This issue "XYZ" 11-30-09

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Hi Everyone!

I hope you enjoy the recipes!
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Index

1. Xmas Bread Pudding-Revised
2. Yam Cheesecake
3. Yankee French Toast

4. Zesty Pecan Salad Dressing
5. Zippy Carrots Recipe

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1. Title: Xmas Bread Pudding-Revised
Yield: 12 Servings
Categories: Crockpot, Desserts

Ingredients:

      9    Wholewheat bread slices
      3    Egg yolks; beaten
1 1/2 c Light cream
    1/3 c Sugar
      1 ds Salt
1 1/2 ts Vanilla extract
    2/3 c Light raisins
    2/3 c Dark raisins
    3/4 c Cream sherry
    1/3 c Candied red cherries; halve
      1 c Water
           Sherry sauce:
      2    Eggs; beaten
      2 tb Cream sherry
    1/4 ts Vanilla
    1/2 c Whipping cream

Remove crusts from bread; set crusts aside for another use. Cover bread slices with paper towels and let stand overnight. For custard, in heavy med. saucepan combine 3 egg yolks, light cream, sugar and salt. Cook and stir over med. heat. Continue until mixture coats a spoon. Remove from heat; cool at once by placing pan in sink of ice water. Stir for 2 minutes. Stir in 1 1/2 tsp. vanilla. Cover surface w/plastic wrap.

In small bowl, combine raisins; set aside. Combine cherries. Pour only 2/3 c warm sherry over raisins; pour remaining sherry over cherries. Fold cut bread (about 9 cups) into custard till coated. Grease a 6 1/2-cup tower mold (without tube). Drain raisins and cherries, reserving sherry. Arrange 1/4 of cherries in bottom of mold; sprinkle 1/3 c raisins into mold. Add 1/4 of bread mixture. Sprinkle with 2 T. reserved sherry. Repeat layers 3 times, arranging cherries and raisins near edges of mold. Lightly press last layer with back of spoon. Pour remaining sherry over all. Cover mold tightly with foil. Set mold into 3 1/2 or 4 qt. crockpot with liner in place. Pour 1 c water into cooker around mold. Cover; cook on low-heat about 5 1/2 hrs. or high for 3 hrs. or until pudding springs back when touched. Remove mold from crockpot and let stand for 10 minutes. Carefully unmold onto serving platter. Serve warm with sherry sauce (below).

TO DO AHEAD: Remove from mold, cover and chill. Before serving, return to same mold. Cover with foil, and place in crockpot. Then pour 1 cup of water around mold. Cook in crockpot for 1 1/2 hours (or 'til warm) on high setting.Unmold and serve warm with sherry sauce.

SHERRY SAUCE: In mixing bowl: combine 2 egg yolks, powdered sugar, 2 T sherry and 1/4 tsp. vanilla. Beat whipping in small mixing bowl until soft peaks form. Gently fold whipped cream into egg yolk mixture. Cover and chill until serving time. Serve warm with sherry sauce.

Source: BH&G New Crocker Cooker Cook Book

Posted to MM-Recipes Digest V4 #132 by novmom@juno.com (Angela Gilliland) on May 12, 1997

Source: Steve's Recipe Database

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2. Title: Yam Cheesecake
Yield: 10 Servings
Categories: Cheesecakes, Cream Cheese, Desserts

Ingredients:

1 2/3 c Graham cracker crumbs
    1/3 c Butter or margarine; melted
      2    Envelopes unflavored gelatin
    1/2 c Cold water
      3    Eggs; separated
    3/4 c Sugar
    1/2 ts Salt
    1/3 c Milk
     16 oz Cream cheese; softened
1 1/4 c Sweet potatoes; cooked/mashed
      1 c Whipping cream; whipped
    1/2 ts Vanilla extract
           Additional whipped cream;-(optinal)
           Mandarin orange slices; -(optinal)

Combine graham cracker crumbs and butter, mixing well. Press into bottom and 1 1/2 inches up sides ofa 9 inch springform pan; chill. Soften gelatin in cold water in top of a double boiler; stir in egg yolks, sugar, salt and milk. Place over water, and bring water to a boil. Reduce heat; then cook, stirring constantly, until slightly thickened. Add cream cheese and sweet potatoes. Pour mixture into container of electric blender or food processor; blend until smooth. Beat egg whites (at room temperature) until stiff but not dry. Fold egg whites, whipped cream, and vanilla into sweet potato mixture; spoon into prepared pan. Chill until set. Garnish with dollops of whipped cream and orange slices, if desired.

Yield: about 10 servings.

Submitted to magazine by Gail Weeks, Moultrie, Georgia MC formatting by bobbi744@acd.net ICQ #12099523

Recipe by: Southern Living Magazine, October 1981, p. 186

Posted to MC-Recipe Digest by Roberta Banghart on May
13, 1998

Source: Steve's Recipe Database

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3. Title: Yankee French Toast
Yield: 4 Servings
Categories: Breakfast, Brunch

Ingredients:

      4    Eggs
    1/2 ts Cinnamon
      1 c Milk
           Fresh grated nutmeg
      2 tb Rum -- optional
      8 sl Cinnamon raisin bread/ Preferably a few days old
      2 ts Sugar
         pn Salt

Butter for frying Beat eggs in bowl and then beat in milk, rum, sugar, pinch of salt, cinnamon and a few gratings of nutmeg. Place bread on a jelly roll pan. Pour mix over slices and let stand for 30 minutes or so, preferably in refrigerator. Melt 2-3 tbls butter in large skillet. Fry soaked bread until golden brown on bottom. Turn and fry other side till it browns. Make syrup by mixing 1/2 cup maple syrup with 1/4 cup rum.

Recipe By     :

From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Tue, 15 Mar 94 17:03:06 Est

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Source: Steve's Recipe Database

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4. Zesty Pecan Salad Dressing

Ingredients

1/2 cup canola oil
2 to 3 tablespoons lemon juice
3 tablespoons Nuttin' Better Sauce
Salt and pepper to taste

Preparation

In medium bowl, whisk together canola oil and lemon juice. Add sauce and whisk to blend. Add salt and pepper if desired.
Store extra salad dressing in refrigerator.

Serves

Makes 1 cup

Source Canola Info Texas Pecan Board

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5. Zippy Carrots Recipe

Give the veggie you've had for years a snappy new flavor
From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily InBox Newsletter.

INGREDIENTS:

1 pound baby carrots, peeled (fresh or frozen)

2 Tablespoons butter or margarine, melted

1/4 cup brown sugar

2 Tablespoons dry mustard

1/4 teaspoon salt
TO PREPARE:

1. Steam carrots until crisp, yet tender, and place in a medium saucepan.
2. Combine the remaining ingredients in a small bowl and add to carrots.
3. Cook over medium heat for 5-7 minutes.
4. Serve warm.

SERVES: 6 - 8

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