches. I also think the dough would make an fantastic pizza dough. The recipe is definitely a REPEAT!
ENJOY! Come again
Tuna Melt Sandwiches with Tomato Onion & Herb Rolls
Linked to:
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Creative Thursday @ Michelle's Tasty Creations
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Hookin' Up @ House of Hepworths
Show Case Your Talent @What's Cooking Love
Savvy Southern Style - Wow Us Wednesdays
The Mandatory Mooch Tasty Thursday
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Gallery of Favorites @ 21st Century Housewife
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