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At this session you’ll be able taste the products and meet the people behind four great lines:

• Mark Swanson from Full Flavor Foods will serve up savory dishes prepared with his company’s tasty gravy mixes, soup bases, and cheese sauce mixes.
• Loretta Hamelink founder of Gluten Free Sensations will offer tastes of her granolas, hot cereals, and baking mixes–including a brand-new sugar cookie mix.
• Jenny Bosking from It Tastes Like Real Food will offer delicious baked goods made with the Toro baking mixes her company imports from Norway.
• Our own staff will offer samples of Easy Cake from Happy Kitchen, an instant gluten-free lava cake you can prepare in the microwave in less than 3 minutes.

This old-fashioned bread pudding is easy to make. The brandy sauce adds to the rich flavor, or serve it with maple syrup for breakfast.

Ingredients for the Bread Pudding

1 bag (8 ounces) Garden Fields Unseasoned Bread Cubes
¾ cup raisins
2 Tablespoons (1/8 cup) brandy or rum
1/3 cup brown sugar (packed)
1 cup milk, soy milk, rice milk, or water
4 eggs
1 Tablespoon vegetable oil (canola oil, sunflower oil, etc.)
1 teaspoon GF vanilla extract
Dash of cinnamon or nutmeg (optional)

Pour the brandy over the raisins, cover, and set aside to soak (preferably overnight). In a large mixing bowl, combine the brown sugar, milk or water, eggs, oil, and vanilla extract. Beat until frothy. Grease a large bread loaf pan (7.5″ x 4.25″ x 3″) with a dab of butter, margarine, or shortening. Layer the bread cubes and raisins in the pan (put more of the raisins at the top—they tend to sink during baking). Pour the egg mixture over the raisins. Cover lightly with foil and bake at 350°F until the eggs are set (about 1 hour). Set aside to cool.

Ingredients for the Brandy Sauce

¼ cup white sugar
¼ cup brandy
1 Tablespoons water

Combine the ingredients in a microwave-safe mixing bowl and mix thoroughly with a fork or wire whisk. Heat the mixture in the microwave for a total of approximately 4 minutes, stopping every 1 minute to stir thoroughly. Sauce is done when it begins to thicken and bubble (as with any sugar syrup, it will thicken as it cools)

After baking, slice the bread pudding about 3/8 inch thick and pour some of the brandy sauce on top. Cover and refrigerate the unused portion. It is easier to slice when it is cold. To reheat, place a slice on a plate and microwave about 30 seconds.