Kneader's Raspberry Bread Pudding

by Sandra Watrous

Several ladies got to taste this delectable dessert made by Sister Watrous.  Everyone loved it!

Serves 18-20

Cream Mixture:

1 1/2 loaves aged, white bread, cut into 1 1/2 inch cubes
4 cups heavy cream
3 cups granulated sugar
1 egg
1 teaspoon vanilla extract

Raspberry Filling:

5 cups raspberries, fresh or frozen
1 cup granulated sugar
1/2 cup apple juice

Vanilla Sauce:

1 1/3 cups unsalted butter
5 tablespoons flour
3 cups heavy cream
2 teaspoons vanilla
1/3 cup granulated sugar

1. Preheat the oven to 375 degrees F. In large bowl combine cream, sugar, egg and vanilla extract. Add bread cubes to the cream mixture. Mix until all of the bread cubes are well coated. Let sit for 30 minutes so the bread can soak up the cream mixture. Stir every five minutes.

2. In a medium bowl, combine the raspberries, sugar, and apple juice. Stir until the sugar is dissolved.

3. Layer a 9x13 baking dish 3/4 full with bread mixture, pour raspberry filling over bread mixture, spreading evenly, top with remaining bread. Place in the oven and bake for 40 minutes.

4. While the bread pudding is baking, make the vanilla sauce. In a medium sauce pan, melt butter and add flour. Stir for about 10 minutes or until the sauce has a nutty aroma, do not brown. Add cream and sugar and boil until mixture is thick, remove from heat and add vanilla extract.

5. Remove bread pudding from oven and cool for 10-15 minutes. Serve warm and top with vanilla sauce.

White Bean Chicken Chili

by Cherry Rush

Fall is here and our family has had lots of soup lately. With Greg's diet restrictions, it can sometimes be hard finding something the girls will eat! But we love this because it's fast and easy!

1 tablespoon olive oil
1/2 cup diced onion
2 (14.5 ounce) cans Great Northern Beans, rinsed and drained
2 cups cooked, diced chicken (or turkey)
2 cups chicken broth
3/4 cup salsa 
1 teaspoon dried oregano
1/2 teaspoon celery salt
1 1/2 cups shredded mozzarella cheese (or to taste.  I usually reduce this to cut down on calories and it still        tastes great!)

In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.

Cinnamon Rolls

by Gina Houghton

These were the rolls Gina taught us how to make at Souper Saturday!  Delicious!

In bowl:
Dissolve 4 T yeast and 1 T sugar in 1/2 cup warm water.

In saucepan:
Scald 3 cups milk, then add 1-1/2 cups water and 1-1/3 cups butter

In mixing bowl:
Stir together:
-1 cup potato flakes (or pearls)
-1 T salt
-1 cup sugar
-6 beaten eggs

Then add scalded milk mixture to potato mixture.  Mix well.  Then add 3-4 cups flour.  Mix well.  Add yeast that has fully raised.  Mix well.  Continue adding flour until dough pulls away from sides of mixing bowl, about 10 cups total-give or take.

Spray or grease large bowl and place dough in.  Cover with a wet, warm towel.  Let raise for 1 hour, then punch down.  Roll out on floured counter until about 1/4" thick.  Melt 1 stick butter and pour over dough.  Spread with hand, then sprinkle with cinnamon-sugar mixture.  Leave plan or add raisins or chocolate chips.

Start rolling up on one end and roll all the way across to the other side, keeping it tight as you go.  to cut, use twine or dental floss.  Slide it under the dough about 1/2" to 1" from the end. Cross at the top and pull.  Place on a cookie sheet; let raise until doubled in size.  Bake.

Frost with cream cheese frosting.