Ingredients

• 1/2 loaf French bread, torn into small pieces
• 4 cups whole milk
• 4 eggs
• 1 1/2 cups plus 1/3 cup sugar, divided
• 1 tbl. vanilla
• 1 stick butter, divided
• 1/2 pint whipping cream

Directions

1. Soak bread in milk.

2. Cream eggs and 11/2 cups sugar. Add vanilla, 1/2 stick melted butter and the bread mixture. Combine. Place in an ungreased 9×13-inch baking dish and bake in a preheated 350-degree oven for about 40-45 minutes, or until mixture is firm.

3. To make topping, combine whipping cream, 1/2 stick of butter cut into small pieces and 1/3 cup sugar.

4. Set oven to 425 degrees and pour topping over mixture in baking dish. Bake for about 5-10 minutes until browned. Mixture may get a little watery.

Note – One (14-oz.) can of sweetened condensed milk can be used for the topping in place of the whipping cream, 1/2 stick of butter and 1/3 cup of sugar.

Ingredients

• 2 cups heavy cream
• 1 cup sugar
• 2 1/2 tsps. unflavored gelatin (1 packet of Knox gelatin)
• 2 cups sour cream
• 1 tsp. vanilla
• 2 (10-oz.) pkgs. frozen raspberries, thawed

Directions

1. In a saucepan, combine heavy cream, sugar and gelatin. Heat gently until gelatin and sugar are dissolved.

2. Remove from heat and cool until slightly thickened, about 10 minutes. Mixture will be thin but thickens when refrigerated.

3. Stir in sour cream and vanilla. Spoon into individual serving bowls. Chill. Serve topped with raspberries.

Ingredients

• 1 can condensed milk
• 1/2 cup milk
• 1/2 cup butter or margarine
• Pinch of cinnamon
• 1 1/2 cups baking mix
• 1 tsp. vanilla
• 15 oz. can peaches

Directions

Preheat oven to 35°.

2. Melt butter, set aside.

3. Drain peaches; reserve juice.

4. Grease 13x9x2 pan, place drained peaches in pan. Pour can of condensed milk over peaches.

5. Combine baking mix, cinnamon, vanilla, milk and saved juice in a bowl. Pour over peaches and condensed milk. Add melted margarine. Stir only three times.

6. Bake 15 minutes and score, continue baking for a total of 20 to 25 minutes or until golden brown.

7. Serve warm or cold with vanilla ice cream.

Ingredients

• Milk – 900 ml (1½ pints)
• Creamed coconut – 40g (1½ oz)
• Ground cinnamon – ½ tsp
• Ground cloves – pinch
• Pudding rice – 75g (3 oz)
• Brown sugar – 25g (1 oz)
• Fresh fruit – chopped, to serve

Directions

Place the milk, coconut and spices in a pan. Heat until the coconut has dissolved.

Add the rice and sugar and bring to the boil. Simmer for 30 minutes until the rice is tender. Stir occasionally.

Serve hot with chopped fresh fruit.

Ingredients

• 1 pint chocolate ice cream, softened until spreadable but not melted
• 1 scant cup Nutella
• 2 pints coffee ice cream, softened until spreadable but not melted
• 8 whole toasted peeled hazelnuts

Directions

Have ready 8 ramekins with a 5- to 6-ounce capacity. Spread 1/4 cup chocolate ice cream in the bottom of each ramekin. Drizzle 2 teaspoons Nutella evenly over the chocolate ice cream. Spread 1/2 cup coffee ice cream in each ramekin. Smooth the top. Freeze the ramekins until the coffee ice cream is firm, about 30 minutes. Removing only 4 ramekins from the freezer at a time, spread a smooth layer of Nutella over the coffee ice cream. Place a hazelnut in the center of each filled ramekin. Freeze the ramekins just until the topping is firm, about 15 minutes. Serve.

TO FREEZE AHEAD: Wrap each ramekin tightly with plastic wrap. Gently press heavy aluminum foil around each ramekin. Label with date and contents. Freeze up to 2 weeks.

TO SERVE: Unwrap the ramekins and let sit at room temperature 5 to 10 minutes to soften the ice cream slightly. (Back to Menu)