Blushing Bread Recipes

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BLUSHING MAID - GERMAN RASPBERRY DESSERT



Blushing Maid - German Raspberry Dessert image

This is a dessert with the typical German ingredient pumpernickel bread. It could be called a German version of tifle, and there are several variations of it. If you don't have pumpernickel bread, you can also use any other dark stale bread, as long as it's a hearty, slightly sweet one. For the raspberry schnaps you can also use kirsch or Chambord. If you can get hold of vanilla sugar, use 2 tablespoons of it or more to taste. This dessert is not very sweet! Cooking time is resting time.

Provided by Mia in Germany

Categories     Dessert

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

10 ounces raspberries, frozen
3 slices pumpernickel bread
2 ounces dark chocolate, chopped
2 tablespoons Chambord raspberry liquor, or
2 tablespoons cherry juice
1/2 cup whipping cream
10 ounces yoghurt, plain
2 tablespoons sugar
1 tablespoon vanilla

Steps:

  • Thaw the raspberries a little (they should not become too soft!).
  • Process the pumpernickel or bread to coarse crumbs, mix with chopped chocolate and put into glass bowl and soak with schnaps or juice.
  • Whip cream until stiff.
  • Cream yoghurt with the sugar and vanilla (or vanilla sugar).
  • Fold in whipped cream.
  • Pour yoghurt cream over soaked bread crumbs.
  • Top with raspberries and refrigerate for one hour or so (it tastes better if it's a bit soaked through).

DECADENT APPLE BROWN BETTY



Decadent Apple Brown Betty image

A favourite dessert of many. This makes good use of stale bread. Who knew that with such simple ingredients as bread, apples, butter, sugar.....you could make something so delicious and magnificent! It's magic! When rhubarb replaces the apples, it is known as Blushing Betty! Another example of North American Colonial thrift!

Provided by MarieRynr

Categories     Dessert

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 cups soft bread cubes (remove crusts)
7 tablespoons melted butter
3 cups sliced peeled tart apples (I used Granny Smith)
1 cup caster sugar
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/2 cup water
1 grated lemon, rind of
3 tablespoons lemon juice
light cream or vanilla ice cream, for serving

Steps:

  • Pre-heat oven to 180*C/375*F. Butter a shallow 1 ½ litre baking dish.
  • Place half the bread cubes in the prepared baking dish. Mix the remaining cubes with 2 TBS of melted butter and set aside.
  • Spread the apple slices over the bread cubes in the baking dish. Stir together the sugar, cinnamon, nutmeg, water, lemon juice, lemon rind and the remaining 5 TBS of butter. Stir until sugar is dissolved. Pour evenly over the apples, then top with the reserved bread cubes.
  • Bake in the pre-heated oven for 30 to 40 minutes, or until the apples are tender and the bread is well browned. If it is browning too quickly, cover lightly with foil. Serve warm or cold with cream or ice cream.

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