• Re: Cookware was: Pick Y

    From Dale Shipp@1:261/1466 to Dave Drum on Sat Mar 4 01:11:00 2023
    On 03-03-23 07:04, Dave Drum <=-
    spoke to Ruth Haffly about Cookware was: Pick Your <=-

    This recipe calls for orange liqueur and tequila. TBH I don't see why.
    If I ever make it I'll likely sub orange juice concentrate for the flavour and blow off the tequila altogether.

    1 oz Orange liqueur (Curacao)
    1 oz Tequila

    Not very much given the size of the recipe. Any alcohol would (or
    should) cook out and leave only the flavor of the two. The flavor of an
    orange liqueur and orange juice are fairly different. If you did that substitute, you would get a different flavor profile. It would still be
    good, but it would not be the same. So, if that is what you want to do
    then go for it but don't denigrate the author's choices.

    The recipe below uses a peach liqueur (or snapps) and has a very good
    flavor and not alcohol taste when done.

    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: BREAD PUDDING for 2
    Categories: Dessert, D/g, Cajun, Bread
    Yield: 2 Servings

    MMMMM-----------------------BREAD PUDDING----------------------------

    MMMMM---------------------------BREAD--------------------------------
    2 1/2 oz Stale French bread,
    -Torn into bite size pieces
    - or 2 cups any type bread

    MMMMM---------------------------LIQUID--------------------------------
    3/4 c Milk (see note)
    1/2 c Sugar
    1/8 c Butter, melted
    1 Eggs
    1/2 tb Vanilla

    MMMMM-------------------------ADDITIONS------------------------------
    1/4 c Raisins
    1/4 c Coconut (optional)omitted
    1/4 c Chopped pecans
    1/4 ts Cinnamon
    1/4 ts Nutmeg
    1/2 ea 1 lb cans sliced peaches
    -(drained)
    USE FRESH OR FROZEN PEACHES

    MMMMM-----------------------WHISKEY SAUCE----------------------------
    1/4 c Butter (1/2 stick, 1/8 lb)
    3/4 c Powdered sugar
    1 Egg yolks
    1/8 c Bourbon-peach brandy or
    -peach snapps* best choice
    (used peach brandy)

    NOTE: Amount of liquid depends on how dry the bread is. Experiment
    until mixture is very moist but not soupy.

    For the Bread Pudding:

    Oven Method:

    Combine liquid ingredients until well blended. Combine with
    remainder of pudding ingredients; mixture should be very moist but
    not soupy. Pour into buttered pyrex bowl large enough for volume.

    Place into non-preheated oven. Bake at 350 for approximately 1 hour
    or until top is golden brown and knife inserted in middle comes out
    clean . Serve warm with sauce.

    For the Whiskey Sauce: Cream butter and sugar over medium heat until
    all butter is absorbed. Remove from heat and blend in(TEMPER) egg
    yolks. Pour in bourbon gradually to your own taste, stirring
    constantly. Sauce will thicken as it cools. Serve warm over warm
    bread pudding.

    NOTE: For a variety of sauces, just substitute your favorite fruit
    juice or liqueur to complement your bread pudding.

    Source: New Orleans School of Cooking and Louisiana General Store.

    Entered by Dale & Gail Shipp, Columbia Md. Personal note: Went to a
    cooking class here and they prepared this recipe except that they
    added drained canned peaches to the bread and used a peach liqueur
    instead of whiskey for the sauce. It was superb.

    Pudding for two tested 1/12 - worked well.

    MMMMM


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  • From Dave Drum@1:3634/12 to Dale Shipp on Sat Mar 4 05:58:00 2023
    Dale Shipp wrote to Dave Drum <=-

    This recipe calls for orange liqueur and tequila. TBH I don't see why.
    If I ever make it I'll likely sub orange juice concentrate for the
    flavour and blow off the tequila altogether.

    1 oz Orange liqueur (Curacao)
    1 oz Tequila

    Not very much given the size of the recipe. Any alcohol would (or
    should) cook out and leave only the flavor of the two. The flavor of
    an orange liqueur and orange juice are fairly different. If you did
    that substitute, you would get a different flavor profile. It would
    still be good, but it would not be the same. So, if that is what you
    want to do then go for it but don't denigrate the author's choices.

    I have no objections to hooch in my grub. It's just that I don't keep
    any "hard" liquor on hand. And seldom have even beer in the house. If I
    have a recipe calling for wine I'll go down the Walgreen's or liquor
    store and grab a 167 mL single of whichever the recipe calls for. I dob't
    know of any places around here stocking one-hitter (aka Railroad bottles)
    of liqueurs or tequila of a grade above shellac remover. Rotgut whiskey, Guzzler's Gein and/or vodka ... yeah, they sell lots of those given the detritus I see in parking lots.

    The recipe below uses a peach liqueur (or snapps) and has a very good flavor and not alcohol taste when done.

    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: BREAD PUDDING for 2
    Categories: Dessert, D/g, Cajun, Bread
    Yield: 2 Servings

    MMMMM-----------------------WHISKEY SAUCE----------------------------
    1/4 c Butter (1/2 stick, 1/8 lb)
    3/4 c Powdered sugar
    1 Egg yolks
    1/8 c Bourbon-peach brandy or
    -peach snapps* best choice
    (used peach brandy)

    My grandmother would have called that a "Hard" sauce. And I, not being
    pedantic or anything would not call it "whiskey" anything unless it
    contained either whiskey or whisky. Bv)=

    My grandmother used to make this around the winter holiday season to go
    with her steamed puddings.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Brandy Sauce (aka Hard Sauce)
    Categories: Sauces, Booze, Desserts
    Yield: 4 Servings

    1 c Water
    2 tb Corn Starch
    2 tb Butter
    1/2 c Sugar
    1 ts Nutmeg
    1/4 c Brandy
    1 ts Real Vanilla

    Mix dry ingredients and then stir them into a cup of
    boiling water. Boil for 5 minutes and then add butter,
    brandy, and vanilla.

    Serve hot over mince pie, gingerbread or plum pudding.

    From: Helen E. Moore (my grandmother)

    Uncle Dirty Dave's Kitchen

    MMMMM

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