ROUSES_JanFeb2021_Magazine_Pages

Moon Pie Cake Makes 1 cake

King Cake Bread Pudding Serves 8-10 We can’t imagine having leftovers of our traditional king cake, but just in case, here’s how you can turn dry king cake into a fabulously gooey, purple, green and gold bread pudding. WHAT YOU WILL NEED: 10 cups dry traditional, iced king cake, cut into ¾-inch chunks 1 cup granulated sugar 9 large egg yolks 1 tablespoon pure vanilla extract 1 tablespoon cinnamon ¾ teaspoon salt 2½ cups heavy cream 2½ cups whole milk 2 tablespoons butter, melted Purple, green and gold sugar, for decorating Sweetened condensed milk or vanilla ice cream, for serving HOW TO PREP: Adjust oven racks to middle and lower-middle positions, and preheat oven to 325°F. Grease a 9"x13" baking dish with butter, shortening or nonstick cooking spray. Spread king cake chunks in single layer on 2 rimmed baking sheets. Bake, tossing occasionally, until dry but not browned, about 15 minutes, switching trays from top to bottom racks halfway through. Cool king cake chunks about 15 minutes; set aside 2 cups. Whisk sugar, egg yolks, vanilla, cinnamon and salt together in large bowl. In a slow thin stream, whisk in cream, then milk, until combined. Fold in 8 cups cooled king cake chunks. Transfer mixture to the greased 9"x13" baking dish and let stand

until soggy, about 30 minutes, pressing king cake occasionally into custard so that cake chunks absorb more liquid. Spread 2 cups reserved king cake chunks evenly over top of soaked mixture and gently press to flatten into the custard. Using pastry brush, dab melted butter over top of unsoaked king cake pieces. Place bread pudding on rimmed baking sheet and bake on middle rack until custard has just set and is not easily jiggled when shaken, about 50 minutes. Transfer to wire rack and cool until pudding is set and just warm (not piping hot), about 45 minutes. Cut the bread pudding into squares and decorate with purple, green and gold sugar. Serve with sweetened condensed milk or vanilla ice cream.

WHAT YOU WILL NEED: FOR THE CAKE 1 box white cake mix, like Betty Crocker’s Super Moist White Cake Mix Water, vegetable oil and eggs called for on cake mix box FOR THE MARSHMALLOW FROSTING 1 (7-ounce) jar Kraft Jet Puffed Marshmallow Creme 1 cup butter, softened ½ teaspoon pure vanilla extract 1-2 tablespoons whole milk 2¼ cups powdered sugar FOR THE GRAHAM CRACKER CRUMBS

1-2 graham crackers, crumbled FOR THE CHOCOLATE SAUCE ¾ cup semisweet chocolate chips 3 tablespoons butter 1 tablespoon light corn syrup ½ teaspoon vanilla extract

Mardi Gras Milk Punch Makes 1 gallon

WHAT YOU WILL NEED: ½ gallon whole milk

2 pints melted Blue Bell vanilla ice cream (place in refrigerator overnight to melt)

16 ounces Buffalo Trace Bourbon ¼ cup simple syrup (recipe below) 2 teaspoons ground nutmeg

HOW TO PREP: Adjust oven rack to middle position and heat oven to 350°F at least 15 minutes before you plan to use it. Grease two shiny metal 9-inch round cake pans with butter, shortening or nonstick cooking spray. Make cake batter as directed on box. Pour batter evenly into pans. Bake as directed on box for 9-inch round pans. (Cakes are done when a toothpick poked in the center comes out clean.) Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to wire cooling rack. Cool completely, about 1 hour. (Cakes can be stored loosely covered at room temperature for up to 2 days.) In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread. Set one cake on a cake stand. Working quickly, spread about 21 cups marshmallow frosting over one cake round with an offset spatula. Top with second cake round and spread remaining marshmallow frosting on top and sides of cake. Lightly coat sides of cake with graham cracker crumbs. Refrigerate 5 to 10 minutes to set. In a double boiler over hot but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. Spread warm chocolate glaze over top of cake, letting it drizzle down the sides.

HOW TO PREP: Combine milk, ice cream, bourbon, simple syrup and nutmeg in an empty gallon container. Shake until well mixed. Place in freezer until slightly slushy. SIMPLE SYRUP: In a medium saucepan combine ¼ cup raw sugar and ¼ cup water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

53 WWW.ROUSES.COM