Warm up to Fall
By Jenny Harper
I love it when the days are cool and the evenings have just a bit of a chill in the air. It’s cool enough for my favorite fall sweater, but I can leave the winter coats in the closet for a little bit longer.
Days like these call for something to warm the family up from the inside out. Rich ’N Creamy Mint Cocoa is perfect for a cool afternoon or an early weekend morning. And this scrumptious Warm Cherry Bread Pudding with Chocolate Sauce is a little bit of comfort food heaven.
These are two of my favorite ways to warm up to fall. You can get some new ideas at www.VeryBestBaking.com.
Rich ’N Creamy Mint Cocoa
Makes 10 1⁄2-cup servings
2 12 oz. cans evaporated milk
12⁄3 cups dark chocolate and mint morsels
1 cup water
1 tsp. vanilla extract
Heat evaporated milk, morsels and water in medium, heavy-duty saucepan over medium-low heat, stirring frequently, until hot (do not boil). Remove from heat. Stir in vanilla extract.
Pour into 10 4-oz. demitasse cups or five mugs. Top with whipped cream and dusting of cocoa.
Topping suggestions: whipped cream and Nestlé Toll House Baking Cocoa.
Variation: Substitute evaporated lowfat 2 percent milk for the regular evaporated milk. Courtesy of Family Features
Warm Cherry Bread Pudding with Chocolate Sauce Makes 6 servings
18 1/2-inch slices Challah or
other egg bread
1 12 oz. can evaporated milk
1⁄2 cup water
4 large eggs
11⁄4 cups granulated sugar
2 tbsp. dark rum (optional)
1 tbsp. vanilla extract
1 6 oz. package dried cherries
1 cup semi-sweet chocolate morsels
2⁄3 cup evaporated milk
1 tsp. vanilla extract
For Bread Pudding:
Pregeat oven to 400 degrees. Grease six 6-ounce ramekins.
Use a 2 1/2-inch-round cookie cutter or glass to cut circles in bread slices (save remnants for another use). Place on ungreased baking sheet. Bake for 5 minutes or until golden brown. Remove from oven. Reduce oven temperature to 350 degrees.
Combine evaporated milk, water and sugar in medium, heavy-duty saucepan. Cook over low heat, stirring occasionally, until sugar is dissolved. Whisk eggs in large bowl. Gradually whisk warm milk mixture into eggs. Stir in rum and vanilla extract.
Place prepared ramekins on baking sheet. Place one bread round in each ramekin. Top with level tablespoon of cherries. Repeat layers, then top each ramekin with a third bread round. Divide custard mixture among ramekins. Let stand for 30 minutes, pressing down on bread occasionally.
Bake for 25 to 27 minutes or until tops are puffed and brown. (Puddings will rise over edge of ramekin but shrink slightly on cooling.) Let cool on wire rack for 10 minutes. Serve with Chocolate Sauce. Courtesy of Family Features
For Chocolate Sauce:
Combine morsels and evaporated milk in small, heavy-duty saucepan. Cook over low heat, stirring frequently, until morsels are melted. Remove from heat; stir in vanilla extract. Makes about 1 cup. Store any remaining sauce tightly covered in refrigerator.
Courtesy of Family Features