I like making this for lunch along side a bowl of homemade soup. You can put the topping on anything but I like it in bagels.
- !/2 cup of mayonnaise
- 1 cup of shredded mozzarella cheese
- 2 tbsp. Parmesan cheese
- 1/2 tsp. dried basil
- 2 large tomatoes, seeded and diced
- pepper to taste
- Mix together and spoon on to bagel halves.
- Broil at 350 til warmed through and cheese bubbles.
and it added a lovely flavour to the finished dessert.
- 3 cups flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 2 1/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon grated orange zest
- 2 teaspoons grated lemon zest
- 3/4 cup plain yogurt (I substituted some sour cream as I didn't have enough yogurt)
- 1/3 cup orange juice
- Grease and flour a 10 inch bundt pan or a 10 inch tube pan.
- Combine flour, salt, baking powder and baking soda and set aside.
- Cream butter with sugar in a large mixer bowl on medium speed until well blended and fluffy.
- Add eggs, one at a time, beating lightly after each until smooth. Then beat on high speed until thick and creamy, about 5 minutes.
- Add zests, and beat briefly.
- Add dry ingredients alternately with yogurt and orange juice, beating on low speed until well blended.
- Spread batter in prepared pan
- Bake at 350 degrees F for 65-75 minutes or until toothpick inserted in center comes out clean.
- Cool for 10 minutes in pan and then remove to wire rack.
I combined a few different recipes from my favorites to make this no bake cheesecake for our Christmas Dinner Dessert. It had a nice smooth texture that sliced beautifully and wasn't heavy tasting.
- 3/4 cup vanilla wafer crumbs
- 2 tablespoons cup sugar
- 1/3 cup soft butter
- 3/4 cup finely ground almonds
- Mix together the vanilla wafer crumbs, sugar, butter and almonds until crumbs form. Press into a 9 inch spring form pan and bake in a 350 F oven for 15 minutes. Cool.
Cheesecake Filling Ingredients
- 2 packages of light Cream Cheese
- 1/3 cup water
- 1 cup sugar
- 3 egg whites
- 1/2 cup sour cream
- 1 cup heavy cream
- 1 envelope unflavoured gelatin
- 1/4 cup hot water
- 2 teaspoons vanilla
- Whip the cream to soft peaks and set aside.
- Dissolve the gelatin in hot water and set aside.
- In a small saucepan bring the 1/3 cup water and the 1 cup sugar to a boil over high heat for 8 - 10 minutes or until a thread forms when dropped from a teaspoon. Do not allow the syrup to begin to brown.
- In a large free standing mixing bowl begin to beat the egg whites and slowly add the sugar syrup and beat on high speed until the meringue is thick and cooled .. .about 10 to 15 minutes. Set aside.
- In another large mixing bowl, beat the softened cream cheese for a minute until smooth.
- Add the softened gelatin mixture.
- Add the sour cream and combine until smooth.
- Add the cooled meringue, strirring until no white streaks remain.
- Add the whipped cream and the vanilla.
- Pour into the cooled crust and refrigerate until set . ..about 4 hours or overnight.
This hash brown dish takes a few minutes to mix and is a good addition to a brunch or main meal. Last Sunday morning I added some peeled and cut farmer sausage in a separate dish with a little water. I covered both dishes, pre-set the oven and we came home to a ready meal.
1 (2 lb) frozen hash browns
2 cans cream of mushroom
1 cup sour cream
2 tsp. fine onion flakes
1/2 tsp salt,
2 cups grated cheese
sprinkle Parmesan cheese
- Mix all ingredients in a bowl, then spread into 9 X 13 Pyrex dish. For four people I did half the recipe in a 1 quart casserole dish.
- Sprinkle with Parmesan cheese and paprika.
- Bake 1 hour at 375F.
Variation: Add cubed cooked ham or bacon bits.
This is one of my quick meals that I saute together in about 30 minutes. It works best to cut up your veggies before you begin to brown your chicken breasts. Start a pot of water to boil some spaghetti noodles the same time you begin your chicken. Even though it has a bit of heavy cream, I think it is still a healthy choice especially if you use whole wheat noodles like we do. The sauce is just enough to coat and flavour the noodles. Use a large pan but if possible it should not be non stick. The meat browns better without one.
- 4 - 6 chicken breasts
- 2 tablespoons oil
- 6 cups sliced mushrooms
- 1 large onion .. diced
- 1 bell pepper thinly sliced
- 2 handfuls fresh spinach. . washed and left to drain
- 2 cloves garlic minced (or 1 head of roasted garlic . ..which we actually prefer)
- 1 can or small carton chicken broth
- 1/2 cup heavy cream
- a splash of white wine (optional)
- 1/2 cup fresh chopped basil or 2 tablespoons freeze dried basil
- 1/2 cup parmigiana cheese
- Heat a large fry pan over medium high heat. .. and add the oil.
- Pat dry the chicken breasts, season them with salt and pepper and add them to the pan. Don't crowd the pan or the chicken will not brown . .they'll just poach. Look at my pan . .don't add more than that.
- When the chicken begins to release from the pan ..it is ready to flip. Cook an additional 5 minutes or until the other side is browned and then remove and put in a 325 oven to keep warm and to finish the cooking.
- Add 1 more tablespoon of oil if necessary and then add the onion and mushrooms and garlic. Scrape up the bits of brown and saute until the mushrooms have released their liquid and they are beginning to brown. This part is important not to rush. The mushrooms are best when soft.
- Add the bell pepper and and continue to saute until the pepper has just wilted.
- Add the heavy cream and the wine and the chicken broth and bring to a simmer.
- Add the chicken back into the pan and add the basil and simmer a few minutes.
- Add the spinach and the parmigiana cheese.
- As soon as the spinach wilts serve over hot noodles. . .we prefer spaghetti.
It talks about God's forgiveness towards us.
It talks about forgiving one another.
If you really think about it. Forgiving someone is easier than receiving forgiveness.
Come on now, be honest. If you really think about it, how many times do you beat yourself up for the sins in your life?
Perhaps you said something to someone you shouldn't have.
Maybe you made a choice a long time ago that you can not go back and correct.
Maybe there is a hurt with in you so deep that you can not let go.
Yes we know that God forgives us. But can you really accept that forgiveness?
God has freely given us that gift through his Son Jesus dying on the cross.
We have the hope of living in forgiveness through Christ's resurrection.
I invite you today to really be gracious to yourself, as Christ has been gracious to you.
Ask for God's forgiveness, then let it go........with the assurance that you truly have been forgiven.
1 John 1:9 says this....may it encourage you.
If we confess our sins,
he is faithful and just and will forgive us our sins and purify us from all unrighteousness.
Leave this place today with the confidence and assurance that not only are you forgiven,
you are PURIFIED!
Honey bran buns are such a nice light and fluffy textured bun, and a good source of fiber, sweet with a light bran flavor.
- 2 cups boiling water
- 1 cup bran cereal, buds, flakes or natural bran
- 1/3 cup of honey
- 1/2 cup of oil
- 6 cups of flour (may use half whole wheat)
- 2 eggs, fork beaten
- 1 tbsp. dry instant yeast (added to the flour)
- 1 tsp. salt
- combine bran, honey, boiling water oil and salt.
- cool til luke warm.
- add 3 cups flour with the yeast and eggs, stir well to mix.
- add remaining flour gradually as you are kneading to make a soft dough but not too sticky. You may need to add a little more flour as needed.
- knead about 8 minutes until smooth and elastic.
- place in a large greased bowl, turning once to grease all the dough
- cover with a tea towel and put into your oven with the oven light on, for about 40 minutes or until doubled in size.
- Punch dough down and shape into buns. I usually get about 3 dozen from this recipe.
- Let them rise on the cookie sheet for another 30-40 minutes.
- Bake at 375 for about 15-18 minutes, depends on your oven and how brown you like them.
- Serve with any of the wonderful soups and stews on our side bar .
I have often made this Sunday morning and off to church we'd go, only to walk into a home smelling with aromas that makes you want to eat right away. And all being said...You will be eating shortly.
Now remember the Olympics countdown is here and so start today with your grocery list. It will save you fretting about, wondering what to make while you want to enjoy the the winter games.
Chicken and Rice Casserole
- 1 Cup white rice (uncooked)
- 1 pkg. Lipton onion soup
- 1 can cream of mushroom soup
- 2 cups water
- 4 skinless chicken breasts
Bake in 350 degrees for 2 hours.
I usually double this recipe. It's even great for leftovers.
- 1 pound ground beef
- 6 cups water
- 3 sliced onions
- 3 large carrots, sliced
- 3 medium potatoes, diced
- 3 stalks celery, sliced
- 1 can tomato soup
- 1 large can diced tomatoes (28 oz.)
- 2 cups sliced cabbage (optional)
- 1/4 cup rice
- 1/2 teaspoon oregano
- 1/2 teaspoon sweet basil
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- dash of cayenne pepper (just to add a wee zip)
- Brown ground beef in heavy pot...with 1 tablespoon oil. Use a potato masher to stir while browning...it's great for crumbling the beef.
- Add remaining ingredients except rice and seasonings, and bring to a boil.
- Add rice and seasonings.
- Cover and simmer for 1 hour.
- Serve with a dollop of sour cream...and fresh bread.
It has quickly become one of our family favorites. A hearty, and healthy supper on a cold Canadian winters night.
- 1 lb. beef stew or other lean beef
- 1 tbsp. oil
- 1 large chopped onion
- 2 cloves of minced garlic
- 9 cups of low sodium beef broth
- 1 bay leaf
- 1 teaspoon basil
- 1/4 tsp. pepper or to taste
- 1 large Rutabaga
- 3 celery stalks
- 3 carrots
- 1 28 oz can tomatoes
- 3/4 cup barley
- Brown beef.
- add onions and garlic and cook till softened.
- add remaining ingredients and simmer for about an hour til the barley is done.
- or in the crock pot on low for 8-10 hours.
- this yields about 16 cups.
- serve with any of the fantastic buns, bread or biscuits found on our side bar.
"For the Scriptures declare that rivers of living water,
shall flow from the inmost being of anyone who believes in me."
John 7:37-38. LB
On my travels this past year in Rome,
I stumbled across this cistern.
Everything inside of me stopped...
"I was walking along the hot dusty cobbled streets, and there in front of me, was fresh water. I was imagining what it would of been like to hear the words,"
"If anyone is thirsty let him come to me and drink."
I think we all know what it is like to be dehydrated.
Once we stop drinking water, we loose coherency,
skin grows clammy and vital organs wrinkle.
Deprive your body of necessary fluid and your body will tell you.
Your body needs water, the way a tire needs air.
So it is, if we deprive our soul of spiritual water,
your soul will tell you.
Where do you find water for your soul?
What H2O can do for your body,
Jesus can do for your soul.
Today we are all searching for purified bottled water.
Maybe we need to look for the bottle called "Spirituality".
One bottle will never satisfy your thirst.
Communion with Jesus satisfies thirsty souls.
Just as an Olympic athlete trains his body,
and keeps it hydrated, we too, can come to our
our Coach, Jesus, who can continue to energize us.
Continue to drink with me on my spiritual journey,
from this bottomless well,
so that we can all be rivers of living water.
1 c raisins
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
2 ½ c flour
1 1/4 c sugar
1 tsp salt
1 tsp soda
1 tsp baking powder
1 ½ c apple sauce
½ c oil
½ c reserved liquid
½ c fresh walnuts
- Put raisins and spices in a small pot, cover with water and cook for 20 min. Drain
and reserve 1/2 c liquid.
- Combine dry ingredients.
- Add applesauce, oil, liquid and eggs, beating two minutes.
- Stir in raisins and nuts.
- Bake in 2 small greased and floured bread pans at 350F for about 45 minutes or until toothpick inserted comes out clean.
He's always tearing them out for me. He loves it if I try new things especially with a hint of European flavor. I think we were both spoiled with excellent meals. The freshness of fresh produce is hard to beat.This dish was so good, that I made another one immediately and froze it, as it will serve to be one of my meat dishes on our up-coming ski holiday.
You can also prepare this ahead of time...freeze it and you will be ready for the OLYMPICS!!!
- 6 skinless chicken breast halves
- 1/2 tsp. salt
- 1/2 tsp freshly ground pepper
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, (dry cured ham) chopped
- 2 cloves garlic, chopped
- 1 (15ounce) can diced tomatoes
- 1/2 C white wine
- 1 tbsp. fresh thyme leaves
- 1 tsp. fresh oregano leaves
- 1/2 cup chicken stock
- 2 tbsp. capers
- 1/4 cup chopped fresh parsley leaves.
- Season the chicken with 1/2 tsp salt and 1/2 tsp pepper.
- In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
- Keeping the same pan over medium heat, add the peppers and procscuitto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes.
- Add the garlic and cook for 1 more minute.
- Add the tomaties, wine, and herbs. I did not have fresh herbs, so I used dried ingredients.
- Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil.
- Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 -30 minutes.
- When ready to serve, add the capers and the parsley. Stir to combine and serve.
- Serve over fresh pasta...It is so delicious.
The chicken is added while this simmers for 30 more minutes.
- putting the ham bone in a large soup pot and covering the ham bone with about 8 cups of water . . .bringing it to a boil and simmering it for several hours.
- I added a cheesecloth packet of 10 pepper kernels and 5 whole allspice.
- I added to the pot 2 bay leaves and
- 1 tablespoon summer savoury.
You wouldn't have to use roasted carrots but it adds another level of depth to the flavour of the soup. The soup will stay a brighter orange if you don't roast the carrots and I wasn't that pleased with the appearance but it tasted fabulous.
- 2 pounds carrots scrubbed clean cut into 2 inch pieces
- 1 large onion cut into 8 pieces
- 6 -7 cups of ham broth (add additional broth later if you find the soup too thick. .because the broth is already flavoured it will not bother the soup to add more later)
- 1/2 teaspoon cumin
- a dash cayenne pepper
- a few dashes hot sauce
- 1/2 teaspoon ground black pepper (you do not need salt if you are using a ham broth)
- the juice of half a lime
- Line a cookie sheet with foil and spread the carrots and onion evenly.
- Bake in a 375 degree oven until the carrots and onions are very tender and just beginning to caramelize.
- Put the broth, the carrots and the onions over medium heat and bring to a simmer.
- Add the seasonings and simmer 30 minutes.
- Add the lime juice.
- Using an immersion blender, blend the soup to the consistency you want. If you do not have an immersion blender. . .put it a few cups at a time into a blender. .be careful not to fill your blender too full. .hot liquids tend to explode.
- Serve with a teaspoon of sour cream.
1/2 cup finely grated raw carrots
1/2 cup finely grated celery
1/2 cup mayo
1/2 cup sour cream
1 cup grated parmesan cheese
couple dashes hot sauce..or you could add diced jalepeno...you pick the heat you want or omit entirely.
Mix together and put it in a small greased ovenproof dish.
Bake at 375º for approx 20 to 25 min or until it's bubbly and slightly browned.
Spread on crackers and enjoy.
Served with a salad and Marg's Rustic Italian bread or with Foccacia bread you have a lovely Italian meal nice enough to serve to company.
- spaghetti sauce, homemade or from a jar
- 1 500 ml carton ricotta cheese
- 1 package frozen spinach, thawed and drained
- 1/2 cup Parmesan cheese
- 1 egg
- 1 recipe Bechamel sauce (recipe follows)
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup margarine or butter
- 1/4 cup flour
- 2 cups milk
- salt and pepper to taste
- Cut each lasagne sheet into two pieces.
- Bring salted water to boil in a large pot and cook lasagne sheets until just tender. This will only take a few minutes.
- Drain pasta and rinse well. Lay each piece out on the counter.
- Squeeze excess moisture from the spinach and mix together with the ricotta, 1/2 cup of the parmesan cheese and the egg. ( I actually forgot to add the egg and the filling still held together very well).
- Using about 2 tablespoons for each piece of pasta, form filling into a log and place on the narrow end of the pasta sheet.
- Roll up each forming a filled tube.
- Make Bechamel sauce. I usually do this in the microwave, but you can also do it on the stove. Melt butter, add flour and gradually whisk in milk. Cook over medium heat stirring constantly or microwave stirring after each minute of cooking. Cook until mixture thickens. Add salt and pepper to taste.
- Put a large spoonful each of Bechamel and Spaghetti sauce in the bottom of a rectangular casserole dish.
- Place filled pasta tubes in 2 rows in dish.
- Cover with remaining spaghetti sauce.
- Top with remaining Bechamel sauce.
- Grate fresh parmesan cheese on top.
- Cover with foil. This can be refrigerated or frozen at this point.
- Bake at 350 degrees for about 30 minutes, remove foil and bake for another 20-30 minutes or until hot and bubbly.
2-4 tbsp butter
1 onion, chopped
1 clove garlic, minced
1 tin sliced mushrooms, drained
1 tin cream of mushroom or cream of chicken soup
1/2 cup Cheez Whiz
1/3 cup chopped almonds
5 cups broccoli, bite size pieces
1/2 cup breadcrumbs
1/2 cup almonds
- Place broccoli in boiling water and cook or steam for a few minutes, until just partly done. Drain and set aside.
- In large frying pan, saute onion, garlic and mushrooms in butter until soft.
- Stir in the soup, cheese and almonds and then the broccoli.
- Spoon into greased 5 cup casserole dish and sprinkle with topping.
- Bake at 350 F for 30 minutes, uncovered.
How could I say no? smile....
In the photo above her cheeks are full of the bread and her smile is happy.
She is also quite pleased that the bread is named after her.
Here is the recipe...... (note - I updated this recipe on Oct. 8/2011)
Elora's Cheese Bread
Ingredients and Method
1 tsp. sugar
1 1/2 tbsp reg. yeast
(quick stir and set aside to proof)
2 tbsp warm water
3 tbsp oil
Scape onto a greased baking sheet , and using hands dipped in water shape into a 10-11 inch long log. Sprinkle top with more shredded cheese and cover with plastic wrap.
** if you add your favorite spices (if desired) this makes a nice pizza crust as well. Just smooth dough with a spoon into a thin circle on baking sheet.
I thought I should post it.
- 1 head Savoy Cabbage, shredded (using Savoy cabbage adds a crinkly appearance and texture)
- 5 green onions chopped
- 2 packages oriental noodles broken apart into small pieces
- 1/2 cup sesame seeds
- 1 small package sliced or slivered almonds
- 1/2 cup butter (less works too)
- 2 teaspoons soy sauce
- 1 cup sugar
- 1/2 cup white vinegar (I used a combination of white and rice vinegars)
- 1 cup vegetable oil
- Combine cabbage and green onions in a large bowl and set aside.
- Melt butter in pan. Break noodles up into small pieces and add with sesame seeds and almonds to pan. Fry until nicely browned. Remove from pan to paper towel. Cool.
- Mix soy sauce, sugar and vinegar until well blended.
- Add vegetable oil and mix well again.
- Just before serving, add noodle mixture to cabbage in bowl and pour dressing over.
- Toss lightly and serve.
1 cup long grain rice..I have used basmati and that is good too
- 1-250 gram package cream cheese
- 1 1/2 teaspoon Club House Garlic and Red Pepper Seasoning (or your favorite brand)
- 2 tablespoons Parmesan cheese
- 1/3 cup chopped sundried tomatoes (oil-packed, rinsed and drained)
- 1/4 cup homemade or store bought pesto
- Beat Cream cheese until soft; add seasonings and Parmesan cheese. Set aside.
- Spray a small round bowl (about 2 cup size) with Pam, and line with plastic wrap, making sure edges overhang.
- Place 1/3 cream cheese mixture in bottom of bowl...pressing to form to bowl.
- Top with pesto.
- Spread another 1/3 cream cheese mixture over pesto...smoothing as much as possible.
- Spread with chopped sundried tomatoes.
- Top with remaining cream cheese, smoothing surface and pressing down gently.
- Cover with plastic wrap and refrigerate overnight.
- Remove top plastic wrap and place bowl upside down on serving plate.
- Remove bowl...holding firmly to remaining plastic wrap.
- Remove remaining plastic wrap.
- Serve with crackers or bread.
Cold winter nights beg for some comfort foods and when you bake this bread pudding in individual dishes it suddenly becomes a company dessert which smells wonderfully fragrant. I pop it in the oven while dinner is being served.
- 1 french bread which is a half recipe of Anneliese's French Bread
- 5 eggs
- 1 1/2 cups milk
- 1 cup heavy cream
- 1/2 cup maple syrup
- 1 teaspoon maple flavoring
- 1 cup toasted walnuts
- 1 cup dried cranberries
- 1/2 teaspoon salt
- Thinly cut off the crust of the bread and cube into 1 inch cubes.
- Butter individual gratin dishes.
- Divide the bread between the dishes. I made the recipe into 6 dishes.
- Sprinkle the cranberries over the bread.
- Sprinkle the toasted walnuts over the bread.
- In a large measuring cup, beat the eggs, add the milk, cream, flavoring and syrup and salt.
- Pour over the bread and cover with plastic wrap and refrigerate several hours.
- Remove plastic wrap and bake @ 350 F about 25 minutes or until browned and set.
- Serve warm with ice cream.
It's elegant enough for company.
It would be a lovely recipe to use for some of that leftover turkey.
- 6 tablespoons margarine or butter
- 6 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper ( I often use Montreal Steak Spice)
- 1 1/2 cups chicken broth
- 1 cup milk
- 1 1/2 cups julienne cut (2 x 1/4 x 1/4") carrots
- 1/2 cup julienne cut green peppers
- 1/2 cup julienne cut red or yellow peppers
- 1/3 cup green onions cut into 1" strips
- 1 tablespoon butter or margarine
- 1/2 cup milk
- 1/4 cup dry sherry
- 2 1/2 cups cooked chicken cut into strips
- 3 or 4 strips bacon, crsply cooked and crumbled
- 8 ounces shredded cheese ( mozzarella or swiss or montery jack or combination)
- 1 1/2 cups cooked white rice*
- 1 1/2 cups cooked wild rice*
- 1 or 2 14 ounce cans artichoke hearts, drained, and sliced
- 1/4 cup grated Prmesan cheese
- Dried parsley flakes
- Melt margarine in medium saucepan over medium heat (or in microwavable bowl) Stir in flour, salt and pepper.
- Cook until mixture is smooth and bubbly, stirring constantly.
- Gradually add milk and chicken broth, and cook stirring constantly until mixture boils and thickens. (or cook for one minute intervals in microwave, stirring well after each interval)
- Heat oven to 350 degrees F. Grease a 9x13 inch baking dish.
- In large skillet over medium high heat, cook and stir carrots, and peppers in 1 tablespoon butter until crisp tender, adding green onions about half way.
- Stir in white sauce, 1/2 cup milk, sherry, chicken, bacon and cheese. Blend well and remove from heat.
- Combine white and wild rice and spread evenly over bottom of greased baking dish.
- Arrange artichokes over rice.
- Spoon chicken/sauce mixture evenly over artichokes. (Dish can be covered at this point and refrigerated up to 24 hours)
- Spinkle with grated parmesan and parsley
- Bake covered for 40 minutes. Uncover and bake an additional 15-20 minutes or until casserole is throughly heated and begins to brown.
Speaking for myself, I have been so blessed by the fellowship and support of each of my fellow contributors and want to express my personal appreciation to Lovella
for her dedication to making this blog the best it can be.
I wrap up
the last day of December.
Ahead hang months
Of unmapped miles.
tangles with trepidation.
rim my heart:
What will meet me tomorrow?
Creator of our chronology-
You who set up seasons
split light from night
walked timelines in both directions-
You know what’s waiting.
Hold my hours in Your hands
tug me toward right
tap my shoulder and whisper instructions
fill my heart with Your directions.
I want to walk these days
Joan Rae Mills
Happy New Year from all of us at Mennonite Girls Can Cook.
12 thick slices bread (diced and crust can be left on or off, your choice) this can be stale or fresh..I used pannetone bread and left the crust on
3 tbsp melted butter
3/4 cup sugar..if using a sweetened bread you could use 1/2 cup sugar
3/4 cup coconut
1 1/2 cups whipping cream..or increase milk and decrease cream as long as you have 3 cups
1 1/2 cups milk
1/2 tsp cinnamon..I used 3/4 tsp
1 tsp vanilla
1. Dice your bread and set aside.
2. Using a large bowl, whisk the eggs, milk, cream, melted butter, sugar, cinnamon, vanilla and coconut. Beat until well blended.
3. Add in diced bread and mix with a spoon till all the bread is covered in the liquid. Cover the mixture with plastic wrap and allow bread to absorb the liquid for 1 hour. Give the mixture a stir once in awhile.
4. Put bread mixture into a greased 9"x 12" pan or individual baking dishes.
5. Bake in 350º for 45 to 50 min.
Allow to sit 5 min before serving.
Serve with ice cream or with this Bailey's Irish Cream Sauce:
4 egg yolks
2 cups whipping cream
1/4 cup sugar
6 tbsp( or slightly more if you like the flavor) Bailey's Irish Cream
2 tsp cornstarch mixed with 1 tbsp water
1. Heat whipping cream till scalding, not boiling. Continue to stir so it doesn't burn. I heated the cream in the microwave and didn't stir at all while it heated up.
2. In small bowl whisk egg yolks, sugar and Bailey's. Add a little scalded milk to the bowl to bring up the temp of the yolks.
3. Add yolk mixture to scalded milk slowly, whisking the whole time.
4. Place bowl back in microwave and cook for a few min stirring a couple of times.
5. Add cornstarch and water mixture and cook for a few more min until sauce thickens, again stirring a few times.
6. Pour into a pitcher and serve hot with warm bread pudding. This is a very smooth sauce and can be reheated, but with a few reheats it changes texture a bit although it still tastes just as good!!
In this photo the sauce had been reheated and it doesn't look as creamy as it does when first cooked.
- 4 leeks
- 1 pound white button mushrooms
- 1/3 cup butter
- 1/4 cup flour
- 1/2 teaspoon thyme
- 1 cup milk
- 4 cups chicken broth
- 1/4 cup sherry or madeira wine (optional)
- a dash or two of ground cayenne pepper to taste
- a small handful fresh chopped parseley. .about 1/3 cup chopped
- chopped chives for garnish
- salt and and pepper to taste just before serving
- Remove the green parts of the leeks.
- Slice the leeks and rinse well in water and drain in a colander.
- Slice the mushrooms.
- Melt the butter in a large saucepan.
- Add the leeks and saute until wilted but not browned. Remove from pan.
- Add the mushrooms to the pan and simmer until all the liquid has evaporated and the mushrooms have browned a bit about 30 minutes on medium low.
- Add the leeks back into the saucepan.
- Add the flour and thyme and stir well and simmer a minute or two.
- Add the milk and the broth and stir until well combined.
- Leave the soup chunky for main course or for a soup course .. use an immersion blender to chop it up a bit. Either way .. .it is delicious. If you don't have an immersion blender you can put a few cups at a time in a regular blender .. don't fill too high. .hot liquids tend to be explosive in a blender and you'll end up with soup on your cabinets and clothes. ..(speaking from experience.)