Bread Pudding

Posted on August 22, 2025 by Sandy

Bread pudding

6 eggs
1 cup sour cream
1 tsp cardamom
1 tsp cinnamon
1 tsp nutmeg
1 tsp garam masala
1/2 tsp salt
1/4 cup brown sugar
15 slices bread (croissants, texas toast, raisin bread). Many recipes recommend removing crust, but I like the crusts.

Combine eggs, cream and spices beat well. Dip bread slices and add to buttered baking dish.
Top first layer with sprinkle of brown sugar and another layer of dipped bread and sprinkle remaining brown sugar on top. Bake at 325 degrees for 30 minutes.

Serve with powdered sugar or maple syrup or butterscotch or carmel sauce or chocolate sauce.
Serve with Crispy Bacon, Hot Black Coffee with Whipped Cream! Enjoy your treat!

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Blood Orange Mimosas

Posted on August 22, 2025 by Sandy

Blood Orange Mimosa

While you can use regular fresh squeezed orange juice, this is simple and excellent.

Blood Orange Soda (from World Market)
Champagne

Since you are mixing the champagne, buy the least expensive champagne. No need to waste money.

Chill bottles in refrigerator, pour equal parts Champagne and Blood Orange Soda. Is this gorgeous or what?!

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Bacon Caesar Salad

Posted on August 22, 2025 by Sandy

Bacon Caesar Salad


Oh my, simple and excellent.

2 cups baby romaine, chopped
1 cup mixed herb salad, prewashed
3 scallions chopped, green and white
6 slices of bacon, fried crisp and crumbled
1/4 cup Girard’s Light Creamy Caesar Dressing
Salt and Pepper to taste

You can prepare the salad ahead of time by washing and chopping, then keep in refrigerator until ready to eat. Dress the salad right before serving, add the bacon and scallions and salt and pepper. Awesome bites!

Variations: Add 1/4 cup crumbled blue cheese for Bacon and Blue Caesar or C
Add 1/4 cup toasted pecans
Add 1 cup sliced strawberries for Berry Bacon Salad
(make sure you wash the strawberries well or your salad could end up gritty)
Add baked rotisserie chicken from your local supermarket for a quick dinner,
serve on the side, or chop and add to the salad.

Serve with Croque Madame

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Mother’s Day Brunch – Croque Madame

Posted on August 22, 2025 by Sandy

Mother’s Day Brunch Menu

Croque Madame
Bacon Caeser Salad
Strawberries and Pineapple Slice Skewers

Blood Orange Mimosas
Coffee with Bailey’s Irish Cream

Blood Orange Mimosa

Croque Madame
My sons both agreed this tastes like a french toast, ham and cheese, eggs benedict sandwich; which of course it is.

Serves 10 (Leftovers are a good thing. These sandwiches are great cold!)

Step One – Make the french toast.
20 slices Texas Toast Bread – the thick stuff
6 eggs beaten
2 cups milk
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cardamom
Preheat the oven to 400 degrees. Using two baking sheets, melt butter on the pans.
Soak each slice of bread and place on the warm baking sheet. When the bottoms brown, turn the bread over to brown the other sides. Remove from oven, go to step two.

Step Two -Assemble the sandwich
8 ounces grated 4 Mexican blend cheese
1-1/2 pounds ham -Tear ham into pieces on top of 4 cheese blend
Top ham with brown sugar glaze, about 1 tsp per sandwich
8 ounces Guyere Cheese. Top with Grated cheese Guyere
On the top slice of french toast spread
1/2 tsp orange marmalade
1/4 tsp brown mustard
Place on top and put the whole sandwiches back on the baking pan and into the oven until the cheese has melted. While the cheese is melting, go to step three.

Step Three:
Bechemel Sauce
1/4 cup butter melted in sauce pan
1/4 cup flour and wisk while it cooks. This should be a white sauce, so do not brown the flour.
Add two cups milk wisking to blend.
Add 1 cup grated greyere cheese

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Step Four: Fry the eggs
As the egg are done, add each one to the top of a sandwich to keep warm until all the eggs are fried. Serve immediately topping with 1-2 tablespoons of bechemel sauce.

Serve along side the Bacon Caesar Salad.

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Lentil Horseradish Tart

Posted on August 22, 2025 by Sandy

May be served as an appetizer or a main course.

Dough for one pie
Olive or Sesame Oil for frying
1 Cup cooked lentils
1 small onion diced
1 small carrot, diced
1 tablespoon horseradish
4 or 5 mushrooms sliced
1 teaspoon tamari
1 teaspoon cumin
salt & pepper to taste
4 eggs
1/4 cup heavy cream

Preheat oven to 350 degrees.

Roll out dough and place in a tart pan.

In a medium saute pan, place onions and cook until translucent. Add shredded carrot and mushrooms. Turn heat down and add lentils. Heat to warm and add the horseradish, tamari and cumin. Adjust seasoning. In a separate bowl, combine eggs and cream. Pour over Lentil mixture.

Pour into tart pan and bake at 350 for about 20 minutes, or until done.

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Sweet Potato Lentil Pie

Posted on August 22, 2025 by Sandy

Ingredients:
Servings:
4 4 4-6 Servings Size

Update

1 cup flour
75 g butter, cold
1 teaspoon baking powder
1 1/2 tablespoons water, cold
1 cup red lentil
1 bay leaf
1 sweet potato, medium size (kumara)
1 onion, medium
2 teaspoons oil
2 eggs
2 tablespoons tomato paste
1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon cumin
1/2 cup cheese, tasty grated

Read more: http://www.food.com/recipe/sweet-potato-kumara-and-lentil-pie-334070#ixzz1KQxdqJ9p

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Maple Mustard Salad Dressing

Posted on August 22, 2025 by Sandy

1/4 cup Coarse Mustard
1/4 cup Balsamic Vinegar
1/3 cup Maple Syrup
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Tarragon
1 cup Olive Oil

Combine all of the above ingredients (except olive oil) in an electric mixer, blender or food processor. When well combined add the olive oil slowly. Beat until very well combined or it will separate.

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Peanut Coleslaw

Posted on August 22, 2025 by Sandy

Ingredients:

1 (16 ounce) cabbage and carrot coleslaw mix, packaged, shredded

1 ½ cups red cabbage, packaged, shredded

3/4 cup celery, finely sliced

1/3 cup green onion, finely chopped

1/3 cup red wine vinegar

1 tablespoon water

1 ½ tablespoon sugar

1/2 teaspoon seasoning salt

1/4-1/2 teaspoon garlic powder

1/3 cup vegetable oil

1 cup unsalted peanuts

Instructions:

1. In a large mixing bowl, combine coleslaw, red cabbage, celery and green onions.

2. In a small bowl, whisk together wine vinegar, water, sugar, seasoned salt, garlic powder and oil.

3. Mix dressing with coleslaw; stir in peanuts and toss well.

4. Refrigerate until ready to serve.

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Split Pea and Lentil Soup

Posted on August 22, 2025 by Sandy

Ingredients
Ham bone or 10 Slices of Bacon
2 (32-ounce) containers low-sodium fat-free chicken stock or broth
1 cup dried split peas – small package
1 cup dried lentils – small package
4 carrots, sliced (I happen to not have carrots today, so I omitted them)
4 celery ribs, sliced or 1 tsp celery seeds, or 1 tsp celery salt
2-4 onions, chopped
2 bay leaves
1/2 teaspoon salt
1 tsp garlic powder
1/4 tsp cardammom
1/2 tsp nutmeg
1 teaspoon black pepper
1/4 teaspoon red pepper flakes

2 cans peas (add after the other ingredients have been pureed.)

Ham bits, croutons and Sour cream for garnish
Preparation
In a large dutch oven, brown the chopped bacon then add onions to saute.
Combine other ingredients reserving the garnish for ater.
Bake, covered, at 400° for 2 hours or until peas and lentils are tender.

Re-season according to your taste. Salt and Pepper. To reduce the fat content in the soup, remove the chopped bacon. Easy to do as it will float on the top. Then
using a stick blender puree the mixture. If you want a more refined soup, strain.
At this point, I like to add the drained canned peas. It adds back texture to the soup and I like the taste.
Serve in bowls with dallop of sour cream, croutons and bits of ham on top.

Serve with half ham and cheese on Rye sandwiches or salad or fresh french bread with cheddar cheese spread.

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Chocolate Coeur a la Creme with Strawberry Sauce

Posted on August 22, 2025 by Sandy

Ingredients:
1/2 cup whipping cream, divided
3 tablespoons HERSHEY’S Cocoa
1 tablespoon butter, softened
1 package (3 oz.) cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
STRAWBERRY SAUCE(recipe follows)

Directions:
1. Line two 1/2-cup coeur a la creme molds or two 6-ounce custard cups with double thickness of dampened cheesecloth, extending far enough beyond edges to enclose filling completely.

2. Combine 1/4 cup whipping cream, cocoa and butter in small saucepan. Cook over low heat, stirring constantly, until smooth. Remove from heat; cool.

3. Beat cream cheese, powdered sugar and vanilla in small bowl until smooth. Add cocoa mixture, blending well. Add remaining 1/4 cup whipping cream; beat until well blended. Spoon mixture into prepared molds. Fold cheesecloth over top. Place a wire rack in a tray or deep plate; place molds on rack.

4. Refrigerate 8 hours or overnight. To serve, pull back cheesecloth and invert each mold onto a chilled dessert plate; carefully remove cheesecloth. Serve with STRAWBERRY SAUCE. 2 servings.

STRAWBERRY SAUCE:

1. Puree 1 package (10 oz.) frozen strawberries in light syrup, thawed, in food processor bowl or blender container.

2. Strain puree through fine sieve into small bowl. Stir in 1 tablespoon kirsch (cherry brandy), if desired. About 1 cup sauce.

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