kind of a strange title...but i like the sound if it!:) i mentioned a glorious bread pudding on fb the other night..and somehow gingersnap cookies and their pumpkin dip jumped into the conversation too; so i am posting the requested recipes here..it's just easier.
Ah....food...what a wonderful, comforting, beautiful pleasure of life. No wonder it's so often a part of relationships & of both good and bad times. I loved Paul Child's quote to Julia: "You are the butter to my bread and the breath to my life" (from
Julie and Julia). Sweet.
And not to go completely off the deep end, food can even be spiritual....scriptures and whole books have been devoted to that analogy. How clever of the Lord to speak in a language we understand...cause, man do i ever understand food!:) but Seriously, what a blessing....that our God created these fleshly enjoyments.....and (i think) enjoys when we enjoy them!
"For he satisfies the thirsty and fills the hungry with good things." (Psalm 107:9)But....i do SERIOUSLY intend to attack these stubborn, insidious 10lbs...there's been a bit
too much enjoyment around here lately! my efforts will start
next week...after Labor Day....i will bring the exerciser back in the house:)...now that I've written it for the "world" to see maybe I'll actually do it....
~The Recipes~Gingersnaps 2/3 c .vegetable oil
1/2 t. salt
1 c . sugar
2 t. baking soda
1 egg
1 t. ground cinnamon
1/4 c. molasses (or honey)
1 t. ground ginger
2 c. all-purpose flour
(small amt of sugar in bowl)
Combine oil & 1 cup sugar in bowl;
Add eggs and beat well.
Stir in molasses or honey.
Combine flour, salt, soda, cinn., & ginger;
Add to molasses mixture - stirring to mix.
Roll dough into 1-inch balls; roll each in sugar bowl.
Place 2 inches apart on a greased cookie sheet or stone.
Bake at 350 degrees for 10 - 12 minutes
Pumpkin Dip(from Heather D.)1 8oz. cream cheese
1 15 oz can pumpkin pie mix
2 cups powered sugar
1/2 to 1 t. cinnamon
1/4 to 1/2 ginger
Mix together. Will be "runny". Store in fridge.
~these cookies work great for Mom and me to do together. We don't always have the dip/ sometimes we dip half of the cookie in white chocolate then sprinkle on sparklies. The plain cookies are just fine , too!
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White Chocolate Peach Bread Pudding
13-15 pieces of sliced white bread
1 lb. frozen peaches, thawed & cut
1 cup heavy cream
2 cups milk
1/4 cup butter, cut up
2 oz. Baker’s white chocolate, chopped
3 eggs
1 1/2 cups sugar
1teaspoon almond extract
Preheat oven to 350 degrees. Tear bread into pieces in a large (9 x 13) sprayed baking dish. Sprinkle peaches over bread. Heat cream, milk and butter in the microwave until hot and butter melts. Stir in chopped white chocolate until melted and pour over bread and peaches. In a separate bowl, whisk together eggs, sugar and almond extract. Pour over bread mixture and gently stir in. Bake about 45 minutes. Serve topped with White Chocolate Sauce. (serves 8-10)
White Chocolate Sauce:
4 oz. Baker’s white chocolate, chopped
1/2 cup heavy cream Heat cream in the microwave until boiling. Whisk in white chocolate until combined. Drizzle over bread pudding. (i did this in a little pot and added a little butter to it...that makes a nice consistency)
~i did not use peaches!! i used a bag of white chocolate chips...1/2 for the bread pudding and 1/2 for the sauce. i used plain ole bread. i used a little more of just regular skim milk than the heavy cream...next time i plan to dilute even more. This is rich but incredible stuff!! a couple of ladies in our church make this recipe and I'm so glad they shared it with me. I hope ya'll enjoy these recipes, too!