Beulah’s (over 21) Treasure Chest Fruit Trove

The girls and I improved on the fruit and ice-cream mixture by smuggling in a few of our own libations into the sanatorium.
We all felt so much better and had no memory of what we did the next day.

Party responsibly!

Just don’t drink too fast…(Brain Freeze) or drive

Passion Fruit
Juice of half Lemon
1 quart Banana Ice Cream
1 bottle Sparkling Wine
1 cup rum
1/2 Grande Marnier

Peel and chop the fruit
Puree in a Magic™ or Nutra™ Bullet
Add the juices Mix

Pour into a Martini Glass

And party time.

Beulah’s Apple and Wine Bread Pudding


  • 16 stale rolls
  • 1 lb apples
  • 1 cup raisins
  • 2 cup milk
  • 1 cup sugar
  • pinch of salt
  • 4 egg yolks
  • 1 cup white wine (the rest of the bottle is yours if your over 21)
  • 2 tsp. lard

Meringue Topping:

  • 4 egg whites
  • 1/4 tsp cream of tartar
  • 1 tsp peach jam

Preheat oven to 350 degrees Fahrenheit
Grease a 9×12 glass-baking pan

Peel, core, and thinly slice apple and place in cold lemon water (squeeze 1/2 lemon in large bowl of iced water)
In separate bowl pour milk, egg yolks, sugar,saltB
Soak stale rolls in mixture
Place 1/2 of well soaked bread evenly in a greased 9×12 glass pan
Place 1/2 slice apple on top
Sprinkle with 1/2 raisins
Then repeat with the other 1/2 of soaked bread, sliced apples and raisins
Pour left over mixture over bread
Pour wine over the mixture evenly over top
Dab with lard over the top evenly

Cover with foil and bake for 50 minutes

In a separate bowl whip up egg white and cream of tartar until almost stiff…
Slowly add in the peach jam

Take pan out of the oven with oven mitts.
Take off foil and check if pudding is almost done by inserting a clean knife in middle and have it come out almost clean.  If not place back for another 5 ten minutes until it does.

Place whipped egg white on top of hot bread pudding.
Spread evenly with spatula

Place back in oven without foil for another 10 minutes until top is nicely light brown.
Let rest for 15 minutes before serving.

Enjoy !

Beulah’s Radical Champagne Truffles


  • 3/4 cup whipping cream
  • 1 pound good-quality dark chocolate, chopped
  • 1 cup champagne
  • 1 tsp cognac
  • 1 cup coarse sugar


Cook the cream over medium heat until about to boil.
Take off stove.
Add boiled cream to broken up chocolate waiting patiently in glass mixing bowl
Stir until well combined.
Add Champagne and cognac.

Allow to chill out in a cool place for a few hours covered with plastic wrap.

When settled and confident with itself, scrape out with a teaspoon and roll into little balls.
Roll them into nuts, cocoa, nuts, coconuts…..
(Be imaginative. I’ve added am 1/8 tsp. of cayenne into cocoa, some put in bacon bits….)

Beulah Deshams’ Plum Pudding Recipe

(Serves about 10 per dish)

The Fruit Needs To Be Prepared Ahead By 4 Days


  • 1 pound each of:  seedless raisins, sultana raisins, thinly sliced citron, and chopped candied peels
  • 1/2-pound currants
  • 1/2 teaspoon each of:  mace and nutmeg
  • 1/4 teaspoon each of:  Clove, All Spice, and Black Pepper
  • 1 pound very finely chopped Suet (placed in blender to make it     smooth)
  • 2 cups cognac

Put all ingredients in a jar with 1/2 cup cognac…cover tightly and place in a cool spot.
Keep adding 1/2 cup cognac every day for the next 4 days, each time covering it tightly and storing in a cool place.

4 days later:

Pudding Ingredients

  • 1 1/4 pounds fresh white bread crumbs
  • 1 cup milk scalded
  • 1 cup Ruby Port
  • 12 whole eggs
  • 1 cup sugar
  • 1 teaspoon salt

Mix the liquids (including eggs) with sugar and salt and soak the bread in the mixture.
Then take the 4 day soaked fruit with suet and mix together with  soaked bread.
How easy is that!
Butter up some fancy deep cereal sized heat resistant bowls or tin bowls
Fill 2/3 of the way with pudding
Seal tightly with foil
Steam for six to seven hours.
The place in 250 degree oven for a half hour.
Splash a quarter cup on top of pudding when done.

Seal tightly and let rest in a cool dry place for a week to a year.

When ready to use
Steam for another 2-3 hours
Unmold and sprinkle sugar and hot cognac over pudding.
Serve with warm buttered cognac sauce.


  • 8 oz butter
  • 1 cup sugar
  • 1/4  cup cognac

Slowly melt butter and sugar over low hear until caramelized.
Stir in 1/4 cup cognac to mixture.  Stir until blended.
Take off heat.