Heavenly Baked Apple Raisin Caramel Pudding

So you love apples, caramel, pudding cakes, sweet & creamy that are so delish it makes you yell out in your loudest outdoor voice”YUM”!!! This is a definite recipe to add to your favorites. It is so versatile you can serve it plain for breakfast with cream or powdered sugar; for an outrageous dessert to serve your family and friends, or high tea sliced in bars and/or change it up with other yummy ingredients* and make it your own.  This is my favorite version of all the variations I create.  >>>

Baked Apple Raisin Caramel Pudding

Ingredients

1/3 cup raisins
2 tablespoons cognac or dark rum
3 tablespoons Amaretto or other liqueur
2-3 cups peeled apple wedges (about 4 whole fruits)
Juice of 1/2 lemon
2/3 cup all-purpose flour
1/2 cup sugar
1 1/2 cups cream
4 large eggs
1 tablespoon pure vanilla extract
2 tablespoons unsalted sweet butter cut into pieces
Confectioners’ Sugar for sprinkling
Caramel Sauce*
Whipped Cream (optional)

Instructions:

1. Soak raisins in cognac or rum and Amaretto for 30 minutes. Drain and set aside.

2. Preheat oven to 375 degrees F, with a rack in the upper third. Butter a shallow casserole or baking dish.

3. Toss the apple wedges with lemon juice and drained raisins and then spread in prepared dish.

4. In bowl, combine flour, sugar until no lumps. In another bowl, whisk milk, eggs and vanilla until smooth. Add to dry ingredients. Whisk until smooth. Pour batter over fruit, dot top with butter.

5. Bake the pudding until he custard sets, about 30 minutes. Transfer to wire rack to cool.

6. Drizzle Confectioner’s Sugar on top and place under broiler for less than minute to glaze. Remove and set on wire rack.

7. Drizzle Caramel Sauce over top and add dollop of whipped cream.

*Caramel Sauce: I create this recipe with several different caramel recipes. The one pictured is my very own creation from my cookbook. You can use any caramel sauce from simple to store-bought or serve with warm Maple Syrup.

Enjoy and as always, this recipe is “beyond the yum“!

______________________
Note:  This dessert is heavenly and you will make it often changing out various fruits. The recipe is based in part on an original recipe by Richard Sax “Classic Home Desserts” – a must-own dessert cookbook

HOLIDAY: Valentine’s Day Treats

ClickChics:

A blog you will like for Valentine’s Day!

Originally posted on LOVE LETTERS TO HOME.:

If you know me at all, you know that I love any excuse to celebrate and of course any excuse to eat sweets. This is why Valentine’s Day is the most perfect holiday in the world! Here are some of my favorite sweet-spirations for this Valentine’s Day week!

LOVE LETTERS TO HOME.

How easy! I can definitely see myself handing out bags of these for any holiday!

How easy! I can definitely see myself handing out bags of these for any holiday!

LOVE LETTERS TO HOME.

LOVE LETTERS TO HOME.

LOVE LETTERS TO HOME.

I am obsessed with these! And how adorable are these little parchment paper baggies?!

I am obsessed with these! And how adorable are these little parchment paper baggies?!

LOVE LETTERS TO HOME.

Always a healthy option!

Always a healthy option!

LOVE LETTERS TO HOME.

View original

YUM! Easy Potato-Sausage Soup

Easy Potato-Sausage Soup
Southern Living

1/2 pound ground pork sausage
16 ounces frozen hash brown potatoes (4 cups)
1 large onion, chopped
1 (14 1/2-ounce) can chicken broth
2 cups water
1 (10 3/4-ounce) can cream of celery soup, undiluted
1 (10 3/4-ounce) can cream of chicken soup, undiluted
2 cups milk
Garnish: shredded Cheddar cheese

Brown sausage in a large Dutch oven over medium heat, stirring until it crumbles and is no longer pink. Drain. Return to Dutch oven.
Add potatoes and next 3 ingredients to sausage; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in soups and milk; cook, stirring often, until thoroughly heated. Garnish, if desired.
Yield: 2 1/2 quarts

%d bloggers like this: