"Bread" Pudding

For this recipe I use my Banana Walnut Muffin Cake as the bread element

http://home-cooked.blogspot.com/2012/05/banana-walnut-muffin-cake.html
Wait five days after baking Muffin Cake so its a little dry and absorbs the custard

        

          Ingredients

• 3cups of cubed muffin cake (2 cupcakes= 1 cup)
• 5eggs(beaten)
• 2 cups of milk (whole or half and half it’s not supposed to be healthy)
• 3tsps of Bourbon vanilla extract
• 1/2cup brown sugar
• 1/4cup Walnuts(optional) 
• 1 cup of white sugar (granulated)
• 1/4cup butter (half a stick)

1. Preheat oven to 350F
2. Grease a 9 inch round pan
3. Mix eggs, milk, and white sugar in a bowl; add bourbon vanilla; pour over cubes and let sit for 20 minutes
4. In another bowl mix brown sugar and butter; then add walnuts
5. Pour pudding mixture into greased pan
6. Sprinkle brown sugar mixture over the top of the pudding
7. Bake for 35-40 minutes
8. Let rest for 10-20 minutes
9. Serve hot or cold with a scoop of ice cream, whipped cream or both

Banana Walnut Muffin Cake

Ingredients

1/2cup white sugar

1/2cup brown sugar

2 sticks butter

2 eggs

1tsp vanilla extract

1 1/2cups AP flour

2tsp BP

1/2cup milk

3 regular sized bananas(mashed)

1cup chopped walnuts

3tsp cinnamon

1tsp white sugar

1. Preheat oven to 350 degrees Fahrenheit 
2. Cream together the butter and sugar
3. Beat in eggs one at a time; add vanilla
4. In separate bowl thoroughly mix the AP flour and BP then add to creamed mixture
5. In another bowl mash the bananas; add cinnamon, walnuts and 1tsp of white sugar; mix together then add to creamed mixtures
6. Fold in the half cup of milk
7. Prepare a cupcake tin with non-stick spray
8. Scoop batter into pan till it reaches the top
9. Bake for 20-25 minutes
10. It will be done when it springs back when touched

This is also the recipe that I use for the base of my bread pudding

Which is a 5 day process of not touching these

Trust me it's harder then you think

Broiled Tilapia with a Yam and Potato puree

Prep time: 25 minutes

Cook time: 15 minutes (for multi-taskers) 20-25 minutes (for non-multi-taskers)

Fish:

1 pound of tilipia fillets

Salt and pepper mix

Sesame oil

Puree:

1 cup yam or sweet potato (cut into 1/2inch cubes)

1 cup russet potato (cut into 1/2inch cubes)

1 cup red onion (chopped into 1/2inch pieces)

1 clove garlic

2tbsp butter

2tbsp olive oil

1/4cup of milk

Salt and pepper mix

Seasoning mix:

Equal parts kosher salt, white and black pepper

It may seem daunting but it cooks pretty quickly once it gets started

Do all your “mise en place” pardon my french, I mean prep work

Before you begin cooking turn oven on to low broil

Now let us begin with the puree

1. In a large frying pan on medium heat put 2tbsp olive oil and 2tbsp butter(yes BUTTER!) 
2. When oil is hot put in the red onion, potatoes and garlic; thoroughly mix to coat in oil; cook for 5 minutes or until potatoes are tender
3. Add the seasoning mix
4. , then stir in 1/4 cup of milk and warm it through
5. Then blend with emulsion blender or food processor til smooth

Onto the fish

1. Cover baking sheet in foil; place wire rack on top of foil
2. Lay fillets on wire rack and lightly brush with sesame oil; then season liberally with seasoning mix
3. Place in oven to broil for 5 minutes; then turn oven down to 350F for 3 minutes
4. Take out and let rest for 5 minutes

Now its times to eat your extravagantly simple meal

Almond cake with chocolate ganache

        Almond Cake

 Ingredients

• 3/4cup white sugar
• 1/4cup brown sugar
• 1 3/4sticks of salted butter
• 2 medium eggs
• 2tsp almond extract
• 1tsp vanilla extract
• 1 1/2cups all purpose(“AP”) flour
• 2tsp baking powder(“BP”) 
• 1/2cup milk
• 1/2-1cup of slivered almonds

1. Preheat oven to 350F
2. Place liners in cupcake pan
3. Cream sugar and butter
4. Beat in eggs 1 at a time, add extracts
5. Combine and sift AP flour and BP then add to creamed mixture
6. Slowly mix in milk
7. Scoop/pour batter into prepared pan about 3/4-7/8 of the paper liner
8. Bake for 20 to 30 minutes in cupcake pan
9. Cake is done when it springs back when touched
10. Let cake cool for 15-30minutes
11. Then dip, twist, lift and flip from the ganache
12. Sprinkle slivered almonds over top
13. Let cupcakes rest until ganache sets
14. Enjoy :D 

Almond Cupcake with Chocolate Ganache
Benjamin Lalk

      Chocolate ganache

• 1/4cup dark chocolate
• 1/2cup warm milk
• 1/8-1/4cup powdered sugar (varies on how sweet you like things)

1. Put chocolate in a small bowl with the powdered sugar
2. Add warm milk a little at a time while whisking until fairly loose at room temperature