McCall House Bread Pudding

Bread Pudding

1 loaf bread cubed

6 Eggs

1 cup Cream

1 cup Milk

1/4 tsp Salt

1/2 cup Sugar

1 tsp Vanilla

I tsp cinnamon

1/4 tsp cloves

1 tsp ginger

1/2 tsp nutmeg

2 cups apple pie filling 

½ c. Butter, melted

¼ c. Sugar

In a large bowl beat eggs, cream, milk, salt, sugar, vanilla, cinnamon, cloves, ginger and nutmeg  

Add bread and mix well so each piece gets

fully coated

Stir in 1 cup apple pie filling

Butter 9x13 baking dish 

Pour in the bread mixture and gently flatten the top

Spread other 1 cup apple pie filling on top

Mix the ¼ c. sugar with the melted butter 

Pour evenly over the top

Cover with foil and refrigerate overnight

Heat oven to 375F and bake pudding covered 30 minutes

Uncover and continue to bake 15-20 minutes until the top is lightly golden

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Apple Pie Filling 

Ingredients

10 apples

2 Tbsps lemon juice

1 cup brown sugar

3/4 cup granulated sugar

4 Tbsp cornstarch

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1 tsp vanilla 

Directions

Peel, core & dice apples 

Toss apples with lemon juice

In a large saucepan over medium heat, combine brown sugar, granulated sugar, and cornstarch and stir to blend

Stir in apples, cinnamon, nutmeg, and salt

Bring mixture to a simmer while stirring

Reduce heat to low and continue cooking while stirring for 20 mins

Stir in vanilla

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McCall House Cookie Recipes

 Butter Pecan Shortbread

3 c. Pecans, chopped

2 c. Butter, divided

1 1/3 c. white sugar

4 tsp. Vanilla

½ tsp. salt

4 c. Flour

1.

In a heavy saucepan, cook 1 cup of the butter over medium heat stirring gently until the

butter is golden brown. Remove from the heat and mix in the remaining 1 cup of butter.

Transfer to a bowl and chill until butter is just barely solid.

2.

Heat oven to 350F. Beat butter and sugar until light and fluffy. Add vanilla and salt and

beat to combine. Mix in flour until the dough comes together but is still crumbly. Fold in

the pecans.

3.

Portion the dough using a 2-tablespoon scoop. Bake cookies for 12-15 minutes until they

are golden brown. Dust with powdered sugar as soon as they come out of the oven. Cool

before serving.

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Lemon Crinkle Cookies

1 c. Butter, softened

1 ¾ c. White sugar

2 Eggs

2 Tbs. Lemon juice

1 Tbs. Lemon zest

1 tsp. Vanilla

3 Drops yellow liquid food color

3 c. Flour

1 tsp. Baking powder

¼ tsp. Baking soda

¼ tsp. Salt

1 c. Powdered sugar for coating

1.

Beat butter and sugar until light and fluffy. Add eggs, vanilla, lemon juice, lemon zest,

and food color. Mix until smooth.

2.

Sift in flour, baking powder, baking soda, and salt; beat well.

3.

Chill the dough for 30 minutes before scooping into 2 Tbs. balls. Roll the dough balls in

powdered sugar before placing on a lined baking sheet 2 inches apart.

4.

Bake at 350F for 10 minutes.

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