2 and one-half cups skim milk
15 oz. pure pumpkin pulp, canned
1 cup brown sugar
three-fourths of a cup egg substitute
one-half teaspoon ground ginger
1 and one-half teaspoon ground cinnamon
2 teaspoons vanilla extract
1/8 teaspoon salt
10 cups diced whole wheat bread (about 15 slices of sandwich bread)
one-half cup walnut pieces
one-quarter cup dried blueberries
one-quarter cup raisins
In a large bowl, stir together milk, pumpkin, brown sugar, egg substitute, ginger, cinnamon, vanilla, and salt until smooth. Fold in bread, walnuts, blueberries, and raisins. Let sit for 15 minutes. Pour into a 9 x 13 baking dish. Bake in a 350º F oven until the bread pudding is firm (about 55 minutes.) Serve warm. Serves 15.
Baked Applesauce with Blueberries1 and one-half lbs apples, peeled, cored and diced (5-6 cups)
three-fourths cup water
one-half cup brown sugar (minimum)
one-half teaspoon cinnamon
one-quarter teaspoon grated orange zest
three-fourth cup dried blueberries
1 sheet puff pastry
1 egg, beaten
In a medium saucepan, combine apples, water, brown sugar, cinnamon, and orange zest. Bring mixture to a boil then reduce heat to a simmer. Stirring frequently, continue to cook the apples 20-30 minutes or until they are very soft. It may be necessary to add more water if the apples are dry. Using a potato masher, coarsely mash the apples. Add blueberries and cook for another 5 minutes. Check for sweetness. You may need to add more brown sugar if not sweet enough. Let the applesauce cool to room temperature. Divide the applesauce between 5 custard cups. Roll out a sheet of puff pastry so that it is slightly thinner than it was originally. Cut circles that are 2 inches larger than the circumference of the custard cups. Place a circle on the top of each custard cup, pressing firmly to the side. Brush the tops with beaten egg. Place in a 400° F oven for approximately 15 minutes or until the dough is browned. Serve hot. Serves 4.
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