Tag Archives: Dessert

Bread Pudding, Pumpkin

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Bread Pudding, Pumpkin

This recipe came from Jyll at Gather in Green Bay, WI and was originally for the Instant Pot. We didn't feel we needed the Instant Pot so we converted it to be cooked in the oven.
Course: Dessert
Keyword: Pumpkin
Servings: 8

Ingredients

Bread Pudding

  • 1 loaf French bread cut into 1 inch cubes
  • 1 cup heavy cream
  • 15 oz can pumpkin
  • 3/4 cup sugar
  • 1/3 cup brown sugar
  • 4 medium egg
  • 1 TBL cinnamon ground
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • vanilla ice cream optional

Caramel Sauce

  • 1 cup butter
  • 1 cup heavy cream
  • 1 cup brown sugar
  • 1/2 tsp salt

Instructions

Bread Pudding

  • Grease a 9 inch spring form pan. Pre-heat oven to 350 degrees.
  • In a large bowl, whisk the heavy cream, pumpkin, sugar, brown sugar, eggs, cinnamon, vanilla, and salt. Toss with bread cubes to coat evenly. Pour into greased pan. Cover pan tightly with foil.
  • Cook covered for 40 minutes. Remove foil and cook for 20 more minutes (check at 10 minutes). Can be made the day before and reheated.

Carmel Sauce

  • In a heavy medium sauce pan, melt the butter, heavy cream, and brown sugar. Bring to a boil and boil for 30 seconds. Reduce heat to low and simmer for about 5 minutes until thickened. Add the salt and serve over the bread pudding. Serve with ice cream if desired.

Lava Cakes, Chocolate

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Lava Cakes, Chocolate

We got this recipe from Chef Jyll at Gather on Broadway in Green Bay WI. Our grandson loved it!
Course: Dessert
Servings: 12

Ingredients

  • 3/4 cup unsalted butter
  • 12 oz semi-sweet chocolate chips use name brand
  • 1/2 cup heavy cream
  • 5 medium egg lightly beaten
  • 3/4 cup sugar
  • 2/3 cup flour
  • 1/2 tsp salt

Instructions

  • To make the batter, place butter, chocolate, and heavy cream in a bowl and microwave in 30-second increments, stirring each time, until melted and smooth. Remove and set aside to coll slightly.
  • Stir in flour, salt, and sugar. Add beaten eggs and stir well until smooth. Grease muffin tine REALLY WELL with non-stick cooking spray or butter. Pour batter 3/4 full in regular muffin cups. Refrigerate one hour.
  • Preheat oven to 450 degrees. Bake cakes for 10 minutes. Tap on the side of the muffin tin to see that the sides are set but slightly jiggly in the middle. Let cool for 5 minutes, then invert onto a sheet pan.

Gnocchi, Ricotta with Vodka Sauce

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Gnocchi, Ricotta with Vodka Sauce

We got this recipe from Jyll at Gather on Broadway in Green Bay, WI. We like this ricotta gnocchi better than the traditional potato gnocchi
Course: Main Course
Servings: 6

Ingredients

Vodka Sauce

  • 28 oz can San Marzano whole tomatoes
  • 2 TBL Olive Oil
  • 1/2 medium onion diced
  • 3 clove garlic minced
  • salt and pepper
  • 1/2 cup vodka
  • Pinch red pepper flakes
  • 2/3 cup heavy cream
  • Fresh basil

Gnocchi

  • 1 1/2 cup ricotta cheese whole milk, 15 oz container
  • 3 medium egg yolk
  • 1 cup flour
  • 3/4 cup parmesan cheese grated
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions

Gnocchi

  • Place 4 paper towels on a large plate and spread ricotta on the paper towels in an even layer. Place more paper towels on top and press gently to absorb excess liquid. Transfer ricotta to a large mixing bowl. Add egg yolks to ricotta and stir to combine (don't over mix). Add flour, parmesan, salt and pepper and mix gently. Dough might be a little sticky but should hold together. If it feels too wet, add a few tablespoons of flour.
  • Shape dough into a round disc and transfer to a flour dusted cutting board. Sprinkle dough with a little more flour and cut the dough into 8 even pie wedges. Gently roll the wedge into a log about 3/4 inch wide. Cut into individual bite size squares. Lightly dust with flour and repeat with all dough.
  • Bring a stock pot of salted water to a boil. Gently transfer gnocchi to the water and cook for about 1 minute, or until they float. Reserve 1 cup of the cooking water. Gently remove from water and toss with sauce.

Vodka Sauce

  • In a sauce pot or large deep pan, heat the olive oil over medium heat. Add the onions and cook until translucent. Add the garlic and cook 1 more minute. Gently crush tomatoes with your hands (or food processor) and carefully add to the pan along with the vodka., chili flakes and a pinch of salt and pepper. Simmer 15 minutes. Stir in cream and a little pasta water, then season with salt and pepper to taste. Serve with gnocchi. Garnish with fresh basil and parmesan, if desired.