General cooking tips

Buy Local Food : Begin by taking baby steps, such as committing to spend £10 pounds a week on locally grown foods.


Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.


Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.









Crockpot Pina Colada Bread Pudding Recipe
Crockpot Pina Colada Bread Pudding Category Slow Cooker Recipes 
Views 132 
Ratings 0 
Ingredients And Procedures
Ingredients
1poundloaf french bread
10ozfrozen pina colada drink mix
6ozpineapple juice
12ozevaporated milk
1/2cupcream of coconut
2eachlarge bananas, sliced crosswise
3eacheggs
1/4cuplight rum
1cupraisins
8ozpineapple, crushed with juice
1teaspoonlemon peel, grated
1mint sprigs, fresh

Directions:

With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for use in another recipe. Cut bread into 1 inch cubes; set aside.

In blender or food processor, fitted with a metal blade, combine 1/2 of the following ingredients; drink mix, pineapple juice, evaporated milk, cream of coconut, and banana slices. Process until pureed; pour puree into a 6 cup bowl. Puree remaining 1/2 of liquid ingredients and banana slices as well as eggs and liqueur, if desired. Combine both purees; set aside. Combine raisins and crushed pineapple (and the juice); set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon peel and spread 1 cup of the raisin-pineapple mixture over bread in slow cooker. Top with remaining bread cubes, then with remaining 1/2 tsp lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow cooker.

Cover and cook on low 6 hours. Spread pudding into 8 or 10 dessert dishes and serve hot. Garnish with fresh mint sprigs.
 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: