| Eileen, All three of these recipes have made it to our Table for Thanksgiving or Christmas Dinner at one time or another. Ann Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Bread And Butter Pudding With Caramel Sauce
===========================================
5 or 6 slices of bread
1/2 cup butter 1 to 1 1/2 cups sugar
5 eggs
2 cups cream (Or milk)
vanilla
pinch of salt Caramel Sauce 1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla NOTE: If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked. Cut crusts from bread and spread each slice with butter. Place bread butterd side up in a oven proof dish. (make use any shape
dish, or glass loaf pan, cutting bread to fit) Beat the sugar and eggs together and then add the cream, vanilla and salt. Pour over bread and allow the bread to absorb. (make be refrigerated at
this point and baked later) sprinkle with some white sugar and place dish into a pan of hot water and
bake in a 350 oven for 45 to 1 hour, or until pudding is set and golden. To make caramel sauce, bring butter, sugars, cream and salt to a boil and then simmer for 3 or 4
minutes. Remove from heat and add the vanilla. Servings: 6 Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Gingerbread cake with Lemon sauce
=============================== (Substitute Caramel sauce for the Lemon Sauce) Ingredients:
Cake:
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
6 tablespoons butter
2/3 cup brown sugar
1/2 cup molasses
1 egg
1/2 teaspoon vanilla
2/3 cup boiling water Lemon sauce:
4 teaspoons cornstarch
Few grains salt
1/4 cup white sugar
1 1/2 cups boiling water
2 teaspoons butter
1 teaspoon grated lemon rind
2 tablespoons lemon juice
. Directions: Cake: Grease an 8 inch square pan. Preheat oven to 325
degrees F. Mix the flour, baking powder, soda, salt, and spices together. Cream the butter, gradually add the brown sugar and cream thoroughly. Stir
in molasses. Beat egg until thick, and beat into the creamed mixture. Stir in the
vanilla. Source: Toronto Star Newspaper Add the dry ingredients to the creamed
mixture a third at a time, mixing well after each addition. Gradually add boiling water, stirring after each addition. Turn into
prepared pan. Bake for about 50 minutes. Serve warm with lemon sauce. Lemon sauce: Combine cornstarch, salt and sugar in a small saucepan. Slowly
stir boiling water into the sugar mixture. Cook over low heat, stirring constantly, until the sauce is smooth and
thickened. Cover and cook over very low heat or over boiling water in a
double boiler, stirring occasionally, until no raw starch taste remains,
about 5 to 7 minutes. Remove from heat and stir in butter and lemon rind and juice.
Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Chocolate Mocha Roll/Layer
==========================
This dessert can be prepare ahead and frozen. A few hours before serving, thaw the cake and make Mocha Cream and then fill, frost and garnish. Adjusted from Canadian Living Cookbook 1987. I have made this cake often but have never frozen it. You have an option with this cake, depending on how you would like it to look. You can either roll it or cut the jellyroll into three layers and stack. If you are serving a larger number of guests, cut the jellyroll length wise instead of width for three long narrow layers. 6 eggs, separated
1 cup granulated sugar
1 tsp vanilla
1/4 cup all-purpose flour
1/2 cup unsweetened quality cocoa powder Mocha Cream 1 tablespoon instant coffee granules (If you have an espresso machine, you can use this)
1 tablespoon boiling water
2 cups whipping cream
1/3 cup icing sugar
2 tablespoon coffee liqueur (Optional)
(substitute Rum) Garnish Chocolate shavings
toasted sliced almonds. .
Line bottom of 15x11 inch jelly roll pan with foil or parchment paper,
grease fol and sides of pan. In bowl, beat together egg yolks, and 1/2 cup of the sugar until light anf
fluffy; blend in vanilla. Stir in flour and all but 2 Tablespoons of the
cocoa; beat until mixed. In spearate bowl, beat egg whites until soft peaks form; gradually beat in
remaining sugar beating until stiff peaks form. fold into batter. Pour
into prepared pan and bake in 325° oven for 25 minutes or until cake springs
back when lightly touched. loosen cake around edges. Sift remaining cocoa
over cake. Cover cake with clean tea towel, then with an inverted baking sheet; turn
cake over and carefully remove jelly roll pan and foil. Trim any crusty
edges. While hot, roll up cake in towel, starting from long side. Let
cool. PLEASE NOTE; DO NOT ROLL UP IF YOU ARE GOING TO MAKE THIS CAKE INTO A
LAYER CAKE. May be frozen at this point. Mocha Cream. In cup, dissolve coffe in boiling water, let cool. In bowl, beat together
cream and icing sugar just until stiff; blend in dissolved coffee and
liqueur if using. Unroll or slice cake into layers, and spread with two thirds of the Mocha
Cream. Roll up cake or stack and place on nice serving platter, seam side
down. Frost all sides with remaining Mocha Cream and garnish with lots of
chocolate and toasted almonds. Refrigerate until ready to serve. Makes at
least 8 servings depending on how you cut or roll it. | 
