from: Jess Nichols
Ingredients
¾ cup granulated sugar
3 tablespoons vanilla extract
½ teaspoon salt
5 cups water
1 cup milk
12 oz can evaporated milk
Directions
In a large saucepan, combine sugar, vanilla extract, and salt. Slowly stir in water and bring to a boil. Add milk and evaporated milk and heat thoroughly. Ladle into mugs.
from: 103
Ingredients
pudding
1 18-inch loaf of french bread
2 tablespoons vanilla
4 cups milk
1 teaspoon cinnamon
3 eggs, beaten
1 cup raisins
2 cups sugar
3 tablespoons butter
sauce
1 stick butter
1 egg, beaten
1 cup sugar
¼ cup bourbon
Directions
Break bread into bite-size pieces in a large bowl. Cover iwth milk and soak 60 minutes. Mix well. Add egg and sugar. Stir in vanilla, cinnamon, and raisins. Melt butter in a 9X13X2 inch baking dish, tilting to coat all sides. Pour pudding into dish. Bake at 375 for 60 minutes. To prepare sauce, heat butter and sugar in the top of a double boiler. Slowly whisk in egg. Cool slightly. Add bourbon. Serve warm over pudding or in a sauceboat on the side.
from: Zack Newton
Ingredients
1-8oz. pkg. brownie mix
2-8oz pkgs. cream cheese, softened
1/2 c. sugar
1 teas. vanilla
2 eggs
1 c. milk chocolate pieces, melted
Directions
Preheat oven to 350. Grease bottom of 9″ spring-form pan. Prepare brownie mix according to package directions. Pour batter evenly into pan. Bake at 350 for 15 min. Combine cream cheese, sugar, and vanilla, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition.
Pour over brownie layer. Spoon melted chocolate over cream cheese mixture; cut through batter with knife several times for marble effect. Bake at 350 for 35 minutes. Loosen cake from rim of pan: cool before removing rim of pan. Chill.
from: 102
Ingredients
3 cups heavy whipping cream
6 egg yolks
2/3 cup sugar
whatever fruit you like
Directions
Puree a cup of fruit and set aside. If you want slightly chunky ice cream, chop another ½ cup of fruit and set aside, otherwise omit the chopped fruit. Separate your eggs. Combine cream, yolks, and sugar in a sauce pan and heat on medium heat, stirring frequently. Heat until mixture is warm, and thickens slightly. Once heated, remove from heat and cool. Add the fruits to the mixture. Then pour into ice cream maker canister and follow manufacturer's directions to freeze the ice cream. Make sure to stir during setting for “chunk distribution” if you have chosen the chunky route.