Bread Pudding with Godiva Sauce

                                                                                                                 


Eph.1:21-23

21 far above all rule and authority and power and dominion, and above every name that is named, not only in this age but also in the one to come. 
22 And he put all things under his feet and gave him as head over all things to the church, 
23 which is his body, the fullness of him who fills all in all.



1loaf of raisin cinnamon bread
3/4 c sugar
4 eggs
1 c half and half
1 c milk
½ t allspice


Tear bread into small chunks. Whisk eggs, allspice and sugar together until sugar is dissolved. Add ½ and ½ and milk slowly. Saturate bread with milk-egg mixture. Bake in a greased 13x9 pan in a preheated 350 degree oven until browned, about 30 minutes.

Godiva Sauce
1 c powdered sugar
1 T Godiva liqueur
1 T Left over coffee from breakfast
1 c Cool whip
Slowly add 1 T coffee and the Godiva to sugar using a whisk. Fold in cool whip.  Keep in the fridge.

Beef and Udon Noodles

                                                                                                                   





Matt.27:1 When morning came, all the chief priests and the elders of the people took counsel against Jesus to put him to death.

1 package dried udon noodles
10 ounces steak, sliced for stir-frying
2 t cornstarch
¼ cup + 1 T mirin (keep divided)
3 T regular soy sauce)
2 T sugar (more to taste)
2 cloves garlic, minced
1 T minced ginger
½ pound broccoli, cut for stir-frying
1 ounce mushrooms
1 T sesame seeds, toasted
If using dried noodles, boil them first for about 3 or 4 minutes less than indicated on the package. You’ll cook them further when you stir-fry them. Drain and rinse them with cold water. Allow them to drain well and toss them with a little oil if you aren’t ready to us them right away.

In a small bowl, combine the sliced beef, cornstarch and 1 T mirin. Mix well and allow marinating for 10 minutes or so while you prepare the other ingredients.

Make the sauce by combining the remaining mirin, soy sauce and sugar. Stir well to dissolve the sugar.

Once all your ingredients are ready, heat a wok over high heat. When hot, add about 1 to 2 T oil (try refined sesame oil, it’s appropriate for stir-frying). When heated, throw in the marinated meat and garlic. Quickly stir-fry until just no longer pink, but not until done. Remove from the wok and set aside. Add a little more oil if necessary then add the ginger, broccoli, and mushrooms. On top of that add the cold, drained noodles. Stir-fry without over-stirring for about 2 minutes. The noodles should begin to take on some color and the broccoli should begin to soften. Once the noodles are warmed through, add about half of the sauce and allow the noodles to absorb it. Covering the wok helps this go a little faster. Then add the beef back in and the remaining sauce. Once the sauce is absorbed and the beef is cooked through, you’re done!

To serve, sprinkle with the toasted sesame seeds.

Pull Apart Coffee Cake

                                                                                                                                     

Matt.28:6 He is not here, for he has risen, as he said. Come, see the place where he lay.

2 boxes of frozen puff pastry, thawed

Lemon Sugar Filling

1/2 cup granulated sugar

Zest of three lemons

1 tablespoon finely grated orange zest

2 ounces unsalted butter, melted

Tangy Cream Cheese Icing

3 ounces cream cheese, softened

1/3 cup powdered sugar

1 tablespoon whole milk

1 1/2 tablespoons fresh lemon juice

Mix the sugar, lemon zest, and orange zest.  Preheat the oven to 350°F. Grease a 9″x5″ loaf pan.

Forming the loaf:  Use a pastry brush to thickly coat the dough with the melted butter. Use a pastry cutter to cut each package of puff pastry into 6 strips. Sprinkle 1 ½ T lemon sugar over each strip and press sugar into pastry. Continue until you have a stack of 6 strips stacked on top of each other. Cut into 3 stacks and stand the squares on their side to bake.

Bake the loaf for 20 minutes and then check to make sure that top isn't browning too quickly. If it is, just cover the top of the loaf with tinfoil and continue baking. My loaf took a little over 40 minutes to bake completely. When done, transfer to a wire rack and let cool in the pan for 10 to 15 minutes.

Meanwhile, make the cream cheese icing. Beat the cream cheese and powdered sugar in a medium bowl with a wooden spoon until smooth; add the milk and lemon juice. Stir until creamy and smooth. Spread over the warm bread (you might want to put some plastic wrap or parchment paper under the bread to catch the drips)

Macie's Corn Souffle

                                                                                                                 

Matt.26:28 for this is my blood of the covenant, which is poured out for many for the forgiveness of sins.

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 3/4-ounce) can cream-style corn

1 (8-ounce) package corn muffin mix (recommended: Jiffy)

1 cup sour cream

1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.  Let stand for at least 5 minutes and then serve warm.

Limoncello Mousse with a Cookie Crumb Crust

                                                                                                                                         

1 Samuel 15:22 
And Samuel said, “Has the Lord as great delight in burnt offerings and sacrifices, as in obeying the voice of the Lord? Behold, to obey is better than sacrifice, and to listen than the fat of rams.

4 Egg Yolks, plus 1 whole egg, beaten

 1 C. Sugar

 ½ C. Fresh Lemon Juice (about 3 lemons)

 Pinch of Salt

 ½ C. Unsalted Butter, room temperature

 ¼ C. Limoncello

 1 C. (35%) Whipping Cream

Cookie crust

Crushed biscotti or Graham crackers

Prepare by melting 1/2 c butter and adding the crushed cookies. Spoon into glasses.

Grahams-10 cookies

Biscotti- 6 cookies

Directions

In a saucepan over med heat, whisk together beaten egg yolks & whole egg, sugar, lemon juice & salt. Switch to a spoon & stir for 10-15 min, or till mixture thickens. It thickens up even more when cooled. Remove pot from heat & stir in butter, a few pats at a time, till incorporated. Stir in Limoncello till incorporated. If you want it perfectly smooth, strain . Let curd cool & thicken, stirring every so often, then cover & place in the fridge for 1 hr. Place crust in each of the 4 wine glass and let, in fridge, cool 1 hr. When curd is cold, whip whipping cream till stiff peaks form. In a lg. bowl, fold whipping cream into the lemon curd, reserving a few dollops of plain whipped cream for garnish. Spoon mousse into 4 wine glasses, top with a touch of whipped cream.