Pumpkin bread pudding

Adapted from Gourmet Magazine, October 2007, from http://smittenkitchen.com/2007/10/pumpkin-bread-pudding/

I made a few of my own adaptations to this, using only milk and no cream (to me, it makes no difference in dishes like this, so I figure I’ll save the calories), and doubling almost all of the spices. Oh, and I added bourbon, but you probably anticipated that.

1½ cups whole milk (Or 1 cup heavy cream plus ½ cup whole milk)
¾ cup canned solid-pack pumpkin
½ cup sugar
2 large eggs plus 1 yolk
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
2 tablespoons bourbon (optional)
5 cups cubed (1-inch) day-old baguette or crusty bread
¾ stick unsalted butter, melted* (can skip this step if using the second set of instructions)

Preheat oven to 350°F with rack in middle.

Gourmet’s Instructions: Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon, if using, in a bowl.

Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

Alternate, Come On, Be Lazy With Me, instructions: While preheating oven to 350°F with rack in middle, melt butter in bottom of a 8-inch square baking dish. Once it is melted, take it out of the oven and toss bread cubes with butter, coating thoroughly. In a separate bowl, whisk together all the remaining ingredients. Pour them over buttered bread cubes in baking dish, stirring to make sure all pieces are evenly coated. Bake until custard is set, 25 to 30 minutes.

 Shirley peanut butter cookies

Shirley's peanut butter cookies

INGREDIENTS

    * 1 cup butter, softened
    * 1 cup white sugar
    * 1 cup packed brown sugar
    * 2 egg
    * 1 egg yolk
    * 2 teaspoons vanilla extract
    * 1 (18 ounce) jar peanut butter
    * 2 cups all-purpose flour
    * 1 teaspoon baking soda
    * 1/2 teaspoon salt
    * 1 cup chopped peanuts

DIRECTIONS

  1. In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts.

    Refrigerate the dough for at least 2 hours.

  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.

  3. Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven.

    Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked.

 Megan's chocolate chip cookies


Thick and Chewy Chocolate Chip Cookies
1/1996

These truly chewy chocolate chip cookies are delicious served warm from
the oven or cooled. To ensure a chewy texture, leave the cookies on the
cookie sheet to cool. You can substitute white, milk chocolate, or peanut
butter chips for the semi- or bittersweet chips called for in the recipe.
In addition to chips, you can flavor the dough with one cup of nuts,
raisins, or shredded coconut.

Makes 1 1/2 dozen 3-inch cookies 2 1/8 cups bleached all-purpose flour
(about 10 1/2 ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar (light or dark), 7 ounces
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 - 2 cups chocolate chips or chunks (semi or bittersweet)


1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle
positions. Mix flour, salt, and baking soda together in medium bowl; set
aside.

2. Either by hand or with electric mixer, mix butter and sugars until
thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients;
mix until just combined. Stir in chips.

3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips
of both hands, pull into two equal halves. Rotate halves ninety degrees
and, with jagged surfaces exposed, join halves together at their base,
again forming a single cookie, being careful not to smooth dough’s uneven
surface. Place formed dough onto one of two parchment paper-lined
20-by-14-inch lipless cookie sheets, about nine dough balls per sheet.
Smaller cookie sheets can be used, but fewer cookies can be baked at one
time and baking time may need to be adjusted. (Dough can be refrigerated
up to 2 days or frozen up to 1 month—shaped or not.)

4. Bake, reversing cookie sheets’ positions halfway through baking, until
cookies are light golden brown and outer edges start to harden yet centers
are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes).
(Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies
on cookie sheets. Serve or store in airtight container.

 Cranberry/Orange scones

Email from Self mag.

Cranberry-Orange Scones
Miraval Spa, Catalina, Arizona
Makes 12 scones

Vegetable oil cooking spray
1 cup unbleached all-purpose flour
1 cup whole-wheat pastry flour
2/3 cup plus 2 tsp raw cane sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
3 tbsp butter, chilled, cut into small pieces
1/2 cup chopped dried cranberries
2 tsp grated orange zest
1 cup nonfat plain yogurt
1/4 cup skim milk
Heat oven to 400 degrees. Coat a baking sheet with 
cooking spray. Combine flours, 2/3 cup sugar, baking
powder, baking soda and salt in a bowl. Using a pastry
blender or 2 knives, cut in butter until mixture
resembles a coarse meal. Add cranberries and zest; 
toss well. In another bowl, mix yogurt and milk. Add 
yogurt mixture to dry ingredients, stirring until just
moistened (dough will be sticky). Turn dough out onto 
a lightly floured surface and, with floured hands, 
knead 4 or 5 times. Pat dough into an 8-inch circle 
on prepared baking sheet. Cut dough into 12 wedges. 
(Do not separate the wedges.) Sprinkle the remaining 2
tsp sugar over dough. Bake 12 minutes or until golden.

The skinny: 173 calories per scone, 3.4 g fat (1.6 g
saturated), 32.5 g carbs, 1.8 g fiber, 3.8 g protein

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