The Best Persimmon Pumpkin Bread Ever
Apple Pecan Cake
Apple Pecan Cake
Servings 2 People
Ingredients
- 3 c Sugar
- 2 t baking soda
- 1-1/2 t Cinnamon
- 1 tsp Salt
- 3/4 c veg oil
- 3 eggs
- 1-1/2 t vanilla
- 6 1/4 inch granny smith apples peeled and sliced (tossed in brandy)
- 1 c Toasted Pecans chopped
- 3 c Flour
Instructions
- Sift sugar. Mix sugar with baking soda, cinnamon and salt.
- In a separate bowl, whisk oil, eggs and vanilla together.
- Add to the first mixture and mix all together.
- When the mixture is smooth, add apples and pecans. In four batches, mix in flour.
- Pour batter into an oblong baking pan and bake at 300 degrees for 1 hour or until a toothpick comes out clean.
Notes
Serve warm with ice cream or whipped cream.
Basic Bread Pudding Custard
Basic Bread Pudding Custard
Ingredients
- 2 c Milk scalded
- 4 eggs
- 1 c Sugar
- 1 tsp vanilla
Instructions
- In a bowl whisk the eggs, sugar and vanilla-whisk the hot milk in. That is custard.
- You can use more bowls and double boilers but in my kitchen I'll be cleaning up so I cut to the chase. Keep it simple.
- French bread is what I like to use. I cut it into squares put it into an ovenware dish and cover with the custard.
- The bread likes to float so I put another dish on top to keep the bread covered.
- I prefer to have more custard than bread.
- Some people like it drier and add a sauce.
- All custard likes to be cooked in a water bath, I would recommend it but you dont have to, just keep the heat down.
Notes
Let's think of some good combinations:
- Chocolate bread pudding with banana creme anglaise
- Maple bread pudding with whipped cream
- Rum raisin bread pudding with whipped cream
- Brandied chestnut bread pudding with maple syrup and whipped cream
- Mocha bread pudding with chocolate sauce
- Almond bread pudding with whipped cream and toasted almonds
Baked Whole Stuffed Tilapia
Baked Whole Stuffed Tilapia
Servings 4 People
Ingredients
- 2 pcs Coleson's Catch Whole Gutted and Scaled Tilapia 1 lb. each thawed
- 1/4 c Oyster Sauce (look for Vegetarian Oyster Sauce if desired)
- 1 Tbsp Lemon Juice
- 1 tsp Salt
- 1/4 tsp Black Pepper ground
- 1 c Water
- 2 Tbsp Vegetable oil
- 2 Onions chopped
- 3/4 c Carrots chopped
- 1/2 c Potatoes chopped
- 1/2 c Green peas frozen
- 1 Red Bell Pepper seeded & chopped
- 1/3 c Raisins if desired
- 1in pc Chicken bullion cube dissolved in a little warm water
- 2 Eggs beaten
- Flour enough to coat fish, if it is to be fried
- 2 Cooking oil for frying
- Aluminum foil
Instructions
- Prepare the Tilapia: Remove remaining gills. (The fish is already cleaned of guts and scales.)
- Lightly pound the body with a mallet or back of a knife to loosen the flesh.
- Press the fish down with one hand. Hold the tail with the other hand & jerk upward to break the bone.
- Gently insert a thin spatula or dull knife in between the skin and the flesh to loosen up the flesh.
- Remove the flesh, taking care not to puncture the skin.
- Combine Oyster Sauce with the lemon juice, salt and pepper. Marinate the fish skin in this mixture for 30 minutes.
- Bring the water to a boil. Add the fish meat and cook until it turns white. Drain and remove the bones.
- Heat oil in a wok & add the onions, carrots, potatoes, green peas, bell pepper and raisins.
- Add in the fish meat, dissolved bouillon cube, Oyster Sauce and the mixture used to marinate the fish.
- Cook for 3 minutes. Remove from heat and let cool.
- Mix in beaten egg & stuff the finished stuffing mix into the fish until it reaches the neck.
- To Bake:
- Wrap the fish in aluminum foil.
- Place on a rack set over a baking sheet and bake at 325°F for 45 minutes.
- Serve warm with steamed or brown rice.
- Or, to Fry:
- Carefully, dredge both sides of the fish in flour. Fry in hot oil until fish turns golden.
- Drain excess oil in paper towels.
- Serve hot with steamed white or brown rice.