Tag Archives: raisins

Whole Wheat Bread Budín

20 Nov

I had not shared this recipe with you guys because at some point… this recipe was helping me make a living. When I was still figuring out this thing of working by myself, on the side, I was baking some things under the KarmaFree Cooking banner. I baked lots and lots of carrot cakes, made tons of hummus, veggie dips and red bell pepper dips. I also baked a lot of these budíns… especially for my friend Vanessa, may she rest in peace!  She would order one from me almost every week…

This whole wheat bread budín is the Puerto Rican version of a bread pudding. The cool thing is it needs no egg custard to cook or any pre-soaking, like many recipes I have seen made at the Food Network. Just whiz the bread on the food processor, mix the rest of the ingredients and BAKE!!!

See why this was so cool to make for sale?? I hope you enjoy it as much as my friends enjoyed it when I was cooking for them…

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Whole Wheat Bread Budín

1 lb package of 100% whole wheat bread
1 quart of milk, I usually use a box of Parmalatt milk
2 cups brown sugar
6 tbs melted butter or you can use 5tbs of coconut oil too
1/2 tsp salt
1 tsp vanilla powder or extract
Cinnamon to taste
1 cup of raisins
8oz guava paste
  1. Process the bread in a food processor until you get crumbs.

2.  Transfer the bread crumbs to a large bowl and mix the rest of the ingredients, except the guava paste.

3.  Transfer to a 9 x 13 pan. I used to make this whole recipe to make 3 smaller size pans for sale. A lasagna pans is what the supply shop used to call this size. If I had one here I would measure it.

4.  Bake in a 350F oven for 45 minutes. I turn off the oven at 45 mins, but leave the pans in for an extra 10 minutes with the residual heat. That will ensure the budín is cooked, yet not too dry on the outside.

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5.  After the budín has cooled off a bit, in a small sauce pan, add the guava paste with a little bit of water to make it into a pourable spreadable sauce. Pour on top of the budín as a glaze.

You just serve it directly from the pan… cut it into squares and serve your guests or bake sale customers.

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Papaya Mango Fruit Cup

8 Aug

Here’s the fruit cup… redefined. Ever since I finished my July 4th retreat I’ve been on a fruit thing. I have always mentioned you how I need and want to eat more fruits, but I am sometimes lazy. I’m getting over the laziness now. I am trying to have 3-4 fresh fruits on hand to eat as breakfast or a a snack while watching TV. Costco helps because I need to buy fruit in bulk and makes me eat fruit every day, several times a day before they spoil on me…

My favorite fruit salads are made from acidic and sub-acidic fruits… citrus, berries, kiwis, pineapple, grapes, peaches, plums, etc. I have made two of these Acid Fruit Salads for you already… But I also sometimes enjoy a sweet fruit combination – Papaya and Mango.

Papaya and Mango are both very soothing fruits to your system. They’re perfect when you’re feeling under the weather stomach-wise. I like this combination when finishing my days of fasting.

PAPAYA AND MANGO FRUIT CUP

Papaya, cut into small pieces, about ¼ of a small papaya
Mango, cut into small pieces
Hanfdul of raisins
Drizzle of Honey or Agave Nectar
Sliced almonds, optional but highly recommended

You determine how much is enough for your appetite…is I never measure, as you already know. This is more assembling the components than a recipe, really.

  1. Mix all the fruits together in a bowl. Drizzle with a bit of honey to add a tad of sweetness.
  2. Sprinkle with sliced almonds. I didn’t have any the other day, but I wanted to share this with all of you…

 

What’s your favorite fruit salad combination? Please share yours…

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