White Chocolate Bread Pudding

Ingredients
7-8 cups bread cubed into 1-inch
3 1/2 cups heavy cream divided

1 cup milk
1/2 cup sugar
2 tbsp vanilla extract
18 oz white chocolate coarsely chopped and divided
7 egg yolks
2 eggs

Instructions
Preheat oven to 350°. Spray a 9×13 baking dish with cooking spray.
In large saucepan over medium heat combine 3 cups whipping cream, milk and sugar. Bring to simmer, stirring until sugar dissolves. Remove from heat and whisk in 12oz chocolate until melted and smooth. Let sit to cool slightly, about 10 minutes.
In a large bowl combine yolks and eggs to blend. Slowly whisk in warm chocolate mixture to combine. Whisk in vanilla. Gently fold in the bread cubes, and let soak for 30 minutes. Pour into the prepared pan, and cover with foil.
Bake 30 minutes, then uncover and bake until top is golden brown, about 10-15 minutes. While the bread pudding is baking, make the white chocolate sauce.
Use a microwave-safe bowl to heat the white chocolate with the heavy-cream for a minute. Stir until chocolate has completely melted. Pour over each bread pudding serving. Top with vanilla ice cream.

FOUND RECIPE 

https://cakescottage.com/2019/09/28/white-chocolate-bread-pudding/

Party Sandwiches

Pimento-Cheese Sandwiches
Ingredients
1/2 lb. sharp yellow Cheddar cheese
1/2 1b.Papper Jack cheese
1/4 tsp. cayenne pepper
5 tbsp. mayonnaise
3 tbsp. chopped marinated roasted red pepper
slice firm bread

Directions
Stir together cheese, cayenne pepper, dry mustard, and mayonnaise in a medium bowl.T add roasted red pepper, and stir to combine.

Cream Cheese Sandwiches

Ingredients
8 oz cream cheese softened
1/2 cup slivered almonds toasted
1 tsp lemon juice
1 tsp lemon zest
1/4 tsp salt
Small can crushed pineapple drain very dry

Mix together cream cheese,pineapple, almonds, lemon zest and juice along with salt until well combined.
Spread on bread.

Egg Salad

Ingredients

1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-boiled large eggs, chopped
1/2 cup finely chopped celery

Mix together and chill

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Plain Pound Cake

Ingredients

For the Pound Cake:

 3 sticks BUTTER at room temperature

3 Cup Sugar

6 Large eggs- at room temperature

3 cup All-purpose flour

3 tsp Baking powder

1 Cup Milk- at room temperature

1 tsp Vanilla

Preheat oven to 325°. Prepare a generously greased and floured bundt pan.
Allow margarine to come to room temperature. Cream butter Beat in sugar and cream until well blended. Don’t rush this step; allow to beat for at least 5 minutes.
Slowly add eggs 1 at a time and make sure each one is well mixed.
In a separate bowl, sift flour first and then measure out 3 cups. Sift an additional 3 times. rounds of sifting, your hand might not like it, but just do it! Add baking powder.
Add half of the dry ingredients and then half of the milk. Add the second half of your dry ingredients, followed by the remaining milk. Continue to beat until all ingredients are well combined. Add vanilla last.
Bake at 325° for 55-60 minutes. Do not open oven door while baking until 55mins. Check to see if your cake is done by inserting a toothpick into the middle. If it comes out clean, your cake is done. Baking times may vary by oven. Allow cake to cool for at least 30 minutes before attempting to remove from the pan.

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Swedish Chicken Meat Balls

Ingredients
2-3 shallots
1 garlic clove
6 tbsp butter
1 pound - ½ kilo chicken mince
½ cup panko bread crumbs
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
½ teaspoon white Pepper
1 teaspoon salt
1 egg
2 tbsp olive oil
3 tbsp all purpose flour (plain)
1 cup chicken stock
1 cup heavy cream
1½ tbsp Worcestershire sauce
1 tsp Dijon mustard
1 handful fresh parsley, chopped
Salt to finish sauce
Steps
 Step 1
Peel and finely chop the shallots. To a large frying pan on low to medium heat, add 2 tbsp of butter until melted. Add the shallots and 1 clove of minced garlic.
Gently sweat until translucent then add the all spice, grated nutmeg and the panko. Mix well with 1 tsp salt. Leave to cool a little.
 Step 2
In a mixing bowl, add your chicken mince, and crack one whole egg. Add the breadcrumb mixture and using your hands, coat them in oil and form some balls, slightly smaller than a golf ball for a serve of 12. This can vary.
 Step 3
To the same pan, add the olive oil on a gentle heat, add all the meat balls and keep turning them as they slowly brown. They may lose their shape a little but that’s fine. Once all golden brown, set aside.
 Step 4
For the sauce, using the same unwashed pan on medium heat, add 3 tbsp of butter and 3 tbsp of flour. This will make a roux to thicken the sauce. Mix well and scrape any residue from the bottom of pan. Cook until it turns a light brown colour. Add the chicken stock, mustard, Worcestershire sauce, cream and salt to taste. Mix well, and bring to a gentle simmer on low heat. Return the meat balls to the pan and cook for approx 7 minutes. Ensure you turn them so they are evenly cooked and coated in the sauce.
 Step 5
Chop some parsley and serve the meat balls with a sprinkle of chopped parsley on top.

Cauliflower And Potato Cheese & Onion Croquettes

Ingredients
1 Cauliflower
1 Cup Parmesan Cheese grated
2 teaspoons garlic powder
4 spring onions finely chopped
1/2 cup Cheddar Cheese grated
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil

Instructions
Cut the cauliflower into florets, place in a saucepan of water, bring to the boil, cover and simmer for 10-15 minutes until soft.
Drain the water and cool.
Remove the excess water from the florets. I either squeeze them in my hand or put them in my nut milk bag and squeeze.
Mash the cauliflower either by hand or blender.  
Add the chopped spring onions, Cheddar cheese, 1 cup Parmesan cheese, mustard and seasoning. Mix thoroughly.
Make into croquettes shapes by hand.
Place the croquettes onto parchment/greaseproof paper and put into the fridge for about 30 minutes to firm up.
Heat the olive oil in a frying pan on a medium heat
Gently fry the croquettes, turning over until golden

Tomato Gravy

Ingredients
2 large tomatoes (peeled, cored, and chopped)
1 cup chicken stock (low sodium or unsalted)
1/4 cup fried chicken grease
1/4 cup all-purpose flour
1/2 to 1 cup milk (or cream, water, or more broth)
2 to 3 tablespoons tomato paste (or to taste)
Dash Kosher salt
Dash freshly ground black pepper (to taste)
Garnish: fresh parsley (chopped)
directions
In a skillet stir in the flour 6 Tablespoons fried chicken grease , salt and black pepper and cook, over low heat, stirring constantly until the mixture is golden brown.
Gradually add the onions cook until tender.add tomatoes cook for 5 minutes and stir well. Bring the mixture to a boil over medium heat add in chicken broth and cook, stirring constantly for about 2 minutes.
add in tomato paste / reduce the heat and simmer, uncovered, for 15 to 20 minutes or until the gravy becomes thickened, stirring occasionally.

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