Conjured Mana Pudding

In real life, this would be called Butterscotch Pudding.

You will need:

2 Tablespoons Butter

1 Cup Brown Sugar

12 Ounces Evaporated Milk

2/3 Cup Flour

1/8 teaspoon Salt

3 Egg Yolks

2 Cups Milk

2 Teaspoons Vanilla

Melt butter in sauce pan and add brown sugar. Cook for 2 minutes. 

It will resemble wet sand.

Add 1/4 cup of the evaporated milk; slowly.

Bring to a boil constantly stirring for 30 seconds.

Remove from heat.

Combine remaining evaporated milk, flour, salt and egg yolks in a medium bowl.

Heat milk (non evaporated) in a small sauce pan over medium head until tiny bubbles form around the edges.
Watch the temperature, milk burns easily.

Combine the flour mixture into the brown sugar mixture and stir.
Slowly, add the hot milk to the brown sugar and flour mixture, whisk.
Return to medium heat for 12 minutes – until it thickens to pudding consistency.
Tip: Keep the heat steady, it will be liquid until minute 10 that BAM! thick.
Remove from heat, add vanilla.

Pour into dishes or a pie and let sit to cool for 30 minutes.

Yum!

Conjured Mana Brownie - World of Warcraft

This is a recipe where I wish I had a scratch and sniff blog. My kitchen smelled so wonderful with the brownie and the caramel aromas intermingling. 

Mouthwatering.

I used a brownie mix for this recipe but if you are anti-mix  or just want to make them from scratch. here is a great brownie recipe I use all the time.

Brownie Recipe

To make the Salted Caramel Sauce, you will need:

1 cup sugar

1/4 cup water

6 tablespoons butter

1/2 cup heavy cream

1 teaspoon fine sea salt 

 If you are like me and never have heavy cream, here is how to make it.
1/2 cup milk
1/4 cup melted butter
Combine slowly, whisk.
If the butter clumps in the milk. Don't fret, just microwave it for 5 or 10 seconds.
It will melt again and combine properly.

 Ta-da! Heavy cream!

 Now back to the caramel glaze.
Add the sugar to a pan.
Add the water.

 Bring to a boil. It will look like the above photo. It is OK if it bubbles.

 You will stare at the bubbling sugar for about 10 minutes. Stir frequently.
When it browns into a light amber color, remove from heat.

 Add butter and stir.
Slowly add heavy cream. It will foam up, don't be alarmed.
Add salt.
Put aside to let it sit and cool.

 Remove the brownie from the pan and slice in to servings.

Spoon sauce over brownie. Serve.

Yum!

Conjured Mana Pudding ~ World of Warcraft

In real life, this would be called Butterscotch Pudding.

You will need:

2 Tablespoons Butter

1 Cup Brown Sugar

12 Ounces Evaporated Milk

2/3 Cup Flour

1/8 teaspoon Salt

3 Egg Yolks

2 Cups Milk

2 Teaspoons Vanilla

Melt butter in sauce pan and add brown sugar. Cook for 2 minutes. 

It will resemble wet sand.

Add 1/4 cup of the evaporated milk; slowly.

Bring to a boil constantly stirring for 30 seconds.

Remove from heat.

Combine remaining evaporated milk, flour, salt and egg yolks in a medium bowl.

Heat milk (non evaporated) in a small sauce pan over medium head until tiny bubbles form around the edges.
Watch the temperature, milk burns easily.

Combine the flour mixture into the brown sugar mixture and stir.
Slowly, add the hot milk to the brown sugar and flour mixture, whisk.
Return to medium heat for 12 minutes - until it thickens to pudding consistency.
Tip: Keep the heat steady, it will be liquid until minute 10 that BAM! thick.
Remove from heat, add vanilla.

Pour into dishes or a pie and let sit to cool for 30 minutes.

Yum!

Conjured Cinnamon Rolls

You will need:

Dough:
3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg

Filling:
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
1/2 cup raisins (optional)

Heat the milk in a small saucepan until it bubbles, then remove from heat.
Mix in margarine; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well.

Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. It is the heat that causes the yeast to wake up and start raising.

When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. Don't worry if you are having trouble getting the dough to "pick up" the last of the flour. It will while you are kneading it.

Cover the dough with a damp cloth and let rest for 10 minutes.

Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.

After the 10 minutes, roll out dough into a 12x9 inch rectangle. The dough should want to be rolled. If it feels like it is tight let is rest a few more minutes.

 Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. 

Roll up dough and pinch seam to seal. 

Cut into 12 equal size rolls and place cut side up. Don't fret if they are not perfect, not perfect means homemade.

Cover and let rise until doubled, about 30 minutes. Cover with lightweight damp towel or paper towel. 

After the first 15 minutes, preheat oven to 375 degrees F (190 degrees C).

Rolls, 30 minutes later.

Bake in the preheated oven for 20 minutes, or until browned.

Serve warm.

 I also made a light glaze
1/4 cup of milk
1/2 cup powdered sugar

Let the rolls cool before glazing or it will just run off.