Patter Fam Sauces

Apple Butter Bread Pudding

1/4 cup raisins
1/2 cup apple butter
1 package Hawaiian rolls, cubed

CUSTARD:
4 eggs
1 ½ cups heavy cream
3/4 cups sugar
1 teaspoons vanilla extract
pinch salt

Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.

Combine apple butter and raisins. Place cubed Hawaiian rolls in a bowl and pour apple butter and raisins over the top. Mix well together. Place in a greased 9” cast iron skillet.

In a large bowl, combine the eggs, milk, sugar, vanilla and salt. Pour over bread pudding; let stand for 30 minutes or until bread is softened.

Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Allow to cool for 10 minutes or refrigerate overnight in an airtight container.  Serve with Bourbon Toffee Glaze.

Written by Joyce Peters — September 30, 2018

Italian Hazelnut Cheesecake

(Includes nut products)
Crust:
2 cups Oreos (about 32 cookies) pulsed really fine
4 oz. clarified melted butter

Mix the ingredients together making sure the crumbs are well moistened. Pack it
down tight in the springform pan. Bake for 10-15 minutes at 350 degrees. Remove
and let cool.

Filling:
3 – 8 oz. pkg. cream cheese or mascarpone at room temp
½ cup granulated white sugar
1 – 13 oz. jar of Nutella (hazelnut spread)
¼ tsp. vanilla extract

In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and
vanilla until no streaks remain. Pour into springform pan. Refrigerate for at least 4
hours before serving. Alternately, you can freeze for 1 hour, then move to a
refrigerator for 30-60 minutes before serving.

Garnish with chocolate shavings, Oreo crumbs, or whipped cream with crushed
hazelnuts.

Written by Joyce Peters — September 30, 2018

Buckeye Cheesecake

Crust
22 chocolate Oreo cookies, crushed
3 tablespoons butter, melted

Cheesecake
2 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
1 cup creamy peanut butter

Chocolate Ganache:
1 1/2 cups semi-sweet chocolate chips
1/2 cup heavy cream
Buckeyes for decorating or dark mini Reese cups, optional

Crush the Oreo Cookies and combine with the melted butter in a medium sized
bowl. Press the mixture into a thin layer on the bottom of a 9” springform pan.
Bake the crust in a 350 degree oven for 18 minutes.

In a large bowl, combine the cream cheese, sugar, and peanut butter. Mix until it
looks like a well combined peanut butter mousse. Spread the mixture evenly on top of the crust.

In a small sauce pan heat the heavy cream to just below boiling. Stir occasionally
making sure it doesn’t stick to the bottom of the pan. When small bubble appear
along the sides of the pan turn off the heat and add the chocolate chips. Stir until
they are completely melted. Allow to sit for a few minutes and then gently pour
over the cheesecake.

Place the cheesecake in the refrigerator for at least 4 hours or overnight.
Garnish with buckeye candies as an option when serving.

Written by Joyce Peters — September 30, 2018

Homemade Granola

1/3  cup maple syrup 
1/3  cup packed light brown sugar 
4  teaspoons vanilla extract 
1/2  teaspoon salt 
1/2  cup vegetable oil 
5  cups old-fashioned rolled oats 
2  cups (10 ounces) raw almonds, chopped coarse 
2  cups raisins or other dried fruit, chopped  

Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.

Whisk maple syrup, brown sugar, vanilla, and salt in large bowl. Whisk in oil. Fold in oats and almonds until thoroughly coated.

Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Stir in dried fruit. (Granola can be stored in airtight container for up to 2 weeks.)

Written by Joyce Peters — September 30, 2018

Baked Apples

6 large baking apples such as Golden Delicious, or Gala
1 1/4 cups golden raisins
1 cup spiced rum
2 cinnamon sticks
3/4 cup light brown sugar – packed
½ cup sliced almonds
1 cup apple juice
¼ cup (1/2 stick) unsalted butter

Marinate the raisins in a bowl with the rum and cinnamon sticks for 4 hours to overnight if possible.

Preheat oven to 375°F.

Using melon baller, scoop out stem, core and seeds of apples, leaving bottom intact. Using vegetable peeler, peel skin off top half of each apple. Arrange apples, cavity side up, in 13x9x2-inch glass baking dish.

Remove raisins from the rum and place them in a medium bowl.  Add the cinnamon sticks to the baking dish. Reserve the rum for later.  Add the brown sugar, and almonds and stir to blend. Pack about 2 tablespoons raisin mixture into cavity of each apple. Sprinkle any remaining raisin mixture into dish around apples. Pour apple juice over and around apples. Dot apples with butter.

Bake apples 15 minutes; baste with juices. Continue to bake until apples are slightly puffed and tender, basting every 10 minutes, about 1 hour 10 minutes. Transfer baking dish to work surface; let apples stand 10 minutes, basting occasionally.  Prior to serving pour the reserved rum over the apples and flambé while sprinkling a little more cinnamon over the top.

Transfer apples to bowls. Spoon pan juices over and serve warm with a scoop of vanilla ice cream.

Written by Joyce Peters — September 24, 2018

Bourbon Pecan Butter Sauce

1 cup brown sugar
1/3 cup water
1/3 cup chopped pecans, toasted
2 tablespoons milk
1 1/2 tablespoons butter
1 tablespoon bourbon
2 teaspoons vanilla extract

Combine sugar and 1/3 cup water in a small saucepan over medium-high heat. Cook 5 minutes or until sugar dissolves, stirring constantly. Stir in pecans, milk, butter, and vanilla extract. Reduce heat, and cook 3 minutes or until mixture is thick and bubbly.  Flame the bourbon in a separate hot pan and pour over the sauce.

Written by Joyce Peters — September 24, 2018

Peach Bread Pudding

Makes 9 x 13 pan

½ bag of frozen peaches – thawed and pulsed slightly in a food processor
2 package Hawaiian rolls, cubed

CUSTARD:

4 eggs
1 ½ cups heavy cream
1 ½ cups whole milk
1 cups sugar
1 ½ teaspoons vanilla extract
pinch salt

Pulse the thawed peaches slightly and place in a bowl.

Place cubed Hawaiian rolls in a bowl and pour peaches over the top.  Mix well together. Place in a greased 13 x 9 cake pan.

In a large bowl, combine the eggs, milk, sugar, vanilla and salt. Pour over bread pudding; let stand for 30 minutes or until bread is softened.

Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.  Allow to cool for 10 minutes or refrigerate overnight in an airtight container.

Written by Joyce Peters — September 24, 2018

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