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The Canes Cookbook II: Chef Surge Edition

Editor: Joshua Curtin


Publication Date December, 2012
No. Pages 142
No. Recipes 111
Make check payable to: Joshua Curtin

Mail Orders to:
Joshua Curtin
800 GSW State University Drive
Americus, GA 31709
Phone 229-931-2377
Email jcurtin@gsw.edu

Featured Recipe:

Krispy Kreme Bread Pudding

By Elaine Larkin

2 dozen Krispy Kreme donuts
2 cans Eagle Brand sweetened condensed milk
4 eggs, beaten
1 cup chopped pecans
2 - 3 teaspoons cinnamon sugar
Top with following:
1 stick butter
1 to 2 tablespoons milk
1 pound box confectioner’s sugar
1 teaspoon vanilla flavoring
Preheat oven to 325°. Break donuts into a large bowl (about 6 pieces per donut). Mix other ingredients together and pour on top of donuts, let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible. Bake for 1 hour or until center has jelled.
Melt butter and slowly stir in the sugar. Add milk, a little at a time, to the mixture so that all sugar is absorbed. Add vanilla and heat for a few minutes. Pour over the donuts.

Price $20.00
Shipping $5.00



Price: $20.00
Shipping: $5.00

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