Date Bundt Cake

Tip: Read directions completely before preparing.

Ingredients:

1/2 pound fresh dates, pitted and coarsely chopped
7 tablespoons unsalted butter, softened, plus extra for the bundt cake mold
1 cup sugar
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 egg, lightly beaten

For the topping:
3/4 cup light brown sugar
6 tablespoons unsalted butter
5 tablespoons heavy cream

Directions for the Cake:
Place the dates in a heatproof bowl. Bring 1 cup water to a boil in a small saucepan, pour it over the dates, and let them soak until plumped, 10 minutes. Do not drain.

Preheat the oven to 375 degrees. Coat a Bundt cake mold with butter.

Cream the butter and sugar together in a standing mixer fitted with the whisk attachment (or with a handheld electric mixer). Sift the flour and baking powder together in a bowl and set aside. Combine the dates and their soaking liquid, the baking soda, and the vanilla in a small bowl.

With the mixer on medium speed, add the egg and one third of the flour mixture to the creamed butter and beat until incorporated, about 2 minutes. Gradually add the remaining flour and beat until it is mixed into the batter. Add the date mixture and beat until well blended.

Pour the batter into the prepared baking mold and bake until the cake springs back when tapped with a finger, or when a cake tester inserted in the middle comes out clean, about 35 minutes. Remove from the bundt cake mold by inverting on to a plate. Using a fork, poke holes all over the surface of the cake.

Directions for the Topping:

Combine the butter, brown sugar, and cream in a saucepan and cook over medium heat, stirring, until it bubbles slightly, about 3 minutes.

Pour this caramel syrup over the baked cake. Serve warm or at room temperature. Enjoy!

Tip: A Bundt cake is a dessert cake that is baked in a Bundt pan, shaping it into a distinctive ridged ring.

Glazed Bread and Butter Pudding

Tip: Read directions completely before preparing.

Ingredients:

1/4 cup soft butter

10 slices white bread, cut diagonally across, (regular slice bread, not extra thin)

1/4 cup raisins

1/4 teaspoon grated nutmeg

1/4 teaspoon cinnamon

1 1/2 cups milk

1/4 cup heavy cream

2 large eggs

2 tablespoons sugar

1 teaspoon vanilla extract

Sugar Glaze (Click for recipe.)

Directions:

Heat the oven 360°F. Grease a pie dish with a little of the butter. Spread each of the bread triangles with butter.

Cover the base of the pie dish with overlapping triangles of bread, butter side up. Sprinkle half the golden raisins evenly over the bread. Lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the raisins on top.

In a saucepan gently heat the milk and cream until warm. DO NOT Boil.

In a large baking bowl beat the eggs with 3/4 sugar and the vanilla extract until light and airy and pale in color.

Pour the warm milk over the eggs and continue beating until all the milk is added.

Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the surface with your hand to push the bread into the liquid. Sprinkle the remaining sugar over the surface then leave to one side for 30 minutes.

Bake the pudding in the hot oven for 40 minutes, until the surface is golden brown and the pudding well risen and the egg is set. This can be served hot or cooled with glaze. Enjoy!

Servings: 8

Tip: Bread pudding is a dish with very old roots. It evolved as a use for stale bread.

Chocolate Brownies with Whip Cream

Tip: Read instructions carefully before preparing.

Ingredients:

1 ¼ cup all purpose flour

1 ¼ cup unsweetened cocoa powder

2 ½ cups of sugar

2 cups solid vegetable shortening

½ cup light corn syrup

1 ½ teaspoons vanilla extract

½ teaspoon salt

6 large eggs
whipping cream (optional)

Directions:

Preheat oven to 350 degree F. Butter and flour a 17” x 11 ½ x 1 inch rimmed baking sheet. Mix flour and cocoa in a bowl. Using a mixer, beat sugar, corn syrup, vanilla extract, and salt in a large bowl. Beat in the eggs. Add the flour mixture and beat just to blend. Spread completely to the edges on baking sheet.

Bake 23 – 25 minutes, test with toothpick, inserting in center and should come out with a few crumbs. Cool completely using sheet rack, on baking sheet.

Once these brownies cooled I used a 2 1/2" wide circular deep cookie cutter to layer the brownies with whipped cream. I cut the brownies then inserted 1 brownie, added a layer of whip cream, another brownie, whipped cream, brownie and topped with a dollop of whipped cream.

Makes approximately 54 Brownies, if cut in squares! Yeah!