MINI girl

Best Bread Pudding

I used some leftover Cardamom Bread that I'd made instead of the Italian bread. It was delicious.

Ingredients

2 cups granulated sugar (I used 1 cup sugar and 1 cup Splenda®)
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened (I used Smart Balance®)
1 cup chopped pecans or walnuts

Method

1. Preheat the oven to 350 degrees F. Grease a 13" by 9" by 2" pan.
2. Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
3. In another bowl, mix and crumble together brown sugar, butter, and pecans.
4. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

Adapted from a recipe from Paula Deen of the Food Network.

Breakfast Casserole

Yield: 4-6 servings

Ingredients:
1/2 lb bacon
1/2 an onion, chopped
1/2 cup Bisquick mix
3 eggs
1 1/4 cup milk
1/4 tsp salt
1/8 tsp black pepper
1/2 cup shredded cheese

Method:

1. Pre-heat oven to 375F. Grease 1 1/2 quart round casserole.
2. Cut bacon slices into thirds and cook in a frying pan over medium heat, stirring occasionally. Add onion and continue frying until bacon is cooked through. Spread in bottom of prepared casserole dish.
3. Beat eggs, milk, salt, pepper and Bisquick with hand mixer until almost smooth. Slowly pour over bacon in casserole dish; sprinkle with cheese.
4. Bake until knife inserted in center comes out clean - about 35 minutes.

Cheese Cake Blintzes

This recipe is a family favorite and it comes from my dad's cousin, Christie. It is a spin off of the traditional blintz recipe. It may be served warm for breakfast with your favorite fruit jelly or jam, and sour cream if desired; we always had it with my mom's homemade currant jelly. Cold leftovers are good, too!

Blintzes (also called blini) are cousins to French crêpes, but originate instead from eastern Europe. They are tender, ultrathin pancakes rolled to enclose a sweet or savory filling such as cottage or ricotta cheese, fruit, or meat mixtures. Traditional blintzes are then sautéed until golden brown and served with sour cream. This recipe saves time and labor by utilizing a simple layering technique -- similar to "crustless quiche" or "tamale pie" -- and the result is a cake-like dish that is cut into squares. It is really simple and delicious.

Yield: about 9 (3" square) servings

Batter:
1/2 cup butter
3-4 Tbsp sugar
2 eggs
3/4 cup milk
1 1/4 cup flour
2 tsp baking powder
1/8 tsp salt

Filling:
1 lb cottage cheese (or ricotta cheese)
1 egg
1 Tbsp sugar
2 Tbsp melted butter

Method:

1. Pre-heat oven to 350F degrees. Grease a 9" square or rectangular baking pan.
2. Make the batter: Combine flour, baking powder and salt; set aside. Cream butter and sugar; add eggs. Stir dry ingredients into mixture alternating with milk.
3. Make the filling: Combine cottage cheese, egg, sugar, and butter. Stir until mixed completely.
4. Pour half of the batter into the prepared baking pan. Add all of the filling mixture evenly on top of the batter layer. Top with second half of batter.
5. Bake 1 hour. Remove from oven and allow to cool slightly. Cut into 3" squares. Serve with sour cream and strawberry jam, or your favorite topping.

Recipe courtesy of Christie Leighton.

Puffed Pancake

This recipe is a family favorite; it was published in the Mayflower Church cookbook in 1983 and we've been enjoying this delicious breakfast dish ever since. It consists of a single, pie-sized pancake which puffs up during baking - similar to a Dutch pancake you might order at Pannekoeken or The Original Pancake House.

Yield: 2 (hungry) to 4 (not so hungry) servings

Ingredients:
3 eggs
1/2 cup milk
2 Tbsp melted butter
1/2 cup flour
1/4 tsp salt

Method:

1. Preheat oven to 450F degrees.
2. Grease a glass pie plate and set aside.
3. Beat eggs with a fork. Add remaining ingredients;  beat until smooth. Pour into prepared pie plate and bake for 10-20 minutes or until golden and puffy.

Note: when you remove the pancake from the oven it will fall. Serve with your favorite toppings such as maple syrup, sliced fruit, or powdered sugar and lemon juice.

Zucchini Bread

This is an easy recipe to make in the summer when fresh, local zucchini is plentiful.

Yield: 24 Servings

Ingredients:
3 Eggs
1 cup Oil
2 cups Sugar
1 tsp Vanilla
2 cups well packed Shredded Zucchini
1 1/2 cups White Flour, Unbleached
1 cup Whole Wheat Flour
1/2 tsp Salt
3/4 tsp Nutmeg
1 tsp Baking Soda
1/2 tsp Baking Powder
1 1/2 cups Nuts (any kind, chopped)
1 cup semi-sweet chocolate chips (optional)
2 Tbsp Flaxseed

Method:

• Preheat oven to 325F degrees.
• In a large bowl, beat eggs, oil, sugar and vanilla together. In a seperate bowl, combine the remaining dry ingredients. Stir the dry ingredients into the wet and fold in the zucchini.
• Pour batter into two greased 9 inch loaf pans. Bake 45-60 minutes or until done.

NUTRITIONAL INFORMATION for 1 Slice (67g):
Calories 260, Calories from Fat 140, Total Fat 15g, Saturated Fat 1.5g, Cholesterol 25mg, Sodium 110mg, Total Carbohydrate 30g, Dietary Fiber 2g, Sugars 17g and Protein 4g.

From Bob's Red Mill - whole grain foods for every meal of the day.

Banana Bread

You may substitute low-fat sour cream for the regular sour cream. Also, feel free to use nutmeg instead of the mace, or use a spice mixture like I do (for example, Penzey's Apple Pie Spices).

Yield: 1 loaf

Ingredients:
1/2 cup butter, softened (not melted)
1/2 cup light brown sugar
1/2 cup white sugar
3 Tbsp sour cream
2 eggs, well beaten
1 cup mashed ripe bananas
Grated rind of 1 orange (optional)
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp mace
1/2 cup chopped walnuts or pecans

Method:

1. Heat oven to 350F degrees. Grease a loaf pan and set aside.
2. Sift together dry ingredients in a bowl and set aside (flour, powder, soda and spices).
3. Cream softened butter with sugars, mixing on slow speed until well blended. Add sour cream. Stir beaten eggs into creamed mixture. Add orange rind (if using).
4. Add dry ingredients to the creamed mixture alternately with the mashed bananas. Fold in nuts.
5. Pour into prepared pan and bake 50-60 minutes, or until knife inserted in center comes out clean.
6. When cool, wrap loaf in foil. This bread is even better the day after it is made.

From the Butt'ry Shelf Cookbook, by Mary Mason Campbell

Granola

I burnt the first batch of this, so I am going to try making it again. It looked so good going into the oven, too! Remember to stir it every 15 minutes while it is baking - this will help you remember it is in your oven.

Yield: 16 servings

Ingredients:
4 c rolled oats
1 c shredded unsweetened coconut
1/2 c soy grits, optional
1/2 c sunflower seeds
1/2 c flax seeds
1/2 c chopped walnuts or other nuts
1/2 c maple syrup or honey
1/2 c vegetable oil
1 Tbsp vanilla extract
1/2 c dried cranberries
1/2 c chopped pitted dates

Method:

1. Preheat oven to 350F 300F degrees.
2. Combine all the dry ingredients in a large bowl.
3. Combine syrup or honey, oil and vanilla and heat until warm, stirring to blend.
4. Add liquid to dry ingredients and stir to combine. Place on a large, rimmed sheet pan. Bake for 45 minutes - stirring every 15 minutes to prevent burning.
5. Remove from oven and cool mixture. Stir in cranberries and dates. Store in an airtight container.

Nutrition for 1 serving:
356 calories; 10g protein; 38g carbohydrates; 7g fiber; 12g total fat (3g sat, 4g mono, 11mg poly); 7mg sodium.

From The Byerly Bag - a newsletter/magazine produced by Byerly's grocers

Chocolate Chip Banana Bread

Ingredients:
1 cup sugar
1 stick butter-soft
2 eggs
1 ½ cup flower
1 teaspoon baking soda
½ cup sour cream
1 cup bananas (3)
1 teaspoon vanilla
1 bag chocolate chips

Method:

1. Beat sugar and butter. Add eggs one at a time.
2. Sift dry ingredients together, and then add to sugar / butter / egg mixture.
3. Add sour cream, bananas and vanilla.
4. Stir in chocolate chips.
5. Bake 1 hour at 350 degrees.

Recipe courtesy of Deb Baker.
Adapted from a Martha Stewart recipe.

Poppy Seed Bread

My good friend, Deb, gave me a loaf of this lovely Poppy Seed Bread. It is super easy and very delicious!

Ingredients:
1 yellow cake mix (no pudding)
3 eggs
½ cup oil
1 (3oz) package instant lemon pudding mix
1 cup water
3 tablespoons poppy seeds

Glaze:
3/4 cup sugar
juice of 1 lemon

Method:

1. Pre-heat oven to 350F degrees.
2. Combine ingredients and divide evenly into 2 small greased loaf pans.
3. Bake in a 350F degree oven for 45 minutes.
4. Remove from oven.
5. Combine sugar and lemon juice, and pour over the bread. Poke holes in top of bread so glaze seeps in.

Recipe courtesy of Deb Baker

Waffles

This is great for a leisurely weekend breakfast. I made them this morning and they were delicious!

Yield: about 8 waffles

Ingredients:
1 ¾ cup flour
1 Tbsp baking powder
1 Tbsp sugar
½ tsp salt
3 large eggs, well beaten
1 ½ cups milk
8 Tbsp (1 stick) unsalted butter, melted

Method:

1. Heat waffle iron. Also, preheat oven to 200ºF if you want to hold the waffles warm after you have made them.
2. In a large bowl, whisk together flour, baking powder, sugar and salt.
3. In another bowl, whisk together eggs, milk and butter.
4. Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk them together with a few strokes. (The batter should have a pebbled look, similar to a muffin batter.)
5. Spoon ½ cup batter (or the amount recommended by your waffle iron’s manufacturer) onto the hot iron. Spread the batter using the back of a wooden spoon. Close the lid and bake until waffle is golden brown (typically 3-5 minutes, or until steam has lessened).
6. Hold waffles on a rack in 200ºF oven while you finish baking the rest of the waffles.
7. Serve immediately with pure maple syrup, such as Anderson’s, powdered sugar and butter.

Note: The following ingredients may be folded into the batter if desired.

• Raisins or other dried fruit
• Blueberries or raspberries
• Shredded sweetened dried coconut
• Grated semisweet or milk chocolate
• Toasted, chopped nuts
• Crumbled, cooked bacon
• Shredded cheese

From The All New All Purpose Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker

Caramel Pecan Sticky Rolls

These are delicious. Do not use a pan larger than 13" x 9" x 2" or your buns will not be very tall.

Yield: 15 rolls

Ingredients:
1 package active dry yeast
¼ cup warm water (105-115F degrees)
¼ lukewarm milk (scalded then cooled)
¼ cup sugar
½ tsp. salt
1 egg
¼ cup shortening, butter or margarine, softened
2 ¼ - 2 ½ cups all-purpose flour
--
¼ cup butter or margarine
½ cup brown sugar (packed)
2 Tbsp corn syrup
½ to 1 cup pecan halves
--
2 Tbsp butter or margarine, softened
¼ cup sugar
2 tsp ground cinnamon

Method:

1. Dissolve yeast in warm water with a pinch of sugar; let stand a few minutes. (Make sure it foams or else your yeast may be dead.) Stir in milk, sugar, salt, egg, shortening, and half of the flour. Beat until smooth. Mix in enough of the remaining flour to make the dough easy to handle.
2. Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn greased side up. (At this point, dough can be refrigerated 3-4 days). Cover; let rise in warm place until double, about 1 ½ hours. (Dough is ready if impression remains when touched.)
3. Punch down dough (deflate air).
   
4. Melt ¼ butter in baking pan (13”x9”x2”); stir in ½ cup brown sugar (packed), 2 Tbsp corn syrup and pecans. Spread evenly across bottom of pan.
5. Roll dough into rectangle, 15”x9”; spread with softened butter. Mix sugar and cinnamon; sprinkle over rectangle. Roll up along one long edge. Pinch seam to seal well. Stretch roll to make even.
6. Cut roll into 15 slices of equal size. Place in baking pan (five across, three down), spaced evenly. Cover and let rise until doubled, about 30 minutes. Bake 25-30 minutes, and then immediately turn pan upside down on a large tray. Let pan remain a minute so caramel drizzles over rolls.

From the Betty Crocker Cookbook

Sweet Roll Dough

Ingredients:
8 oz Water, lukewarm
1.5 oz Fresh yeast (or 0.75 oz active dry yeast)
4 oz Butter, margarine, or shortening
4 oz Sugar
0.25 oz Salt
1 oz Nonfat milk solids (nonfat dry milk)
3 oz Eggs (about 2 eggs)
1 lb Bread flour
4 oz Cake flour

Method:

1. Soften the yeast in part of the water in a small bowl.
2. Combine butter, sugar, salt, and dry milk in mixer bowl. Mix until well combined (but do not whip until light).
3. Add eggs gradually to butter mixture. Add water and mix briefly. Add flour and softened yeast. Mix to a smooth dough.
4. Knead the dough in the mixer using a dough hook for 4 minutes at medium speed.
5. Place dough in a lightly oiled bowl or pan; place in a warm place (preferrably 80ºF) and allow to rise for 1 ½ hours.
6. Bring dough to work surface. Cut dough into 3 equal pieces, and roll into loose loaves (do not punch out the air).
7. Place on heavily floured sheet pan, cover with plastic wrap, and refrigerate until ready to use.

Uses for Sweet Dough:

• Cinnamon rolls
• Cinnamon Raisin rolls
• Caramel rolls
• Pecan rolls
• Bear Claws
• Danish Twists or Snails

Donuts

See separate recipe for Donut Glaze.

Ingredients:
1 lb Water
1.5 oz Yeast
3 oz Shortening
4 oz Sugar
0.5 oz Salt
1/2 tsp Mace
1.5 oz Nonfat milk solids
4 oz Eggs
2 lbs 2 oz Bread flour

Method:

1. Combine all ingredients in a mixer bowl. Using the dough hook, knead the dough at medium speed until it is completely developed, about 6-8 minutes.
2. Allow to rise in a warm place (about 80ºF) about 1 ½ hours or until doubled in bulk.
3. Punch down dough.
4. Roll out 1/2" to 3/4" thick and cut into donut shapes (rings, bismarcks, long johns, twists etc.).
5. Heat lard to  375ºF in a large pot.
6. Fry donuts in hot lard, a few at a time. Use wooden chopsticks to check for bottom color to be golden brown, and then flip over to other side. Remove immediately when golden brown on both sides.
7. When donuts are done, lift them out and let excess fat drip off. Place in a single layer on absorbent paper to cool slightly.
8. Glaze donuts while they are still warm, and then allow to cool completely.

Donut Glaze

Ingredients:
0.24 oz Gelatin
1 pint Water
4 oz Corn syrup
0.5 oz Vanilla extract
5 lb Confectioners' sugar

Method:

1. Soften gelatin in the water.
2. Heat the water until gelatin dissolves.
3. Add remaining ingredients and mix until smooth.
4. Dip donuts into warm glaze; re-warm glaze as necessary.

Classic Omelet

Yield: 1 serving

Ingredients:
2 eggs
salt and pepper, to taste
clarified butter or vegetable oil

Method:

1. Heat a non-stick omelet pan over moderately high heat and add the clarified butter or oil.
2. Whisk the eggs together in a small bowl.  Season with salt and pepper if desired.
3. Pour the eggs into the pan and stir until they begin to set, approximately 10 seconds.
4. Pull cooked egg from the sides of the pan toward the center, allowing raw egg to run underneath.  Continue doing so for 20 to 30 seconds.
5. When cooked as desired, flip one-third of the omelet toward the center with a spatula.  Roll the omelet onto the serving plate so that it lands with the seam underneath.

Notes:  An omelet may be filled with a variety of ingredients such as sauteed mushrooms, cheese, meat, vegetables, herbs, etc.

Crepe Batter, another way

Yield: 30 crepes (6-inch diameter)

Ingredients:
6 whole eggs
6 egg yolks
12 fluid ounces water
18 fluid ounces milk
6 oz. granulated sugar
1 tsp. salt
14 oz. flour
5 oz. unsalted butter, melted
Clarified butter or vegetable oil, as needed

Method:

1. Whisk together the eggs, egg yolks, water and milk.  Add the sugar, salt and flour; whisk together.  Stir in the melted butter.  Cover and set aside to rest for at least 1 hour before cooking.
2. Heat a small non-stick saute pan (or crepe pan); brush lightly with clarified butter or drop a few droplets of oil into pan - that is all you should need. 
3. Pour 1-1 1/2 oz. batter into pan and swirl to coat bottom of pan evenly.  Cook until set and light brown, approximately 30 seconds.  Flip it over and cook a few seconds longer.  Remove from pan and hold on a plate.
4. Continue with remaining crepe batter.  Layer parchment paper between cooked crepes to prevent them from sticking together. 

Cooked crepes may be used immediately or held briefly in a warm oven, or wrapped in plastic wrap and refrigerated for 2-3 days or frozen for several weeks.
From On Cooking: a textbook of culinary fundamentals

Garden Frittata

Yield: 1 Serving

Ingredients:
2 oz. boneless, skinless chicken breast meat
1 tsp. chopped garlic
ground cumin, to taste
salt and pepper, to taste
1 oz. sliced mushrooms
1/2 fluid ounce unsalted butter
1 tsp. jalapeno pepper, seeded, minced
1 oz. red bell pepper, roasted, peeled, seeded, julienned
1 oz. green onions (scallions), sliced
2 tsp. fresh cilantro
3 eggs, beaten
1 oz. Monterey Jack or Cheddar cheese, shredded

Method:

1. Pre-heat broiler.
2. Rub the chicken breast with the garlic, cumin, salt and pepper.  Grill or broil until done.  Allow to rest briefly, and then cut into strips.
3. In a well-seasoned 9-inch saute pan, saute the mushrooms in the butter until tender.  Add the jalapeno; saute for 30 seconds.  Add the chicken, bell pepper, green onions and cilantro and saute until hot.
4. Add the eggs and season with salt and pepper.  Cook the mixture, stirring and lifting the eggs to help them cook evenly, until they begin to set.
5. Sprinkle the cheese over the eggs and place under the broiler to melt the cheese and finish cooking the eggs.  Slide the finished frittata onto a plate or cut into wedges for smaller portions.

From On Cooking: a textbook of culinary fundamentals

Quiche Lorraine

Yield: One 10-inch quiche (or 2 small quiches)

Note: See separate recipe for pie dough.

Ingredients:
1 pie shell, 10-inch diameter, baked
4 oz bacon, diced and cooked
2 oz. swiss or gruyere cheese, grated
4 eggs
1 pint milk
4 fluid ounces heavy cream
salt and pepper, to taste
nutmeg, to taste

Method:

1. Preheat oven to 350 degrees.
2. Place diced, cooked bacon and grated cheese in pie shell.
3. Combine eggs, milk, cream, salt, pepper and nutmeg in a separate container.  Pour into the pie crust.  (Note: all of it may not fit.)
4. Bake at 350 degrees for one hour, or until the custard is just set (when you gently shake the quiche, only the very center will jiggle).  Remove from oven.
5. Allow to stand for 5 minutes before serving.

From On Cooking: a textbook of culinary fundamentals

Shirred Eggs

Yield: 1 Serving

Ingredients:
melted butter, as needed
2 thin slices baked ham
2 eggs
salt and pepper, to taste
1 Tbsp. heavy cream, hot
1 Tbsp. Swiss cheese, grated

Method:

1. Preheat oven to 325 degrees.
2. Brush the interior of a 6-fluid-ounce ramekin with melted butter. Place ham in bottom of ramekin.
3. Break the eggs into a cup and pour them carefully into the ramekin on top of the ham.  Season with salt and pepper.
4. Bake in a 325 degree oven until the eggs begin to set, approximately 8 to 10 minutes.  Remove from oven, and then add the cream and cheese.  Return to the oven until eggs are cooked and cheese is melted.  Serve immediately.

From On Cooking: a textbook of culinary fundamentals

Grits and Cheddar Soufflé

Yield: 8 Servings

Ingredients:

8 oz. grits
1 ½ pint water
1 ½ pint milk
4 oz. unsalted butter
salt, to taste
½ tsp. tabasco sauce
8 oz. sharp cheddar cheese, grated
6 eggs, separated
2 tsp. granulated sugar

Method:

1. Pre-heat oven to 350 degrees.
2. Combine the grits, water, milk, butter and salt in a heavy saucepan. Bring to a simmer and cook, stirring constantly, until thick – approximately 5-10 minutes. (Note: some grits take as long as 20 minutes.)
3. Remove from the heat and stir in the tabasco sauce and 6 ounces cheese.
4. Whisk the egg yolks together, then stir into the grits mixture.
5. Whip the egg whites to soft peaks, add the sugar and whip to stiff peaks. Fold the egg whites into the grits mixture.
6. Pour the soufflé into a well-buttered 2-quart casserole or soufflé dish. Top with the remaining 2 ounces cheese. Bake in a 350-degree oven until set and browned, approximately 30 minutes. Serve immediately.

From On Cooking: a textbook of culinary fundamentals

Eggs Benedict

Yield: 1 Serving

Ingredients:
1 English muffin, split
2 slices ham or Canadian bacon, 1/4-inch thick
salt, to taste
1 fluid ounce vinegar
2 eggs
4 fluid ounces Hollandaise Sauce
1 tsp. fresh tarragon, chopped
garnish (truffle slices, mushroom slices, or black olive halves)

Method:

1. Toast the English muffin.
2. Saute or griddle the ham or Canadian bacon slices until hot.
3. Bring 1 quart water to a boil and add the salt and vinegar.  Add the eggs and poach until done.
4. Place the muffins on a plate and top with ham or Canadian bacon.  Place the eggs on the ham/bacon and cover with Hollandaise.
5. Garnish each egg with desired garnish and serve immediately.

From On Cooking: a textbook of culinary fundamentals

Pear Frittata

This recipe is similar to the one we had at the Windom Park Bed & Breakfast.

Yield: 4-6 servings

2 firm, ripe pears
2 tablespoons butter or margarine
6 large eggs
1/3 cup milk
1/4 cup flour
1 tablespoon granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/4 cup whipped cream cheese
1-2 tablespoons brown sugar

1. Pre-heat oven to 425 degrees.
2. Peel pears and cut into slices or 1/2" chunks.
3. Melt butter in a 9- or 10-inch, non-stick, oven-proof pan.
4. Add pears to pan and saute until lightly browned.
5. In a separate bowl, blend together eggs, milk, flour, granulated sugar, vanilla and salt.
6. Pour egg mixture over pears in pan.
7. Bake in 425 degree oven for 8-12 minutes.
8. Remove from oven cut into individual servings.
9. Spoon cream cheese over each portion and sprinkle with brown sugar.

Recipe courtesy of Devils Tower Lodge, Devils Tower, WY.