Panettone Bread Pudding with Cinnamon Syrup

We received a loaf of panettone as a gift. This Italian sweet bread is traditionally served during Christmas and New Year's Day. It's a fluffy sweet bread studded with candied fruit — great for bread pudding and French toast. So, I decided to cut the loaf in half and experiment with recipes for both.
Here’s the first, which is a variation of a recipe made by Giada DeLaurentis . . .    

Panettone Bread Pudding with Cinnamon Syrup   
Bread Pudding
Butter
½ of a 1-pound loaf panettone bread, bread cut into 1-inch cubes
4 large eggs
¾ cup whipping cream
 cups whole milk
½ cup + 2 tablespoons granulated sugar
2 tablespoons dark rum, optional
1 teaspoon vanilla
¼ to ½ teaspoon ground nutmeg
  1. Lightly butter 8 ramekins or custard cups. Arrange the bread cubes in prepared dish.
  2. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge.

  3. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
  4. Preheat the oven to 350°.
  5. Arrange filled ramekins into a larger pan—they should not be touching each other or the sides of the pan.
  6. Pour boiling water into the pan, being careful not to get water into the bread pudding.  (I prefer to do this once I’ve put the pan full of ramekins into the oven.) Note: This is a water bath and will ensure that the bread pudding cooks evenly without drying out.
  7. Bake until the pudding puffs and is set in the center, about 25 to 30 minutes. Cool slightly. 
  8. To serve, drizzle with the warm Cinnamon Syrup. Whipped cream or vanilla ice cream is also a nice topping for these desserts.

Cinnamon Syrup
This syrup can be made 1 day ahead.
1 cup water
1 cup packed brown sugar
½ teaspoon ground cinnamon
2 tablespoons whipping cream
  1. Combine water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves.
  2. Boil until the syrup reduces to 1 cup, about 10 minutes.
    Reduced Cinnamon Syrup.
  3. Remove from the heat and whisk in the cream and cinnamon.
  4. Keep the syrup warm or rewarm before serving. If not using immediately—cool, then cover and refrigerate.
Recipe without photos . . .
Panettone Bread Pudding with Cinnamon Syrup   
Bread Pudding 
Butter 
½ of a 1-pound loaf panettone bread, bread cut into 1-inch cubes 
4 large eggs 
¾ cup whipping cream 
1¼  cups whole milk 
½ cup + 2 tablespoons granulated sugar 
2 tablespoons dark rum, optional
1 teaspoon vanilla
¼ to ½ teaspoon ground nutmeg
  1. Lightly butter 8 ramekins or custard cups. Arrange the bread cubes in prepared dish.
  2. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge.
  3. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
  4. Preheat the oven to 350°.
  5. Arrange filled ramekins into a larger pan—they should not be touching each other or the sides of the pan.
  6. Pour boiling water into the pan, being careful not to get water into the bread pudding.  (I prefer to do this once I’ve put the pan full of ramekins into the oven.) Note: This is a water bath and will ensure that the bread pudding cooks evenly without drying out
  7. Bake until the pudding puffs and is set in the center, about 25 to 30 minutes. Cool slightly. 
  8. To serve, drizzle with the warm Cinnamon Syrup. Whipped cream or vanilla ice cream is also a nice topping for these desserts.
Cinnamon Syrup 
This syrup can be made 1 day ahead.
1 cup water 
1 cup packed brown sugar  
½ teaspoon ground cinnamon 
2 tablespoons whipping cream
  1. Combine water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves.
  2. Boil until the syrup reduces to 1 cup, about 10 minutes.
  3. Remove from the heat and whisk in the cream and cinnamon.
  4. Keep the syrup warm or rewarm before serving. If not using immediately—cool, then cover and refrigerate.

Barbecue Meatloaf Muffins — portion-controlled yummy morsels

Baking individual portions of meatloaf in muffin tins speeds cooking, controls serving size and produces a moist, delicious main dish. Bake them all at once in a muffin pan . . . or portion into custard cups baking some now, and freezing the rest for later use.

Barbecue Meatloaf Muffins    Approximately 8 to 12 servings
Vegetable oil or vegetable oil spray
1⅔ to 1¾ lbs. lean ground beef (about 80% lean)
1 medium onion, finely chopped
1 large egg plus a splash of milk,
1 cup plain bread crumbs
1 tablespoon + 1 teaspoon all-purpose seasoning blend  (such as Tex-Joy or Montreal Steak Seasoning by McCormick®)
¼ to ½ cup barbecue sauce (we prefer Gates BBQ Sauce)

1.  Preheat oven to 375°. Brush a 12-muffin tin (½-cup each) with vegetable oil or spray; this step could omitted if using stick-free coated muffin tins.
2.  Add ground beef and chopped onion to a mixing bowl.
3.  Add egg, milk, bread crumbs and all-purpose seasoning to the bowl; mix until ingredients are just combined (overmixing could cause meatloaf to be compact).

4.  Use a scoop (approximately ½ cup capacity) to help you fill meat into each tin.

5.  Top each meat loaf with a liberal squirt (we keep our barbecue sauce in a squeeze bottle).


6.  Place muffin tin on a baking sheet. Bake at 375° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

Recipe without photos . . . 
Barbecue Meatloaf Muffins    Approximately 8 to 12 servings
Vegetable oil or vegetable oil spray
1⅔ to 1¾ lbs. lean ground beef (about 80% lean)
1 medium onion, finely chopped
1 large egg plus a splash of milk,
1 cup plain bread crumbs
1 tablespoon + 1 teaspoon all-purpose seasoning blend  (such as Tex-Joy or Montreal Steak Seasoning by McCormick®)
¼ to ½ cup barbecue sauce (we prefer Gates BBQ Sauce)

1.  Preheat oven to 375°. Brush a 12-muffin tin (½-cup each) with vegetable oil or spray; this step could omitted if using stick-free coated muffin tins.
2.  Add ground beef and chopped onion to a mixing bowl.
3.  Add egg, milk, bread crumbs and all-purpose seasoning to the bowl; mix until ingredients are just combined (overmixing could cause meatloaf to be compact).

4.  Use a scoop (approximately ½ cup capacity) to help you fill meat into each tin.

5.  Top each meat loaf with a liberal squirt (we keep our barbecue sauce in a squeeze bottle).


6.  Place muffin tin on a baking sheet. Bake at 375° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

Abilene Kansas App News Center: Favorite Dishes Parents as Teachers Pot-Luck Dinne...

Abilene Kansas App News Center: Favorite Dishes Parents as Teachers Pot-Luck Dinne...: Just a few of their FAVORITE DISHES by Meta West  Tables laden with turkey and crisp apple strudel Plates full of beans...

Click on the highlighted App info above for the story and recipe about the recent family holiday dinner featuring Kelly Mead's delicious Cheesy Hash Brown Casserole and Kelly Zizelman's Deviled Eggs.
Kelly Mead's  Cheesy Hash Brown Casserole 
Kelly Zizelman's Deviled Eggs

Kelly's Classic Deviled Eggs

Kelly's Deviled Eggs
Deviled eggs were a welcome addition to our recent Parents as Teacher's holiday dinner. Kelly Zizelman contributed this eggs for the pot-luck meal. Her measurements for condiment and seasoning ingredients are approximately and can be varied according to taste.

Kelly’s Deviled Eggs     24 servings
1 dozen hard-cooked eggs, peeled and cut in half
¼ cup mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon yellow mustard
Salt and pepper to taste.
  1. Remove egg yolk and place in a bowl; mash with a fork.
  2. Add remaining ingredients and stir to mix.
  3. Fill egg whites and chill deviled eggs until ready to serve.
Read more about the event where these eggs were served — Abilene Kansas App News Center: Favorite Dishes Parents as Teachers Pot-Luck Dinne...: Just a few of their FAVORITE DISHES by Meta West  Tables laden with turkey and crisp apple strudel Plates full of beans...

Cheesy Hash Brown Casserole -- original & adapted so it's more of a made from scratch dish

Cheesy Potato Casserole made by
Keely Meade for the Parents as Teachers
pot-luck holiday meal.
Keely Meade brought this creamy, cheesy casserole to a Parents as Teachers holiday pot-luck dinner and it was delicious.  I am including her recipe  + providing some suggestions on how to give it more of a "made from scratch" spin.  It is delicious either way!

Read more about the event where these potatoes were served — Abilene Kansas App News Center: Favorite Dishes Parents as Teachers Pot-Luck Dinne...: Just a few of their FAVORITE DISHES by Meta West  Tables laden with turkey and crisp apple strudel Plates full of beans...


Original Cheesy Hash Brown Casserole      Makes a 9x13-inch casserole.
10 cups (32 oz. pkg.) frozen shredded hash browns
¼ cup + 2 tablespoons butter
1 (10.75 oz.) can condensed cream of chicken soup
12 ounces sour cream
½ cup milk
½ cup chopped green onions
Salt and pepper to taste
2 cups grated Cheddar cheese
1 cup crushed corn flakes 
  1. Preheat oven to 350°.
  2. Melt ¼ cup butter and pour into 9x13-inch baking dish, then add 5 cups of frozen hash browns.
  3. In separate bowl, mix soup, sour cream, milk, and green onions; then pour half of this mixture over hash browns. Salt and pepper to taste.
  4. Sprinkle 1 cup grated cheese on top.
  5. Add remainder of hash browns and pour remainder of mixture on top, salt and pepper.
  6. Sprinkle remaining cheese on top, then cover with crushed corn flakes.
  7. Drizzle two tablespoons melted butter over mixture and bake for 60 minutes.
Options that could be utilized for more of a "made from scratch" spin . . .
  • Instead of frozen hash browns, peel and grate russet potatoes. One average potato yields about 1 cup of grated hash browns. Note: Be sure to grate potatoes right before you need them and to rinse them thoroughly under cold water to remove some of the starch. If you don't do this, the freshly grated potatoes may turn a grayish color as they cook.
    Use your food processor to grate the potatoes.
  • Instead of using canned condensed soup, make flavored cream sauce using the recipe on our blog—Basic White Sauce. To get a chicken flavor, substitute chicken broth for all or part of the milk.
    Chicken broth flavored cream (white) sauce mixed with sour cream, milk and green onions.
  • If you don't have corn flakes on hand, try using panko bread crumbs for another crunchy topping.
    Panko-topped Cheesy Hash Brown Casserole.

Abilene Kansas App News Center: A Marshmallow Treat For Christmas

Abilene Kansas App News Center: A Marshmallow Treat For Christmas: A cup of   “comfort and joy” Meta Newell West Hot cocoa is the “comfort and joy” drink of winter. Rich, chocolaty an...


Click on the Abilene Kansas App News Center link to read my story about homemade marshmallows with hot cocoa + how to calibrated a thermometer at the Ar or check out the post on this blog titled Homemade Marshmallows.

Cranberry Snacking Bars — Cranberry-Pecan Oat Bars

     I stocked up on seasonal fresh cranberries and so my cranberry campaign continues! This time I’m making snacking bars that sandwiches a sweet cranberry-orange filling between layers of oatmeal crumble and coarsely chopped pecans. YUM!
     Extra bags of cranberries to in the freezer and since this recipe can be made with frozen berries (just take them from the freezer and start immediately on the filling), we can enjoy these treats after cranberry season is over.

Cranberry-Pecan  Oat Bars   Make 15 bars
Filling:            
2 cups fresh or frozen cranberries
¾ cup granulated sugar
2 tablespoons orange zest
Juice of half an orange
Oat Crust & Topping:
¾ cup all-purpose flour
¾ cup old fashioned or quick-cooking oats
½ cup packed brown sugar
½ teaspoon baking powder
¼ teaspoon salt
6 tablespoons butter
---
½ cup pecans, coarsely chopped

  1. Filling: In a small saucepan over medium heat, combine the cranberries, granulated sugar orange zest and juice. Bring to a boil, then reduce heat and cook is thick and cranberries are tender (easily squashed with the back of a spoon).
    Ingredients in saucepan.
    As ingredients cook, they form a sauce.
  2. Preheat oven to 350°. Grease a 9x9-inch baking pan, line with foil, then spray the foil.
  3. Oat Crust & Topping: In a medium bowl, stir together the flour, oats, brown sugar, baking powder and salt.
  4. Cut in the butter using your mixer or a pastry blender until the mixture resembles coarse crumbs.
  5. Press half of this mixture firmly into the prepared pan.
  6. Spread the cranberry sauce evenly over the base; top with pecans.
  7. Distribute remaining oat mixture over the top.
  8. Bake for 20 to 25 minutes in the preheated oven, until the top is golden brown. Cool completely before cutting into bars.

    Once cool, grab the edges of the foil to remove for easy cutting of the bars.
Recipe without photos . . .
Cranberry-Pecan  Oat Bars   Make 15 bars
Filling:             
2 cups fresh or frozen cranberries 
¾ cup granulated sugar 
2 tablespoons orange zest
Juice of half an orange 
Oat Crust & Topping:
¾ cup all-purpose flour 
¾ cup old fashioned or quick-cooking oats 
½ cup packed brown sugar 
½ teaspoon baking powder 
¼ teaspoon salt 
6 tablespoons butter 
---
½ cup pecans, coarsely chopped

  1. Filling: In a small saucepan over medium heat, combine the cranberries, granulated sugar orange zest and juice. Bring to a boil, then reduce heat and cook is thick and cranberries are tender (easily squashed with the back of a spoon).
  2. Preheat oven to 350°. Grease a 9x9-inch baking pan, line with foil, then spray the foil.
  3. Oat Crust & Topping: In a medium bowl, stir together the flour, oats, brown sugar, baking powder and salt.
  4. Cut in the butter using your mixer or a pastry blender until the mixture resembles coarse crumbs.
  5. Press half of this mixture firmly into the prepared pan.
  6. Spread the cranberry sauce evenly over the base; top with pecans.
  7. Distribute remaining oat mixture over the top.
  8. Bake for 20 to 25 minutes in the preheated oven, until the top is golden brown. Cool completely before cutting into bars.