For our last Recipe of the Week installment, Mark has opted to make his brownies. We carry these in the food truck every day and, not gonna lie, the guys out at Morton love them.
These brownies are simple to make, but you do need to be careful, if you overcook them even a little they get hard quickly. Do it right and they stay moist and yummy for days (if they make it that long!). And, if you really think they need more, you can always top them off with the cinnamon cream cheese frosting!
While desserts have never been our “main course” with our catering business, we have found the sometimes the simplest of recipes can create quite a following. Make sure you stop by and get your own brownie this week!
The recipe this week is actually a dessert that will occasionally make it to family reunions on my dad’s side of the family. Truthfully, I’m not sure which one of my dad’s cousins I got this from, but I absolutely love this dessert.
Rhubarb Custard Bars are best completely chilled. Don’t get me wrong. There is not a single time I would turn down this tasty treat. When chilled, however, the bar will hold it’s form much better. It’s easier to serve and (most importantly for grazers like me) it’s more convenient to pick up and eat without a plate or fork. 🙂
I mean really. Who doesn’t love a crust that is made strictly from flour, sugar, and butter? And chilled? The whipping cream helps to cut the tartness of the rhubarb and then the topping is where the sweet comes in. Who am I kidding? The whole dessert is sweet! It is definitely one of those desserts that keeps the family coming back for more!
This week, our special in the food truck is a Rueben so Mark decided to share his Russian Dressing that goes on the Rueben as the recipe of the week.
For those that like sauerkraut, the Rueben is a great way to use Russian Dressing. Me? I’m not a sauerkraut fan so I dipped my roast beef sandwich in the dressing yesterday (not that the roast beef needed it, but it was so yummy!).
Simple, easy, and so delicious. What a great way to spice up your regular sandwich by using this as a sandwich spread!
And if you like Ruebens…check out our food truck this week and give the Russian dressing a try!
First off, anyone who knows me, knows I love sugar. Dessert is one of my favorite meals. While we do not do a lot of “desserts”, Mark is actually a pretty decent baker if I do say so myself. He does many of our cakes for our personal parties and my favorite, that I doubt he will share is secret on, is his peanut butter frosting.
But I digress…
Today’s recipe is his cinnamon cream cheese frosting. I’m a sucker for a good cream cheese frosting. In fact, I’d take that over a buttercream frosting any day, or worse, that fake frosting that you get in some “big box” stores.
This frosting is smooth, creamy, and above all delicious! I love frosting when it stays smooth and not crunchy, even when the cake isn’t quite fresh. This frosting can also go quite well on cinnamon rolls, brownies, cupcakes…but really, what CAN’T you put frosting on??
I love how it looks too. Cream cheese frosting is light, fluffy, and white. Really white. In fact, it looks pretty plain and boring. But by adding the cinnamon to it, you have added intriguing flecks of color to your frosting. Not enough to change the coloring, but enough to draw you towards trying it just to see what flavor the flecks provide. It’s unfortunate that pictures just can’t do the real thing justice when it comes to showing the subtle flecks of cinnamon. Guess you will just have to try it to see what I mean.
“Bread pudding? I don’t know…” That was a comment we heard yesterday when we were serving lunch.
And then they tried it.
“This isn’t anything like my Grandma’s bread pudding! And that’s a good thing!”
Bread pudding a sweet dessert that is a favorite in many countries, including the United States. Would you be surprised if I told you that Canadians make it with maple syrup? Puerto Ricans soak their bread pudding overnight in coconut milk and serve it with a guava rum sauce. In Louisiana, they serve it with a whiskey or a rum sauce. No such luck here, but the vanilla sauce is quite delicious!
To make this bread pudding, you can use whatever type of bread you have around the house. A thick, tasty bread works well. Mark actually used dinner rolls for his recipe this week, but dried out cinnamon rolls would work really well also (first you have to have leftover cinnamon rolls, right?).
Of course, the kicker is to make sure you use whole milk. I’m a fan of skim milk when I’m having it with a meal, but in order to get your sauces to thicken correctly, you really do need to use whole milk.
My only change would be the raisins. Do they really have to exist in such a tasty dish? Can we cut what it calls for in half? Mark obviously didn’t think so. Oh well. They seem to be pretty easy to pick out.
And really. Who says you have to wait for dessert to have bread pudding? A dish of warm bread pudding actually makes a pretty good breakfast too! Why not? It’s just like having French Toast.
We occasionally get calls to do appetizer parties which is great! It gives us a chance to try new things on a small scale that could be made large scale as well. This appetizer is one such recipe.
Sliders are such a fun little burger. You can put most anything on one and, though it is little, it can pack a mighty punch. Today’s recipe is a Brie Burger Slider.
The first time I grilled one, I hadn’t seen the recipe so I was slightly unprepared for the blueberries in the meat, but truthfully, I never tasted the blueberries. There is simply a sweet taste to the burger. The brie, while not my favorite cheese, compliments this burger well. And the grilled onions…well, in my opinion a burger is never complete without grilled onions!
Even better though, this slider not only makes a great appetizer, but it can also make a spectacular regular sized burger, which may have to make it’s way into our regular Backyard BBQ options!
I love punch. Ice cream punch. Fruit punch. Lemonade. Nothing better than taking a drink and quenching your thirst with something fun, fruity, and delicious (except that it’s always served in such small glasses).
This week’s recipe is Fruitie-Licious Punch, named after one of my favorite cereals that it tastes like: Fruity Pebbles (don’t judge, I love sugary cereals). It is super-easy to make and, if the occasion calls for it, can even include vodka; otherwise, it makes a perfectly yummy non-alcoholic and family-friendly drink to serve anywhere.
And that’s it! Doesn’t get much simpler than that. Enjoy!