We still had some rolls left this past Sunday night. I couldn't inflict them on my friends and family any more, so I decided to make a bread pudding. My kids don't like regular, raisiny bread pudding, so I decided to try a chocolate one.
In a greased 13 x 9 pan, I put a layer of cubed rolls, and about 5 oz. of cubed cream cheese that needed to get used. I put the rest of the roll cubes on the top of this. For good measure, I cut up a leftover powdered sugar donut (I needed to feed helpers, remember) and spread that over the top.
For the liquids, I mixed:
6 eggs
1 can coconut milk
2 c. milk
2 t. vanilla
1/2 c. chocolate sauce
I poured this over the top, and pressed down on the bread cubes so they could soak up the liquid. I could have let this sit covered in the refrigerator overnight. I just let it sit for about 15 minutes. I cooked it for about 35 minutes at 350 degrees.
This did not come out very chocolatey, so you might want to adjust that. We served it with extra chocolate sauce, and I think everyone liked it. (Especially compared to the oatmeal we usually have on Mondays)
On a normal day, this is a nice treat. Yesterday, Dave got up at 4 am to grade papers and do some itunes downloading. At 5:30 on a Monday morning, we were sitting in bed watching the season finale of Mad Men while eating chocolate bread pudding with chocolate sauce. It was positively decadent.
Tuesday, November 10, 2009
Egg Strata
For the last few weekends, we've had generous family members and friends helping us with projects around the house. I purchased a bunch of lunch meat, and this huge bag of 24 rolls from Walmart. I can't remember exactly what the rolls were called. They were rectangular shaped, perhaps like miniature baguettes. They were soft, though, not crusty. A little too bready for my taste.
On the first weekend, I made sandwiches a few times, and then put the rest of the rolls in the freezer. Sunday night, I noticed we had 2 full roast beef and cheese sandwiches leftover, plus half a cheese sandwich. I decided to make a strata.
I cubed the sandwiches and put them in a greased 10 x 8 pan. I sprinkled some more cheese on top, as well as some leftover cubed ham.
In a bowl, I mixed 6 eggs and about a cup of milk. I should have added some mustard, but I didn't think of it. I pushed down on the bread, so it could soak up the liquid. It didn't seem to be enough liquid, so I added about 1/2 c. more milk, just pouring it over the top. That seemed to be enough.
I covered the pan and let it sit in the refrigerator overnight. In the morning, I uncovered it and baked it for probably about 30 minutes (I don't remember - until it was set) at 350 degrees.
My kids don't generally like strata type dishes, but they ate it. Dave and I both liked it.
On the first weekend, I made sandwiches a few times, and then put the rest of the rolls in the freezer. Sunday night, I noticed we had 2 full roast beef and cheese sandwiches leftover, plus half a cheese sandwich. I decided to make a strata.
I cubed the sandwiches and put them in a greased 10 x 8 pan. I sprinkled some more cheese on top, as well as some leftover cubed ham.
In a bowl, I mixed 6 eggs and about a cup of milk. I should have added some mustard, but I didn't think of it. I pushed down on the bread, so it could soak up the liquid. It didn't seem to be enough liquid, so I added about 1/2 c. more milk, just pouring it over the top. That seemed to be enough.
I covered the pan and let it sit in the refrigerator overnight. In the morning, I uncovered it and baked it for probably about 30 minutes (I don't remember - until it was set) at 350 degrees.
My kids don't generally like strata type dishes, but they ate it. Dave and I both liked it.
Wednesday, October 28, 2009
Pumpkin Dip Custard
I ended up with some extra pumpkin dip from planned weekend get-togethers. I decided to try to turn it into a breakfast dish. I took the dip, added eggs, blended it together and baked. It stayed custardy, with a bit of a cheesecake flavor. I served it with some leftover whipped cream, and it was a hit.
I'll try it again, using these proportions:
8 oz. cream cheese
2 c. (or 1 can) pumpkin puree
1 t. pumpkin pie spice
about 1/3 c. rapadura
4 eggs
Blend together in blender. Pour into greased 9 x 13 pan. Bake for about 35 minutes at 350 degree.
I'll try it again, using these proportions:
8 oz. cream cheese
2 c. (or 1 can) pumpkin puree
1 t. pumpkin pie spice
about 1/3 c. rapadura
4 eggs
Blend together in blender. Pour into greased 9 x 13 pan. Bake for about 35 minutes at 350 degree.
Tuesday, October 13, 2009
Whole Grain Pancakes
Mary has a great recipe for a big batch of gluten free whole grain fermented pancakes. Check it out here.
Taco Egg Bake
This recipe is very similar to the pizza egg dish I posted previously. Preheat oven to 375.
Crust:
Blend together (I use a blender);
4 oz. softened cream cheese
3 eggs
1/3 c. cream
1/2 t. taco seasoning
Spread:
2 c. shredded cheddar cheese in a greased 9 x 13 pan. Pour egg mixture over top.
Bake 25-30 minutes.
Topping:
Cook:
1 lb ground beef
3 t. taco seasoning
1/4 c. tomato sauce
4 oz chopped green chilis (I omitted this)
Spread this mixture over cooked crust.
Top with:
1 c. shredded cheddar cheese
Bake 20 minutes at 350 degrees. Serve with toppings of your choice.
I really liked this and found it nice and filling.
Crust:
Blend together (I use a blender);
4 oz. softened cream cheese
3 eggs
1/3 c. cream
1/2 t. taco seasoning
Spread:
2 c. shredded cheddar cheese in a greased 9 x 13 pan. Pour egg mixture over top.
Bake 25-30 minutes.
Topping:
Cook:
1 lb ground beef
3 t. taco seasoning
1/4 c. tomato sauce
4 oz chopped green chilis (I omitted this)
Spread this mixture over cooked crust.
Top with:
1 c. shredded cheddar cheese
Bake 20 minutes at 350 degrees. Serve with toppings of your choice.
I really liked this and found it nice and filling.
Applesauce!
I love going apple picking. We recently went, and it was hard to stop at 2 large bags. But, 54 pounds is enough for our family.
In the past, I haven't invested too much time in making applesauce. It's always just seemed like too much work. So far this year, however, I've made 5 large crockpot batches of applesauce.
Using a Pampered Chef apple peeler, I make quick work of peeling the apples. I do about 20 apples per batch, leaving out the end pieces with the peeling still on. I also try to make sure that there aren't any bits of seed casings left with the apple. (My pickiness depends on how much time I feel like investing). After the apples are in, I pour about 1/2 c. apple juice in, and about a tablespoon of cinnamon on top. Including clean up, it probably takes about 45 minutes to get a batch going. Then, I let it cook on low for 4-6 hours. After a couple of hours, I'll start stirring it because the apples on the bottom start cooking first.
When the apples are nice and soft, I mash everything good with a wooden spoon. I like to leave it a little chunky, so I don't get too fussy.
I decided to freeze it in ice cube trays this year, and then put the cubes in freezer bags. When I need them, I'll take out the number of cubes I think we'll use and thaw them. Something I've discovered is that my kids love the frozen cubes as a treat. Maybe I won't even bother thawing them.
In the past, I haven't invested too much time in making applesauce. It's always just seemed like too much work. So far this year, however, I've made 5 large crockpot batches of applesauce.
Using a Pampered Chef apple peeler, I make quick work of peeling the apples. I do about 20 apples per batch, leaving out the end pieces with the peeling still on. I also try to make sure that there aren't any bits of seed casings left with the apple. (My pickiness depends on how much time I feel like investing). After the apples are in, I pour about 1/2 c. apple juice in, and about a tablespoon of cinnamon on top. Including clean up, it probably takes about 45 minutes to get a batch going. Then, I let it cook on low for 4-6 hours. After a couple of hours, I'll start stirring it because the apples on the bottom start cooking first.
When the apples are nice and soft, I mash everything good with a wooden spoon. I like to leave it a little chunky, so I don't get too fussy.
I decided to freeze it in ice cube trays this year, and then put the cubes in freezer bags. When I need them, I'll take out the number of cubes I think we'll use and thaw them. Something I've discovered is that my kids love the frozen cubes as a treat. Maybe I won't even bother thawing them.
Quiche In A Bag
This is a very flexible recipe from my 30 Day Gourmet manual. The idea is that you mix all of the ingredients together (I use a blender for the non-meat and vegetable ingredients) and plop them in a freezer bag, and freeze. Thaw, pour in greased pie plate and bake at 350 degrees for 35-45 minutes. Nice and easy.
For each quiche, you need:
1 c. cooked meat
3/4 c. cooked vegetable
1 c. shredded cheddar cheese
1/4 c. diced onion
2 c. milk
4 eggs
1/8 t. Tabasco sauce
1/2 c. flour
2 t. baking powder
I hadn't made this in ages, but decided to give it a try the other day. I had some leftover cooked chicken and some cooked bacon. I didn't have any leftover veggies, so I didn't bother with them. I used rice flour.
It was okay. It probably would have been better with some broccoli and a little salt. The texture with the rice flour wasn't bad, just different.
For each quiche, you need:
1 c. cooked meat
3/4 c. cooked vegetable
1 c. shredded cheddar cheese
1/4 c. diced onion
2 c. milk
4 eggs
1/8 t. Tabasco sauce
1/2 c. flour
2 t. baking powder
I hadn't made this in ages, but decided to give it a try the other day. I had some leftover cooked chicken and some cooked bacon. I didn't have any leftover veggies, so I didn't bother with them. I used rice flour.
It was okay. It probably would have been better with some broccoli and a little salt. The texture with the rice flour wasn't bad, just different.
Subscribe to:
Posts (Atom)
