raspberry bread pudding with vanilla sauce

http://www.winnerdinners.com/raspberry-bread-pudding-with-vanilla-sauce/
https://www.pinterest.com/winnerdinners2/

Raspberry Bread Pudding with Vanilla Sauce
Recipe Courtesy of Amy Turner/Slightly Adapted by Winner Dinners
Serves about 12

BREAD PUDDING:
1-1/2 loaves (24 ounces each) white bread
1 quart heavy cream
3 cups sugar
1 egg, lightly beaten
1 teaspoon vanilla

FRUIT FILLING:
5 cups frozen raspberries with juice (generic and store-brand raspberries are not recommended as they have too much liquid)
1 cup sugar
1/2 cup apple juice

VANILLA SAUCE:
2/3 cup butter
2-1/2 tablespoons flour
1-1/2 cups heavy cream
2 tablespoons white sugar
1-1/2 tablespoons packed brown sugar
tiny pinch of salt
pinch of cinnamon
1 teaspoon vanilla

Cut the bread into 1-1/2 inch cubes.  In a large bowl, combine the cream, sugar, egg, and vanilla.  Add the bread cubes to the cream mixture, coating the bread well.  Let stand for 30 minutes, stiring occasionally, to allow cream to absorb completely.  Meanwhile, combine the raspberries, sugar, and apple juice, stirring until the sugar is dissolved.  Preheat the oven to 375.  In the bottom of a 9×13 DARK baking dish, spread 3/4 of the bread mixture.  Pour the fruit filling over the bread mixture, spreading evenly.  Top with the remaining bread.  Place foil in the bottom of your oven in case the pudding boils over a little bit.  Bake for 35-40 minutes at 375 or until lightly browned.  Meanwhile, prepare the vanilla sauce.  Over medium heat, melt the butter, and add the flour.  Stir about 8 minutes, but do not let it brown.  Add the cream, sugar, brown sugar, salt, and cinnamon and boil till mixture is thick.  Remove from heat and add vanilla.  Serve the sauce over the pudding.

very berry pie/

http://www.winnerdinners.com/very-berry-pie/
https://www.pinterest.com/winnerdinners2/

Very Berry Pie
A Winner Dinners Original Recipe
Makes 1 pie

12 ounces fresh blackberries
6 ounces fresh blueberries
6 ounces fresh raspberries
1-1/3 cups sugar
1/4 teaspoon salt
1/3 cup tapioca (like Minute tapioca)
pastry for a two-crust pie (homemade or store bought)

Preheat the oven to 375.  Wash the berries and place them in a large bowl.  In a separate bowl, mix together the sugar, salt, and tapioca.  Pour the sugar mixture on top of the berries and gently mix.  The berries will look white and the sugar mixture will not completely dissolve.  Place the bottom pastry in a pie pan and fill with the berries, making sure that the sugar mixture is distributed evenly around the pie.  Add the top crust and flute the edges as desired.  Poke a few holes in the pastry with a fork to allow steam to escape.  Bake for 45 minutes or until golden brown.  If the pie crust isn’t browning, you can remove it from the oven after 30 minutes

Brownie and Candy Cane Ice Cream Baked Alaska

http://www.completelydelicious.com/2012/12/brownie-and-candy-cane-ice-cream-baked-alaska.html

Ingredients

For the ice cream:
2 cups (450 ml) heavy cream
1 cup (225 ml) whole milk
3/4 cup (150 grams) sugar
Pinch salt
1/2 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup crushed candy canes
Red food coloring
For the brownie:
1/2 cup (113 grams) unsalted butter
3 oz unsweetened chocolate, chopped
1/2 cup (100 grams) sugar
Pinch of salt
2 large eggs
1 teaspoon vanilla extract
3/4 cup (100 grams) all-purpose flour
For the meringue:
4 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup (100 grams) sugar
Instructions

In a small saucepan, combine the 1 cup of heavy cream, the sugar and salt. Heat until steaming, while stirring to dissolve the sugar. Remove from heat and pour into a large bowl. Add the remaining cream, milk, vanilla extract and peppermint extract. Chill thoroughly in the fridge.
Meanwhile, make the brownies. In a medium saucepan, melt the butter and unsweetened chocolate. Remove from heat and add the sugar and salt, stirring till combined. Add the eggs one at a time, stirring after each. Add the vanilla. Add the flour and stir until just combined.
Pour brownie batter into an 8-inch round pan that's been lined with parchment paper or greased foil. Bake at 350 degrees for 25-30 minutes, until edges are set. Remove from pan and let cool completely.
Remove ice cream mixture from the fridge and chill in an ice cream machine according to manufacturer's instructions, adding the red food coloring and crushed candy canes during the last 5 minutes of churning.
Line a medium sized bowl with an 8-inch round rim with plastic wrap. Pour the churned ice cream into the bowl and spread until even. Top with the brownie (top-side down), making sure it is flush against the ice cream. Freeze until hard, at least 3 hours.
In the bowl of a stand mixer fitted with a whisk attachment, make the meringue. Whip the egg whites, cream of tarter and pinch of salt on high speed until foamy. Continue beating while slowly adding the sugar. Whip to stiff peaks.
Remove the brownie and ice cream from the freezer. Invert the bowl onto a cake stand or display plate and lift the bowl away from the brownie and ice cream, using the plastic wrap to pull it out, as necessary. Remove plastic wrap. Cover the domed brownie and ice cream with the meringue, using a knife to create decorative swirls. Use a kitchen torch to toast the meringue, making sure not to burn it.
Serve immediately or return to the freezer if serving at another time. Let the baked alaska sit at room temperature 15-20 minutes for easy slicing.
Notes: You may use the oven broiler to toast the meringue. Set it on an oven rack in the middle or bottom of the oven (depending on how tall your baked alaska is). Watch it very closely to make sure it doesn't burn. The top will toast faster than the sides.

Minto-me. Sou um rasgo de impudor.
Represa vazia, muita água. Está
a começar a esquecer-me, diz-me
que o esqueça, que
esqueça todo o dia, o longo dia,
por isso penso: esquece.
Lenço rasgado, uma algibeira, uma gare
de comboios vários em que
alguém chora. Ainda bem
que não sou eu a que amontoa
gotículas de constituição salina na cara.
Eu esqueço.

Concha García

Frida Khalo