Let the bread pudding stand for 15 minutes, then serve with the port caramel sauce on the side. This dessert can be made ahead and refrigerated over night. Rewarm before serving. Heat granulated sugar ...

Mix all the dry ingredients together Add the carrots and apples Put the milk sweetener margarine and gravy browning into a small saucepan and warm gently until the margarine has melted.

Something was way off. The tenders were hard as a rock. “They looked like shriveled up fish sticks,” the super baddie said. “The sauce was great, but the tenders were very, very, very hard ...

Cook, whisking constantly, until the sauce is thickened and coats the back of a spoon, 10 to 12 minutes. Remove from heat and stir in bourbon and vanilla extract.