Norwish Recipes

Holly's Butter scotch Pudding  with  Salted Caramel Sauce 3/4 C sugar 1/4 C water 1/4 C whipping cream 1/2 C packed golden brown sugar 1/3 C cornstarch 1 t salt 3 C whole milk 4 large egg yolks 1/4 C unsalted butter cut into small pieces (room temp) 1 t vanilla Stir 3/4 C sugar and 1/4 C water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber color, occasionally brushing down the sides of pan with wet pastry brush and swirling pan.  Remove from heat.  Add cream (mixture will bubble vigorously).  Stir until smooth.  Set caramel sauce aside. Mix brown sugar, cornstarch, and salt in heavy medium saucepan. Gradually whisk in milk. Stir over medium low heat until mixture thickens and boils, about 8 mins.  Remove from heat.  Whisk in caramel sauce.  Whisk egg yolks in large bowl to blend.  Gradually whisk 1 cup warm car...

Baked Cream Cheese Toast 12 pieces cubed white bread 12 eggs 1-2 pkg. cream cheese 2 C. milk ½ C. maple syrup  1 t cinnamon Mix eggs, milk, and syrup.  Layer ½ of bread cubes in a  19 X 13 pan.  Put cream cheese on and then layer again with the rest of bread.  Pour liquid over.   Cover tightly and refrigerate over night. Bake @ 350, 30 minutes covered and 30 minutes uncovered. Serve with fresh fruit (peaches, strawberries or blueberries) whipped cream and Buttermilk Syrup! *Laurie gave me this recipe and it included blueberries in the french toast and was served with a homemade blueberry syrup.  I loved it, but none of the kids did, so it has evolved to this.  I still get my fruit, it's just on top.  Compromises.  But this is such a delicious make ahead breakfast!  Usually comes out for General Conference.

 Oriental BBQ Pork 2 T brown sugar 2 T soy sauce 1 lb boneless pork cut into thin strips Mix together above ingredients and marinate for 30 minutes. 6 oz spaghetti noodles 1 C fresh pea pods (whole or cut in half) 1 C matchstick carrots (or julienned) 1/4 C green onion sliced 1 T sesame seeds Cook noodles, in last minute, throw pea pods and carrots in to cook. Pour into strainer and rinse cold. Put in a large bowl and add green onions.  Cook pork about 5 minutes until no longer pink. Add to noodles.  Toss with dressing and sprinkle with sesame seeds.  Refrigerate 2-3 hours.  Serve cold or reheat. Dressing: 2T  vegetable oil 3 T soy sauce 2 T sugar 1 t ginger root   I love it cold, but it rarely is made that far in advance and kids love it way more warm.  But the flavor does get better with some time.