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    Bread Pudding


    Source of Recipe


    net

    List of Ingredients




    Cracker Barrel's Bread Pudding

    Sugared Pecans: In small skillet combine 2 tablespoons butter and
    1 tablespoon oil, med-low heat, with 2-oz pecan pieces. Stir only till
    heated and barely bubbly. Sprinkle with 4 tablespoons sugar.
    Stir briskly only till sugar dissolves, on low heat AS THESE BURN QUICKLY!
    Work fast. Dump them into paper towel lined plate.
    Spread out to cool while you prepare the rest.

    Plumped Raisins: In small saucepan combine 1/3 cup raisins and 1 cup
    boiling water. Cover pan with lid 20 minutes. Drain and discard water.
    Add 1/2 cup packaged shredded coconut to raisins. Set aside.

    Dumplings: In dutch oven combine 6 cups water and 1/2 cup sugar. Bring to
    boil. While you wait for that to boil, combine in medium bowl, 3 cups
    Bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to moisten
    thick dough. When water come to boil, drop dough by rounded tablespoonful
    into boiling water, making about 14 dumplings. Cover pan with lid. Simmer
    dumplings very gently 20 minutes. Uncover and let cook another 10 minutes
    gently. Baste often in the liquid, which is now becoming thickened and
    creamy looking. Remove pan from heat. With slotted spoon remove HALF of
    dumplings to greased 8" square baking dish. Sprinkle with pecans and
    raisins/coconut. Arrange rest of dumplings over that. Set aside.
    Make sauce next.

    Caramel Sauce: Strain remaining liquid into heavy 2 1/2-quart saucepan.
    Bring to boil. Stir constantly. Add 1 cup packed light brown sugar,
    stirring vigorously, med-heat till it boils briskly 2 or 3 minutes or
    till sugar is completely dissolved and sauce drops from spoon in large
    drops rather than like water. It should be the consistancy of smooth gravy.
    Spoon sauce over dumplings filling dish right to the rim. Cool 15 minutes.
    Cover; refrigerate to serve within few days. Micro warm servings or
    use cold with a scoop of ice cream on top of each. Serves 6 to 8.

    Recipe




 

 

 


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