FoodAskew |

Submitted by CS Catering Equipment
Serves 6-8

Ingredients

Directions

1. Preheat your oven to its lowest setting, no higher than 200°F.
2. Slice your bread thickly. You can use white bread, challah, cinnamon bread, Hawaiian bread, brioche or any bread other than aggressively savory types such as sourdough, rye or whole wheat.
3. Lay your bread slices out on a baking sheet. You may need more than one baking sheet. Place the bread in the oven & let it sit for 20 minutes. Turn the slices over & let the bread sit for another 20 minutes. This dries out the bread, allowing it to soak up the fruit juices without becoming soggy. You can also lay the bread out on sheets & let it sit on the counter overnight to air dry.
4. While the bread is drying, wash all of your fruit & drain it well.
5. Pull the tops off the strawberries. Slice the strawberries thickly.
6. Slice the plums & discard the pits.
7. Place the strawberries, plums & blueberries into a large saucepan. Add the orange, raspberry or almond liqueur for a richer dessert, if you like. Gently stir in the sugar & cinnamon. Heat the mixture to a simmer & let it cook for 5 minutes.
8. Stir in the raspberries & remove the fruit from the heat.
9. Cut the crusts off the bread.
10. Line your casserole dish with cling wrap, making sure that at least 2″ overhangs the edge. You may need to lay one sheet across the width & one across the length.
11. Press half of the ‘crustless’ bread slices into the bottom of the casserole dish. Arrange them with the edges overlapping so that they make a complete crust.
12. Use a slotted spoon to scoop the fruit out of its bowl & into the casserole dish on top of the bread. Keep the leftover juices, because you’ll use them later.
13. Arrange the other half of the bread loaf on top of the fruit. Press it down firmly.
14. Cover the bread completely with cling wrap. Place a plate that fits just inside of the casseroles dish on top of the cling wrap. Weight it down with two or three small cans of soup or a large can of tomatoes. Refrigerate the pudding for 8 hours or overnight.
15. Take the pudding out of the refrigerator & remove the cans and cling wrap. Turn the pudding out onto a serving plate & remove the cling wrap. Pour the reserved juices over the pudding & sprinkle just enough sugar on top to lightly coat it.
16. Cut the pudding into wedges & serve it with whipped cream & fresh mint for a garnish.

Chef’s Note: The best way to ensure an absolutely perfect dessert is to use top of the line food prep machines, so we suggest that you check out the variety of reliable & economical kitchen essentials available at CS Catering Equipment.

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Submitted by Chacko’s Kitchen
Serves 4-6

Main Ingredients

Garam Masala Ingredients

Directions

1. Clean & cut the beef into 1″ cubes. Drain.
2. Peel & finely slice the shallots.
3. Finely slice the tomatoes & store separately.
4. Peel, wash, & cut the potato & carrot into 1″ cubes.
5. Heat 2 tbsp cooking oil in a non-stick pan. Add the Garam Masala ingredients & saute for 1 minute.
6. Add shallots (reserving about 1 tbsp) & saute until translucent, taking about 5 minutes.
7. Add the drained, cubed beef, potato, & carrot along with the turmeric, salt, & pepper. Saute until all sides are seared & lightly caramelized and browned.
8. Add the tomatoes, green chillies, & ½ the coconut milk. Transfer to a pressure cooker & cook on high heat until 1 whistle, reducing to a medium flame. Continue to cook for 20 minutes & then 10 more minutes on low flame.
9. In a separate non-stick pan, heat the remaining oil & saute the reserved shallots & curry leaves. Add the remainder of the coconut milk & bring to a boil on medium heat. Remove from heat.

Chef’s Note: Once you’ve added the coconut mil, be sure not to boil it too long or else the milk may curdle. You can substitute yogurt or plain milk for the coconut milk for health reasons.

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Submitted by Gary Floyd
Serves 20

Ingredients

Directions

1. Bake the two gingerbread mixes according to the directions on the package.
2. Prepare the pudding according to the package directions & set aside to cool.  When fully cooled stir in the pumpkin pie filling, brown sugar, & cinnamon into the pudding.
3. Pour ½ of the pudding mixture over one gingerbread & add a layer of whipped topping.  Repeat with the remaining gingerbread & pudding mixture with the whipped cream.
4. Sprinkle the top with crushed ginger snaps if desired & refrigerate overnight.

Chef’s Note: An optional serving method would be to place the layers in a punch bowl.

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Submitted by Kitty Ritenour
Serves 6-8

Ingredients

Directions

1. Preheat oven to 350°F. Grease a bunt or tube pan.
2. Mix sugar & cinnamon in a large resealable plastic bag.  Cut biscuits into quarters.  Shake 6-8 biscuit pieces in the mixture.  Arrange the pieces in the bottom of the pan.
   
3. Sprinkle each layer with raisins & optional nuts. Continue the process until all biscuit pieces are coated & placed in the pan.
4. In a small pot, over medium heat, melt the margarine with the brown sugar. Boil for 1 minute. Pour over biscuits.
5. Bake for 35 minutes. Remove from oven & let cool in pan for 10 minutes. Turn out onto serving dish/platter.

Chef’s Note: Do not cut the bread! It’ll pull apart easily!

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Submitted by Sara Brown
Makes 8 Cups

Ingredients

Directions

1. Pre-heat oven to 300°F. Grease an edged baking pan with butter or non-stick spray & set aside.
2. In a saucepan or microwave-safe bowl, heat butter, brown sugar & cinnamon until butter is melted. Stir until blended.
3. In a large bowl combine Crispix, animal crackers, & honey bear-shaped crackers or cookies. Toss to combine.
4. Pour butter over mixture & toss to coat.  Evenly spread mixture on the baking pan.
5. Bake for 30 minutes, stirring every 10 minutes. Remove from heat & allow to cool to room temperature.
6. Store in an air-tight container. 

Chef’s Note: Instead of Crispix & Bite-Size Shredded Wheat, use 1 c. each Rice Chex, Corn Chex & Wheat Chex.

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