Popular Posts

Thursday, March 24, 2011

White Chocolate Key Lime Bread Pudding with Key Lime Whipped Cream and TART Key Lime Sauce

Middle-Class Martha went to Fairhope, AL for Spring Break.  Two days before we left I opened my Southern Living Magazine to find an article about touring Fairhope.   One of the "must see" restaurants was called "The Wash House".  It was said to be famous for Keylime Bread Pudding.   I have had Keylime pie before but had never heard of bread pudding with Keylime.
I really wanted eat at The Wash House but it did not fit into our itinerary :(   I returned home at the end of the week, still thinking about Keylime.
Beautiful Sunset at the Bay!

The following White Chocolate Key Lime Bread Pudding Recipe is my version of the Southern Treat.   I would LOVE to hear from anyone, who has eaten at The Wash House, to see how my recipe compares.  

I created the recipe and after a few variations, did a test run on my MOPS group (Mother's of Preschoolers) with RAVE REVIEWS!

White Chocolate Keylime Bread Pudding
Tres Sucre Chocolatiere Original Recipe

1 Loaf French Bread
1 Baguette
2 Cups Heavy Cream
2 Cups Milk
1/2 Cup Lime Sugar (*Recipe Below)
1/2 Brown Sugar
1 tsp Vanilla
2 tsp Cinnamon
1/2 tsp Nutmeg
5 Eggs
1/2 Cup Fresh Squeezed Key Lime Juice

6 Tbs Butter cubed
1/2 cup Pecans
8 oz White Chocolate

1. Cube Bread and set it out Overnight to dry.
2. Mix Cream, Milk, Lime Sugar, Brown Sugar, Vanilla, Cinnamon, Nutmeg, Eggs
    and Key Lime Juice
3. Layer cubed dry Bread,  Butter, Pecans and White Chocolate in a well buttered
4. Pour cream and egg mixture over bread.  Carefully press down on bread to make
    sure all of the bread is covered.
5. Cook on low for 3 hours in crockpot or in a well buttered pan in the oven at 350 for
    35 to 45 mins.

Save yourself the trouble of scrubbing your crockpot with Reynolds Slow Cooker Liners!
Thank You Marjorie for the AMAZING TIP!

Left to Right: Lemon Sugar, Orange Sugar and Key Lime Sugar

Zest from 8 Key Limes
2 Cups of Sugar

Place in Food processor until blended.  Set out on baking pan for 1 hour and then place in an airtight container.

Top Left: Lemon Sugar
Middle: Orange Sugar
Bottom Right: Key Lime Sugar
Lemon Sugar: Use Zest from 2 Lemons and 2 Cups of Sugar.
Orange Sugar: I used Zest from 2 Oranges and 2 segments of orange with as much white pith removed as possible and 3 Cups of Sugar.

Serve the Key Lime Bread Pudding with TART Key Lime Sauce, SWEET Key Lime Sauce and Key Lime Whipped Cream and Ritz-y Graham Cracker Topping

Top Sauce: TART Key Lime Sauce
Middle: Key Lime Whipped Cream
Bottom Sauce: SWEET Key Lime Sauce

TART Key Lime Sauce
1 cup Key Lime Sugar
1/4 Cup Lemon Sugar
1/2 Cup Water 
1 cup Fresh Key Lime Juice
1 drop Green Food coloring

2 TBS Cornstarch
5 TBS Water

1. In a sauce pan Dissolve Cornstarch in 5 TBS Water stir well to prevent clumping.
2. Add all the above ingredients and bring to a boil

*This Sauce was far to TART for me.  My husband, Son and some of our friends LOVED IT!
So What is a Chocolatier to do but add White Chocolate and Try AGAIN!

SWEET Key Lime Sauce
1 Cup TART Key Lime Sauce
2 Cups Heavy Cream
6 oz White Chocolate
1/4 Cup Sour Cream

1. Heat TART sauce, Heavy Cream and White Chocolate in sauce pan over medium to low heat.  Stir continuously until chocolate in melted and blended completely.
2. Remove from Heat and Stir in Sour Cream

Key Lime Whipped Cream
1 cup Heavy Cream (Very Cold)
1/2 Cup Sour Cream
2 Tbs Lime Sugar
1 Tbs Fresh Key Lime Juice

1. Combine all ingredients in Stand Mixer and Beat until soft peaks form

RITZ-Y Graham Cracker Topping
2 oz Ritz Brown Sugar Cinnamon Crackers
2 oz Graham Crackers

Place the Ritz Crackers and Graham Crackers in food processor and mix until no lumps remain.

Tres Sucre Chocolatiere Original Key Lime Bread Pudding

Middle-Class Martha

Friday, March 11, 2011

Habitat for Humanity Dinner

Bite-sized Milk Chocolate and Toffee Houses with a Heart!

Middle-Class Martha's MOPS group (Mother's of Preschoolers) had the opportunity to host a dinner for a group of 23 College Students, who volunteered their Spring Break to travel across the country to help our community.  The Students are spending their week, building a house with Habitat for Humanity, aiding a local Parenting Ministry by working in their warehouse and consignment store and also spending time serving at a local soup kitchen.  I wish I had been so thoughtful in college.  

My Deepest Appreciation and Thank You goes to these Very Special Students.   One in particular, Bridget to whom I would like to thank for organizing this trip.   Bridget had a friend at another University, whom visited our quaint little town last year and worked on a Habitat for Humanity House.  We have been hosting Marquette University for just over 25 years.  Bridget was inspired to organize a trip for her University.   She was able to gather 23 students, all willing to give up going to the beach inexchange for a week of hard work.

Todays youth, give them a chance... they will surprise you!

The Dinner was Fabulous thanks to our Fantastic Moms and their generosity.   The students were so happy with the home cooked meal, they even asked for a few of the recipes.

Stephanie's Corn Souffle

1 can Cream of Corn
1 can Whole Corn
1 Jiffy Corn Bread Mix
1 Stick of Butter
8 oz Sour Cream

Mix all the ingredients together and place in a greased dish.   Bake at 350 degrees for 45 mins until golden.

DelRae's Spicy Fritos and Corn Recipe

3 cans corn, drained
1 can green chilis, drained
1 cup real mayo
1 bag chili cheese fritos

Mix the first three ingredients together and refrigerate a few hours before serving. Immediately before serving, mix in the bag of fritos and enjoy!

Thank You Card From the Students describing their deep LOVE of the food!
Thank You to both the MOPS and the Students!

Middle-Class Martha

Thursday, March 10, 2011

Milk Chocolate Ganache Bannana Bread Pudding in the CROCKPOT

Middle-Class Martha is back with a new crockpot recipe.  I did happened to notice a recipe for brownies in the crockpot in a popular food magazine.  This left me scratching my head slightly.  I can barely wait the 30 minutes for the brownies to be done in the oven.  I am fairly certain at some point during the 4 hour SLOW cook period I would be eating half baked brownies with a spoon :) That thought makes me smile!  It also makes me think I need to post a homemade vanilla bean icecream recipe.

I do enjoy my SLOW cooker / Crockpot bread pudding recipes.  Mostly, because I am fast asleep during the cooking process and get to wake up to a wonderful breakfast.    I suppose someone could place the brownie mix in the crockpot and set the timer.  You could return home at the end of a hard day to a house that smells like brownies.  This also makes me smile and wish my ice cream maker had a timer.

Chocolate Ganache Bannana Bread Pudding in the Crockpot
Tres Sucre Chocolatiere Orginal Recipe:

1 pound loaf Wheat french bread left out to dry and cubed.
10 ounces Milk Chocolate chopped (or Dark Chocolate)
2 - 4 ounces of Milk Chocolate Chips
2 cups Heavy Cream
5 eggs
1 cup granulated sugar
1 tablespoon Cinnamon
1 ripe bannana mashed.
1 cup chopped pecans

1.  Butter inside of crockpot well.  Place Bread, Pecans and    
    Chocolate Chips in layers in the crockpot
2.  Place Chocolate in a bowl.   Bring Cream to just below a 
    boil on the stove over low heat.  Pour cream over the 
    chocolate and stir until completely smooth - Ganache :)
3.  In a large bowl beat the eggs, sugar, cinnamon and 
    mashed bannana together until blended.
4.  Incorporate the chocolate ganache and mix well.
5.  Pour chocolate and egg mixture over bread in crockpot.   
    Stir slightly making sure to press the bread
    down into the liquid.
6.  Cook in the crockpot on low for 3 - 4  hours.

Serve with Sauteed Bannanas (or fresh sliced), Spiced Rum sauce, Carmelized Pecans and fresh whipped cream.

Sauteed Bannanas

2 Tablespoon Butter
2 Tablespoon Brown Sugar
2 Bananas sliced

1.  In a skillet over medium heat melt butter and brown 
    sugar.  Slice bananas and lay slices on caramelized 
    sugar mixture for about 3 mins flip and repeat on other 
    side about a minute.  Remove from heat and set aside to 

Spiced Rum Sauce

1/2 cup Butter
1 cup Sugar
1/2 Cup half and half
2 - 3 Tablespoons Spiced Rum

1.  Combine Butter, Sugar and half and half in heavy sauce pan
2.  Cook over medium heat until sugar dissolves.
3.  Bring to a Boil
4.  Reduce heat and simmer for 5 mins.
5.  Remove from heat... cool and then add Rum

EASY Caramelized Pecans
1 Tablespoon Butter
1 Tablespoon Brown Sugar
1 Dash of Cinnamon (Optional)
1/2 Cup Pecans

1. Melt Butter in a skillet
2. Add Brown Sugar and Cinnamon.
3. Coat pecans with mixture and brown them.  Takes 2-3 mins

Spicy Carmelized Pecans
1 Egg White
1/4 Cup Brown Sugar
1 Dash Vanilla
2 Tablespoons Cinnamon
1/8 to 1/4 teaspoon Cayenne Pepper
2 Cups Pecans

1. Pre-Heat oven at 275
2. Beat Egg white until stiff
3. Add Brown Sugar, Vanilla, Cinnamon and Cayenne Pepper.  
   Stir Until Smooth.
4. Coat the Pecans with the Mixture
5. Bake until Browned 10 -15 mins.

Middle-Class Martha

Wednesday, March 9, 2011

Blogger Block

Middle-Class Martha has been suffering from Blog Fright or Bloggers Block or Blog-xiety.  I had some success with my blog and began taking a blog class, only to find out I should be posting once a week not everyday and my layout should be light background with dark text.  I am basically breaking all of the rules of blog-gagement.  I even visited a few of my followers blogs.   I came face to face with very professional blog sites that had dazzling pictures, fabulous writing and I felt frozen.  

I have been busy in the kitchen however, making Chocolate Bannana Bread Pudding in the crockpot, creating Strawberry Lemonade, Blueberry and Sloe Gin Fizz Truffles, Macaroons and Petits Fours.

This is my attempt at scaring my blog fright away...It works for hiccups, right?

I think I see the light at the end of the blogging tunnel or is it the beginning?

Middle-Class Martha