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Pebbles Chocolate Bread Pudding
Pebbles Chocolate Bread Pudding
Posted by FootsieBear at recipegoldmine.com April 2001
Source: Dorothy Chapman - March 2, 2000 - A reader requested the recipe for Pebbles’ Chocolate Bread Pudding. Pebbles restaurants are located in Altamonte Springs, Lake
Praline Syrup
Praline Syrup
2 cups dark corn syrup1/3 cup dark brown sugar1/2 cup water1 cup pecan pieces1/2 teaspoon vanilla extract
Combine syrup, sugar and water in a saucepan over medium heat. Bring to a boil; boil for 1
Chocolate-sour Cream Fondue
Chocolate-Sour Cream Fondue
12 ounces milk chocolate, semisweet chocolate or sweet cooking chocolate1/4 cup half-and-half1/2 cup sour cream2 to 3 tablespoons orange-flavored liqueur, Kirsch, brandy, white cr?me de menthe, 2 teaspoons dry instant coffee or
Ro-tel Tomatoes
Ro-Tel Tomatoes
1 gallon ripe tomatoes, peeled and chopped2 large green bell peppers, chopped8 hot peppers, chopped3/4 cup vinegar3/4 cup granulated sugar1 1/2 tablespoons salt
Mix together and cook 45 minutes. Put in hot sterilized jars. Seal
Thermophilic Cheese Starter
Thermophilic Cheese Starter
The taste of the final product will vary slightly from that of a true cheese culture.
1. Start with 2 cups of FRESH milk. Heat it to 185 degrees F/85 degrees C) on the
Spiced Blackberry Jelly
Spiced Blackberry Jelly
Source: Gourmet Magazine - June 1967
4 cups blackberries1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/4 teaspoon mace1/8 teaspoon clovesGranulated sugar
In a saucepan mix together all ingredients EXCEPT sugar.
Cook the berries over low heat, stirring and crushing
Thyme Restaurant Chocolate Croque Monsieur
Thyme Restaurant Chocolate Croque Monsieur
Source: Bubala, chef at Thyme restaurant, Chicago, Illinois
Serves 6 people.
1 brioche bread loaf 1 small jar Nutella1 cup raspberry jam 3 tablespoons unsalted butter 1/2 cup powdered sugar
Warm the Nutella in
Thyme Restaurant Chocolate Croque Monsieur
Thyme Restaurant Chocolate Croque Monsieur
Source: Bubala, chef at Thyme restaurant, Chicago, Illinois
Serves 6 people.
1 brioche bread loaf 1 small jar Nutella1 cup raspberry jam 3 tablespoons unsalted butter 1/2 cup powdered sugar
Warm the Nutella in
Rhubarb Ginger Jam
Rhubarb Ginger Jam
2 pounds rhubarb (about 8 cups)2 cups granulated sugar1/3 cup fresh ginger, minced or grated1/2 vanilla bean, split with seeds scraped into pan
Place all ingredients into a large saucepan. Bring to a simmer.
Kansas City-style Baby Back Ribs
Kansas City-Style Baby Back Ribs
4 slabs skinned baby back ribs (about 1 1/2 to 2 pounds each)1 cup granulated sugar1/4 cup seasoned salt (Lawry?s? is preferred)1/4 cup garlic salt1/4 cup celery salt1/4 cup onion salt1/2