I Sugges this Recipes

A few weeks ago, Heidi at Tried-and-True Cooking with Heidi posted a recipe that she called Old-School Peanut Butter Squares. The recipe caught my eye because it does not call for marshmallows (we like marshmallows, but they arent always in the pantry). The only tweak I made was to substitute some of the sugar for a little honey (I love the taste of peanut butter with honey). I must say the treats were a big hit around here. With moms packing school lunches these days, I thought it would be a good time to repeat Heidis super simple and super tasty recipe.

1 cup light corn syrup
1 cup white sugar (see note)
1 cup peanut butter
5 cups crisp rice cereal

Combine corn syrup and sugar in medium saucepan. Stir until well blended and cook on medium heat until boiling (stirring occasionally). Let boil for 30 seconds and remove from heat. Stir in peanut butter and mix until well blended. Stir in cereal and mix well. Pour into greased 9x13 pan. Lightly spray hands with cooking spray and press mixture into pan. Cool and cut into squares.

NOTE: I removed 2 tablespoons of sugar and replaced it with 2 tablespoons of honey.
NOTE: I let my syrup mixture gently boil for a full minute.
NOTE: I found that you dont have to spray your hands with cooking spray when you press down the mixture. If you dampen your hands and just shake them dry for about 5 seconds, it does the same thing without making the treats greasy.

OK, this dessert is SERIOUSLY delicious and definitely not for the calorie shy. It makes a nice big bread pudding and yet it lasted only one evening (thank goodness we had company). It is a creamy, custard-y (but not heavy) bread pudding made with croissants and fresh peaches.  As if that werent good enough, it is topped with the most delicious butter rum sauce you can imagine.
4  large (day old) croissants
3 large (ripe) peaches, peeled and diced
(1) 14 ounce can sweetened condensed milk (not evaporated)
3 large whole eggs + 3 egg yolks (well beaten)
1¼ cups hot milk
¼ cup butter melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Whisk everything together except the croissants and peaches. Once mixed well, stir in the peaches. Tear the croissants into 1" pieces and add them to the mixture (stir ever so gently, just to moisten...be careful you dont turn the croissants into "mush").

Pour the mixture into a greased 8" x 11" baking dish. Bake in a preheated 325 oven for 50 to 60 minutes (my oven took 55 minutes). A knife inserted in the center of the bread pudding will come out clean when the bread pudding is done. Let bead pudding cool for about half hour before serving (or serve it chilled). Top with warm butter rum sauce. Refrigerate any leftovers.


BUTTER RUM SAUCE

½ cup brown sugar
½ cup butter
2 tablespoons light corn syrup
1 tablespoon rum (I use 1 teaspoon rum extract)

While bread pudding is baking, Mix the brown sugar, butter and corn syrup in a heavy bottomed sauce pan and bring to a boil. Immediately turn heat down so that the sauce just simmers around the edges and simmer for 1 or 2 minutes (mine was done in 1 minute) or until it is just slightly thickened. Remove from heat and mix in the rum (or rum extract). Let the sauce cool a little before you use it.
NOTE: As the butter rum sauce cools to room temperature (which takes quite a while), the butter may separate from the sauce. If it does, just heat it up a little and whisk it again (it will go back together).