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  • Bread Pudding Muffins

    Bread Pudding: Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven. Lightly grease with butter, or spray with a non stick vegetable spray, a 9 x 13 x 2 inch (23 x 33 x 5 cm) heatproof baking dish. Place the baking dish into a larger roasting pan that has enough room to fill with water.

    For Custard: In an electric mixer (or with a hand mixer), beat the eggs and sugar on high speed until thick and lemon colored (about 4-5 minutes) (when beater is raised the batter will fall back into bowl in a slow ribbon). Beat in the vanilla extract and ground cinnamon. Then beat in the melted and cooled butter and half and half (light cream).
    Assemble: Place the bread cubes and fruit (if using) in the baking dish. Carefully pour (or ladle) the prepared custard over the bread cubes until completely covered. Press down the bread cubes so they are covered with the custard.
    Prepare a water bath. (A water bath is used to provide temperature protection for the egg custard.) Carefully pour in enough hot water so that the water is halfway up sides of the 9 x 13 inch baking pan. Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer. Remove the bread pudding from the water bath and cool slightly before serving.
    Can be served warm or cold with a dusting of confectioners’ sugar and a dollop of softly whipped cream or vanilla ice cream.
    Makes one 9 x 13 bread pudding (serves about 8 – 10 people)

    Bread Pudding:
    9 – 10 cups of bread cubes, (crusts left on or removed) cut into bite sized pieces
    Custard:
    4 large eggs
    1 cup (200 grams) granulated white sugar
    1 1 /2 teaspoons pure vanilla extract
    1/2 teaspoon ground cinnamon
    4 tablespoons (28 grams) unsalted butter, melted and cooled
    4 cups (960 ml) half & half, milk, light cream or a combination thereof
    Variation: Can replace 2 tablespoons of the milk/cream with 2 tablespoons of brandy or rum.
    Note: Use breads (or a combination thereof) like French, Broiche, Challah, Croissant, Italian, or Panettone. The bread can be fresh or stale and crusts can be left on or removed. You can also use day old scones.
    Fruit: (Optional)
    – 1 large peeled and cored tart apple, diced
    – about 1 – 2 cups of fresh berries (raspberries, blueberries, blackberries)
    – one large diced banana and 2 ounces of chopped white or dark chocolate
    – 1 cup sultanas (raisins)
    – 1 cup of chocolate chips

     

  • Bistro Ham and Pepper Jelly Sandwich

    Ham pulled into small pieces
    Kaiser Roll for each sandwich – Lightly Toasted
    1 T Marscapone Cheese
    1 tsp Pepper Jelly
    2 T Marinated Onions
    4 slices of Bread and Butter pickles

    Mix the marscapone cheese and pepper jelly together. This makes a great spread for many types of sandwiches.
    Spread the pepper cheese on the bottom of the Kaiser Roll, top with ham, top with marinated onions or bread and butter pickles.

    Very, very good.

  • Dill Pickles

    Dill Pickles

    My mother made wonderful pickles.  I remember one year she had tasted the neighbors pickles and enjoyed them so much, she used the neighbors recipe.  They turned out way so sour, too much vinegar.  She was so disappointed!  I remember her angst.  Back to her recipe, never to venture again!  Mom made artwork in a jar.  Beautiful to look at as well as to eat.

    4 pounds cucumbers, about 4 inches long

    1 cup Dill Seed

    21 Pepper Corns

    3 1/2 tsp Mustard Seed

    3 Cups White Vinegar

    3 Cups Water

    6 T Salt

    Variations:  Add one or all to your pickles above

    Fresh Dill Weed, Peel Fresh Clove Garlic, Pinch of Red Pepper Flakes, 1 or 2 Bell Pepper Rings, Onion Strips.

    Cut cucumbers in half and pack into pint jars tightly.  Into each jar add 2 T Dill Seed, 3 Peppercorns, 1/2  tsp Mustard Seed.  Bring the Vinegar, Salt and Water to a boil.  Ladel into hot jars over cucumbers leaving 1/4 headspace.  Seal. Process 10 minutes in water bath.  Do not over process.  

  • Eggplant Parmesan – Parmigiana di Melanzani

    1 1/2 pounds eggplant, peeled and cut in 1/2 inch slices

    Salt

    Flout

    1/4 to 1/2 cup olive oil

    2 cups your favorite pasta sauce

    8 ounces mozzarella cheese, thinly sliced

    1/2 cup freshly greated Parmesan cheese

    Preheat oven to 400 degrees. Choose a shallow 2 quart baking dish that is attractive enough to serve from and rub with olive oil.

    Sprinkle both sides of eggplant slices with salt (to draw out the moisture)  and spread them out in one layer on a platter or board. After 20-30 minutes pat he eggplant dry with paper towels. dip each slice in flour and shake off excess.  In a heavy skillet, in oil, brown both sides of the eggplant. Drain on paper towels.

    Pour 1 cup of tomato sauce into the oiled bake and serve pan. Spread the eggplant slices over tomato sauce, top with a layer of mozzarella and parmesan. Repeat with 1 or 2 more layers being sure to finish up with tomato and cheese on top. Cover with foil and bake for 20 minutes, then uncover and bake another 10 minutes.  You can place the dish under the broiler for a few minutes to brown the cheese, but be careful not to overdo.

  • Meatloaf Sandwich

    Came home yesterday and all the meatloaf was gone!  I had my mind set on a meatloaf sandwich.

    A bit of mayonnaise on fresh Sheepherder’s White Bread, dill pickle slice and you have a very fulfilling sandwich – a manwich. 

    If your guy is anything like mine, a piece of cheddar never hurts. 

    This slice is a bit large for a sandwich, but cut one a bit thinner, heat it in your microwave and there you have it.

  • Crispy Oven Roasted Potatoes or Root Vegies

    .Potatoes – Golden, Red or Russetts (all work well)
    Chop into large cubes
    Olive Oil

    Herbs (Rosemary is good) , Salt and Pepper

    Roast in 400 degree oven for 40 minutes. Turn over as needed.
    I love potatoes and these are so versatile. A friend made me these about 20 years ago and I’ve been making them since.

    You can add a bit of burnt ends from a prime ribs or roasted pork shoulder crispy skin to complete the madness.

    Option: You can even add beets to the mixture to dress it up for dinner, or add onions, bell peppers for a version for breakfast

  • Honey Whole Wheat Bread

    Hodgson Mill’s recipe 

    Ingredients

    1 1/8 c warm water (110 degrees F.)
    3 Tbsp. honey
    1/3 tsp salt
    1 1/2 c HODGSON MILL WHOLE WHEAT GRAHAM FLOUR
    1 1/2 c HODGSON MILL BEST FOR BREAD FLOUR
    2 Tbsp. vegetable oil
    1 1/2 tsp HODGSON MILL ACTIVE DRY YEAST

    Preparation

    Place ingredients in the pan according to your machine’s directions. Set for Whole Wheat or Basic/Normal cycle.

    Makes 1 1.5 loaf. Each loaf: 1395 calories: 24 g dietary fiber; 314 g carbohydrates; 44 g protein; 6 g fat; 0 mg cholesterol; 810 mg sodium.

  • Blue Cheese Ceasar

    Blue Cheese Caesar Salad
    Cold greens and dressing on a warm, crunchy crust. Who could resist?

    You can make the dish more substantial with the addition of grilled chicken or shrimp.
    Ingredients
    Serves: Serves 6
    1 tablespoon champagne vinegar
    2 tablespoons freshly squeezed lemon juice
    1 1/2 teaspoons minced garlic
    1 egg yolk
    1 tablespoon Dijon mustard
    Dash Worcestershire sauce
    6 anchovy fillets (if watching salt intake, rinse and pat dry with papertowels)
    Pinch freshly ground pepper
    1 cup pure olive oil
    About 1/4 cup crumbled Gorgonzola or other blue cheese
    2 tablespoons freshly grated Parmesan cheese
    12 cups loosely packed torn romaine lettuce (about 2 heads)
    3/4 pound cooked, shredded chicken or cooked, peeled shrimp (optional)
    6 tablespoons freshly grated Parmesan cheese, plus extra for garnish
    Crumbled Gorgonzola cheese or other blue cheese for garnish
    Directions
    Put the vinegar, lemon juice, garlic, egg yolk, mustard, Worcestershire sauce, anchovies, and pepper in a blender and blend until well mixed. With the machine running, add the olive oil, at first by drops and then, as the mixture emulsifies, in a thin, steady stream until all the oil is incorporated. Pulse in the Gorgonzola to taste (the riper the cheese, the less you will need) and the Parmesan. Scrape into a bowl, cover, and refrigerate until needed. You should have about 1 1/3 cups. (The dressing keeps, refrigerated, for 2 to 3 days.)
    Put the lettuce in a bowl with the chicken or shrimp, if using. Pour the dressing over and toss well.

    Serve over warm garlic crusty bread.

  • Roasted Carrots and Parsnips with White Balsamic

    This is simple and pleasing to the eye and good eats…

    2 1/4 pounds medium parsnips, trimmed, peeled, cut into 3 inch x 1/2 inch sticks.

    1 1/2 pounds of medium carrots trimmed and peeled.  (Cut into same size as parsnips.)

    Frankly, I like to choose the same size parsnips and carrots, leaving 1/2 inch tops on the carrots (nice presentation). 

    1/4 Cup extra virgin olive oil. 

    2 T White Balsalmic Vinegar

    1 T Rosemary

    2 tsp coarse Kosher salt

    1 tsp ground black pepper

    Preheat oven to 425 degrees.  Combine parsnips and carrots.  Add oil and remaining ingredients; toss to coat. Spread in even layer on baking sheet.   Roast until tender 50-60 minutes.

    Do ahead up to 1 day, refrigerate.  Let stand at room temperature for 1 hour, then warm in 400 degree oven for 15 minutes.

  • Ceasar Salad

    Baby romaine lettuce

    Shredded Parmesan Cheese

    Butter and Garlic Croutons

    Toss lettuce with Ken’s Creamy Ceasar add parmesan and croutons. Serve immediately.

    Salt and Pepper to taste.

    To kick it up, add a little anchovie paste or hot mustard to the dressing.