Recipes Listed Below:
Carrot Souffle
Cabbage-Apple Slaw, Slaw Dressing & Glazed Walnuts
Bread Pudding & Caramel Sauce
House Salad Dressing
Carrot Souffle -
Servings per recipe 30-35
Bake 350* for 40 minutes
10# frozen slice carrots steamed and draind
10 cups sugar
3 cups melted butter or margarine
12 eggs lightly beaten
3 cups whipping cream
3 tablespoons Watkins white vanilla
Topping ingredients -
2/3 cup melted butter or margarine
2 cups brown sugar
1 cup flower
* mix topping ingredients in separate bowl & set aside.
1) Put carrots in large bowl and mix until coarsly mashed.
2) Add sugar, butter eggs, creame & vanilla to carrots. Mix together till well incorporated.
3) Pour into baking pan coated with "Pam" spray.
4) Sprinkle topping over carrots.
5) Bake @ 350* approx 40 minutes.
Cabbage Apple Slaw
1-2 small heads green cabbage
6-8 Red Delicious Apples
4-5 Stalks celery coarsly chopped
1 recipe glazed walnuts - listed below
1 recipe slaw dressing - listed below
1) Finely slice cabbage.
2) Cut apples to bite sized pieces leaving skin on jhalf the apples.
3) Chop celery.
4) Mix cabbage, apples, & celery.
5) Pour dressing over mixture.
6) Sprinkle nuts on top & serve immediately.
Slaw Dressing
2 cups mayonnaise
1 1/2 cups sugar
2-3 tablespoons cider vinegar
1) Mix together & set asside so sugar can dissolve, stirring periodically.
Taste & adjust if necessary.
2) Pour over salad just before serving.
Glazed Walnuts
3/4 cups sugar
3 cups walnut halves
1) Lightly chop walnuts so they are still chunky.
2) In heavy skillet over medium heat cook sugar and nuts.
3) Stir constantly until sugarmelts into lightly brown liquid. Watch carefully because it scorches quickly.
4) Remove from pan and put on baking sheet, constantly stirring while cooling so they dont stick together. Once cooled, store in ziplock bag for future use.
Bread Pudding
Servings per recipe 60
Bake 325* for 45-50 minutes
16 whole eggs
4 egg yolks only
3 cups sugar
10 cups milk
10 cups heavy cream
1 cup Watkins Brand white vanilla
1 cup raisins (optional)
1 tsp. salt
1 sttick melted butter
approx. 32 cups bread cubes * we use leftover bread, hamburger & hot dob buns, raisin bread & cinnamon rolls. We tear apart the bread into small chunks, not cubes.
Topping - mix together and set aside for later
1/2 cup sugar
2 tsp. cinnamon
1) Put torn bread in large bowl.
2) In medium bowl lightly whisk eggs and egg yolks.
3) In another separate bowl, mix sugar, milk, cream, vanilla, raisins, and salt.
4) Pour eggs into milky mixture.
5) Pour over bread
and stir mixture together. Let stand 20 minutes but stir occasionally.
6) Pour into baking pans sprayed with Pam.
7) Pour melted butter over the top and sprinkle cinnamon/sugar mixture on top.
8) Bake in oven 325* approx. 45-50 minutes. Caution - do not bake so long that the entire top is set. It is done when the center jiggles like jello. It will finish setting as it cools. Watch the product, not the clock!!!!
Bread Pudding Caramel Sauce
Sauce enough for 1 recipe Bread Pudding
1/2 lb butter
1 1/2 lb brown sugar
1 qt. water
1/2 cup corn starch
1/4 cup Watkins Brand White Vanilla
1) In 4 qt. sauce pan, combine butter, sugar, water, & corn starch. Cook and stir over medium heat until thick & bubbly. Remove from heat.
2) Add vanilla, stir into sauce. Serve warm.
House Salad Dressing
In equal parts, combine the following;
red wine vinegar
sugar
canola oil
Karo syrup
1) Mix together & let stand. Whisk accasionally to disolve sugar and store in refrigerator.
