Join the best erotica focused adult social network now
Login
Sahar
Over 90 days ago
Bisexual Female
0 miles · Austin
Forum
Active Ink Slinger
New Orleans Style Bourbon Bread Pudding
Ingredients
1 (18- to 20-inch) French baguette, torn into 1-inch pieces (10 cups)
1 cup raisins
3/4 cup bourbon, divided
6 tablespoons unsalted butter, cubed and chilled, plus extra for dish
8 large egg yolks
1 1/2 cups packed light brown sugar
3 cups heavy cream
1 cup whole milk
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon, divided
1/4 teaspoon nutmeg
1/4 teaspoon salt
3 tablespoons granulated sugar
1/2 to 1 cup of chopped Walnuts-Optional
Preheat the oven to 450 degrees F. Butter 13 by 9-inch baking dish, and set aside.
Arrange the bread in a single layer on a baking sheet. Bake until crisp and brown, about 12 minutes, turning pieces over halfway through and rotating the baking sheet front to back. Let bread cool. Reduce oven temperature to 300 degrees F.
Meanwhile, heat raisins and 1/2 cup bourbon in a small saucepan over medium-high heat until bourbon begins to simmer, 2 to 3 minutes. Strain the mixture, placing the bourbon and raisins in separate bowls.
In a large bowl, whisk yolks, brown sugar, cream, milk, vanilla, 1 teaspoon cinnamon, nutmeg and salt. Whisk in remaining 1/4 cup bourbon plus the bourbon used to plump the raisins. Toss in the toasted bread until evenly coated. Let mixture sit until bread begins to absorb custard, about 30 minutes, tossing occasionally. If the majority of the bread is still hard when squeezed, soak for another 15 to 20 minutes.
Pour half the bread mixture into the prepared baking dish, and sprinkle with half the raisins and walnuts if you so choose.
Repeat with the remaining bread mixture and raisins. Cover the dish with foil, and bake for 45 minutes.
Meanwhile, mix granulated sugar and remaining 1/2 teaspoon cinnamon in a small bowl. Using your fingers, pinch 6 tablespoons butter into sugar mixture until the crumbs are the size of small peas. Remove foil from pudding, sprinkle with butter mixture, and bake, uncovered, until custard is just set, 20 to 25 minutes. Increase oven temperature to 450 degrees F and bake until top of pudding forms golden crust, about 2 minutes.
Let the pudding cool on a wire rack for 30 minutes (or up to 2 hours).
Serve alone or with Bourbon Sauce. (I HIGHLY recommend the Bourbon Sauce)
Bourbon Sauce
1 1/2 teaspoons cornstarch
1/4 cup bourbon, divided
3/4 cup heavy cream
2 tablespoons sugar
Pinch salt
2 teaspoons unsalted butter, cut into small pieces
In a small bowl, whisk cornstarch and 2 tablespoons bourbon until well combined.
Using a small saucepan over medium heat, heat the cream and sugar until the sugar dissolves. Whisk in cornstarch mixture, and bring to a boil. Reduce heat to low, and cook until sauce thickens, 3 to 5 minutes.
Take the pan off the heat, and stir in salt, butter and the remaining 2 tablespoons bourbon.
Drizzle warm sauce over bread pudding. Or ice cream. Or directly into your mouth.
Ingredients
1 (18- to 20-inch) French baguette, torn into 1-inch pieces (10 cups)
1 cup raisins
3/4 cup bourbon, divided
6 tablespoons unsalted butter, cubed and chilled, plus extra for dish
8 large egg yolks
1 1/2 cups packed light brown sugar
3 cups heavy cream
1 cup whole milk
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon, divided
1/4 teaspoon nutmeg
1/4 teaspoon salt
3 tablespoons granulated sugar
1/2 to 1 cup of chopped Walnuts-Optional
Preheat the oven to 450 degrees F. Butter 13 by 9-inch baking dish, and set aside.
Arrange the bread in a single layer on a baking sheet. Bake until crisp and brown, about 12 minutes, turning pieces over halfway through and rotating the baking sheet front to back. Let bread cool. Reduce oven temperature to 300 degrees F.
Meanwhile, heat raisins and 1/2 cup bourbon in a small saucepan over medium-high heat until bourbon begins to simmer, 2 to 3 minutes. Strain the mixture, placing the bourbon and raisins in separate bowls.
In a large bowl, whisk yolks, brown sugar, cream, milk, vanilla, 1 teaspoon cinnamon, nutmeg and salt. Whisk in remaining 1/4 cup bourbon plus the bourbon used to plump the raisins. Toss in the toasted bread until evenly coated. Let mixture sit until bread begins to absorb custard, about 30 minutes, tossing occasionally. If the majority of the bread is still hard when squeezed, soak for another 15 to 20 minutes.
Pour half the bread mixture into the prepared baking dish, and sprinkle with half the raisins and walnuts if you so choose.
Repeat with the remaining bread mixture and raisins. Cover the dish with foil, and bake for 45 minutes.
Meanwhile, mix granulated sugar and remaining 1/2 teaspoon cinnamon in a small bowl. Using your fingers, pinch 6 tablespoons butter into sugar mixture until the crumbs are the size of small peas. Remove foil from pudding, sprinkle with butter mixture, and bake, uncovered, until custard is just set, 20 to 25 minutes. Increase oven temperature to 450 degrees F and bake until top of pudding forms golden crust, about 2 minutes.
Let the pudding cool on a wire rack for 30 minutes (or up to 2 hours).
Serve alone or with Bourbon Sauce. (I HIGHLY recommend the Bourbon Sauce)
Bourbon Sauce
1 1/2 teaspoons cornstarch
1/4 cup bourbon, divided
3/4 cup heavy cream
2 tablespoons sugar
Pinch salt
2 teaspoons unsalted butter, cut into small pieces
In a small bowl, whisk cornstarch and 2 tablespoons bourbon until well combined.
Using a small saucepan over medium heat, heat the cream and sugar until the sugar dissolves. Whisk in cornstarch mixture, and bring to a boil. Reduce heat to low, and cook until sauce thickens, 3 to 5 minutes.
Take the pan off the heat, and stir in salt, butter and the remaining 2 tablespoons bourbon.
Drizzle warm sauce over bread pudding. Or ice cream. Or directly into your mouth.
Active Ink Slinger
Gypsy's Best Ever Green Chile and Bacon Macaroni and Cheese
Ingredients
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
8 oz smoked Gouda cheese, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
1/2 cup cooked and chopped green chile (Annaheim Peppers-I use the hot variety)
1 package of bacon
Directions
Cook bacon first to crispy. I generally cook on a cookie sheet at 400 degrees for about 15 minutes or so to crispy. Flip over the bacon halfway to cooking. Place on papertowels to absorb the extra fat and then chop up and set aside.
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni, bacon and green chile into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Ingredients
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
8 oz smoked Gouda cheese, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
1/2 cup cooked and chopped green chile (Annaheim Peppers-I use the hot variety)
1 package of bacon
Directions
Cook bacon first to crispy. I generally cook on a cookie sheet at 400 degrees for about 15 minutes or so to crispy. Flip over the bacon halfway to cooking. Place on papertowels to absorb the extra fat and then chop up and set aside.
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni, bacon and green chile into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Active Ink Slinger
Oh nay, nay! I submit that All of our conversations are "intelligent " whether they are are of sexual nature or not! But if you insist..let's chat about things non-sexual..go ahead. .lets see who goes longest without going in that direction. . I would LOVE to see who breaks first..
