All Recipes Featured on
BAKED OATMEAL with BLUEBERRIES and BANANAS
CRÈME BRULEE FRENCH TOAST
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 Tbles corn syrup
8" - 9 " round loaf country style bread
5 large eggs
1 ½ cups half-and-half
1 tsp vanilla
¼ tsp salt
1 tsp Grand Marnier (optional)
1. In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a 9: x 13" x 2: baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
2. In a bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over brad. Chill bread mixture, covered, at least 8 hours and up to 1 day.
3. Preheat oven to 350 degrees and bring bread to room temperature.
4. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
5. Serve hot French Toast immediately.
¼ cup sugar
3 Tbles flour
2 tsp baking powder
1 ½ tsp salt
6 large eggs
2 cups whipping cream
½ cup butter, melted
6 cups fresh corn kernels (about 12 ears)
Combine first 4 ingredients. Whisk together eggs, whipping cream and butter. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour into 9x13" pan. Bake 350 degrees for 45 minutes until brown and set. Let stand 5 minutes.
(6 cups frozen whole kernel or canned shoepeg corn, drained, may be substituted.)
Southwestern flair: Stir in 1 (4.5 oz) can drained chopped green chilies and ¼ tsp ground cumin.
LEMONADE ICED TEA
(from Southern Living July 2009)
I'm not an Iced Tea lover, but add Lemonade - very refreshing! Martha Sue
3 cups water
2 Family-size tea bags
1 (1 ounce) package fresh mint leaves (about 1 cup loosely packed)
½ cup sugar
4 cups cold water
1 (16 ounce) can frozen lemonade concentrate, thawed
Garnish: Fresh citrus slices
1. Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes
2. Remove and discard tea bags and mint. Stir in sugar until dissolved.
3. Pour tea into a 3-qt. container, and stir in 4 cups cold water and lemonade concentrate. Serve over ice. Garnish, if desired.
(The Artist in the KITCHEN, a cookbook by The Saint Louis Art Museum)
"This is an authentic creamy Greek rice pudding. Chilling time is important for thickening."
Serves 10 - 12
10 cups milk
1 ¼ cups sugar, divided
1 stick cinnamon
1 cup medium or short grain rice
2 to 4 Tbles warm water
Bring milk to boil in large saucepan. Add 1 cup sugar, stick cinnamon and rice and cook over low heat for about 45 minutes or until rice is soft. Remove from heat.
Beat together eggs, warm water and remaining sugar. Pour into milk mixture and cook over low heat until mixture boils gently and slightly thickens, about 15 minutes. Remove stick cinnamon.
Pour into glass or ceramic dish and sprinkle with ground cinnamon. Cool to room temperature then refrigerate for at least 2 hours.
(an after-school snack)
"Might want to double the recipe, so as not to make it every day".
2 ½ cups crispy rice cereal
2 cups quick-cooking oats
½ cup raisins
½ cup packed brown sugar
½ cup light corn syrup
½ cup crunchy peanut butter
1 tsp vanilla extract
1. In a large bowl, stir together the rice cereal, oats, and raisins. Set aside. Grease a 9 xx 13 inch baking dish with cooking spray.
2. Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well.
3. Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.
"For All Occasions"
(Creative Cuisine from The Country Club of Missouri)
4 Tbles gelatin
1 cup cold, canned tomato juice
7 cups hot tomato juice
Juice of 2 lemons
2 cups celery, chopped
2 cups green peppers, chopped
1 small jar olives, sliced and drained
1 8-ounce tub sour cream
1 Tbles mayonnaise
Grease 12 cup ring mold. Soak gelatin in 1 cup cold tomato juice. Then dissolve in 7 cups hot tomato juice. Add juice of 2 lemons. When about set, add celery, green peppers and olives.
Mix mayonnaise and sour cream and serve as a condiment for the molded Aspic.
Serves 10 - 12
WINTER ROASTED VEGETABLES
(from Cooking with the Seasons)
Zest of 2 lemons, grated (6 servings)
Juice of 2 lemons
½ cup olive oil
½ cup chopped fresh parsley
1 Tbles paprika
1 yellow turnip, peeled and cut into 8 wedges
1 large baking potato, cut into 6 wedges
2 carrots, peeled and cut into ¼ inch slices
1 parsnip, peeled and cut into ¼ inch slices
1 large sweet potato, peeled
Salt and pepper
Preheat oven to 375 degrees
In a mixing bowl, blend the lemon zest and juice with the olive oil, parsley, and paprika. Salt and pepper to taste. Add all the vegetables to the bowl and toss to thoroughly coat. Lift with a slotted spoon and arrange in a single layer on a baking sheet. Bake until vegetables are soft, about 25 minutes. Some vegetables may cook faster than others, depending on their ripeness and moisture content. The turnip will take the longest, followed in order by the baking potato, carrots, parsnip, and sweet potato. Remove the vegetables as they finish cooking.
(Variations: Crushed red or black pepper added to the oil mixture before coating the vegetables adds a robust taste.)
Other vegetables can be substituted in this recipe…
(from My Recipes - "Cooking Light")
Yield 12 servings (serving size 2 Tbles dip and 2 apple slices)
¾ cup (6 oz) 1/3-less-fat cream cheese
½ cup packed brown sugar
½ cup canned pumpkin
2 tsp maple syrup
½ tsp ground cinnamon
24 apple slices
Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and bat until smooth. Cover and chill 30 minutes. Serve with apple slices.
CARAMEL APPLE CUPCAKES
"Cute spice-apple cupcakes with dreamy caramel frosting even have sticks to make them look like candy apples."
1 (18.25 oz) package spice cake mix
1 1/3 cups water
1/3 cups vegetable oil
1 large Granny Smith apple, cored and chopped
¼ cup evaporated milk
½ cup chopped peanuts (or other, if preferred)
24 wooden sticks
1. Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners
2. Place cake mix into a large bowl, and pour in water, vegetable oil, and eggs. With an electric mixer on low speed, beat until moistened and combined, about 30 seconds. Increase mixer speed to medium, and beat for 2 minutes. Stir in the chopped apple, and fill the prepared cupcake cups about 2/3 full.
3. Bake in the preheated oven until lightly browned and a wooden toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove cupcake pans to a wire rack to cool.
4. When cupcakes have cooled, melt the caramels with evaporated milk in a saucepan over low heat, stirring constantly until smooth and combined, about 4 minutes. Apread the carmel icing over the cupcakes, and sprinkle with chopped nuts. Insert a wooden stick into the center of each cupcake.
Cook a large head of cauliflower (don’t overcook). Drain and place head in a large greased casserole. Dot heavily with butter. Sprinkle liberally with grated Cheddar cheese and bits of cooked, drained bacon. Now sprinkle liberally with buttered bread crumbs, then a little chopped chives and chopped parsley. Bake in a hot over – 425 degrees – for about 5 minutes. Pretty to serve and delicious.
BLENDER HOLLANDAISE SAUCE
Put egg yolks, lemon juice and salt in blender container. Cover and blend to mix. At medium speed, pour warm melted butter in a very thin stream into egg yolk mixture. Blend only until thick and fluffy.