Recipes Included On This Page Peach Bread Pudding with Peach Sauce Pina Colada Cheese Cakes Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Peach Bread Pudding with Peach Sauce Recipe By : Edmonton Journal 1994 Serving Size : Preparation Time :0:00 Categories : Volume 14-08 Aug 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf French bread -- or 2 baguettes 4 cups whole milk -- (1 L) 3 eggs -- lightly beaten 2 cups sugar -- (500 mL) 2 tablespoons vanilla extract -- (30 mL) 1 teaspoon ground cinnamon -- (5 mL) 1 cup golden raisins -- (125 mL) 1 peach -- peeled and chopped PEACH SAUCE 1 pound ripe peaches -- (454 gm) 1/3 cup icing sugar -- (75 mL) 2 tablespoons orange juice -- (30 mL) 1 peach -- diced Preheat oven to 375 F. Tear the bread into 1-inch pieces and place in a very large bowl. Pour in the milk and let the bread soak until saturated, about 30 minutes; stir briskly with a wooden spoon. Coat a 13 x 9-inch dish with baking spray, or butter it lightly. Stir together the eggs, sugar, vanilla, cinnamon, raisins and peach. Pour the mixture into the prepared baking dish and bake until the pudding is set, about 1 hour. Peach Sauce: Coarsely puree the peaches in a food processor or blender. Add the confectioners' sugar and orange juice. Chill. Serve the pudding with cold peach sauce. If you're feeling generous, you could offer an alternative of hot butterscotch sauce discreetly laced with bourbon or rum. Just before serving, fold in a diced peach. Hallie's comment: I'm not sure I would like the addition of the raw diced peach to the sauce. From the Edmonton Journal; 1994. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 7 August 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Pina Colada Cheese Cakes Recipe By : Edmonton Journal 2000 Serving Size : 12 Preparation Time :0:00 Categories : Volume 14-08 Aug 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 250 milliliters light cream cheese -- (8 ounces) 1 can Coco Lopez cream of coconut -- (492 g) [not the plain coconut milk] 2 packages unflavoured gelatin -- dissolved in 1/2 cup water 1 can crushed pineapple with juice -- (298 mL) 1 teaspoon rum flavouring -- (5 mL) or 1/4 cup (50 mL) golden rum Put the cream cheese and cream of coconut in a blender or food processor and process until smooth. Add the dissolved gelatin, crushed pineapple and flavouring; mix thoroughly. Pour into 12 paper-lined muffin cups. Freeze until one hour before serving. The paper liners will peel off easily. Garnish with mint sprigs if desired. From the Edmonton Journal; 2000. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 8 August 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; 4g Fat (69.2% calories from fat); 2g Protein; 1g Carbohydrate; 0g Dietary Fiber; 11mg Cholesterol; 113mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

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