Country Beef Breakfast Sausage, Wild Mushroom and Artichoke Bread Pudding

Ingredients

  • 1 recipe Basic Country Beef Breakfast Sausage (recipe follows)
  • 1 jar (12 ounces) marinated artichoke hearts
  • 8 ounces assorted fresh wild mushrooms, sliced
  • 1/4 teaspoon salt
  • 12 ounces cubed sourdough or French bread, dried
  • 1 can (14 to 14-1/2 ounces) reduced-sodium beef broth
  • 1/2 cup 2% reduced-fat milk
  • 2 eggs, beaten
  • 1/4 cup thinly sliced green onions
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Banana Pudding

Ingredients

  • 1/3 cup raw cane sugar
  • 4 Tbs. cornstarch
  • 1/8 tsp. salt
  • 3 cups coconut milk beverage (such as Silk)
  • 1 1/2 tsp. vanilla extract
  • 3 very ripe bananas, sliced
  • 48 vegan vanilla wafer cookies
  • Nondairy whipped topping for garnish, optional

Directions

  1. Place sugar, cornstarch, and salt in saucepan, and gradually whisk in coconut milk. Bring mixture to a boil over medium-low heat. Cook 5-10 minutes, or until thickened, whisking constantly. Turn off heat, stir in vanilla, then banana slices.
  2.  Line bottom of 11- x 7-inch baking dish with 24 cookies. Spread hot pudding over top, making sure bananas are submerged to prevent browning. Top with remaining 24 cookies, cover with plastic wrap, and cool. Refrigerate until cold. Top with whipped topping (if using).

Chocolate Cherry Pops

Ingredients

  • 3 1⁄2 ounces instant chocolate pudding mix
  • 3 cups whole milk, plus 1/4 cup
  • 1⁄3 cup dark chocolate chips, chopped
  • 1 cup frozen Cool Whip Topping, thawed
  • 1⁄3 cup cherry preserves
  • Chocolate shavings (for garnish)
  • Fresh cherries (for garnish)

Directions

  1. In a large bowl, whisk together the pudding mix and 3 cups milk until smooth and well combined. Stir in the chopped chocolate. In another medium bowl, whisk to combine Cool Whip with 1/4 cup milk. In another small bowl, whisk to combine cherry preserves and 2 tablespoons water.
  2. Spoon a tablespoon of the pudding into each popsicle mold and top with a spoonful of whipped topping. Pour the pudding mixture halfway up the molds and add a spoonful of preserves. Top off each with remaining pudding, insert popsicle sticks and freeze until firm, at least 6 hours or overnight.
  3. Unmold and garnish with shaved chocolate and fresh cherries.

Groot Galaxy Cups Vertical

Ingredients

FOR THE COOKIES
  • 4 c. all-purpose flour
  • 1/4 tsp. kosher salt
  • 1 c. creamy peanut butter
  • 1 c. butter, softened
  • 1 c. sugar
  • 1 c. light brown sugar, packed
  • 2 large eggs, cold
  • 1 tbsp. pure vanilla extract
  • 1 bottle black gel food coloring
  • 1 bottle green gel food coloring
FOR THE PUDDING CUPS
  • 2 packages instant chocolate pudding mix (3.4 oz each)
  • 4 c. cold milk
  • 1 package Oreos

Chocolate Pudding Cake

Ingredients

  • Butter, room temperature, for baking dish
  • 1/2 cup granulated sugar, plus more for baking dish
  • 6 large eggs, room temperature, separated
  • 6 ounces semisweet chocolate, melted
  • 1/2 teaspoon salt
  • Confectioners’ sugar, for dusting

Directions

  1. Preheat oven to 350 degrees, and set a kettle of water to boil. Butter a shallow 2-quart baking dish; coat with granulated sugar, tapping out excess.
  2. In a large bowl, whisk egg yolks with granulated sugar until lightened in color. Whisk in melted chocolate; set aside.
  3. In a large, clean bowl, using an electric mixer on high, beat egg whites with salt until soft peaks form. Whisk 1/3 of whites into chocolate mixture. Add remaining whites, and gently fold with a rubber spatula just until combined (do not overmix).
  4. Transfer batter to prepared baking dish. Set dish in a roasting pan, and pour enough boiling water into pan to come about 1 inch up side of dish. Bake until puffed and just set (center of cake should barely move when jiggled), 25 to 35 minutes. Let cool 5 minutes; dust with confectioners’ sugar just before serving.

Banana & Honey Bread

Ingredients

  • 1 x basic bread recipe
  • 6 bananas
  • 8 tablespoons runny honey
  • 1 handful almonds , cracked or chopped

Directions

  1. First of all, peel your bananas then purée them in a liquidizer or food processor. The mix will be surprisingly wet. Pour it into a measuring jug, then top up with water until you have 625ml or just over 1 pint. At Stage 1 of the basic bread recipe, use this banana liquid instead of the water to flavour your bread and make it nice and chewy. Also add half the honey with the nuts to the dough at this point. Then continue through the basic recipe as normal.
  2. At Stage 5 divide the dough into 10 balls. Then pack these next to each other in a flour-dusted baking tin where they will prove together. Before putting in the oven drizzle generously with the rest of the honey so that the top of the bread will caramelize, going nice and golden. Bake in your preheated oven at 190ºC/375ºF/gas 5 for 20 minutes. Allow to cool for a little while, but it’s best served still warm with butter and a glass of milk for breakfast while you read the paper. Also fantastic used in bread and butter pudding or simply heated up with a bit of ice cream.