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FareShare Gazette -- July 2012 Recipes

Make FareShare Gazette -- July 2012 Recipes at home with Granulated Sugar, Firmly Packed Brown Sugar, Vanilla Extract, All Purpose Flour, and Baking Powder. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3/4 cup
• 3/4 cup
• 1 tsp
• 2 1/4 cup
• 1 tsp
• 1 pkg
• 3 cup
• 1/4 cup
• 1 cup
• 1 cup
• 1/4 cup
• 1 tbsp
• 1 1/2 tsp
• 8 oz
• 2 cup
• 1/4 cup
• 1/4 cup
• 1 tsp

Method (preview)

1. 1

   Combine margarine, granulated sugar, and brown sugar in a large mixing bowl.

2. 2

   Beat with an electric mixer on medium speed until well blended.

3. 3

   Add eggs and vanilla.

4. 4

   Combine flour and baking powder; gradually add to mixture.

5. 5

   Stir in vanilla milk chips, dried cherries and pecans.

6. 6

   Spread dough evenly in greased 15 x 10 x 1-inch baking pan.

7. 7

   Bake in a preheated 350 degree F oven 20 minutes, or until light golden brown.

8. 8

   Do not over bake.

9. 9

   Cool in pan, then cut into bars. Store in airtight container. These bars freeze well.

10. 10

    Prepare and freeze these extraordinary bars in advance of the party.

11. 11

    Preheat the oven to 325F. Lightly grease a 13 by 9-inch baking dish.

12. 12

    In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well.

13. 13

    Add this to the milk mixture and whisk to combine.

14. 14

    Add the vanilla and almond extracts and the cinnamon to the beaten eggs.

15. 15

    Combine the egg mixture with the milk mixture and mix well.

16. 16

    Stir in chocolate chips.

17. 17

    Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.

18. 18

    Bake the pudding for 1 hour or until set; a knife inserted into the center of the pudding should come out clean.

19. 19

    Serve the pudding warm or refrigerate it and serve chilled with whipped cream or a dessert sauce. (See Cream Sauce below.)

20. 20

    Active Prep Time: 10 minutes

21. 21

    Inactive Prep Time: 20 minutes

22. 22

    Cook Time: 60 minutes

23. 23

    Heat heavy cream, Irish cream liqueur and sugar.

24. 24

    Mix cornstarch with about 1 tablespoon of water.

25. 25

    Stir into the cream mixture and heat until thickened.

26. 26

    Add vanilla.

27. 27

    Serve over bread pudding.

28. 28

    Cook's Note: Makes about 2 1/2 cups. You can make this up to 3 days in advance.