Category Archives: Desserts & Treats

Karl’s Mango Rice Pudding

Daughter Eilene had wanted Thai mango rice, but we were ordering dinner from a Chinese restaurant. Mother and daughter went on about how much they liked mango—personally I can take it or leaver it. To please them, I decided to make mango rice pudding.

Karl’s Mango Rice Pudding

Karl’s Mango Rice Pudding

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Jan’s Ruby Chocolate Mousse

For me Claudia’s Chocolate Mousse is the mousse by which all others are judged. It is however, not a health food. Jan has started to make it on anyone’s birthday. Jan spent years perfecting the techniques of making the mousse, but she got bored with making just “chocolate” mousse. She now make a different variation every time she make it.

Jan’s Ruby Chocolate Mousse

Jan’s Ruby Chocolate Mousse

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Karl’s Cinnamon Sugar Monkey Bread II

Wife Jan has a former student coming in as a guest speaker. When he was a student he had a chance to take some of my monkey bread home to his son. he asked if I would make more—how could I refuse?

Karl's Cinnamon Sugar Monkey Bread II

Karl’s Cinnamon Sugar Monkey Bread II

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Karl’s Bread Pudding

I had been planning to make cheese fondue for a Sunday dinner when Daughter Miriam begged off at the last minute. While I had not yet grated the cheese, I was left with a whole loaf of French bread cut into little cubes. I needed to think of something to do with these, if I was not going to dip them into melted cheese sauce. I could make salad croutons, a cheese strada, or bread pudding. Wife Jan is very fond of bread pudding.

Karl’s Bread Pudding

Karl’s Bread Pudding
We wuz hoongry

Note: While none of us children copied down her recipe, this close to what my mother Claudia would have made as I was growing up.

Karl’s Bread Pudding

Ingredients

4 eggs
1 cup half and half cream
2 Tbs. butter, melted
2 Tbs. Karl’s Orange Infused Sugar
1 tsp. cinnamon, ground
1 tsp. vanilla extract
½ tsp. nutmeg, fresh grated
½ tsp. kosher salt
Pinch cloves, ground

1 loaf French bread, cubed
½ cup currents

Directions

1. Put the eggs in a large mixing bowl and whisk them lightly.

2. Whisk in the cream and melted butter into the eggs.

Tip: The butter will most likely congeal into little lumps, but do not be concerned with this.

3. Add the sugar, cinnamon, vanilla, nutmeg, salt, and cloves.

4. Whisk to mix the ingredients.

5. Add the bread cubes and currents.

6. Fold the bread and fruit into the wet ingredients.

Note: This mixture will be really wet. This is as it should be.

7. Pour the pudding mix into a Pam-ed, or buttered, casserole dish that is large enough to take all of the pudding.

Tip: You want at least a quarter of an inch between the top of the pudding and the lip of the casserole. Otherwise, it might spill over onto your oven as it bakes. I always bake with a large baking tray on the lower rack to catch any drips.  It is easier to clean a baking tray than a whole oven.

8. Let the pudding stand for ten to 15 minutes.

Tip: This rest allows the bread and almond meal to absorb some of the excess liquid.

Note: My mother would usually prepare the dish to this point the night before and let it soak, covered, overnight.

9. Cover the casserole with the lid—if it has one—or with aluminum foil.

10. Preheat the oven to 350° F

11. Put the bread pudding in oven and bake for 25 minutes.

Tip: Until the center no longer jiggles loosely, but it is still not completely set.

12. Remove the foil and switch the oven to broil—still at 350° F.

13. Broil for another 15 minutes, until the top is golden brown and an inserted toothpick comes out clean.

14. Let the pudding cool for ten minutes and scoop out to serve warm or chill completely and serve as slices.

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Filed under Breakfast, Desserts & Treats

Karl’s Coconut Rice Pudding

I have dozens of pictures on my desktop of dishes I that have created and never gotten around to posting. Rice pudding is a comfort dessert in our house. When one of my girls has had a rough day they ask for rice pudding. Over the years, I have made many variations—1, 2, 3, 4, 5, 6, 7, 8, 9, and 10. I had bought some shredded coconut for another dish, but when it came time to use it I was not able to find where I had put it away. Having found it I decided to use it in a rice pudding.

Karl’s Coconut Rice Pudding

Karl’s Coconut Rice Pudding

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Karl’s Ginger White Peach Jam II

Wife Jan has started research for her next book and is interviewing the denizens of Silicon Valley again. She cannot afford to pay the people who talk to her, but she wanted to show her appreciation for taking up their time. She asked me to whip up some jam to give them. It is stone fruit season, so white peach jam seemed appropriate.

Karl’s Ginger White Peach Jam II

Karl’s Ginger White Peach Jam II

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Jan’s Father’s Day Orange Oatmeal Chocolate Chunk Cookies 

Adapted from Quaker Oats Famous Oatmeal Cookies

Father’s day is here and wife Jan decided to make me cookies. While she wanted to make healthy oatmeal raisin cookies, I usually prefer chocolate chip. We compromised.

Jan’s Father’s Day Orange Oatmeal Chocolate Chunk Cookies 

Jan’s Father’s Day Orange Oatmeal Chocolate Chunk Cookies

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Claudia’s & June’s Peanut Butter Stuffed Dates

Note: I mentioned these treats in an earlier post and I felt I could not mention them without giving the recipe.

While I am sure that my mother was not the inventor of this dish—wife Jan insisted that her mother’s name be added to the title—it was a common holiday treat in our house growing up.  Sweet Medjool dates stuffed with crunchy peanut butter and dusted with powdered sugar says “Christmas” in my house. These are easy to make, but they do not last long—even when there are no children around.

Claudia’s & June’s Peanut Butter Stuffed Dates

Claudia’s & June’s Peanut Butter Stuffed Dates

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Karl’s Low Sugar Ginger Strawberry Jam II

The first time I made strawberry jam, wife Jan complained that it was too sweet. I cut the sugar way back and found I had to add some commercial pectin to get my jam to set. I had also tried adding some ginger and I found that it was not enough to rise above the  strawberry flavor. Boosting the amount of fresh ginger did the trick.

Karl’s Low Sugar Ginger Strawberry Jam II

Karl’s Low Sugar Ginger Strawberry Jam II

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Karl’s Apple Butter Rice Pudding

Rice pudding has become a comfort dessert in our house. When one of my girls has had a rough day they ask for rice pudding. Over the years, I have made many variations—1, 2, 3, 4, 5, 6, 7, and 8.

Karl’s Apple Butter Rice Pudding

Karl’s Apple Butter Rice Pudding

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Filed under California Fusion, Desserts & Treats