Tag: eggs

Apple Bread Pudding

apple bread pudding 2

I just returned home from a week visit with my mom. I love going home, but I especially love North Georgia during the fall. Peak color is still several weeks away, but I could see the changes already taking place. This visit was just the two of us, and we had a great time catching up, shopping, cooking, and going to the apple house.

I now have two large bags of apples. Should I make applesauce or apple butter? Maybe a little of both! Before I start with that, I had to make this scrumptious apple bread pudding! I became a fan of bread pudding after trying it for the first time when I moved to the Gulf Coast. Bread pudding combines stale bread and a cinnamon custard mixture, and in this case raisins and apples. Serve with warm bourbon sauce for a delicious fall dessert!  Add a scoop of vanilla ice cream or whipped cream, if desired.

Apple Bread Pudding
 
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Ingredients
  • Pudding:
  • 4 c. stale bread cubes (French or Italian)
  • ¼ c. raisins
  • 2 c. peeled and sliced apples
  • 1 c. packed brown sugar (light or dark)
  • 1¾ c. milk
  • ¼ c. unsalted butter
  • 1½ tsp. ground cinnamon
  • ½ tsp. vanilla extract
  • 2 lg. eggs, lightly beaten
  • Bourbon Sauce:
  • ¼ c. granulated sugar
  • ¼ c. brown sugar (light or dark)
  • 2 tbsp. heavy cream
  • 3 tbsp. bourbon
  • ½ c. unsalted butter
Instructions
  1. For pudding:
  2. Preheat oven to 350°F. Butter a 2-quart baking dish and set aside.
  3. Toss bread cubes, apples, and raisins in a large bowl, set aside.
  4. In a medium saucepan combine 1 c. brown sugar, 1¾ c. milk, ¼ c. unsalted butter, and cinnamon. Cook, stirring occasionally, until butter melts.
  5. Beat eggs in a small bowl. Add a little warmed milk mixture to eggs and stir to combine. Add egg mixture to milk and sugar mixture in saucepan and whisk to combine. Add vanilla extract. Pour mixture over bread mixture and stir to saturate bread.
  6. Pour into prepared baking dish. Bake in preheated oven for 40 to 50 minutes until center is set.
  7. In the meantime make bourbon sauce. In a small saucepan combine the granulated sugar, brown sugar, cream, bourbon, and butter. Bring mixture to a boil over medium-high heat. Remove from heat and serve warm over bread pudding.

 

Crab Cakes

crab cake 4

Good homemade crab cakes eluded me for years! I have tried numerous recipes over the years that ended up in the trash. What a waste, crab, is expensive! So when I found this recipe, I knew I had a keeper. With a few changes here and there, I now have crab cakes that are incredible every time!

I like to pick up crab meat at a reputable fish market when I am near the coast. I typically get enough for a couple of recipes and freeze it. I prefer lump or backfin and an equal amount of smaller pieces. I use all sweet and tender white crab meat, but the smaller pieces are slightly cheaper.

Crabmeat is very fragile, so mix all ingredients before adding the seafood. Then gently fold the crab into the other ingredients to prevent breaking of the larger pieces. These can be made as large cakes to serve as a main meal or smaller cakes for appetizers.

Crab Cakes
 
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This recipe makes 6 large crab cakes.
Ingredients
  • 4 lg. eggs
  • 5 tbsp. mayonnaise
  • 3 tsp. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • 2 tsp. Old Bay seasoning
  • ½ tsp. salt
  • 4 tbsp. chopped fresh parsley
  • 1 lb. lump crab meat
  • 1 lb. backfin crab meat
  • 1 c. panko
  • Paprika
Instructions
  1. Pick through the crab meat, checking for shell and cartilage, without breaking up the large pieces, set aside.
  2. In a large bowl, combine the eggs, mayonnaise, mustard, Worcestershire sauce, Old Bay, salt, and parsley and mix well. Fold in the panko, then gently fold the crab meat into the mixture, being careful not to shred the crab meat. Prepare a baking sheet by covering it with foil and spraying it with nonstick cooking spray. Shape into about 6 crab cakes (1 cup each) and place on a baking sheet. Cover and refrigerate for at least 1 hour.
  3. Preheat oven to 375°F. Uncover the crab cakes and sprinkle with paprika. Bake about 20 minutes or until the cake golden brown.
  4. Serve on a lettuce leaf, is desired, with lemon slices and tartar sauce.

 

Pecan Pound Cake with Easy Salted Caramel Sauce

 

pound cake

 

I like salted caramel, and I can not lie!  I have been on a salted caramel roll lately. I know that I posted salted caramel sauce recently.  Hopefully, you like it as well as I do.  This is a different recipe, maybe even a little easier, but equally as delicious!   Poured over this moist and delicious pecan pound cake this dessert is the bomb!  This cake is going to be my signature dessert during the fall and holiday season!

 

pecan pound cake with easy salted caramel sauce 5

This cake recipe works best in a large 12-cup bundt pan.  I used a smaller pan simply because I’ve had this fancy cake pan for a while and had never used it.  I had enough batter to make six large muffins in addition to the cake.  You should have plenty of caramel sauce to drizzle over your cake and have extra for serving.  I sprinkled my cake with a few chopped pecans, to let anyone eating the cake know that it contains nuts. This cake is by far the best new cake recipe I have tried in a while!

AAA Amye Signature for blog

 

 

 

Pecan Pound Cake with Easy Salted Caramel Sauce
 
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Ingredients
  • For the cake:
  • 1½ c. unsalted butter, softened
  • 2 c. light brown sugar, packed
  • 1 c. granulated sugar
  • 5 lg. eggs, room temperature
  • 3 c. all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 c. buttermilk
  • 1 tbsp. vanilla extract
  • 1 c. pecans, chopped
  • For Easy Salted Caramel Sauce:
  • ¾ c. unsalted butter
  • 1½ c. light brown sugar, packed
  • 1 tsp. Fleur de Sel (or kosher salt)
  • ½ c. evaporated milk
  • 1 tbsp. vanilla extract
Instructions
  1. For the cake:
  2. Preheat the oven to 325°F. Grease and flour a 12-cup bundt pan and set aside.
  3. Using an electric mixer, beat the butter. Add sugars and beat until fluffy. Add eggs, one at a time, beating after each addition.
  4. In a separate bowl, combine the flour, baking powder, and salt. Combine buttermilk with vanilla extract. Add flour mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix just to combine. Stir in the pecans.
  5. Pour batter into prepared pan. Bake for 1 hour 15 minutes, or until a wooden pick inserted in the center comes out clean. Cover the top of the cake with foil if the top begins to get too brown.
  6. Cool cake in pan for 10 minutes. Remove to a cooling rack to completely cool.
  7. Place cake on serving plate and drizzle with Easy Salted Caramel Sauce and sprinkle with pecans.
  8. For caramel sauce:
  9. In a medium saucepan add butter, brown sugar, and salt. Stir to combine. Bring to a boil and boil
  10. for 5 minutes, stirring occasionally.
  11. Remove from heat and stir in ½ c. evaporated milk and vanilla extract. You may need to stand back while it bubbles up. Stir to combine.
  12. Store in refrigerator. May be reheated in the microwave.

 

 

Japanese Chocolate Pie

Japanese Chocolate Pie

I love coconut!  However, I’m the only person in our house that likes it.  Therefore, I never make recipes with coconut in them.  That is, until recently when I was craving a pie that my mother made often when I was growing up.  It’s a Japanese Chocolate Pie, made with chocolate, pecans, and coconut.  I mean, what could be better than that?  I gave in to the craving and made myself a pie.  Yes, I hate to admit that I made a whole pie for myself, but I did.  It was a delicious as I remember and I don’t regret it one bit!

I used an already pie crust to save time and I thought it worked just fine.  Watch the pie crust closely, my crust was a little brown before I realized it and covered it with foil.

AAA Amye Signature for blog

Japanese Chocolate Pie
 
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Ingredients
  • 1 stick butter
  • 1 c. sugar
  • 2 eggs, beaten
  • ½ c. flaked coconut
  • ½ c. chopped pecans
  • ½ c. semi-sweet chocolate chips
  • ½ tbsp. vanilla extract
Instructions
  1. Melt the butter and stir in the chocolate chips, stirring until the chips melt. Add the sugar, eggs, pecans, coconut and vanilla. Pour into an unbaked pie shell. Bake at 350°F about 45 minutes or until firm.

 

Brown Sugar Banana Bread

 

brown sugar banana bread

Banana bread has always been one of my favorite snacks around the house. Mama made it often when I was a child. Years ago, I took it into the office and often sent it to Greg’s office. And when we moved to Augusta years ago, it was in the neighborhood welcome package.

There are thousands of different recipes for it. Everyone likes it, and it’s so versatile. You can send it in lunch boxes, have it for breakfast, as an afternoon snack, pop it in the toaster or air-fryer, or even make French toast.

This Brown Sugar Banana Bread is one of my favorites. The brown sugar topping is quite tasty! Darker bananas produce the best bread, so this is always a great recipe for those last bananas in the bunch that you bought last week. Resist temptation and allow your banana bread to cool completely before cutting into it.

Banana bread can keep for up to four days on your counter. If keeping it longer than that, store it in an airtight container in the fridge, or freeze it.

To freeze banana bread, double wrap it in foil, pop it into a ziplock bag, remove as much air as possible, and freeze for up to four months.

I found a bag full of bananas for 99¢. I used some in banana bread and I will peel and freeze the rest for smoothies.
I found a bag full of bananas for 99¢. I used some in banana bread and I will peel and freeze the rest for smoothies.
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Brown Sugar Banana Bread

Course Breads
Author Amye Melton

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 6 tablespoons butter melted and cooled
  • 3/4 cup packed brown sugar light or dark
  • 2 large eggs beaten
  • 1/4 cup sour cream
  • 1 1/2 cups mashed bananas
  • 1 teaspoon vanilla extract
  • 2 tablespoons packed brown sugar

Instructions

  • Preheat oven to 350℉.
  • In a large bowl, whisk together the flour, salt, baking soda, cinnamon and nutmet, set aside.
  • In another bowl, mix the butter, brown sugar, eggs, sour cream, bananas and vanilla.
  • Spray 9 x 5-inch loaf pan with Baker's Joy. Spoon batter into pan and sprinkle top with 2 tablespoons brown sugar.
  • Bake in preheated oven for 45 minutes or until wooden pick inserted in the center comes out clean.
  • Cool in pan for about 10 minutes. Remove to a wire rack to cool completely before cutting.