Apple Bread Pudding with Cider Carmel Sauce and Cinnamon Whipped Cream


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Bread pudding is the ultimate comfort food. Crisp apples, cider caramel sauce and cinnamon whipped cream make this classic recipe, simply scrumptious! Happy Fall! ~Amy🍁

Apple Bread Pudding with Cider Carmel Sauce and Cinnamon Whipped Cream

Apple Bread Pudding:
1 loaf artisan French bread cut into cubes
1 cup whole milk
1 cup half and half
4 eggs
1/2 cup unsweetened applesauce
1/2-2/3 cup brown sugar
1/2-2/3 cup granulated sugar
3 tbsp melted butter
1 tsp vanilla
1 large apple, peeled, and finely chopped
1 tsp cinnamon

Cinnamon and Sugar Topping
1/4 cup sugar
1/2 tsp cinnamon

Raw sugar for decoration ( optional )

Preheat oven to 350 degrees
In a bowl, pour milk and half and half over cubed bread and stir to coat.
In a separate bowl, whisk eggs with brown and white sugars.
Add applesauce, butter, vanilla and cinnamon. Stir in chopped apples.
Pour over bread mixture and mix well.

Pour into a buttered 11×7 baking dish.
Sprinkle top with cinnamon and sugar mixture, top with raw sugar and bake for 45-60 minutes, until set.

Serve with Cider Carmel Sauce and Cinnamon Whipped Cream

Cider Carmel Sauce:
1/2 cup butter
1 cup brown sugar
1/2 cup sour cream
1/4 cup fresh pressed apple cider

In a small sauce pan, melt butter.
Stir in brown sugar and cook over medium high heat until light and bubbly. Remove from heat and whisk in sour cream until smooth. Stir in apple cider.

Makes 2 1/4 cups

Cinnamon Whipped Cream:
2 cups whipping cream
1/2 cup confectioners sugar
1 tsp vanilla
1/2 tsp cinnamon

With an electric mixer, whip cream, vanilla and sugar together.
When almost set, add cinnamon, and beat until soft peaks form.

Recipes by Amy Richardson

Strawberry Rhubarb Bread Pudding with Vanilla Whipped Cream


Strawberry rhubarb is one of my favorite combinations. The sweetness of the strawberries combined with tart rhubarb, and just a hint of lemon, so delicious! The classic comfort of warm bread pudding with a twist! ~Amy

Strawberry rhubarb is one of my favorite combinations. The sweetness of the strawberries combined with tart rhubarb, and just a hint of lemon, so delicious! The classic comfort of warm bread pudding with a twist!
~Amy

Strawberry Rhubarb Bread Pudding with Vanilla Whipped Cream

8 cups cubed, artisan bread
1 cup milk
1 cup half and half
4 eggs
1 cup sugar
1 tsp vanilla
Zest of 1/2 lemon

2 cups strawberries, thinly sliced
1 cup sliced rhubarb, fresh or frozen
Crystal sugar

Heat oven to 325 degrees
Buttered 11×7 baking dish

In a large bowl whisk together eggs, milk, half and half, sugar, vanilla, and lemon zest.
Add cubed bread, and toss to mix.
Let sit for about 20 minutes.
Stir in fruit and pour into prepared pan.
Cover with foil and bake for 25 minutes. Uncover, sprinkle with sugar and continue to bake for an additional 25 minutes or until golden brown and bubbly. Rest about 15-20 minutes before cutting.
Cut into individual servings. Dust with powdered sugar, add a dollop of whipped cream and garnish with fresh strawberries if desired.

Makes 6-8 servings

Serve with Vanilla Whipped Cream.

Vanilla Whipped Cream
2 cups whipping cream
1/2 cup powdered sugar
1 tsp vanilla

With an electric mixer, whip cream, vanilla, and sugar together until soft peaks form.
Chill until ready to use.

Recipes by Amy Richardson

Vanilla Iced Blackberry Cream Cheese Turnovers


One of my favorite childhood memories is my Grandmother making hot berry turnovers up at the family cabin. So in keeping tradition, I thought these might be fun! ~Amy

One of my favorite childhood memories is my Grandmother making hot berry turnovers up at the family cabin. So in keeping tradition, I thought these might be fun!
~Amy

Vanilla Iced Blackberry Cream Cheese Turnovers

Blackberry filling:

1 cup blackberries
2 tbsp orange juice
2 tbsp water
1/4 cup sugar
1 tbsp cornstarch

In a small bowl, whisk together sugar and cornstarch. Set aside.
In a small sauce pan place blackberries, orange juice and water. Cook over medium heat to soften berries. Bring to a boil, slowly add sugar mixture, whisking constantly.
When thickened, remove from heat and cool until just warm.

Cream cheese filling:

4 oz cream cheese, at room temperature
1/4 cup sugar
1/4 tsp vanilla

In a small bowl, stir together cream cheese and sugar until smooth. Add vanilla and mix well.

Pastry:
1 sheet puff pastry
Crystal sugar
Egg wash
( beat 1 egg plus, 1 tbsp water together)

Vanilla icing:

1/4 cup butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla

Beat butter, 1 cup of the sugar, and milk until smooth. Add vanilla, beat again. Add remaining sugar and beat until light. Warm slightly to drizzle.

To assemble:

On a floured board, slightly roll pastry crust to even. Cut into 9 squares. Place a small amount of cream cheese and blackberry filling in to center of each square. Lightly brush edges of pastry with egg wash. Press edges together to form a triangle shape. Place turnovers on a parchment lined baking sheet. Brush with egg wash and sprinkle with crystal sugar.

Bake at 400 degrees for 15-18 minutes or until golden brown. When slightly cooled, drizzle with icing.

Makes 9 servings

Recipe by Amy Richardson

Roasted Asparagus Soup with Black Pepper Buttered Toasts


Easy, fast, and super delicious, 20 minutes is all this homemade soup recipe takes. Perfect for any night of the week! ~Amy

Easy, fast, and super delicious, 20 minutes is all this homemade soup recipe takes. Perfect for any night of the week!
~Amy

Roasted Asparagus Soup with Buttered Black Pepper Toast

Soup:
6 cups chicken stock
1 pound asparagus, stems removed
1 cup milk
1/2 cup sour cream
7 tbsp flour
1/4 tsp coarse ground pepper
Sea salt
Olive oil

Toast
6-8 artisan country french bread, sliced
Butter
Fresh cracked pepper

Preheat oven to 400 degrees

On a parchment lined sheet, lightly drizzle olive over asparagus toss together and lay out in a single layer. Sprinkle with sea salt and fresh cracked pepper. Place in oven and cook 5-7 minutes or until tender crisp. Set aside

In a large saucepan, bring chicken stock to a boil.
In a separate bowl, whisk together milk and sour cream until smooth. Whisk in flour and pepper, blending well.

Whisk milk mixture into chicken broth, and bring back to a boil. When thickened add asparagus. Bring up to a simmer. Blend with a hand blender or carefully transfer to a blender and pulse until desired consistency.

Toast bread in toaster until golden brown, butter and top with cracked pepper.

Makes 4-6 servings

Recipe by Amy Richardson

Fresh Cranberry and Apple Crumble


Fresh Cranberry and Apple Crumble

I love this tart, I can eat it all day, especially the crumble. It is warm and comforting on a cold day, and your house will smell so good!
-Amy

Fresh Cranberry and Apple Crumble

Pastry for 9 inch crust

Filling:

3-4 tart apples, Granny Smith or Mackintosh, peeled cored and thinly sliced
1 1/2 cups fresh cranberries, coarsely chopped
1/4 cup flour
1 1/2 cups sugar
1/4 tsp salt
Finely grated zest of 1/2 an orange

Crumble:
1 cup flour
1/2 cup sugar
1/2 brown sugar
1/4 tsp kosher salt
3/4 cup oatmeal
3/4 cup cold butter, cut into small pieces

Preheat oven to 400 degrees

On a lightly floured board, roll dough to fit a 10 inch tart pan. Press dough into tart pan. Trimming edges to make even. Set aside.

In a large bowl, mix together apples, cranberries, flour, sugar, salt. Stir in orange zest until thoroughly mixed. Pour into prepared crust.

In a medium sized bowl stir together flour, sugars, salt and oatmeal. Cut butter into flour mixture until the mixture is crumbly and the butter is pea sized.

Spread the crumble mixture evenly over the top of the tart. Bake for 50-55 minutes, or until the top is brown and the apples are bubbly.

Serves 6-8

Recipe by Amy Richardson