Dessert

French Bread Pudding with Rum Sauce

When we needed dessert for a crowd, Stevens Catering would serve bread pudding. We would put three recipes to a hotel pan, bake it and hold it in a warmer until arriving on site. We kept it warm in a chafing dish and served it with its own sauce. We often served two kinds: French Bread Pudding with Rum Sauce and Very Berry Bread Pudding with Orange Sauce. Both recipes are very light and were a hit every time we served them. Here is the recipe for French Bread Pudding. Enjoy it!

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French Bread Pudding

Inspired by Southern Living
Course Dessert
Cuisine American
Keyword french bread, Rum sauce
Servings 8

Equipment

  • 8 inch square baking dish

Ingredients

  • 1/2 cup pecans toasted and chopped
  • 1/2 cup butter softened
  • 1 cup sugar
  • 4 eggs
  • 1 3/4 cups milk
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 1 1/2 teaspoons vanilla extract
  • 5 cups French bread cubes 1 inch

Rum Sauce

  • 3 tablespoons butter
  • 1 tablespoons flour
  • 1/2 cup sugar
  • 1 cup whipping cream
  • 2 tablespoons Rum
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground nutmeg

Instructions

  • Cream butter; gradually add sugar, beating well. Add eggs, and beat well. Stir in milk, cinnamon, 1 1/2 teaspoons nutmeg, and vanilla, mixing well. Stir in pecans and bread cubes mixing just until moist. Spoon into a greased 8 inch square baking dish. Cover and bake at 350 degrees for 45 minutes; uncover and bake 10 minutes. Serve warm with Rum Sauce.
  • Rum Sauce: Melt butter in a small saucepan; whisk in flour and cook 5 minutes. Stir in sugar and whipping cream; cook 3 minutes. Stir in Rum, vanilla, and nutmeg, and simmer 5 minutes. Yield 1 1/2 cups

For Very Berry Bread Pudding with Orange Sauce click here.

    Chocolate Chip Cookies

    Who can resist Chocolate Chip Cookies, especially when they are served on an ice cream bar? The ice cream was scooped ahead of time, stored in the freezer then brought out when guests arrived. Chocolate Ganache, caramel syrup, toasted pecans, sprinkles, cinnamon tortilla chips and whipped cream completed the bar.

    There were a few things we did at Stevens Catering that made these cookies extra special. First, we used milk chocolate chips instead of semi-sweet. We also made them ahead of time, scooped up the dough, froze them on a tray and then stored them in a plastic bag until ready to bake. This process allows the dough to re-hydrate and makes a cookie that does not spread out. I like to keep cookie dough in the freezer and bake only a few at a time as needed. While you might not want to do this at home, I suggest you at least refrigerate your cookie dough for 30 minutes or more to allow the flour to hydrate. Your cookies will be so much better!

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    Chocolate Chip Cookies

    Inspired by recipe from Betty Crocker Cookbook
    Course Dessert
    Cuisine American
    Keyword chocolate chips, cookie
    Servings 4 dozen
    Author stevens1951

    Equipment

    • cookie sheets or baking pans
    • parchment paper
    • 1 ounce scoop

    Ingredients

    • 2/3 cup shortening
    • 2/3 cup butter softened
    • 1 cup sugar
    • 1 cup brown sugar packed
    • 2 eggs
    • 2 teaspoons vanilla
    • 3 cups flour
    • 1 teaspoon soda
    • 1 teaspoon salt
    • 2 packages milk chocolate chips 6 ounce packages
    • 1 cup chopped nuts optional

    Instructions

    • Mix thoroughly shortening, butter, sugars, eggs and vanilla. Stir in remaining ingredients. Chill dough 30 minutes to 1 hour before baking. If planning to bake another day, use a one ounce scoop to measure out dough and place touching on a cookie sheet. Place in freezer overnight. The next day place frozen dough in a gallon plastic bag and store in the freezer.
    • To bake, preheat oven to 350 degrees F. Place parchment paper on a baking sheet and scoop refrigerated dough 2 inches apart on parchment lined cookie sheet or place frozen dough 2 inches apart on paper. Bake 10 minutes or until light brown. Cool slightly before removing from baking sheet.

    Notes

    Dough can be baked immediately, but will spread more than chilled or frozen dough.

    This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Thanks for your support.

      Trevor Nichol’s Winning Apple Pie Cake Recipe

      What an honor to feature the 1st Place Jr. Division Winner of the Angelina County Youth Fair. Trevor Nichols did a great job of demonstrating his winning Apple Pie Cake. What a novel idea and we won by getting a great recipe. Enjoy!

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      Apple Pie Cake

      Trevor Nichols- 1st place Jr Division, Angelina Co Youth Fair, Huntington Middle FCCLA shares his recipe.
      Course Dessert
      Cuisine American
      Keyword apples, cake
      Author Trevor Nichols

      Equipment

      • 9 inch pie plate

      Ingredients

      • 1/4 cup butter
      • 1 cup sugar
      • 1 each egg
      • 1/4 Teaspoon salt
      • 1 teaspoon cinnamon
      • 1 teaspoon nutmeg
      • 1 teaspoon baking soda
      • 1 cup flour
      • 1/2 cup nuts — chopped
      • 2 1/2 cups apples — diced
      • 1 teaspoon vanilla
      • 2 tablespoons hot water

      Instructions

      • Combine all ingredients in the order given. Place in a greased 9 inch pie pan. Bake at 350 degrees until a toothpick inserted in the middle comes out clean.

      Notes

      “Trevor Nichols- 1st place Jr Division, Angelina Co Youth Fair, Huntington Middle FCCLA”

        Italian Cream Cheese Cake, Carrot Cake and Cream Cheese Icing Recipe for both!

        By special request, I am posting the recipe for Carrot Cake—or was it Italian Cream Cheese Cake??? I cant remember, so you are getting both with the recipe for icing that is used on both.

        I changed my opinion of Cream Cheese Icing when I saw this recipe in Baking and Pastry Cookbook from The Culinary Institute of America. It seemed that my recipe was runny no matter how much powdered sugar was added. I realized that the large amount of cream cheese and butter made this recipe light and fluffy without a lot of sweetness from the powdered sugar. That’s when we started using this recipe at Stevens Catering.

        The recipe for Carrot Cake is large, but is well worth the effort. You can always bake 2 smaller cakes and freeze one. Butavan is a commercial flavoring that is no longer being marketed. It can be substituted with 1/2 vanilla and 1/2 butter flavoring. It is a good product and used in commercial cakes. If you would like to try something similar, I have put a link below. Enjoy!

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        Italian Cream Cake

        Carrie won 1st place at the Angelina Youth Fair with this recipe. She garnished it with fresh pansies!
        Course Dessert
        Cuisine American
        Keyword cake, coconut, cream cheese, pecans

        Equipment

        • 3 9" round pans
        • stand mixer

        Ingredients

        • 2 cups sugar
        • 1 teaspoon baking soda
        • 1 stick margarine/ butter
        • 1 cup buttermilk
        • 1/2 cup shortening
        • 2 cups coconut
        • 5 eggs
        • 1 cup pecans chopped
        • 2 cups flour
        • 1 teaspoon vanilla

        Cream Cheese Icing- from The Culinary Institute, Baking and Pastry Book, Page 422

        • 2 8 ounce packages cream cheese
        • 2 sticks butter
        • 8 ounces powdered sugar
        • 1 tablespoon vanilla

        Instructions

        • Cream sugar, butter, and shortening. Beat in egg yolks one at a time. Combine flour and soda. Add flour mixture and buttermilk alternately to creamed mixture .
        • In a separate bowl, beat egg whites until stiff. Fold egg whites and vanilla into batter. Stir in coconut and pecans. Bake in three layers at 350 degree F for 25 minutes.
        • Frost layers with Cream Cheese Icing.

        Notes

        Cream Cheese Icing
        • 2- 8 ounce pkg cream cheese
        • 1 lb. powdered sugar
        • 2 sticks butter
        • 1 tablespoon vanilla
        1. Blend the cream cheese in an electric mixer fitted with a paddle attachment on low speed until smooth.
        2. Add the butter, in stages, and blend well.  Add the confectioners’  sugar and blend on low speed until fully incorporated.  Beat on high speed until light and fluffy, about 5 minutes.  Blend in the vanilla.
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        Cap’s Carrot Cake

        Recipe from Earlene's Cakes http://www.earlenescakes.com
        Course Dessert
        Cuisine American
        Keyword cake, carrots, pineapple, toasted pecans

        Equipment

        • stand mixer
        • cake pans

        Ingredients

        • 4 cups sugar
        • 3 cups vegetable oil
        • 6 whole eggs
        • 4 cups flour
        • 2 cups cake flour
        • 4 teaspoons baking soda
        • 1 teaspoon salt
        • 1 tablespoon ground cinnamon
        • 4 cups carrots grated
        • 1 15 ounce can crushed pineapple with juice
        • 1 cup pecans chopped
        • 2 tablespoons Butavan can use half vanilla and half butter flavoring

        Instructions

        • Maximun for a 5 qt. mixing bowl.
        • Beat sugar, oil and eggs until thoroughly creamed.
        • Measure flours, soda, salt and cinnamon and mix together. Add to wet ingredients and mix thoroughly.
        • Add carrots, pineapple, pecan and flavoring. Mix well.
        • Fill pans 1/2 full. Makes 3- 10 inch layers.
        • Bake at 300 degrees F for 55 minutes for small cakes and up to 1 1/2 hour for large cakes.
        • Cool layers and frost with Cream Cheese Icing.

        Notes

        This is a large recipe but well worth the effort

        Note, this post includes affiliate links where I may get a small commission if you make a purchase, at no additional cost to you. The Carrot Cake calls for a 5 qt. mixer as shown below. Since I have burned up several mixers except the one made by Hobart, I look for Hobart Kitchen Aide Mixers at estate sales. Of course, I was using them everyday commercially. For home use this type will do fine. Thanks for your support.

          Thanksgiving Meal- Sweet Potato Casserole

          It would not be Thanksgiving or Christmas at Sweets & Eats without Sweet Potato Casserole; and thanks to my best friend and her mother, we have a great recipe. 

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          Sweet Potato Casserole

          Source:  Adapted from Carolyn Bates Carlisle and her Mother,  Christine Bates, fondly known as Tetot
          Course Side Dish
          Cuisine American
          Keyword brown sugar, pecans, streusel topping, sweet potatoes

          Ingredients

          • 5 cups warm mashed sweet potatoes
          • 1 cup sugar
          • 1 stick butter
          • 2 each eggs slightly beaten
          • 1 dash salt
          • 1 teaspoon vanilla
          • 2/3 cups milk use up to this amount if dry

          Instructions

          • Mix all ingredients and place in a greased casserole. Mix in separate bowl the following ingredients for a streusel topping:
            1/2 cup light brown sugar
            1/4 cup flour
            1/2 cup pecans, chopped
            1/2 stick butter, melted
            dash salt
          • Mix streusel and pour over sweet potatoes.  Bake 350 F. for 30 minutes.

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