Cracker Barrel's Bread Pudding
 
  sugared pecans
2 Tbsp  butter
1 Tbsp  oil
2 oz.  pecan pieces
4 Tbsp  sugar
 
  plumped raisins
1/3 cup  raisins
1 cup  boiling water
1/2 cup  packaged shredded coconut
 
  dumplings
6 cup  water
1/2 cup  sugar
3 cup  bisquick
1 cup  milk
1 Tbsp  sugar
 
caramel sauce 
liquid from cooking dumplings 
1 cup packed light brown sugar, 
 
sugared pecans 
in small skillet combine 2 tablespoons butter and 
1 tablespoon oil, med-low heat, with 2-oz pecan pieces. stir only till 
heated and barely bubbly. sprinkle with 4 tablespoons sugar. 
stir briskly only till sugar dissolves, on low heat as these burn quickly! 
work fast. dump them into paper towel lined plate. 
spread out to cool while you prepare the rest. 
 
plumped raisins 
in small saucepan combine 1/3 cup raisins and 1 cup 
boiling water. cover pan with lid 20 minutes. drain and discard water. 
add 1/2 cup packaged shredded coconut to raisins. set aside. 
 
dumplings: in dutch oven combine 6 cups water and 1/2 cup sugar. bring to 
boil. while you wait for that to boil, combine in medium bowl, 3 cups 
bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to moisten 
thick dough. when water come to boil, drop dough by rounded tablespoonful 
into boiling water, making about 14 dumplings. cover pan with lid. simmer 
dumplings very gently 20 minutes. uncover and let cook another 10 minutes 
gently. baste often in the liquid, which is now becoming thickened and 
creamy looking. remove pan from heat. with slotted spoon remove half of 
dumplings to greased 8" square baking dish. sprinkle with pecans and 
raisins/coconut. arrange rest of dumplings over that. set aside. 
make sauce next. 
 
caramel sauce: strain remaining liquid into heavy 2 1/2-quart saucepan. 
bring to boil. stir constantly. add 1 cup packed light brown sugar, 
stirring vigorously, med-heat till it boils briskly 2 or 3 minutes or 
till sugar is completely dissolved and sauce drops from spoon in large 
drops rather than like water. it should be the consistency of smooth 
gravy. 
 
spoon sauce over dumplings filling dish right to the rim. cool 15 minutes. 
cover; refrigerate to serve within few days. micro warm servings or 
use cold with a scoop of ice cream on top of each. serves 6 to 8. 
 
-- 
(ID: 10694) Mirror: rec.food.recipes: Sat, Sep 27, 2003


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